Predictive modelling of growth of Listeria monocytogenes The effects on growth of NaCl, pH, storage temperature and NaNO2

Abstract The effect of NaCl concentration (5.0–115.0 g/l), pH value (4.0–7.2), temperature (1–35 °C) and NaNO 2 concentration (0–200 mg/l) on the growth responses of Listeria monocytogenes in laboratory medium was investigated. The growth curves generated within this matrix of conditions were fitted using the function of Baranyi and Roberts (1994) and the growth responses modelled using a quadratic polynomial to produce response surfaces. Growth curves could then be regenerated for any set of conditions within the experimental matrix and values predicted for the growth rate, doubling time, lag time and time to 1000-fold increase. The model was validated using data from published literature and was found to give realistic predictions for doubling times in foods, including meat and meat products, milk, dairy products and vegetables. Predictions from this model (Baranyi and Roberts, 1994) compared favourably with those from the models of Buchanan and Phillips (1990), Murphy et al. (1996) and the Food MicroModel.