Help - Mayo left out too long

[Guest guest]

Hello all,

I tried to post the following on this list a couple of days ago but it

never made it on. So here goes again:

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Hi folks,

I made some mayonaisse yesterday, a la Sally, with the tablespoon of

whey, (plus the 1½ T of lemon juice) but left it out overnite by

mistake (i.e., 15 hours instead of

the 7 she recommends). My DW is suspicious as it has raw eggs, and

she's had salmonella in the past. It smells and tastes OK, but I

don't know that you can detect salmonella that way.

Any ideas? Should I throw it out?

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Obviously the safest would be to throw it out, and I probably will

(although I did try about a teaspoon of it and haven't gotten sick yet

-- 2 days). However, I still have some questions:

How well does whey actually kill off the salmonella bacteria? And is

it all kinds of salmonella (there are several)? Sally says leave it

out of the fridge for " at least " 7 hours. What if you leave it out

just three or four hours, say? And, why is there a fear of leaving

concoctions of raw eggs out of the fridge -- the salmonella after all

is already in the eggs, whether or not the egss are exposed to room

temp, if its there at all (from fecal contamination or whatever) -- is

it that it will multiply if left out? And then, who wins the race if

you leave it out for 15 hours --- the whey or the multiplying

bacteria? Why refrigerate at all if the whey kills the bacteria?

Does the whey get used up after awhile? Or does it too get

contaminated by perhaps other bacteria?

Blank