Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures

Food Microbiology

Volumn 24, Issue 3, 2007, Pages 211-218

  Hwang, Cheng An ^a   Marmer, Benne S ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Egg salad; Listeria monocytogenes; Mayonnaise; Model; Pasta salad

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CEREAL; EGG; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; LISTERIA MONOCYTOGENES; MATHEMATICS; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY; TEMPERATURE;

ANIMALS; CEREALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGGS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; MATHEMATICS; MODELS, BIOLOGICAL; TEMPERATURE;

LISTERIA MONOCYTOGENES;

EID: 33845474289     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.06.002     Document Type: Article

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