Almost every refrigerator has a jar of mayonnaise tucked somewhere between the leftovers, sauces, and sandwich ingredients. It’s one of those everyday foods we rarely think about. We spread it on bread, mix it into salads, and serve it alongside our favorite meals. But one common kitchen habit could create an unnecessary food safety risk, especially when temperatures begin to rise.

Many people assume mayonnaise itself is extremely dangerous because it contains eggs. Surprisingly, commercially produced mayonnaise is generally safer than its reputation suggests. Most brands use pasteurized eggs and acidic ingredients that help limit bacterial growth. However, that doesn’t mean every jar or mayonnaise-based dish can be handled carelessly. Dirty utensils, improper storage, and leaving prepared food unrefrigerated can all increase the chance of contamination.

And there’s one mistake that people often make during family gatherings, summer picnics, and everyday lunches. It seems harmless, but understanding the proper storage rules can help prevent an unpleasant surprise.

Continue below in Part 2.