Re: No. 21 Tuna, wierd packed???
Posted: Mon Jul 12, 2010 1:30 pm
Commercial mayonnaise is made with pasteurized eggs, not raw, and the oil content would make no difference.
Every oil will spoil (rancid) if you store it long enough. Warmth will make it just faster.Richard w. wrote:the oil content would make no difference.
So fat free mayo decrease the danger of food poisioning.
Most MRE entrees and sides are "low fat" (less than 3.3grams per 100 kcal) to prevent spoiling from rancid fat.
I had German EPa crackers that became rancid just from the butter inside.