Sylvia wrote:

> > the stuff we buy off the shelf is hardly the same risk.
>
> Sorry to disillusion you, but most food poisonings from potato
> salad/tuna salad/etc were probably made with commercial mayonnaise,
> because how many people do you know who make their own?

Sylvia, you're using the wrong premise to make your point. It isn't
the mayo that's spoiling. Not homemade nor commercial. It's the other
stuff, the "diluents" that foster bacterial growth. The mayo is
actually keeping the bacterial growth down because of its
bacteriostatic properties.

Pastorio