|
Titre :
|
Differential growth of Listeria monocytogenes at 4 and 8 degrees C: Consequences for the shelf life of chilled products
|
|
Auteurs :
|
L. Rosso ;
S. Bajard ;
J. Flandrois ;
AL Et
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1996
|
|
Format :
|
p. 944-949
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
MICROBIOLOGIE
|
|
Mots-clés:
|
VIANDE
;
REFRIGERATION
;
MICROBIOLOGIE SANITAIRE
;
PRODUIT LAITIER
;
DUREE DE CONSERVATION
;
TEMPERATURE
;
BOEUF
|
|
Résumé :
|
Growth rates and lag times of Listeria monocytogenes at 4 and 8 degrees C were compared in dairy products (milk, cream, and cheese), minced beef, and smoked salmon. Results showed that an increase in incubation temperature from 4 to 8 degrees C leads to a significant decrease in time required to reach a given bacterial population density. The decreases were about 50% on cheese surfaces, 60 to 65% in milk and cream, and 75 to 80% in minced beef and smoked salmon. Consequences on the shelf life of chilled products are discussed on the basis of a simple and general linear relationship between the relative decrease in shelf Life and generation time. This relationship was experimentally highlighted and theoretically demonstrated.
|
|
Source :
|
Journal of food protection, vol.59, n°9
|
