The purpose of this study was to determine chemical, spoilage marker and microbiological quality of egg based products including (mayonnaise and salad dressing). Therefore, Ninety samples of mayonnaise and twenty-five samples of salad dressing were collected randomly from supermarkets and restaurants at local market in El-Behera, kafr El-sheikh and Alexandria Governorates. The obtained results revealed that mean value of pH and acid values in examined mayonnaise and salad dressing were 3.18±0.16 &4.76±0.13 and 6.23±2.03 &3.12±0.9, respectively. On the other hand, mean values of spoilage markers (TBA and TVN) in examined mayonnaise and salad dressing samples were 0.61±0.33 &0.44±0.11 malonaldehyde (mg/kg) and 11.49±7.34 &7.19±2.62 mg/100 g, respectively. Regarding to microbiological evaluation of both mayonnaise and salad dressing samples were determined and comparing with Egyptian regulation. In addition, Salmonella failed to be detected in all examined samples of mayonnasie and salad dressing. The results indicate that egg based products (mayonnaise and salads dressing) may contain pathogenic bacteria and thereby represent a risk to the consumers concerning foodborne diseases. Thus, it is essential to include the effective hygiene practices as an important safety measure in the production of mayonnaise- based salads.
Key words: Mayonnaise, Salad dressing, spoilage markers, microbiological evaluation
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