Unlearn This Food Safety Myth About Mayo

One of the biggest food safety myths is that mayo and heat is a bad combination. This may have been true in the days before commercially produced mayonnaise, but not today.

Most homemade mayonnaise recipes contain raw eggs, which should always be kept at 40 degrees Fahrenheit or a little colder, according to the USDA.

However, store-bought mayonnaise is quite different from its homemade counterpart. It's made with eggs which, though raw, are pasteurized to prevent harmful bacteria.

The lemon juice and vinegar in store-bought mayo prevents food-borne pathogens from forming. This means it's more a food safety friend rather than a foe.