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Survie et croissance de Listeria monocytogenes dans du bouillon en fonction de la température, du pH, et des concentrations de lactate de potassium et de diacétate de sodium.

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

Auteurs : ABOU-ZEID K. A., YOON K. S., OSCAR T. P., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations.
  • Identifiant de la fiche : 2008-0755
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 70 - n. 11
  • Date d'édition : 11/2007

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