Section 3
Chapter 2,053

Combined effects of salts and temperature on the thermal destruction of Staphylococcus aureus MF-31

Tuncan, E.U.; Martin, S.E.

Journal of Food Science 55(3): 833-836


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb05242.x
Accession: 002052809

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The combined effects of salts (NaCl and KCl) and heat treatment temp. on the thermal destruction of S. aureus MF-31 was studied by determining the relationships between the decimal reduction time (D value), temp. and each of 3 parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of str. MF-31 to heat destruction increased as the degree of salt-water association increased.

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