Cold Shock Induction of Thermal Sensitivity in Listeria monocytogenes

Cold shock at 0 to 15°C for 1 to 3 h increased the thermal sensitivity of Listeria monocytogenes. In a model broth system, thermal death time at 60°C was reduced by up to 45% after L. monocytogenes Scott A was cold shocked for 3 h. The duration of the cold shock affected thermal tolerance more than...

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Bibliographic Details

Published in:	Appl Environ Microbiol
Main Authors:	Miller, Arthur J., Bayles, Darrell O., Eblen, B. Shawn
Format:	Artigo
Language:	Inglês
Published:	American Society for Microbiology (ASM) 2000
Subjects:	Food Microbiology
Online Access:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92306/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11010880/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.10.4345-4350.2000
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