Salmonella

Since 1991 it is strictly prohibited to use raw egg in preparing mayonnaise and other sauces for consumption in restaurants, bars, cafeterias, etc., i.e., in the hostelry sector.

Despite measures taken in farms and egg-classifying centres, eggs may be contaminated by micro-organisms such as Salmonella. Infection due to salmonella usually causes gastroenteritis (general malaise, abdominal pain, diarrhoea and vomiting). Treatment normally consists of ingesting the appropriate liquids, but this condition usually leads to dehydration in patients, children and the elderly, which may become serious.

Makro offers a wide selection of mayonnaises that includes our own brands Aro, H Line and Makro Quality: