TIL Commercially produced Mayonnaise has a high enough acidity that bacteria growth associated with food-borne illnesses is slowed and the product doesn’t need to be refrigerated.

Read more: https://www.cnbc.com/2016/06/28/mayonnaise-debunks-refridgerator-myth-and-wins-a-seat-at-the-table-.html

What do you think?

12 Points
Upvote Downvote

One Comment

Leave a Reply

Leave a Reply