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....
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1986
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| Konular: | |
| Online Erişim: | 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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