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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Role <strong>of</strong> Lactic Acid Bacteria<br />
• can be an additional hurdle<br />
• “Jameson” effect<br />
10.0<br />
9.0<br />
8.0<br />
7.0<br />
6.0<br />
5.0<br />
4.0<br />
3.0<br />
2.0<br />
1.0<br />
0.0<br />
0 10 20 30 40 50 60 70 80 90 100 110<br />
lactic acid bacteria<br />
total count<br />
L. monocytogenes<br />
Time (days) <strong>Listeria</strong> Summit, Sydney, 2010