A doctor has issued a warning about the one type of salad he steers clear of at picnics for health reasons.
Dr Lindsey, from the Academy of Medicine of Cleveland and Northern Ohio, took to social media (@academymedcle) to divulge the risks associated with potato salad – and his video that has since gone viral, amassing over 453,000 views.
In a cautionary message on TikTok, Dr Lindsey declared: “I don’t eat potato salad anymore because all the med school tests about food borne illnesses is always related to potato salads at picnics.”
The hazards linked to potato salad being left out in the open, turning into a haven for bacteria, have been confirmed by numerous sources. Food and Wine magazine detailed the shelf life of potato salad before consuming it becomes a gamble.
Based on expert guidance, potato salad enters a “danger zone” when held at temperatures ranging from 4C up to 60C this is when “bacteria that causes foodborne illnesses to multiply rapidly”, they assert. The US Department of Agriculture (USDA) specifically cautions that perishable goods like potato salad should not remain unrefrigerated beyond two hours.
During this time, bacteria known to provoke foodborne sicknesses can multiply rapidly, doubling every 20 minutes. If you buy your potato salad where consideration must be given to transit time back home and the potential length of time it had already been sat out during preparation.
Mayonnaise mayonnaise isn’t the prime suspect in the much-loved dish; rather, it’s the potatoes that pose a health hazard. According to Food and Wine, potatoes, being “low-acid food” just like rice, can swiftly turn into a paradise for bacteria.
Michigan State University echoes this, pinpointing the tuber’s low acidity as the reason why potato salad becomes a hothouse for bacteria. They said: “Bacteria need protein to grow, just like us, and we’re essentially competing against them for food,” goes on to suggest a battle for nutrients between humans and bacteria, where bacterial victory spells food poisoning.
Common food items with more neutral pH levels, such as pasta, spuds, and meats, are essentially invitations to bacteria, while acidic counterparts like fruits and pickles arent as hospitable and can endure without refrigeration longer.
The revelations triggered shockwaves online, with viewers confessing their newfound aversion to the dish after watching the video. One viewer expressed dismay: “Well this is absolutely devastating. I’ll never be able to see potato salad again without thinking about germs. You’ve ruined my life! ” Despite the scare, another defiantly claimed: “I’ve never walked by a potato salad and not eaten a spoonful so I’m hoping I’m just immune to it at this point.”
Additionally, someone chimed in with their professional perspective: “After obtaining my MPH, same. Add pre-sliced fruit and public pools to that list.”
