Tamil Nadu govt prohibits production, storage and sale of mayonnaise for one year

The ban, which came into effect from April 8, was notified under Section 30(2)(a) of the Food Safety and Standards Act, 2006 (Central Act 34 of 2006).

The Tamil Nadu government has prohibited the manufacture, packaging, and sale of mayonnaise prepared from raw egg throughout the state for a year, citing a ‘high risk’ of food poisoning.

The ban, which came into effect from April 8, was notified under Section 30(2)(a) of the Food Safety and Standards Act, 2006 (Central Act 34 of 2006). Mayonnaise is a semi-solid emulsion generally composed of egg yolk, vegetable oil, vinegar, and other seasonings, commonly served with food items like shawarma.

“It has come to the notice that a number of food business operators use raw egg for the preparation of mayonnaise. Improper preparation and storage facilitates contamination by microorganisms, which creates a public health risk—particularly from Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes,” a gazette notification issued by R. Lalvena, Principal Secretary / Commissioner of Food Safety, stated.

In exercise of the powers conferred under the Food Safety and Standards Act, 2006, the Commissioner of Food Safety, Tamil Nadu, has prohibited the manufacture, storage, distribution, or sale of mayonnaise prepared from raw egg across the entire state for a period of one year with effect from April 8, in the interest of public health.