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Business Standard
25-04-2025
- Health
- Business Standard
Raw egg mayo banned in Tamil Nadu: Here's what makes it risky for health
Love dipping your fries in that creamy dollop of mayo? If you're in Tamil Nadu, you might have to hold the mayo—at least the kind made with raw eggs. The state government has banned the production and sale of raw egg mayonnaise for a year, citing serious health risks. That silky spread can become a breeding ground for dangerous bacteria like Salmonella and E. coli if not prepared or stored properly. But what exactly makes it risky, and should you be worried about your favourite sandwich sauce? The ban, which came into effect on April 8, was notified under Section 30(2)(a) of the Food Safety and Standards Act, 2006 (Central Act 34 of 2006). 'It has come to the notice that a number of food business operators use raw egg for preparation of mayonnaise. Improper preparation and storage facilitates contamination by microorganisms, which creates public health risk—particularly by Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes,' said a gazette notification issued by R Lalvena, Principal Secretary / Commissioner of Food Safety. Mayonnaise is a smooth, flavourful blend created by emulsifying egg yolk with vegetable oil, vinegar, and selected spices. Often used as a dressing or dip, it complements a variety of foods. Why experts say mayonnaise poses deeper health risks than just bacteria While the immediate concern driving the ban is foodborne illness, Dr Rohit Mehtani, Senior Consultant in Digestive Diseases, Gastroenterology and Hepatology at Amrita Hospital, Faridabad, believes the real health threat of mayonnaise goes much deeper. ALSO READ | 'Mayonnaise, whether commercial or homemade, is one of the most calorie-dense condiments in a modern diet,' Dr Mehtani says. 'A single tablespoon can carry nearly 90–100 calories, primarily from fats. In Indian urban diets, where processed foods and sedentary lifestyles already dominate, such hidden calorie sources only worsen the burden of non-alcoholic fatty liver disease (NAFLD) and metabolic syndrome—two fast-rising public health threats.' He warns that mayonnaise-rich foods like burgers, sandwiches, pasta salads, and snacks are strongly linked to visceral fat buildup and insulin resistance. 'At Amrita Hospital, we are increasingly seeing younger patients presenting with early-stage fatty liver, often with no alcohol history but clear dietary imbalances,' he adds. How raw egg mayonnaise can cause Salmonella and Listeria infections When it comes to bacterial contamination—the kind the Tamil Nadu government is targeting—Dr Mehtani acknowledges the concern, particularly in street food or unregulated kitchens. 'Microbial contamination from raw egg mayonnaise, especially Salmonella or Listeria monocytogenes, is a valid concern, especially in unregulated eateries,' he says. 'But such cases are rare in proportion to the more chronic damage these condiments cause to the liver and metabolic system.' ALSO READ | He also notes that most large commercial brands use pasteurised eggs and follow safety standards that minimise bacterial risks. 'Most commercial mayonnaise brands in India use pasteurised eggs and maintain safe pH levels, which greatly reduce the risk of bacterial growth,' Dr Mehtani explains. Tips to consume mayonnaise safely and reduce health risks Rather than fear mayo solely because of food poisoning, Dr Mehtani advises a more holistic view of its overall health impact. He offers a few simple guidelines: Portion sizes matter: 'Condiments add up. Be conscious of how much mayo is going into your meals.' Read the label: 'Look for low-fat, eggless, or olive oil-based alternatives that are lower in calories.' Consider your lifestyle: 'For those with a sedentary lifestyle or prediabetes, even occasional indulgence in high-calorie condiments can have outsized metabolic consequences.' Is banning raw egg mayonnaise enough to protect public health? From a clinical standpoint, Dr Mehtani calls the Tamil Nadu government's move 'commendable, but perhaps incomplete.' 'Banning raw egg mayonnaise may reduce acute food poisoning incidents. However, a more impactful intervention would be public education on the long-term metabolic harms of high-fat, high-calorie processed foods,' he says. As food habits evolve and processed foods increasingly dominate Indian diets, experts say it's not just what goes onto your plate, but also what's mixed into your sauces, that deserves a closer look.
