ShareSuppression of the growth of Listeria monocytogenes in a meat product.
Author(s) : QVIST S., SEHESTED K., ZEUTHEN P.
Type of article: Article
Summary
Influence of sodium chloride concentration (0-4.5%), pH (5.5-6.3) and sodium lactate concentration (0-3%) on Listeria monocytogenes growth at 5 and 10 deg C with or without sodium nitrate. The results show that the growth of this bacteria can be inhibited with a 2% sodium lactate supplement and a pH reduction. Flavour modification can appear with the use of glucono-delta lactone.
Details
- Original title: Suppression of the growth of Listeria monocytogenes in a meat product.
- Record ID : 1995-3656
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 24 - n. 1-2
- Publication date: 1994
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- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 24 - n. 1-2
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- Author(s) : TIENUNGOON S., RATKOWSKY D. A., MCMEEKIN T. A., et al.
- Date : 2000/11
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 66 - n. 11
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- Author(s) : JONES J. E., WALKER S. J., SUTHERLAND J. P., PECK M. W., LITTLE C. L.
- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 23 - n. 3-4
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Minimum inhibitory concentration of sodium lact...
- Author(s) : HOUTSMA P. C., WIT J. C. de, ROMBOUTS F. M.
- Date : 1996/12
- Languages : English
- Source: Journal of Food Protection - vol. 59 - n. 12
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- Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 3
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