Inactivation of Salmonella enterica serovar Typhimurium in Commercial Mayonnaise at Different Temperatures and pH

• Published in: Applied biological chemistry Vol. 53; no. 3; pp. 351 - 355
• Main Authors: Heo, S.K., Chung-Ang University, Ansung, Republic of Korea, Lee, J.Y., Chung-Ang University, Ansung, Republic of Korea, Jo, S.H., Chung-Ang University, Ansung, Republic of Korea, Bae, D.H., Konkuk University, Seoul, Republic of Korea, Kim, Y.S., Korea Health Development Research Institute, Seoul, Republic of Korea, Chung, M.S., Korea Health Development Research Institute, Seoul, Republic of Korea, Ha, S.D., Chung-Ang University, Ansung, Republic of Korea
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.06.2010; Springer Nature B.V; 한국응용생명화학회
• Subjects: Applied Microbiology; Biological Techniques; Bioorganic Chemistry; Chemistry; Chemistry and Materials Science; Deactivation; Death; death rates; Gompertz equation; Inactivation; Mayonnaise; Model accuracy; Mortality; pH effects; predictive model; Regression analysis; Salmonella; SALMONELLA TYPHIMURIUM; Storage temperature; Temperature; Temperature effects; 농학; Gompertz equation; death rates; predictive model; Typhimurium
• ISSN: 1738-2203; 2468-0834; 2234-344X; 2468-0842
• DOI: 10.3839/jksabc.2010.054

Surviving Salmonella Typhimurium (S. Typhimurium) cells in mayonnaise were monitored during storage at 10 to 40℃ at pH of 3.7 and 4.0. The survival of S. Typhimurium in mayonnaise was influenced by pH and storage temperature. The fastest decline in the viability of S. Typhimurium was observed at 40℃ and the slowest decline was observed at 10℃. Death rates were faster at pH 3.7 than at pH 4.0 at the same temperature, except for 30 and 40℃. With all experimental variables, linear regression analysis showed a good fit (r²=0.8564 to 0.9904). This model is appropriate for predicting death rates on the basis of a coefficient of determination of r²=0.87, a mean square error of 0.00055, a bias factor of 1.0112, and an accuracy factor of 1.30958. Our model provides a reliable prediction of the death rate of S. Typhimurium in mayonnaise based upon the combined effects of temperature and pH.