Report

To tackle potential public health hazards, the Telangana government has officially prohibited the production, sale, and storage of mayonnaise made from raw eggs throughout the State. The Commissioner of Food Safety issued the prohibition order, which took effect on October 30 and will remain valid for a year. Authorities imposed the ban based on Section 30(2)(a) of the Food Safety and Standards Act, 2006.

The Telangana State Gazette will soon publish a regulation highlighting the dangers of food poisoning from raw egg mayonnaise. Enforcement officials and public reports indicate that this commonly used ingredient in shawarma, sandwiches, and burgers may contribute to various foodborne illnesses. In response, the government is implementing proactive measures to address these concerns.

What Exactly is Mayonnaise?

Mayonnaise, often called ‘mayo,’ is a thick and creamy sauce blending egg yolk with oil, typically mixed with vinegar or lemon juice for added flavour. People commonly use it in sandwiches, salads, snacks, and shawarma, posing a significant potential risk. According to food experts, it does not last long. Several countries require the use of pasteurized eggs in this particular type of mayonnaise. Freshly made raw egg mayonnaise differs from preserved bottled mayo, which contains added calcium disodium EDTA for a longer shelf life.

The directive pertains to Section 18(1)(f) of the Food Safety and Standards Act, 2006, which requires authorities to take action if they believe a food product may be harmful to human health. “Where there is reasonable suspicion of health risk, the Food Authority and the Commissioner of Food Safety are required to take necessary steps to inform the public of the nature of the risk, the specific food involved, and the actions taken to mitigate it,” the order states.

Source: The Times of India