The Significance of Sodium Chloride in Studies of Staphylococci

Chapman, George H.

doi:10.1128/jb.50.2.201-203.1945

Cited by 219 publications

(66 citation statements)

References 6 publications

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“…The indications concerning the nature of these mesophilic micro-organisms, which replace the normal 00ra if the bacon is kept too warm for a day or so, are disturbing: the organisms might apparently be staphylococci. To select staphylococci on artificial media sodium chloride a t a concentration near 7 6 % (Chapman, 1945;Maitland & Martyn, 1948), virtually equivalent to that found in normal bacon (when computed on the aqueous phase-cf. Oxhoj, 1943), is used.…”

Section: Resultsmentioning

confidence: 99%

Bacterial Multiplication in Packed Wiltshire Bacon

Ingram

1960

Journal of Applied Bacteriology

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SUMMARY Matured Wiltshire bacon normally carries 105–106 viable bacteria/g when sliced, predominantly salt tolerant micrococci and lactobacilli. Kept at 15°, the numbers rose in 4 days to 107–108/g, the flora remaining generally similar in nature and with higher counts at 20° than at 37°. The situation then stabilized; there was a slow decline in organoleptic quality, but nothing unusual occurred in two weeks. Kept at 37°, similar numbers were reached after 1 day, and the nature of the flora changed rapidly, counts at 37° much exceeding those at 20°. Organoleptic deterioration was marked after 2 days and the bacon was unacceptable after 4 days. These changes occurred whether the bacon was packed in air or in 5% oxygen, the oxygen being all consumed in 4 days or less according to temperature. Apparently, if the bacon is kept at too high a temperature for its normal psychrophilic (20° optimum) flora, this is replaced by a mesophilic (37° optimum) flora. It appears that pathogenic staphylococci might be present in this mesophilic flora. A high proportion of isolates proved to be phosphatase positive, or 44° positive; and some had both these properties. Though all, so far, have been coagulase negative, there is no evident reason why pathogenic types should not occur.

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Section: Resultsmentioning

confidence: 99%

Bacterial Multiplication in Packed Wiltshire Bacon

Ingram

1960

Journal of Applied Bacteriology

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“…With both types of non-stressed cells, only Staph. aureus strain D in spent medium (TSB-cells) exhibited noticeable sensitivity to the 10% (w/v) salt present in TSAS (Chapman 1945;Busta & Jezeski 1963). Further, in 36 out of 40 tests the counts obtained with the selective media did not vary from those on TSA by more than a twoto threefold increment.…”

Section: Non-stressed Cellsmentioning

confidence: 97%

“…To these ends sodium chloride (Chapman 1945;Busta & Jezeski 1963;Nefedjeva 1964), potassium tellurite and lithium chloride (Vogel & Johnson 1960;Moore & Nelson 1962;Crisley et al 1965;Giolitti & Cantoni 1966) as well as antibiotics (Crisley et al 1965;Sinell & Baurngart 1967;Orth & Anderson 1970) have been added as selective agents. Egg yolk (Carter 1960;Baird-Parker 1962;Crisley et al 1965), mannitol (Chapman 1945;Vogel & Johnson 1960;Orth & Anderson 1970) and DNA (Andrews & Martin 1978) for diagnostic purposes. Catalase has been added to Vogel-Johnson agar (V-J) specifically to enhance recovery of stressed cells (Andrews & Martin 1978).…”

mentioning

confidence: 99%

Enumeration of Vital and Thermally Stressed Staphylococcus aureus in Foods Using Baird‐Parker Pig Plasma Agar (BPP)

Idziak

Mossel

1980

Journal of Applied Bacteriology

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Baird‐Parker (BP), modified BP medium (egg yolk replaced with pig plasma, BPP) and modified Vogel and Johnson agar (phosphatidyl choline, deoxyribonucleic acid, with catalase added, PCVJ) were equally efficient for enumerating both non‐stressed and thermally‐stressed populations of Staphylococcus aureus from pure cultures and naturally contaminated foods. Vogel and Johnson agar was inferior. All colonies exhibiting coagulase activity on BPP were subsequently confirmed as Staph. aureus; this was not the case with presumptive colonies from BP and PCVJ. Based on selectivity, definitive diagnostic characterization of colonies and increased sensitivity (more sample plated), BPP should be considered as the reference method for the routine enumeration of Staph. aureus in foods.

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“…21528-2 (2004), the yeasts and moulds according to ISO Standard No. 6611 (2004) and halotolerant micro-organisms on mannitol salt phenol red agar after cultivation at 37°C for 2 days according to Chapman (1945). The selected colonies were isolated into BHI broth and cultivated 24-48 h at 25°C (yeasts), 37°C (Enterobacteriaceae, Stapylococcus) or 30°C (other micro-organisms).…”

Section: Basic Chemical Analysismentioning

confidence: 99%

Biogenic amines and their producers in Akawi white cheese

Pachlová

Buňka

Buňková

et al. 2016

Int J of Dairy Tech

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The aim of this work was to study the biogenic amine content of brine-ripened cheeses after one year of storage and then to investigate possible contaminating micro-organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro-organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.

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The Significance of Sodium Chloride in Studies of Staphylococci

Cited by 219 publications

References 6 publications

Bacterial Multiplication in Packed Wiltshire Bacon

Bacterial Multiplication in Packed Wiltshire Bacon

Enumeration of Vital and Thermally Stressed Staphylococcus aureus in Foods Using Baird‐Parker Pig Plasma Agar (BPP)

Biogenic amines and their producers in Akawi white cheese

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