Time of India
24-04-2025
- Health
- Time of India
Egg mayonnaise ban leaves foodies, shop owners in a pickle
Chennai/Trichy: The one-year ban imposed by the state govt on manufacture, storage, distribution and sale of mayonnaise prepared from raw eggs has caught shop owners and egg mayo lovers off guard. Many outlets TOI spoke to have already switched to eggless mayonnaise or are serving chutneys alongside their barbeque, tandoori or other items. The ban was based on a series of food safety lab reports, a 'strong suspicion' of poor manufacturing and storage practices, and an increase in bacterial infection cases. Tamil Nadu is the third state to impose such a ban, following Kerala in Jan 2023 and Telangana in 2024. "The ban is not on all mayonnaise," commissioner of Food Safety and Drug Administration R Lalvena told TOI. Commercially available branded mayonnaise is usually made with pasteurised eggs – they are heated to a specific temperature for a set amount of time, sufficient to kill harmful bacteria such as salmonella. "They are safe and hence exempted. Vegetarian and vegan mayos that are made without eggs are allowed too," he said. A notification in the state gazette said mayonnaise, a semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items like shawarma, is a 'high food risk.' This was due to its potential for food poisoning , especially from salmonella bacteria. The decision to ban it was taken after considering inputs from food analysts, experts in food safety, and doctors, Lalvena said. The food safety department, however, did not have data on the samples that were contaminated or the number of people who suffered from infection after eating mayonnaise made from raw eggs. Some believe it's the egg that gives mayonnaise its signature kick, while others are confident that the switch to eggless variants will not significantly affect the taste. "It's still early to say how people will receive it, as we are just starting to use eggless mayonnaise in our shawarmas," said C Siva, owner of Street Arabiya in Trichy, which sells around 75 to 100 shawarmas daily. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Trade Bitcoin & Ethereum – No Wallet Needed! IC Markets Start Now Undo Vinod, manager at the food park restaurant, opined that instead of banning it altogether, the govt could have opted for regulation with clear instructions on its safe preparation. A grocery store manager said no clear notice or guideline was sent to stores that have stocks of egg mayonnaise. "The texture, the tang. It's the egg that brings it all together. I hope this ban does not last too long," said A Rafiq. Doctors, however, call it a step in the right direction to prevent diseases like food poisoning and typhoid, particularly among children. "The one most commonly associated with food poisoning is salmonella. Other bacteria that may be present in mayonnaise include listeria monocytogenes and staphylococcus aureus. For public safety, it's better to either avoid raw egg-based mayo or prepare it fresh at home under hygienic conditions," Dr M A Aleem of ABC Hospital and retired professor at KAPV govt medical college, told TOI. Meanwhile, food inspectors are set to lift samples, send them to labs for tests, and book vendors if they are found to be using mayonnaise made with raw eggs. Violations can attract fines and legal action, including imprisonment.
Hindustan Times
24-04-2025
- Health
- Hindustan Times
Now Tamil Nadu also bans mayonnaise made with raw eggs
CHENNAI: The Tamil Nadu government has banned production, storage and sale of mayonnaise made with raw eggs for the next one year in the state. The prohibition came into effect on April 8. 'It has come to notice that a number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilities, contamination by microorganisms, which creates a public health risk, an order issued by Food Safety and Drug Administration commissioner R Lalvena said. Mayonnaise (or Mayo) is a thick, creamy sauce made by emulsifying egg yolks with oil, often flavoured with vinegar or lemon juice. Kerala and Telangana have previously imposed similar restrictions, essentially aimed at restaurants and eating joints after cases of food poisoning. Kerala imposed the ban in January 2023 following the death of a nurse in Kottayam medical college hospital after reportedly consuming al faham, an Arabic chicken dish served with mayonnaise. In Pathanamthitta, several students in a school were also hospitalised after consuming shawarma which is also usually served with mayonnaise. In October last year, Telangana also prohibited mayonnaise made from raw eggs for one year after a 31-year-old woman died and 15 others fell ill from consuming momos in Hyderabad. Section 30 of the Food Safety and Standards Act, 2006, which was invoked by the government to impose the restriction in Tamil Nadu, empowers the food safety commissioner to prohibit any food item for a maximum duration of one year. The order issued by Tamil Nadu said mayonnaise made from raw eggs was a 'high risk food as it carries food poisoning risk.' It warned of poisoning from especially 'Salmonella bacteria, Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.'
