What Mayonnaise Is Safe to Eat? A Guide to Commercial, Vegan, and Homemade Options

October 14, 2025 •

4 min read

According to the USDA, homemade mayonnaise made with raw eggs carries a risk of Salmonella infection, which is why store-bought versions are often considered a safer choice. To make an informed decision on what mayonnaise is safe to eat, it's crucial to understand the different types available and their preparation methods.

Quick Summary

This guide provides a comprehensive overview of mayonnaise safety by comparing commercial, homemade, and vegan versions, highlighting the critical role of pasteurization in store-bought products. It details proper storage, handling, and signs of spoilage to ensure safe consumption for everyone, including those in high-risk groups.

Key Points

Choose Commercial for Guaranteed Safety: Commercially produced mayonnaise is made with pasteurized eggs, eliminating the risk of Salmonella, and is the safest choice for most people, including pregnant women.
Ensure Safety with Homemade Mayonnaise: When making your own mayo, always use pasteurized eggs or follow a vegan recipe to avoid potential Salmonella contamination from raw eggs.
Consider Vegan for No Egg Risk: Vegan mayonnaise options use plant-based emulsifiers like soy milk or aquafaba, offering a completely egg-free and safe alternative.
Refrigerate After Opening: Opened jars of commercial mayonnaise should be refrigerated promptly and are best used within two months, while homemade versions have a much shorter refrigerated shelf life.
Spotting Spoilage is Key: Discard any mayonnaise with an off-odor, changes in color or texture, or visible mold to avoid foodborne illness.
Do Not Leave Mayonnaise Out: Perishable foods containing mayonnaise should not be left at room temperature for more than two hours, as this creates an ideal environment for bacterial growth.

The Importance of Egg Pasteurization

At the core of mayonnaise safety is the egg. Traditional mayonnaise is an emulsion of oil, egg yolk, and an acid like vinegar or lemon juice. When made with raw, unpasteurized eggs, there is a risk of contamination with Salmonella, a bacteria that can cause serious foodborne illness. This is especially concerning for vulnerable populations such as pregnant women, children, and the elderly.

How Commercial Mayonnaise Stays Safe

Commercial mayonnaise, found on grocery store shelves, is overwhelmingly safe for consumption because it is made with pasteurized eggs. Pasteurization involves heating the eggs to a temperature high enough to kill harmful bacteria like Salmonella, but not so high as to cook the eggs. This process, combined with strict manufacturing standards, ensures that commercial products have a low risk of bacterial contamination. Additionally, the high acidity from vinegar or lemon juice in the mayonnaise further helps to inhibit the growth of bacteria.

The Dangers of Homemade Mayonnaise

Homemade mayonnaise poses a higher risk because it typically uses raw, unpasteurized eggs. While the risk of a single egg containing Salmonella is low, it is not zero. For this reason, the USDA and food safety experts recommend using only pasteurized eggs or egg products when making mayo at home, especially for those in high-risk groups. Even with acidic ingredients, studies have shown that Salmonella can still survive in homemade mayo under certain conditions. If using non-pasteurized eggs, homemade mayo has a significantly shorter shelf life and must be refrigerated and consumed within a few days.

A Closer Look at Mayonnaise Types and Safety

Commercial, Store-Bought Mayonnaise

For most people, store-bought mayonnaise is the safest and most convenient option. Major brands like Kraft, Hellmann's, Duke's, and Sir Kensington's all use pasteurized eggs in their recipes, making them safe to eat right out of the jar. These products are shelf-stable before being opened and should be refrigerated immediately after breaking the seal. When purchasing, always check for an intact safety seal and the 'best-by' date.

Vegan Mayonnaise

An excellent option for anyone looking to eliminate egg-related risks is vegan mayonnaise. These products use plant-based emulsifiers, such as soy milk or aquafaba (chickpea brine), to create a creamy, egg-free alternative. Since they contain no eggs, vegan mayonnaises carry no risk of Salmonella. They are also a great choice for individuals with egg allergies. Like their traditional counterparts, commercial vegan mayonnaises are pasteurized and contain preservatives for a long shelf life.

