Listeria monocytogenes Preservative Resistance
Section
By Iris Pardue
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Introduction
Listeria monocytogenes is a resilient food pathogen capable of surviving and growing at low temperatures. As a result, it is responsible for infections in deli meats, cheeses, and other dairy products. Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.
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Authored for BIOL 238 Microbiology, taught by Joan Slonczewski,at Kenyon College,2024
