+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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



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 24(3): 211-218



This study investigated and modeled the behavior of Listeria monocytogenes in egg salad and pasta salad as affected by mayonnaise pH (3.8, 4.2, 4.6, and 5.0) and storage temperature (4, 8, and 12 degrees C). At each storage temperature, L. monocytogenes was able to grow in both salads regardless of the mayonnaise pH. The lag-phase durations (LPD) of L. monocytogenes in egg salad ranged from 33 to 85, 15 to 50, and 0 to 19 h, and the growth rates (GR) ranged from 0.0187 to 0.0318, 0.0387 to 0.0512, and 0.0694 to 0.1003 log(10)cfu/h at 4, 8, and 12 degrees C, respectively. The LPD of L. monocytogenes in pasta salad ranged from 210 to 430, 49 to 131, and 21 to 103 h, and GR ranged from 0.0118 to 0.0350, 0.0153 to 0.0418, and 0.0453 to 0.0718 log(10)cfu/h at 4, 8, and 12 degrees C, respectively. The growth of L. monocytogenes was more rapid in egg salad than in pasta salad, indicating that a better growth environment for L. monocytogenes existed in egg salad. In both salads, the LPD decreased and the GR increased as the storage temperature increased. Mathematical models and response surface plots describing the LPD and GR of L. monocytogenes in both salads as affected by the mayonnaise pH and storage temperature were developed. The models confirmed that the growth of L. monocytogenes in egg salad and pasta salad was primarily promoted by higher storage temperatures and, secondarily, by higher mayonnaise pH. The conditions under which the models may be applied to estimate the growth of L. monocytogenes in both salads were identified.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 012977575

Download citation: RISBibTeXText

PMID: 17188199

DOI: 10.1016/j.fm.2006.06.002


Related references

Effect of mayonnaise pH and storage temperature on the behavior of Listeria monocytogenes in ham salad and potato salad. Journal of food protection 68(8): 1628-1634, 2005

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, 1990

The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology 102(3): 277-285, 2005

Behavior of Listeria monocytogenes in pH-modified chicken salad during refrigerated storage. Journal of Environmental Health 68(1): 31-8, 43, 2005

When potato salad goes bad Absence of human illness despite widespread exposure to potato salad contaminated with Listeria monocytogenes. Abstracts of the Interscience Conference on Antimicrobial Agents & Chemotherapy 36(0): 276, 1996

Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad. Food protection trends 26(5): 290-297, 2006

Simulated growth of Listeria monocytogenes in refrigerated foods stored at variable temperatures. Food technology 46(3): 69-71, 1992

A local survey of mayonnaise-based salads and the effect of added citric acid and acetic acid on the growth of Listeria and Staphylococcus in a mayonnaise-based surimi salad. 1998

The Effect of Potassium Sorbate and pH on the Growth of Listeria Monocytogenes in Ham Salad. Journal of Food Processing and Preservation 38(4): 1511-1516, 2014

Fate of Escherichia coli O157:H7 and Other Coliforms in Commercial Mayonnaise and Refrigerated Salad Dressing. Journal of Food Protection 58(1): 13-18, 2019

Growth potential of Listeria monocytogenes in artificially contaminated celery and chicken salad. Food Control 73: 1229-1236, 2017

Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes. Food Control 20(5): 0-468, 2009

Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad. Food Control 57: 105-109, 2015

Chemical weed control in various salad crops: corn salad, lettuce, salad dandelion. C.r. 5e Conf. Com. franc, mauv. Herbes (COLUMA), 46-63. Bibl. 2, 1969

Effects of oxygen-depleted atmospheres on survival and growth of Listeria monocytogenes on fresh-cut Iceberg lettuce stored at mild abuse commercial temperatures. Food Microbiology 48: 17-21, 2015