FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
September 2003

Quantitative Assessment of Relative Risk to Public Health
from Foodborne Listeria monocytogenes
Among Selected Categories of Ready-to-Eat Foods

Appendix 8: Growth of Listeria monocytogenesin Foods

(Also available in PDF)

Table 1:

Growth Rate of *Listeria monocytogenes*in Food Categories
Considered for this Risk Assessment Growth Product - SEAFOOD
Food Category Reference		Food	Literature Values		EGR^cat 5 °C
Food Category Reference		Food	Temperature	Growth Rate ^a,b	(log₁₀cfu/day)
Smoked Seafood	Duffes et al., 1999	cold-smoked salmon	4 °C	2.1 logs in 28 days	0.107
			8 °C	5.4 logs in 21 days	0.116
			4 °C	2.0 logs in 21 days	0.136
			8 °C	4.6 logs in 14 days	0.149
	Jemmi and Keusch, 1992	hot-smoked trout	4 °C	0.5 logs in 20 days	0.035
	Jemmi and Keusch, 1992	hot-smoked trout	8 to 10 °C	6.5 logs in 20 days	0.120
	Hudson and Mott, 1993b	cold-smoked salmon	5 °C	4 logs in 650 hours	0.148
	Hudson and Mott, 1993b	cold-smoked salmon	10 °C	4 to 4.5 logs in 125 hours	0.249
	Szabo and Cahill, 1999	smoked salmon	4 °C	3.9 logs in 28 days	0.198
	Szabo and Cahill, 1999	smoked salmon	10 °C	2.7 to 4.3 logs in 9 days	0.119
	Dillon and Patel, 1993	cold-smoked cod	4 °C	2.8 logs in 21 days	0.190
	Guyer and Jemmi, 1991	smoked salmon (26 to 30 °C)	4 °C	1.0 to 1.5 logs in 10 days	0.177
	Guyer and Jemmi, 1991	smoked salmon (26 to 30 °C)	10 °C	3 to 3.5 logs in 10 days	0.099
	Pelroy et al., 1994b	cold-smoked salmon	5 °C	2.5 to 5 logs in 40 days	0.092
			5 °C	2 logs in 40 days	0.050
			10 °C	4.5 to 7 logs in 10 days	0.249
			10 °C	5 logs in 11 days	0.139
	Pelroy et al., 1994a	cold-smoked salmon	5 °C	4 logs in 50 days	0.080
	Pelroy et al., 1994a	cold-smoked salmon	10 °C	4.5 logs in 15 days	0.092
	Peterson et al., 1993	cold-smoked salmon	5 °C	3 logs in 20 days	0.150
			5 °C	2.5 logs in 20 days	0.125
			10 °C	4 logs in 7 days	0.175
			10 °C	3.7 logs in 7 days	0.162
			10 °C	6 logs in 20 days	0.092
	Rosso et al., 1996	smoked salmon	4 °C	1 log in 10 days	0.142
	Rosso et al., 1996	smoked salmon	8 °C	3 logs in 14 days	0.097
	Nilsson et al., 1997	cold-smoked salmon	5 °C	5 logs in 9 days	0.556
Raw Seafood
	Fernandes et al., 1998	fresh trout	4 °C	1 logs in 15 days	0.100
	Fernandes et al., 1998	catfish	4 °C	2 logs in 15 days	0.185
	Lovett et al., 1990	raw shrimp, crab, surimi and whitefish	7 °C	GT in 12 hours	0.342
	Kaysner et al., 1990	raw oysters	4 °C	No growth in 21 days	0.000
	Leung et al., 1992	catfish	4 °C	1-1.5 logs in 12 days	0.133
	Shineman and Harrison, 1994	raw shrimp and fin fish	ice chest	No growth [1 log decrease in 21 days]	--
	Harrison et al., 1991	raw shrimp and fin fish	ice chest	No growth [0.5 log decrease in 14 days]	--
Preserved Fish	No data available			No growth	0.000 used in risk assessment
Cooked Ready-to-Eat Crustaceans	Rawles et al., 1995	pasteurized crab	5 °C	GT in 21.8 hours	0.343
	Farber, 1991b	cooked lobster, shrimp, crab and smoked fish	4 °C	2-3 logs in 7 days	0.508
	Buchanan and Klawitter, 1992	pasteurized crabmeat	5 °C	3 logs in 10 days	0.300
^alogs = Log₁₀cfu/g ^bGT = Generation Time ^cEGR = Exponential Growth Rate

