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Mayonnaise has routinely been stored at room temperature
at the condiment bar in the Martingrove cafeteria.
This practice puts the mayonnaise in danger of becoming
a reservoir for microbial growth.
According to the Association of Dressings and Sauces, the
acidity of mayonnaise inhibits bacterial growth. However,
when contacted by the MFP, representatives from both Kraft
and Bestfoods recommended that mayonnaise should not be
left at room temperature for extended periods of time.
Ian McDonald of Bestfoods, the producer of Hellman's Mayonnaise,
suggested that if one left mayonnaise out for an extensive
length of time, the bottle should be disposed of immediately,
and that the manufacturer would provide a coupon for a replacement.
Stephano, a Kraft Foods employee, who declined to give
his surname, said that cross-contamination from airborne
bacteria could cause a problem if the product is left out
at room temperature. This is especially relevant, as the
lid of the school's squeeze bottle of Kraft brand mayonnaise
is often encrusted with food and other condiments.
The issue of food safety at the Martingrove cafeteria is
not new; it has twice received a conditional pass from the
Toronto Public Heath Department.
* Registered trademark of Bestfoods
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