ABSTRACT
The growth and inactivation kinetics of L. monocytogenes were evaluated at pH 4.0, 4.6, and 5.2 during storage at 5.0 degrees C, 7.2 degrees C, and 21.1 degrees C (41 degrees F, 45 degrees F, and 70 degrees F). Using commercially produced pasteurized chicken salad, the authors adjusted the pH levels with acetic acid or sodium acetate. Samples of 25 g each of the pH-modified salad were inoculated to approximately 1 x 10(6) cells per gram with a three-strain mixture of L. monocytogenes and stored for up to 119 days. Samples were enumerated for L. monocytogenes according to the Food and Drug Administration-modified most-probable-number (MPN) procedure, and log MPN was plotted against time. Inactivation was seen at all pH levels and at all temperatures. At 21.1 degrees C, a 6-log reduction was seen after 14 days at pH 4.0, after 52 days at pH 4.6, and after 38 days at pH 5.2. Inactivation at 21.1 degrees C began within hours or days at pH 4.0, and after a lag phase of 10 to 12 days at pH 4.6 and 5.2. Inactivation was slower in cold-storage temperatures. At 7.2 degrees C, a microbial reduction of 1.1 log (pH 5.2) and > 3 log (pH 4.0 and 4.6) was observed at 119 days. At 5 degrees C, a 7.5-log reduction was observed at 24 days at pH 4.0. At pH levels of 4.6 and 5.2, however, only a 4-log reduction was found at 119 days. The data generated in this study may be used to develop predictive models that could specifically address the interactions of pH and storage temperature on the viability of L. monocytogenes in prepared salads.
