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About Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

 
   

You are here:  Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > salad dressing safety

Food Safety Issues - salad dressing safety


Expert: Carol Schlitt - 9/9/2006

Question
I want to prepare my 'special dressing' and give it to some friends.  It has mayonaise and sour cream in it... They will be visiting, and will have a long plane ride home.  What can I do so it will not spoil or harm them?  I purchased ball jars with the rubber seal - will that help?

Answer
Hi Helen,

Unfortunately, with the ingredients of mayonaise and sour cream -- both potentially hazardous foods (can easily support the growth of harmful bacteria)your dressing would have to stay cold (below 41 degrees)as it is being transported by your guest on the plane back home.  If you could pack an ice chest with ice and ice packs it may make the long ride.  The other issue -- will the plane allow your guests to bring the food items on board?  You should call the airline to make sure.

Commercial salad dressing is prepared and canned in a way that is not possible at home. Canning your dressing with the method we have available (pressure canner for food items with a pH over 4.6 - sour cream fits in this category)will breakdown this product and not make is special for your guests!!!

Placing the dressing in the jars will not make the dressing safe. It has to be processed to make it safe -- and you just can't do that at home.  The only way you could keep it safe is to keep it cold from the time you make it until your guests enjoy the product in their own home.  That's a real challenge.  Perhaps it would be best to think of another gift that would be easier for them to take home.

Hope this helps.  Please let me know if you have any other questions.

Carol  

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