Spoiled Onion

Hello everyone...how's your day today? Having a family and friends who cares about you, I always get good stuffs like advice, knowledge and good info about things through emails. For instance the last email I got from my aunt send me this articles about the facts of onions. Maybe some of you knows it but I'm pretty sure that some doesn't, for example ME! I didn't think that onion will be catch bacteria once you cut it? I used to save the half onion everytime I cooked but since I got here in Germany, I use them all and I don't save it because putting excess onion on your food tastes a lot better. You won't go wrong unlike putting too much salt, of course it will be salty. Please read this articles and share it or tell your family and friends so that they will know.

Have a nice weekend y'all....


Truths that will help save lives.

YOUR COOKING/FOOD LESSON FOR THE DAY!

I have used an onion which has been left in the fridge, and sometimes. I don't use a whole one at one time, so I save the other half for later.. . . . Now with this info, I have changed my mind....I will buy smaller onions in 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, 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 quaint-essential 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, 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.'