"Jakob Griffel" <NOPEgriffel@NOPENOPEprivat.dk> skrev i meddelelsen
news:4a129d83$0$90262$14726298@news.sunsite.dk...
> Hej
>
> Nede hos slagteren købte jeg en skinkesalat (hakket krydret skinke,
> mayonnaise og rå løg ovenpå). Holdbarheden er angivet til næste dag, og
> jeg spurgte selvføgelig, om jeg var nødt til at tømme bægeret i morgen.
> 'Nejnej, vi må bare ikke sælge den efter i morgen. Det er på grund af de
> rå løg', sagde den venlige dame.
> For et års tid siden fik selvsamme slagter af fødevarestyrelsen (?) ordre
> på at indstille salget af netop denne dejlige skinkesalat. man sagde, at
> det var på grund af noget med de rå løg.
> Heldigvis kan jeg nu købe den igen, men hvad er der med de rå løg?! Er de
> urene eller noget i den retning? Eller sker der noget, når rå løg blandes
> med kød?
>
> --
> Hilsen Jakob
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Hej Jacob...
Min kusine sendte denne (forklaring) ? godt nok på engelsk
I had the wonderful privilege of touring Mullins Food Products. Mullins is
HUGE and is owned by 11 brothers and sisters in the Mullins family. My
friend Jeanne is the CEO. The facility is mammoth. We toured about
280,000 square feet! Questions about food poisoning came up and I wanted to
share what I learned from a chemist. The guy who gave us our tour is named
Ed. He's one of the brothers. Ed is a chemistry expert and is involved in
developing most of the sauce formula. He's even developed sauce formula for
McDonald's.
Keep in mind that Ed is a food chemistry whiz. During the tour, someone
asked if we really needed to worry about mayonnaise. People are always
worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said
that all commercially-made Mayo is completely safe. It doesn't even have to
be refrigerated. No harm in refrigerating it, but it's not really
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
quintessential picnic, with the bowl of potato salad sitting on the table
and how everyone blames the mayonnaise when someone gets sick.
Ed says that when food poisoning is reported, the first thing the officials
look for is when the 'victim' last ate ONIONS and where those onions came
from. Ed says it's not the mayonnaise (as long as it's not homemade Mayo)
that spoils in the outdoors. It's probably the onions, and if not the
onions, it's the POTATOES. He explained, onions are a huge magnet for
bacteria, especially uncooked onions. You should never plan to keep a
portion of a sliced onion. He says it's not even safe if you put it 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, that it can be a danger to
you. (And doubly watch out for onions at the baseball park!)
Ed says if you take the leftover onion and cook it like crazy you'll
probably be okay, but if you slice that leftover onion and put in on your
sandwich, you're asking for trouble. Both the onions and the moist potato
in a potato salad will attract and grow bacteria faster than any 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 onion.
>
--
mvh
Henning Holm
"Its nice to be Important..
but its more important,to be Nice"
allig8or125@hotmail.com