The death rate of Salmonella enteritidis was always faster in mayonnaise made with extra virgin olive oil than in that prepared from blended olive or sunflower oils. The acidity and the phenolic profiles of these oils differed significantly. The most acidic oils (0·5% oleic acid), the extra virgin oils, also had the most complex phenolic profiles. The acidity of sunflower and blended olive oil was 0·2% and 0·4% respectively.
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Radford et al. (1991) studied this question.
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