ShareFate of Escherichia coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing.
Author(s) : RAGHUBEER E. V., KE J. S., CAMPBELL M. L., MEYER R. S.
Type of article: Article
Summary
The article discusses the methods used in detecting the development of different microbial strains injected into commercially available mayonnaise and salad dressing. The strains studied were Escherichia coli and Enterobacter aerogenes, which are difficult to cultivate in such media. Different temperatures and different inoculum levels were tested.
Details
- Original title: Fate of Escherichia coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing.
- Record ID : 1996-2384
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Food; Condiment; Microbiology; Ph; Mayonnaise; Escherichia; Enterobacteria; Acetic acid
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- Author(s) : HWANG C. A.
- Date : 2005/08
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 8
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- Author(s) : LEUSCHNER R. G. K., BOUGHTFLOWER M. P.
- Date : 2001/05
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