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Survival of Listeria monocytogenes in vanilla-flavoured soy and dairy products stored at 8 °C.

Author(s) : TIPPARAJU S., RAVISHANKAR S., SLADE P. J.

Type of article: Article

Summary

The survival of Listeria monocytogenes V37 in vanilla-flavoured yoghurt (low-fat and nonfat) and soy milk (low-fat and Plus) stored at 8 °C for 31 days was investigated. Commercial samples of yoghurt and soy milk were used. Sampling was carried out every 3 to 4 days initially and was then weekly, for a total storage time of 31 days. Each time a sample was collected, the pH was measured. After 31 days, low-fat plain, low-fat vanilla, and nonfat plain yoghurt samples showed 2.5-log reductions in viable cell populations, and nonfat vanilla yoghurt showed a 3.5-log reduction. In soy milk, the L. monocytogenes population did not change for up to 31 days. Vanillin had an inhibitory effect on L. monocytogenes in yoghurt but not in soy milk.

Details

  • Original title: Survival of Listeria monocytogenes in vanilla-flavoured soy and dairy products stored at 8 °C.
  • Record ID : 2004-2371
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 2
  • Publication date: 2004/02
  • Document available for consultation in the library of the IIR headquarters only.

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