Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice.
Human illness and death have resulted from the consumption of milk, cheese, and cole slaw contaminated with Listeria monocytogenes. Since the effects of temperature, NaCl, and pH on the growth of the organism in cabbage were unknown, a series of experiments was designed to investigate these factors....
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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1986
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203392/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3089158/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.52.1.59-63.1986 |
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