With Labor Day and its backyard cookouts around the corner, it’s time to set the record straight. We need to stop picking on mayonnaise. In fact, instead of villainizing mayonnaise, we should be celebrating it. Commercial mayonnaise is made with pasteurized eggs and vinegar. The vinegar makes the spread acidic and therefore an unlikely breeding ground for bacteria. Some research studies have even found that the growth of bacteria in meats has been slowed or stopped in the presence of commercial mayonnaise.
So what’s the likely source of the food borne illness at your picnic? Chances are good that the meats weren’t cooked to proper temperatures, someone prepared food with unclean hands, produce wasn’t washed, there was cross-contamination in the kitchen, foods weren’t kept at proper refrigerator temperature, or they’ve been sitting out too long. On a hot day, keep food on the table no more than one hour.
Enjoy your mayonnaise. If you’re watching your weight, choose a reduced-fat product.
Tags: food poisoning