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- Breidt, F., Jr.; Kay, K.; Cook, J.; Osborne, J.; Ingham, B.; Arritt, F.
- Journal of food protection 2013 v.76 no.7 pp. 1245
- Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella enterica; acetic acid; acid tolerance; acid treatment; acidity; bacteria; bacterial contamination; benzoic acid; food contamination; food preservatives; ingredients; mayonnaise; pH; pathogens; safety factor; spoilage; Show all 18 Subjects
- ... A critical factor in ensuring the safety of acidified foods is the establishment of a thermal process that assures the destruction of acid-resistant vegetative pathogenic and spoilage bacteria. For acidified foods such as dressings and mayonnaises with pH values of 3.5 or higher, the high water phase acidity (acetic acid of 1.5 to 2.5% or higher) can contribute to lethality, but there is a lack of ...