Question about microbes and salt concentration
Posted: Sat Jan 16, 2021 23:57
So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?
For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water calculation?
For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water calculation?