Effect of temperature and pH on survival of Listeria monocytogenes in coleslaw.
The survival and growth of Listeria monocytogenes in fresh coleslaw, pH 3.9, and in coleslaw adjusted to pH 4.0, 5.0, 6.0 or 7.0 before inoculation was studied at three temperatures (4, 15 and 25 degrees C). L. monocytogenes was not detectable after 5 days incubation in fresh coleslaw nor in coleslaw adjusted to pH 4.0. Coleslaw at pH 5.0 was also inhibitory to L. monocytogenes at all three temperatures studied. A decline in viable numbers of L. monocytogenes in coleslaw at pH 6.0 occurred at 4 degrees C and at 15 degrees C, whereas at 25 degrees C the viable count of L. monocytogenes increased initially and remained high after incubation for 25 days. L. monocytogenes grew rapidly in coleslaw at pH 7.0 at all three temperatures studied, followed by an equally rapid decline in viable count.
George
A E
AE
Department of Biological and Biomedical Sciences, University of Ulster, Coleraine, Northern Ireland, U.K.
Levett
P N
PN
D000490:Allium; D001937:Brassica; D015169:Colony Count, Microbial; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D013696:Temperature; D014675:Vegetables