Growth Rate of *Listeria monocytogenes*in Food Categories
Considered for this Risk Assessment Growth Product - PRODUCE
Food Category Reference		Food	Literature Values		EGR^cat 5 °C
Food Category Reference		Food	Temperature	Growth Rate ^a,b	(log₁₀cfu/day)
Vegetables	Steinbrugge et al., 1988	lettuce, whole, ready to serve	5 °C	0.00 to 0.3 logs in 7 days	0.043
		lettuce, whole, ready to serve	12 °C	0.00 to 2.03 logs in 7 days	0.004
		lettuce, whole, ready to serve, sealed	25 °C	0.00 to 0.31 logs in 7 days	0.002
		lettuce, whole, ready to serve, open	25 °C	0.00 to 0.35 logs in 7 days	0.002
	Beuchat and Brackett, 1990b	lettuce, shredded	5 °C	0.00 to 0.1 logs in 15 days	0.007
		lettuce, shredded	10 °C	1.5-2.0 logs in 3 days	0.204
		lettuce, whole	10 °C	1.0 logs in 15 days	0.067
	Nguyen and Carlin, 1994	lettuce, butterhead	10 °C	1.5 logs in 7 days	0.065
	Nguyen and Carlin, 1994	lettuce, lamb's	10 °C	1.0 logs decrease in 7 days	-0.044
	Francis and O'Beirne, 2001	lettuce	8 °C	1.5 logs in 7 days	0.097
	Carlin et al., 1996	endive, broad leaved	10 °C	1.0 logs in 7 days	0.044
	Nguyen and Carlin, 1994	endive, broad leaved	10 °C	1.5 logs in 7 days	0.065
	Nguyen and Carlin, 1994	endive, curly-leaved	10 °C	0.5 logs in 7 days	0.022
	Beuchat and Brackett, 1991	tomatoes	10 °C	no growth (death in chopped tomatoes)	0.00
	Beuchat and Brackett, 1991	tomatoes	21 °C	Growth	--
	Castillego Rodriguez et al., 2000	Asparagus	4 °C	0.0087 log decrease per hour	-0.09
	Castillego Rodriguez et al., 2000	Asparagus	8 °C	0.038 logs per hour	0.413
	Beuchat and Brackett, 1990a	carrots, whole and shredded	5 °C	no growth up to 7 days	0.00
	Beuchat and Brackett, 1990a	carrots, whole and shredded	15 °C	no growth up to 7 days	0.00
	Beuchat et al., 1986	cabbage, raw, shreds	5 °C	4 logs in 10 days	0.400
	Berrang et al., 1989	Broccoli	4 °C	0.25 to 0.5 logs in 14 to 21 days	0.059
	Berrang et al., 1989	Broccoli	15 °C	3.0 logs in 4 days	0.109
	Berrang et al., 1989	Cauliflower	4 °C	0.25 logs in 14 to 21 days	0.020
	Berrang et al., 1989	Cauliflower	15 °C	3.0 logs in 4 days	0.109
	Francis and O'Beirne, 2001	Rutabaga	8 °C	1.75 logs in 12 days	0.066
	Francis and O'Beirne, 2001	Bean sprout	8 °C	1.75 logs in 8 days	0.099
	Sizmur and Walker, 1988	salads, mixed , prepacked including fruits/nuts	4 °C	0.30 logs in 4 days	0.106
Fruits	Parish and Higgins, 1989	orange, serum (juice)	4 °C	1.0 logs in 35 days (pH 5.0)	0.041
	Conway et al., 2000	Apple slices (fresh cut)	5 °C	0 logs in 6 days	0
	Conway et al., 2000	Apple slices (fresh cut)	10 °C	2 logs in 6 days	0.102 (air)
	Conway et al., 2000	Apple slices (fresh cut)	5 °C	0 logs in 4 days	0
	Conway et al., 2000	Apple slices (fresh cut)	10 °C	2.8 logs in 10 days	0.086 (0.5% O, 15% CO₂)
^aLogs = Log₁₀cfu/g ^bGT = Generation Time ^cEGR = Exponential Growth Rate

