Atlanta, GA (PRWEB) September 12, 2010
Celebrate September as National Food Safety Education MonthSM (NFSEM) and this year’s theme, “High-Risk Customers: Serve Fare with Extra Care.” As the international trade association for the manufacturers of mayonnaise, salad dressings, mustards and condiment sauces and the suppliers to the industry, the Association for Dressings & Sauces (ADS) is pleased to provide important information addressing the safety of commercial dressing and sauce products.
For more than 60 years, members of the scientific and regulatory communities have conducted research and published articles that document the safety of commercially prepared dressings and sauces, including mayonnaise. As a matter of fact, the ADS “Food Safety Facts: Commercial Dressings & Sauces” details the long-standing safety record of these commercial products. For a copy of this kit, please use the contact information provided below.
Many years ago, it was not unusual for dressings, mayonnaise in particular, to be prepared from scratch. When making mayonnaise, home cooks used unpasteurized eggs, which scientists now know can sometimes be contaminated with Salmonella. As such, mayonnaise is often incorrectly cited as the culprit when foodborne illness occurs. Commercially prepared mayonnaise is safe and prepared under strict quality control procedures, in compliance with the Food and Drug Administration’s good manufacturing practices. And an added bonus - It is also free of trans fats.
Unlike its homemade counterpart, commercial mayonnaise contains pasteurized eggs that are free of Salmonella and other dangerous bacteria. Additional ingredients such as vinegar and lemon juice create a high-acid environment that slows, and even stops, bacterial growth. Salt is also an important ingredient in commercial mayonnaise that contributes to the unfavorable environment for bacteria.
In addition to the Food Safety Facts kit, ADS’ consumer brochure, “Make Mine Mayonnaise!” contains answers to frequently asked questions about commercial mayonnaise and is part of our diligent effort to educate consumers and spread the news about mayonnaise safety and the goodness of mayonnaise. A copy of this brochure can be accessed via our website, http://www.dressings-sauces.org, under “Food Safety.”
Of course, as with all foods, the inadvertent introduction of pathogens must be avoided, and the curriculum for 2010 National Food Safety Education Month provides further information in preparing safe food and addresses topics such as recognizing high-risk customers, children and food safety risk, foods to avoid, minimum internal cooking temperatures, and food safety risk factors.
We would like your help in touting the remarkable food safety record of dressing and sauce products, including mayonnaise. If you have any questions regarding dressing and sauce products now or in the future, please feel free to use ADS as a resource. More information on the safety of commercially prepared dressings and sauces is available on our Web site at http://www.dressings-sauces.org and I can be reached by phone at (404) 252-3663 or via e-mail at pfaison(at)kellencompany(dot)com.
About National Food Safety Education Month:
National Food Safety Education Month was created in 1994 to heighten the awareness about the importance of food safety education. Each year a new theme and free training activities and posters are created for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures. For more information, visit http://www.servsafe.com/nfsem.
About The Association for Dressings & Sauces:
ADS is an international trade association representing the manufacturers of salad dressings and condiment sauces and the suppliers to the industry. For more information about The Association for Dressings & Sauces visit http://www.dressings-sauces.org.
Contact: Patricia Faison, M.S.
Director, Regulatory and Technical Affairs
(404) 252 – 3663