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Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.

Author(s) : TIENUNGOON S., RATKOWSKY D. A., MCMEEKIN T. A., et al.

Type of article: Article

Summary

Models describing the limits of growth of pathogens under multiple constraints will aid management of the safety of foods which are sporadically contaminated with pathogens and for which subsequent growth of the pathogen would significantly increase the risk of foodborne illness. The authors modeled the effects of temperature, water activity, pH, and lactic acid levels on the growth of two strains of Listeria monocytogenes. Results were divided into "growth is possible" or "growth is not possible" classes. Minor differences in growth characteristics of the two L. monocytogenes strains were observed. Nonlinear logistic regression was used to estimate the model parameters and develop a relatively simple model that describes experimental data. The fitted equations also described well the growth limits of all strains of L. monocytogenes reported in the literature, except at temperatures beyond the limits of the experimental data used (3 to 35 °C). The models developed will improve the rigor of microbial food safety risk assessment and provide data for the development of safer food products and processes.

Details

  • Original title: Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.
  • Record ID : 2002-0186
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 66 - n. 11
  • Publication date: 2000/11

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