Editing Mayonnaise (section)

== ''Salmonella'' ==

Mayonnaise, both commercially processed and home-made, has been associated with illnesses from ''[[Salmonella]]'' globally. The source of the ''Salmonella'' has been confirmed to be raw eggs.<ref>{{Cite book|url=https://books.google.com/books?id=q2Rfq1ZIWTMC|title=Microbiologically Safe Foods|last=Garcia|first=Jose Santos|date=2009-04-01|publisher=John Wiley & Sons|isbn=9780470439067|language=en}}</ref> Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by ''Salmonella'' from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with ''Salmonella'' counts of 180,000 [[Colony-forming unit|CFU]]/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with ''Salmonella'' counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and six fatalities. In 1984 in the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.<ref>{{cite web |last1=Squires |first1=Sally |title=MAYONNAISE MALAISE? |url=https://www.washingtonpost.com/archive/lifestyle/wellness/1998/06/30/mayonnaise-malaise/bddc53a3-9f6d-4c91-a819-cd5751483a7c/ |publisher=washingtonpost |access-date=25 March 2024}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=BoR8vgAACAAJ|title=Microbiological Safety and Quality of Food|last1=Lund|first1=Barbara|last2=Baird-Parker|first2=Anthony C.|last3=Gould|first3=Grahame W.|date=1999-12-31|publisher=Springer US|isbn=9780834213234|language=en}}</ref> In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.<ref>{{Cite book|url=https://books.google.com/books?id=sslUPhiE5C8C&pg=PA618|title=Food Safety 1995|last1=Steinhart|first1=Carol E.|last2=Doyle|first2=M. Ellin|last3=Institute|first3=Food Research|last4=Cochrane|first4=Barbara A.|date=1995-06-06|publisher=CRC Press|isbn=9780824796242|language=en}}</ref> Some brands use [[pasteurized eggs]] which would reduce this risk factor.<ref>{{Cite journal|last1=Keerthirathne|first1=Thilini Piushani|last2=Ross|first2=Kirstin|last3=Fallowfield|first3=Howard|last4=Whiley|first4=Harriet|date=2016-11-18|title=A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products|journal=Pathogens (Basel, Switzerland)|volume=5|issue=4|page=63|doi=10.3390/pathogens5040063|issn=2076-0817|pmc=5198163|pmid=27869756|doi-access=free}}</ref>