When I was a kid, my neighbor's Mom was from France. When we wanted mayo
for a sandwich, she would whip up a couple of egg yolks and lord knows what
else for our sandwiches. (And we ate it, raw eggs and all.) My
understanding is that real mayo is made in such a way that very bad things
could happen if left at room temperature but the stuff we buy off the shelf
is hardly the same risk.

j
"Bob Pastorio" > wrote in message
...
> 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
>