Sultan Al-Sughair

Saudi Gazette

 

JUBAIL – The Royal Commission for Jubail and Yanbu, keen on health and safety of residents and visitors to the industrial city, has issued a circular to prevent the use of mayonnaise in salads, sandwiches and appetizers during the summer season.



Environmental health inspectors have inspected restaurants, cafeterias and other relevant shops to make sure of their commitment to the resolution.  The tour has also included monitoring prepared and presented meals; restaurants hygiene; in addition to checking frying oils validity using modern devices dedicated for this purpose. Director of property management Eng. Ahmed Bin Sulaiman Al-Harkan said that this is annual preventive action we do when summer comes.



He said “Tahini can be used instead of mayonnaise in shawarma sandwiches” He added “the prevention includes preparing and selling Tabbouleh salad, reheating and selling food remnants that have been prepared in advance, in addition to preventing transfer of meat and poultry refrigerated or frozen in an open car.



The Commission has achieved leadership in health and food safety, the first member from the Middle East in the International Federation for Environmental Health (IFEH).



Mayonnaise is commonly blamed for cases of food poisoning, but a New York Times article places the blame elsewhere. According to the article, commercial brands of mayonnaise are very acidic due to the abundance of vinegar and other ingredients.



A benefit of the high acidity is spoilage prevention. The article attributes the food-borne illnesses linked with mayonnaise to other factors.



Other foods prone to contamination such as chicken top the list. Mixing these foods with mayonnaise can increase the incidence of mayonnaise being linked to food-borne illness.



The article also suggests that improper storage and making homemade mayonnaise can increase the likelihood of food poisoning.