Risk of salmonella infection
“Salmonella, a bacteria commonly found in raw eggs, can cause food poisoning cases associated with egg-based mayonnaise,” said Dr Shrey Kumar Srivastav, Senior Consultant and Physician, Sharda Hospital (India). “When consumed, salmonella can cause a range of symptoms, from nausea and abdominal pain to vomiting and diarrhea.”
Severe infections may require hospitalization, especially in young children, the elderly, and people with weakened immune systems. In some cases, if left untreated, salmonella infections can lead to complications such as blood poisoning and dehydration.
Risk of bacterial growth in unrefrigerated mayonnaise
Egg-based mayonnaise must be kept at a low, stable temperature to prevent bacterial growth. If mayonnaise is left at room temperature for too long, bacteria can multiply rapidly, increasing the risk of foodborne illness. This risk is especially high in places with inconsistent temperature control, such as outdoor food stalls or small eateries.
Digestive problems due to high fat content
Even without bacterial contamination, mayonnaise can still cause digestive symptoms due to its high fat content.
For those with sensitive stomachs or compromised immune systems, high fat content can cause bloating, indigestion, or even nausea, says Dr. Shrey Kumar Srivastav. While some people may not experience severe symptoms, consuming high-fat foods like mayonnaise can put stress on the digestive system over time.
Food allergy
Egg allergies are common, and people with this allergy are at risk of a severe reaction if they accidentally eat mayonnaise made with eggs. Allergic reactions can range from a mild rash to swelling, difficulty breathing, or even anaphylaxis, a life-threatening allergic reaction.
