Watch out for those spoiled onions

There were times when I had used just half an onion in my cooking and kept the remaining half in the refrigerator for later. Reading this article have completely changed my mind. I'll just have to buy smaller onions from now on.....

Watch out for those spoiled onions...

Written by Zola Gorgon - author of several cookbooks...

I had the wonderful privilege of touring Mullins Food Products, makers of mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.

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 (in the potato salad?) 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 that 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 those onions you put in your

hotdogs 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 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 (the author) 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 metabolise onions.