Eating Safe During Summer Picnic Season
ATLANTA, May 22, 2012 /PRNewswire/ -- Picnic season has arrived. When packing your picnic basket, mayonnaise is one of the safest and most health-friendly products you can bring and here's why:
- More than 60 years of research has proven that commercially prepared mayonnaise does not cause foodborne illness.
- Commercial mayonnaise and mayonnaise-type dressings contain pasteurized eggs and are prepared under strict quality control guidelines.
- Additional ingredients such as vinegar and lemon juice create a high-acid environment that slows or even stops bacterial growth.
- Commercial mayonnaise is perfectly stable when stored at room temperature; however, refrigeration ensures the mayonnaise maintains its fresh flavor for a longer period of time.
With so many varieties available, including light and low-fat, mayonnaise can be part of a well-balanced diet, meeting anyone's dietary needs. The 2010 Dietary Guidelines for Americans recommends increased use of oils to replace solid fats, where possible. Mayonnaise was highlighted as a food that contains oil. Commercial mayonnaise is made with healthy oils such as soybean, canola and olive. Mayonnaise also contains Omega 3 fatty acids and is free of trans fats.
The U.S. Department of Agriculture offers these tips to ensure your next picnic is a success:
- Clean. Most foodborne illnesses are related to improper hand washing. If facilities are unavailable, wet wipes or a hand sanitizer will reduce germs. Wash your hands before cooking, after touching raw meat, fish, or chicken; and after visiting the restroom.
- Separate. Cross-contamination during preparation, grilling and serving is a prime cause of foodborne illness. Wrap raw meats securely, and avoid raw meat juices coming into contact with ready-to-eat food. Wash any dishes that held the raw meat or poultry before using again for cooked food or to handle vegetables. Make sure all produce used in salads and sandwiches are fresh and properly washed.
- Keep cold foods cold and hot foods hot. Transport cold foods in an insulated cooler with ice packs. Cook meat and poultry completely at the picnic site to prohibit bacteria growth. Refrigerate leftovers within two hours when the temperature in the food serving area is below 90 degrees F, and within one hour when the temperature is above 90 degrees F.
The Association for Dressings & Sauces is an international trade association representing salad dressing, mayonnaise, and condiment sauce manufacturers and suppliers. Visit www.dressings-sauces.org to learn more about mayonnaise and to download the brochure, "Make Mine Mayonnaise!"
SOURCE The Association for Dressings & SaucesBack to top