Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings

Journal of Food Protection
Larry R BeuchatM David Harrison

Abstract

The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings and to affirm the expectation that these dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all salad dressings. Salmonella was undetectable by enrichment (<1 CFU/25-ml sample in three replicate trials) in all salad dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 salad dressings stored...Continue Reading

References

Sep 1, 1991·Applied and Environmental Microbiology·N V Padhye, M P Doyle
Sep 1, 1991·Journal of Food Protection·Kathleen A Glass, Michael P Doyle
Jan 1, 1995·Journal of Food Protection·Errol V RaghubeerRichard S Meyer
Sep 1, 1994·Journal of Food Protection·Tong Zhao, Michael P Doyle

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Citations

Apr 9, 2009·Journal of Food Protection·Elena EnachePhilip H Elliott
Feb 12, 2009·Journal of Food Protection·Stavros G ManiosPanagiotis N Skandamis
Nov 1, 2007·Journal of Food Protection·Marilyn C Erickson, Michael P Doyle

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