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Differential growth of Listeria monocytogenes at 4 and 8 deg C: consequences for the shelf life of chilled products.

Author(s) : ROSSO L., BAJARD S., FLANDROIS J. P., LAHELLEC C., FOURNAUD J., VEIT P.

Type of article: Article

Summary

Results showed that an increase in incubation temperature from 4 to 8 deg C leads to a significant decrease in time required to reach a given bacterial population density. The decreases were about 50% on cheese surfaces, 60 to 65% in milk and cream, and 75 to 80% in minced beef and smoked salmon. Consequences on the shelf life of chilled products are discussed on the basis of a simple and general linear relationship between the relative decrease in shelf life and generation time.

Details

  • Original title: Differential growth of Listeria monocytogenes at 4 and 8 deg C: consequences for the shelf life of chilled products.
  • Record ID : 1997-1509
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 9
  • Publication date: 1996/09
  • Document available for consultation in the library of the IIR headquarters only.

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