Thanks for asking!
The article you remember is most likely based upon a study report
published in 2000 in the Journal of Food Protection.
"Commercially, mayonnaise is made in a highly controlled environment.
Consisting of oil, eggs, an acid like vinegar or lemon juice and
flavorings, commercial mayonnaise products contain up to 82 percent
oil. According to legal standards, mayonnaise must contain a minimum
of 65 percent oil.
A research study put commercial mayonnaise to the test. The mayonnaise
was inoculated with Salmonella and mixed with chicken and ham.
Researchers found that mayonnaise, because of its acidity, actually
decreased the growth of bacteria."
Prairie Fare: And the Verdict Is?, by Julie Garden-Robinson
Food and Nutrition Specialist, NDSU Extension Service
http://www.ext.nodak.edu/extnews/newsrelease/2001/072601/03prairi.htm
"The research determined that acidulates, including vinegar, salt, and
lemon juice, that provided the flavor of mayonnaise, have a protective
effect by providing an unfriendly environment for bacteria so that
they cannot grow and multiply.
The "mayo myth" may have begun when homemade mayonnaise was used in
certain recipes. Unlike today's use of pasteurized eggs in commercial
mayonnaise, homemade mayonnaise recipes call for raw eggs-which are
not pasteurized- and uncooked shell eggs can be carriers of the
Salmonella bacteria. In addition, many low-acid foods such as chicken,
tuna, and potatoes, which are often mixed with mayonnaise for salads,
are susceptible to bacterial growth. If these foods are mishandled by
not properly storing them or by exposing them to cross-contamination
by allowing them to come into contact with other foods or surfaces,
one can create a favorable medium for bacterial growth that leads to
possible foodborne illness."
International Food Information Council
Food Insight Newsletter - If the Truth Be Told, March/April, 2001
http://www.ific.org/foodinsight/2001/ma/truthfi201.cfm
The Study itself is entitled "Microbiological Safety of Mayonnaise,
Salad Dressings, and Sauces Produced in the United States: A Review".
The abstract begins:
"The literature on the death and survival of foodborne pathogens in
commercial mayonnaise, dressing, and sauces was reviewed and
statistically analyzed with emphasis on Salmonella, Escherichia coli
O157:H7, and Listeria monocytogenes. The absence of reports of
foodborne illness associated directly with the consumption of
commercially prepared acidic dressings and sauces is evidence of their
safety. Salmonella, E. coli O157: H7, E. coli, L. monocytogenes,
Staphylococcus aureus, and Yersinia enterocolitica die when inoculated
into mayonnaise and dressings. Historically, mayonnaise and dressings
have been exempt from the acidified food regulations and have justly
deserved this status due primarily to the toxic effect of acetic and
to a lesser extent lactic and citric acids. These organic acids are
inimical to pathogenic bacteria and are effective natural
preservatives with acetic being the most effective in killing
pathogenic bacteria at the pH values encountered in these products."
You may read the full abstract at:
Journal of Food Protection Vol. 63, No. 8, pp. 1144?1153
Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces
Produced in the United States: A Review, by R.B. Smittle
http://apt.allenpress.com/aptonline/?request=get-abstract&issn=0362-028X&volume=063&issue=08&page=1144
The Nutrition Research Newsletter offers an additional study review.
"In the United States, commercially produced salad dressings,
mayonnaise, and sauces tend to have a very high safety record. In
other countries, mayonnaise and similar foods are prepared with less
acid and unpasteurized eggs and therefore are more susceptible to
food-borne disease. Individuals in the US commonly attribute
food-borne illnesses to foods such as mayonnaise, despite the fact
that these foods have never been directly identified as the cause of
food-borne disease."
Safety of Commercially Prepared Mayonnaise, Salad Dressings, and Sauces
Nutrition Research Newsletter, Oct, 2000
http://www.findarticles.com/cf_dls/m0887/10_19/66881140/p1/article.jhtml
Search Strategy
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Google Search Terms:
mayonnaise acidic spoilage
study "commercial mayonnaise" salmonella chicken
"journal of food protection" archives
"Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces
Produced in the United States"
I hope you find this information useful in backing up your assertion.
Should you have any questions about the links provided, please, feel
free to ask for clarification.
Best regards,
---larre |