Growth Rate of *Listeria monocytogenes*in Food Categories
Considered for this Risk Assessment Growth Product - DAIRY PRODUCTS
Food Category Reference		Food	Literature Values		EGR^cat 5 °C
Food Category Reference		Food	Temperature	Growth Rate ^a,b	(log₁₀cfu/day)
Fresh Soft Cheese	Glass et al., 1995	Queso blanco	4 °C	1.4 logs in 14 days	0.142
	Mendoza-Yepes et al., 1999	Queso fresco	3 °C	0.13 log in 1 day	0.284
	Mendoza-Yepes et al., 1999	Queso fresco	7 °C	0.5 log in 1 day	0.285
	Genigeorgis et al., 1991	Queso fresco, Queso Ranchero Queso Panella	4 °C	-2.0 logs in 30 days	-0.067
				-0.8 logs in 10 days	-0.080
				0.3 logs in 30 days	0.010
				0.3 logs in 18 days	0.017
				2.127 logs in 10 days	0.212
				0.21 logs in 30 days	0.007
				0.44 logs in 36 days	0.012
Soft Unripened Cheese	Genigeorgis et al., 1991	cottage cheese (multiple brands)	8 °C	0.59 logs in 18 days	0.015
				1.87 decrease in 36 days	-0.024
				0.42 logs in 24 days	0.007
				1.13 logs in 8 days	0.064
				1.87 decrease in 8 days	-0.106
			4 °C	0.39 logs in 24 days	0.023
				0.34 logs in 24 days	0.020
				0.41 logs in 16 days	0.036
				0.94 logs in 36 days	0.037
				1.87 logs decrease in 8 days	-0.333
		teleme cheese	8 °C	2.2 logs in 36 days	0.028
		teleme cheese	4 °C	0.42 logs decrease in 36 days	-0.017
		ricotta (3 company brands)	8 °C	2.11 logs in 8 days	0.120
				1.75 logs in 6 days	0.132
				1.88 logs in 8 days	0.106
			4 °C	1.53 logs in 30 days	0.072
				3.58 logs in 36 days	0.141
				1.97 logs in 22 days	0.127
		cream cheese	8 °C	2.0 logs decrease in 30 days	-0.030
			4 °C	2.0 logs decrease in 36 days	-0.079
			4 °C	>2.0 logs decrease in 36 days	-0.056
	Cottin et al., 1990	cream cheese	4 °C	2 logs in 2 days	1.423
	Papageorgiou et al., 1996	ricotta (whey cheese)	5 °C	16.2 - 20.2 hr in GT	0.397
	Papageorgiou et al., 1996	ricotta (whey cheese)	12 °C	5.1 - 5.8 hr in GT	0.292
	Chen and Hotchkiss, 1993	cottage cheese	4 °C	2.0 logs in 40 days	0.071
	Chen and Hotchkiss, 1993	cottage cheese	7 °C	2.4 logs in 10 days	0.137
	Fedio et al., 1994	cottage cheese	5 °C	2 logs in 22 days	0.091
	El-Shenawy and Marth, 1990	cottage cheese	refrigerated	0.5 to 1.5 logs decrease in 1 to 5 weeks	-0.048
	El-Shenawy and Marth, 1990	cottage cheese	6 °C	assume 1 log in 21 days	-0.035
Soft Ripened Cheese	Papageorgiou and Marth, 1989b	Feta	4 °C	survival > 90 days [Scott A 1.28 logs decrease, 3.07 logs in 90 days]	0-0.034
	Stecchini et al., 1995	mozzarella	5 °C	4 logs in 21 days	0.190
	Genigeorgis et al., 1991	Brie	4 °C	0.6 logs in 30 days	0.020
		Brie	4 °C	0.6 logs in 14 days	0.043
		Feta	4 °C	>2.0 logs decrease in 8 day	-0.250
				>2.0 logs decrease in 8 days	-0.250
				>2.0 logs decrease in 8 days	-0.250
	Ryser and Marth, 1987b	Camembert	6 °C ripening	4 logs in 45 days	0.066
	Farber et al., 1987	Camembert	4 °C	2 to 3 longs decrease in 365 days	-0.007
	Back et al., 1993	Camembert	3°C	0.9 logs in 10 days	0.197
			6°C	1.5 logs in 15 days	0.074
			10C	2.4 logs in 15 days	0.049
	Papageorgiou and Marth, 1989a	Blue cheese	5°C	Decreased during storage, 3 logs in 56 days	-0.054
	Sulzer and Busse, 1993	Camembert	14 °C	4.5 logs in 34 days	0.022
		Camembert (surface growth)	7 °C	--	--
		Camembert (surface growth)	4 °C	--	-- [Not used in risk assessment]
	Genigeorgis et al., 1991	Blue	4 °C	>2.0 logs decrease in 36 days	-0.056
	Genigeorgis et al., 1991	Camembert	4 °C	0.64 logs in 36 days	0.018
Semi-Soft Cheese	Ryser and Marth, 1989a	Brick (surface ripened)	10 °C	1 to 7-fold decrease in 20 weeks	-0.043
	Ryser and Marth, 1989a	tilsiter, trappist, havarti, limburger	10 °C	< 1 logs in 20 wk	0.015
	Kovincic et al., 1991	Trappist	10 °C	Initial 1 log during ripening, stable 30 days, 1 log decrease for 90 days	-0.011
	Bachmann and Spahr, 1995	emmenthaler, tilster	--	no survival after 24 hours (initial level was 10⁴cfu/g)	-- [not used in risk assessment]
	Northolt et al., 1988	gouda	--	Survival 6 weeks	0.000
