Re: Temperature Vs Shelf Life - Mayonnaise!
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bobbyk...@gmail.com
Aug 30, 2010, 7:59:22 AM8/30/10
to Selin Alance, Food safety
Depends on the pH of the mayo.
Bobby
Bobby
Sent from my BlackBerry® smartphone from du
From: Selin Alance <selin....@horecatrade.ae>
Date: Mon, 30 Aug 2010 14:28:31 +0400
To: 'Food safety'<foodsafety...@googlegroups.com>; <bobbyk...@gmail.com>
Subject: Temperature Vs Shelf Life - Mayonnaise!
Dear All,
Can anyone please let me know how would temperature of 31o C (aprox) affect the shelf life of Mayonnaise that is supposed to be kept at around 18 to 24o C?
Thanks and regards,
SELIN ALANCE │Quality Assurance Executive│T. +971.4.340.3330 │F. +971.4.340.3222 │M. +971.50.305.7821 │ www.horecatrade.com │
Shelendra Singh
Aug 31, 2010, 12:29:42 AM8/31/10
to Food Safety Dubai
This includes all the sacues very helpful in deciding when to avoid
danegr zone , thanks to Mr Peter Synder
ASSURING SAFETY OF EGG YOLK-BASED SAUCES AND SALAD DRESSINGS
by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN 55114 USA
Abstract
For many years, products prepared from raw shell eggs have been
implicated in foodborne disease outbreaks. It is now known that there
may be the possible presence of Salmonella enteritidis within the yolk
of a small percentage of intact, USDA-graded shell eggs. Food
microbiologists and public health authorities have named homemade
mayonnaise, Caesar dressing, and Hollandaise and Béarnaise sauces as
items that pose risks of a hazard if prepared from raw shell eggs. The
safety of these products can be assured if the cook takes specific
steps, as presented in this paper, to reduce any possible Salmonella
spp. in raw eggs (egg yolks) to a safe level. This can be accomplished
when cooks use a preparation method for egg yolks that includes the
addition of acid and a pasteurization step that provides a 100,000-
to-1 CFU/g (5D) Salmonella reduction before the acidified/pasteurized
egg yolks are used in the preparation of these products. Recipe
formulations, calculations, directions for preparation, and pH of
final products are given.
full text can be accessed from http://www.hi-tm.com/Documents/Mayonnaise.html
> +971.4.340.3222 │M. +971.50.305.7821 │ <http://www.horecatrade.com/>www.horecatrade.com│- Hide quoted text -
>
> - Show quoted text -
danegr zone , thanks to Mr Peter Synder
ASSURING SAFETY OF EGG YOLK-BASED SAUCES AND SALAD DRESSINGS
by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN 55114 USA
Abstract
For many years, products prepared from raw shell eggs have been
implicated in foodborne disease outbreaks. It is now known that there
may be the possible presence of Salmonella enteritidis within the yolk
of a small percentage of intact, USDA-graded shell eggs. Food
microbiologists and public health authorities have named homemade
mayonnaise, Caesar dressing, and Hollandaise and Béarnaise sauces as
items that pose risks of a hazard if prepared from raw shell eggs. The
safety of these products can be assured if the cook takes specific
steps, as presented in this paper, to reduce any possible Salmonella
spp. in raw eggs (egg yolks) to a safe level. This can be accomplished
when cooks use a preparation method for egg yolks that includes the
addition of acid and a pasteurization step that provides a 100,000-
to-1 CFU/g (5D) Salmonella reduction before the acidified/pasteurized
egg yolks are used in the preparation of these products. Recipe
formulations, calculations, directions for preparation, and pH of
final products are given.
full text can be accessed from http://www.hi-tm.com/Documents/Mayonnaise.html
>
> - Show quoted text -
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