2010
DOI: 10.1016/j.foodcont.2010.09.001
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Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora

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Cited by 14 publications
(11 citation statements)
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“…In another study, Listeria monocytogenes was inoculated into tofu products containing background microflora, whose survival and growth conditions were evaluated. The results confirmed that L. monocytogenes strains occupied the dominant population after incubation, thus posing a potential food risk to health (Liu et al 2010). The results of above research varied in the types of soybean curd and hygiene condition of the environment.…”
Section: Discussionsupporting
confidence: 61%
See 1 more Smart Citation
“…In another study, Listeria monocytogenes was inoculated into tofu products containing background microflora, whose survival and growth conditions were evaluated. The results confirmed that L. monocytogenes strains occupied the dominant population after incubation, thus posing a potential food risk to health (Liu et al 2010). The results of above research varied in the types of soybean curd and hygiene condition of the environment.…”
Section: Discussionsupporting
confidence: 61%
“…The soybean curd is then cut, packaged and transferred by cold chains for sale (Liu et al 2013). It is estimated that 47% of the soy materials remained in okara (Liu 1997), which is usually processed into fodder or directly discarded due to its coarse particle size and adverse effect on sensory, rheological and textural properties of soy products (Aravind et al 2012). But okara is actually a crucial source of dietary fiber (Li et al 2012).…”
Section: Introductionmentioning
confidence: 99%
“…Tofu is a protein‐rich food product prepared by curdling soymilk with a coagulant (Liu et al. 2010; Van Campenhout et al.…”
Section: Introductionmentioning
confidence: 99%
“…Tofu is a protein-rich food product prepared by curdling soymilk with a coagulant (Liu et al 2010;Van Campenhout et al 2012). It is generally known that tofu is susceptible to microbial spoilage because of its high nutrient and moisture content (>75%) and its relatively neutral pH (5AE8-6AE2) (Champagne et al 1991;Kim et al 2003).…”
Section: Introductionmentioning
confidence: 99%
“…A significant increase in viable cell counts of 2 log cycles was noticed by day 7 of storage, and viable counts were close to 8 log cycles by day 15. A previous study [17] reported that L. monocytogenes was able to grow in the three types of refrigerated tofu products tested (plain tofu, flavored tofu, and soft pudding tofu). After storage treatment for 24 days at 4-7 ºC, L. monocytogenes reached 7.1-7.9 log CFU/g in the samples [17].…”
Section: Resultsmentioning
confidence: 93%