PENMART01 wrote:

> "Julianne" writes:
>
> 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.
>
>
> When you say "left at room temperature" how many weeks you tawkin'?
>
> Commercial mayo (ie. Best Foods, etc.) sits on the stupidmarket shelf often up
> to a year, and longer, before it's purchased, and not necessarily in a climate
> controlled envionment (many markets aren't air conditioned), and those mayo
> jars are NOT vacuum sealed (so make sure that plastic band is intact). There
> is no reason one could not remove the lid from a jar of mayo, scoop out a blob
> with a clean implement, replace the cap and leave it out on the counter for
> many months... that mayo will not spoil if that's all that occurs... but that's
> not what occurs, folks poke food laden implements into the mayo, deep down and
> stirred about as they do their scooping... the mayo quickly becomes
> *contaminated*, and so the manufacturers recommend refrigeration. If homemade
> mayo were prepared under sterile conditions with pasterized eggs then it would
> not need refrigeration either, but duplicating those conditions at home is just
> not a possibility.

Once again, you talk crap, Cookie. Commercial mayo isn't made under
"sterile conditions" and it doesn't need to be. The low pH and low
water activity make it unnecessary. Commercial mayo wasn't always made
with pasteurized eggs and it was just as safe and just as free from
spoilage. Now they use processed eggs to add another layer of surety.

Anybody who's concerned about bacterial contamination in eggs can
pasteurize them at home. I posted a URL earlier about that. But it's
simply unnecessary. Let your homemade mayo sit at room temp for a
couple days and the bacteria die.

Commercial mayo is made with eggs that have been lightly frozen
because some food science wizard discovered that those eggs could
emulsify more oil. There's less egg in commercial mayo, volume for
volume, than homemade.

Pastorio

> Plain mayo in of itself just doesn't breed bacteria all that quickly,
> especially not commercial mayo. it's primarilly what's mixed with mayo that
> affects spoilage, especially in the short term... the typical tuna salad
> sandwich prepared in the AM and stored at room temperature for a school lunch
> just will not breed enough bacteria by noontime to cause illness... a tuna
> salad sandwich left at room temperature for 5-6 hours will not cause someone
> with a normal immune system to become ill, but left in the school desk until
> the next day's lunch (or out in the hot sun all day at a picnic) is not a good
> idea.
>
> When you say don't let the mayo get warm, how warm you tawkin'... shit, yer
> fridge is warm compared with your freezer.
>
> Idiots.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>