Safety in Mayonnaise Packaging

The debate concerning which is the best packaging container for mayonnaise is between glass and plastic. A joint study from the University of Georgia and University of Wisconsin found that mayonnaise preparation before packaging is very important.

Commercial Processing

• Lemon and lime.

  The raw eggs used in mayonnaise can attract salmonella, bacteria that can cause diarrhea in humans. Salmonella cannot be detected by taste, smell or appearance. Commercially prepared mayonnaise is pasteurized--heated to kill bacteria. Also, vinegar, lemon and lime juice is added in sufficient quality to help neutralize salmonella production.

Plastic Containers

• In the past, it was not feasible to use plastic because of the danger of its components and other chemicals altering the taste of the product. PET is a plastic resin and polyester successfully used since 1999 as an alternative to packaging mayonnaise. It is inexpensive, lightweight, shatter-resistant and recyclable.

Glass Containers

• Glass is inert, so there is no possibility of contamination of the mayonnaise from its components. It also forms a perfect barrier to keep out oxygen, which prevents the product from becoming rancid or changing color. The main drawback is that it will shatter upon impact.