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It was penned by Sarah McCann, who creates online about food-related issues, including recipes, caution about the purported hazards of spoiled onions. Compiled by Zola Gorgon – author of several cookbooks. I had formed the wonderful privilege of touring Mullins FOODS. Mullins is HUGE and is possessed by 11 sisters and brothers in the Mullins family.

My friend Jeanne is the CEO. The facility is mammoth. We toured about 280,000 rectangular in! Questions about food poisoning arrived up and I needed to share what I discovered from a chemist. The man who offered us our tour is known as Ed. He’s one of the brothers. Ed is a chemistry expert and is involved in developing the majority of the sauce formulation.

He’s even developed sauce method for McDonald’s. Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to get worried about mayonnaise. Folks are always worried that mayonnaise will ruin. Ed’s answer will surprise you. Ed said that commercially-made Mayo is safe completely. “It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not necessarily necessary.” He described that the pH in mayonnaise is defined at a spot that bacteria cannot survive in that environment.

He then discussed the quint-essential picnic, with the bowl of potato salad seated on the table and exactly how everyone blames the mayonnaise when someone gets ill. Ed says that when food poisoning is reported, the very first thing the officials look for is when the ‘sufferer’ last ate ONIONS and where those onions originated from (in the potato salad?). Ed says it’s not the mayonnaise (so long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions and if not the onions, it’s the POTATOES.

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He described, onions are a huge magnet for bacteria, especially uncooked onions. You should plan to keep some of the sliced up onion never. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator. Ed says invest the leftover onion and prepare it constantly you’ll offices be alright, but if you cut that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even start to break down. So, that for news how’s?

Take it for what you will. I (the writer) will be careful about my onions from now on. Also, dogs shouldn’t eat onions. Their stomachs cannot metabolize onions. There is some truth to the story, but the two good examples from the seed tour turn to have been mixed.

The potato in the potato salad is much much more likely to spoil than the mayo. The PH level for mayonaise is within the reduced 4’s and it is an unhealthy environment for the development of many of the organisms that can cause you to ill. An excellent rule of thumb is that if it is sold at room temperature in your shop that it is probably safe.

Any product can be mishandled and when left in suitable temperatures for growth the products may become unsafe for intake. Often times what is mixed with Mayo or salad dressings (tuna, potatoes, vegetables, etc.) can become more contaminated than the bottom of the salad dressing or mayonnaise easily. The second example used on the tour described the onions.