Survival of Listeria in processed meat and poultry products

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growth limits • salt (a w range 0.92 - 0.999 = up to 12-13% NaCl) • pH range (4.3 - > 7 (to 9.5)); less in the presence of organic acids • lactic acid (up to ~4mM, undissociated) • acetic acid (up to ~5mM, undissociated) • nitrite (up to 350 ppm) • phenol (32 ppm) Listeria Summit, Sydney, 2010
The Hurdle Effect • combined factors reduce growth limits for any one factor Listeria Summit, Sydney, 2010
Page 1 and 2: Listeria monocytogenes: behaviour i
Page 4 and 5: epidemiology
Page 6 and 7: elative susceptibility Susceptibili
Page 8 and 9: “infectious dose”
Page 10 and 11: dose-response (modelled) • FAO/WH
Page 12 and 13: Dose response of L. monocytogenes-i
Page 14 and 15: the problem of listeriosis • very
Page 16 and 17: excitement about internalins • in
Page 18 and 19: eco-physiology
Page 20 and 21: growth limits • aerobic, facultat
Page 24 and 25: The Hurdle Effect Listeria Summit,
Page 26 and 27: Lactates and Diacetates • much re
Page 28 and 29: 10 9 8 lactic acid bacteria 7 6 5 4
Page 30 and 31: predicting growth rates and formula
Page 34 and 35: summary • despite variability bet
Page 36 and 37: acknowledgements • Ian Jenson, Me

Survival of Listeria in processed meat and poultry products

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