UVM Broth, a variant of Donnelly and Baigent's formula, selectively enriches Listeria spp. in food samples. Listeria spp. thrive within a pH range of 5.0 to 9.6 and endure in products outside this range. They are microaerophilic, Gram-positive, non-spore-forming, non-encapsulated, non-branching, short, motile rods, exhibiting pronounced motility at 20°C. Listeria identification relies on successful isolation, biochemical characterization, and serological confirmation.
