Microbiological Quality of Home –made Mayonnaise Consumed at Ready to Eat Foods Establishments in Khartoum Locality

The microbiological quantity of home-made mayonnaise samples, prepared and consumed at fifty ready-to-eat food establishments in Khartoum locality, North Administrative Unit were investigated for hygienic status of premises. Laboratory work carried included aerobic viable count, coliform count and staphylococci species detection. The mayonnaise samples showed viable counts between 5 × 10 5 and 2.4 × 107, with mean of 4.4 × 106. The mean of most probable number for coliform bacteria was 3.4 × 103. The samples showed an isolation and presumptive identification of Staphylococcus species from 62 % of samples, Bacillus species from 32 % of samples. Escherichia coli from 20 % of samples and Salmonella species from 6 % of the samples. The high bacterial load of mayonnaise with hazardous bacteria was attributed to bacterial contamination from ingredients and handling conditions. Although low PH was detected in samples due to vinegar, lemon juice and citric acid and the presence of garlic appeared to be a significant safety factors of hygienic situation of ready-to -eat establishment that should be improved by handlers training and health education, and enforcement of food safety laws