Eggs, especially raw or undercooked eggs, can harbor bacteria such as Salmonella, which can cause foodborne illness.

Salad dressings should be stored in the refrigerator at a temperature of 40°F or below to prevent the growth of bacteria.

Homemade salad dressings should be stored in the refrigerator for no longer than 1 week to maintain their freshness and prevent spoilage.

Washing hands thoroughly before handling ingredients and using separate utensils for different ingredients can help prevent cross-contamination and reduce the risk of foodborne illness.

Vinegar, due to its acidic nature, helps prevent the growth of bacteria in salad dressings, contributing to their safety.

Salt, sugar, and garlic all have antimicrobial properties that can help extend the shelf life of salad dressings and reduce the risk of bacterial growth.

Commercially prepared salad dressings should be refrigerated after opening, discarded after the expiration date, and handled according to the manufacturer's instructions to ensure food safety.

Nausea, vomiting, and diarrhea are common symptoms of foodborne illness caused by contaminated salad dressings.

If you suspect foodborne illness from a salad dressing, it is important to seek medical attention immediately to receive appropriate treatment and prevent complications.

Homemade mayonnaise carries the risk of foodborne illness due to the use of raw eggs, improper refrigeration, and the potential for contamination from expired ingredients.

Homemade mayonnaise should be stored in the refrigerator at a temperature of 40°F or below to prevent the growth of bacteria.

Lemon juice, vinegar, and salt all have antimicrobial properties that can help extend the shelf life of homemade mayonnaise and reduce the risk of bacterial growth.

Homemade mayonnaise should be stored in the refrigerator for no longer than 1 week to maintain its freshness and prevent spoilage.

Washing hands thoroughly, using clean utensils and work surfaces, and avoiding cross-contamination can help prevent the spread of bacteria and ensure the safety of homemade mayonnaise.

Commercially prepared mayonnaise should be refrigerated after opening, discarded after the expiration date, and handled according to the manufacturer's instructions to ensure food safety.