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Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis.

Author(s) : LEUSCHNER R. G. K., BOUGHTFLOWER M. P.

Type of article: Article

Summary

Salmonella enterica serovar Enteriditis PT4 and PT6 are associated with food poisoning outbreaks and are often found in food only in low concentrations. In this study a reproducible laboratory-scale procedure for preparation of mayonnaise is presented. The mayonnaise can be used for validation of new methods and is also suitable to study the behavior of low numbers of food pathogenic spoilage microorganisms in a food environment. Liquid egg was artificially contaminated with low levels of S. enterica serovar Enteritidis. Cells of S. enterica serovar Enteritidis had increased stability in the mayonnaise when subjected to low pH before addition to the mayonnaise. The pH of the mayonnaise was between 4.2 to 4.5 and remained stable over the storage period. Low-level S. enterica serovar Enteritidis remained stable in artificially contaminated mayonnaise for 4 weeks at 4 °C.

Details

  • Original title: Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis.
  • Record ID : 2001-2806
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 5
  • Publication date: 2001/05
  • Document available for consultation in the library of the IIR headquarters only.

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