The Tamil Nadu government has ordered a one-year ban on mayonnaise made with raw eggs, citing food safety concerns. The prohibition over production, storage and sale of mayonnaise made of raw eggs came into effect on April 8.
“It has come to notice that a number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilities, contamination by microorganisms, which creates a public health risk, particularly by Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria Monocytogenes,” an order issued by Food Safety and Drug Administration commissioner R Lalvena said.
According to a notification the sale and storage of mayonnaise prepared from raw egg is prohibited in the State under Section 30 (2) (a) of Food Safety and Standards Act, 2006, and order of the Commissioner of Food Safety of Tamil Nadu.
Mayonnaise, or mayo, is a thick and creamy sauce made by emulsifying egg yolks with oil. It is typically flavored with vinegar or lemon juice. Improperly stored mayonnaise made with raw eggs can harbor Salmonella, causing food poisoning with symptoms like diarrhea, cramps, fever, and nausea.
Kerala and Telangana had issued a similar ban in 2023 and 2024 respectively.
