Is it safe to eat homemade mayonnaise since it contains raw eggs, and how can I ensure it’s safe?

Question

Is it safe to eat homemade mayonnaise with raw eggs? Learn the important food safety considerations and how you can ensure it's safe to consume.

Answer 1

Homemade mayonnaise made with raw eggs carries a risk of Salmonella contamination. To minimize this risk, use pasteurized eggs or follow safe handling practices.

Detailed Explanation:

The primary concern with homemade mayonnaise is the use of raw eggs, which can potentially harbor Salmonella bacteria. Salmonella infection can cause food poisoning, leading to symptoms like fever, diarrhea, and abdominal cramps.

Here's how to make homemade mayonnaise safer:

1. Use Pasteurized Eggs: Pasteurized eggs have been heated to a temperature that kills Salmonella bacteria, making them a safer option for raw consumption. Look for pasteurized eggs in your local grocery store.
2. Use Very Fresh Eggs: If pasteurized eggs aren't available, use the freshest eggs possible. Salmonella contamination is more likely in older eggs. Check the expiration date and ensure the eggs have been properly refrigerated.
3. Proper Refrigeration: Keep eggs refrigerated at 40°F (4°C) or below.
4. Acidic Environment: Mayonnaise recipes typically include an acid, such as lemon juice or vinegar. This acidity helps to inhibit bacterial growth. Ensure you use the recommended amount of acid in your recipe.
5. Consume Promptly: Once made, refrigerate the mayonnaise immediately and consume it within a few days. Do not leave it at room temperature for more than two hours.

Pro Tip:

Consider using a cooked mayonnaise recipe, also known as aioli, which involves cooking the egg yolks with the other ingredients. This eliminates the risk of Salmonella and extends the shelf life of the mayonnaise.