The Claim: Mayonnaise Can Increase Risk of Food Poisoning



By ANAHAD O’CONNOR

Published: July 1, 2008

The New York Times


This is the time of year when food poisoning typically spikes, and one popular picnic ingredient that always attracts suspicion is mayonnaise.


But studies cast doubt on that.


Most commercial brands of mayonnaise contain vinegar and other ingredients that make them acidic — and therefore very likely to protect against spoilage. When problems occur, they usually result from other contaminated or low-acid ingredients (like chicken and seafood), improper storage and handling, or homemade versions that contain unpasteurized eggs.


One prominent study published in The Journal of Food Protection found, for example, that in the presence of commercial mayonnaise, the growth of salmonella and staphylococcus bacteria in contaminated chicken and ham salad either slowed or stopped altogether. As the amount of mayonnaise increased, the rate of growth decreased. When temperatures rose to those of a hot summer day, the growth increased, but not as much as in samples that did not contain mayonnaise.


For backyard chefs, some high-risk foods in summer are raw shellfish, bulk ground beef (health officials say a single hamburger can contain meat from hundreds of animals) and unwashed fruits and vegetables.


THE BOTTOM LINE


Despite its reputation, mayonnaise can reduce food spoilage.

 

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I have found this with other pasta salads containing vinegar too. (Not that I'm a food specialist or anything). I know when I make my mostaccioli salad that it stays good for usually at least 2 weeks if not longer. I know that I throw it out after 2 weeks though, whether I think it's still good or not.


Mostaccioli Salad


1 lb. noodes (any style)

2 cucumbers (decent size0

1 onion (red are best, medium size)

2 pkgs. grape tomatoes

1 1/2 cups apple cider vinegar

1 1/2 cups oil (I use vegetable, but my mom makes it with canola, so I don't think it matters too much)

1 1/2 cups sugar (Splenda can be used and you can't taste the difference)

1 tsp. salt

1 tsp. Accent salt

1 tsp. garlic salt

1 1/2 tsp. pepper

1 tbsp. parsley flakes


Boil noodles. Slice onion and cucumber. Wash tomatoes.

Mix the rest of the ingredients very well in a bowl with a whisk.


In a large bowl, mix noodles, cucumbers, onion, and tomatoes. Pour oil/vinegar solution over noodles/veges and mix well.


This is best if you can refrigerate it for at least 24 hours before serving, stirring 2 or 3 times a day.

 

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I tend to not listen to the 'experts' since they come down on one thing or another extremely hard and then completely reverse their opinion 5 years later.

 

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