mayonnaise question

[OakLeaf]

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.

[malkin]

...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...

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.

[OakLeaf]

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.

[badger]

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