Location: Home > food > Mayo Clinic talks mayonnaise
Mayo Clinic talks mayonnaisePosted May 17th 2006 11:36AM by Nick VagnoniFiled under: Dairy, Eggs, Condiments, Health & MedicalI recently came across a brief Q&A about mayonnaise and food poisoning on the Mayo Clinic's website. Surely someone at MayoClinic.com must be aware of the irony here. At any rate, with the picnic season gearing up, some of the tips on the page are worth mentioning. I'm not sure how many folks out there make homemade mayo on a regular basis, but according to the Mayo Clinic, homemade is not the way to go if you're planning on using it for your picnic potato salad. Store-bought mayo is made with pasteurized eggs, which, according to the MC, pose a far lower risk of bacterial growth in your side dish than mayo made with raw eggs. Foods with mayonnaise-based dressings should also be kept on ice during serving, just to be on the safe side. [Photo: Kraft Foods]
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