Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies

Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies

The Association for Dressings and Sauces’ (ADS) members have conducted challenge studies on salad dressing products to assess pathogen survival. Data from 79 different challenge studies provided by ADS were used in this analysis. The acid-moisture ratio, pH, incubation temperature, and ingredient de...

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Bibliographic Details
Main Authors: Donald W Schaffner, W. Clifton Baldwin
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Food Protection
Subjects:
Salmonella
E. coli O157:H7
Listeria monocytogenes
Salad dressings
Challenge studies
Modeling
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24001686
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