THE SURVIVAL OF SALMONELLAE IN HOMEMADE CHOCOLATE AND EGG LIQUEUR

被引:4
作者
WARBURTON, DW
HARWIG, J
BOWEN, B
机构
[1] Bureau of Microbial Hazards, Health Protection Branch, Ottawa
关键词
D O I
10.1006/fmic.1993.1047
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Homemade chocolate and egg liqueurs often contain raw eggs. There is a concern that Salmonella, introduced by the raw eggs, may survive and proliferate in these homemade liqueurs. Pooled cultures of salmonellae were introduced into the liqueurs, which were then stored at 4 and 22°C, and were shown to survive for longer than 4 days. Subsequently, salmonellae survival was prevented by blending the eggs and the alcohol mixture then storing this mixture at room temperature (22°C) for a minimum of 15 min. Recommendations are suggested to ensure production of a safe product. © 1993 Academic Press Limited.
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页码:405 / 410
页数:6
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