Tamil Nadu bans raw egg mayonnaise over public health concerns

The Tamil Nadu Food Safety and Drug Administration has announced a comprehensive ban on the manufacture, processing, packaging, storage, transportation, distribution, food services, catering, and sale of mayonnaise made with raw eggs across the state.

The decision comes in light of the product being classified as a high-risk food, according to a recent gazette notification issued by the State.

The ban, which came into effect on April 8, 2025, will remain in force for one year and has been implemented under Section 30(2)(a) of the Food Safety and Standards Act, 2006, as per an official gazette notification.

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Mayonnaise under scrutiny

Commonly served as a dip or spread alongside popular foods such as shawarma, momos, grilled and tandoori chicken, mayonnaise is typically made from egg yolk, vegetable oil, vinegar, and other seasonings.

However, when made using raw eggs, it becomes susceptible to contamination by harmful microorganisms.

The product poses a significant food poisoning risk, primarily from bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

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Public health at risk

The government notification highlighted that a large number of food business operators in the State use raw egg in the preparation of mayonnaise.

Unhygienic preparation and poor storage practices create a conducive environment for bacterial contamination, thereby jeopardising public health.

The ban aims to mitigate health risks, safeguard consumer interests, and uphold fair food trade practices in alignment with national food safety standards.

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Official statement

A senior official from the Food Safety Department stated that mayonnaise is known to cause foodborne illnesses and bacterial infections.

"Apart from hygiene violations, additives such as Titanium Dioxide are being used in the preparation of mayonnaise in quantities exceeding permissible limits," the official said.

The official confirmed that restaurants and eateries offering food items with mayonnaise will be subject to inspection to ensure full compliance with the ban.

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Unsafe food practices flagged

Experts warn that mayonnaise made with raw eggs can turn hazardous if not properly processed, stored, or packaged.

Mayonnaise contaminated with Salmonella typhimurium and Salmonella enteritidis can cause food poisoning, diarrhoea, fever, nausea, and abdominal cramps.

They also caution that poor handling practices, including contact with unclean surfaces or utensils, can further exacerbate the contamination risks.