Recipe for safer sauces

@article{McGee1990RecipeFS,
  title={Recipe for safer sauces},
  author={Harold McGee},
  journal={Nature},
  year={1990},
  volume={347},
  pages={717-717}
}
  • H. McGee
  • Published 25 October 1990
  • Biology, Medicine
  • Nature
View on Springer
ncbi.nlm.nih.gov
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Gravitropism: changing ideas

References

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Contrary to popular opinion, mayonnaise and salad dressing when added to salads or sandwiches will not increase spoilage or public health hazards, but actually retard spoilage and growth of pathogenic microorganisms.
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A lipid biochemist and a head chef at a leading restaurant chain are inspired by a recent article in Nature entitled "Interparticle Forces in Multiphase Colloid Systems: The resurrection of coagulated sauce Bearnaise".
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Over the past 5 years Salmonella enteritidis infections in humans have increased on both sides of the Atlantic ocean, and investigations in individual countries suggest it is related to consumption of eggs and poultry which harbour the organism.
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Safe Shopping, Safe Cooking, Safe Eating: Simple Rules That Can Protect You and Your Family.By Richard Lacey. Penguin: 1989. Pp.177. £2.99. Salmonella in Eggs. Vol. I Report and Proceedings of the…
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