Publication details

Účinek vybraných konzervantů na růst Listeria monocytogenes v lahůdkářských výrobcích

Title in English Effect of selected preservatives on growth of Listeria monocytogenes in ready-to-eat foods


Year of publication 2019
Type Article in Periodical
Magazine / Source Veterinářství
Keywords bacterial growth; Listeria monocytogenes; growth model
Description This study evaluated the effect of sodium benzoate mixed with potassium sorbate (E 211 and E 202) and a commercially available preservative Defence JB on survival and growth of L. monocytogenes in nine types of ready-to-eat foods. In most tested foods, L. monocytogenes was unable to proliferate and its counts at the end of storage were significantly lower than those at the baseline after artificial inoculation irrespective of whether or not preservatives were added. The only exceptions were pasta salad and hardboiled eggs in mayonnaise where L. monocytogenes proliferated, again irrespective of added preservatives. Our results suggest that synergistic effects of intrinsic factors such as pH and aw with low storage temperatures plays a greater role in controlling L. monocytogenes growth than tested preservatives.
Related projects:

You are running an old browser version. We recommend updating your browser to its latest version.

More info