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Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.

Author(s) : BORNEMEIER V. L., ALBRECHT J. A., SUMNER S. S.

Type of article: Article

Summary

In this study, two concentrations (5 and 10%) of citric acid and acetic acid were used in a mayonnaise-based surimi salad in order to reduce the survival of S. aureus and L. monocytogenes. Samples containing L. monocytogenes were stored for 28 days at 4°C or 8 days at 10°C (temperature abuse). Samples containing S. aureus were stored at 10°C for 8 days. The results demonstrated that 10% acetic acid was more effective than 10 and 5% citric acid. Although these organic acids reduce the risks of food poisoning due to these microorganisms, the authors stress that acidulants can not replace convect temperature control and good food handling practices.

Details

  • Original title: Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.
  • Record ID : 2006-2540
  • Languages: English
  • Source: Food Prot. Trends - vol. 26 - n. 5
  • Publication date: 2006/05

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