Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages

Applied and Environmental Microbiology

Volumn 62, Issue 5, 1996, Pages 1616-1622

  Houtsma, P C ^a   Kant Muermans, M L ^b   Rombouts, F M ^a   Zwietering, M H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

LACTATE SODIUM; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; GROWTH RATE; LISTERIA; MATHEMATICAL MODEL; MEAT; NONHUMAN; PH; TEMPERATURE;

BACTERIA (MICROORGANISMS); LISTERIA INNOCUA;

EID: 0029994697     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.5.1616-1622.1996     Document Type: Article

References (7)

1. García de Fernando, G. D., G. J. E. Nychas, M. W. Peck, and J. A. Ordóñez. 1995. Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres. Int. J. Food Microbiol. 28:221-231.
2. Houtsma, P. C., J. C. de Wit, and F. M. Rombouts. 1993. Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products. Int. J. Food Microbiol. 20:247-257.
3. Houtsma, P. C., B. J. M. Kusters, J. C. de Wit, F. M. Rombouts, and M. H. Zwietering. 1994. Modelling growth rates of Listeria innocua as a function of lactate concentration. Int. J. Food Microbiol. 24:113-123.
4. Ratkowsky, D. A., J. Olley, T. A. McMeekin, and A. Ball. 1982. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149:1-5.
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6. Zwietering, M. H., J. T. de Koos, B. E. Hasenack, J. C. de Wit, and K. van't Riet. 1991. Modeling of bacterial growth as a function of temperature. Appl. Environ. Microbiol. 57:1094-1101.
7. Zwietering, M. H., I. Jongenburger, F. M. Rombouts, and K. van't Riet. 1990. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56:1875-1881.