Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad.
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Summary
The impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad as contributor factors for the occurrence of salmonellosis is analyzed.
- Type
- article
- Published
- 2015-12-01
- Cited by
- 13
- References
- 41
- Access
- Open access
- OpenAlex
- https://openalex.org/W1800096699
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:10237785
Keywords
Food preparation, Outbreak, Consumption (sociology), Index (typography), Hygiene
References
- Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review.
- Foodborne Illness Acquired in the United States
- Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories.
- EVALUATION OF INTESTINAL INVASION IN GERM‐FREE MICE CHALLENGED WITH ACID‐ADAPTED AND NONACID‐ADAPTED SALMONELLA ENTERITIDIS SE86 AND SALMONELLA TYPHIMURIUM ST99
- Salmonella Enteritidis in shell eggs: Current issues and prospects for control
- Ten years experience of Salmonella infections in Cambridge, UK.
- Consumer awareness and perception to food safety: A consumer analysis
- A large point-source outbreak of Salmonella Typhimurium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney.
- Total food chain safety: how good practices can contribute?
- Systemic and extraintestinal forms of human infection due to non-typhoid salmonellae in Bulgaria, 2005–2010
- Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument
- Survival of Salmonella in home-style mayonnaise and acid solutions as affected by acidulant type and preservatives.
- Investigation on the knowledge associated with foodborne diseases in consumers of northeastern Portugal
- Atitudes de granjeiros, atacadistas, varejistas e consumidores em relação à qualidade sanitária do ovo de galinha in natura
- Foodborne disease risk factors among women in Riyadh, Saudi Arabia
- Deteminants of cross‐contamination during home food preparation
- Risk perceptions and their relation to risk behavior
- Hygiene in the home kitchen: Changes in behaviour and impact of key microbiological hazard control measures
- Salmonella enteritidis Infection Complicated by Acute Myocarditis: A Case Report and Review of the Literature
- [Food consumption: in search of a multidisciplinary approach].
Cited by
- A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
- Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts.
- Application of predictive food microbiology to reduce food waste
- Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products
- Self-reported Food Safety Practices Among Adult Consumers in Sibu, Malaysia: A Cross-sectional Study
- Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs.
- Developing an emulsion product with a functional purpose using an emulsifier of plant origin
- Assessments of good hygienic practice in food markets of Maputo, Mozambique and development of Food Safety Index
- The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
- The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces.
- Surveillance of foodborne diseases in Taiwan
- Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices.
- Estudo das comunidades bacterianas de ovos crus e pasteurizados por sequenciamento do gene de 16S rRNA
- Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier: a case study using verjuice in mayonnaise
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