Water activity (aw) and pH as risk showing of Listeria monocytogenes in sliced meat products | Ūdens aktivitāte (aw) un pH kā Listeria monocytogenes riska rādītāji šķēlēs sagrieztiem gaļas produktiem
2010
Silins, I., Food and Veterinary Service, Jelgava (Latvia). Dienvidzemgale Branch | Liepins, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine
The widespread non-spore forming gram-positive bacteria Listeria monocytogenes (LM) is a food pathogen bacteria and the causative agent of listeriosis. Outbreaks of listeriosis have been associated with milk, cheese, vegetables and meat products. The aim of study was to determine water activity (aw) and pH values in meat products – sausages, smoked meat and cold smoked sausages, as a risk factor of L. monocytogenes growing or survival. Completely were examined 110 samples, acquired in Latvia shops. aw and pH was measured instrumentally at the Food and Environmental Hygiene institute (Faculty of Veterinary medicine) of the Latvia University of Agriculture. Except cold smoked sausages, all meat products had aw is greater than 0.92 and 5.75 is less than pH is less than 6.20 values, supporting the eventual risk of L. monocytogenes growing.
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