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FATE OF SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN MEAT SALADS PREPARED WITH MAYONNAISE.

Author(s) : DOYLE M. P.

Type of article: Article

Summary

STAPHYLOCOCCUS AUREUS AND SALMONELLA TYPHIMURIUM WERE TESTED FOR THEIR ABILITY TO SURVIVE AND TO MULTIPLY IN MEAT SALADS PREPARED WITH MAYONNAISE AND HELD AT 277, 295 AND 305 K (4, 22 AND 32 DEG C). SALADS REFRIGERATED AT 277 K FOR 24 H EVIDENCED VERY LITTLE GROWTH OF EITHER ORGANISM WHETHER MAYONNAISE WAS PRESENT OR NOT. MAYONNAISE RETARDED BUT DID NOT PREVENT THE GROWTH OF ST. AUREUS OR S. TYPHIMURIUM AT 295 OR 305 K FOR 24 H. INCREASING THE CONCENTRATION OF MAYONNAISE IN SALADS INCREASED THE DEGREE TO WHICH GROWTH OF THESE ORGANISMS WAS DELAYED. HOWEVER, MAYONNAISE SHOULD NOT BE CONSIDERED A SUBSTITUTE FOR REFRIGERATION.

Details

  • Original title: FATE OF SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN MEAT SALADS PREPARED WITH MAYONNAISE.
  • Record ID : 1983-0217
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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