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From: ritz@ldyday.enet.dec.com (and there are no truths outside the gates of Eden)
Newsgroups: sci.bio,rec.food.cooking,rec.gardens
Subject: Re: Mayonaise (Homemade)
Message-ID: <13416@shlump.nac.dec.com>
Date: 13 Jul 90 16:00:32 GMT
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> 	The low pH (typical 5.5) of mayonnaise renders it an unfavorable
> medium for the growth of salmonella.  In addition, salmonella has a minimum
> temperature for growth which ranges between 7 and 10 deg C; even minimal
> refrigeration will inhibit salmonella growth.  

What's more, the typical recipe calls for the eggs to be whisked with
vinegar or lemon juice before the oil is added.  This is why eggnog can
be safe - if you mix the eggs with the brandy before adding anything
else. None of the above will kill salmonella *spores*, though, which is
why hollandaise should be not be kept at 90 degrees for more than a few
minutes.
> 
> > 	2. Raw white, when ingested, prevents the body from
> > 		absorbing biotin. This can cause a deficiency.
> > 		This is what I think is the problem, and is
> > 		prevented by ONLY using the yolk.
> 
> 	I don't believe this is correct.  It is my understanding that
> spontaneous biotin deficiency (which is quite rare) has been observed
> in cases where people exist on a diet consisting *primarily* of raw
> egg whites and *little else* for a long period of time.
>

Sigh.  Adelle Davis lives on...


John Ritz

ritz@ldyday.enet.dec.com
ritz@smaug.enet.dec.com

"Paradise is exactly like where you are right now...only much, much better"
						L. Anderson