Fate of Escherichia coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing

Commercial mayonnaise and refrigerated ranch salad dressing were inoculated at two levels with two strains of Escherichia coli O157:H7, a non-pathogenic E. coli, and the non-fecal coliform Enterobacter aerogenes. Results showed that at the high inoculation level (10(6) colony forming units [CFU]/g) in mayonnaise stored at room temperature (ca. 22 degrees C) both strains of O157:H7 were undetected at 96 h. At the high inoculation level, all strains of coliform bacteria tested survived longer in salad dressing stored at 4 degrees C than in mayonnaise stored at 22 degrees C. The O157:H7 strains were still present at low levels after 17 days. The survival time in the low-level inoculum (10(4) CFU/g) study decreased, but the survival pattern in the two products was similar to that observed in the high-level inoculum study. Slight differences in survival among strains were observed. The greater antimicrobial effect of mayonnaise may be attributable to differences in pH, water activity (a(w)), nutrients, storage temperature, and the presence of lysozyme in the whole eggs used in the production of commercial mayonnaise. Coliform bacteria survived longer in refrigerated salad dressing than in mayonnaise particularly at the high-level inoculum. Both mayonnaise (pH 3.91) and salad dressing (pH 4.51) did not support the growth of any of the microorganisms even though survival was observed