onion ONION onion

Dear friends,Being a working woman, I don’t cook often, therefore this is something new to me and I hereby wish to share witheveryone…Blessings,Every body should read this... The writer wrote:-I have used an onion which has been left in the fridge, and sometimesI don't use a whole one at one time, so save the other half for later.Now with this info, I have changed my mind....will buy smaller onionsin the future... Written by Zola Gorgon - author of several cookbooks.. Watch out for those spoiled onions...I had the wonderful privilege of touring Mullins Food Products, makersof mayonnaise. Mullins is huge, and is owned by 11 brothers andsisters in the Mullins family. My friend, Jeanne, is the CEO.Questions about food poisoning came up, and I wanted to share whatI 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 sauceformula. He's even developed sauce formula for McDonald's.Keep in mind that Ed is a food chemistry whiz. During the tour, someoneasked if we really needed to worry about mayonnaise. People are alwaysworried 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 isset at a point that bacteria could not survive in that environment. Hethen talked about the quint essential picnic, with the bowl of potatosalad sitting on the table and how everyone blames the mayonnaise whensomeone gets sick.Ed says that when food poisoning is reported, the first thing theofficials look for is when the 'victim' last ate ONIONS and wherethose onions came from (in the potato salad?). Ed says it's not themayonnaise (as long as it's not homemade Mayo) that spoils in theoutdoors. It's probably the onions, and if not the onions, it's thePOTATOES.He explained, onions are a huge magnet for bacteria,especially uncooked onions. You should never plan tokeep a portion of a sliced onion. He says it's not even safe if youput it in a zip-lock bag and put it in your refrigerator. It's alreadycontaminated enough just by being cut open and out for a bit, that it canbe a danger to you (and doubly watch out for those onions you put inyour hotdogs at the baseball park!)Ed says if you take the leftover onion and cook it like crazy you'llprobably be okay, but if you slice that leftover onion and puton your sandwich, you're asking for trouble. Both the onions and the moistpotato in a potato salad, will attract and grow bacteria faster than anycommercial mayonnaise will even begin to break down.So, how's that for news? Take it for what you will. I (the author) am goingto be very careful about my onions from now on. For some reason, I see alot of credibility coming from a chemist and a company, that producesmillions of pounds of mayonnaise every year.'Also, dogs should never eat onions. Their stomachs cannotmetabolise onions.