Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes
互联网
530
One of the major problems in the food industry, particulary in dairy products, is the occasional presence of the pathogen Listeria monocytogenes , which has been associated with food-borne disease outbreaks (1 ). The association of listeriosis with the consumption of processed foods has prompted a number of studies to determine the impact of food processing and preservation procedures on the survival of L. monocytogenes . The preservation methods include the addition of antimicrobial products (weak acids [2 ], bacteriocin, etc.), the decrease in water activity, or high-temperature short time pateurization (73.9�C for 16.4 s) (3 ).