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Raw onions vs mayonnaise

Discussion in 'Community Message Board' started by NiteStar, May 21, 2009.

  1. NiteStar

    NiteStar Guest

    WOW - this is hard to believe. I rarely use up an onion one time and always
    save it in a zipper bag in the fridge and reuse- sometimes several times.
    Who knew!

    News about onions.



    Written by Zola Gorgon - author of several cookbooks.

    Watch out for those spoiled onions...

    I had the wonderful privilege of touring Mullins Food Products. Mullins is HUGE and is owned by 11
    brothers and sisters in the Mullins family. My friend Jeanne is the CEO.

    The facility is mammoth. We toured about 280,000 square feet! Questions about food poisoning came up and I
    wanted to share what I learned from a chemist.

    The guy who gave us our tour is named Ed. He's one of
    the brothers. Ed is a chemistry expert and is involved in
    developing most of the sauce formula. He's even developed sauce formula
    for McDonald's.

    Keep in mind that Ed is a food chemistry whiz. During
    the tour, someone asked if we really needed to worry about mayonnaise.
    People are always worried that mayonnaise will spoil.
    Ed's answer will surprise you.

    Ed said that all commercially-made Mayo is completely safe.

    It doesn't even have to be refrigerated. No harm in
    refrigerating it, but it's not really necessary. He explained that the pH in
    mayonnaise is set at a point that bacteria could not survive in that
    environment. He then talked about the quintessential
    picnic, with the bowl of potato salad setting on the table and how everyone
    blames the mayonnaise when someone gets sick.

    Ed says that when food poisoning is reported, the
    first thing the officials look for is when the 'victim' last ate ONIONS and
    where those onions came from. Ed says it's not the
    mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors.
    It's probably the onions, and if not the onions, it's the POTATOES. He
    explained, onions are a huge magnet for bacteria, especially uncooked onions. You
    should never plan to keep a portion of a sliced onion. He says it's not
    even safe if you put it in a zip-lock bag and put it in your refrigerator.
    It's already contaminated enough just by being cut open and out for a
    bit, that it can be a danger to you. (And doubly watch out for onions at the
    baseball park!)
    Ed says if you take the leftover onion and cook it
    like crazy you'll probably be okay, but if you slice
    that leftover onion and put in on your sandwich, you're asking for trouble.
    Both the onions and the moist potato in a potato salad, will attract and grow
    bacteria faster than any commercial mayonnaise will even begin to break down.

    So, how's that for news? Take it for what you will. I
    am going to be very careful about my onions from now on...
    For some reason, I see a lot of credibility coming from a chemist and a
    company that produces millions of pounds of mayonnaise every year.'

    Also, dogs should never eat onions.
    Their stomachs
    cannot metabolize onions.
     
  2. maw

    maw Guest

    Oh dear I love good onions but never eat a whole one all my life we have cut into and kept in icebox and used later. Was thinking abt throwing some in foil on grill to go with steak tonight. Thanks for information. The not refrigerating mayonaise I have seen a lot of through the years .
     
  3. Corky

    Corky Guest

    Thanks for the info. I personally could never not refrigerate my mayo, no way. And I'll keep refrigerating my onions...just a stickler for tradition, right or wrong, I guess. :lol
     
  4. nieciez

    nieciez Guest

    =eek and to think how long I've kept a cut onion in a zippy bag and used it a week later =eek
     
  5. nieciez

    nieciez Guest

  6. SueC

    SueC Guest

    I checked this out on Snopes and Urban Legends...it's not exaclty true. The part about the Mayo is, but since it's the high acidic level of mayo that prevents the bacteria growth, the same stands for onions, which are also high in acid. Green onions, or scallions are more likely to cause illness because they're chopped and eaten as is, where as a bulb onion has an outer layer which is always removed before use. The green onions can pick up e-coli and other bacteria from the soil they're grown in, handling by store personell, other people etc, and even when washed may harbor the bacteria. It's an old wives tale that keeping a cut onion in the home attracts bacteria from the air, thus making the home safer. Go ahead and save those cut onions in a zip lock, they're fine.
     

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