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Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations.

Author(s) : ABOU-ZEID K. A., YOON K. S., OSCAR T. P., et al.

Type of article: Article

Summary

The aim of the study was to evaluate the antimicrobial effects of a combination of potassium lactate and sodium diacetate on the survival of Listeria monocytogenes. Broths with various pHs were used and storage temperatures of 4, 10, 17, 24, 30 and 37°C were employed. The efficacy of the antimicrobials decreased with rising pH. Two of the four antimicrobial concentrations used significantly lengthened the lag time at 4 and at 10°C and it was thus demonstrated that these antimicrobials are a valuable hurdle where refrigerated products with a pH of less than 6.5 are stored.

Details

  • Original title: Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations.
  • Record ID : 2008-0755
  • Languages: English
  • Source: Journal of Food Protection - vol. 70 - n. 11
  • Publication date: 2007/11

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