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Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model.

Author(s) : VERMEULEN A., GYSEMANS K., BERNAERTS K., et al.

Summary

Probabilistic models are very useful to assess the likelihood that a microorganism can multiply at specific conditions. The research was focused on the growth/no growth boundary of Listeria monocytogenes in foods acidified with acetic acids (e.g. mayonnaise based salads). In this study, the influence of pH, water activity and acetic acid on the growth/no growth boundary was examined in order to develop a growth/no growth model for these kind of products at refrigerated temperature. The results showed that the water activity did not have much influence on the growth boundary in the range from 0.960 to 0.985. The largest shift in the boundary was found at the transition from pH 5.6 to 5.4 if no acetic acid was present.

Details

  • Original title: Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model.
  • Record ID : 2006-1898
  • Languages: English
  • Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Publication date: 2005/05/02

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