ShareSurvival of Escherichia coli O157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures.
Author(s) : WEAGANT S. D., BRYANT J. L., BARK D. H.
Type of article: Article
Summary
Three Escherichia coli O157:H7 (EHEC) strains were inoculated separately into portions of commercially prepared mayonnaise held at 25 or 7 deg C, then examined periodically for survival of detectable EHEC. Samples of 4 sauces were held at 5 deg C, and assayed periodically for survival of detectable EHEC. Details and results are given.
Details
- Original title: Survival of Escherichia coli O157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures.
- Record ID : 1995-2396
- Languages: English
- Source: Journal of Food Protection - vol. 57 - n. 7
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
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