An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings.

An enterohemorrhaghic Escherichia coli O157:H7 (EHEC) outbreak in 1993 was epidemioiogically linked to commercial real mayonnaise. This study evaluated EHEC contamination risk during commercial mayonnaise and mayonnaise dressing production, and EHEC behavior in low-pH dressings. Two potential contamination sources, pasteurized liquid eggs and wet environmental areas, were surveyed for 4 months in three processing plants.