Hafnia Alvei

[John Hegarty]

Hafnia alvei is frequent in the meat/poultry industry.  Minimal growth is at
temperature 2 degrees C (refrigerated meat).  Growth at neutral pH. Can be
inhibited by acidic metabolic products of lactic acid bacteria, where
atmospheric culture conditions (O2, CO2) are a significant variables.

John H.

Mike wrote in message <35142F1B.6EDCA59F at swbell.net>...
>Need information on Hafnia alveri and the interaction with food.  What
>are it survival needs: pH requirements, temperature.  How does it
>interact with Lactic Acid bacteria.
>Any information is appreciated.