Mayonnaise is a very common and a much-loved spread/dip used in the present food culture. It is made
by emulsification of raw egg, oil and an acid like vinegar or lemon juice. The final product, also known as
mayo, is a high-fat, high-calorie spread or dip which is very tasty, but requires a few guidelines before
being used safely.
A cup of mayonnaise has almost 1440 calories, 160 g fats and 24 g saturated fats. Thus, it is very high on
calories. Also, due to the use of raw eggs, there is a risk of salmonella infection in case of a
contaminated egg being used. However, it is a good source of vitamin E, vitamin K and sodium.
The chances of infection are more common in home-style mayo than in commercially packaged ones as
they are high on their acid and preservative content.
The mayonnaise is always to be refrigerated
(especially the home-style one) and discarded if left unrefrigerated overnight. The high concentration of
acid in commercially packaged mayo creates an unfavourable environment for bacterial multiplication,
hence reducing the chances of infections. Also, pasteurizing the eggs helps reduce the chances of
salmonella infection from them.
The average shelf life of mayonnaise is around 1 to 2 months. A fresh mayo appears off white and a
darker yellow to brown shade with an acidic or putrid smell is an indication of a spoiled mayo, which
must be immediately discarded.
Although it is a favourite dip/spread of modern times, if not consumed with caution, mayonnaise may
become the reason for conditions ranging from mild stomach upset to severe food poisoning. Happy
eating.