I am currently studying a group project on an home made Mayonnaise (eggs non pasteurized / and vinegar)
A family consumed an home made mayonnaise after a bad conservation (mayonnaise has stayed on the tables during same days) and after 5/6 days (shelf life expired). It was not the only one who consume it in this way. However, only this family experiences severe symptoms immediatly (fever, diarrheas, and pain.) We were wondering which toxins may be the cause of these symptoms;
Hello, the numerous microorganisms with wide diversity possible in mayonnaise which is quite reach medium for growing different types of microorganisms. Fever diarhheas mostly caused by food born pathogenes auch as Salmonella sp. and Shigotoxines produced by Shigella sp.
After many researchs, we found that it may be staphylococcus aureus or an E. Coli. We will search also for these Pathogenes and toxins. Thank you a lot
Some fungi can grow in a home made mayonnaise during a bad conservation, especially it has no preservatives.
Also, bacteria can grow such as Salmonella spp. and Shigella spp. which produce some harm toxins.
- Badges
- Science topic
- Similar topics
- Chemistry
- Biochemistry