Condiment catastrophe: Improper storage of condiments leads to botulism outbreak
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When it comes to the condiments that add a zesty kick to our sandwiches and salads, we often take for granted how they should be stored.
However, a recent health scare has highlighted the importance of proper condiment storage, and it's a lesson we should all heed—especially for those who love a dollop of mayo on their lunch.
Food safety experts sounded the alarm bells after a tragic incident overseas linked to improperly stored mayonnaise.
The outbreak of botulism, a rare but serious illness caused by a toxin that attacks the body's nerves, was reported earlier this month in Saudi Arabia.
Among them, 11 were hospitalised, 20 were monitored in intensive care, and one died.
The Saudi Food and Drug Authority (SFDA) pinpointed mayonnaise sold at a popular food chain in Riyadh as the culprit, with the botulinum toxin detected in the product.
Dr Darin Detwiler, a former FDA and USDA Advisor and Food Safety Expert at Northeastern University in Boston, emphasised that while botulism is uncommon in the country, ‘the severity is high’.
‘Condiments, including mayonnaise, can be at risk if not handled or stored properly,’ he warned.
Botulism is caused by the bacteria Clostridium Botulinum, which is found in the environment as spores.
These spores are generally harmless, but given the right conditions—warmth, moisture, and an absence of oxygen—they can produce a deadly toxin.
This is why the storage of condiments, particularly those containing eggs like mayonnaise, is so critical.
The Centers for Disease Control and Prevention (CDC) estimated that botulism is extremely rare, with only about 200 cases annually, and just 25 of those are food-related.
However, the rarity of the condition doesn't diminish its severity. Dr Detwiler pointed out that eggs are often the source of the problem, especially when they are not pasteurised. Pasteurisation involves heating the eggs to high temperatures to kill bacteria, including C. botulinum.
Commercial mayonnaise typically contains pasteurised eggs, which reduces the risk of botulism; however, homemade mayonnaise often does not.
‘However, commercial mayonnaise usually contains pasteurised eggs, reducing this risk,’ Dr Detwiler said.
He pointed out that in most cases of botulism, ‘it's usually the eggs’ that are the culprit.
‘Botulism thrives in anaerobic (oxygen-free) environments,’ Dr Detwiler explained.
‘Improperly sealed containers or poorly stored mayonnaise can create conditions favourable for the growth of Clostridium botulinum.’
Unopened condiments can be stored in the pantry, but once opened, they should be kept in the fridge to prevent bacterial growth.
For those who enjoy making mayonnaise from scratch, it's recommended to consume it within a few days, and the FDA advised discarding perishable foods that have been left out at room temperature for more than two hours.
Dr Detwiler also suggested ‘always refrigerate mayonnaise after opening.’
Aside from mayonnaise, refrigerating other condiments like pesto, which contains basil and cheese, and even mustard and barbecue sauce, as it ‘contains sugar and other perishable ingredients that benefit from refrigeration.’
Another tip from the food safety expert is to be vigilant when shopping.
He suggested watching out for containers that are bulging or leaking, as these ‘are signs of bacterial activity, possibly including Clostridium botulinum’.
‘Do not consume these products,’ he cautioned.
Additionally, when it comes to leftovers, he urged avoiding returning unused portions of mayonnaise and other perishable condiments to their original containers.
‘This prevents contamination of the entire container,’ Dr Detwiler stated.
Dr Detwiler also discussed that the symptoms of botulism can be alarming and include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and trouble moving the eyes.
Foodborne botulism can also cause vomiting, nausea, stomach pain, and diarrhoea.
‘Botulism is potentially fatal if not treated promptly,' Dr Detwiler warned.
‘Early diagnosis and treatment are crucial.’
In light of the recent alarming warning from a US food safety expert about the potential dangers lurking in common household condiments, including mayonnaise, it's become increasingly clear that food safety is a pressing concern for everyone.
This concern is echoed closer to home, with a recent urgent recall of a popular brand of almond milk from Woolworths shelves due to the risk of botulism contamination.
These incidents highlight the critical need for vigilance when it comes to food safety and the importance of staying informed about potential health risks associated with everyday food items.
