Tamil Nadu Cracks Down on Risky Raw Egg Mayonnaise

Concerned about potential health hazards, Tamil Nadu has officially banned the production, storage, distribution, and sale of mayonnaise made with raw eggs. This year-long ban, effective from April, aims to protect consumers from foodborne illnesses linked to improperly stored raw egg mayonnaise.

Why the Ban? Raw Egg Mayonnaise Poses Health Risks

The state’s food safety commissioner explained that many food businesses use raw eggs in their mayonnaise. While delicious, raw egg mayonnaise can become a breeding ground for harmful bacteria if not stored at the correct temperature. This poses a significant risk to public health, potentially leading to food poisoning and other health complications.

Protecting Consumers: A Year-Long Precautionary Measure

This ban underscores the Tamil Nadu government’s commitment to prioritizing food safety and protecting its citizens. The year-long ban allows time for food businesses to adapt their recipes and practices, ensuring safer alternatives are available for consumers.