pasteurized eggs and preserved with acid, it is designed to resist bacterial growth. However, “safer” doesn’t mean completely risk-free. Once opened, each use introduces new variables. A utensil that has touched other foods, contact with unclean surfaces, or exposure to warm air can introduce contaminants. Mayonnaise is meant to handle occasional exposure—not ongoing neglect.
Temperature plays a key role in
keeping it safe. Mayonnaise should be stored consistently below 40°F (4°C). Cold temperatures slow the growth of bacteria and help maintain its quality. Problems often arise when thejar
