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The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise

Raw egg products are often associated with salmonellosis. The Australian guidelines recommend raw egg mayonnaise to be prepared and stored under 5 °C and adjusted to a pH less than 4.6 or 4.2. Despite these guidelines, a significant amount of salmonellosis outbreaks are recorded annually in Australi...

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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 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963437/
https://www.ncbi.nlm.nih.gov/pubmed/31689979
http://dx.doi.org/10.3390/pathogens8040218