Mayonnaise with raw eggs: Know if it is safe to eat

Risk of Salmonella: The main concern with mayonnaise made from raw eggs is the potential risk of salmonella contamination, a bacteria that can cause food poisoning.

Pasteurized Eggs: To reduce the risk of foodborne illness, many recipes use pasteurized eggs, which have been heat-treated to kill bacteria without cooking the egg.

Raw Eggs in Traditional Recipes: Traditional mayonnaise recipes often use raw eggs for their creamy texture, but this can be risky

Health Risks: Consuming raw eggs increases the likelihood of contracting salmonella, which can lead to symptoms like nausea, vomiting, diarrhea, and fever.

Homemade vs. Store-Bought: Store-bought mayonnaise is generally safe as it is made with pasteurized eggs or other egg alternatives

Signs of Contamination: Fresh eggs with clean, uncracked shells are less likely to contain harmful bacteria, but there’s still a risk of contamination.

Safer Alternatives: For homemade mayonnaise, consider using egg substitutes like aquafaba

Symptoms of Salmonella Infection: If you do contract salmonella, symptoms typically begin within 6 hours to 6 days after eating contaminated food and can last 4 to 7 days.

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