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The wonderful benefits of industrial food! According to a recent New York Times article, it turns out that vinegar and a mix of other ingredients make the majority of commercial brands of mayonnaise protect against food spoilage. So, this summer, when you make sandwiches for a picnic, you can use plenty of mayonnaise without wondering whether or not it will cause food to rotten and cause food poisoning.
During the summer, many of us get concerned that in the scorching heat food will turn on us. And so, considering the fact that one of the ingredients in mayonnaise is uncooked egg yolk, it makes perfect sense that we'd assume that mayonnaise can cause diseases, like salmonella. Of course, one needs to differentiate between the mayonnaise you make at home and the one you purchase in the grocery store. But, so long as the eggs are pasteurized and you make sure to use vinegar, another basic mayonnaise ingredient, you will be fine!
So, this summer, do not fret over mayonnaise! Make your own mayonnaise! Foods that cause food poisoning are often made up of low-acid ingredients and involve improper storage and handling.
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7-07-2008 @1:02PM Skip said... I was a construction worker in some form or other for over 45 years... So they must have changed the way they make mayonnaise... A major rule in HOT weather was substitute mustard for mayonnaise... Sandwiches made the night before, taken from the refrigerator and carried in the heat of day until noon...??? I've seen many men struggle after lunch... The lunch boxes were not insulated then... Hell, the thermos bottles had glass vacuum chambers and cork stoppers... But, times, they are a changing... Yup, the "good old days"...
SKIP
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