Report

Tamil Nadu has banned the manufacture, storage, and sale of Raw-Egg Mayonnaise, effective April 8, 2025, for one year. Authorities took this step to protect public health, as mayonnaise prepared with raw eggs is considered a high-risk food that can lead to food poisoning from harmful bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

Health Risks and Food Safety Concerns

According to the notification issued by Principal Secretary and Commissioner of Food Safety R. Lalvena, raw-egg mayonnaise poses significant health risks, especially when improperly stored. The mixture provides a breeding ground for Salmonella and other harmful microorganisms, leading to foodborne illnesses. Symptoms of Salmonella infections include diarrhoea, stomach cramps, fever, and nausea.

Impact on Restaurants and Food Vendors

The ban affects all stages of mayonnaise production, including manufacture, processing, storage, packaging, transportation, distribution, and sale by food businesses. Restaurants, catering services, and food vendors who use mayonnaise in dishes like shawarma must comply with the ban. The order, issued under the Food Safety and Standards Act, 2006, prohibits the sale of raw-egg mayonnaise across Tamil Nadu. Officials will impose penalties on businesses that fail to comply.

Regulatory Framework and Risk Management

The notification also states that authorities can adopt provisional risk management measures if they identify potential health risks but still face scientific uncertainty. These measures will help protect public health while awaiting more comprehensive risk assessments.

Previous Ban in Telangana

This ban follows a similar action in Telangana, where authorities prohibited the sale of raw-egg mayonnaise in November 2024 for one year.Tamil Nadu’s ban emphasises the state’s commitment to food safety and public health, ensuring that only safe products reach consumers.

Source: The Hindu