Can I eat mayonnaise while pregnant?

According to FDA and ACOG guidelines, commercial mayonnaise is considered safe for consumption during pregnancy because it is manufactured with pasteurized eggs. The pasteurization process heats eggs to a temperature sufficient to kill Salmonella bacteria without cooking the egg. In contrast, traditional homemade mayonnaise often utilizes raw egg yolks, which the CDC identifies as a potential source of foodborne illness. While Salmonella typically does not cross the placenta, the resulting maternal dehydration and systemic stress can impact fetal well-being. Guidelines specify that shelf-stable products are heat-treated and acidified to prevent pathogen growth. Proper storage is critical; once opened, mayonnaise must be kept refrigerated at or below 40°F (4°C) and discarded if left at room temperature for over two hours. These standards ensure that the risk of infection is minimized for pregnant individuals.