African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5230

Full Length Research Paper

Microbial quality of retail mayonnaise-base salads

Muhittin Tayfur1*, Seda Cakır1, Tugce Orkun1, Aydan Ercan1 and Nurcan Yabancı2
1Baskent University, Faculty of Health Sciences, Department of Nutrition and Dietetics,   Baglıca Campus, 06810, Ankara, Turkey. 2Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sukriye Mahallesi, Plevne Caddesi No 5, Altındag, Ankara, Turkey.
Email: [email protected]

  •  Accepted: 10 May 2013
  •  Published: 14 May 2013


The purpose of this study was to determine the microbiological quality of retailmayonnaise-based salads samples. A total of 432 samples were collected between 1 February 2008 and 31 July  2009 in Ankara. In the present study, pH values of the samples were measured in the range of 4.05-7.10 (average pH=5.69). The samples with pH higher than 4.6 (n=236/432, 54.6 %) were carried out for microbiological analysis. In the present study, the samples were analysed for the presence of total aerobic bacteria (TAB),Esherichia coli, Salmonella spp. and Staphylococcus aureus. According to microbiological analysis, TAB was detected in 210 of 236 (89.4 %) retail mayonnaise based salads (range: 1.1x102-2.9´106 cfu/g). E.coliSalmonella and S. aureus were detected in 143 (60.6.%) of 236 samples each, with a range of 1.3´102-3.6´104 cfu/g, 2.4´102-7.1´104 cfu/g (62 samples, 26.3%) and 1.8´102-8.3´103 cfu/g (41 samples, 17.40%), respectively. The results indicate that the type of mayonnaise based salads analysed may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to foodborne diseases. Thus, it is essential to include the effective hygiene practices as an important safety measure in the production of mayonnaise- based salads.


Key words: Mayonnaise-based salads, microbiological analysis, pathogens.


Abbreviations: TAB, Total aerobic bacteria; MBS, mayonnaise-based saladsRTE,ready-to-eat; GMP, good manufacturing practices.