398 Modern Food Microbiology
Table 16–2 Minimum Reported Growth Temperatures of Some Foodborne Microbial Species and
Strains that Grow at or Below 7
◦ C
Species/Strains
Temperature (
◦ C)
Comments
Pink yeast
−34
Pink yeasts (2)
−18
Unspecified molds
−12
Vibrio spp.
−5
True psychrophiles
Cladosporium cladosporiodes
−5
Yersinia enterocolitica
−2
Bacillus psychrotolerans
−2 to 1
Acetobacterium bakii
1.0
Carnobacterium viridans
2.0
Clostridium algidixylanolyticum
2.5
Janthinobacterium agaricidamnosum 2.0
2.0
Frigoribacterium faeni
2.0
Lactobacillus algidus
0
Bacillus psychrodurans
−2 to 0
Unspecified coliforms
−2
Brochothrix thermosphacta
−0.8
Within 7 days; 4
◦ C in 10 days
Aeromonas hydrophila
−0.5
Enterococcus spp.
0
Various species/strains
Leuconostoc carnosum
1.0
L. gelidum
1.0
Listeria monocytogenes
1.0
Thamnidium elegans
∼ 1
Leuconostoc sp.
2.0
Within 12 days
L. sakei/curvatus
2.0
Within 12 days; 4
◦ C in 10 days
Lactobacillus alimentarius
2.0
C. botulinum B, E, F
3.3
Pantoea agglomerans
4.0
Salmonella Panama
4.0
In 4 weeks
Bacillus weihenstephanensis
4.0
Serratia liquefaciens
4.0
Vibrio parahaemolyticus
5.0
Vagococcus salmonirarum
5.0
Salmonella Heidelberg
5.3
Pediococcus sp.
6.0
Weak growth in 8 days
Lactobacillus brevis
6.0
In 8 days
Weissella viridescens
6.0
In 8 days
Salmonella Typhimurium
6.2
Staphylococcus aureus
6.7
Klebsiella pneumoniae
7.0
Bacillus spp.
7.0
165 of 520 species/strains
Salmonella spp.
7.0
65 of 109, within 4 weeks
Source: Data from Bonde, 9 Mossel et al., 49 Reuter, 57 and the literature.