Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines.

@article{Boyer2009SurvivalOL,
  title={Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines.},
  author={Renee R Boyer and Kristen E Matak and Susan S. Sumner and Beverly Meadows and Robert C. Williams and Joseph D Eifert and W Birbari},
  journal={Journal of food science},
  year={2009},
  volume={74 5},
  pages={M219-23}
}
Listeria monocytogenes is the pathogen of concern in ready-to-eat (RTE) meat products. Salt brines are used to chill processed meats. L. monocytogenes and lactic acid bacteria (LAB) can grow under saline conditions, and may compete with each other for nutrients. The objective of this study was to determine the effect of lactic acid bacteria (Enterococcus faecalis, Carnobacterium gallinarum, and Lactobacillus plantarum) on the survival of L. monocytogenes and Listeria innocua in brines stored… CONTINUE READING

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