Re: Mayonnaise (safety issues for whole egg home pasteuization)

From: Mary Fisher (mary.fisher_at_zetnet.co.uk)
Date: 10/24/04 

Date: Sun, 24 Oct 2004 20:10:43 +0100

"Jeremy Kinney" <tuborman@aol.com> wrote in message
news:s9rnn0ds1n7u2j8kphkt9806deevaht1a5@4ax.com...
>
> There are about 650 distinct kinds of salmonella. Most of
> them can spoil your whole day and some can spoil the
> evening as well. Salmonella is a paratyphoid bacteria. I
> know how you feel about sesquipedalian words so I will
> define paratyphoid. Salmonella resembles the typhoid
> bacteria in size, shape, staining properties, physiology,
> immunology and habitat. Some salmonella bacteria
> produce a typhoid like febrile fever [redundant]
> and others the more common gastroenteritis
> Gastroenteritis is a fancy Greek word that means,
> "My gut is in a knot and I wish someone would put me
> out of my misery."
>
> General symptoms of salmonella poisoning include
> nausea, vomiting, abdominal pain and diarrhea. Diarrhea
> is another fancy Greek word and means to flow through.
> Headaches, chills, fever, prostration, muscular weakness,
> faintness and thirst accompany severe cases and the white
> blood cell count increases. The probability of contracting
> salmonella is small but the penalty for doing so is severe.
>
> Mayonnaise and other raw egg products can be made
> safely with the pasteurized eggs coming on the market. I
> haven't the slightest clue how one pasteurizes an egg
> without winding up with a hard boiled egg. I have made
> calls but no one seems to have the slightest clue how to do
> this. The Department of Agriculture, among others, insists
> that such eggs are salmonella free.
>
> I also see little reason and several dangers in beating the
> eggs and oil by hand. Beating sauces by hand not only
> induces and aggravates carpal tunnel syndrome but also
> cuts into the time available for writing letters to the editor.
> Mayonnaise can be easily made in a common ordinary
> blender. Just combine the egg, mustard, salt, vinegar or
> lemon juice and 1/4 cup of oil in the blender. With the
> blender running, remove the lid and slowly add the
> remaining oil in a thin steady stream.

Oh God!

It's amazing that the world population has survived so long, never mind that
it continues to grow.
>
Mary

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