787. Mayonnaise From a Recently Opened Jar Kept in a Cabinet Less Than a Week

Dr. Don and Professor Ben talk about the risks from a jar of mayonnaise that was opened and then accidentally left at room temperature for less than a week

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review - ScienceDirect
• Review: Fate of pathogens in home-made mayonnaise and related products - ScienceDirect
• An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings - ScienceDirect
• A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
• Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies - ScienceDirect
• Mayonnaise - an overview | ScienceDirect Topics
• Independent Writer, Speaker, and Broadcaster - Merlin Mann