The gastroenterologist explained how to preserve the taste of the dish and avoid food poisoning.

Mayonnaise salads are very popular. These include the well-known Olivier, herring under a fur coat, Mimosa and nameless salads invented by skillful housewives. On the Internet you can find a large number of recipes of all kinds.

Mayonnaise is one of the most common and affordable salad dressings. It is made from vegetable oil, raw egg yolks, mustard, and vinegar.

Variations of salads with mayonnaise

The shelf life of the salad depends on the ingredients that make up its composition. Fresh vegetables quickly lose their freshness, and meat or fish are exposed to bacteria.

Vegetable salad is very popular on the festive table. Tomatoes, cucumbers, sweet peppers, onions and carrots are used for its preparation. Vegetables are thoroughly washed, cut into strips or cubes, creating a bright and appetizing palette. After that, they are mixed, seasoned with spices to taste and seasoned with mayonnaise.

Variations of mayonnaise salads can include different types of meat. For example, a salad with chicken breast and vegetables offers a combination of boiled chicken breast, tomatoes, cucumbers, herbs and eggs. The combination of ingredients rich in fiber, vitamins and protein makes the dish an excellent choice for those who monitor their diet.

For seafood lovers, there is a “Sea” salad, which includes shrimp, mussels, squid and other delicacies from the sea. The dish can be supplemented with fresh cheese cubes, which will add tenderness and spicy taste. Mayonnaise in this case serves as a kind of connector that gives the salad a characteristic creamy tint.

Shelf life in the refrigerator

Storing salads with mayonnaise is a key point to pay attention to when preparing a dish. This is necessary to reduce the risk of food poisoning and preserve its taste.

It is best to store salads in the refrigerator at a temperature of +2… +6ºС.

According to Rospotrebnadzor, the shelf life of salads is regulated by:

salads made from raw vegetables or fruits are stored for about 18 hours, and after dressing, only 12 hours;

salads and vinaigrettes made from boiled vegetables — 18 hours (after dressing — 12);

salads with meat, poultry, smoked products — 18 hours (after dressing — 12 hours);

salads with canned vegetables or boiled eggs after dressing – no more than six hours;

salads with meat, poultry, smoked products — 18 hours (after dressing — 12).

seafood salads without dressing — 12 hours.

Signs of deterioration and quality impairment

Mayonnaise gives the dish a rich taste and creamy texture. However, if stored improperly, it can quickly become unusable.

Here are some signs that may indicate that the mayonnaise salad has gone bad:

Smell and taste. The smell of rancid or sour mayonnaise indicates spoilage. Also, if the salad has a strange or unpleasant taste, this indicates the multiplication of microorganisms. You can’t eat this dish.

Color. Mayonnaise has a standard white color. The appearance of yellow or gray shades should alert.

Consistency. A change in the texture of a salad with mayonnaise may be the result of improper storage. For example, this is indicated by the formation of liquid in the dish.

Visible signs of mold. The appearance of mold or greenish shades in the salad is a clear sign that the product is no longer suitable for consumption.

Recommendations for safe use

We have already found out that salads with mayonnaise can be stored from one and a half to two to three days. The following rules will help maintain the freshness and safety of the dish within this period.

Firstly, salads that are already seasoned with mayonnaise must be stored in the refrigerator. Low temperatures slow down bacterial growth and keep food fresh.

Secondly, when preparing salads, it is necessary to use clean and dry dishes and tools. This will also help prevent the proliferation of microorganisms.

Thirdly, it is recommended to store the ingredients separately, especially if you plan to prepare a large amount of salad. It is best to season the dish with mayonnaise just before serving.

Finally, we must also remember the quality of the products themselves. You should choose fresh ingredients and pay attention to the shelf life of each ingredient.

The opinion of a gastroenterologist

“It is recommended to store salads with mayonnaise in the refrigerator for no more than two days. This is due to the main components of the dish: mayonnaise and eggs. These ingredients are delicious not only for us but also for bacteria.”

Eggs are an excellent breeding ground for Escherichia coli. In addition to contaminating the product, there is also salmonellosis, an infection caused by the Salmonella bacterium, from the outside.

It is important to understand that the longer the dish is stored, the more the temperature is disturbed, the higher the risk of food poisoning. Only a favorable temperature and nutrient medium are sufficient for bacteria to reproduce.

If the mayonnaise salad is left at room temperature for a long time, bacteria can begin to multiply and produce toxins. When eating this dish, you can experience such unpleasant symptoms as diarrhea, vomiting, stomach pain and general weakness.

It is important to remember that shelf life may vary depending on the specific ingredients, method of preparation and storage conditions. Therefore, when in doubt, it is better to adhere to the principle of caution and eat meals within optimal shelf life.

Source: https://woman.rambler.ru/

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