Mayonnaise has a bad reputation, being blamed for spoiled potato salads and upset stomachs after summer picnics and barbecues. Will switching from a mayonnaise-based dressing to a vinaigrette protect you from food poisoning? No—the real problem is the potatoes.
The main ingredients in mayonnaise are eggs, vegetable oil, and an acid (vinegar or lemon juice). Commercial mayonnaise’s eggs are pasteurized to kill salmonella and other bacteria. Its high acidity is another safeguard; bacteria do not fare well in acidic environments. Even homemade mayonnaise is rarely the problem unless it contains very little acid.
The bacteria usually responsible for spoiled potato salad are Bacillus cereus and Staphylococcus aureus (commonly known as staph). Both are found in soil and dust, and they thrive on starchy, low-acid foods like rice, pasta, and potatoes. If they find their way into your potato salad via an unwashed cutting board or contaminated hands, they can wreak havoc on your digestive system.
Most food borne bacteria grow well at temperatures between 40 and 140 degrees Fahrenheit, the temperature danger zone. If contaminated food remains in this zone for too long, the bacteria can produce enough toxins to make you sick. The U.S. Food and Drug Administration recommends refrigerating food within 2 hours of its preparation, or 1 hour if room temperature is above 90 degrees. Heat from the sun is often what causes the trouble at summer picnics.
Play it safe and follow the FDA's guideline. Don't leave the potato salad out for more than 2 hours; promptly refrigerate any leftovers.
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