The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

In conclusion, the inactivation rate (i.e., kmax) of L. monocytogenes was affected by a complex relation between food matrix fat content, thermal conductivity, rheological properties, and inactivation temperature. Due to the small scale of the model systems, differences in kmax did not directly affect the final log reductions in a similar fashion.

Source: Frontiers in Microbiology - January 21, 2020 Category: Microbiology Source Type: research