Journal of Food Safety · 1990 · 31 citations · 11 references
AgricultureFood ScienceMicrobiologyFood EngineeringFood MicrobiologyFood SafetyExtrinsic Factors Affecting Microbial GrowthLactic Acid BacteriaMicrobial Food SafetyMicrobial GrowthMicrobial Growth In FoodsMicrobiological Food SafetyBacterial Growth In FoodsPh Effects On GrowthSalt Concentration EffectsTemperature-dependent Bacterial Growth
ABSTRACT Growth of two Listeria monocytogenes strains in tryptic soy broth containing NaCI or combinations of NaCI and acidulants at different pHs and temperatures was investigated . L. monocytogenes was capable of growing in 10% NaCI at 35°C and 12% NaCI at 25°C and 10°C. The maximum NaCI for growth changed when NaCI and pH, in combination with different acidulants and temperature, were tested. The minimum pH/salt level for initiation of growth of L. monocytogenes ranged from 5.0–5.6/8–10% at 35°C and 25°C and 5.6/8% at 10°C, depending upon the acidulant and the strain. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C. In this study L. monocytogenes appeared to persist and tolerate a combination of low pH, high salt and low temperatures .
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