Microorganisms used. The 25 different species of bacteria included both food spoilage organisms and pathogenic bacteria, with 9 Gram-positive and 16 Gramnegative (Deans and Ritchie, 1987); the 20 strains of Listeria monocytogenes used were obtained from various airline foods (Lis-Balchin et al., 1997)
The mind boggles, truely it does. Why airline food in particular? Is it just very rich in these things? What?