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From: jstetson@bbn.com (Jan Stetson)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Mayonaise (Homemade)
Message-ID: <58068@bbn.BBN.COM>
Date: 9 Jul 90 20:26:27 GMT
References: <629@iss-rb.SanDiego.NCR.COM>
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Reply-To: jstetson@spca.bbn.com (Jan Stetson)
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Organization: Bolt Beranek and Newman Inc., Cambridge MA
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In article <629@iss-rb.SanDiego.NCR.COM> donnam@palomar.SanDiego.NCR.COM (Donna Mitchell) writes:
>Question to people who make their own mayonaise:  What do you do about 
>the raw egg?!!!  Because of recent warning against them, what do you
>do to them to make them safe?
>

Rats, I can't remember where I read this, so I'm stuck with the old
"I read somewhere..." dodge.  But anyway, "I read somewhere" that the
chance of any given particular egg being contaminated with salmonella
is very small.  (One in some thousands, I don't recall with precision.)
So yeah, your homemade mayo might make you sick, but it's not likely.
Where salmonella and raw eggs really becomes an issue is where you're
making scrambled eggs for 300 in an institutional setting.  There, if
the eggs sit after mixing and/or are not cooked fully, the bacteria
from a single egg can contaminate the entire batch.  If in addition,
the institution is a hospital or nursing home, the weakened health of
the population is an additional factor.


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*              Jan Stetson                                                     *
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