Review: Fate of pathogens in home-made mayonnaise and related products

Home-made mayonnaise has been associated with outbreaks of food-poisoning due mainly to Salmonella and in some cases eggs have been shown to be the principal source of infection. The survival of Salmonella spp., Clostridium perfringens and Staphylococcus aureus in mayonnaise is influenced by the pH...

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Veröffentlicht in:	Food microbiology 1993, Vol.10 (4), p.269-278
Hauptverfasser:	Radford, S.A., Board, R.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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