The effect of inoculum size on the lag phase of Listeria monocytogenes

International Journal of Food Microbiology

Volumn 70, Issue 1-2, 2001, Pages 163-173

  Robinson, Tobin P ^a   Aboaba, Olosimbo O ^b   Kaloti, Anu ^b   Ocio, Maria J ^b   Baranyi, Jozsef ^c   Mackey, Bernard M ^b  

^a Ctr Intl de Rech Daniel Carasso   (France)

^b UNIVERSITY OF READING   (United Kingdom)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Lag phase; Listeria monocytogenes

Indexed keywords

DILUENT; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; CELL DENSITY; CULTURE MEDIUM; FOOD CONTAMINATION; GROWTH RATE; INOCULATION; LISTERIA MONOCYTOGENES; NONHUMAN; TEMPERATURE;

ADAPTATION, PHYSIOLOGICAL; CELL COUNT; CULTURE MEDIA; LISTERIA MONOCYTOGENES; SODIUM CHLORIDE; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 0035934982     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00541-4     Document Type: Article

References (54)

1. Growth inhibition of food-borne pathogens by lactic and acetic acid and their mixtures
2. Macromolecular synthesis during recovery of the marine Vibrio sp. S4 from starvation
3. Mathematical modelling of the growth rate and lag time for Listeria monocytogenes
4. A model describing the effect of temperature history on lag time for Listeria monocytogenes
5. Significance of inoculum size in the lag time of Listeria monocytogenes
6. Comparison of stochastic and deterministic concepts of bacterial lag
7. Estimating bacterial growth parameters by means of detection times
8. A dynamic approach to predicting bacterial growth in food
9. Cell density-regulated recovery of starved biolfilm populations of ammonia-oxidising bacteria
10. A model describing the relationship between lag time and mild temperature increase duration
11. A model describing the relationship between regrowth lag time and mild temperature increase for Listeria monocytogenes
12. Effects of temperature and oxygen on the growth of Listeria monocytogenes at pH 4.5
13. Estimation of bacterial growth rates from turbidometric and viable count data
14. Relation between the generation time and the lag time of bacterial growth kinetics
15. w, nitrite and ascorbate
16. The effect of aeration, initial inoculum and meat microflora on the growth kinetics of Listeria monocytogenes in selective enrichment broths
17. The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms
18. Modelling the effect of temperature on the growth rate and lag time of Listeria innocua and Listeria monocytogenes
19. Minimum water activity requirements for the growth of Listeria monocytogenes
20. Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14 °C
21. Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes
22. A new model for bacterial growth in heterogeneous systems
23. Effect of pre-incubation temperature on the lag time of Aeromonas hydrophila
24. Automated turbidometry for the rapid differentiation and enumeration of bacteria in food
25. A deterministic model for monophasic growth of batch cultures of bacteria
26. Maintenance of bacteria on glass beads at -60 °C to -76 °C
27. Intercellular signalling and the multiplication of prokaryotes: bacterial cytokines
28. Enhanced recovery of severely heat-injured thermotolerant Listeria monocytogenes from USDA and FDA primary enrichment media using a novel, simple, strictly anaerobic method
29. Preservation microbiology and safety: Quo vadis?
30. Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria
31. Light butter: natural microbial population and potential growth of Listeria monocytogenes and Yersinia enterocolitica
32. Injured bacteria
33. The effect of sublethal injury by heating, freezing, drying and gamma radiation on the duration of the lag phase of Salmonella typhimurium
34. Conductance measurements of the lag phase of injured Salmonella typhimurium
35. The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef
36. Automated tubidometry-a method for enumeration of bacteria in food samples
37. The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes
38. A combined discrete continuous model for describing the lag phase of Listeria monocytogenes
39. Behaviour of Listeria monocytogenes under combined chilling processes
40. Combined water activity and solute effects on growth and survival of Listeria monocytogenes Scott A
41. A bacterial cytokine
42. Behaviour of Listeria monocytogenes at 4 and 22 °C in whey and skim milk containing 6 or 12% sodium chloride
43. Rapid assessment of physiological status in Escherichia coli using fluorescent probes
44. Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth
45. The effect of the growth environment on the lag phase of Listeria monocytogenes
46. The influence of the sodium ion on the viability of washed cells of Bacillus cereus
47. Effects of thermal stress on viability and ribonucleic acid of Aerobacter aerogenes in aqueous suspension
48. The survival of stationary phase Aerobacter aerogenes stored in aqueous suspension
49. The use of an automated growth analyser to measure recovery times of single heat-injured Salmonella cells
50. Stressed salmonellae are exposed to reactive oxygen species from two independent sources during recovery in conventional culture media
51. Flow cytometry applications in physiological study and detection of foodborne pathogens
52. Dynamic mathematical model topredict microbial growth and inactivation during food processing
53. The viability of various species of bacteria in aqueous suspensions