Artículo
MAGRINI, R.C.; CHIRIFE, J.; PARADA, J.L. "A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese" (1983) Journal of Food Science. 48(3):882-885
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Abstract:
A survey of aw and pH in commercial samples of processed cheese produced in Argentina, indicated the aw varied between 0.950–0.978 and pH ranged from 5.2–6.1 Staphylococcus aureus growth studies in model systems (laboratory media with added NaCl) with aw and pH adjusted to resemble that of commercial samples of processed cheese showed that S. aureus grows very well at a temperature of 30°C, but complete growth inhibition occurs at refrigerator temperature. The results obtained with model systems were confirmed by S. aureus growth experiments in inoculated cheese. Copyright © 1983, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| Autor: | MAGRINI, R.C.; CHIRIFE, J.; PARADA, J.L. |
| Filiación: | Comisión de Investigaciones Científicas de la Provincia de Buenos, Aires, Argentina Depto de Industries and Depto. de Quimica Biologica, Universidad de Buenos Aires, Ciudad Universitaria, Facultad de Ciencias Exactas Y Naturales, Buenos Aires, 1428, Argentina |
| Año: | 1983 |
| Volumen: | 48 |
| Número: | 3 |
| Página de inicio: | 882 |
| Página de fin: | 885 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1983.tb14922.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v48_n3_p882_MAGRINI |
Referencias:
- Chirife, J., Ferro Fontán, C., Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: Experimental investigation of the aw lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
- Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., The water activity of standard saturated salt solutions in the range of intermediate moisture foods (1982) Lebensm. Wiss. u. Technologie
- Christian, J.H.B., Waltho, J.A., The water relations of staphylococci and micrococci (1962) Journal of Applied Bacteriology, 25, p. 369
- Kautter, D.A., Lynt, R.K., Lilly, T., Jr., Solomon, H.M., Evaluation of the botulism hazard from imitation cheeses, J (1981) Journal of Food Science, 46, p. 749
- Kreisman, L.N., Labuza, T.P., Storage stability of intermediate moisture processed cheese food products (1978) Journal of Food Science, 43, p. 341
- Lotter, L.P., Leistner, L., Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus (1978) Appl. Environmental Microbiol., 36, p. 377
- Leung, H., Morris, H.A., Sloan, E.A., Labuza, T.P., Development of an intermediate‐moisture processed cheese food product (1976) Food Technol., 39 (7), p. 42
- Mann, E.J., Processed cheese (1981) Dairy Indus. Intl. Feb., 13
- Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd ed., rev., Butterworths, London
- Tatini, S.R., Influence of food environments on growth of S. aureus and production of various toxins (1973) J. Milk Food Technol., 36, p. 559
- Troller, J.A., Staphylococcal growth and enterotoxin production‐factors for control (1976) J. Milk Food Technol., 3, p. 499
- Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
Citas:
---------- APA ----------
MAGRINI, R.C., CHIRIFE, J. & PARADA, J.L. (1983) . A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese. Journal of Food Science, 48(3), 882-885.http://dx.doi.org/10.1111/j.1365-2621.1983.tb14922.x
---------- CHICAGO ----------
MAGRINI, R.C., CHIRIFE, J., PARADA, J.L. "A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese" . Journal of Food Science 48, no. 3 (1983) : 882-885.http://dx.doi.org/10.1111/j.1365-2621.1983.tb14922.x
---------- MLA ----------
MAGRINI, R.C., CHIRIFE, J., PARADA, J.L. "A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese" . Journal of Food Science, vol. 48, no. 3, 1983, pp. 882-885.http://dx.doi.org/10.1111/j.1365-2621.1983.tb14922.x
---------- VANCOUVER ----------
MAGRINI, R.C., CHIRIFE, J., PARADA, J.L. A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese. J. Food. Sci. 1983;48(3):882-885.http://dx.doi.org/10.1111/j.1365-2621.1983.tb14922.x
