Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice.

@article{Conner1986EffectOT,
  title={Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice.},
  author={D E Conner and Robert E. Brackett and Larry R. Beuchat},
  journal={Applied and environmental microbiology},
  year={1986},
  volume={52 1},
  pages={59-63}
}
Human illness and death have resulted from the consumption of milk, cheese, and cole slaw contaminated with Listeria monocytogenes. Since the effects of temperature, NaCl, and pH on the growth of the organism in cabbage were unknown, a series of experiments was designed to investigate these factors. Two strains (LCDC 81-861 and Scott A, both serotype 4b) were examined. At 30 degrees C, the viable population of the LCDC 81-861 strain increased in sterile unclarified cabbage juice (CJ) containing… CONTINUE READING