Raw egg-based dishes present a safety risk when eggs of uncertain Salmonella status are used. Here, the inactivation of four Salmonella serovars at different combinations of acid, pH and temperature were investigated. Strains of egg or broiler-associated Salmonella serovars Enteritidis, Infantis, Typhimurium, and a heat resistant Senftenberg 775W were tested in broth and egg yolk. It was observed that although S. Senftenberg 775W survived better than its mutant lacking the loci of heat resistance, the wild type per se was not acid tolerant. For all strains, egg yolk acidification with vinegar to pH 3.9 and storage at 25 °C or 8 °C resulted in >4Log(cfu/mL) reductions within 2h or 24h, respectively. At pH 4.2, 2-3Log(cfu/mL) reductions were seen within 6h at 25 °C. In contrast, acidification with lemon juice to pH of 3.9 allowed for growth at 25 °C, while a pH of 2.9 ensured >4Log(cfu/mL) reductions within 24h. Egg yolk and acid form the basis for many recipes and with a ratio of 0.82 of vinegar ($\ge$5% acetic acid) to egg yolk or 1.23 of lemon juice to yolk and storage at 25 °C for 2h or 24h, respectively, a high degree of safety can be obtained, if properly chilled raw eggs are used.

当使用沙门氏菌状态不确定的鸡蛋时，生鸡蛋制菜肴会带来安全风险。在这里，研究了四种沙门氏菌在不同的酸，pH和温度下的失活。在肉汤和蛋黄中测试了与鸡蛋或与肉鸡相关的沙门氏菌肠炎沙门氏菌，婴儿，伤寒沙门氏菌和耐热性Senftenberg 775W的菌株。据观察，尽管S。Senftenberg 775W比缺少耐热位点的突变体存活得更好，野生型本身不耐酸。对于所有菌株，用醋将蛋黄酸化至pH 3.9，并在25°C或8°C下储存，分别在2小时或24小时内降低了> 4Log（cfu / mL）。在pH 4.2下，在25°C下6h内观察到2-3Log（cfu / mL）降低。相比之下，用柠檬汁酸化至3.9的pH值则使其在25°C下生长，而2.9的pH值则确保在24小时内降低> 4Log（cfu / mL）。蛋黄和酸是许多食谱的基础，醋的比例为0.82（$\ge$如果使用适当冷藏的生鸡蛋，则分别对蛋黄和柠檬汁分别添加5％（5％的乙酸）或蛋黄和柠檬汁的1.23（分别在25°C下存储2h或24h）。