Effects of growth at low water activity on the thermal tolerance of Staphylococcus aureus.

@article{Shebuski2000EffectsOG,
  title={Effects of growth at low water activity on the thermal tolerance of Staphylococcus aureus.},
  author={J R Shebuski and Oddur Vilhelmsson and Karen J. Miller},
  journal={Journal of food protection},
  year={2000},
  volume={63 9},
  pages={1277-81}
}
Staphylococcus aureus is the most osmotolerant foodborne pathogen, and outbreaks of staphylococcal food poisoning are often linked to foods of reduced water activity (a(w)) values. While it is generally known that the thermal tolerance of microorganisms increases as the a(w) of the heating menstruum is decreased, surprisingly little research has examined the influence of growth medium a(w) on microbial thermal tolerance. In the present study, we show that growth of S. aureus at an a(w) value of… CONTINUE READING