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A comparison was made of two approaches to microbiological challenge testing. Sliced cooked ham was challenge tested with Listeria monocytogenes using the protocol detailed in the Technical Guidance Document on shelf life studies for L. monocytogenes in ready-to-eat foods produced by Agence Française de Securité Sanitare des Aliments (AFSSA now known as ANSES) which required testing of three batches...
Spoilage of low pH products by a wide range of sporeformers is often observed. Work was done to isolate these organisms and establish the minimum pH allowing growth. At low pH values (below 4.3), a haziness or slight turbidity was noted in the broths which did not correspond to an increase in cell numbers determined by plate count. Microscopic investigations revealed the presence of elongated cells...
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