The State of the Mayo
Posted on 07 July 2008 by joy
When did mayo get so sexy!? Ok.. never really. But there still is some good news about mayonnaise from the New York Times (yes, the New York Times reports on mayo). Apparently the vinegar and a mix of other ingredients in a majority of the commercial brands of mayonnaise keep the white stuff from spoiling.
During the summer months, we’re all worried about that sun-heated potato salad turning on us and our precious tummies. Mayonnaise is after all, uncooked egg yolks. There is reason to want to run screaming from that potato salad. But commercial mayonnaise is made with pasteurized eggs, vinegar and a mix of other magical ingredients that will keep the dirty diseases at bay. When food poisoning does occur, it’s more likely from improperly stored chicken or seafood that carries salmonella.
Still don’t trust it? I understand. It’s hard to think of warm mayonnaise a friend. There’s still nothing wrong with icing your summer salads at your next picnic. Happy eating!
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Tags | food news, mayo, picnicing, safe food, summer eating
