| Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis. | |
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MedLine Citation:
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PMID: 11347990 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Salmonella enterica serovar Enteritidis 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 that simulates a naturally low-level contaminated product 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. During processing, liquid egg was artificially contaminated with low levels of S. enterica serovar Enteritidis that resulted in levels of 1 to 3 log10 CFU/g in the final mayonnaise. Cells of S. enterica serovar Enteritidis had increased stability in the mayonnaise when they were subjected to low pH in two stages, first to pH 5.8 and afterward to pH 4.5 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 degrees C. |
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Authors:
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R G Leuschner; M P Boughtflower |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food protection Volume: 64 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2001 May |
Date Detail:
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Created Date: 2001-05-11 Completed Date: 2001-10-25 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 623-9 Citation Subset: IM |
Affiliation:
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Central Science Laboratory, Sand Hutton, York, UK. r.leuschner@csl.gov.uk |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Colony Count, Microbial Disease Outbreaks / prevention & control Food Handling / instrumentation, methods* Food Microbiology / standards* Humans Hydrogen-Ion Concentration Ovum / microbiology* Reproducibility of Results Salmonella Food Poisoning / prevention & control Salmonella enteritidis / growth & development* Time Factors |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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