A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

Abstract

Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp. However, currently there is no consensus regarding the critical pH limit for the control of Salmonella. The effectiveness of pH as a control mechanism is influenced by the type of acid used, with the effectiveness of lemon juice compared with vinegar highly debated. Additionally, Salmonella susceptibility to pH stresses may also be influenced by storage temperature (in some studies refrigeration temperatures protected Salmonella spp. from acidulants) and is further complicated by the development of Salmonella cross-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acid tolerance response (ATR). These mechanisms all provide Salmonella with an added advantage to ensure survival under various pH conditions. Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs) from mint, cinnamon, cardamom and clove.

Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review

“…Bacterial diseases of animal origin, e.g., caused by Campylobacter sp., Salmonella sp., Listeria sp., or the Enterobacteriaceae family, constitute a serious health risk both in developing countries and in advanced ones as well, such as EU countries and the United States. It is estimated that in the US, the number of food poisonings may reach as high as 48 million cases a year, with salmonellosis and campylobacteriosis alone affecting as many as 2 million people a year [ 11 , 12 ]. In the EU, there are over 200,000 cases of bacterial zoonoses noted annually with presumably much higher numbers of real cases.…”

“…In Canada, the annual incidence of food poisonings ranges between 3.1 and 5.0 million. In Australia, the incidence is 5.4 million [ 11 , 12 ].…”

Microbial enrichment and multiplexed microfiltration for accelerated detection of Salmonella in spinach

“…This is in agreement with previous reports in the literature indicating that Salmonella can remain viable at a range of temperatures and time periods. Persistence of this pathogen under a range of environmental conditions is related to pathogenicity in a variety of food products including spinach …”

The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise

“…Mayonnaise is a methodically prepared, semi-solid sauce, which is a combination of raw eggs, vinegar, oil, and spices [9,10]. The most common control mechanisms for Salmonella in raw egg products involve various combinations of time, temperature, and pH [11]. According to the current guidelines in different states of Australia (New South Wales, Victoria, and South Australia), raw egg products should be stored under 5 • C and the pH should be 4.2 or less than 4.6.…”