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Predicting bacterial growth in processed milk and dairy products.

Author(s) : MURPHY P. M., REA M. C., MARCHAND E.

Summary

Temperature, pH, salt and lactate interact in a complex and synergistic manner to control the growth of microorganisms and such interactions can now be rapidly computed. The main growth parameters for Listeria monocytogenes i.e. duration of the lag phase and generation times, were quantified with respect to the controlling factors and a database constructed for growth of the pathogen in a skim milk medium. Results show that the models give reasonable predictive estimates for growth of this pathogen in milk and dairy products.

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Pages: p 213-223

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Details

  • Original title: Predicting bacterial growth in processed milk and dairy products.
  • Record ID : 2000-0301
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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