Mayonnaise banned in Tamil Nadu for one year: Here's why

Tamil Nadu has banned manufacturing, packaging, storage, distribution and sale of mayonnaise made using raw egg, for one year 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.

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.