Review: Fate of pathogens in home-made mayonnaise and related products

Radford, Sarah A.; Board, R. G.

doi:10.1006/fmic.1993.1031

Cited by 66 publications

(54 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The addition of Prebiotic compounds, such as starch, and oligosaccahrides promotes the survival of Probiotic bacteria (Modler et al, 1990;Mituoka, 1992;Sultana et al, 2000;Dembczynski and Jankowski, 2002;Homayouni et al, 2008;Donthidi et al, 2010;Mirzaei et al, 2012). A limiting factor in survival of probiotic bacteria has been reported as low pH (3.6 to 4.6) of mayonnaise sauce owing to the concentration of acetic acid (Radford and Board, 1993;Khalil and Mansour, 1998). It has been proven that microencapsulated probiotics survive better in acid conditions (Khalil and Mansour, 1998;Kebary and Hussein, 1999;Mokarram et al, 2009;Nazzaro et al, 2009;Chávarri et al, 2010;Brinques and Ayub, 2011;Su et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Two types of probiotics (Lactobacillus casei and Bifidobacterium bifidum) were added to mayonnaise sauce as either free cells or encapsulated with resistant starch. The survival of L. casei and B. bifidum was evaluated during the product storage for 30 days at 4°C. The viability of B. bifidum cells disappeared in the free state after 10 days; however, free L. casei approximately decreased 6 log cycles in a number of cells after 30 days storage at 4°C. When the L. casei and B. bifidum were encapsulated in calcium alginate capsules with Hi-Maize starch, the viable cell numbers were decreased to 1.3 × 10 7 and 9 × 10 5 CFU/g, respectively. In general, the results showed that encapsulation with resistant starch can significantly enhance the survival of probiotic bacteria in mayonnaise sauce during storage. No differences were detectable in the morphology of capsules by scanning electron microscopy and optical microscopy. Sensory qualities of mayonnaise sauce were improved by the addition of encapsulated probiotic bacteria.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…Apesar do consumo de maionese caseira não ser recomendado, muitas pessoas optam por consumi-la devido a suas características sensoriais 20 . Uma vez que seu principal ingrediente é o ovo, e esse pode estar contaminado por Salmonella, mesmo sem apresentar características perceptíveis 4,10 , cuidados rigorosos devem ser seguidos na preparação desse alimento.…”

Section: Introductionunclassified

Cinética de crescimento de Salmonella Enteritidis envolvida em surtos alimentares no RS: uma comparação com linhagens de outros sorovares

Malheiros¹,

Paula²,

Tondo³

2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

ResumoNo período de 1999 a 2002, uma linhagem geneticamente caracterizada de Salmonella Enteritidis esteve envolvida em mais de 90% das salmoneloses ocorridas no RS. Este trabalho teve por objetivo avaliar a cinética de crescimento dessa linhagem, comparando-a com o crescimento de uma linhagem de S. Typhimurium e de S. Bredeney não envolvida em surtos alimentares. Para tanto, cada linhagem foi semeada separadamente em caldo nutriente (CN) e em salada de batata com maionese caseira (SMC), os quais foram mantidos a 30 °C e 9,5 °C. Os resultados obtidos em laboratório foram comparados com os resultados modelados pelo Pathogen Modelling Program, USDA. Em CN, a cinética de crescimento a 30 °C foi semelhante para todas as linhagens, as quais atingiram aproximadamente 8 log UFC.mL -1 . Em SMC, a 30 °C, a linhagem de S. Enteritidis apresentou maior quantidade de células nas primeiras 6 horas de crescimento, sendo que somente depois de 12 horas todos os microrganismos testados atingiram quantidades semelhantes de células, ou seja, aproximadamente 6 log UFC g -1 . Em CN e em SMC, na temperatura de 9,5 °C, não foi detectado crescimento de nenhuma das linhagens testadas de Salmonella durante as primeiras 24 horas, sugerindo que essa temperatura foi suficiente para controlar a multiplicação desses microrganismos. A modelagem bacteriana confirmou a maioria dos resultados obtidos. Palavras-chave: Salmonella; RS; cinética de crescimento; maionese caseira. AbstractFrom 1999 to 2002, a genetically characterized strain of Salmonella Enteritidis was involved in more than 90% of foodborne salmonellosis in the state of Rio Grande do Sul, southern Brazil. This work aimed to evaluate the growth kinetics of this strain in comparison with that of other Salmonella serovar strains (S. Typhimurium and S. Bredeney) which were not involved in salmonellosis outbreaks. Each strain was inoculated separately in nutrient broth (NB) and in potato salad prepared with homemade mayonnaise (MS), and incubated at 30 and 9.5 °C. The experimental results were compared with results obtained by the Pathogen Modeling Program, USDA. All the strains showed similar growth characteristics in NB at 30 °C, reaching approximately 8 log CFU.mL -1 . In MS, the S. Enteritidis strain showed higher counts in the first 6 hours when cultivated at 30 °C. Only after 12 hours of incubation did all the microorganisms reach similar counts (approximately 6 log CFU g -1 ). No growth of any strain was detected in the first 24 hours in NB and MS at 9.5 °C, suggesting that this temperature was adequate to control the multiplication of the tested Salmonella strains. The bacterial modeling confirmed most of the experimental results.

show abstract

“…A food of similar manufacturing technology and composition is eggplant salad. The safety of these commodities is ensured mainly by low pHs (5,28). Despite the intrinsic safety of these products, many pathogens, such as Escherichia coli O157:H7, a pathogenic bacterium which is responsible for hemorrhagic colitis and hemolytic-uremic syndrome, are able to survive (13,28,32,34).…”

mentioning

confidence: 99%

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Skandamis

Nychas

2000

Appl Environ Microbiol

203

103

View full text Add to dashboard Cite

Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12900 supplemented with different concentrations of oregano essential oil (0.0, 0.7, 1.4, and 2.1% [vol/wt]) and stored at different temperatures (0, 5, 10, and 15°C). The product's pH was adjusted to 4.0, 4.5, or 5.0 with lemon juice. For each combination of the environmental factors, the bacterial counts were modeled, using the Baranyi model, as a function of time to estimate the kinetic parameters of the pathogen. A reduction of more than 1 log unit in E. coli O157:H7 counts was observed in all cases, and the death rate depended on the pH, the storage temperature, and the essential oil concentration. Separate quadratic models were developed with natural logarithms of the shoulder period and death rate as estimated by the growth model, as a function of temperature, pH, and oregano essential oil concentrations. These were further used to predict the population of E. coli O157:H7 NCTC 12900 from other inoculated eggplant salads at random conditions of temperature, pH, and oregano oil concentration. The predicted values were compared with viable-count measurements for validation.

show abstract

Review: Fate of pathogens in home-made mayonnaise and related products

Cited by 66 publications

References 0 publications

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Cinética de crescimento de Salmonella Enteritidis envolvida em surtos alimentares no RS: uma comparação com linhagens de outros sorovares

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Contact Info

Product

Resources

About