Evaluation and single-laboratory verification of a proposed modification to the U.S. Food and Drug Administration method for detection and identification of Campylobacter jejuni or Campylobacter coli from raw silo milk.

The current U.S. Food and Drug Administration (FDA) methodology for detection of Campylobacter, a leading source for foodborne illness, is outdated.

Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures.

Three Escherichia coli Ol57:H7 (EHEC) strains were inoculated separately into portions of commercially prepared mayonnaise held at 25 or 7°C, then examined periodically for survival of detectable EHEC. Four mayonnaise-based sauces including: a) mayonnaise-mustard sauce, b) blue cheese dressing, c) thousand island dressing and d) seafood sauce, were each inoculated with one EHEC strain. Samples of these sauces were held at 5°C, and assayed periodically for survival of detectable EHEC.