I get my tuna subs toasted at Subway. Today I was told they shouldn't toast the tuna since it has mayo in it.!
I appreciate your opinions.
Answers: Is there really a bacteria risk in this?
I appreciate your opinions.
Tell them you want the bread toasted and then the sandwich made. Not after the sandwich is made.
If you didn't eat the sandwich right away, there is the rare possibility that bad bacteria could grow and make you sick.
It's a requirement of the Health Department in many places that foods with mayo in them not get to warm unless it's a baked dish.
No. Bacteria needs TIME and TEMPERATURE to grow. If you eat it right away, the bacteria will not have time to grow. The health department has established a temperature danger zone for food. It is the range 41 F to 140 F. The health department recommends that food not be kept in this range for very long.
Restaurants sometimes need to keep food in the danger zone for very short periods of time. Hollandaise Sauce is a good example. It will break at the temp 140 F or above. Restaurants hold it a low temp (about 130 F) for no longer than 2 hours. The remaining Hollandaise is thrown out and a new batch is made. This is perfectly acceptable and in line with health department guidelines, even though the main ingredient in Hollandaise Sauce is egg yolk.
The person you talked with at Subway today had no idea what they were talking about. Maybe you should call and speak to the manager.
I've had toasted subs with mayo on them before they toasted it. I have never had any problems.
no there is not,,, there is a tuna melt it has mayo,,, that was some stupid kid telling you that
I'm no expert but logic tells me that bacteria doesn't just appear from the heating process,it would have had to have been in the tuna before the heating though it will be magnified by the heating process since bacteria loves warmth. I would say it would be the difference between getting sick (untoasted) and getting very slightly sicker (toasted).
Apparently you haven't heard of a tuna melt. You can, and people do every day, heat up mayo. It is only when you leave it hot for prolonged periods that bacteria begin to accumulate (think potato salad in direct sunlight on a hot 4th of July picnic all day).
Mayo is alot of things that get cooked----my main concern- would be how long has that mayo (and the tuna) sat out and is it at the proper temperature while out!!!!!!
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have you ever heard of someone dying from eating cooked mayo? no. just eat and dont believe the hype!!!!!
I would tell them to toast it anyways.....
If toasting sandwiches with mayo in them was wrong I'd have been dead or at least darn sick years ago. Toasting sannies with mayo is fine.