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From: perley@trub (Donald P Perley)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Mayonaise (Homemade)
Message-ID: <9553@crdgw1.crd.ge.com>
Date: 10 Jul 90 14:20:38 GMT
References: <629@iss-rb.SanDiego.NCR.COM> <800@gvlv2.GVL.Unisys.COM>
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Reply-To: perley@trub (Donald P Perley)
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Organization: GE Corp. R & D, Schenectady, NY 12345
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In-reply-to: kleonard@gvlv1.gvl.unisys.com (Ken Leonard)

In article <800@gvlv2.GVL.Unisys.COM>, kleonard@gvlv1 (Ken Leonard) writes:
>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?
>--
>Well, first, the hazard is that bacteria, particularly salmonella, which
>are present on the outside of virtually any egg, might get into the food
>and have opportunity to grow to siginficant numbers (or produce a
>significant amount of waste-toxin) before the food is consumed.

The old story was that salmonella would only be on the outside of an egg.
In the past couple of years, some eggs have turned up with salmonella
on the inside.  An article I read said that virtually all of them (in the
northeast anyway) had been traced to one farm.

I think there was also a scare in England about salmonella inside eggs.

-don perley

perley@trub.crd.ge.com