	Genigeorgis et al., 1991	Monterey Jack	4 °C	>2.1 logs decrease in 30 days	-0.070
	Genigeorgis et al., 1991	Monterey Jack	4 °C	> 2.1 logs decrease in 30 days	-0.070
	Genigeorgis et al., 1991	Limburger	4 °C	2.26 logs decrease in 36 days	-0.064
	Genigeorgis et al., 1991	Provolone	4 °C	2.36 logs decrease in 36 days	-0.066
	Genigeorgis et al., 1991	String cheese	4 °C	2.29 logs decrease in 36 days	-0.064
	Genigeorgis et al., 1991	Muenster	4 °C	2.0 logs decrease in 36 days	-0.056
Hard Cheese	Whitley et al., 2000	Stilton cheese	4 °C (2 to 8.3°C reported)	0.7 log in 6 weeks	0.0285
	Yousef and Marth, 1988	colby	4 °C	1.5 logs decrease in 100 days (after 40 days)	-0.053
	Ryser and Marth, 1987a	cheddar	13 °C	2 logs decrease in 75 to 150 days	-0.003
	Buazzi et al., 1992	swiss	7 °C	4 logs decrease in 10 days (complete inactivation 66-80 days ripening at 24 °C)	-0.228
	Yousef and Marth, 1990	parmesan	--	2.0 logs decrease in 40 days	-0.048
	Yousef and Marth, 1990	parmesan	--	2.0 logs decrease in 80 days	-0.025
	Genigeorgis et al., 1991	swiss	4 °C	>2.1 logs decrease in 36 days	-0.058
	Kaufmann, 1990	emmenthaler, gruyere	--	no survival after 24 hours (initial level was 10⁴cfu/g)	-- [not used in risk assessment]
	Genigeorgis et al., 1991	Cheddar, cracker barrel	4 °C	1.17 logs decrease in 34 days	-0.049
		Cheddar, mild	4 °C	>2.1 logs decrease in 30 days	-0.070
		Cheddar, sharp	4 °C	>2.1 logs decrease in 36 days	-0.058
		Colby	4 °C	0.81 logs decrease in 36 days	-0.022
Processed Cheese	Genigeorgis et al., 1991	American process cheese	4 °C	0.18 logs decrease in 36 days	-0.005
		American process cheese with sorbate and citrate	4 °C	1.84 logs decrease in 36 days	-0.051
		Piedmont process cheese	4 °C	1.62 logs decrease in 36 days	-0.045
	Glass et al., 1998	Pasteurized process cheese		0.6 logs decrease during 96 hours	-0.15
	Ryser and Marth, 1989b	Cold pack cheese Non-acid	3°C	0.5 logs decrease in 110 days	-0.004
	Ryser and Marth, 1989b	Acidified or preservatives	3°C	1.0 logs decrease in 60 days	-0.017
Fluid Milk, Pasteurized and Unpasteurized	Northolt et al, 1988	unpasteurized milk	5 °C	GT 3.5 in days	0.085
	Northolt et al, 1988	unpasteurized milk	7 °C	GT 1.0 in days	0.173
	Northolt et al, 1988	pasteurized milk	4 °C	2 logs in 7 days	0.407
	Farber et al., 1990	unpasteurized fluid milk	4 °C	GT in 25.3 hours	0.404
			10 °C	GT in 10.8 hours	0.204
			15 °C	GT in 7.4 hours	0.142
	Rajkowski et al., 1994	uht milk	12 °C	GT in 4.7 hours	0.337
	Rosenow and Marth, 1987	skim, whole, chocolate milk	4 °C	3.3 logs in 18 days	0.261
	Rosenow and Marth, 1987	skim, whole, chocolate milk	8 °C	4 logs in 8 days	0.227
	Rosso et al., 1996	Skim, whole,	4 °C	1.3 days (generation time)	0.33
	Rosso et al., 1996	Chocolate milk	8 °C	0.54 days (generation time)	0.252
Ice Cream & Frozen Dairy Products	Berrang et al., 1988	ice cream	-18 to -25 °C	0 logs in 2 months	0.000
	Dean and Zottola, 1996	soft serve	-18 °C	0 logs in 3 months	0.000
	Palumbo and Williams, 1991	Ice cream	-18 °C	0 logs in 14 weeks	0.000
Cultured Dairy Products	Schaack and Marth, 1988	buttermilk	4 °C	decrease, survives 2.5-13 wk	-0.02
		yogurt	4 °C	decrease, survived 4-12 days	-0.18
				(~1 log decline detectable)
	Choi et al., 1988	yogurt	4 °C	survives 21-24 days, most drop in first 8-12 days (~2 log decline detectable)	-0.12
	Choi et al., 1988	buttermilk	4 °C	survives 18-26 days	-0.12
	Siragusa and Johnson, 1988b	yogurt		high level survived 9 days [2 logs drop in 3-6 days]	-0.40
Miscellaneous Milk Products	Rosenow and Marth, 1987	cream	4 °C	3.3 logs in 18 days	0.261
	Rosenow and Marth, 1987	cream	8 °C	4 logs in 8 days	0.227
	Farrag et al., 1990	sweetened condensed milk	7 °C	decrease 1.2 logs in 42 days	-0.016
	Farrag et al., 1990	evaporated milk	7 °C	4 logs in 14 days	0.163
	Olsen et al., 1988	butter	4 to 6 °C	1.9 logs in 49 days	0.039
	Olsen et al., 1988	butter	13 °C	2.7 logs in 42 days	0.012

