Don’t mix fresh mayo with old leftovers
Why Temperature Matters So Much
Bacteria grow fastest in what’s called the “danger zone”:
Between 4°C and 60°C (40°F–140°F)
This is why refrigeration is effective—it slows bacterial growth significantly.
The Bigger Picture: Food Safety Awareness
Mayonnaise often gets blamed unfairly.
In reality, food safety depends more on:
Handling
Storage conditions
Cleanliness
Time at room temperature
Understanding these factors is more important than focusing on one ingredient.
Final Verdict
So, should you refrigerate mayonnaise or leave it out?
The safest answer:
