Caesar salad contains a combination of romaine lettuce, garlic vinaigrette, Parmesan cheese, croutons and egg. Traditionally, the egg used in caesar dressing is either coddled (lightly cooked) or entirely raw. Pregnant women, who are significantly more vulnerable to the effects of foodborne illness, should generally avoid raw and undercooked egg due to the risk of salmonella contamination. However, most commercially available caesar dressings are made with cooked or pasteurized egg, making them safe for expectant mothers.
Traditional Recipe
According to the Epicurious Food Dictionary, caesar salad originated in Tijiuana, Mexico, where Italian chef Caesar Cardini pioneered the use of coddled egg in salad dressing. Cardini's original dressing recipe called for one raw egg, combined with a garlic vinaigrette made with Worcestershire sauce and lemon juice. The finished salad quickly gained fame for its unique flavor, but undercooked egg in the classic recipe carries the risk of salmonella contamination.
Salmonella RIsk
According to Dr. Sarah Schenker, an expert dietician, raw and undercooked eggs may contain traces of the deadly bacteria salmonella. While healthy adults who are not pregnant can safely eat most egg products, pregnant women are highly sensitive to foodborne illnesses. Dr. Schenker notes that salmonella will not directly infect the baby, but can cause symptoms in the mother including severe vomiting, diarrhea, abdominal cramping, dehydration and high fever. These symptoms could lead to miscarriage or preterm labor. She recommends that pregnant women avoid all foods containing raw, unpasteurized egg.
Considerations
While echoing Schekner's concerns about raw egg, the American Pregnancy Association does not explicitly warn against the consumption of caesar salad during pregnancy. The organization reports that almost all restaurants use pasteurized eggs, which have been treated to eliminate harmful bacteria, in recipes calling for raw egg. In fact, some jurisdictions, including California, have entirely banned the use of raw egg in restaurants, according to the San Fransisco Gate. Because of this, most caesar salads in restaurants are safe for pregnant women to eat.
Prevention
Pregnant women can prevent the risk of salmonella toxicity by eating only caesar salads prepared with cooked or pasteurized egg. Before ordering a caesar salad in a restaurant, pregnant women should ask if the establishment uses raw egg. Pregnant women should avoid all homemade caesar salads unless the recipe is egg-free or uses pasteurized egg product. Expectant mothers should avoid additionally all other foods made with raw egg, including homemade mayonnaise, mousse and ice cream.
