Latest news with #Salmonellatyphimurium
The Star
19-07-2025
- Health
- The Star
How you cook petai matters for maximum nutrients
The best way to ensure that you are getting the maximum amount of healthy compounds in petai is to eat it raw, e.g. as ulam. — Filepic Petai: You either love it or you're politely pretending to love it at gatherings. But beyond the strong smell and even stronger opinions it inspires, Parkia speciosa might just be a little health powerhouse hiding in plain sight. Researchers from Monash University Malaysia have recently taken a closer look at this iconic South-East Asian bean to figure out how different cooking methods affect its antioxidant and antibacterial properties. Led by food scientist Associate Professor Dr Choo Wee Sim, the team set out to find out whether boiling, steaming or microwaving petai reduces its health benefits. Turns out, yes, it does, but it also depends on how you cook it. Petai is rich in phenolic compounds, which have antioxidant properties. But it also contains rare sulphur-based compounds known as cyclic polysulphides. These are believed to help fight bacteria and inflammation. And yes, they're also partly responsible for the smell that lingers long after lunch is over. Antioxidants help your body mop up harmful free radicals, while antibacterial properties can help fight nasty bugs. When cooking, it's great to try and keep as many of these compounds as you can, as they add so much value to your meals. The team found that microwaving petai led to the greatest loss of beneficial phenolic compounds, followed by boiling. Steaming, on the other hand, was the gentlest, helping retain most of the good stuff. Boiling and microwaving likely leach phenolics into the cooking water, especially with longer cooking times. So, while that bubbling pot might be traditional, it's not doing your petai much good nutritionally. Raw petai showed the highest antioxidant power and antibacterial activity. In fact, the raw extracts inhibited the growth of 12 different bacteria, including the harmful Staphylococcus aureus , Salmonella typhimurium and Escherichia coli . After cooking, this effect was noticeably reduced. The researchers believe this is largely due to the breakdown or loss of sulphur compounds like 1,2,4,5-tetrathiane, which plays a big role in fighting bacteria. Some new compounds, such as 1,3,5-trithiane and 1,2,5,6-tetrathiocane, were formed during cooking, but they didn't make up for what was lost. The researchers measured antioxidant properties in two ways. One (FRAP, which gauges reducing power) showed a significant drop after cooking. But the other (DPPH, a measure of free radical scavenging) stayed relatively stable, even in cooked samples. This suggests that petai might have other components, like peptides, that help fight free radicals regardless of cooking style. So how should you eat your petai? If you can handle it raw, perhaps with sambal or as a ulam side, that's your best bet for reaping all the health benefits. But if cooking is a must, steaming is clearly the winner. It preserves more of the good compounds compared to boiling or microwaving. This study, which was published on April 16 (2025) in the journal Plant Foods for Human Nutrition , doesn't mean you have to overhaul your petai routine. But it does give you something to think about the next time you're prepping it for your nasi lemak or sambal udang. Cooking changes more than just the flavour; it changes the chemistry of the ingredient. And who knows? Grandma's steamed petai might've been ahead of its time all along.
