Salmonella in food
The bacteria of the Salmonella genus are widespread in nature and are usually transmitted to humans from animals, particularly through the consumption of animal-based foods. The assumption that mayonnaise is a common source of salmonella pathogens persists. It is time to dispel this prejudice.
mayonnaise (which belongs in the meat salad) is one of the favorite sauces of the Germans, although the emulsified seasoning sauce made from egg yolk and vegetable oil is often associated with a “bitter aftertaste”: salmonella. Pregnant women are advised not to eat it, fears are fueled by inaccurate media reports. "The fact that mayonnaise per se is susceptible to salmonella is not based on the facts," says Dr. Markus Weck, General Manager of Kulinaria Germany. "Even with homemade mayonnaise, the risk of salmonella infection can be minimized through adequate kitchen hygiene and the use of fresh produce. In industrial production, infection with salmonella pathogens is practically impossible."
In the industrial production of mayonnaise or remoulade, pasteurized egg yolk or pasteurized eggs are usually used, in which pathogenic germs such as salmonella and listeria are killed by the heating process. In addition, mayonnaise is seasoned with vinegar, the acidity of which also ensures that pathogenic germs such as salmonella and listeria cannot multiply. Ready-made salads such as potato or pasta salads from the refrigerated section that are mixed with mayonnaise usually contain pasteurized ingredients. Food hygienist Dr. Gero Beckmann from the Institute Romeis Bad Kissingen emphasizes: "Industrial (not artisan) production of mayonnaise and potato salads have been inconspicuous in this respect in recent years and decades. From a hygienic and microbiological point of view, it is actually nonsense for pregnant women not to use industrially produced mayonnaise.” According to the Robert Koch Institute, the reported cases of food-borne salmonellosis have been declining for years.
