In this article, we will answer the following question: Does Oporto mayonnaise contain raw egg? We talk about the differences between commercial and homemade mayonnaise and what happens if you eat raw eggs or products with raw eggs.
Does Oporto mayonnaise contain raw egg?
Oporto mayonnaise does not contain raw eggs. Just like other commercial brands, Oporto mayonnaise is made of pasteurized eggs and is safe for consumption. Other ingredients that are found in this famous sauce are Canola Oil, Salt, Sugar, Mustard Flour, Lemon Juice Concentrate, Preservative, and Acidity regulator. Oporto mayonnaise is also gluten-free and does not contain milk or milk products.
Does commercial mayonnaise contain raw eggs?
In most cases, commercial mayonnaise does not contain raw eggs, and evidence to that is the fact that we can find them on a shelf in an aisle next to various sauce brands, and not in the fridge.
Famous mayonnaise brands such as Heinz, Kraft, Hellmans, Miracle Whip, and Oporto use pasteurized eggs that are safe to consume for vegetarians/vegans or pregnant women.
Does homemade mayonnaise contain raw eggs?
Yes, homemade mayonnaise is made with oil, raw egg, lemon, or vinegar. The traditional home-making procedure is with the use of a mortar: the yolk of the egg is introduced (the whole egg can also be used), a little salt and vinegar or lemon juice, it is mixed well until obtaining a homogeneous mass and oil is added little by little without stopping mixing.
One of the questions that arise when preparing mayonnaise at home is whether to use the whole egg or just the yolk. The most purists are in favor of using only the yolk, but the whole egg can also be used because the white contains an important content of water and viscous proteins that help stabilize the sauce.
Behind the making of mayonnaise is physics, thanks to which we can explain why something is mixed that, in principle, is not intended to join: an aqueous solution with the oil. The water particles in the mixture (vinegar or lemon) remain dispersed in the oil thanks to lecithin, a substance present in the yolk of the egg. If this substance were not present, the water and the oil would end up separating.
The challenge is to be able to mix the aqueous phase (egg, vinegar, or lemon) with the oil. To achieve this, it must be added little by little, stirring without stopping, to form small droplets of oil that, surrounded by an emulsifier, manage to form the emulsion. When mayonnaise is cut, what happens is that the oil droplets stick together and the oil separates from the water phase. This can happen when any of the ingredients are very cold.
The main difference from the packaged one is raw egg, a high-risk food that can contain different microorganisms that can cause foodborne illness. With the raw version of this food, the great enemy of this sauce appears – Salmonella. Unlike industrial mayonnaise, pasteurized eggs or yolks are not used at home, which increases the risk of pathogenic microorganisms.
Consequently, the risk of salmonellosis occurring dangerously rises, especially in summer, and if we do not keep it in the fridge. This microorganism lives in the digestive system of birds and mammals and can be transmitted in different ways, such as the direct intake of food contaminated at the source or the ingestion of contaminated food during handling, such as the egg in this case.
Be careful with homemade mayonnaise, especially during the summer when temperatures are higher and the risk of contracting Salmonella is greater.
Other FAQs about Mayonnaise which you may be interested in.
Eggs are a good source of protein, which makes them very popular foods. While some diets support the consumption of raw eggs, in practice this can be risky. People who eat eggs in this way are at a fairly high risk of infection with Salmonella, a disease whose bacteria affect the digestive system. Most benefits can be obtained by eating well-boiled eggs.
– Salmonella infection – If you drink raw eggs or eat other raw egg products, you may come in contact with Salmonella bacteria. The first symptoms of salmonella infection include diarrhea, abdominal pain, and fever, followed by dehydration after repeated diarrhea, extremely dangerous manifestations for young children, the elderly, or those with a suppressed immune system.
Most of the time, Salmonella infection will develop within a few days. If you have eaten raw egg products and have these symptoms, contact your doctor immediately for advice and treatment.
Avoid contaminated eggs
To reduce the risk of contracting Salmonella bacteria, check the box you are going to buy to make sure the eggs have not expired and do not buy a box that contains cracked or dirty eggs.
Some stores have pasteurized eggs for sale. This means that the eggs have undergone a process of heating to a certain temperature, enough to kill the bacteria but not enough to boil the egg. Pasteurized eggs are usually labeled as such.
Once you get home with the eggs, put them in the fridge immediately and keep them there until you are ready to cook and eat them.
If you cook them, wash your hands after breaking the eggshell, and also wash with hot water and soap the bowls or household items that have touched the eggshell. If you use eggs in a recipe, make sure the finished product is heated to at least 72 degrees Celsius.
In this article, we answered the following question: Does Oporto mayonnaise contain raw egg? We talked about the differences between commercial and homemade mayonnaise and what happens if you eat raw eggs or products with raw eggs.
Sometimes, you may not realize that you are a consumer of raw eggs. Do not taste cake tops or cake batter containing raw eggs before baking. Some recipes contain raw eggs if prepared at home.
If you are unsure that a product contains raw or pasteurized eggs, our advice is to contact the supplier directly and ask for the full ingredient list.