The effect of pH and temperature on initiation of growth of Listeria monocytogenes
Open Access
- 1 June 1988
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 6 (6), 153-156
- https://doi.org/10.1111/j.1472-765x.1988.tb01237.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The influence of pH and temperature on initiation of growth of Salmonella spp.Letters in Applied Microbiology, 1987
- Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during Incubation at 4, 8, 13, 21 and 35°CJournal of Food Protection, 1987
- Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert CheeseJournal of Food Protection, 1987
- Psychrotrophic Growth and Thermal Inactivation of Listeria monocytogenes as a Function of Milk CompositionJournal of Food Protection, 1986
- Survival of Listeria monocytogenes During Manufacture and Storage of Cottage CheeseJournal of Food Protection, 1985
- Pasteurized Milk as a Vehicle of Infection in an Outbreak of ListeriosisNew England Journal of Medicine, 1985
- Psychrotrophic properties of Listeria monocytogenesCanadian Journal of Microbiology, 1972
- Listeria monocytogenes and listeric infectionsMicrobiology and Molecular Biology Reviews, 1966