Affiliation:
1. Food Research Institute, Department of Bacteriology, and Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706
Abstract
The effect of water activity (a
w
) on the heat resistance of eight strains of
Salmonella
was studied. Heat resistance of the organisms increased as the a
w
of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protection than did fructose, glycerol, and sorbitol. A direct correlation between a
w
and heat resistance could not be established over the range of a
w
levels tested in this study. There was variation among the strains of salmonellae in the magnitude of the increase in heat resistance as the a
w
level was reduced. All strains of
Salmonella
tested showed a greater increase in heat resistance than
S. senftenberg
775W as the environment became drier. Washed cells had
D
values 25 to 75% lower than unwashed cells. Prior growth of the organisms in media with a reduced a
w
increased the heat resistance of the organisms when glycerol, but not when sucrose, was the controlling substance.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Cited by
29 articles.
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