A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese

摘要

ABSTRACTA survey of awand pH in commercial samples of processed cheese produced in Argentina, indicated the awvaried between 0.950–0.978 and pH ranged from 5.2–6.1Staphylococcus aureusgrowth studies in model systems (laboratory media with added NaCl) with awand pH adjusted to resemble that of commercial samples of processed cheese showed thatS. aureusgrows very well at a temperature of 30°C, but complete growth inhibition occurs at refrigerator temperature. The results obtained with model systems were confirmed byS. aureusgrowth experiments in inoculated ch