Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce-Reference-Cited by-同舟云学术

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Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce

Published:2019-07 Issue: Volume:108 Page:297-300
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hwang Daizy,White Elizabeth,Purohit Anuj,Mohan Anand,Mishra Abhinav

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Electronic code of federal Regulations;CFR,2018

2. Code of federal Regulations;CFR,2018

3. Sauces, dressings and condiments in the US;Euromonitor,2017

4. Death of enterohemorrhagic Escherichia coli O157: H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature;Hathcox;Applied and Environmental Microbiology,1995

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1. Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview;Food Science and Biotechnology;2024-07-02

2. Ziziphora tenuior L. Essential Oil as a Bio‐Based Antimicrobial and Plant‐Based Preservative for Increasing the Shelf Life of Mayonnaise;Journal of Food Quality;2024-01

3. Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces;ACS Omega;2021-02-16

4. 令和元年における醤油の研究業績;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2020

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