mayonnaise question

after not having mayo in the house for about a year, I decided to get one as I had extra eggs nearing expiration that I was going to make into egg salad sandwich.

I bought Hellman's squeeze type. It had this plastic heat-shrink wrap thing where I peeled off the top part to get at the lid. There was no seal or anything under the lid and it was just there, ready to be squeezed. Here I'm thinking there's no air tight storing in place, and it was sitting on the shelf at the store. How do I know this is safe? I had a bit last night and I'm still alive, but I'm really leary of eating the eggs today for lunch.

The seal isn't for airtightness (the plastic containers aren't airtight), it's a security seal that all the manufacturers put in from an abundance of caution after the Tylenol scandal of the '70s.

If it's inside the expiration date and there wasn't anything about the package that looked tampered with, I wouldn't worry about it.

(But if I had extra eggs, I would've used one of them to make the mayo rather than buy a whole container...)

are you sure the seal wasn't IN the lid?

no seal inside aside from the heat-shrink plastic thing on the outside. It's obvious that it's not been tampered.

I'm still not sure how it's ok like that on the shelf and my opening that little plastic thing would now necessitate refrigeration.

That does seem odd. I feel like any time I've bought squeeze-bottle condiments in the past, there has been an airtight seal inside the lid. I might call Hellman's and inquire.

If it's a screw-top nozzle that can't be unscrewed with the shrink-wrap seal in place, then the screw "plug" is probably as airtight (not very) as the plastic itself.

If it were unscrewed, then I might worry.

nope, flip top. I've decided to throw the egg salad out, it's just not worth the chance or worry. I found a "contact us" page for Hellmann's in Canada, but it's asking for a UPC code. I'll go home and send them an inquiry email.

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Originally Posted by badger

nope, flip top. I've decided to throw the egg salad out, it's just not worth the chance or worry. I found a "contact us" page for Hellmann's in Canada, but it's asking for a UPC code. I'll go home and send them an inquiry email.

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Good call.
I always go by the saying.."when in doubt, throw it out!"

I buy Hellmans in a jar, which comes with a plastic lid. There is no plastic shrink wrap over the lid and no plastic or foil seal inside it. I buy it when it's on sale so it sits in my pantry until I need it, at which point I open the lid (breaking the seal between the part that comes off and the thin ring that stays around the neck of the jar). After that I refrigerate it. I've been doing this for years and have never had a problem -- smells fine, tastes fine, does not make me sick. I just make sure to open it before the sell-by date on the label.

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Originally Posted by ny biker

I buy Hellmans in a jar, which comes with a plastic lid. There is no plastic shrink wrap over the lid and no plastic or foil seal inside it. I buy it when it's on sale so it sits in my pantry until I need it, at which point I open the lid (breaking the seal between the part that comes off and the thin ring that stays around the neck of the jar). After that I refrigerate it. I've been doing this for years and have never had a problem -- smells fine, tastes fine, does not make me sick. I just make sure to open it before the sell-by date on the label.

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I know!! I recall that from my previous jars when I was pondering about this particular one. How does it stay "fresh" when it's not air-tight??

Just like cheese in plastic wrap or spices in plastic bottles (including glass bottles with plastic caps) - it's vacuum packed and stays fresh for a limited period of time, until airborne contaminants and/or moisture reach a certain level.

Or a natural example, eggs or nuts in their shells, for that matter.

And the reason to refrigerate after opening is that the cool temperatures keep the cooties from reproducing as quickly. You'll still get a few cooties, but not so many as to make you sick (usually).

There are some mayonaises that dont even say they need to be refrigerated after opening. They would have these out on the tables at my college cafeteria. I was weirded out by it too. I just figured it was probably preserved enough to be fine. I only made a couple of sandwiches and no food poisoning. Also.... I think it was hellmans... or dukes... in a squeeze, upside down bottle.

Mayo isn't as 'dangerous' as some people seem to think. That reputation comes from homemade mayo and the raw egg in it. Commercial mayo has pasteurized egg in it and then the oil/water composition and pH of the commercial mayo actually do not support microbial growth very well. Not that you still shouldn't refrigerate after opening or anything. I just notice that mayo seems to get singled out as the worrisome product and commercial mayo really isn't. I seem to have this conversation with my brother every family picnic. :)

http://findarticles.com/p/articles/m...9/ai_66881140/

I once read that the real problem is when you add protein to it -- eggs, chicken, etc. That is when it is most important to keep it refrigerated.

It's possible to pasteurize eggs at home for making mayo or eggnog. The Joy of Cooking has directions.

Personally, I buy pastured local eggs only, wash them before cracking if the shells or the carton don't seem clean, and don't worry about it.

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Originally Posted by OakLeaf

...Personally, I buy pastured local eggs only, wash them before cracking if the shells or the carton don't seem clean, and don't worry about it...

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I do the same. A pint of mayo lasts us about a month, and even I, the queen of food poisoning have not been sick from it.

I never buy mayo. I don't eat it in enough quantity to justify the purchase when it's so easy to make. Even one egg makes more mayo than I normally use unless I'm doing something like bringing deviled eggs to a potluck.

I don't know, the thought of raw egg just makes me feel queasy. I've always had issues with poached eggs and the runny yolk. Actually, more the runny semi-white stuff that resembles the consistency of mucous *shivers*

This is what Hellmann's wrote in their reply:
Thank you for writing us regarding Hellmann's.

The cap is designed with a tamper evident ring, similar to beverage bottles. By eliminating the need of the tamper band we have created a more environmentally friendly cap thus preventing 145,000 pounds of PVC waste from entering the waste stream.Storage & Handling - Recommended Procedures

To avoid Food Safety Problems:
- Avoid cross-contact
- Practice cleanliness
- Keep hot foods hot and cold foods cold

Follow these rules to keep picnic food safe:
- Chill well before packing
- Carry to the picnic in an insulated container
- Keep out of direct sunlight
- Discard leftover picnic food immediately rather than carrying home to serve later

Mayonnaise is NOT a food safety problem!
- Many of the foods that are typically used with mayonnaise, such as chicken, ham, or potatoes, are much more susceptible to bacterial growth than mayo itself.

Food Safety Problems:
- Raw foods that are mishandled or contaminate other foods
- Undercooked meat, poultry, eggs
- Unsanitary kitchen habits
- Poor storage temperatures
- From a food safety standpoint, Hellmann's mayonnaise is perfectly stable when stored at room temperature after opening.
- The vinegar, lemon juice, salt and other ingredients in mayonnaise create an environment that inhibits the growth of harmful microorganisms.
- Refrigeration is recommended not for safety, but for best quality; to retain its fresh taste longer.

Tests confirm that bacterial growth is retarded when Hellmann's is combined with other foods.
- Studies at the University of Wisconsin show that commercial mayonnaise retards the growth of Salmonella in salads which have been deliberately inoculated with this bacteria.

The "Best If Used By" reads month, date, year. It is the date the product should be purchased by for the best quality. It allows for a reasonable period of storage and usage.

STORAGE

All Hellmann's® products should be refrigerated after opening. The best place in your refrigerator is inside the door compartments. Prior to opening any Hellmann's® products, they can be stored in a cool dry place. Storage conditions (temperature) will affect product quality. High temperatures will accelerate the loss of fresh flavor and exposure to near freezing temperatures can change the consistency, texture, and thickness and may cause separation. Therefore we do not recommend freezing. Baked goods and casseroles using Real, Olive Oil or Light mayonnaise can be made ahead and frozen. Dips and salads made with mayonnaise are poor candidates for.



Sincerely,

Your friends at Hellmann's