07 December, 2009
I have used an onion which has been left in the fridge and sometimes I don't use a whole at one time to save the other half for later.
With this info, I have changed my mind. I will buy smaller onions in the future.
I had the wonderful privilege of touring to one of the best makers of mayonnaise, and is owned by 11 brothers and sisters. My friend is an executive officer of the said company.
Questions about food poisoning came up and I want to share what I learned from a chemist.
The 'chemist guy', who gave us a tour, is one of the brothers, a chemistry expert and is involved in developing most of the sauce formula.
During the tour, someone asked if we really need to worry about mayonnaise. People are always worried about mayonnaise will spoil. The "Chemist Guy's" answer will surprise you. He said that all commercially-made Mayo is completely safe.
"It doesn't have to be refrigerated. No harm in refrigerating it, but it's not always 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 quaint essential picnic, with the bowl of salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.
He said that when food poisoning is reported, the first thing the officials look is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). He said it's not the mayonnaise (as long as it's not home-made Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the potatoes.
He explained that onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He said it's not even safe if you put 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, and it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park).
He said if you take the left-over onions and cook it like crazy, you'll probably be okay, but if you slice that left-over onion and put on your sandwich, your asking for trouble. Both the onions and the moist potato salad, will attract and grow bacteria faster than the 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. Remember, it is dangerous to cut onions and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning..