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Abstract:

Food intrinsic complexity ((micro)structure, composition and physicochemical characteristics) influences microbial growth. In this study, food (model) systems with variable (micro)structural complexity, compositional and physicochemical characteristics were developed. The model systems targeted the following (micro)structures: liquids, aqueous gels, emulsions, gelled emulsions, and canned meat, which is a food product, classified as a gelled emulsion. The growth dynamics of Listeria monocytogenes were studied at 4, 8 and 12°C in/on the developed model systems, which covered the whole spectrum of food (micro)structure. The composition and physicochemical characteristics of canned meat and gelled emulsions targeted Frankfurter sausages. Results indicated that L. monocytogenes grows faster on canned meat, indicating that microbial growth is possibly underestimated in/on model systems than real foods.