Maybe celery seed? My wife didn't care much for it in tbe mix - maybe like cilantro, either loved it or hate it?
Maybe because it is the stuff sold at the store; with preservatives in it, that may give some a foul aftertaste. Freshly made, it can't be beat..
Yeah... but now your system knows what it is which makes you some sort of a gastrointestinal Superman. People pay good money for cleaning like that..
We run our cabbage (and carrots) through an ancient "Salad Shooter" to get it pretty fine. I'd guess our food processor would do the job, as well. My doc once said not to sweat the mayo contamination thing - the vinegar content in mayo makes it a lousy bacteria culture - according to him. I still out the slaw in a cooler on picnics. . .
Bacteria needs air and water. In old France, meat confit (the packing of meat in its own lard) was a preservation method as the lard seals out air and displaces water. Mayonnaise is essentially an oil/vinegar emulsion. The oil helps displace air/water much like a confit and the acidic vinegar is good at killing whatever bad stuff remains. Salt also has antibacterial properties and there's a good amount of that in mayonnaise as well.
Mayonnaise is emulsified raw egg and oil. Everything else, vinegar, mustard, lemon juice, whatever is in a small amount for flavor. So, yes, mayo will spoil. https://www.seriouseats.com/two-minute-mayonnaise https://news.ncsu.edu/2018/05/summer-food-safety-myths/ Pay particular attention to: "A big reason that mayonnaise rarely causes foodborne illness these days is that most people buy their mayonnaise, rather than making it from scratch." And this: “So, if you’re making mayonnaise at home, pick a recipe that uses pasteurized egg products and incorporates acid – such as vinegar or lemon juice – to reduce risk” Chapman says. “And refrigeration is still incredibly important, as recipes may not incorporate enough acid to address risks.” Personally, I am a MFZ.
Consider that commercially produced mayonnaise: Is packaged in a porous plastic jar Is not vacuum packaged Has a lid that lacks any real sealing properties Is shipped and shelved at room temperature Typically has a "best buy" date a year out Often spends all day at a restaurant out on a table or counter Is rarely the target of a recall I'd venture to guess it's probably one of the least of anyone's concerns with respect to food poisoning.
Not sure what commercial mayo you buy. All the mayo my wife buys are in a solid plastic jars with inner seals under negative pressure. I still don't eat it.
Not all bacteria need air. Anerobic bacteria (botulism is the most famous): Overview of Anaerobic Bacteria - Infections - Merck Manuals Consumer Version Here's better information about storing foods: Food Preservation Facts or Myths? — Publications (ndsu.edu)
Some negative pressure perhaps, but not vacuum. The plastic jars tend to be quite pliable and give easily with just a little squeeze. True, but botulism also needs a low-acid, low-sugar and low-salt environment which is not found in commercially produced mayonnaise. But either way, these are details. The point remains: properly produced mayonnaise is one of the safest foodstuffs available. There's a lot of things I do not like to eat. I don't try to vilify them with distorted facts to justify my preference. I just state my preference and move on.
As I'm discussing your post #49, I'm not going to talk about commercially produced food is produced using knowledge of microbiology and chemistry in the USA. It is safe until it is opened. Like I said, botulism poisoning is the most infamous poisoning. None-the less, your statement "Bacteria needs air and water." is false in some cases- this makes the rest of your assertions questionable. Aside from bacteria, molds can grow in a low-air, acidic environment and can make toxins. https://www.fsis.usda.gov/food-safe...d-safety-basics/molds-food-are-they-dangerous QUOTE="asicer, post: 3402702, member: 24262"]But either way, these are details. The point remains: properly produced mayonnaise is one of the safest foodstuffs available.[/quote] These are important details regarding food preservation. As a pilot, you should recognize that details are very important. Using the proper technique for preserving food are just s important as the details for an air-worthy plane. Properly produced food is safe. Your post #49 had at best, outdated information.
The same sort of plastic used for soda bottles. The carbon dioxide takes a long time to diffuse through the plastic. Any "pores" are much smaller than bacteria and spores. It sometimes is, but it doesn't need to be because it is packed sterile. The mayo I buy has an inner seal that protects the contents from contamination and alerts people if the container was opened and potentially tampered with. Because it is packed sterile. All sorts of products are shipped and shelved at room temperature- ketchup, mustard, pickles.....
Grandmother went to the vegetable truck, and pulled a piece of leaf off the cabbage, to see if it was bitter, or mild. For Cole slaw, only mild would do, for soup, bitter was OK. Home made Mayo, with a little mustard in it, some sweet pickle juice, fresh ground pepper, and celery seed. It was neither sweet nor sour, and I loved it. Definitely not soupy. Friends from Pennsylvania Dutch country, and they are German, make Pepper slaw, and they also check a taste of the leaves before buying, sweet cabbage only used. Chopped onion, sweet pickle juice, some bacon grease, fresh pepper, salt, celery seed, possible some shredded carrot. The liquids and spices are heated to a boil together, cooled, and poured over the finely cut cabbage. The killer for slaws is using bitter cabbage. No matter what you mix with it, it is still bitter. Several of the restaurants that i go to have slaw that is random, very good, or very bad. I usually substitute house salad. The Beer Garden slaw in Germany was a choice of sweet, or pepper, and both were delicious. No bitter cabbage in their slaw. Their cabbage soup may have been made with bitter cabbage, but I did not try any, although it looked great with a generous amount of sausage chunks in it.
If I had to bet on the cause of most food poisoning incidents around picnic/bbq type food done by non-professionals, it would either be: a) cutting up cooked food or things that aren't going to be cooked like lettuce/cabbage/etc on a cutting board that was just used for raw chicken, or b) leaving whatever it as room temperature forever, then chilling it down maybe, then bringing it back up to temp. For a pro kitchen? It would be the staff not cleaning out the trays/buckets of whatever before they put in the next batch. Because I've seen it many times. Just dump in that next batch of soup or whatever that goes in a steam tray. Most of the time that works, sometimes it doesn't.
I made 3 previous posts in none, did I vilify mayo, nor distort the facts. I never said commercial, unopened mayo is dangerous. You implied that with the reference to packaging. I implied the opposite. What I did allude to was opened mayo in various foodstuffs, coleslaw, egg salad, potato salad, etc, left out at a picnic to get warm for hours, can cause food poisoning. You are welcome to try the experiment and report on the results. Now, let's discuss beets.
Cafeteria at work puts out opened partially used bottles of mayo on the counter unrefrigerated at 7am daily. They get put away at 2pm. They've been doing this for years. Nobody's gotten sick so far.
