Mayonnaise makes food safer
The New York Times reports that, despite its reputation, mayonnaise can reduce food spoilage.
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.
Or, as Bill Marler quipped, for his summer picnic, “I’ll just have the bun please.”
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.
Or, as Bill Marler quipped, for his summer picnic, “I’ll just have the bun please.”
iFSN interviews anti-GMO types at the Biojustice 2002 rally in Toronto
I'd say anti-GE, as in genetic engineering, cause I'm always careful to use the correct terminology, but youtube culture would think I'm talking about appliances, not food.
Back in the day when genetic engineering of food was on the front lines in Canada, my lab shot a lot of video. We just didn't know what to do with it.
Then youtube came along.
So I'll be posting a bunch of our old videos, and you can all judge for yourselves how evil, boring or indifferent we all were.
And make fun of our hairstyles.
First up: iFSN students Ben and Christian go hang out at the 2002 Biojustice picnic, more formally known as, The 6th International Grassroots Gathering on Genetic Engineering June 7-9, 2002, Toronto, Canada, which was held at the same time as the annual meeting of the Biotechnology Industry Organization (BIO) annual meeting in Toronto, 2002.
The video editing was all Christian; he was good …
Back in the day when genetic engineering of food was on the front lines in Canada, my lab shot a lot of video. We just didn't know what to do with it.
Then youtube came along.
So I'll be posting a bunch of our old videos, and you can all judge for yourselves how evil, boring or indifferent we all were.
And make fun of our hairstyles.
First up: iFSN students Ben and Christian go hang out at the 2002 Biojustice picnic, more formally known as, The 6th International Grassroots Gathering on Genetic Engineering June 7-9, 2002, Toronto, Canada, which was held at the same time as the annual meeting of the Biotechnology Industry Organization (BIO) annual meeting in Toronto, 2002.
The video editing was all Christian; he was good …
