Mayo Out, Safety In: Tamil Nadu Cracks Down on Raw Egg Mayonnaise

As a measure of public health protection, the Tamil Nadu government banned the manufacture, storage, distribution and sale of mayonnaise made from raw eggs throughout the state for a period one year. The ban which begins on April 8, 2025, was implemented as public health considerations have been raised regarding food poisoning risks connected with consumption of mayonnaise made with raw eggs, and outbreak reports have identified bacterial contamination, particularly with Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

 

The ban was approved by a notification issued by the Commissioner of Food Safety and Drug Administration, R Lalvena, under Section 30(2)(a) of Food Safety and Standards Act, 2006. The order noted that inadequate preparation and storage of mayonnaise by food business operators has contributed to several occurrences of foodborne illness throughout the state. The government noted that mayonnaise made from raw eggs is a "high-risk food," and its continued use represent an almost inevitable danger to food safety.

 

This action is similar to other states, like Kerala and Telangana who banned raw egg mayonnaise for the same food-borne illnesses and related public safety incidents associated with the consumption of raw egg mayonnaise provided in restaurants and eateries. The Tamil Nadu government notified all restaurants, catering services and food business operators to immediately cease the use and sale of mayonnaise made with raw eggs or risk penalties.

 

The intent of this notification is to promote fair and safe food practices across Tamil Nadu and prevent future health incidents attributable to contaminated food products.

 

Source: The New Indian Express