How Is Mayonnaise Pasteurized to Ensure Food Safety?

Learn how mayonnaise is pasteurized by heating eggs to kill harmful bacteria while preserving flavor and texture.

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Mayonnaise is pasteurized by heating its ingredients, mainly eggs, to a temperature that kills harmful bacteria without cooking them. This process involves heating the eggs to about 140°F (60°C) for 3.5 minutes or using specialized equipment that can efficiently control the temperature. This ensures the mayonnaise is safe to eat while maintaining its texture and flavor.

FAQs & Answers

  1. Why is mayonnaise pasteurized? Mayonnaise is pasteurized to kill harmful bacteria, especially those that can be present in raw eggs, making it safe to consume.
  2. At what temperature is mayonnaise pasteurized? Mayonnaise is typically pasteurized by heating eggs to about 140°F (60°C) for 3.5 minutes.
  3. Does pasteurization affect the taste of mayonnaise? Pasteurization is carefully controlled to kill bacteria without cooking the eggs, thus preserving mayonnaise’s texture and flavor.

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