The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric acid

The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared wit h citric acid solution (citric acid concentration of greater than or equal to 4.98% (w/v)) Was investigated. It was found that pH of mayonnaise is clo sely related and the inactivation race of the micro-organisms increases as the ratio decreases and/or incubation temperature increases. To achieve Sal m. enteritidis PT4-free home-made mayonnaise prepared with pure lemon juice (citric acid concentration greater than or equal to 5% (w/v)), it is recom mended that the pH should be 3.30 or below, oi, in practice, at least 20 ml pure lemon juice per fresh egg yolk should be used. For the use of 20-35 m l pure lemon juice per egg yolk, the product should be held at 22 degrees C or over for at least 72 h and for the use of over 35 ml pure lemon juice p er egg yolk, for at least 48 h before consumption or refrigeration.