Nancy Young wrote:

> Sylvia wrote:
>
>> > I don't think that it's as big a risk to their health as we might
>>think if they don't have them.
>>
>>How big a risk to your children's health is acceptable to you? Sure not
>> every mayonnaise that gets warm grows poisonous bacteria, but some
>>does. There are enough risks to my kids' health that I can't control,
>>but by gum I'm going to minimize what I can -- and letting meat or mayo
>>get warm is one risk I can eliminate.
>
> WHY do you think mayonnaise is a danger? The pasteurized eggs? The
> oil? What? And why are any of us here, us precious cargo, who ate
> tuna sandwiches at lunch all the time.

Mayo isn't processed for sterility when bottled. It's stored and sold
at room temperature. It's most assuredly not a good culture medium for
bacterial growth as the pH and extremely low water activity contribute
to a bacteriostatic environment. Mayo is warm when it's made, when
it's warehoused, when it's displayed in stores.

It's the stuff served with the mayo that can grow the bacteria.

Pastorio