Mayonnaise has earned a reputation as one of those foods that can quickly become “dangerous” when left outside the refrigerator. At picnics, barbecues, and family gatherings, people often become nervous when they see potato salad or coleslaw sitting on a table for too long. But is the mayonnaise itself really the biggest problem?
The answer is more complicated than many people realize. Commercial mayonnaise is typically acidic and made with pasteurized eggs, conditions that can make it less hospitable to many harmful bacteria than people assume. The greater concern is often the entire prepared dish and how it has been handled. Chicken, potatoes, eggs, dairy products, and other ingredients can become unsafe when kept at temperatures that allow bacteria to multiply. Cross-contamination from dirty utensils can create another risk. So before automatically blaming the mayonnaise, there is something important to understand about food safety. Continue below to learn what actually makes these dishes risky.
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