Discussion
A salad made with mayonnaise becomes hazardous chiefly because the added ingredients
Answer: B
Correct answer: raise the pH and dilute the acid
Commercial mayonnaise is safe in itself because its vinegar and lemon juice bring it to around pH 3.8, well below what pathogens tolerate. Mixing it with chicken, egg or potato dilutes that acid and raises the pH into the range where Salmonella and Staphylococcus grow. The hazard is created by the combination, not by the mayonnaise.
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