INTRODUCTION

Salmonella Enteritidis is the main cause of food borne disease which is transmitted
mainly through egg and raw-egg products. Mayonnaise is a raw-egg product and seems
to have a high percentage of contamination of Salmonella Enteritidis. This bacteria
causes salmonellosis which is harmful infection. The purpose of this study was to
determine what effects would pH and temperature have on the behavior of Salmonella
Enteritidis phage type 4 in home-made mayonnaise, in order to control and destroy the
bactericidal activity. Tests of mayonnaise were set up with various pH esteems utilizing
wine vinegar or lemon squeeze so as to cut down the pH to 5,4.5,4 and 3.6, innoculated
and incubated at 4, 24 and 35°C for 5 days.
MATERIALS

 2 fresh eggs (110g)

 3g of salt
 0.5L sunflower seed oil
 Lemon juice
 Wine vinegar (6% acetic acid)
 Bacterial culture of Salmonella Enteritidis phage type 4
 Tryptone Soya Broth
 Blood Agar
 Brilliant Green Agar