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I haven't attempted homemade mayonnaise yet, but reading about how long can it be kept for consumption I found many recipes talk about requiring to keep the prepared mayonnaise for a period at room temperature (actually 20-22 Celsius is cited, what happens if it's a few degrees higher?) first because the acidity from the vinegar works better at killing salmonella when the temperature is above that of refrigeration. Here is a previous SE answer for reference.

So, my main question is whether using just-pasteurized whole eggs negates the necessity of this step?

Another question is whether the general direction I found for vinegar ratio—20ml per egg yolk; 40ml per egg white; 60ml per whole egg—is not too broad? If that aspect is even important with pasteurized eggs, I read an egg+vinegar pH of 4.1 or less is required, but the eggs themselves can have a variety of weights and possibly pH variations.

And finally, if the mayonnaise was properly made, with pasteurized eggs in a sterilized container, is it still only safe to consume for a week or so in refrigeration?

Thanks.

TLSO
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The main question was answered in the first reference cited in the answer you linked (The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric acid).

To maintain mayonnaise Salmonella free, the pH should be 4·1 or less and the product should be held at 18–20 °C for at least 72 h unless pasteurized eggs are used (Smittle 1977)

(emphasis added)

If an egg is properly pasteurized, virtually all Salmonella is destroyed. The USDA considers pasteurized eggs safe to eat raw:

in-shell pasteurized eggs may be used safely without cooking.

Shell Eggs from Farm to Table - USDA

Do note that you still need to be careful about properly handling and storing pasteurized eggs, as there is still some risk of introducing other harmful bacteria.

Juhasz
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