ETHANOL INHIBITION OF Staphylococcus aureus AT LIMITED WATER ACTIVITY

M. SHAPERO, D. A. NELSON, T. P. LABUZA

Research output: Contribution to journalArticlepeer-review

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Abstract

The effectiveness of ethanol as an antimicrobial agent in model systems at limited water activity (aw) was tested. The effectiveness of ethanol against Staphylococcus aureus was a function of a, and test medium, but the antimicrobial effect was more than from just the a, lowering ability of ethanol. The results indicate that in a, lowered foods, low concentrations of ethanol (2‐4%) have a specific antimicrobial effect, thus making it a. useful agent to be used in conjunction with other humectants.

Original languageEnglish (US)
Pages (from-to)1467-1469
Number of pages3
JournalJournal of food science
Volume43
Issue number5
DOIs
StatePublished - Sep 1978

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