How do you know if MAYO or Salid Dressing is bad.....???
How you know if is Mayo "BAD"...??
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Has things growing in it, soured (if not supposed to have sour flavor), smells different than usual, consistency changes. Dressings like ranch I've used up to about 6 months past date and been fine. Sometimes longer. Mayo depends if it's "real" or not. Maybe 1-2 months past date. Vinegar based dressing like italian and such I've used up to 1+ years passed date.
A lot has to do with temperature and storage.
A lot has to do with temperature and storage.
Umm, it’s mayo. Mayo is always bad 
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I'd look at it. Does it look normal? Does it smell normal? Finally, do a small taste test. Does it taste right?
Smells funky, tastes worse... time to heave that cr@p. Better safe than sorry, especially in the boondocks. 
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Wouldn't eat it if it's been unrefrigerated overnight and it was previously opened. Expired? Should be good for a year, I'd think, although the taste might be off.
When it's green like LadyLocust's nail polish!!
When it turns clear, or brown.
It lasts a very long time. Was invented as a preservative in its own right.
It lasts a very long time. Was invented as a preservative in its own right.
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I just checked the last bottle I bought...
Unopened, it won't 'expire' for 9 months. It will be "safe" for 6-months+ after that.
Yep, its one of those things that I buy a years worth at a time as it stores so well.
I stock a lot, its one of those 'force multiplier' foods that you can mix with anything to make better.
Clarification: (and this is from the guy that thinks nothing of eating canned-goods that are more than 1 year past their 'expire date' if they are heated to 160°F), but mayo in the form of chicken-salad or potato-salad, left out on a picnic table, can be nearly-lethal after only 6 hours.
(Don't ask me how I know
)I have no problem eating anything that has been sleeping in the fridge for over 2 weeks, but am wary of anything that has been sitting on the counter for more than a couple hours.
(except cookies!
)
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Its the chicken and the potatoes....not the mayo that is the problem.....mayo is high acid, and salt, and makes a protective coating, originally used to preserve meat in casks, sort of a confit like effect.
I used to eat at a major brand sub sandwich shop (not subway) for lunch on a regular basis and always had Mayo on my sandwich. Their bin of mayo would usually have a "skin" on the top because it was there all day at who knows what temperature and exposed to air and I never got ill from anything I ate there. I also have had mayonnaise in my fridge for who knows how long as it was only used on sandwiches and the large jar would be in the fridge for many months. I think we all should know that the the "Sell By Date" printed on the label does not mean "Throw It Away" date. We should also know that the sell by date is a government requirement for "safety" reasons to protect us from buying a steak or whatever else that has been on the shelf for 3 or 10 months because is kept being pushed to the back.
I have never been ill after eating anything with Mayonnaise, although I am not saying that isn't possible. Picnics, BBQ's, parties, whatever event where Mayo is necessary I have never been sick after eating it. Even in my bachelor years when the large jar of mayo lasted many months or more in the fridge I never had a problem. In my opinion it is more economical to buy the large size mayo instead of paying more per ounce for the small size jar.
When is it bad? I don't know. I have never experienced bad mayo. Never smelled it being bad if kept in the fridge and never got sick. As mentioned before the acid in the mix prevents bad stuff from growing.
I may not know everything but I did stay at a Holiday Inn Express once or twice.
https://en.wikipedia.org/wiki/Mayonnaise"Salmonella
Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[74] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[75] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[76] Some brands use pasteurized eggs which would reduce this risk factor.[77]"
https://en.wikipedia.org/wiki/Mayonnaise
I have never been ill after eating anything with Mayonnaise, although I am not saying that isn't possible. Picnics, BBQ's, parties, whatever event where Mayo is necessary I have never been sick after eating it. Even in my bachelor years when the large jar of mayo lasted many months or more in the fridge I never had a problem. In my opinion it is more economical to buy the large size mayo instead of paying more per ounce for the small size jar.
When is it bad? I don't know. I have never experienced bad mayo. Never smelled it being bad if kept in the fridge and never got sick. As mentioned before the acid in the mix prevents bad stuff from growing.
I may not know everything but I did stay at a Holiday Inn Express once or twice.
https://en.wikipedia.org/wiki/Mayonnaise"Salmonella
Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[74] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[75] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[76] Some brands use pasteurized eggs which would reduce this risk factor.[77]"
https://en.wikipedia.org/wiki/Mayonnaise
You beat me to the answer. It's the starch in the potatoes. You'll have the same situation with macaroni and rice that is left out after being cooked.
Get a copy of the ServSafe certification study book. Loads of useful kitchen sanitation info in there. I took the cert when I went to culinary school and I can honestly say it's information I use everyday.
..like on Asparagus
Plain, or w/ a dash or two of 'lite' Soy-sauce + white & black sesame seeds. 
We also heavy-stock the 'Olive Oil-based Mayo', just has better 'personality', Imo..@ SD, yeah, if either are 'tangy' or 'sharp' (like almost 'carbonated-feeling') I'd sniff / tiny-taste-test, first, but.. Probably better to toss, especially if it 'outgasses' when you open the jar = Toss.
jd
