COMBINED EFFECTS OF SALTS AND TEMPERATURE ON THE THERMAL-DESTRUCTION OF STAPHYLOCOCCUS-AUREUS MF-31

被引：15

作者：

TUNCAN, EU

MARTIN, SE

机构：

[1] Dept of Food Science, Univ. of Illinois, Ur-Bana, Illinois, 61801, 569 Bevier Hall

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05242.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF‐31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF‐31 to heat destruction increased as the degree of salt‐water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：833 / 836

页数：4

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