Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

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A Salmonella typhimurium strain was inoculated in reduced calorie mayonnaise. A central composite design was implemented to assess the effects of temperature (15 to 35°C), pH (4.5 to 6.5), glucose (1 to 4% [wt/vol]), and citric acid (0.05 to 0.1 % [wt/vol]) on the inactivation of Salmonella. Whatever the conditions, an inhibition of the strain was obtained, but only after a long period of time, from 11 to 85 days. In this study, as the survival curves obtained did not follow typical first-order destruction kinetics, the primary model chosen was exponential. A second-order polynomial linear regression was then used to study the effects of the various factors on the inhibition of S. typhimurium. Estimated values of the k parameter, which represented the shape of the destruction curves, were well correlated with the predicted ones (R 2 = 0.94). Generally, the higher the temperature with a low pH, the greater the inactivation. With a citric acid concentration of 0.09% (wt/vol), no glucose effect could be seen. In contrast, a lower acid concentration, 0.06% (wt/vol), enabled the higher level of destruction to be reached with a 3.5% (wt/vol) glucose concentration. This study documented that reduced calorie mayonnaise containing citric acid can represent a nonnegligible consumer safety risk and indicated that a well-fitted model is of interest to correctly predict this risk.


Document Type: Research Article

Affiliations: 1: L.G.P.T.A., Institut National de la Recherche Agronomique, 369 rue Jules Guesde, BP 39, 59651 Villeneuve d'Ascq Cedex, France 2: SERMHA, Institut Pasteur de Lille, 369 rue Jules Guesde, BP 39, 59651 Villeneuve d'Ascq Cedex, France

Publication date: December 1, 1997

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