Epidemiologist Nadezhda Raeva warns: it is not advisable to prepare dishes in large quantities if family and guests do not plan to eat them within the next few hours.
“Salads are one of the riskiest types of dishes from an epidemiological perspective. They consist of many components, each with its own microbiological characteristics. Additionally, during the cutting process, some ingredients may become contaminated. We all know that hostesses often prepare a lot, and some not only mix all the ingredients right away but also dress them with mayonnaise or other sauces. The shelf life of such dishes is quite limited,” explains Nadezhda Raeva.
She adds that if all ingredients are added to the salad except for the dressing, it can be stored in the refrigerator for no more than 12 hours. However, if the dish has already been dressed with mayonnaise, it should be consumed within 6 hours.
“If you dress the salad with mayonnaise on December 31, by the morning of January 1, it will be swimming in liquid, as the pickled and salted components will cause moisture to be released. Microbiological spoilage processes will begin in the salad, making it unsafe for consumption,” warns the expert.
To prepare a salad in advance, the specialist recommends cutting all the ingredients and placing them in containers. This way, you can quickly assemble the necessary portion and dress it with sauce just before serving.
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