The Hindu
06-06-2025
- Health
- The Hindu
Coimbatore restaurants adapt to ban on mayonnaise made from raw eggs
Following Tamil Nadu government's ban on the use of mayonnaise made from raw eggs, food business operators (FBOs) in Coimbatore have adapted to the regulation. The one-year ban, in effect since April 8, 2025, is intended to prevent food-borne illnesses caused by microbial contamination. The Food Safety and Standards Authority of India (FSSAI) had cited risks associated with raw egg-based mayonnaise, which can be a breeding ground for pathogens such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes, especially when not stored at recommended temperatures (0–5°C). In a promising development, the ban appears to have had limited economic impact on eateries in Coimbatore due to the availability of alternatives and increasing public awareness. Many restaurant owners report that customers are more conscious about food safety and are willing to accept minor taste differences or price increases if safety is ensured. According to Ramesh Babu, General Manager of restaurant chain Cockraco in the city, the switch had been made well in advance as it moved to eggless mayonnaise over three years ago. 'We procure in bulk from trusted manufacturers. Any hotelier's concern must be to provide good quality and hygienic food. If the mayonnaise costs a bit more, the food item can cost a bit more too - a shawarma that was ₹ 100 can be sold at ₹ 120. Customers are willing to pay for safety', he said. He also noted a behavioural shift among consumers. 'Earlier, customers would request multiple servings of mayonnaise. That demand has reduced significantly', he said. Shruthi S., who runs Momolicious in the city, said her team uses boiled egg whites as a viable substitute. 'Customers initially noticed the difference in taste, but have adjusted. The business has not been affected economically. We have simply explored what we can do differently to ensure that quality and safety go hand in hand', she said. Customers in the city have also welcomed the change. K. Sneha, 22, from Pappanaickenpalayam said she could not find much difference in the taste of mayonnaise after the ban. T. Anuradha, FSSAI Designated Officer for Coimbatore, said various steps are being taken to raise awareness on the ban in the city. 'Awareness meetings were held with fast food sellers on Wednesday. Queries of the restaurant owners regarding the mayonnaise ban were resolved, with alternatives being suggested. They received training on essential safety measures, food storage practices and pest control, and were also informed that the FSSAI would take strict action against eateries not complying with the same', said Dr. Anuradha, adding that FBOs have been extremely cooperative towards the change.
The Hindu
09-05-2025
- Health
- The Hindu
Why did Tamil Nadu ban mayonnaise made from raw eggs?
Last month, Tamil Nadu became the third State in the country after Kerala and Telangana to ban mayonnaise prepared from raw eggs for a year. This decision, according to the State's Food Safety Department, was in the interest of public health. Reason behind the ban Mayonnaise made of raw eggs is a high-risk food as it carries a risk of food poisoning, especially from Salmonella bacteria, Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. A number of food business operators use raw egg for the preparation of mayonnaise, and improper preparation and storage facilitates contamination by microorganisms can create a public health risk, the notification said. Food safety officials clarified that only mayonnaise made from raw eggs was banned and not mayonnaise made of pasteurised eggs and vegetarian mayonnaise. A. G. Saranya Gayathiri, managing director, Parikshan FSS Pvt Ltd says: 'Spoiled eggs can produce many kinds of diseases. Normally, if an egg is broken, experts say that it should be processed within 20 minutes. It is a highly perishable and a high risk item. In the preparation of mayonnaise using eggs, it is not a hot food process as we use raw eggs. So, personal hygiene, place hygiene and equipment hygiene is very important. Once it is prepared, it should be used immediately or stored at a temperature of 0-5 degrees C. Since it is easy to prepare, it is prepared in many places including places that do not have a proper chilling system. Without proper awareness, food handlers keep it at room temperature, and so the chances of food spoilage become very high. That is why the government banned the product.' What are the health risks? Kalarani. R, dietician, Rajiv Gandhi Government General Hospital, calls the government ban a welcome move. 'Microbial contamination remains a significant concern when raw eggs are involved, particularly when products are prepared in unhygienic environments or stored improperly. Unrefrigerated mayonnaise can become a breeding ground for harmful bacteria such as Salmonella, which poses serious health risks. Salmonella infection can cause symptoms ranging from diarrhoea, fever, and abdominal cramps to more severe outcomes such as bloody stools, high fever, and even life-threatening complications like bacteremia. These dangers highlight the importance of food safety, especially in products consumed widely across age groups,' she says. Venkatesh Munikrishnan, senior Consultant - Colorectal and Robotic Surgeon, Apollo Proton Cancer Centre, also agrees. 'In order to safeguard public health, the government's decision to ban mayonnaise made from raw eggs is both appropriate and essential,' he points out. 'A common ingredient in street foods like burgers and shawarmas, contaminated mayonnaise is a major contributor to food-borne illnesses like diarrhoea and nausea. Young people are especially vulnerable because they often eat food from outside without understanding how it is prepared or stored. This ban is an important step toward food safety because Salmonella can contaminate eggs internally before the shell forms,' he adds.
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.
