Effect of pH, Sodium Chloride, and Sodium Nitrite on Enterotoxin A Production
AUTOR(ES)
Tompkin, R. B.
RESUMO
The combined effects of pH, sodium chloride, and sodium nitrite were studied by using a dialysis sac technique in brain heart infusion broth. Growth and enterotoxin A production by Staphylococcus aureus strain 100 were found to decrease with the addition of sodium nitrite, with a decrease in pH from 7.0, and with an increase in sodium chloride concentration. The significance of these results is discussed in relation to cured meats.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=379917Documentos Relacionados
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