Evaluation of the microbiological quality of mayonnaise using an accelerated shelf-life test

The growing demand for ready-to-eat foods has driven the development of products characterized by quality, safety, and storage stability. This study aimed to evaluate the microbiological quality of a newly developed mayonnaise (DM) subjected to an accelerated shelf-life test. The mayonnaise was produced in accordance with Good Manufacturing Practices and stored under different conditions: a control sample at 25 °C and two samples subjected to thermal stress at 35 °C and 45 °C for 30 days. Microbiological analyses were performed at the established storage intervals, including the detection of Salmonella spp., Enterobacteriaceae, molds, and yeasts, in accordance with current Brazilian legislation, established by Resolution RDC No. 724, of July 1, 2022, and Normative Instruction No. 161, of July 1, 2022. For mayonnaise, the microbiological standards establish the absence of Salmonella spp. in 25 g and a maximum limit of 10² CFU/g for Enterobacteriaceae, molds, and yeasts. The results demonstrated the absence of Salmonella spp. and Enterobacteriaceae at all evaluated storage periods, indicating adequate hygienic and sanitary conditions during product processing and storage. No mold or yeast growth was observed on days 0, 15, and 30. The analyses corresponding to day 7 were disregarded due to external contamination of the Petri dishes, which was not representative of sample contamination. The results demonstrated that the mayonnaise exhibited microbiological stability throughout the accelerated storage period, highlighting the effectiveness of the Good Manufacturing Practices and the product's potential to maintain its microbiological quality under the evaluated conditions. Further studies involving longer storage periods and a greater number of sampling points are recommended to improve the estimation of the product's microbiological shelf life.