A model describing the effect of temperature history on lag time for Listeria monocytogenes

被引：44

作者：

Augustin, JC

Rosso, L

Carlier, V

机构：

[1] Ecole Natl Vet, Serv Hyg & Ind Denrees Alimentaires Origine Anim, F-94704 Maisons Alfort, France

[2] ZI Teinchurier, Grp Danone, Pole Competence Secur Aliments, F-19100 Brive La Gaillarde, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 57卷 / 03期

关键词：

lag time; Listeria monocytogenes; temperature history; starvation;

D O I：

10.1016/S0168-1605(00)00260-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model was built to describe the influence of the temperature and the duration of pre-incubation on the lag time for regrowth of Listeria monocytogenes at low temperature. This model is consistent with the usual procedure used to calculate lag times of cultures growing under fluctuating temperatures. It also describes the effect of prolonged starvation conditions on the regrowth lag time and takes into account the influence of the physiological state of inocula in predictive models. (C) 2000 Elsevier Science B.V. All rights reserved.

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收藏

页码：169 / 181

页数：13

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