Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures

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Abstract
Three Escherichia coli Ol57:H7 (EHEC) strains were inoculated separately into portions of commercially prepared mayonnaise held at 25 or 7°C, then examined periodically for survival of detectable EHEC. Four mayonnaise-based sauces including: a) mayonnaise-mustard sauce, b) blue cheese dressing, c) thousand island dressing and d) seafood sauce, were each inoculated with one EHEC strain. Samples of these sauces were held at 5°C, and assayed periodically for survival of detectable EHEC. Both direct plate count and selective enrichment recovery were employed as assay procedures. Escherichia coli O157:H7 strains, when inoculated and mixed into mayonnaise and stored at 25°C, became undetectable after 72 h storage when assayed by direct plating or by selective enrichment. The same strains inoculated into mayonnaise and stored at 7°C were detectable up to 35 days when assayed by direct plating or by selective enrichment. Escherichia coli O157:H7 inoculated into mayonnaise-based sauces and held at 5°C were detecta...

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