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

From: Gregory Morrow (gregorymorrowLUCKBEALADYTONIGHT_at_earthlink.net)
Date: 10/24/04 

Date: Sun, 24 Oct 2004 19:41:10 GMT

Dom Renzi 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)
> >
> >> 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?

Bollocks.

We've had this discussion before...and wasn't it Sheldon or somebody (on rfc
here) that mentioned that mayonnaise in and of itself is a fairly "aseptic"
(I'm trying to think of the right word) medium...???

I've been making my own mayo for years, never any probs with people getting
sick... 

-- 
Best
Greg

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