Survival of Listeria monocytogenes in yogurt during storage at 4°C |
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Authors: | S Massa LD Trovatelli F Canganella |
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Institution: | Dipartimento di Agrobiologia e Agrochimica, Facoltàdi Agraria, Universitàdegli Studi della Tuscia, Viterbo, Italy |
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Abstract: | Cows' milk was inoculated with ca 103and 107cfu/ml Listeria monocytogenes. After fermentation at 42°C for 0–5 h, the yogurt was stored at 4°C. Low and high inocula survived for 48 h and 7 d, respectively; L. monocytogenes cells were not detectable by direct plating or cold-enrichment after 5 and 15 d, respectively. In low inoculum samples, initial pH at the time of refrigeration was 4·9; the final pH at the time of last sampling was 4·2. In the samples with high inoculum the pH decreased from 5·0 to 4·2. |
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