Growth Rate of *Listeria monocytogenes*in Food Categories
Considered for this Risk Assessment Growth Product - MEATS
Food Category Reference		Food	Literature Values		EGR^cat 5 °C
Food Category Reference		Food	Temperature	Growth Rate ^a,b	(log₁₀cfu/day)
Frankfurters	Glass and Doyle, 1989	frankfurters	4.4 °C	2.3 logs in 6 weeks	0.064
	McKellar et al., 1994.	frankfurters	5 °C	3.5 logs in 21 days	0.168
	McKellar et al., 1994.	poultry wieners	5 °C	3.5 logs in 21 days	0.090
	Wederquist et al., 1994	turkey	4 °C	7.0 logs in 55 days	0.181
	Bedie et al., 2001	Pork frankfurters	4 °C	3.8 logs in 35 days	0.154
Dry/Semi-Dry Fermented Sausages	Glass and Doyle, 1989	Summer sausage	4.4 °C	No change in 12 weeks	0.000
	Hugas, 1995	Fermented sausage	12 to 14 °C	1.25 logs decrease in 25 days	-0.02
	Farber et al., 1993	German-style American Italian sausage	4 °C	Approximately 1 log in 4 weeks	-0.036
	Nisson, 1998	Norwegian fermented dry sausage	4 °C	1 log in 5.5 months	-0.006
Deli Meats	Glass and Doyle, 1989	bologna	4.4 °C	1 to 2 logs in 14 days	0.131
	Grau and Vanderline, 1992	corned beef	4.8 °C	0.13	0.130
	Grau and Vanderline, 1992	vacuum packed ham	5 °C	0.30	0.300
	Glass and Doyle, 1989	cooked ham	4.4 °C	2 to 3 logs in 28 days	0.131
	Beumer et al., 1996	cooked ham	7 °C	6 logs in 35 days	0.098
	Bredholt et al., 1999	Vacuum packed Cooked ham	8 °C	0.16 logs per day	0.0725
	Bredholt et al., 1999	Vacuum packed Cooked ham	8 °C	0.2 logs per day	0.091
	Nyati, 2000	Cooked chicken	4.5	19.5 days (generation time)	0.438
	Nyati, 2000	Beef sirloin	4.5	21.8 days (generation time)	0.392
	Grant et al., 1993	roast beef	5 °C	5 logs in 15 days	0.333
	Grant et al., 1993	roast beef	10 °C	5 logs in 6 days	0.254
	Glass and Doyle, 1989	chicken, sliced	4.4 °C	4.15 logs in 14 days	0.364
	Glass and Doyle, 1989	vacuum packed	4.4 °C	5.90 logs in 14 days	0.517
	Siragusa and Johnson, 1988a	chicken, homogenate	4.0 °C	5.2 logs in 20 days	0.370
	Siragusa and Johnson, 1988a	chicken fillets, breaded	5.0 °C	0.9 logs in 6 days	0.150
	Glass and Doyle, 1989	turkey, sliced	4.4 °C	2.0 logs in 14 days	0.175
			4.4 °C	3.11 logs in 28 days	0.136
			4.4 °C	3.08 logs in 14 days	0.270
	Glass and Doyle, 1989	turkey, sliced	4.4 °C	3.83 logs in 14 days	0.336
	Glass and Doyle, 1989	vacuum packed	4.4 °C	5.09 logs in 14 days	0.446
	Ingham and Tautorus, 1991	turkey loaf, cooked, uncured, vacuum	3 °C	0.09 logs in 12 days	0.016
	Hudson and Mott, 1993a	cooked beef	5 °C	11.9 hour GT	0.607 (aerobic)
	Hudson and Mott, 1993a	cooked beef	5 °C	8.7 hour GT	0.83 (vacuum- packed)
Pâté and Meat Spreads	Farber et al., 1995	pâté	5 °C	0.361 log in 1 day	0.361
Pâté and Meat Spreads	Hudson and Mott, 1993a	pâté	4 °C	4 logs in 680 hours	0.143

