"George" <george@nospam.invalid> wrote in message
news:Fvmdnd6Evc5YFCrbnZ2dnUVZ_hmdnZ2d@comcast.com...


> But sushi rice is always cooked rice + vinegar so the pH is low.
>
>


You are correct regarding sushi rice. The comment was really regarding the mayo
comment. Thee is a common misconception regarding mayo and food born illness.

That being said, the problem I have with sushi for a picnic has more to do with
the uncooked fish if here is any present in the sushi. The other problem I see
has to do with the cooler and the ability to keep food out of the "food danger
zone" which IIRC is over 41 degrees. See below:

http://www.metrokc.gov/health/foodsfty/foodtemps.htm
Bacteria, or other germs, need time, food and moisture (or wetness) to grow; but
they won't grow when the temperature of the food is colder than 41º F or hotter
than 140º F. The temperatures in between 41º and 140º are in the "Danger Zone."
Keep potentially hazardous foods out of the "Danger Zone!" For example, when
food is left in the "Danger Zone", bacteria can grow fast, and make poisons that
can make your customers and family very sick.

The final point is in regards the variables around the food how it's packaged,
how good is the cooler, how much coolant (ice or other) in relationship to the
amount of food being kept cold. Ad infinitium.

Dimitri