The survivability of Coxiella burnetii in mayonnaise and its ingredients, including whole egg, yolk, albumen,and vinegar as an acetic acid was investigated. The infectivity of
C. burnetii in mayonnaise decreased over time to be 1/100 after seven days at room temperature. No change in the infectivity of
C. burnetii was observed for 0.5% to 2.0% acetic acid for seven days at room temperature. The incubation of
C. burnetii in the albumen lowered the infectivity to 1/10. Heating the coxiella suspension at 64 ℃for seven minutes decreased the infectivity to 1/100 in yolk compared to 1/10 in PBS. These results indicated that contaminated
C. burnetii in mayonnaise may be able to be eliminated with seven days.
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