How long is stored salad with mayonnaise: signs of spoilage and the danger of using "stale"

Salads with mayonnaise are very popular. These are the well-known Olivier, herring under a fur coat, “Mimosa” and nameless salads invented by skillful housewives. On the Internet you can find a large number of all kinds of recipes.

Mayonnaise is one of the most common and available salad dressings. It is made from vegetable oil, raw egg yolks, mustard and vinegar.

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Variations of salads with mayonnaise

The shelf life of the salad depends on the ingredients in its composition. Fresh vegetables quickly lose their freshness, and meat or fish are exposed to bacteria.

On the holiday table, “Vegetable” salad is very popular. For its preparation, tomatoes, cucumbers, sweet peppers, onions and carrots are used. Vegetables are thoroughly washed, cut into straws or cubes, creating a bright and appetizing palette. After that, they are mixed, seasoned with spices to taste and dressed with mayonnaise.

Variations of salads with mayonnaise can include different types of meat. For example, salad with chicken breast and vegetables offers a combination of boiled chicken breast, tomatoes, cucumbers, greens and eggs. The combination of ingredients rich in fiber, vitamins and protein makes the dish a great choice for those watching their diet.

For seafood lovers, there is a “Sea” salad that includes shrimp, mussels, squid and other delicacies from the sea. The dish can be supplemented with cubes of fresh cheese, which will add tenderness and piquant flavor. Mayonnaise in this case serves as a kind of connector, which gives the salad a characteristic creamy color.

Shelf life in the refrigerator

Storage of salads with mayonnaise is a key point that should be paid attention to when preparing the dish. This is necessary to reduce the risk of food poisoning and preserve its flavor.

It is best to store salads in the refrigerator at a temperature of +2…+6ºC.

According to Rospotrebnadzor, the shelf life of salads is regulated:

salads made of raw vegetables or fruits are stored for about 18 hours, and after dressing – only 12;
salads and vinaigrettes made of cooked vegetables – 18 hours (after dressing – 12 hours);
salads with meat, poultry, smoked meat – 18 hours (after dressing – 12);
salads with the addition of canned vegetables or boiled eggs after dressing – no more than six hours;
salads with the addition of meat, poultry, smoked meats – 18 hours (after dressing – 12).
salads with added seafood without dressing – 12 hours.

Signs of spoilage and quality deterioration

Mayonnaise gives the dish a rich flavor and creamy texture. However, it can quickly deteriorate if not stored properly.

Here are the signs that mayonnaise salad may have spoiled:

Odor and flavor. The smell of rancid or sour mayonnaise indicates spoilage. Also, if there is a strange or unpleasant flavor in the salad, it indicates the multiplication of microorganisms. Such a dish should not be eaten.
Color. Mayonnaise has a standard white color. The appearance of yellow or gray shades should be alarmed.
Consistency. Changing the texture of the salad with mayonnaise can be a consequence of improper storage. For example, this is indicated by the formation of liquid in the dish.
Visible traces of mold. The appearance of mold or greenish tones in the salad is a clear sign that the product is already unfit for consumption.

Recommendations for safe consumption

We have already found out that salads with mayonnaise can be stored from one and a half to two or three days. The following rules will help to keep the freshness and safety of the dish within this period.

First, salads already dressed with mayonnaise should be stored in the refrigerator. Low temperatures slow the growth of bacteria and preserve the freshness of products.

Second, clean and dry utensils and tools should be used when preparing salads. This, too, will help prevent microorganisms from multiplying.

Thirdly, it is recommended to store the ingredients separately, especially if you plan to prepare a large amount of salad. It is best to dress the dish with mayonnaise just before serving.

Finally, it is necessary to remember about the quality of the products themselves. You should choose fresh components and pay attention to the expiration date of each ingredient.

Opinion of a gastroenterologist

Gastroenterologist, gastroenterologist, hepatologist of the Hadassah Clinic branch in the Skolkovo International Medical Cluster

“Salads with mayonnaise are recommended to be stored in the refrigerator for no more than two days. This is due to the main components of the dish: mayonnaise and eggs. These ingredients are not only tasty for us, but also for the bacteria.”

Eggs are an excellent breeding ground for E. coli (Escherichia coli). In addition to contamination of the product, there’s also salmonellosis, an infection caused by the Salmonella bacterium, from the outside.

It is important to realize that the longer the dish is stored, the more the temperature regime is violated, the higher the risk of getting food poisoning. Only a favorable temperature and a nutritious environment are enough for the bacterium to multiply.

If the salad with mayonnaise is left at room temperature for an extended period of time, the bacteria can begin to multiply and produce toxins. Consuming such a dish can lead to unpleasant symptoms such as diarrhea, vomiting, stomachaches and general weakness.

It is important to remember that shelf life can vary depending on the specific ingredients, method of preparation and storage conditions. Therefore, when in doubt, it is best to use caution and consume dishes within the optimal shelf life.