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Occurrence, typing and inactivation kinetics of Listeria monocytogenes isolated from commercial frozen desserts
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DOI：10.1016/j.ijfoodmicro.2026.111912.png)
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Abstract
En 中文
• L. monocytogenes (LM) prevalence was 3%, detected only in dairy products. • Thermal resistance varied among the fourteen serotype 1/2b isolates. • All isolates grew at 4 °C after 15 days, confirming psychrotrophy. • First-order kinetics best described LM thermal inactivation in ice cream mixes. • Matrix pH significantly affected LM heat resistance during pasteurization.
Keywords:
Thermal inactivation
D-value
Food safety
Serotyping
PFGE
Psychrotrophic bacteria
Ice cream
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