Scholarlink

<p>This study was undertaken to investigate the growth behaviour of pathogens in the soy based meat analogue product. The challenge study was conducted according to National advisory committee on microbiological criteria for foods (NACMCF) guidelines. The experiment was conducted at two temperatures 4&#xa0;°C (Refrigerated) and 10&#xa0;°C (Abuse) for 18&#xa0;days storage period. The results shows that the <i>Listeria</i> grown to more than 1 log count/g above the initial inoculum level from 3rd day onwards at both 4&#xa0;°C and at 10&#xa0;°C throughout the intended shelf life of the product. The <i>E. coli</i> decreases in growth than the initial inoculum level throughout the storage period at 4&#xa0;°C. Whereas at 10&#xa0;°C, the growth of <i>E. coli</i> increased to more than 1 log count/g than the initial inoculum level at 9th day, followed by decrease in growth and again increased to 1 log count/g at 18th day storage period. The Lactic acid bacteria, total mesophilic bacteria count increased in <i>Listeria</i> inoculated, <i>E. coli</i> inoculated and control group of samples throughout the storage period. The result of the study indicates that the product supports growth of pathogens and if contaminated, it poses the significant safety risk of to the consumers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Assessment of growth characteristics of Listeria monocytogenes and E. coli O157:H7 in the soy based meat analogue

  • 期刊论文

  • 发表日期：

    2026年2月11日

查看全文
  • S. Varalakshmi

摘要

This study was undertaken to investigate the growth behaviour of pathogens in the soy based meat analogue product. The challenge study was conducted according to National advisory committee on microbiological criteria for foods (NACMCF) guidelines. The experiment was conducted at two temperatures 4 °C (Refrigerated) and 10 °C (Abuse) for 18 days storage period. The results shows that the Listeria grown to more than 1 log count/g above the initial inoculum level from 3rd day onwards at both 4 °C and at 10 °C throughout the intended shelf life of the product. The E. coli decreases in growth than the initial inoculum level throughout the storage period at 4 °C. Whereas at 10 °C, the growth of E. coli increased to more than 1 log count/g than the initial inoculum level at 9th day, followed by decrease in growth and again increased to 1 log count/g at 18th day storage period. The Lactic acid bacteria, total mesophilic bacteria count increased in Listeria inoculated, E. coli inoculated and control group of samples throughout the storage period. The result of the study indicates that the product supports growth of pathogens and if contaminated, it poses the significant safety risk of to the consumers.