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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Mathematical Modeling of Salmonella Multiplication in Mayonnaise

Mathematical Modeling of Salmonella Multiplication in Mayonnaise

de Oliveira Elias, Susana
Cesar Tondo, Eduardo
Sant'ana, Anderson

Paperback

Biology

ISBN10: 6209184294
ISBN13: 9786209184291
Publisher: Our Knowledge Publishing
Published: Dec 22 2025
Pages: 88
Weight: 0.28
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
The Salmonella Enteritidis SE86 strain has been identified as the main cause of salmonellosis in Rio Grande do Sul, and the main food involved has been homemade mayonnaise (HM). Thus, this study aimed to model the multiplication of SE86 in HM and study the practices of preparation, storage, and consumption of HM in RS. SE86 was inoculated into HM and stored at 7, 10, 15, 20, 25, 30, and 37 C. Multiplication curves were constructed using Baranyi's DMFit, generating R values greater than 0.98 for the primary models. The secondary model was performed using Ratkowsky's equation, obtaining R and RMSE values of 0.99 and 0.016, respectively. The experimental data showed that SE86 did not multiply in MC at 7 C for 30 days, while at 37 C it reached the infecting dose (10E6 CFU/g) in 6 h and the final population (10E9 CFU/g) in 13 h. The lag phases of SE86 in MC were shorter than those simulated in the tertiary models, suggesting that SE86 adapts quickly to this food. In addition, the questionnaire that evaluated the practices adopted by consumers and MC handlers showed that most respondents had a low level of IPShp.

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