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Commonly Asked Food Safety Questions
Food Safety
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Q
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Can mayonnaise cause food poisoning?
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A.
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No. Commercially manufactured mayonnaise and mayonnaise-based salad dressings are
carefully prepared under strict quality controls. These commercial products contain
pasteurized eggs that are free of Salmonella and other dangerous
bacteria. Additional ingredients, such as vinegar and lemon juice,
are added creating a high-acid environment that slow, even stops,
bacterial growth. Salt is also an important ingredient in
commercial mayonnaise that contributes to the unfavorable environment
for bacteria. The consumer still needs to be aware that cross
contamination could occur with ingredients that have been added to the
mayonnaise.
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Source: Mayonnaise: The Misunderstood Dressing; The Association of Dressings and Sauces.
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Q.
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What happen if I forget and leave mayonnaise out overnight?
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A.
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From a food safety standpoint, commercial mayonnaise and mayonnaise-type dressings
are perfectly safe when stored at room temperature after opening. Quality, not safety,
is the reason the labels on these products suggest that they be refrigerated after opening.
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Source: Mayonnaise: The Misunderstood Dressing; The Association of Dressings and Sauces.
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Q.
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Is it safe to eat sunny-side-up and over-easy eggs?
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A.
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Contrary to some recent reports, the 1999 Kansas Food Code does NOT prohibit restaurants from
serving sunny-side-up or over-easy eggs. However, consumers should be aware that there
is an increased risk of foodborne illness associated with eating undercooked eggs, especially
for vulnerable consumers such as children, the elderly, and persons with weakened immune
systems.
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Q.
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How can I be sure I am using eggs safely?
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A.
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To prevent foodborne illness from egg use, keep eggs refrigerated, cook eggs, until
yolks are firm, and cook foods containing eggs thoroughly.
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