A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of ra...

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Detalles Bibliográficos
Autores principales: Keerthirathne, Thilini Piushani, Ross, Kirstin, Fallowfield, Howard, Whiley, Harriet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5198163/
https://www.ncbi.nlm.nih.gov/pubmed/27869756
http://dx.doi.org/10.3390/pathogens5040063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5198163/
https://www.ncbi.nlm.nih.gov/pubmed/27869756
http://dx.doi.org/10.3390/pathogens5040063

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