Effect of pH, sodium chloride, and sodium nitrite on enterotoxin A production.
The combined effects of pH, sodium chloride, and sodium nitrite were studied by using a dialysis sac technique in brain heart infusion broth. Growth and enterotoxin A production by Staphylococcus aureus strain 100 were found to decrease with the addition of sodium nitrite, with a decrease in pH from 7.0, and with an increase in sodium chloride concentration. The significance of these results is discussed in relation to cured meats.
D001431:Bacteriological Techniques; D002452:Cell Count; D003470:Culture Media; D004768:Enterotoxins / Q000096:biosynthesis*; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D005779:Immunodiffusion; D008460:Meat; D009573:Nitrites / Q000494:pharmacology*; D012964:Sodium; D012965:Sodium Chloride / Q000494:pharmacology*; D013210:Staphylococcus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*
D003470:Culture Media; D004768:Enterotoxins; D009573:Nitrites; D012965:Sodium Chloride; D012964:Sodium