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I recently came across a brief Q&A about mayonnaise and food poisoning on the Mayo Clinic's website. Surely someone at MayoClinic.com must be aware of the irony here. At any rate, with the picnic season gearing up, some of the tips on the page are worth mentioning. I'm not sure how many folks out there make homemade mayo on a regular basis, but according to the Mayo Clinic, homemade is not the way to go if you're planning on using it for your picnic potato salad. Store-bought mayo is made with pasteurized eggs, which, according to the MC, pose a far lower risk of bacterial growth in your side dish than mayo made with raw eggs. Foods with mayonnaise-based dressings should also be kept on ice during serving, just to be on the safe side. [Photo: Kraft Foods]
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5-17-2006 @12:31PM twobrain said... alton brown says that when you make homemade mayo... just use lots of lemon juice... and leave it outside... and itll kill the bacteria...
salmonella... 1 in 30,000 eggs... even less in organic eggs... and the consequences of food poisoning in healthy adults... poo poo...
sterilized mass produced quasi mayo... can easily become infected with bacteria...
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5-17-2006 @6:15PM Big Poppa said... Eggless mayonnaise is superior. Try Vegenaise or Lemonaise. You won't miss the egg believe me.
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5-17-2006 @9:07PM Brian J. Geiger said... And, of course, some places have pasteurized eggs. Always good to use if you can find.
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5-18-2006 @4:29PM jen said... plus it's not the mayo that grows the bugs. it's the food they mayo coats coating. a nice moist enviroment is perfect breeding ground for bugs, and when you add a mayo dressing and seal in the breeding ground nicely, voila. food poisoning.
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11-15-2006 @8:04AM Alex said... Eggless mayonnaise is superior.
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