Have you ever had a food safety scare with condiments or other perishables? Share your experiences and tips in the comments below to help inform and protect our community. Let's keep each other safe and well-fed!
However, a recent health scare has highlighted the importance of proper condiment storage, and it's a lesson we should all heed—especially for those who love a dollop of mayo on their lunch.
Food safety experts sounded the alarm bells after a tragic incident overseas linked to improperly stored mayonnaise.
The outbreak of botulism, a rare but serious illness caused by a toxin that attacks the body's nerves, was reported earlier this month in Saudi Arabia.
Among them, 11 were hospitalised, 20 were monitored in intensive care, and one died.
The Saudi Food and Drug Authority (SFDA) pinpointed mayonnaise sold at a popular food chain in Riyadh as the culprit, with the botulinum toxin detected in the product.
Food safety experts warned that improper storage of condiments like mayonnaise can risk botulism, following an outbreak in Saudi Arabia. Credits: Shutterstock
Dr Darin Detwiler, a former FDA and USDA Advisor and Food Safety Expert at Northeastern University in Boston, emphasised that while botulism is uncommon in the country, ‘the severity is high’.
‘Condiments, including mayonnaise, can be at risk if not handled or stored properly,’ he warned.
Botulism is caused by the bacteria Clostridium Botulinum, which is found in the environment as spores.
These spores are generally harmless, but given the right conditions—warmth, moisture, and an absence of oxygen—they can produce a deadly toxin.
This is why the storage of condiments, particularly those containing eggs like mayonnaise, is so critical.
The Centers for Disease Control and Prevention (CDC) estimated that botulism is extremely rare, with only about 200 cases annually, and just 25 of those are food-related.
However, the rarity of the condition doesn't diminish its severity. Dr Detwiler pointed out that eggs are often the source of the problem, especially when they are not pasteurised. Pasteurisation involves heating the eggs to high temperatures to kill bacteria, including C. botulinum.
Commercial mayonnaise typically contains pasteurised eggs, which reduces the risk of botulism; however, homemade mayonnaise often does not.
‘However, commercial mayonnaise usually contains pasteurised eggs, reducing this risk,’ Dr Detwiler said.
He pointed out that in most cases of botulism, ‘it's usually the eggs’ that are the culprit.
‘Botulism thrives in anaerobic (oxygen-free) environments,’ Dr Detwiler explained.
‘Improperly sealed containers or poorly stored mayonnaise can create conditions favourable for the growth of Clostridium botulinum.’
Unopened condiments can be stored in the pantry, but once opened, they should be kept in the fridge to prevent bacterial growth.
For those who enjoy making mayonnaise from scratch, it's recommended to consume it within a few days, and the FDA advised discarding perishable foods that have been left out at room temperature for more than two hours.
Dr Detwiler also suggested ‘always refrigerate mayonnaise after opening.’
Aside from mayonnaise, refrigerating other condiments like pesto, which contains basil and cheese, and even mustard and barbecue sauce, as it ‘contains sugar and other perishable ingredients that benefit from refrigeration.’
Another tip from the food safety expert is to be vigilant when shopping.
He suggested watching out for containers that are bulging or leaking, as these ‘are signs of bacterial activity, possibly including Clostridium botulinum’.
‘Do not consume these products,’ he cautioned.
Additionally, when it comes to leftovers, he urged avoiding returning unused portions of mayonnaise and other perishable condiments to their original containers.
‘This prevents contamination of the entire container,’ Dr Detwiler stated.
Dr Detwiler also discussed that the symptoms of botulism can be alarming and include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and trouble moving the eyes.
Foodborne botulism can also cause vomiting, nausea, stomach pain, and diarrhoea.
‘Botulism is potentially fatal if not treated promptly,' Dr Detwiler warned.
‘Early diagnosis and treatment are crucial.’
In light of the recent alarming warning from a US food safety expert about the potential dangers lurking in common household condiments, including mayonnaise, it's become increasingly clear that food safety is a pressing concern for everyone.
This concern is echoed closer to home, with a recent urgent recall of a popular brand of almond milk from Woolworths shelves due to the risk of botulism contamination.
These incidents highlight the critical need for vigilance when it comes to food safety and the importance of staying informed about potential health risks associated with everyday food items.
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