Effect of sodium chloride and sodium nitrite on the heat resistance of Staphylococcus aureus NCTC 10652 in buffer and meat macerate
- 28 June 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (3) , 327-332
- https://doi.org/10.1111/j.1365-2621.1975.tb00035.x
Abstract
Summary: The heat resistance of Staphylococcus aureus NCTC 10652 in tris‐maleate buffer pH 7.0 was increased by 4 or 8% w/v NaCl (P= 0.001). At pH 6.5 the D60°C in both buffer and meat macerate was increased by 8% w/v NaCl. Addition of NaNO2 had little effect on the heat resistance.Keywords
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