28, May 2025

Microbial Surveillance of Commercial Egg Mayonnaise in Coimbatore and Pasteurized Alternative

VOLUME-11; ISSUE-5; MAY-2025

Author(s): 1.Drisya.S, 2. Juby T R

Authors Affiliations:

1 Microbiologist, Department of Microbiology, Kovai Medical Center Hospital, Coimbatore

2 Associate Professor, Department of Microbiology, Sree Narayana Guru College, Coimbatore, Tamil Nadu

DOIs:10.2015/IJIRMF/202505022     |     Paper ID: IJIRMF202505022


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Abstract: This study is undertaken to determine the microbial quality of commercially available egg mayonnaise sold in Coimbatore, to assess the antibiotic resistance of the isolated bacteria and preparation of pasteurized egg mayonnaise as an alternative. Egg mayonnaise samples (n=20) collected from the Coimbatore district, Tamil Nadu, India. Out of 20 samples analyzed, 17 showed the presence of more than one kind of bacterium. Total of 53 bacterial colonies were isolated from the analyzed samples. 8 samples (40%) showed the presence of the enteropathogen Salmonella sp, E.coli, which commonly causes food poisoning, was isolated from 14 (70%) of the samples. Citrobacter species, which are recognized as opportunistic pathogens that can cause foodborne illnesses, were isolated from 5 samples (25%). Staphylococcus sp, which is commonly found on eggshells and poses a significant food safety concern was found in 15 (75%) samples. Some of the isolates showed resistance towards few antibiotics.  Pasteurized egg mayonnaise was prepared as an alternative and analyzed for the presence of bacteria. No suspected bacteria were found in the preparation.
Egg mayonnaise, food borne pathogens, antibiotic resistance, pasteurized egg mayonnaise.

Drisya.S,  Juby T R(2025); Microbial Surveillance of Commercial Egg Mayonnaise in Coimbatore and Pasteurized Alternative, International Journal for Innovative Research in Multidisciplinary Field, ISSN(O): 2455-0620, Vol-11, Issue-5, Pp.136-143,.          Available on –   https://www.ijirmf.com/

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