Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.

@article{Tiganitas2009StudyOT,
  title={Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.},
  author={Alexandros Tiganitas and Nikoleta Zeaki and Antonia S Gounadaki and Eleftherios H. Drosinos and Panagiotis N. Skandamis},
  journal={International journal of food microbiology},
  year={2009},
  volume={134 1-2},
  pages={104-12}
}
During food processing, microorganisms are commonly exposed to multiple sublethal or lethal stresses (commonly a(w), pH) sequentially or simultaneously. The objectives of the present study were: (i) to comparatively evaluate the survival of Listeria monocytogenes and Salmonella Typhimurium in lethal acid (pH 4.0 and 4.5 with lactic acid) or osmotic conditions (15 and 20% NaCl), applied singly, sequentially (pH then NaCl or NaCl then pH), or simultaneously at 5 and 10 degrees C; and, (ii) to… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 14 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 54 references

The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria

  • L. A. Mellfont, T. A. McMeekin, T. Ross
  • International Journal of Food Microbiology
  • 2003
Highly Influential
8 Excerpts

Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage

  • H. Nissen, A. Holck
  • Food Microbiology
  • 1998
Highly Influential
4 Excerpts

Similar Papers

Loading similar papers…