EXPERT – FOOD MICROBIOLOGY & LISTERIA MONOCYTOGENES
Factors that may
have impact on
the growing
of Listeria monocytogenes
Sanco. Guidance document on Listeria monocytogenes shelf-life studies for ready-to-eat foods (2008).
|
|
Growing |
Growing |
Growing |
No growing |
|
|
Lower limit |
Optimal |
Higher limit |
|
|
Temperature (°C) |
1,5 / +3 |
30 / 37 |
45 |
-18 |
|
pH |
4,2 / 4,3 |
7,0 |
9,4 / 9,5 |
3,3 / 4,2 |
|
Water activity |
0,90 / 0,93 |
0,99 |
>0,99 |
<0,90 |
|
% Salt concentration |
<0,5 |
0,7 |
12 / 16 |
> 20 |
|
Atmosphere |
Facultative aerobic: it can grow in presence or absence of O2 |
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|
Heating treatment during food production |
Different combinations time / temperature to obtain D-6 |
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