How does acid level (pH), starter cultures, aging storage temperature affect Listeria? Provide specific parameters and data for each on its effectiveness against reducing Listeria in the final product. Attached instructions.
Why the topic?
Although listeriosis remains a food-borne disease, it has been classified as “food-associated,” “infection-associated,” or “intermediate” based on the percentage of isolates found in food, clinical cases, or both. Since we don’t yet fully understand the parameters that determine which strains can be isolated and detected from certain matrices, we can’t be sure how reliable this categorization is. Because of the increase in cases, it was decided to investigate the parameters affecting listeriosis, such as pH, starting cultures, and aging storage temperature.