The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms.
In current models for predicting microbial growth, the lag phase duration is expressed as a function of the growth rate of the micro-organism. We observed that in addition to the growth rate (as influenced by incubation temperature and NaCl contents), the pre-incubation temperature influences the lag phase duration of foodborne pathogenic micro-organisms.
Dufrenne
J
J
National Institute of Public Health and the Environment, Bilthoven, Netherlands.
Delfgou
E
E
Ritmeester
W
W
Notermans
S
S
D001419:Bacteria / Q000254:growth & development*; D005516:Food Microbiology; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
D012965:Sodium Chloride