How to Store Mayonnaise for Maximum Freshness and Safety

TL;DR

• Unopened mayonnaise can last 3-4 months when stored in a cool, dry place away from light and heat.
• Opened mayonnaise should be refrigerated at 36°F to 39°F and can last 2-4 months when properly stored.
• Homemade mayonnaise is more perishable than store-bought and should be used within 1 week.
• Commercial mayonnaise contains preservatives that inhibit bacterial growth, but refrigeration helps extend shelf life and quality.
• Always use clean utensils when handling mayonnaise to prevent contamination.
• Discard mayonnaise if it shows signs of spoilage or has been left above 50°F for more than 8 hours.

Introduction

Mayonnaise is a beloved condiment that adds creamy, tangy goodness to sandwiches, salads, and more. But with its rich composition of oil, egg yolk, and seasonings, proper storage is key to maintaining its quality and safety. Let’s explore the best practices for keeping your mayonnaise fresh and delicious.

Storing Unopened Mayonnaise

Before you crack open that jar, rest assured that unopened mayonnaise has a fairly long shelf life. When stored in a cool, dry place away from direct light and heat, an unopened jar of mayo can last 3-4 months (1). Just be sure to check the best-by date and look for any signs of spoilage before digging in.

Storing Opened Mayonnaise

Refrigerator Storage

Once you pop the top, it’s crucial to refrigerate mayonnaise immediately at temperatures between 36°F and 39°F. Tightly seal the jar or transfer the mayo to an airtight container to prevent air and contaminants from getting in (2).

For optimal freshness, store the mayo on a shelf in your fridge rather than in the door. The frequent opening and closing of the fridge door can cause temperature fluctuations that may impact the mayo’s quality.

When scooping out that creamy goodness, always use a clean utensil to avoid introducing bacteria into the jar.

Shelf Life After Opening

When properly refrigerated and handled, opened mayonnaise can last 2-4 months (3). However, it’s best to discard mayo if it’s been left out at room temperature for an extended period or if it’s past the best-by date, even if it looks and smells okay.

Homemade Mayonnaise Storage

Nothing beats the taste of homemade mayo, but it does require extra care when it comes to storage. Homemade mayonnaise is more perishable than store-bought versions due to the raw egg yolks and lack of preservatives (2, 4).

To keep your homemade mayo safe and fresh, refrigerate it immediately after whipping it up. Use it within 1 week for the best quality and flavor (2).

It’s also crucial to ensure all ingredients and equipment used to make the mayo are clean and sterile to avoid introducing any harmful bacteria.

Food Safety Concerns

Bacterial Growth

Mayonnaise’s rich, moist composition makes it an ideal breeding ground for bacteria if not handled properly. However, commercial mayonnaise contains acidic ingredients and preservatives that inhibit bacterial growth, including pathogens like Salmonella and Staphylococcus. Refrigeration helps extend the shelf life and quality of opened mayonnaise but is not strictly necessary to prevent bacterial growth (6).

Bacteria thrive in the “danger zone” temperature range of 40°F to 140°F, so it’s essential to keep mayo refrigerated below 40°F (5).

If mayo is left above 50°F for more than 8 hours, it should be discarded to avoid the risk of foodborne illness (7).

Cross-contamination

To prevent the spread of bacteria, always use clean utensils when scooping mayo and avoid double-dipping. Don’t allow the mayo to come into contact with other foods, especially raw meats, as this can lead to cross-contamination.

And, of course, always wash your hands thoroughly before handling mayonnaise or any food!

Signs of Spoilage

Even with proper storage, mayonnaise can go bad over time. Here are some sensory cues that indicate your mayo has spoiled:

• Odor: Mayo that smells sour, rancid, or off should be discarded.
• Texture: Separation, lumpiness, or a watery appearance are signs that mayo has gone bad.
• Appearance: Visible mold growth or discoloration means it’s time to toss the mayo.

When in doubt, it’s best to err on the side of caution and throw out any questionable mayonnaise to avoid the risk of food poisoning.

Conclusion

By following these simple storage guidelines, you can keep your mayonnaise fresh, safe, and ready to add a delicious kick to your favorite dishes. Remember to refrigerate opened mayo promptly, use clean utensils, and keep an eye out for any signs of spoilage.

With proper handling and storage, you can confidently enjoy the creamy goodness of mayonnaise without any worries. Happy spreading!

References

• #1: How Long Does Unopened Mayonnaise Last?
• #2: Understanding the Shelf Life of Mayonnaise | Storage Tips
• #3: How Long Does Mayonnaise Last Once Opened?
• #4: Making Mayonnaise Without Raw Egg Yolks with the Microwave | Cook’s Illustrated
• #5: “Danger Zone” (40°F – 140°F) | Food Safety and Inspection Service
• #6: A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
• #7: How Long Can Mayonnaise Be Left Out of the Fridge?
• #8: Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review