Why Pasteurization is Crucial for Mayonnaise
Mayonnaise is traditionally made with raw eggs, oil, and an acidic ingredient like vinegar or lemon juice. While the acidity helps, raw eggs can carry foodborne pathogens like Salmonella, which poses a significant health risk, especially for pregnant women, young children, older adults, and those with weakened immune systems. Pasteurization is a heat-treatment process that destroys these harmful bacteria by heating the eggs to a specific temperature for a set time, without cooking them.
For commercially produced, shelf-stable mayonnaise, the use of pasteurized eggs is a standard food safety practice. This ensures the product is safe to eat straight from the jar. It is this process that distinguishes most store-bought mayo from homemade versions, which, if made with unpasteurized eggs, have a much shorter shelf life and higher risk of contamination.
Popular Brands Made with Pasteurized Eggs
Fortunately, a wide variety of trusted mayonnaise brands are made with pasteurized eggs, giving consumers peace of mind. The practice is so common that any major, shelf-stable mayo you purchase from a retailer is almost certainly pasteurized.
Hellmann's and Best Foods
Hellmann's, known as Best Foods west of the Rocky Mountains, explicitly states on its website that its mayonnaise products are made with pasteurized eggs. The eggs used are also cage-free. This makes it a consistently safe option for sandwiches, salads, and other recipes.
Duke's Mayonnaise
As confirmed by the brand's FAQ page, all eggs used in Duke's Mayonnaise are pasteurized. The company heats the eggs to destroy illness-causing pathogens like Salmonella, ensuring the safety of its famously tangy product.
Heinz
Many of Heinz's mayonnaise products, such as their "Seriously Good Mayonnaise," are made with pasteurized free-range egg yolks. The ingredient list on their packaging clearly states this, reassuring customers of the product's safety.
Sir Kensington's
Sir Kensington's uses Certified Humane cage-free eggs in its mayonnaise products, and specifically states that the eggs are pasteurized. This offers a safe option for those who prioritize both humane and food-safe sourcing.
Kewpie Mayonnaise
For U.S. consumers, Kewpie brand mayonnaise products sold in the United States use pasteurized eggs. This is an important distinction as the eggs used in products sold in other countries may differ, so checking the specific product details is key.
Comparison Table: Pasteurized Mayonnaise Brands
| Brand | Pasteurized Eggs? | Key Feature |
|---|---|---|
| Hellmann's/Best Foods | Yes | Uses cage-free, pasteurized eggs. |
| Duke's | Yes | All eggs are pasteurized to eliminate pathogens. |
| Heinz | Yes | Uses pasteurized, free-range egg yolks. |
| Sir Kensington's | Yes | Uses Certified Humane cage-free, pasteurized eggs. |
| Kewpie (US) | Yes | American-market products use pasteurized eggs. |
How to Confirm If Your Mayonnaise is Pasteurized
While virtually all major brands of shelf-stable mayonnaise in retailers are made with pasteurized eggs, it is always a good practice to confirm by checking the ingredient list. If it is made with eggs, the packaging will state "pasteurized eggs" or "pasteurized egg yolks." Additionally, most store-bought products have a long shelf life, a strong indicator of the safety measures taken, including pasteurization and the use of preservatives.
Always be cautious with homemade mayonnaise, or items like deli salads made with a homemade mayo base, as these are more likely to contain raw, unpasteurized eggs. If in doubt, ask the provider or opt for a product with a clear ingredient list and safety information.
Homemade vs. Store-Bought: What's the Difference?
Aside from the pasteurization difference, store-bought and homemade mayonnaise have other key variations. Homemade mayo often boasts a fresher, tangier flavor and a lighter, more delicate texture. However, because it lacks the stabilizers and preservatives of commercial products, it has a significantly shorter refrigerated shelf life, lasting only a few days to a couple of weeks, even with pasteurized eggs. Store-bought mayo, on the other hand, has a more neutral flavor profile, thicker consistency, and can last for several months in the refrigerator after opening.
Another consideration is control over ingredients. Making mayo at home allows you to select your preferred type of oil and avoid common additives and preservatives found in commercial versions. However, for ease, consistency, and safety—especially for vulnerable individuals—store-bought mayonnaise is the most reliable option.
Conclusion: Safe Choices for Your Condiments
For consumers prioritizing food safety, especially those in at-risk groups like pregnant women, choosing commercially produced mayonnaise is a reliable option. Reputable brands like Hellmann's, Duke's, Heinz, and Sir Kensington's all use pasteurized eggs, a standard practice that mitigates the risk of bacterial contamination. While homemade mayonnaise can offer a fresher taste, its shorter shelf life and reliance on raw eggs (unless self-pasteurized) makes it a higher-risk choice. By simply checking the product label for the word "pasteurized," you can confidently enjoy your favorite condiment with peace of mind. For more information on egg safety, the FDA offers resources on its website.
