Kinkini Gupta
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Written By: Kinkini Gupta | Published : April 24, 2025 7:05 PM IST
Crackdown On Raw Egg Mayo: Tamil Nadu Enforces One-Year Ban Over Heath Concerns
In a move to safeguard public health, Tamil Nadu has enforced a one-year ban on the manufacture, storage, and sale of mayonnaise made with raw eggs, effective April 8. Officials cited food safety concerns, labeling the condiment a "high-risk food" due to its potential to cause food poisoning.
As per a notification published in the Government Gazette by Principal Secretary and Commissioner of Food Safety R. Lalvena, the State has banned all activities involving any stage of manufacturing, processing, packaging, storage, transport, distribution, food service, catering, or sale of mayonnaise made from raw eggs. This prohibition is enforced under Section 30(2)(a) of the Food Safety and Standards Act, 2006, and through an order issued by the Commissioner of Food Safety of Tamil Nadu.
The notification states that mayonnaise is a semi-solid emulsion typically made from egg yolk, vegetable oil, vinegar, and various seasonings, often served with foods like shawarma. However, when prepared using raw eggs, it is considered a high-risk food due to the potential for foodborne illnesses caused by harmful bacteria such as Salmonella (including S. typhimurium and S. enteritidis), Escherichia coli, and Listeria monocytogenes.
