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[quote=Anonymous][quote=Anonymous][quote=Anonymous]The danger is real. Two deaths in 40 years. It's just not worth the risk.

https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6429a6.htm[/quote]

DP. And also in that case, it was traced to the potatoes, not mayonnaise.
[quote]
The attendee who prepared the potato salad with home-canned potatoes reported using a boiling water canner, which does not kill C. botulinum spores, rather than a pressure canner, which does eliminate spores (2). In addition, the potatoes were not heated after removal from the can, a step that can inactivate botulinum toxin. The combined evidence implicated potato salad prepared with [b]improperly home-canned potatoes, a known vehicle for botulism [/b](3).[/quote]

For all of you that like to point to mayonnaise as a botulism source, it really isn't. Talk to a microbiologist. The biggest dangers are meats (often chicken or ground beef) and rice ([i]Bacillus cereus[/i]). Mayo is almost never the problem. [/quote]

Even one death in 40 years is too much risk. I can avoid this risk by never eating mayo. [/quote]

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