Food perishability: The determination of the vulnerability of food surfaces to bacterial infection

摘要: A technique has been devised whereby the limiting conditions of equilibrium relative humidity, and consequently osmotic pressure, for bacterial growth can be demonstrated, using bacteria in thin films. With Salmonella typhimurium Escherichia coli Type I, is prevented at below an e.r.h. 92% with Staphylococcus aureus, or 85%. From results, it may deduced that surface drying occurs during baking on exposure moist foods to normal atmospheres does afford protection against increase contamination. The possibility production variants resisting high pressure cannot excluded, but no clear evidence their was obtained present studies. By a modification technique, heterogeneous article food dissected vulnerability different parts infection determined.