Survival, growth, and thermal resistance of Listeria monocytogenes in products containing peanut and chocolate

Outbreaks of listeriosis associated with the consumption of ready-to-eat foods have raised interest in determining growth, survival, and inactivation characteristics of Listeria monocytogenes in a wide range of products. A study was undertaken to determine the thermal tolerance of L. monocytogenes i...

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Veröffentlicht in:	Journal of food protection 2004-10, Vol.67 (10), p.2205-2211
Hauptverfasser:	Kenney, S.J, Beuchat, L.R
Format:	Artikel
Sprache:	eng
Schlagworte:	Arachis - microbiology bacterial contamination beverages Biological and medical sciences Cacao - microbiology chocolate milk Colony Count, Microbial Confectionery products and chocolate industries, honey Consumer Product Safety Disease Outbreaks - prevention & control food contamination Food Contamination - analysis Food Handling - methods Food industries Food Microbiology food pathogens food storage Fundamental and applied biological sciences. Psychology heat inactivation heat stress heat tolerance lipid content Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - physiology low fat milk microbial growth pasteurization pathogen survival peanut butter peanut products ready-to-eat foods spreads storage time viability Water - metabolism water activity whole milk
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