Fate of salmonella enterica serovar enteritidis during manufacture and storage of home made mayonnaise : with 6 tables

Abstract EN

In this study, six different recipes of homemade mayonnaise were prepared using lemon juice in order to bring down pH to 4.55 ± 0.01; 3.31*0.10; 4.30 ± 0.06; 3.4U0.04; 4.0 ± 0.11 and 3.30 ± 0.03, respectively.

The content of oil (250 ml), egg yolk (20 g), citric acid (> 5 % w / v) (20-40 ml), salt (0-3 g), mustard (1 g), sugar (0.5g) and white pepper (0.25g) varied among the different recipes.

All recipes were scored for their sensory evaluation.

The results showed that Recipe 1; 3 and 5 gained higher grades and higher acceptability for most sensory attributes than the other recipes.

The behavior of Salmonella enteric server Enteritis's in homemade mayonnaise was studied at two 1 holding temperatures (5 and 22°C).

The presence value increased i whereas the amount of citric acid and storage temperature decreased.

: Storage of mayonnaise at low temperature (5°C) protected the Salmonella enteritis's against the effect of citric acid.

The fate of Salmonella enteritis's appeared to be largely dependent on the temperature of the storage.

Therefore, for production of safe homemade mayonnaise, the use of citric acid at 25 ml or more and storage in warm place at 22°C for 72 hours before consumption or refrigeration was recommended.