Abstract
The survival and growth of Listeria monocytogenes in fresh coleslaw, pH3.9, and in coleslaw adjusted to pH 4.0, 5.0, 6.0 or 7.0 before inoculation was studied at three temperature (4, 15 and 25°C). L. monocytogenes was not detectable after 5 days incubation in fresh coleslaw nor in coleslaw adjusted to pH 4.0. Coleslaw at pH 5.0 was also inhibitory to L. monocytogenes at all three temperatures studied. A decline in viable numbers of L. monocytogenes in coleslaw at pH 6.0 occurred at 4°C and at 15°C, whereas at 25°C the viable count of L. monocytogenes increased initially and remained high after incubation for 25 days. L. monocytogenes grew rapidly in coleslaw at pH 7.0 at all the three temperatures studied, followed by an equally rapid decline in viable count.
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