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Définition de l'interface entre la croissance et l'absence de croissance de Listeria monocytogenes dans du fromage de type mexicain en fonction de la teneur en sel et en eau ainsi que du pH.

Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content.

Auteurs : BOLTON L. F., FRANK J. F.

Type d'article : Article

Résumé

A soft, directly acidified, rennet-coagulated, fresh cheese similar to Mexican-style cheese was produced. The cheese was subsequently altered in composition as required by the experimental protocol. A factorial design with four moisture contents, four salt concentrations, six pH levels and three replications was used. Observations of growth, stasis, or death were obtained for each combination after 21 and 42 days of incubation at 10 °C. Binary logistic regression was used to develop an equation to determine the probability of growth or no growth for any combination within the range of the data set. In addition, ordinal logistic regression was used to calculate proportional odds ratios for growth, stasis, and death for each treatment combination. Ordinal logistic regression was also used to develop equations to determine the probability of growth, stasis, and death for formulations. Models were validated with independently produced data.

Détails

  • Titre original : Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content.
  • Identifiant de la fiche : 2000-2688
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 6
  • Date d'édition : 06/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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