On Sun, 24 Oct 2004 16:00:40 GMT, Dom Renzi >
wrote:

>Since 1 out of 100 eggs have Salmonella (most via eggshell contamination
>but ovarian transmission is known to occur) mostly courtesy of contaminated
>feed pellets, you stand a great chance of coming down with a serious
>intestinal disease making your own mayonnaise without HEATING the whole egg
>first to pasteurize.


Salmonella can't survive in acidic environments. Add enough lemon
juice, let it set at room temp for long enough, and there is no
problem.

Here are some guidelines, from a page on the site for the National
Institute for Biotechnology Information...

http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract