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Survival of Listeria monocytogenes in three Zimbabwean fermented milk products.

Author(s) : DALU J. M., FERESU S. B.

Type of article: Article

Summary

Inoculated milk samples were incubated at 20 deg C for 24 hours, and then one set of samples of each type of milk was stored at ambient (20 deg C) and a duplicate set at refrigeration (5 deg C) temperatures for a further 96 hours. The industrially fermented milk was least favorable to the survival of Listeria monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of Listeria monocytogenes followed by industrial fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.

Details

  • Original title: Survival of Listeria monocytogenes in three Zimbabwean fermented milk products.
  • Record ID : 1997-1689
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 4
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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