MicrobeWorld App


Microbes After Hours

Click for "Microbes After Hours" videos

Agar Art Contest 2016


Featured Image

Featured Video


Join MicrobeWorld


ASM House 200X200

Subscribe via Email


Mayo's Bad Rap - Is it Justified?

People often cite mayonnaise as a source for food poisoning, but studies have shown the condiment is not very conducive to bacterial growth. This is due to the ingredients used in commercially–prepared mayonnaise which typically include pasteurized eggs, salt and an acid like vinegar (acetic acid) or citric acid.

In fact, "mayonnaise manufactured in the United States is quite acidic, with a pH of 3.6 to 4.0. Not only that but the organic acids used in commercially prepared mayonnaise have other antimicrobial properties.

Studies have shown that the lethal effect of mayonnaise on foodborne pathogens has been well documented. According to Michael P. Doyle, Ph.D., Professor and Director of the University of Georgia’s Center for Food Safety and Quality Enhancement, most harmful bacteria, including E. coli O157:H7, Salmonella and Listeria monocytogenes, die off within hours in the presence of mayonnaise, due to its acidity."

Extra mayo, anyone?

Comments (0)

Collections (0)


American Society for Microbiology
2012 1752 N Street, N.W. • Washington, DC 20036-2904 • (202) 737-3600
American Society For Microbiology © 2014   |   Privacy Policy   |   Terms of Use