Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

Abstract

ABSTRACT The effectiveness of several microbial inhibitors in preventing the growth of Staphylococcus aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at a w 's of 0.86–0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. uureus was a function of both pH and a w . Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate, and calcium propionate proved to be the most effective against S. aureus at low concentrations.