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Article: The variety of pourable salad dressings available in large containers for use in food service and home settings has increased in recent years.
- Article from:
- Microbial Update International
- Article date:
- April 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The variety of pourable salad dressings available in large containers for use in food service and home settings has increased in recent years. Many had believed that this increased the potential for postprocess contamination, such as at salad bars where portions are removed from the same container by several different people over an extended period of time. The preservation of commercially processed salad dressings depends, in part, on mild heat treatments that reduce, control or eliminate microorganisms. The presence of acetic acid, lactic and citric acids, a low pH, salt, natural antimicrobials and preservatives, such as sorbic acid or benzoic acid, create a harsh ...
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Article: Salad Dressings and Mayonnaise May Help Prevent ...
PR Newswire;
May 3, 1999 ;
700+ words
... ... ATLANTA, May 3 /PRNewswire/ -- Salad dressings and mayonnaise contain an essential ... of Clinical Nutrition, found that salad dressings and mayonnaise contain alpha linolenic ... consumption of foods such as oil-based salad dressings that provide polyunsaturated fats ...
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