The influence of different oils on the death rate of Salmonella enteritidis in homemade mayonnaise

Letters in Applied Microbiology

Volumn 12, Issue 4, 1991, Pages 125-128

  Radford, S A ^a   Tassou, C C ^a,b   Nychas, G J E ^b   Board, R G ^a  

^a UNIVERSITY OF BATH   (United Kingdom)

^b Ministry of Agriculture Athens   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

OIL;

ARTICLE; FOOD; NONHUMAN; SALMONELLA ENTERITIDIS; SURVIVAL;

ENTERITIDIS; HELIANTHUS; SALMONELLA ENTERITIDIS;

EID: 0025806412     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1991.tb00521.x     Document Type: Article

References (13)

1. Antimicrobial properties of phenolic antioxidants and lipids
2. Effect of pH and acidulant type on the survival of some food poisoning bacteria in mayonnaise
3. Distribution of some antioxidants in dairy products
4. Influence of temperature of incubation on Staphylococcus aureus growth and enterotoxin production in homemade Mayonnaise
5. Estudio de los components del aceite de oliva por cromatografia liquida de alta aficacia (HPLC) II. Cromatografia en fase inversa
6. Large outbreak of food poisoning caused by Salmonella typhimurium definitive type 49 in mayonnaise
7. Phenolic extract from olives: inhibition of Staphylococcus aureus S‐6
8. The influence of pH and temperature on the behavior of Salmonella enteritidis phage type 4 in homemade mayonnaise
9. Microbiology of mayonnaise and salad dressing: a review
10. I polifenoli delle olive e dell'olio di oliva
11. Effect of phenolic compounds and oleuropein on germination of Bacillus cereus T spores
12. Viability of food poisoning Staphylococci and Salmonellae in salad dressing and mayonnaise