Measurement of growth and survival model parameters of listeria monocytogenes during ripening of camembert cheese

S. Radhakrishnan, V. M. Puri, S. J. Knabel, R. C. Anantheswaran

Research output: Contribution to conferencePaper

Abstract

Listeria monocytogenes can grow and survive during the manufacture of Camemebrt cheese. Growth response of L. monocytogenes at different pH levels and in Camembert cheese were studied. Modified Gompertz equation and Baranyi et al. model were used to predict the survival and growth of the pathogen in Camembert cheese during ripening. Baranyi et al. model gave a better prediction under dynamic conditions compared to modified Gompertz equations.

Original languageEnglish (US)
Pages871-889
Number of pages19
StatePublished - Dec 1 2000
Event2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century - Milwaukee, WI., United States
Duration: Jul 9 2000Jul 12 2000

Other

Other2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century
CountryUnited States
CityMilwaukee, WI.
Period7/9/007/12/00

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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    Radhakrishnan, S., Puri, V. M., Knabel, S. J., & Anantheswaran, R. C. (2000). Measurement of growth and survival model parameters of listeria monocytogenes during ripening of camembert cheese. 871-889. Paper presented at 2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century, Milwaukee, WI., United States.