Differential growth of Listeria monocytogenes at 4 and 8°C : Consequences for the shelf life of chilled products

Growth rates and lag times of Listeria monocytogenes at 4 and 8°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°C leads to a significant decrease in time required to reach a given bacte...

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Bibliographic Details
Published in:Journal of food protection 1996-09, Vol.59 (9), p.944-949
Main Authors: ROSSO, L, BAJARD, S, FLANDROIS, J. P, LAHELLEC, C, FOURNAUD, J, VEIT, P
Format: Article
Language:English
Subjects:
Bacteriology
Biodiversity
Biological and medical sciences
Ecology, environment
Ecosystems
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Life Sciences
Microbiology and Parasitology
Populations and Evolution
Quantitative Methods
Systematics, Phylogenetics and taxonomy
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Summary:Growth rates and lag times of Listeria monocytogenes at 4 and 8°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°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.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-59.9.944