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Commercial mayonnaise has a bad reputation as a cause of food spoilage. To the contrary, commercial mayonnaise is loaded with acid and preservatives that can actually extend the life of salads by killing bacteria. The eggs used in prepared mayonnaise are pasteurized to kill harmful bacteria. It is usually cross-contamination of uncooked foods that causes foodborne illness, not the prepared mayo.

Additional Resources:

http://www.dressings-sauces.org/Mayonnaise_Dressings.html