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The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms
J Dufrenne1, E Delfgou, W Ritmeester
1National Institute of Public Health and the Environment, Bilthoven, Netherlands.
International Journal of Food Microbiology
|January 1, 1997
Abstract:
In current models for predicting microbial growth, the lag phase duration is expressed as a function of the growth rate of the micro-organism. We observed that in addition to the growth rate (as influenced by incubation temperature and NaCl contents), the pre-incubation temperature influences the lag phase duration of foodborne pathogenic micro-organisms.