ShareListeria monocytogenes survival in refrigerator dill pickles.
Author(s) : KIM J. K., D'SA E. M., HARRISON M. A., et al.
Type of article: Article
Summary
Listeria monocytogenes is known to survive in refrigerated foods with low (4.0-5.0) pH values. Dill pickles with 3 different salt contents were investigated. Rations were stored at room temperature for 1 week before being refrigerated for 3 months. The Listeria population increased at room temperature then decreased during refrigerated storage, with the most marked decrease occurring in pickles with the highest salt concentration.
Details
- Original title: Listeria monocytogenes survival in refrigerator dill pickles.
- Record ID : 2006-1302
- Languages: English
- Source: Journal of Food Protection - vol. 68 - n. 11
- Publication date: 2005/11
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Indexing
- Themes: Seeds and plants
- Keywords: Household application; Food; Listeria; Survival; Plant product
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