A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface

摘要: Abstract The growth/no growth response of a mixture five strains Listeria monocytogenes in tryptic soy broth and on agar was monitored combination treatments temperature (4–30°C), pH (4.24–6.58) aw (0.900–0.993) for 30 days. A significant difference between the limits pathogen observed. At 25°C minimum values that permitted were 4.45 5.10, respectively, while respective 0.900 0.945. Although increased as decreased both systems, relatively constant observed at all temperatures tested. data modelled using logistic polynomial regression. concordance indexes 99.8% model 99.9% model, indicating good fit to cases. present study points out importance substrate structure type microbial effect food preservation parameters, provides quantitative functional form (models) may be valuable efforts improve safety liquid well solid foods by means more accurate predictive models.