The influence of pH and temperature on initiation of growth of Salmonella spp. |
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| Authors: | MARIA ADÉ LIA S. S. FERREIRA ,BARBARA M. LUND &dagger |
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| Affiliation: | Agricultural and Food Research Council, Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA, UK |
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| Abstract: | The ability of 13 strains of Salmonella , representing 12 serotypes, to grow in a tryptone-yeast extract-glucose medium, acidified with HC1 to pH values between 3.80 and 5.60 at intervals of 0.20 units, has been investigated. During incubation at 30°C, growth occurred at minimum pH values of 3.8–4.0 in 1–3 d. At 20°C, growth occurred at minimum pH values of 3.8–4.2 in 3–5 d. In tests incubated at 10°C, growth occurred at minimum pH values of 4.4–4.8 in between 10 and 19 d. |
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