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Préparation normalisée en laboratoire de mayonnaise contenant des taux réduits de Salmonella enterica serovar Enteritidis.

Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis.

Auteurs : LEUSCHNER R. G. K., BOUGHTFLOWER M. P.

Type d'article : Article

Résumé

Salmonella enterica serovar Enteriditis PT4 and PT6 are associated with food poisoning outbreaks and are often found in food only in low concentrations. In this study a reproducible laboratory-scale procedure for preparation of mayonnaise is presented. The mayonnaise can be used for validation of new methods and is also suitable to study the behavior of low numbers of food pathogenic spoilage microorganisms in a food environment. Liquid egg was artificially contaminated with low levels of S. enterica serovar Enteritidis. Cells of S. enterica serovar Enteritidis had increased stability in the mayonnaise when subjected to low pH before addition to the mayonnaise. The pH of the mayonnaise was between 4.2 to 4.5 and remained stable over the storage period. Low-level S. enterica serovar Enteritidis remained stable in artificially contaminated mayonnaise for 4 weeks at 4 °C.

Détails

  • Titre original : Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis.
  • Identifiant de la fiche : 2001-2806
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 5
  • Date d'édition : 05/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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