With summer approaching, we're sure to start hearing those warnings about the dangers of leaving potato salad (et al) out, because (allegedly) the mayo in those salads can easily go bad--presumably because the egg yolk in mayo is a nice growth medium for nasty little buggies.
But is that true? I don't think I've *ever* had mayonaise go bad because of microbial infestation. In fact, I've had some mayo in a fridge for as long as two *years* and it didn't go bad--and that's about the only food I can think of that has not gone bad!
My guess is that it's really the potatoes or the pasta or whatever that go bad, not the mayo.
Does anyone here have any *definitive* information on this, such as a reference to some paper in a food science journal, some experiment done by CDC or some other group, etc? I vaguely recall hearing some years ago that this rumor had been debunked, but I'm not entirely sure. Does anyone have any info?
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