Dr. Bray Links

Sunday, December 4, 2016

Is Pre-Cut Salad More Prone to Salmonella Contamination?

Over the course of the study, the researchers made another surprising revelation: over a 5-day period—which is the typical amount of time that people tend to store bagged salads in their refrigerators—100 individual Salmonella bacteria multiplied to around 100,000 individual bacteria. Dr. Freestone commented that "textbooks say that food-borne pathogens, like Salmonella, actually prefer the temperature of their host, which is 37 degrees [Fehrenheit," but the salad juices incited Salmonella growth in the refrigerator.


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