Abstract

The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0–3.3%), protein (3.3–5%), fat (1.1–3.5%) and added fibre (0–1.5%) did not have a statistically significant (p > 0.05) impact on the growth rates of Listeria in the tested plant-based beverages. These data suggest that the wide variety of commercial plant-based beverages serve as an ideal medium for the growth of Listeria irrespective of product composition. All the various products tested provided sufficient nutrients to support at least a 2.6-log increase of Listeria within 16 h at room temperature, with some beverages supporting a 3-log increase. Therefore, these data highlight the importance of careful storage and handling of these increasingly varied and popular products.

Disciplines

Biology | Food Science | Life Sciences

DOI

10.1016/j.fm.2024.104530

Full Publication Date

April 2024

Publication Details

Food Microbiology, vol 121. © 2024 The Authors.

Publisher

Elsevier

Resource Type

journal article

Access Rights

open access

License Condition

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Alternative Identifier

https://www.sciencedirect.com/science/article/pii/S0740002024000686?via%3Dihub

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