Report

Following Tamil Nadu’s one-year ban on raw egg mayonnaise over Salmonella concerns, health experts are urging Karnataka to implement a similar measure. Effective May 8, the ban targets the rising risk of food poisoning linked to raw egg-based mayonnaise, which can cause severe gastrointestinal illness and, in extreme cases, life-threatening complications.

Karnataka Food Safety Department is currently reviewing the move, but medical professionals are calling for urgent action. Dr. Aditya Chowti, Director of Internal Medicine at TriLife Hospital, warns that raw eggs can harbor Salmonella bacteria, which may cause symptoms such as diarrhea, fever, and stomach cramps. In more severe cases, the infection can enter the bloodstream, requiring hospitalization and posing serious health threats.

Why Raw Egg Mayonnaise Is Dangerous

Dr. Bharathi Kumar, Dietician at Fortis Hospital, warns that raw egg mayo is a perfect breeding ground for bacteria. Without proper cooking, harmful microbes survive, especially when stored improperly. Unlike cooked foods, raw eggs allow bacteria to thrive in the cold, moist environment of mayonnaise. Improper storage, such as keeping mayonnaise at room temperature, increases bacterial growth. Cross-contamination from dirty utensils or surfaces further spreads the risk to other foods.

Conclusion: A Preventable Threat

Experts stress that swift action is crucial. Authorities and food establishments must prioritize safety and take immediate steps to reduce the risk posed by raw egg mayonnaise.

Source: The New Indian Express