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Effect of BHA, BHT and Potassium Sorbate on Growth of Staphylococcus aureus in a Model System and Process Cheese

Author:
Parada, J. L., Chirife, J., Magrini, R. C.
Source:
Journal of food protection 1982 v.45 no.12 pp. 1108-1111
ISSN:
0362-028X
Subject:
Staphylococcus aureus, antioxidants, butylated hydroxyanisole, butylated hydroxytoluene, cheese spreads, growth retardation, models, pH, potassium sorbate, processed cheeses, water activity
Abstract:
The effect of added potassium sorbate (0.25%), BHA or BHT (100 or 200 ppm) on growth of Staphylococcus aureus in synthetic media having water activity and pH adjusted to values found in process cheese was studied. Potassium sorbate (0.25%) had no significant effect on growth of S. aureus in this model system at pH 6.0 and 30°C. BHA and BHT (100 and 200 ppm) showed some growth inhibition of S. aureus in a model system. However, both antioxidants were ineffective in preventing (or delaying) growth of various strains of S. aureus in inoculated cheese spread (aw=0.976, pH 6.0) incubated at 30°C.
Agid:
5935575