Overview
- Under SanPiN 2.3.2.1324-03, undressed salads may be refrigerated at +2 to +4°C for up to 18 hours, mayonnaise or sauce-dressed salads for 6 to 12 hours depending on composition, jellied meats for up to 12 hours, and salads from pickled or salted vegetables for up to 36 hours.
- Roskachestvo advises consuming multi-ingredient salads with mayonnaise or sour cream within 12 to 18 hours after mixing, noting that bacterial growth accelerates at room temperature.
- Gastroenterologist Sergey Vyalov recommends keeping such salads 12 to 18 hours in the refrigerator and no longer than 4 to 6 hours on the table due to risks from Salmonella and Staphylococcus.
- X5 food safety director Elena Krupskaya warns that more than 30 minutes outside refrigeration may be risky, a more conservative view than other expert estimates.
- Experts urge small batches, separate storage of ingredients and dressing, prompt refrigeration in airtight containers, discarding doubtful leftovers, and extra caution for children, older adults, pregnant people, and those with weakened immunity.