| http://www.w3.org/ns/prov#value | - @LBell -- The sentence from the research you quoted, which you left out: However, if either type of mayonnaise is cross-contaminated by foods such as raw beef, unclean utensils, or E. coli O157:H7-infected food handlers after commercially processed containers are opened, the pathogen may survive at 58C for several weeks".
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