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Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature.

Author(s) : ALALI W. Q., MANN D. A., BEUCHAT L. R.

Type of article: Article

Summary

In this study, the survival and growth behaviour of Salmonella and Listeria monocytogenes in commercially prepared potato salad, macaroni salad, coleslaw and hummus were investigated. The products were stored for up to 27 days at 4 or 10°C. Lower pH led to better inactivation of the pathogens, whatever the sodium concentration and storage temperature.

Details

  • Original title: Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature.
  • Record ID : 30004927
  • Languages: English
  • Source: Journal of Food Protection - vol. 75 - n. 6
  • Publication date: 2012/06
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-505

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