Dietitian warns: homemade mayonnaise is dangerous due to the risk of salmonella

The danger of consuming homemade mayonnaise

According to Главком: Dietitian Iryna Kushnirenko warns about the dangers of consuming homemade mayonnaise made with raw eggs. Using such ingredients increases the risk of salmonella infection, which can lead to serious food poisoning. In this regard, the specialist recommends choosing store-bought mayonnaise, as its production ensures safer conditions and a longer shelf life.

Advantages of store-bought mayonnaise

It is important to note that store-bought mayonnaise is made from pasteurized egg products or egg powder, which reduces the risk of developing dangerous bacteria. The dietitian advises avoiding homemade mayonnaise for children, pregnant women, elderly people, and individuals with weakened immune systems. These groups of the population are especially vulnerable to infections that can cause salmonella.

Shelf life is also an important factor in choosing between homemade and store-bought mayonnaise. Homemade mayonnaise can be stored in the refrigerator for 24-72 hours, but during power outages, this period is reduced by half. In contrast, store-bought mayonnaise can be stored for months without the risk of developing dangerous microflora. After opening store-bought mayonnaise, it should not be stored for more than 48 hours in the refrigerator during power outages.

Iryna Kushnirenko emphasizes that even homemade and farm eggs do not guarantee the absence of pathogens, so choosing a safe product is a top priority for every consumer.

“Store-bought mayonnaise is not chemistry for the sake of chemistry, but a control over the environment in which bacteria do not survive.”

Iryna Kushnirenko

These recommendations can help avoid potential health risks and ensure the safe consumption of mayonnaise in everyday diets.

This information is particularly relevant in the context of modern trends toward homemade food preparation, which is often considered more natural. However, it is important to consider the risks associated with using raw ingredients and to choose products that undergo quality control. Choosing store-bought mayonnaise can be a safeguard against serious food poisoning, especially for vulnerable population groups.