Homemade Mayonnaise

To make homemade mayo safely, there are two primary methods:

Use pasteurized eggs: You can buy pasteurized eggs or liquid egg products at the grocery store. Recipes using these ingredients are safe to consume and can be stored in the refrigerator for about a month.
Go egg-free: Opt for a vegan recipe that uses alternatives like soy milk or aquafaba as the emulsifier. This completely bypasses the risk associated with eggs and is a safe option for everyone.

Comparison Table: Mayonnaise Safety at a Glance


Feature	Commercial Mayonnaise	Homemade Mayonnaise	Vegan Mayonnaise
Egg Safety	Made with pasteurized eggs, eliminating Salmonella risk.	Potential risk if made with raw eggs. Must use pasteurized eggs for safety.	Contains no eggs, thus no Salmonella risk.
Shelf Life	Long (months) before opening; ~2 months refrigerated after opening.	Very short; 3-4 days if made with raw eggs, up to 1 month with pasteurized eggs.	Comparable to commercial mayo, typically months.
Ingredients	Pasteurized eggs, oil, vinegar, water, flavorings, and preservatives.	Raw or pasteurized eggs, oil, acid (vinegar/lemon juice), mustard.	Soy milk, aquafaba, or tofu as emulsifiers, plus oil, acid, and flavorings.
Ideal for...	General use, pregnant women, those with weakened immunity.	Short-term use, flavor customization.	Vegans, egg allergies, those concerned about egg safety.
High-Risk Groups	The safest option, as long as it's not expired or left out.	Only safe if made with pasteurized eggs.	The safest non-heated option available.

How to Spot Spoiled Mayonnaise

Regardless of the type, mayonnaise can spoil if not stored correctly or after a certain amount of time. If you notice any of these signs, it's best to discard the product:

Off-odor: A strong, sour, or putrid smell is a clear indicator that the mayo has gone bad.
Discoloration: The color may change from its normal creamy white to a darker yellow or brownish hue.
Mold: Any visible signs of mold or green, blue, or black spores mean the entire jar should be thrown out immediately.
Texture change: Separation of oil, a watery consistency, or a gritty texture indicates spoilage.
Expiration date: If an expiration date has passed, especially for opened products, it is safest to throw it away.

Conclusion

Navigating mayonnaise safety is straightforward once you understand the difference between commercial and homemade varieties. The pasteurization process used in commercial products is the primary reason they are considered safe, even for at-risk individuals like pregnant women. Homemade mayonnaise requires careful attention to ingredients, specifically using pasteurized eggs to mitigate the risk of Salmonella. For a completely egg-free option, vegan mayonnaise is a reliable and safe choice. Ultimately, practicing proper refrigeration, adhering to storage guidelines, and being vigilant for signs of spoilage are the best ways to ensure your mayonnaise is always safe to eat.

For additional details on safe food handling, refer to the USDA's Ask USDA website.

Frequently Asked Questions

Yes, commercially produced mayonnaise is safe for pregnant women because it is made with pasteurized eggs, which eliminates the risk of Salmonella infection.

Yes, but only if you use pasteurized eggs or a vegan recipe that does not contain eggs. The USDA recommends against using raw, unpasteurized eggs in homemade dressings.

The main risk is contamination with Salmonella bacteria, which can be found in raw eggs and can cause food poisoning if not cooked or pasteurized properly.

An opened jar of commercial mayonnaise typically lasts for about two months in the refrigerator. Homemade mayonnaise, even with pasteurized eggs, should be consumed within a few weeks.

Look for a change in color, a sour or off-smell, oil separation, or any signs of mold. If you see any of these, it's safest to throw it away.

Yes, even though they are egg-free, commercial vegan mayonnaises are pasteurized and should be refrigerated after opening to maintain quality and prevent spoilage.

While the high acidity from vinegar or lemon juice in mayonnaise can help inhibit bacterial growth, it is not a foolproof method for killing all bacteria, especially in homemade versions with raw eggs.