In a decisive move to safeguard public health, the Tamil Nadu government has imposed a one-year ban on the manufacture, storage, distribution, and sale of mayonnaise prepared using raw eggs. The ban, effective from April 8, was issued by the Commissioner of Food Safety under the Food Safety and Standards Act, 2006.
Mayonnaise is a thick, creamy condiment typically made by emulsifying egg yolk with oil and vinegar or lemon juice, and often used in sandwiches, salads, and fast foods like shawarma.
The notification cites the high risk of contamination from bacteria such as Salmonella typhimurium, Salmonella enteritidis, E. coli, and Listeria monocytogenes, commonly linked to food poisoning. Officials say improper preparation and storage practices have triggered the restriction.
The ban applies across the entire food supply chain — including restaurants, street vendors, catering units, and food processors — and covers any food service offering mayonnaise made from raw eggs. The creamy dressing, widely popular in fast foods, has come under scrutiny following growing use in unregulated eateries.
The move puts raw-egg mayonnaise in the same risk category as gutka and pan masala, previously banned in the state for being hazardous to health. Authorities emphasized that in situations where a potential health hazard is identified, even amid scientific uncertainty, precautionary restrictions can be enforced in the interest of public safety.
Health experts have welcomed the decision, noting that raw-egg mayonnaise remains a high-risk food due to its vulnerability to microbial contamination. The ban is expected to prompt vendors and eateries to shift to safer, cooked-egg or eggless alternatives.
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