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THE MICROBIOLOGY OF MAYONNAISE-BASED SALADS.

Author(s) : DENNIS C., ROSE S.

Summary

THE PRODUCTION AND CONSUMPTION OF MAYONNAISE BASED SALADS IS INCREASING. THE COMPOSITION AND ACIDITY IS GIVEN, SPOILAGE AND THE ORGANISMS RESPONSIBLE ARE DISCUSSED. THE LIMITS OF TEMPERATURE FOR HOLDING IN RETAIL CABINETS ARE 273 TO 278 K (0 TO 5 DEG C), HOWEVER, THE FACT THAT PRODUCT TEMPERATURES WERE OFTEN ABOVE SHELF TEMPERATURES SUGGESTS THAT THE COLD CHAIN HAD NOT BEEN CORRECTLY MAINTAINED. BETTER CONTROL IS ESSENTIAL TO PREVENT MICROBIAL SPOILAGE AND RETARD PHYSICO-CHEMICAL CHANGES. C.R.F.

Details

  • Original title: THE MICROBIOLOGY OF MAYONNAISE-BASED SALADS.
  • Record ID : 1985-0669
  • Languages: English
  • Publication date: 1984/06
  • Source: Source: Proc. IFST
    vol. 17; n. 2; 69-78; 2 fig.; 8 tabl.; 34 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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