Salt extends the upper temperature limit for growth of food-poisoning bacteria
- 1 September 1981
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 27 (9) , 970-972
- https://doi.org/10.1139/m81-154
Abstract
Inclusion of NaCl into the growth medium raised the upper temperature limit of growth of the following organisms: Staphylococcus aureus (2 strains), Salmonella senftenberg, S. typhimurium, Escherichia coli, Streptococcus faecalis, Bacillus cereus, Clostridium sporogenes, C. perfringens (2 strains). The magnitude of the response varied with the culture, the largest being 3.5.degree. C with B. cereus cells. The spores of B. cereus were not protected by salt but clostridial spores behaved as the vegetative cells (response of 2.5.degree. C). The optimal salt concentration for the protective effect varied with the organism ranging from 0.2 M for the gram-negative organisms to 1.0 M for S. aureus.This publication has 2 references indexed in Scilit:
- Mechanism of the temperature protective effect of salts on Staphylococcus aureusCanadian Journal of Microbiology, 1980
- The effect of NaCl on the upper temperature limit for growth of and enterotoxin synthesis by Staphylococcus aureusCanadian Journal of Microbiology, 1980