Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog,Outbreaks & Recalls,Salmonella on January 14, 2026
Homemade mayonnaise is the likely source of an outbreak that has sickened at least 50 with a foodborne illness. The outbreak has been linked to an unauthorized food business in Mendoza. While this outbreak took place in Argentina and doesn’t impact our Make Food Safe readers, it is a great example of choosing food from authorized and regulated food sources and the potential dangers of homemade mayonnaise.
Reports indicate that at least 50 people (most of which required hospitalization) fell sick after eating “lomitos” sandwiches with homemade mayonnaise the last week of December 2025.
The “restaurant” is located in the garage of a house on Avenida Presidente Illia and is well known through the neighborhood and through social networks for their offerings. Despite not having municipal authorization to prepare or sell food. An oversight that has caused a major problem.
Health authorities were notified of the problem when at least 30 patients reported to a health center and another 20 checked into private clinics with gastrointestinal illness.
Patients reported experiencing high fever, vomiting, diarrhea, and gastroenteritis hours after consuming these sandwiches. Sandwiches later determined to be dressed with homemade mayonnaise.
Testing is still underway, but Salmonella appears to be the suspected pathogen.
People of all ages were impacted by this outbreak. Children, adults, and the elderly.
At least three children required hospitalization.
Those who were hospitalized reported being kept for about two days.
Based on epidemiological data, the potential source was identified. Health authorities visited the home where the food was prepared. During their visit, no people were on site and food was not currently being served. However, the owners were advised to immediately cease activities and encouraged to obtain appropriate qualifications.
Samples of mayonnaise provided with the food have been obtained from sick patients. These samples are being tested under Salmonella protocol. More information about the results is expected in the coming days.
However, the high-risk ingredient is presumed the most likely source at this time.
Have you become sick with a digestive illness recently? You may be wondering if you have a Salmonella infection.
Salmonella is a harmful germ responsible for an estimated 1.35 million infections in the United States each year.
It is associated with:
Only specialized laboratory tests can confirm Salmonella infections. However, certain symptoms are common for Salmonella infections.
Symptoms may include diarrhea, fever, and stomach cramps, often beginning somewhere between 6 hours to 6 days after exposure. Illness typically lasts around 4 to 7 days.
For most, medical intervention is not necessary. However, some people may experience complications requiring a trip to the doctor’s office. Some infections are so severe, sick patients require hospitalization.
Call a doctor if you have:
Dehydration is a serious issue with illnesses involving diarrhea and vomiting.
Salmonella infections should be taken very seriously. Serious, life-threatening complications may develop.
This Argentinian outbreak linked to homemade mayonnaise obviously does not impact our Make Food Safe Blog readers. However, it does present a great opportunity to discuss this risky condiment.
Commercially made mayonnaise is processed in ways that render it safe. Likely a pasteurization step or certain treatments to kill potential germs present in the raw ingredients.
When making homemade mayonnaise, you might note that raw eggs are a primary part of the product.
But why is it risky?
The United States Department of Agriculture (USDA) says that they “do not recommend eating raw shell eggs that are not cooked or undercooked.” This is “due to the possibility that Salmonella bacteria may be present.”
If you are determined to make your own homemade mayonnaise, you are in luck. The USDA has some tips to help you make it more safely.
Since it is not really possible for consumers to pasteurize eggs in their homes, the USDA recommends using in-shell pasteurized eggs or pasteurized egg products in their recipe. Keep your homemade mayonnaise refrigerated and use it within four days.
Homemade mayonnaise cannot be frozen to extend its shelf life. This is because the emulsions in the product separate after freezing. So make small batches and plan to throw it out after four days.
If you have become sick with Salmonella recently, you may be part of a larger Salmonella outbreak.
This type of illness can take a toll. Both on the body and the bank account. Medical bills, missed work, the stress of caring for a sick loved one, and other burdens associated with foodborne illness add up.
If you wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help.
The Lange Law Firm, PLLC has successfully represented cases just like yours and won millions of dollars in food poisoning and products liabilities lawsuits.
Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation.
If you’d like to know more about food safety topics in the news, like “Outbreak Linked to Unauthorized Food Business Sickens At Least 50 People, Homemade Mayonnaise Indicated as Source,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)