Share

Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models.

Author(s) : JACOBSEN T., GRANLY-KOCH A.

Type of article: Article

Summary

The authors investigated the effects of inoculum and preservatives on the lag phase and growth rate of two Listeria monocytogenes strains in meat products under modified atmosphere conditions. The products were stored at 5 or 10°C. The lag phase ranged from 1-10 days. The growth rate depended on the salt concentration, the strain and the pH, whilst the lag phase duration was related to the inoculum conditions, salt concentration and pH.

Details

  • Original title: Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models.
  • Record ID : 2006-2076
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 3
  • Publication date: 2006/03

Links


See other articles in this issue (4)
See the source

Indexing