Tag: Commercial mayonnaise

Extensive food safety research and manufacturer processes have consistently confirmed the safety of commercial mayonnaise for decades. The direct answer to the question **is Hellmann's light mayo pasteurized** is a definitive yes, thanks to rigorous quality controls implemented during production.

According to Hellmann's, all their mayonnaise and mayonnaise-based products sold in the U.S. are exclusively made with cage-free, pasteurized eggs. This crucial step in the manufacturing process ensures that the product is free from harmful bacteria, providing peace of mind for consumers concerned about food safety.

According to the Food and Drug Administration (FDA), approximately 79,000 cases of food-related illness each year are linked to Salmonella bacteria, which can be found in raw eggs. This raises a critical question for many who are conscious about their diet: **Are there raw eggs in mayonnaise**? The answer depends entirely on whether it's store-bought or homemade.

It is a common misconception that mayonnaise is the cause of foodborne illness from dishes like potato or tuna salad. The truth is that commercially produced mayonnaise is intentionally and highly acidic, with a pH typically ranging between 3.6 and 4.0. The very feature people wrongly blame is what actually helps to protect it from bacterial growth, definitively answering the question, 'Is mayonnaise low in acid?'.