Tamil Nadu’s Food Safety and Drug Administration has classified raw egg-based mayonnaise as a "high-risk food product" due to its susceptibility to contamination by dangerous pathogens.
Tamil Nadu has announced a one-year ban, effective from April 8, on the production, storage, sale, and distribution of mayonnaise made with raw eggs. The decision, formally communicated through a state notification by Food Safety Commissioner R Lalvena, stems from growing public health and safety concerns surrounding the condiment.
High-Risk Food Product"
The state’s Food Safety and Drug Administration has classified raw egg-based mayonnaise as a "high-risk food product" due to its susceptibility to contamination by dangerous pathogens, including Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes, as per a report on Times of India. These bacteria are commonly linked to mishandled eggs and are known to cause serious illnesses, including food poisoning and gastrointestinal infections.
Routine checks by the Food Safety Department uncovered widespread non-compliance in the handling and storage of raw egg mayonnaise across various food establishments. These violations have heightened the risk of microbial contamination, prompting authorities to take preventive action through the ban.
Statewide Inspections To Follow
The restriction applies to all food-related enterprises, such as restaurants, caterers, and retailers, which must immediately discontinue the use and sale of mayonnaise made from raw eggs, reported DT Next. Businesses found violating the order could face severe penalties, including fines, revocation of licenses, and prosecution under the Food Safety and Standards Act.
To ensure strict compliance, the department plans to carry out extensive inspections statewide. Consumers are also advised to stay alert and verify ingredients when buying mayonnaise-containing products.
Meanwhile, mayonnaise, also known as Mayo, is a thick, creamy sauce or spread made by emulsifying egg yolks with oil, typically using an acid like vinegar or …
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