reality, the greater risk often comes from the other ingredients and from improper handling.
Common causes include:
Cooked potatoes left warm for too long
Chicken, tuna, or eggs held outside refrigeration
Contaminated utensils
Hands that were not properly washed
Food sitting in direct sunlight
Cross-contamination from raw meat
Commercial mayonnaise may even slow the growth of some bacteria because of its acidity. That does not make the finished salad safe at room temperature, because the other ingredients reduce the overall acidity and create a more favorable environment for microbial
