|Hwang, Cheng An
Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: 11/8/2004
Publication Date: 12/11/2004
Citation: Hwang, C. 2004. Modeling the growth of Listeria monocytogenes in deli salads. United States Japan Natural Resources Protein Panel. p.309-310.
Technical Abstract: Little is known about the behavior of Listeria monocytogenes in deli salads, which have been identified to have a relatively high incidence of contamination by this microorganism. This study examined and modeled the behaviors of L. monocytogenes in seafood salad, ham salad or potato salad as affected by the mayonnaise pH (3.7-4.7) and storage temperatures (4°C, 8°C, and 12°C). At each storage temperature, L. monocytogenes was able to grow in the seafood salad and ham salad; however, it was unable to grow in potato salad. In seafood salad and ham salad, the growth rates of L. monocytogenes increased as storage temperature increased. The inactivation of L. monocytogenes in potato salad increased as storage temperature increased. Secondary models that describe lag phase duration and growth rate of L.monocytogenes in seafood salad, ham salad, and potato salad as a function of mayonnaise pH and storage temperature were produced.