Consume immediately
Store-bought mayonnaise: no risk
Homemade mayonnaise: consume immediately after preparation; do not store afterward due to the risk of salmonella contamination.
Homemade mayonnaise contains raw eggs that may carry the Salmonella bacterium. If you want to make it, use very fresh eggs and eat the mayonnaise immediately. Never store it in the refrigerator.
Alternative: use pasteurized egg products (pasteurized egg yolks sold in bottles) to make risk-free homemade mayonnaise.
To learn more, read our comprehensive guide: everything you need to know about this food during pregnancy
Yes, provided you eat it immediately after preparation. Homemade mayonnaise contains raw eggs that pose a risk of salmonellosis if the product is stored too long.
Use very fresh eggs and eat the mayonnaise immediately. You can also use pasteurized egg products instead of raw eggs to eliminate any risk of salmonellosis.
The risk is salmonellosis from raw eggs. Salmonella is not dangerous to the fetus but can cause severe food poisoning in the mother with fever, diarrhea, and dehydration.
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