Literature DB >> 15414889

Viability of food-poisoning Staphylococci and Salmonellae in salad dressing and mayonnaise.

M C WETHINGTON, F W FABIAN.   

Abstract

Entities:  

Keywords:  FOOD; SALAD DRESSINGS; SALMONELLA; STAPHYLOCOCCUS

Mesh：

Year:  1950        PMID： 15414889     DOI： 10.1111/j.1365-2621.1950.tb16458.x

Source DB:  PubMed          Journal:  Food Res        ISSN： 0095-974X


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  6 in total

1.  STAPHYLOCOCCI AND SALMONELLAE IN COMMERCIAL WRAPPED SANDWICHES.

Authors:  J E MCCROAN; T W MCKINLEY; A BRIM; W C HENNING
Journal:  Public Health Rep       Date:  1964-11       Impact factor: 2.792

2.  Widespread Salmonella reading infection of undetermined origin.

Authors:  R H DRACHMAN; N J PETERSEN; J R BORING; F J PAYNE
Journal:  Public Health Rep       Date:  1958-10       Impact factor: 2.792

3.  [Lysotyping of Staphylococcus aureus for the determination of epidemiological relationships in staphylococcal food poisoning caused by canned fish].

Authors:  S ORTEL
Journal:  Z Hyg Infektionskr       Date:  1958

4.  The control of bacteria in chicken salad. II. Salmonella.

Authors:  A R WINTER; H H WEISER; M LEWIS
Journal:  Appl Microbiol       Date:  1953-11

5.  Microbiological spoilage of mayonnaise and salad dressings.

Authors:  C P Kurtzman; R Rogers; C W Hesseltine
Journal:  Appl Microbiol       Date:  1971-05

6.  Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature.

Authors:  A K Hathcox; L R Beuchat; M P Doyle
Journal:  Appl Environ Microbiol       Date:  1995-12       Impact factor: 4.792
  6 in total

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