Raw egg-based sauces, such as mayonnaise and aioli, are frequently identified as sources of Salmonella during outbreaks of human cases of foodborne gastrointestinal disease. In this study, we surveyed aioli and mayonnaise recipes from different popular food websites to identify potential risk factors that may lead to the survival of Salmonella Typhimurium. In laboratory experiments, different ratios of food acids were used to determine if lemon juice, vinegar, or a combination of both restricted Salmonella Typhimurium culturability. We found that as long as the pH was below 4.2, bacterial culturability was limited. The use of whole egg alone or in combination with egg yolk was also investigated. Sauce preparations containing whole egg exhibited higher pH and supported Salmonella Typhimurium culturability longer than those containing yolk only. Ten restaurant prepared sauces were also obtained to further characterize the effect of preparation variability. Sauce preparations with a pH $\le$ 3.8 did not support bacterial culturability after 4 h incubation at any temperature. The higher the pH the longer Salmonella Typhimurium remained culturable. Based on this study, it is recommended that raw egg-based foods are acidified, then stored at room temperature for at least 4 h prior to consumption.

在人类食源性胃肠道疾病暴发期间，蛋黄酱和蒜泥蛋黄酱等蛋类生酱通常被认为是沙门氏菌的来源。在这项研究中，我们调查了不同流行食品网站上的蒜泥蛋黄酱和蛋黄酱的配方，以确定可能导致鼠伤寒沙门氏菌存活的潜在危险因素。在实验室实验中，使用不同比例的食用酸来确定柠檬汁，醋或两种受限沙门氏菌的组合鼠伤寒菌的可培养性。我们发现，只要pH值低于4.2，细菌的培养能力就会受到限制。还研究了全蛋单独使用或与蛋黄结合使用的情况。与仅含有蛋黄的那些相比，含有全蛋的调味品具有更高的pH值和更长的鼠伤寒沙门氏菌可培养性。还获得了十种餐厅准备的调味料，以进一步表征准备变化的影响。pH值的调料$\le$3.8在任何温度下孵育4小时后均不支持细菌可培养性。pH值越高，鼠伤寒沙门氏菌可培养的时间越长。根据这项研究，建议将生鸡蛋类食品酸化，然后在食用前在室温下保存至少4小时。