Pregnancy food safety · 3 entries
Sauces during pregnancy
Bottled and jarred sauces are fine: ketchup, mustard, soy, hot sauce, pesto, pasta sauce, supermarket mayonnaise. They are made with pasteurized ingredients and they keep. The ones to think about are raw-egg sauces made fresh — home-made mayonnaise, hollandaise, aioli, béarnaise and traditional Caesar dressing. Made with pasteurized eggs they are fine; made with ordinary raw eggs, salmonella is the risk. Restaurants can usually tell you which they use. Warm sauces are best served hot rather than kept lukewarm, and anything opened lives in the fridge with the lid on.
Every sauces entry, with a verdict
Sorted with the ones worth knowing about first. Avoid means skip it entirely; take care means it depends on how it was prepared.
Home-made mayonnaise
AvoidUsually home-made mayonnaise contains raw eggs that can be contaminated with salmonella. So make it with pasteurized eggs — sold in the shell, safe to use raw — otherwise avoid eating it. Mayonnaise you can buy in a grocery store is made with pasteurized egg and is not dangerous.
Almost all types of sauces
SafeEnjoy them with your meals and salads! Store in the fridge after opening.
Caesar dressing
SafeFresh made Caesar dressing is traditionally made with raw eggs, and they, as you know, can be contaminated with salmonella. The bottled kind you buy in a grocery store is made with pasteurized egg, so that one is fine — no label-reading needed. When ordering Caesar salad in the restaurant, ask your waiter if their Caesar dressing is made using raw eggs.
Other categories
Still not sure about a specific dish?
Photograph it. Hello Belly reads the meal, tells you whether anything in it needs care at your week, and logs the nutrition — protein, iron, folate, calcium, DHA — without you typing a gram.
See how food tracking works