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787. Mayonnaise From a Recently Opened Jar Kept in a Cabinet Less Than a Week
Dr. Don and Professor Ben talk about the risks from a jar of mayonnaise that was opened and then accidentally left at room temperature for less than a week
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review - ScienceDirect
- Review: Fate of pathogens in home-made mayonnaise and related products - ScienceDirect
- An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings - ScienceDirect
- A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
- Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies - ScienceDirect
- Mayonnaise - an overview | ScienceDirect Topics
- Independent Writer, Speaker, and Broadcaster - Merlin Mann
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By Don Schaffner and Ben Chapman
4.8
7777 ratings
Dr. Don and Professor Ben talk about the risks from a jar of mayonnaise that was opened and then accidentally left at room temperature for less than a week
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review - ScienceDirect
- Review: Fate of pathogens in home-made mayonnaise and related products - ScienceDirect
- An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings - ScienceDirect
- A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
- Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies - ScienceDirect
- Mayonnaise - an overview | ScienceDirect Topics
- Independent Writer, Speaker, and Broadcaster - Merlin Mann
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