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 />
• salt (a w range 0.92 - 0.999 = up to 12-13% NaCl)<br />
• pH range (4.3 - > 7 (to 9.5)); less <strong>in</strong> the presence <strong>of</strong> organic acids<br />
• lactic acid (up to ~4mM, undissociated)<br />
• acetic acid (up to ~5mM, undissociated)<br />
• nitrite (up to 350 ppm)<br />
• phenol (32 ppm)<br />
<strong>Listeria</strong> Summit, Sydney, 2010
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