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.
No takes yet. Share an insight, caveat, or question.
Tompkin et al. (1973) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: