is more stable than many people assume. Made with pasteurized eggs and preserved with acid, it is designed to resist bacterial growth. However, “safer” doesn’t mean completely risk-free. Once opened, each use introduces new variables. A utensil that has touched other foods, contact with unclean surfaces, or exposure to warm air can introduce contaminants. Mayonnaise is meant to handle occasional exposure—not ongoing neglect.
Temperature plays a key role in
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keeping it
