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
1991
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1990.tb05242.x
Accession: 002052809
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.