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Behaviour of Listeria monocytogenes in fermented milk products: prediction on the basis of experiments with real food products and pathogen modelling program V.4.0.

Author(s) : SZCZAWINSKI J., STANCZAK B., PECONEK J.

Type of excerpt: Book chapter

Summary

Samples of fermented milk products called "natural yoghurt" and "natural kefir" on Polish market as well as raw milk were artificially contaminated with Listeria monocytogenes. Yoghurt and kefir were stored at 6 deg C for 35 days and at 20 deg C for 14 days. Samples of raw milk were incubated at 20 deg C for 7 days. In each sample pH-value, aerobic plate count and number of listeria were determined. Results are given.

Details

  • Original title: Behaviour of Listeria monocytogenes in fermented milk products: prediction on the basis of experiments with real food products and pathogen modelling program V.4.0.
  • Record ID : 1999-1036
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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