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Formulate salsa to prevent Salmonella growth.

Publication: Microbial Update International
Publication Date: 01-OCT-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Salsa typically has an acidic pH and an aroma of garlic, cilantro and other seasonings. Such characteristics would suggest that it is an adverse environment for the survival and growth of foodborne pathogens.

But during last year's large multistate outbreak in the United States of S. Saintpaul infections, possibly associated with multiple...

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