Growth of Staphylococcus aureus in pasta in relation to its water activity.
Water activity (aw) of pasta decreased linearly with time during drying. A strain of Staphylococcus aureus isolated from commercial pasta began multiplying immediately after inoculation but decreased in number when aw was reduced to below 0.93. Another strain of S. aureus appeared to multiply until the aw was below 0.86. The results are discussed in relation to practices for pasta production.
Valik
L
L
Department of Milk, Fat, and Food Hygiene, Faculty of Chemical Technology, Slovak Technical University, Bratislava.
Görner
F
F
D003890:Desiccation; D005511:Food Handling; D005516:Food Microbiology; D013211:Staphylococcus aureus / Q000254:growth & development*