Partager

Effet de l'ajout d'acides citrique et acétique sur la survie de Staphylococcus aureus et de Listeria monocytogenes dans une salade à base de mayonnaise.

Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.

Auteurs : BORNEMEIER V. L., ALBRECHT J. A., SUMNER S. S.

Type d'article : Article

Résumé

In this study, two concentrations (5 and 10%) of citric acid and acetic acid were used in a mayonnaise-based surimi salad in order to reduce the survival of S. aureus and L. monocytogenes. Samples containing L. monocytogenes were stored for 28 days at 4°C or 8 days at 10°C (temperature abuse). Samples containing S. aureus were stored at 10°C for 8 days. The results demonstrated that 10% acetic acid was more effective than 10 and 5% citric acid. Although these organic acids reduce the risks of food poisoning due to these microorganisms, the authors stress that acidulants can not replace convect temperature control and good food handling practices.

Détails

  • Titre original : Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.
  • Identifiant de la fiche : 2006-2540
  • Langues : Anglais
  • Source : Food Prot. Trends - vol. 26 - n. 5
  • Date d'édition : 05/2006

Liens


Voir la source

Indexation