Think Before You Dip: Hidden Dangers of Eating Mayonnaise
The Tamil Nadu government has imposed a one-year ban on the manufacture, storage, sale, and serving of mayonnaise made from uncooked eggs, citing serious public health risks.
The ban, effective from April 8, was announced by the Tamil Nadu Food Safety and Drug Administration Department and applies across the state. It aims to prevent the spread of infectious diseases caused by bacteria commonly found in uncooked eggs, including Salmonella typhimurium, Salmonella enteritidis, Listeria monocytogenes, and E. coli.
The government noted that many eateries especially shawarma outlets, fast food joints, and non-vegetarian restaurants frequently use mayonnaise made directly from raw eggs. This practice can lead to food poisoning and other severe health conditions such as diarrhea, vomiting, abdominal pain, and urinary tract infections.
Food safety authorities emphasized that mayonnaise made with uncooked eggs can become contaminated during improper handling and storage, further increasing the risk of bacterial infections and food allergies.
Strict field inspections will be carried out, and any violation of the ban will lead to action under the Food Safety and Standards Act. Hotel owners, restaurant operators, and bakery owners have been strictly warned not to use uncooked eggs in mayonnaise preparation.
