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Quantifying the combined effect of salt and temperature on the growth of <i>Listeria</i> strains isolated from salmon and salmon processing environments. <i>Procedia Food Science 1</i>: 1001-1006. <a href=\"https://dx.doi.org/10.1016/j.profoo.2011.09.150\" target=\"_blank\">https://dx.doi.org/10.1016/j.profoo.2011.09.150</a>","BEntID":288133,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":null,"RefStringPartII":". <i>Procedia Food Science 1</i>: 1001-1006. <a href=\"https://dx.doi.org/10.1016/j.profoo.2011.09.150\" target=\"_blank\">https://dx.doi.org/10.1016/j.profoo.2011.09.150</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":1,"BrackishFlag":1,"TerrestrialFlag":0,"Authorstring":"Skåra, T.; Cappuyns, A.M.; Van Derlinden, E.; Rosnes, J.T.; Valdramidis, V.P.; Van Impe, J.F.M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Skåra, T. <i>et al.</i>","Englishabstract":"The effects of temperature and salt concentration on the growth of relevant strains of <i>L. monocytogenes</i> and <i>Listeria innocua</i>, were quantified based on growth in a liquid broth medium, monitored by measuring turbidity. Absorbance curves were used to estimate maximum growth rate and lag time. The growth rates increase with increasing temperatures. The levels were quite similar for both species, although <i>L. monocytogenes</i> showed higher growth rate than <i>L. innocua</i> at 4 °C. 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