Growth Rate of *Listeria monocytogenes* in Food Categories
Considered for this Risk Assessment Growth Product - COMBINATION FOODS
Food Category Reference		Food	Literature Values		EGR^cat 5 °C
Food Category Reference		Food	Temperature	Growth Rate ^a,b	(log₁₀cfu/day)
Deli-type Salads	Eblen, 2002a [Growth permitting]	Crab salad, store prepared	5 °C	1 log in 10 days	0.100
	Eblen, 2002a [Growth permitting]	Shrimp salad, store prepared	5 °C	2 logs in 14 days	0.143
	- - - - - - -	- - - - - - -	- - - - - - -	- - - - - - -	- - - - - - -
	[No growth permitting]	Shrimp salad, plant prepared	5 °C	No change	0.000
		Chicken salad Store prepared	5 °C	No change	0.000
		Chicken salad Plant prepared	5 °C	3 log decrease in 18 days	-0.167
		Potato salad Store prepared	5 °C	2 log decrease in 13 days	-0.154
		Potato salad Plant prepared	5 °C	3 log decrease in 10 days	-0.333
		Cole slaw Store prepared	5 °C	3 log decrease in 13days	-0.231
		Cole slaw Plant prepared	5 °C	3 log decrease in 6 days	-0.500
		Egg salad Store prepared	5 °C	No change	0.000
		Tuna salad Store prepared	5 °C	No change	0.000
		Ham salad Store prepared	5 °C	3 log decrease in 13 days	-0.231
		Imitation crab salad, store prepared	5 °C	3 log decrease in 19 days	-0.158
	Johnson, 1993	Chicken salad High pH	4 °C	1 log decrease in 20 days	-0.050
		Chicken salad Low pH	4 °C	1 log decrease in 7 days	-0.143
		Potato salad High pH	4 °C	1 log decrease in 20 days	-0.050
		Potato salad Low pH	4 °C	1 log decrease in 4 days	-0.250
		Pasta salad High pH	4 °C	1 log decrease in 9 days	-0.111
		Pasta salad Low pH	4 °C	1 log decrease in 6days	-0.250
		Seafood salad High pH	4 °C	1 log decrease in 23 days	-0.043
		Seafood salad Low pH	4 °C	1 log decrease in 23 days	-0.043

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FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service Centers for Disease Control and Prevention September 2003

Quantitative Assessment of Relative Risk to Public Healthfrom Foodborne Listeria monocytogenesAmong Selected Categories of Ready-to-Eat Foods

Appendix 8: Growth of Listeria monocytogenesin Foods

Table 1:

FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
September 2003

Quantitative Assessment of Relative Risk to Public Health
from Foodborne Listeria monocytogenes
Among Selected Categories of Ready-to-Eat Foods