著者

栗原 健志 水谷 宏 野村 裕子 武田 典子 今井 忠平

出版者

Japanese Society of Food Microbiology

雑誌

日本食品微生物学会雑誌 (ISSN:13408267)

巻号頁・発行日

vol.11, no.1, pp.35-41, 1994-06-20 (Released:2010-07-12)

参考文献数

25

被引用文献数

4 5

---

Home-made type mayonnaise and commercial type mayonnaise were inoculated with 105/g of 4 phage types of Salmonella Enteritidis (SE), isolated from unpasteurized whole eggs, and the behavior of SE was examined. At 30°C the number of SE in home-made mayonnaise decreased to less than 10/g after 5-6 days, and decreased to the same level after 1 day in commercial type mayonnaise. At 10°C the number of SE inoculated into home-made type mayonnaise hardly decreased after 9 days, and decreased to less than 10/g after 3-6 days in commercial type mayonnaise. The difference between the phage types was not so large. SE inoculated into a delicatessen plant type mayonnaise showed the same behavior as that inoculated into commercial type mayonnaise.In potato, egg, and crab salads containing 15% home-made type mayonnaise, in which SE was still surviving, SE grew rapidly at 25°C, but hardly grew at 10°C.The importance of using pasteurized yolk in commercial mayonnaise, and a low storage temperature for salads was recognized.