Latest news with #CommissionerofFoodSafetyandDrugAdministration
Time of India
28-04-2025
- Health
- Time of India
Tamil Nadu bans raw-egg Mayonnaise: Why is it not safe and its healthy alternative
From kids to adults, everyone loves sandwiches slathered with mayonnaise. The creamy texture and sweet and salty aftertaste of this condiment create some sort of magic in the taste buds that one cannot ignore. But this condiment has been recently declared unsafe for humans by the Tamil Nadu government. Scroll down to read the details. In a recent order, the Commissioner of Food Safety and Drug Administration has banned the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs for one year, effective April 8, 2025. The official notification described mayonnaise as a 'semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings,' commonly used in dishes like shawarma. It categorises mayonnaise made with raw eggs as a 'high-risk' food, pointing to the presence of harmful bacteria such as 'Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.' What is mayonnaise made of? As per experts, it is made with main ingredients, oil and water obtained from an egg yolk or a vegetarian source. It is said that the lecithin in the yolk or a veg source like soy, acts as an emulsifying agent to mix the two liquids. Additional ingredients added are vinegar, lime and flavouring. Almost 70-80 per cent of mayo is oil. How can raw-egg mayonnaise pose a health hazard? Risk of Salmonella Infection: It is proven that raw eggs can carry Salmonella bacteria, which can cause food poisoning, including diarrhea, fever, and stomach cramps. Biotin Deficiency: They also contain a protein called avidin that binds to biotin (Vitamin B7) and can block its absorption, potentially leading to biotin deficiency over time. Digestive Issues: As per experts, some people may experience bloating, gas, or stomach discomfort because raw eggs are harder to digest compared to cooked eggs. Allergic Reactions: Raw eggs can trigger allergies more intensely than cooked ones, especially in sensitive individuals — leading to hives, swelling, or even serious breathing problems. Weakened Immune Response: Regularly consuming contaminated raw eggs can strain the immune system, especially in vulnerable groups like young children, pregnant women, the elderly, or those with weakened immunity. How to make Eggless Mayonnaise Ingredients required ½ cup full-fat milk, 1 cup neutral oil, 1 tablespoon vinegar, 1 teaspoon mustard paste, 1/2 tsp sugar, and salt to taste Method In a tall jar or blender, blend the milk. While blending, slowly drizzle in the oil. And once it starts to thicken add vinegar, mustard, salt, and sugar. Blend for another few seconds until everything is smooth and creamy. Adjust salt or add a little extra oil if needed to adjust thickness and flavor. Pour into a clean jar. Refrigerate and use within 5–7 days. Other alternatives to try While vegetarian versions of mayonnaise can be opted, experts suggest that people with a weaker gut, Irritable Bowel Syndrome (IBS) and Small Intestinal Bacterial Overgrowth (SIBO) should avoid mayonnaise at all costs. The other healthy alternatives of this condiment are hummus, guacamole, mint yogurt, tzatziki, pesto, beetroot yogurt, hung curd, olive oil lime dressings, dressings made from almond or peanut paste. Thumb and Embed Images Courtesy: istock
Indian Express
26-04-2025
- Health
- Indian Express
As Tamil Nadu bans raw-egg mayonnaise, experts explain the health risks
A quick sandwich fix often feels incomplete without a generous dollop of mayonnaise. Creamy, tasty and versatile, this much-loved condiment is used in everything from salads to sauces, and is enjoyed by children and adults alike. But concerns over food safety have prompted the Tamil Nadu government to take firm action. In a recent order, the Commissioner of Food Safety and Drug Administration has banned the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs for one year, effective April 8, 2025. The official notification describes mayonnaise as a 'semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings,' commonly used in dishes like shawarma. It categorises mayonnaise made with raw eggs as a 'high-risk' food, pointing to the presence of harmful bacteria such as ' Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.' What is mayonnaise made of? Vriti Srivastav, a holistic dietitian, shared that mayonnaise has two main ingredients, oil and water obtained from an egg yolk or a vegetarian source. 'The lecithin in the yolk or a veg source like soy, acts as an emulsifying agent to mix the two liquids. Additional ingredients added are vinegar, lime and flavouring. Almost 70-80 per cent of mayo is oil,' she said. Mayonnaise is a popular condiment (Source: Freepik) How can raw-egg mayo pose a health hazard? 'Raw eggs pose a significant risk for Salmonella, a bacteria that can cause food-borne illness known as Salmonellosis. This can cause diarrhoea, fever, and vomiting, potentially leading to dehydration and severe health complications. Chickens naturally carry Salmonella, which can contaminate their eggs,' said Deepalakshmi, a registered dietitian at Shree Balaji Medical College & Hospital, Chennai. Harleen Gill, a clinical nutritionist at Zyla Healthcare in Gurgaon, concurred, explaining that the timing and refrigeration of food items containing raw egg are critical because bacteria like Salmonella need time to multiply. 'While a small number of bacteria in raw eggs might not typically cause food poisoning due to the strength of stomach acid, leaving a raw egg condiment at room temperature can significantly increase bacterial contamination and the risk of severe illness,' she said. Alternatives to try According to Srivastav, even if you are choosing a vegetarian version of the condiment, people with a weaker gut, Irritable Bowel Syndrome (IBS) and Small Intestinal Bacterial Overgrowth (SIBO) should avoid mayonnaise till their gut is healed and healthy. She suggested several alternatives such as hummus, guacamole, mint yogurt, tzatziki, pesto, beetroot yogurt, hung curd, olive oil lime dressings, dressings made from almond meal (leftover almond pulp after draining the milk), to indulge in instead.
New Indian Express
24-04-2025
- Health
- New Indian Express
Tamil Nadu bans raw egg mayonnaise for a year
CHENNAIThe Commissioner of Food Safety and Drug Administration has banned the manufacturing, processing, storage and sale of mayonnaise made using raw eggs across Tamil Nadu due to the risk of Salmonella infections. The ban, under Section 30(2)(a) of the Food Safety and Standards Act 2006, is to be effective from May 8 and will be in force for a period of one year. "Mayonnaise made of raw eggs is a high risk food as it carries a food poisoning risk especially from Salmonella bacteria- Salmonella typhimurium, Salmonella enteritidis, Escherichia coli and Listeria Monocytogenes," according to the Tamil Nadu gazette notification. Mayonnaise made from raw eggs, if not stored under the right conditions, provides an environment for Salmonella to grow resulting in food poisoning with symptoms like diarrhea, stomach cramps, fever, and nausea. The condiment is at present, commonly used in restaurants and eateries mainly selling burgers, shawarmas and grilled food. All restaurants, catering services and food operators must stop the usage and sale of the condiment, failing which they may be subject to penalties, according to food safety officials. In November 2024, Telangana banned raw-egg mayonnaise, also for a period of one year.
