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PHEDRAVOODID
5/20/07 9:05 A
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Well yeah, and what nearly a week later and I'm still not sick?
I think I mentioned somewhere in this thread that I love artichoke dip (the non-fattening kind - right!) and one of the main ingredients in it is mayo - and this is a baked item. Well you know all it takes is for someone to get sick just once and.....
Just like I bought a broiled chicken sand from Blmpz (to save the identity) and left it in my vehicle for two hours one summer before I remembered it was out there. I called them and asked if they thought it was ok to be eaten and they said of course. I turned right around and called the health department and they said if it wasn't refridgerated it cannot be eaten, throw it away because it's poultry.
Man! I wanted that sandwich.
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AHERRINGTON
5/17/07 3:28 P
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| Heated mayo? I put mayo in my potato salad and we eat it warm. I have recipes that call for mayo and then you bake them before they are served. What I would be concerned with is, was the burger refrigerated between you getting it and eating it later. Now that I wouldn't do - but then again, I wouldn't eat a BK Whopper. I'm looking forward to hearing more about this heated mayo thing . . .
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PHEDRAVOODID
5/17/07 2:40 P
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Today I purchased a (frozen) micro-wavable fish sandwich due to starting a part-time job with a "bring your own lunch" motto. I have purchased them in the past but that's been nearly a year ago. I see that they now have "with tartar sauce packet inside" and they didn't used to do that. So I guess that kinda answers my question.
However, I treated myself to a BK Whopper yesterday as a reward for getting the job, but I didn't feel like eating it until later that night. When I micro-waved it and opened it up to put some relish on it I saw what - mayo - and it was as hot as fire.
To date, I am not sick (12 hours later) and I pretty much can bet that I have eaten heated mayo for most of my life without incident - thus it was just that one time that I got sick - it's the mayo traveling for 100's of miles - plus something to do with the health department - that perks one's ears up when they hear about under-temped mayo.
People have probably eaten warm mayb for 100's of years and have probably never gotten sick. But now a days every company has to protect themselves.
I just thought I'd let you know that as a safeguard, mayo is being packaged separately with items to be heated, but if it's on a heated sandwich already - waddayagonnado?
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AHERRINGTON
5/7/07 10:45 A
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| Wish I could help - sounds like this is a question for the expert - Chef Chip!
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PHEDRAVOODID
5/7/07 9:39 A
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| Working in food service (Serv-Safe) we can get in big trouble for heating mayo or for not monitoring to see how long it has been out or not up to temp. I read a recipe for artichoke dip (something I could eat right out of the bowl) that sounds easy to make but it requires baking. If mayo is something that should not fall under a certain temperature how can it be baked? All I know is once on a trip to New Orleans, I had some mayo packs to be used on sandwiches, it made the drive down with us, I put it on ice once we got to the hotel but didn't use it that weekend. On the drive home I decided to put it on a lunchmeat sandwich and by the next day I was begging to die I was so sick. It wasn't until my body said, it can't stay in here any longer and must leave quickly, that I felt better - 100% better - as if I had never gotten sick at all. Since then I am very leary about any mayo that is not just out of the fridge.
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