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Mayonnaise shown to slow growth of salad bacteria study finds
Wisconsin researchers report mayonnaise in chicken and ham salads retards certain bacteria growth under varying temperatures. Using three batches with full half and no mayonnaise they inoculated Salmonella and Staphylococcus aureus and observed slower initial bacterial rise in mayo containing samples. Refrigeration further inhibited growth, while no mayonnaise allowed greater bacterial increase at room temp.
MENTIONED IN THIS ARTICLE
University of Wisconsin
Food Research Institute
Michael P. Doyle
Agriculture and Life Sciences
University