The effect of pH and temperature on initiation of growth of Listeria monocytogenes

Letters in Applied Microbiology

Volumn 6, Issue 6, 1988, Pages 153-156

  George, Susan M ^a   Lund, Barbara M ^a   Brocklehurst, T F ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; NONHUMAN; PH; TEMPERATURE;

EID: 0023759199     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1988.tb01237.x     Document Type: Article

References (14)

1. Effect of temperature, NaCl and pH on growth of Listeria monocytogenes in cabbage juice
2. Psychrotrophic growth and thermal inactivation of Listeria monocytogenes as a function of milk composition
3. The influence of pH and temperature on initiation of growth of Salmonella spp
4. Pasteurised milk as a vehicle of infection in an outbreak of Listeriosis
5. Listeria monocytogenes and Listeric infections
6. The effect of pH on the multiplication of Listeria monocytogenes in grass silage media
7. Listeriosis outbreak associated with Mexican‐type cheese
8. Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during incubation at 4, 8, 13, 21 and 35°C
9. Survival of Listeria monocytogenes during manufacture and storage of cottage cheese
10. Fate of Listeria monocytogenes during the manufacture and ripening of Camembert cheese
11. Genus Listeria. Pirie 1940, 383
12. Listeria monocytogenes‐A current dilemma
13. Psychrotrophic properties of Listeria monocytogenes