VIABILITY OF LISTERIA IN POTATOES

Abstract

In this article, studies were conducted on the viability of listeria in potato samples. Listeria multiplied in sterilized potato juice with a pH of 6,10-6,18 at all temperature conditions. The initial concentration of listeria in sterilized samples increased significantly and reached 1,4-110,0 thousand CFU/ml at 4⁰C, at 18⁰C to 5,0-3606,6 thousand CFU/ml, at 37⁰C to 12333,3-73600 thousand CFU/ml. The results of studies in non-sterile samples showed that the pH at a temperature of 4⁰C remained at the level of 6,2-6,61. The initial concentration at the same temperature regime increased and for 1 day amounted to 2,4-3,0 thousand CFU/g and on the 9th day of the studies, the concentration of listeria reached 17,9-18,6 thousand CFU/g. In potato samples at 18⁰C, the initial concentration of listeria increased 40,0-43,0 thousand CFU/g and on day 5 increased slightly and amounted to 133,7-142,3 thousand CFU/g. In similar samples in the thermostat at 37⁰C, the initial concentration of listeria a day later was 39,3-42,3 thousand CFU/g, and on 7-9 days the concentration of listeria decreased to 0,01 thousand CFU/g.

Thus, the research results help to expand the understanding of the causative agent of listeriosis, its adaptation in various plant substrates.