Microbial Control Summaries for Misc. Products Control: Mayonnaise and dressingsSignificant hazards •Salmonellaspp., E. coli O157:H7, L. monocytogenes, Staph. aureusControl measures •Aimed at reducing the initial level of hazard •Use pasteurized ingredients (i.e. egg, herbs, spices) or source raw material of appropriate specification from approved suppliers. •Aimed at reducing hazard •Pasteurize starch or water phase. •Use stable formulations (dependent mainly on pH, acetic acid) that cause die-off of infection pathogens. •Aimed at preventing an increase of hazard •Use a stable product formulation (pH ≤4.5; at least 0.2% undissociated acetic acid in the aqueous phase). •Avoid recontamination; physically separate ingredients and processed products. •Use suitable, hygienic equipment and process hygienically •Store final product dry; prevent condensation. Testing •Ingredients may be contaminated with pathogens at low rates (e.g., Salmonella in raw spices and herbs is about 1%); sampling and testing using reasonable sample numbers is not feasible. •When a stable product formulation is used, process control is sufficient to assure consumer safety. Spoilage •Spoilage can occur due to acetic-acid resistant microorganisms (i.e. certain yeasts and lactic acid bacteria). The major spoilage problems can be controlled by selecting suitable stable formulations, by preventing contamination via raw materials and the process environment, by hygienic packaging, and chilled storage, and distribution. (ICMSF. Microorg. In Foods, vol. 6. 2005, p. 491) (ICMSF. Microorg. In Foods, vol. 6. 2005)Microbial Control Summaries for Misc. Products 1
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