Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model

Authors

  • JOSEPH D. EIFERT,

    1. Authors Hackney, Pierson, Duncan, and Eigel are with the Dept. of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061. Author Eifert, formerly with Virginia Tech, is now with Nestlé Quality Assurance Laboratory, 6625 Eiterman Road, Dublin, OH 43017.
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  • CAMERON R. HACKNEY,

    1. Authors Hackney, Pierson, Duncan, and Eigel are with the Dept. of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061. Author Eifert, formerly with Virginia Tech, is now with Nestlé Quality Assurance Laboratory, 6625 Eiterman Road, Dublin, OH 43017.
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  • MERLE D. PIERSON,

    1. Authors Hackney, Pierson, Duncan, and Eigel are with the Dept. of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061. Author Eifert, formerly with Virginia Tech, is now with Nestlé Quality Assurance Laboratory, 6625 Eiterman Road, Dublin, OH 43017.
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  • SUSAN E. DUNCAN,

    1. Authors Hackney, Pierson, Duncan, and Eigel are with the Dept. of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061. Author Eifert, formerly with Virginia Tech, is now with Nestlé Quality Assurance Laboratory, 6625 Eiterman Road, Dublin, OH 43017.
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  • WILLIAM N. EIGEL

    1. Authors Hackney, Pierson, Duncan, and Eigel are with the Dept. of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061. Author Eifert, formerly with Virginia Tech, is now with Nestlé Quality Assurance Laboratory, 6625 Eiterman Road, Dublin, OH 43017.
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  • Presented at the Annual Meeting of the Institute of Food Technologists, June 4, 1995, Anaheim, CA.

  • We thank Robert Buchanan and Richard Whiting of the USDA Eastern Regional Research Center for technical assistance regarding sampling techniques and data collection. Additionally, W. Hans Carter Jr. and Chris Gennings of the Biostatistics Department at Virginia Commonwealth University assisted in statistical analyses.

ABSTRACT

Mathematical models were developed with a modified Gompertz function to predict Staphylococcus aureus 196E growth, where pH was altered with either acetic, lactic or hydrochloric acid. S. aureus 196E was inoculated into broth formulated with 0.5, 4.5 or 8.5% sodium chloride, adjusted to pH 5.0, 6.0 or 7.0, and incubated aerobically at 12, 20 or 28°C. Each model adequately predicted log growth, and some interactive relationships between independent variables upon population growth were significant (p<0.05). Predictions of growth showed that acetic was generally more inhibitory than lactic or hydrochloric acids.

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