Tamil Nadu has introduced a one-year ban, effective from april 8, on the manufacturing, garage sale, and distribution of mayonnaise made with raw eggs.
The choice, officially communicated through a state notification by way of Meals Safety Commissioner R. Lalvena, stems from developing public health and safety worries surrounding the condiment.
"High-threat food product"
The state’s Food Protection and Drug Administration has categorized uncooked egg-based mayonnaise as an "excessive-hazard food product" due to its susceptibility to infection through risky pathogens, along with Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes, according to a report in the Times of India. These microorganisms are normally linked to mishandled eggs and are recognized to motivate critical illnesses, which include food poisoning and gastrointestinal infections.
Habitual tests by the Meals Protection Branch exposed sizable non-compliance in the dealing and garage of uncooked egg mayonnaise throughout diverse meal establishments. These violations have heightened the hazard of microbial contamination, prompting authorities to take preventive action through the ban.
Statewide Inspections To Observe
The limit applies to all food-associated establishments, including eating places, caterers, and stores, which ought to, without delay, stop the use and sale of mayonnaise made from uncooked eggs, DT mentioned subsequently. Corporations found violating the order may want to face severe consequences, inclusive of fines, revocation of licenses, and prosecution beneath the Meals Protection and Standards Act.
To ensure strict compliance, the department plans to perform extensive inspections statewide. Consumers are also suggested to live alert and verify elements while buying mayonnaise-containing products.
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