Mayonnaise: Harmless or a Hidden Risk?
Mayonnaise feels safe and creamy, but mishandling it can quickly turn it into a hidden danger in your kitchen. Left out too long, whether on the counter or in the fridge door, bacteria can multiply fast—especially in homemade versions.
Commercial Mayonnaise: Safer Than You Think
Most store-bought mayonnaise is designed to resist bacterial growth thanks to pasteurized eggs and added acids. But safety depends on proper handling. Each dip of a spoon or knife introduces new microbes, and leaving the jar out for more than two hours—especially in a warm kitchen—can let those microbes multiply to unsafe levels. Keeping mayonnaise stored consistently below 40°F (4°C) is key to preventing contamination.
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