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Manufacturers universally tell you to refrigerate mayonnaise once opened, though, because it helps preserve the flavor. Warmth causes mayonnaise to break down after a while, and it gets to the point where it just tastes oily. Homemade mayonnaise, of course, is a different matter. With its use of raw eggs, it is highly perishable and should be consumed immediately or refrigerated and finished off very shortly.
Mayonnaise is best when refrigerated after opening, but the reasons for refrigeration have nothing to do with bacteria or food poisoning. The mayonnaise from the supermarket undergoes strict quality tests. Also, using mayonnaise in a sandwich does not cause the sandwich to spoil more quickly.