Tamil Nadu imposes one-year ban on egg-based mayonnaise over health risks

In a move aimed at safeguarding public health, the Tamil Nadu government has announced a one-year ban on the production, storage, and sale of mayonnaise made with raw eggs.

The decision comes amid growing concerns about foodborne illnesses linked to the popular condiment, especially when used in dishes like shawarma.

In its official notification, the state government classified mayonnaise as a “semi-solid emulsion” that typically includes raw egg yolk, vegetable oil, vinegar, and seasonings.

Health authorities stated that unsafe preparation and storage practices have led to contamination by harmful bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. These pathogens are known to cause severe food poisoning symptoms, including diarrhea, vomiting, and fever.

The ban was enacted under Section 30(2)(a) of the Food Safety and Standards Act, 2006, which empowers the Commissioner of Food Safety to restrict the manufacture and sale of food products for up to one year if deemed a threat to public health.

The order also serves as a reminder to food business operators to strictly comply with food safety regulations. This includes ensuring that all ingredients meet quality standards and that no unsafe, misbranded, or adulterated food items are sold. Operators must also adhere to licensing rules and avoid the inclusion of foreign substances in food products.

According to the state’s Food Safety Department, the overarching goal of the ban is to ensure the health and well-being of consumers, while promoting fair and safe practices across the food industry.