An abstract in the April 2006 Journal of Food Protection discussed the death rates of Salmonella, E. coli O157:H7, and Listeria in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings. The study attempted to affirm the expectation that these dressings do not support the growth of these pathogens.
Dressings were inoculated with low and high populations of separate five-strain mixtures of each pathogen, and stored at 25 degrees Celcius for up to 15 days.
Regardless of the initial inoculation population, all test pathogens rapidly died in all salad dressings, ranging from 1 to 8 days maximum. The type of dressing and level of fat in the dressings did not have a marked effect on the rate of inactivation of pathogens.
Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese salad dressings manufactured by three companies and stored at 25 degrees C do not support the growth of Salmonella, E. coli O157:H7, and Listeria, and should not be considered as potentially hazardous foods as defined by the U.S. Food and Drug Administration Food Code.
Other E. coli Lawsuits
McDonalds linked to 90 E. coli cases and 1 Death
2 dead with 22 injured in E. coli Hamburger Outbreak in Montana
E. coli Outbreak in Washington and California linked to Walnuts
Seattle PCC Market E. coli outbreak linked to Guacamole
11 with E. coli linked to Raw Milk LLC Cheese
Miguel’s Cocina 4S Ranch E. coli Outbreak sickens 35
Huntley High School students hit with E. coli
Marler Clark retained by a dozen families to investigate Fueling Brain E. coli Outbreak
E. coli Outbreak linked to University of Arkansas
E. coli Lawsuit filed in Washington State against Torero's Mexican Restaurant
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E. coli Food Poisoning
What is E. coli and how does it cause food poisoning? Escherichia coli (E. coli) is a highly studied, common species of bacteria that belongs to the family Enterobacteriaceae, so...
E. coli O157:H7
E. coli O157:H7 is a foodborne pathogen that causes food poisoning. E. coli O157:H7 is the most commonly identified and the most notorious Shiga toxin-producing E. coli (STEC) serotype in...
Non-O157 STEC
Non-O157 Shiga Toxin-Producing E. coli can also cause food poisoning. E. coli O157:H7 may be the most notorious serotype of Shiga toxin-producing E. coli (STEC), but there are at least...
Sources of E. coli
Where do E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) come from? The primary reservoirs, or ultimate sources, of E. coli O157:H7 and non-O157 STEC in nature are...
Transmission of and Infection with E. coli
While many dairy cattle-associated foodborne disease outbreaks are linked to raw milk and other raw dairy products (e.g., cheeses, butter, ice cream), dairy cattle still represent a source of contamination...
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