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Custard's last stand

, : Custard's last stand. Dairy, Food and Environmental Sanitation 13(7): 405-407

The human health hazards of custard pies, a sweetened mixture of milk and eggs in a pastry case, are discussed in relation to desirable storage conditions in retail outlets in the USA. The custard and pastry parts of the pies may be a source of staphylococcal infection and eggs and egg products may be a source of salmonellosis. Custards should be cooled to <45 degrees F within 1 h of preparation, displayed for a max. of 1 h out of refrigeration and destroyed if >1 day old.


Other references

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