title: 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 investigatedSalmonellacontrol 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 ofSalmonellaspp. However, currently there is no consensus regarding the critical pH limit for the control ofSalmonella.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,Salmonellasusceptibility to pH stresses may also be influenced by storage temperature (in some studies refrigeration temperatures protectedSalmonellaspp. from acidulants) and is further complicated by the development ofSalmonellacross-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acid tolerance response (ATR). These mechanisms all provideSalmonellawith 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.
authors.affiliation: School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia. keer0004@flinders.edu.au.
authors.forename: Thilini Piushani
authors.initials: TP
authors.lastname: Keerthirathne
authors.affiliation: School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia. kirstin.ross@flinders.edu.au.
authors.forename: Kirstin
authors.initials: K
authors.lastname: Ross
authors.affiliation: School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia. howard.fallowfield@flinders.edu.au.
authors.forename: Howard
authors.initials: H
authors.lastname: Fallowfield
authors.affiliation: School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia. Harriet.Whiley@flinders.edu.au.
authors.forename: Harriet
authors.initials: H
authors.lastname: Whiley
keywords: NaCl; Salmonella spp.; fat content; garlic; mayonnaise; oils; pH; raw egg products; salmonellosis