Report

Two weeks after Tamil Nadu banned mayonnaise made with raw eggs, the Trichy or Tiruchirappalli Food Safety Department has yet to act decisively. Meanwhile, Pudukkottai and Karur officials have already launched inspections, issued notices, and conducted awareness drives to enforce the ban.

Some restaurants in Trichy have switched to eggless or flavoured mayo variants like peri-peri and garlic. However, many small eateries and street vendors continue to use the banned product—some do so openly, while others keep it hidden. On a busy food street, vendors at half the stalls continued using egg-based mayo in dishes like shawarma and burgers. One vendor admitted serving it to regular customers on request, while another, who had adopted an eggless alternative, questioned whether enforcement would last. He believed most vendors would return to using egg mayo once inspections slowed down.

Neighbouring Districts Act Swiftly on Egg Mayo Ban

While Trichy lags, Pudukkottai officials have acted promptly by issuing notices to three vendors on April 29 for violating the ban. They conducted awareness meetings after learning that many vendors were unaware of the new rule, and plan to continue inspections in the coming days. Karur officials have also taken initiative by holding two meetings with vendors to encourage compliance. The District Collector plans to address both vendors and the public soon to stress the importance of adhering to the ban.

Inspections Promised, But Trichy Stalls on Action

Trichy’s Designated Food Safety Officer, Ramesh Babu, has said that inspections and vendor meetings will begin soon—but without a clear timeline. In the meantime, many vendors continue using egg-based mayonnaise with little concern about penalties. As other districts act quickly, Trichy’s inaction threatens the effectiveness of the ban and raises concerns about public health.

Source: The Times of India