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

The Combined Effect of pH and Temperature on the Survival of <i>Salmonella enterica</i> 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 &#176;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...

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Bibliographic Details
Main Authors: Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Pathogens
Subjects:
resuscitation
mayonnaise
salmonellosis
gastroenteritis
public health
chicken eggs
Online Access:https://www.mdpi.com/2076-0817/8/4/218

Internet

https://www.mdpi.com/2076-0817/8/4/218

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