TABLE 1.
Overview of studies performed with different microorganisms grown in homogeneous and heterogeneous model systems and in real food products
| Model system or real food product | Microorganism(s)a |
|---|---|
| Model systems | |
| Homogeneous systems | |
| Agar | Salmonella Typhimurium, Listeria monocytogenes, Escherichia coli and other microorganisms (5), E. coli (6) |
| Carrageenan | Listeria innocua (7), S. Typhimurium and E. coli (8) |
| Dextran | E. coli and S. Typhimurium (9) |
| Gelatin | S. Typhimurium (8, 10–12), L. monocytogenes (13), L. innocua (14, 15) |
| Pluronic F127 gel | S. Typhimurium (16) |
| Xanthan gum | S. Typhimurium and E. coli (8) |
| Heterogeneous systems | |
| Meat emulsion | L. monocytogenes (17) |
| Oil-in-water emulsion | Salmonella spp. (18), Shigella sonnei and Shigella dysenteriae (18), Klebsiella pneumoniae (18, 19), Enterobacter cloacae (19), Staphylococcus aureus (20), E. coli (20), Pseudomonas aeruginosa (20), Candida albicans (20), L. monocytogenes (21), Yersinia enterocolitica (21) |
| Packed bed of microporous silica particles and Sephadex microspheres | S. Typhimurium (22, 23), E. coli K-12 (23), Pseudomonas putida (23) |
| Water-in-oil emulsion | Citrobacter freundii and Kluyveromyces lactis (24) |
| Real food products | |
| Canadian retail Wieners | L. monocytogenes (25) |
| Cooked ham | L. monocytogenes (26) |
| Cooked meat emulsions | Lactic acid bacteria (27) |
| Fermented sausages | Lactobacillus spp. (28) |
| Liver pâté | L. monocytogenes (29, 26) |
| Mayonnaise | L. monocytogenes (30, 31) |
| Serra cheese | Host microflora (32) |
a
The microorganism(s) studied and the corresponding source references (in parentheses) are indicated.