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Summer is the time of year when food poisoning typically spikes, and one ingredient that always attracts suspicion is mayonnaise.
But most mayonnaise contains vinegar and other ingredients that make it acidic, and therefore very likely to protect against spoilage. When problems occur, they usually result from low-acid ingredients like chicken and seafood.
One prominent study published in The Journal of Food Protection found that in the presence of mayonnaise, the growth of salmonella and staphylococcus bacteria in contaminated chicken and ham salad either slowed or stopped altogether. As the amount of mayonnaise increased, the rate of growth decreased.
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