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Survey of mayonnaise-based salads for microbial safety and quality.

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

Type of article: Article

Summary

The objective of this study was to survey the safety of mayonnaise-based salads available in grocery store delis for potential contamination with Staphylococcus aureus and Listeria monocytogenes. Three mayonnaise-based salads (potato, macaroni, and krab (surimi processed cheese)) purchased from three delicatessens in Lincoln, Nebraska were analysed for total aerobic plate count, L. monocytogenes, and S. aureus. The temperature of the salads was measured upon purchase, and pH measurements were made within one-half hour after purchase. The salads were assessed visually and food handling practices of personnel were observed. The temperature of the salads ranged from 3.3 to 8.0 °C. The pH ranges for the salads were: potato, 4.13 to 4.56; macaroni, 3.99 to 4.53; krab, 4.48 to 5.79. Total aerobic plate counts expressed as log(10) units ranged from 2.97 to 3.79. Most Probable Number expressed as log(10) units for S. aureus ranged from 1.36 to 2.47 for the salads. Three krab salad samples and one macaroni salad sample were found to have coagulase positive S. aureus. L. monocytogenes was not found in any samples. Visual assessment of the salads at the time of purchase revealed crust on the surface of salads, discoloured ingredients, and watery consistency. This survey indicates that temperature conditions for all three salads and the pH range for krab salad could support growth of pathogenic microorganisms. Food handling and storage practices indicate that HACCP procedures are necessary to ensure safety.

Details

  • Original title: Survey of mayonnaise-based salads for microbial safety and quality.
  • Record ID : 2003-2852
  • Languages: English
  • Source: Food Prot. Trends - vol. 23 - n. 5
  • Publication date: 2003/05
  • Document available for consultation in the library of the IIR headquarters only.

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