A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese
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 commercia...
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todo:paper_00221147_v48_n3_p882_MAGRINI2023-10-03T14:26:48Z A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese MAGRINI, R.C. CHIRIFE, J. PARADA, J.L. 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v48_n3_p882_MAGRINI |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
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 |
| format |
JOUR |
| author |
MAGRINI, R.C. CHIRIFE, J. PARADA, J.L. |
| spellingShingle |
MAGRINI, R.C. CHIRIFE, J. PARADA, J.L. A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| author_facet |
MAGRINI, R.C. CHIRIFE, J. PARADA, J.L. |
| author_sort |
MAGRINI, R.C. |
| title |
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| title_short |
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| title_full |
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| title_fullStr |
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| title_full_unstemmed |
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese |
| title_sort |
study of staphylococcus aureus growth in model systems and processed cheese |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v48_n3_p882_MAGRINI |
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