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A Review of Temperature Ph and Other Factors That Influence the Survival of Salmomella

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Review

doi: 10.3390/pathogens5040063.

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

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  • PMID: 27869756
  • PMCID: PMC5198163
  • DOI: x.3390/pathogens5040063

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Review

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

Thilini Piushani Keerthirathne  et al. Pathogens. .

Gratuitous PMC article

Abstract

Salmonellosis is i of the master 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 accept investigated Salmonella control mechanisms utilized in the product 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 part in the consistency and stability while affecting the survival of Salmonella spp. However, currently in that location is no consensus regarding the disquisitional pH limit for the command of Salmonella. The effectiveness of pH every bit a control machinery is influenced by the type of acrid used, with the effectiveness of lemon juice compared with vinegar highly debated. Additionally, Salmonella susceptibility to pH stresses may also be influenced past storage temperature (in some studies refrigeration temperatures protected Salmonella spp. from acidulants) and is further complicated by the development of Salmonella cantankerous-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acrid tolerance response (ATR). These mechanisms all provide Salmonella with an added advantage to ensure survival under diverse pH conditions. Other misreckoning factors include the fat content, and the add-on of NaCl, garlic and plant essential oils (PEOs) from mint, cinnamon, cardamom and clove.

Keywords: NaCl; Salmonella spp.; fatty content; garlic; mayonnaise; oils; pH; raw egg products; salmonellosis.

Disharmonize of interest statement

The authors declare no conflict of interest.

Figures

Figure A1
Figure A1

Preparation of mayonnaise [74,81,82,84,85].

Figure A2
Effigy A2

Definition of h2o action.

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