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

From: Joel M. Eichen (joeleichen_at_yahoo.com)
Date: 11/02/04 

Date: Tue, 02 Nov 2004 07:12:04 -0500

On Mon, 01 Nov 2004 18:53:04 -0500, Joel M. Eichen
<joeleichen@yahoo.com> wrote:

>On Sun, 24 Oct 2004 16:00:40 GMT, Dom Renzi <sc8tboordr@aol.com>
>wrote:
>
>>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:
>>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>>to my tuna, in massive quantities, to make it edible.
>>> 1 whole egg
>>> oil, such as light olive oil
>>> salt
>>> a dash of lemon
>>> dijon mustard or garlic. optional (about 1/2 ts)
>
>Sounds yummy .......
>
>Joel

But how about the eggs?

Pasteurized?

Joel

>
>
>>>
>>>> Put all the ingredients except the oil (and other flavorings) in the
>>>> food processor and run for about 20 seconds.
>>>> Add the oil in a very thin stream
>>
>>Very bad.
>>
>>Since 1 out of 100 eggs have Salmonella (most via eggshell contamination
>>but ovarian transmission is known to occur) mostly courtesy of contaminated
>>feed pellets, you stand a great chance of coming down with a serious
>>intestinal disease making your own mayonnaise without HEATING the whole egg
>>first to pasteurize.
>>
>>Pasteurization, as you may recall, is the process of killing just the bad
>>guys without harming the substrate.
>>
>>How much and for how long to heat whole egg without causing coagulation is
>>the trick.
>>
>>Does anyone know the rest of the mayonnaise recipe (that is, does anyone
>>know how hot and for how long using what method is the proper way to
>>prepare whole egg for safe use in the home?

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