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Hygienic quality of different preparations using mayonnaise meat salad chicken salad shrimp salad and tuna salad



Hygienic quality of different preparations using mayonnaise meat salad chicken salad shrimp salad and tuna salad



Belgian Journal of Food Chemistry & Biotechnology 45(6): 224-226



From December 1984 to December 1988, 212 samples of various food products prepared with mayonnaise (meat, chicken, shrimp and tuna salads) have been studied on bacteriological point of view. These products are retail sold and ready to eat. The examinations have been performed as consequence of two investigations, conducted with the Foodstuff Inspection which have shown that samples of tuna prepared with mayonnaise had been responsible for outbreaks of gastro-intestinal intoxication. The French microbiological guidelines recommended for cooked "charcuterie" have been used to check the hygienical quality of the sampels. On this base, about 40% of the studied samples must be considered as not satisfactory.

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