Mayonnaise may feel safe and creamy, but mishandling it can turn this kitchen staple into a potential health hazard. Left out too long—whether on the counter or in the fridge door—bacteria can multiply quickly, especially in homemade versions that lack preservatives.
Commercial Mayonnaise: Safer Than You Think
Most store-bought mayonnaise is formulated to resist bacterial growth, using pasteurized eggs and added acids. However, safety still depends on careful handling. Each dip of a spoon or knife introduces new microbes, and leaving the jar out for more than two hours—particularly in a warm kitchen—can allow bacteria to reach unsafe levels.
Tips for Safe Storage
To keep mayonnaise safe, always store it consistently below 40°F (4°C), avoid double-dipping utensils, and return the jar to the fridge promptly after use. By following these simple steps, you can enjoy mayonnaise without risking foodborne illness.
