Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8

Letters in Applied Microbiology

Volumn 25, Issue 4, 1997, Pages 257-260

  Gay, M ^a   Cerf, O ^b  

^a ASEPT   (France)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; LISTERIA;

CHEESE COMPOSITION; CHEESE RIPENING; FOOD-BORNE PATHOGENIC BACTERIA; INOCULA; L.MONOCYTOGENES; LISTERIA MONOCYTOGENES; MONOCYTOGENES; PRE-INCUBATION; SOFT CHEESE; TEST TEMPERATURES;

GROWTH KINETICS;

ARTICLE; BACTERIAL GROWTH; CHEESE; CONTROLLED STUDY; INCUBATION TIME; LISTERIA MONOCYTOGENES; NONHUMAN; PH; SURVIVAL; TEMPERATURE;

EID: 0030855905     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1997.00216.x     Document Type: Article

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