Effect of sodium chloride and sodium nitrite on the heat resistance of Staphylococcus aureus NCTC 10652 in buffer and meat macerate

Summary The heat resistance of Staphylococcus aureus NCTC 10652 in tris‐maleate buffer pH 7.0 was increased by 4 or 8% w/v NaCl (P= 0.001). At pH 6.5 the D60°C in both buffer and meat macerate was increased by 8% w/v NaCl. Addition of NaNO2 had little effect on the heat resistance.