TN Government Bans Raw Egg Mayonnaise for a Year Over Health Concerns
The Tamil Nadu government has imposed a one-year ban on the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs, effective from April 8. The order, issued by R Lalvena, Commissioner of Food Safety and Drug Administration, was published in the state gazette and cites serious public health concerns as the reason behind the move.
Mayonnaise, a semi-solid emulsion made using egg yolk, oil, vinegar, and seasonings, is commonly served with fast food items like shawarma. However, the use of raw eggs in its preparation has raised concerns about the risk of contamination by harmful bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. These pathogens are known to cause foodborne illnesses, especially when food is improperly prepared or stored.
Authorities have found that many food business operators fail to maintain hygienic practices while preparing mayonnaise, leading to a high risk of microbial contamination. The notification states that the decision to ban raw egg-based mayonnaise has been taken in the interest of public health, under provisions that allow precautionary measures even in the absence of complete scientific data.
The ban is similar in nature to those previously imposed on gutka and pan masala, emphasizing the government’s focus on preventing food-related health risks. Food vendors and restaurants are now expected to use safer alternatives, such as egg-free or pasteurized mayonnaise, to ensure compliance with the order.
