In article <zVtti.13496$B25.4355@news01.roc.ny>, dishborealis@yahoo.com
says...
> "Peter A" <paitken@CRAPnc.rr.com> wrote in message
> news:MPG.212032a2ee4bfa5989cde@news-server.nc.rr.com...
> > In article <46b649be$0$16607$4c368faf@roadrunner.com>, kilikini1
> > @NOSPAMhotmail.com says...
> >> Just make sure there's no mayo in there.
> >>
> >
> > Mayo does not promote spoilage - in fact, commercial mayo tends to
> > retard spoilage. This is an old urban legend that has been long known
> > false.
> >
> > --
> > Peter Aitken
>
>
> Promote spoilage? I've never heard that theory. However, doesn't mayo
> contain raw eggs? How many hours will it remain safe at room (or higher)
> temperature?
>
>
>

The old spouse's tale (last time I said "old wife's tale some moronic
pseudo-feminist went ballistic) is that foods with mayo, such as tuna
salad, spoil faster than foods without. This is false. Commercial mayo
is acidic which retards spoilage and also is cooked so there are no raw
ingredients. The same is not true of homemade mayo, however.

--
Peter Aitken