| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
REPRINTS, COPIES
| Troller, J.A. and J.V. Stinson. 1975. Influence of water activity on growth and enterotoxin formation by Staphylococcus aureus in foods. Journal of Food Science 40:802. |
| Purpose: This study investigated the staphylococcal enterotoxin formation for growth and toxin production with a rehydrated potato doughs and shrimp slurries. |
| Results: It was found that glycerol would adjust water activity of shrimp and potato dough from .88 to .99. They concluded that there is an ability of staphylocci to produce toxin in additional foods adjusted to varying Aw levels with solutes other than glycerol. |
Updated: Thursday, September 6, 2007.
OSU Disclaimer.