Enumeration of sublethally heated staphylococci in some dried foods
- 1 May 1976
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 22 (5) , 677-683
- https://doi.org/10.1139/m76-100
Abstract
The effect of 45 substances to restore the salt tolerance of sublethally heat-injured Staphylococcus aureus was tested. Sodium pyruvate, yeast extract, L-histidine, casitone (Difco), ATP and acetyl phosphate were effective. For enumeration a repair medium was first used containing sodium pyruvate and penicillin in 1% skim milk. This step was followed by counting on Baird-Parker agar with penicillinase. This method was selective; fewer than 100 staphylococci/g food could be enumerated and it gave counts about 8 times higher than the method of Giolitti and Cantoni, used as a five-tube most probable number technique. Heat injury sensitized S. aureus to polymyxin.This publication has 3 references indexed in Scilit:
- Metabolic Injury in Frozen BacteriaJournal of Applied Bacteriology, 1963
- AN IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCIJournal of Applied Bacteriology, 1962
- METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURESJournal of Bacteriology, 1959