An acid (usually vinegar or lemon juice)
Sometimes mustard and salt
This combination is important, because it determines how safe mayonnaise is at room temperature.
The acidity (low pH) plays a major role in preventing bacterial growth.
Why People Think Mayonnaise Is Dangerous
The fear around mayonnaise mostly comes from concerns about foodborne illness, particularly:
Foodborne Illness
Many people assume:
It contains raw eggs → dangerous
It spoils quickly → unsafe at room temperature
But modern, store-bought mayonnaise is not as risky as many believe.
Store-Bought Mayonnaise: Safer Than You Think
Commercial mayonnaise is designed to be safe.
Manufacturers use:
Pasteurized eggs
Controlled acidity levels
Preservatives (in some brands)
The result is a product that is naturally resistant to bacterial growth.
