LAUSR

Abstract This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models. Mayonnaise (pH = 4.3, aw = 0.95) with 250 mg/kg polyphenols (PEM) and without (CM) were prepared and both inoculated with Salmonella at the final concentration of 5 Log CFU/g. Salmonella was enumerated in samples stored at 4 °C and at 22 °C for up to 48 h. In the CM mayonnaise, Salmonella population remained constant in samples stored at 4 °C (k = 0.4%/hour, P > 0.05) while it proliferated at 22 °C (k = 1.8%/hour, P