The influence of different oils on the death rate of Salmonella enteritidis in homemade mayonnaise |
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| Authors: | S A Radford CC Tassou † GJE Nychas † R G Board |
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| Institution: | *School of Biological Sciences, University of Bath, Claverton Down, Bath BA2 7AY, UK;†Ministry of Agriculture, Institute of Food Technology, S. Venizelou 1, Lycovrisi 14123, Athens, Greece |
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| Abstract: | The death rate of Salmonella enteritidis was always faster in mayonnaise made with extra virgin olive oil than in that prepared from blended olive or sunflower oils. The acidity and the phenolic profiles of these oils differed significantly. The most acidic oils (0·5% oleic acid), the extra virgin oils, also had the most complex phenolic profiles. The acidity of sunflower and blended olive oil was 0·2% and 0·4% respectively. |
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