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Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature.

Author(s) : HATHCOX A. K., BEUCHAT L. R., DOYLE M. P.

Type of article: Article

Summary

The study was undertaken to determine the survivability of low-density populations (1 and 100 colony forming units per gram) of enterohemorrhagic Escherichia coli O157:H7 inoculated into real mayonnaise and reduced-calorie mayonnaise dressing and stored at 20 and 30 deg C. The pathogen did not grow in either mayonnaise formulation, regardless of the inoculum level or storage temperature. Increases in storage temperature from 5 to 20 deg C and from 20 to 30 deg C resulted in dramatic increases in the rate of inactivation. The pathogen clearly does not survive in real mayonnaise or reduced-calorie mayonnaise dressing commercially prepared with good manufacturing practices, and the rate of inactivation is most rapid at temperatures at which commercially processed mayonnaise is distributed and stored.

Details

  • Original title: Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature.
  • Record ID : 1996-1703
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 61 - n. 12
  • Publication date: 1995/12

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