This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multifactors statistical approach and kinetic models. Mayonnaise (pH =4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additivefree mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C.

The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise

Laura Menchetti;
2020-01-01

Abstract

This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multifactors statistical approach and kinetic models. Mayonnaise (pH =4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P < 0.01) showing an increase of 1 Log CFU/g after 48 h (P < 0.001). The bactericidal effect of phenolic extract already occurred 1 h after inoculation (P < 0.05) and Salmonella count dropped by 9.5% and 5.8% per hour at 4 °C and 22 °C, respectively (P < 0.01). After 48 h, in PEM it was no longer detectable at both storage temperatures (P < 0.001). In conclusion, S. Enteritidis survives in additivefree mayonnaise stored at 4 °C and can proliferate if it is stored at 22 °C. The addition of PEOVW is effective for Salmonella control but the death rate is higher if the mayonnaise is stored at 4 °C.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/468757
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