Tamil Nadu has banned the production, storage, distribution, and sale of raw egg mayonnaise for one year, effective from April 8, due to significant health concerns. This decision comes as mayo is predominantly used in fast foods across urban areas, leading to increased consumption. The ban has been imposed under Section 30 (2) of the Food Safety and Standards Act, 2006, following alarming health issues raised regarding unhygienic preparation practices and contamination risks. Authorities are urging consumers to remain vigilant about food safety and to seek alternatives that comply with health regulations during this period.
Raw egg mayonnaise, a condiment containing egg yolk, vegetable oil, vinegar and other seasonings, is usually consumed with items like shawarma. Also, it is used as a sandwich or burger spread and even Nepali momos.
According to the health officials, raw egg mayonnaise poses a ‘high risk’ of food poisoning if not done properly. Eggs, health officials say, carry innumerous pathogens, which are usually neutralized in the cooking process. The protein in the egg acts as an emulsifier for the oil and water.
Improper preparation and poor storage facilities can lead to the contamination of mayonnaise with harmful microorganisms such as Salmonella typhimurium and Salmonella enteritidis, which may result in illnesses characterized by symptoms like diarrhoea, vomiting, and stomach cramps. Furthermore, mayonnaise can also be tainted with Listeria monocytogenes, which poses additional health risks, particularly for vulnerable populations such as pregnant women, the elderly, and those with weakened immune systems. Ensuring proper preparation and storage is crucial to mitigating these risks and maintaining food safety.
Also a few strains of harmful Escherichia coli that cause infections in the gut, urinary tract and other parts of the body.
Tamil Nadu is not the first state to ban egg mayonnaise, as Telangana also imposed a one-year ban last November due to similar health concerns. Doctors in Tamil Nadu hailed the move, emphasizing that these bacteria can significantly affect children, the elderly, and immunocompromised individuals. Raw eggs can be loaded with Salmonella bacteria, which poses serious health risks, and hence, banning its use is a proactive measure to safeguard public health, says a dietician. This decision reflects a growing awareness of food safety and the importance of protecting vulnerable populations from potential outbreaks of foodborne illnesses.