Had a conversation with my wife today about the unopened mayo we had sitting in the pantry and it made me think – how does it make sense for a food (for instance mayo) to sit in a 65-70 degree pantry for months and be perfectly fine, but as soon as it’s opened it needs to be refrigerated. In my mind, if something needs to be refrigerated at any point, wouldn’t it always need to be refrigerated? The seal on the unopened product keeps the item safe, and the refrigerator does that when the seal is off? How do those two things relate?
In: 1789
The small amount of water in mayonnaise is dispersed and acidified. Mayonnaise literally kills germs. Once it’s been opened, there’s a risk that you’ll contaminate it with stuff that’ll allow nasty germs to grow. Rather than take on that risk themselves they pass it to you.
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