Survival of Listeria in processed meat and poultry products
Survival of Listeria in processed meat and poultry products
Survival of Listeria in processed meat and poultry products
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growth limits<br />
• aerobic, facultatively anaerobic<br />
• temperature growth range -2 to 45°C<br />
• readily killed by heat (not unusually heat tolerant)<br />
• salt tolerant<br />
• up to 600MPa hydrostatic pressure<br />
<strong>Listeria</strong> Summit, Sydney, 2010