We make the Deviled Eggs but slice the white part crossways instead of lengthwise and use the original foam egg container as the transport/serving dish. - Seaduction
Not a great idea. 98 % of egg shells have salomonella when they are collected. You are banking on that they have washed and sterilzed the outer shell. This is similar to the salmonella outbreak related to cantalopes...its whats on the skin getting everyone sick as they get the bacteria on the cutting board when the skin it and cutt up the flesh and then do not raise the temp over 165 degrees,
As far as mayo, right now there is a 12 page discussion on another Sailboat forum.
Mayo in a jar is far different from mayo in a tube. The bacteria which gets introduced is not just from utelsils, but is also in the air. It needs a medium to grow, usually of protein. Since no air will be introduced into the tube...thats fairly safe, but a jar inheretly has open space filled with air. Thats why most things need to be refrigerated after opening, but are ok stored on the self. Some of the "atmosphere" in these jards ( if its not a vacu,) may be a modified atmosphere.
Almost all of the bacteria which make you sick, salamonella, e coli, listeria, shigella etc, are not noticeable in food and have nothing to do with the slimy ness or mold on food, and they have nothing to do with the spoilage of food which was referred to above.
Many people claim they have never gottten sick from eggs, mayo no refrigerated after opening, peanut butter and they have been leaving it out. Thats has absolutely nothing to do with future bacterial incidents. You can speed down a stretch of road 99 times and never get caught, but the 100th time if a cop is there..you get the ticket. I would rather err on the side of safety and not make the one time you did get sick when you were 1200 miles off the East Coast, 10 days from land or a hospital. Why risk it. bacteria grows best in high proteinitems. It needs moisture, oxygen ( except botulism), time, temperature, the correct acidity ( commercial mayo has an increased acidity to help as a barrier). Food borne illness also affects nore easily the old, the very young, and those with compromised immunities far greater. What may give me the runs may kill someone one antibiotics or with diabetes.
Heat kills most bacteria thats why there are minimum internal cooking temperatures ( related to time) for most meats ( ie polutry 165 degrees for 10 seconds) reheats 165 degrees etc, however it must be noted it is not always the bacterial which can cause you to get sick. In some foodborne illnesses you can kill the bacteria with the proper temperature, but it has already produced a toxin ( poison) which then gets you sick. Food handling is a very important part of cruising and long distance sailing. Leftover must be treated very carefully and cooled quickly so as nokt to promote bacteria growth. The militray throws out almost all excess food from meals for this reason ( early in my career when I trained chefs who had been in the military I had to break them of this habit as it was wastefull). I understood why they did it though as they didnt want to risk gettibng a whole diviosn of fighting soilders sick because of not handling food correctly so they couldnt fight.
In terms of killing bacteia on dishes there are oinly two methods. Temeprature - commercial restaurants and your home dishwasher rinse temperatire must be over 180 degrees F. ( BTW soap works best between 130 and 150 degrees) and Chemicals_ tghis would be a solution of sanitizer to use after washing and rinseing dishes. The sanitizer must be in a correct concentration to work ( most are iodine or quantranery solutuions). If it is too strong it can be a poison. Then the dishes must be air dried.