Abstract
The rate of autosterilization of mayonnaise inoculated deliberately with salmonellas is influenced by factors other than pH per se. The type of oil or vinegar chosen in the preparation of home-made mayonnaise influenced the rate of autosterilization of the product. A total of seven vinegars and eight commercial oil types were compared with an acetic acid/sunflower oil control in the study of the fate of Salmonella enteritidis in home-made mayonnaise. With the vinegars, it was noted that the pH of the mayonnaise was not the sole determinant of the rate of death of salmonellas. With storage at 20 °C there was a general association between death rate and the acetic acid content of a mayonnaise. The rate of death of the salmonellas differed with the various oils: olive oil with garlic or basil showed the fastest rate of death, followed by soya, grapeseed, rapeseed, groundnut, sunflower, hazelnut and a blended olive oil.
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