LEFT OVER uncooked ONIONS

 

LEFT OVER uncooked ONIONS IS POISONOUS > 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 save > the other half for later. > > Now with this info, I have changed my mind....will buy > smaller onions in the future. > > 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 thos 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 o credibility > coming from a chemist and a company that produces millions > of pounds of mayonnaise every year.' > > > Also, dogs should never eat onions. Their stomachs cannot > metabolize onions .Please remember it is dangerous to cut > onions and try to use it to cook the next day ,it becomes > highly poisonous for even a single night and creates Toxic > bacteria which may cause Adverse Stomach infections because > of excess Bile secretions and even Food poisoning. > >