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This study was undertaken to model and predict growth of Salmonella and the dominating natural microbiota, and their interaction in ground pork. Growth of Salmonella in sterile ground pork at constant temperatures between 4 °C and 38 °C was quantified and used for developing predictive models for lag time, max. specific growth rate and max. population density. Data from literature were used to develop...
The effect of heat shock on the thermotolerance ofListeria monocytogenes13-249 was compared as a function of growth phase (log and late stationary phase), pH (5.4, 5.8, 6.2) and heating medium (broth vs minced beef). Lactic acid was added to tryptic phosphate broth (TPB+) to simulate the level found in beef. Furthermore, the specific effect of lactic acid was investigated, comparing results obtained...
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