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Started By
Message
re: Why does mayo need refrigerated?
Posted on 5/29/24 at 6:33 pm to faraway
Posted on 5/29/24 at 6:33 pm to faraway
quote:
wrong. bacteria is already present. when you open it you expose it to oxygen. guess what bacteria, like all life forms, need to grow.
Problem is rarely bacteria. But rather mold. Sometimes yeast.
Also a huge portion of bacteria doesn’t need oxygen to go. In fact, the benchmark for acidifying ready to eat foods is based on preventing growth of a bacterium that produces a pretty stout toxin when it grows without oxygen.
Also, between the GMPs practiced and preservatives added, you’d be surprised how many products test very low, if not zero, for viable microbes. Nah, the contamination often comes from your nasty arse utensils you place on the counter between slices of bread.
There is a reason why some one posted above that if you want to leave it at room temp, get the squeeze bottle variety.
This post was edited on 5/29/24 at 6:42 pm
0
Posted on 5/29/24 at 6:37 pm to Chair45
It doesn’t. I haven’t put mayo in the fridge in over 20 years.
Posted on 5/29/24 at 6:48 pm to Bigfishchoupique
quote:
Yes
What about some grind meat? lol
Posted on 5/29/24 at 6:53 pm to Chair45
Mayo is made with raw eggs and oil.
I'll let you figure out why.
I'll let you figure out why.
Posted on 5/29/24 at 7:11 pm to Shanegolang
quote:
What about some grind meat? lol
Not me. But I know some folks that do. One of them cooks a great pot of grind meat, carrots and onions. 
Posted on 5/29/24 at 7:24 pm to elprez00
quote:
It doesn’t. I haven’t put mayo in the fridge in over 20 years.
In college I worked in a poor boy shop (po boy to savages). Never refrigerated the mayo. Used those huge plastic containers which were capped at close but never refrigerated. Now this shop went through a shitload of mayo so it was rare for any opened container to last more than 24-48 hours.
Posted on 5/29/24 at 7:41 pm to Chair45
Mrs. SI started buying this new Mayo in a squeeze tube. Kewpie mayonnaise.
Posted on 5/29/24 at 7:42 pm to Chair45
Restaurant mayo is usually highly pasteurized, the sealed. Smaller jars as well, but less so, so it really doesn't have to be refrigerated, but refrigeration helps prevent separation of ingredients. Home made mayo has to be frigged.
Posted on 5/29/24 at 7:42 pm to faraway
Wrong, air is present before and after opening, its not an anaerobic environment before its opened. Bacteria are always present, refrigeration keeps them in check after opening. When you begin using mayo with a spoon etc, this also introduces the majority of the bacteria and hence the refrigeration is needed.
Posted on 5/29/24 at 10:52 pm to jeffsdad
Didn’t work out for these peeps
Yeah, man, I’m still on the fence. I mean, “you’re saying there’s a chance?” Get that weak sauce out of here.
Yeah, man, I’m still on the fence. I mean, “you’re saying there’s a chance?” Get that weak sauce out of here.
Posted on 5/29/24 at 10:54 pm to Aight is Enough
For real though. As long as there’s a chance I’m right, I’m right. AmIRight?
Posted on 5/30/24 at 1:57 am to Locoguan0
quote:
Restaurant mayo is usually highly pasteurized
Do people just make stuff up casually?
The eggs are brought in pasteurized as an ingredient. But that is it. Mayo itself is given zero heat treatment. In fact, they pack it a cool temp as it helps stabilize the emulsion. Whenever the oil (the main ingredient by mass) gets over 55 or so it starts to break.
And this was working at the primary copacker for restaurants in the US. Supplier for Sysco, Ben E Keith, etc.
Posted on 5/30/24 at 8:14 am to ManBearTiger
quote:
I haven't refrigerated mayo in years.
and I don't have any issues now that I didn't have before I quit refrigerating it
quote:
You are using way too much mayo if there are less than 10 people in your household
I'm not really sure how you can draw any conclusions on the volume of Mayo consumed in my house based off of my quote, but I'll humor you anyway.
it's just 2 of us living there now.
we only use it when we make sammiches (or burgers, etc.)
which might be once every couple of weeks or so.
we'll use a good bit to make a big bowl of dip for boiled seafood, but living in West Texas we don't do that nearly as often as we'd like to.
a small jar lasts several weeks. we use it so seldom that half the time, we have to go see if we even have any because we pull it out of the cabinet so rarely that neither of us remembers how much was in the jar last time we opened it.
Posted on 5/30/24 at 8:36 am to BHS78
It says right on the bottle
No refrigeration needed
No refrigeration needed
Posted on 5/30/24 at 4:45 pm to Baylor
Growing up our blue plate was in the pantry and never had any issues. Nowadays we keep it in the fridge but I am more of a yellow and creole mustard fan.
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