The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms

Int J Food Microbiol. 1997 Jan;34(1):89-94. doi: 10.1016/s0168-1605(96)01170-1.


In current models for predicting microbial growth, the lag phase duration is expressed as a function of the growth rate of the micro-organism. We observed that in addition to the growth rate (as influenced by incubation temperature and NaCl contents), the pre-incubation temperature influences the lag phase duration of foodborne pathogenic micro-organisms.

MeSH terms

  • Bacteria / growth & development*
  • Food Microbiology*
  • Sodium Chloride / pharmacology
  • Temperature


  • Sodium Chloride