The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric acid.

Abstract:

:The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric acid solution (citric acid concentration of > or = 4.98% (w/v)) was investigated. It was found that pH of mayonnaise is closely related to the ratio of egg yolk to citric acid, and the inactivation rate of the micro-organisms increases as the ratio decreases and/or incubation temperature increases. To achieve Salm. enteritidis PT4-free home-made mayonnaise prepared with pure lemon juice (citric acid concentration > or = 5% (w/v)), it is recommended that the pH should be 3.30 or below, or, in practice, at least 20 ml pure lemon juice per fresh egg yolk should be used. For the use of 20-35 ml pure lemon juice per egg yolk, the product should be held at 22 degrees C or over for at least 72 h and for the use of over 35 ml pure lemon juice per egg yolk, for at least 48 h before consumption or refrigeration.

journal_name

Lett Appl Microbiol

authors

Xiong R,Xie G,Edmondson AS

doi

10.1046/j.1365-2672.1999.00473.x

subject

Has Abstract

pub_date

1999-01-01 00:00:00

pages

36-40

issue

1

eissn

0266-8254

issn

1472-765X

journal_volume

28

pub_type

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