ABSTRACTDifferent water activities were obtained in precooked bacon by varying the frying time. Water activity (aw) correlated best to the moisture, salt and protein content. When stored aerobically at 37°C,S. aureusA100 was capable of rapid growth in precooked bacon at a awof 0.84 or above, whereas at 20°C a awof 0.88 or higher was required. Under anaerobic storage at 37°C, growth was observed at a awof 0.90, and at 20°C slight growth was noted at a awof 0.91. The increase in the minimal awrequired for aerobic growth at the lower temperature was reflected in the differences between the isotherms obtained at 37°C and 20°C. The maximum populations achieved were higher for samples stored aerobically. Enterotoxin A (19–821 ng/g) was found in all aerobically stored samples where growth occurred. Enterotoxin A (38–109 ng/g) was also found in all anaerobically incubated samples where the population ofS. aureusincreased more than one logarith
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