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Loss of Viability and Metabolic Injury of Staphylococcus aureus Resulting from Storage at 1°, 3°, 5° and 7°C |
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| Authors: | THE LATE T E PATTERSON H JACKSON |
| Institution: | Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2N2 |
| Abstract: | Staphylococcus aureus incubated in Tryptic Soy Broth at 1°, 3°, 5° and 7°C became increasingly sensitive to Mannitol Salt Agar. Injury, as measured by salt sensitivity, decreased with increasing temperature from 1° to 7°C. |
| Keywords: | |