Time of India
24-04-2025
- Health
- Time of India
Tamil Nadu bans sale and storage of 'high-risk' mayonnaise for one year
Tamil Nadu has imposed a one-year ban on the manufacture, packaging, storage, distribution and sale of mayonnaise made using raw egg, effective April 8. The ban has been enforced under Section 30 (2) (a) of the Food Safety and Standards Act, 2006, following health concerns linked to improper preparation and contamination risks. Risk of contamination behind the decision According to the state government, mayonnaise prepared with raw egg poses a 'high risk' of food poisoning if not handled properly. The condiment, commonly served with items like shawarma, typically contains egg yolk, vegetable oil, vinegar, and other seasonings. Contaminants identified in raw egg-based mayo "It has come to the notice that number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilitates contamination by microorganisms which creates public health risk particularly by Salmonella typhimurium, Salmonella enteritidis, Escherichia coli and Listeria monocytogenes," a gazette notification issued by R Lalvena, Principal Secretary / Commissioner of Food Safety, said. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Kila: The price (& size) of these hearing aids might surprise you Learn More Undo Public health cited as key reason for the ban The government invoked its authority under the Food Safety Act to issue the statewide ban. 'In exercise of the powers conferred by clauses under the Food Safety and Standards Act, 2006, the Commissioner of Food Safety, Tamil Nadu, prohibited the manufacture, storage, distribution or sale of Mayonnaise prepared from raw egg in the whole of Tamil Nadu for a period of one year with effect from April 8, in the interest of public health,' the notification stated.
Indian Express
24-04-2025
- Health
- Indian Express
Tamil Nadu bans raw-egg mayonnaise over Salmonella and E. Coli fears
The Tamil Nadu government has imposed a sweeping one-year ban on the manufacture, storage, distribution, and sale of mayonnaise prepared from raw eggs, citing urgent public health risks. The order, issued by the Commissioner of Food Safety and Drug Administration, R Lalvena, came into effect on April 8 and is detailed in a notification published in the state gazette. Mayonnaise, described in the official notification as a 'semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items such as shawarma', has come under scrutiny as a 'high food risk' due to the potential for food poisoning. The notification warns of particular dangers from 'Salmonella bacteria – Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.' The notification notes, 'It has come to notice that a number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilities, contamination by microorganisms, which creates a public health risk, particularly by Salmonella typhimurium (a primary enteric (intestinal) pathogen that infects both humans and animals), Salmonella enteritidis (major cause of food-borne illness, particularly associated with poultry and eggs), Escherichia coli (gram-negative bacteria that normally reside in the intestines of humans and animals, where most strains are harmless), and Listeria monocytogenes (a gram-positive, facultative anaerobic bacterium responsible for listeriosis, a serious food-borne infection).' The ban, officials say, is intended to prevent outbreaks of food-borne illness stemming from 'improper storage facilities' and 'contamination by microorganisms.' The new order applies to 'any activities related to any stage of manufacture, processing, packaging, storage, transportation, distribution, food services, catering services and sale of mayonnaise prepared from raw egg', and is issued under section 30(2)(a) of the Food Safety and Standards Act, 2006 (which empowers the commissioner to prohibit the manufacture, storage, distribution, or sale of any food article in the interest of public health). Mayonnaise's popularity as an accompaniment to shawarma and other fast foods has boomed in recent years, especially in urban Tamil Nadu, where small eateries and street vendors often rely on raw-egg-based preparations for their creamy texture. However, experts have repeatedly flagged the risks. 'Mayonnaise made of raw eggs is a high-risk food as it carries a risk of food poisoning…,' the notification states. The move follows a pattern seen in other states and categories. In 2024, Punjab's Food and Drug Administration imposed a similar year-long ban on the sale of caffeinated energy drinks to children and near schools, citing 'serious health risks linked to caffeine and other stimulants'. The Tamil Nadu government's notification makes it clear that 'no food business operator should manufacture, store, sell or distribute any food which for the time being is prohibited by the Food Authority or the Central Government or State government in the interest of public health'. It adds: 'In any specific circumstances, on the basis of assessment of available information and if the possibility of harmful effects on health is identified but scientific uncertainty persists, provisional risk management measures to ensure that health is protected can be adopted as per the Act, pending further scientific information for a more comprehensive risk assessment.' The ban places raw-egg mayonnaise in the same category as gutka and pan masala, both previously banned in the state as hazardous food products.
