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I checked this out on Snopes and Urban Legends...it's not exaclty true.  The part about the Mayo is, but since it's the high acidic level of mayo that prevents the bacteria growth, the same stands for onions, which are also high in acid.  Green onions, or scallions are more likely to cause illness because they're chopped and eaten as is, where as a bulb onion has an outer layer which is always removed before use.  The green onions can pick up e-coli and other bacteria from the soil they're grown in, handling by store personell, other people etc, and even when washed may harbor the bacteria.  It's an old wives tale that keeping a cut onion in the home attracts bacteria from the air, thus making the home safer.  Go ahead and save those cut onions in a zip lock, they're fine.