The bacterial content may be increasing because of poor handling and an undetectable amount may still make you sick. One to two days.
Bacteria grow fast in ground beef.
Salmonella can be present in an egg without a crack. Commercial mayonnaise contains vinegar, lemon juice and salt, which actually retard bacterial growth. However, chopped food has an increased surface area, which can increase its exposure to hands, cutting boards, knives and airborne bacteria. If this food is left at room temperature for more than two hours or otherwise mishandled, the bacteria will multiply and can potentially make you sick. This information is not intended to be a substitute for professional medical advice.