Tamil Nadu Bans Raw Egg Mayonnaise : Know The Reasons!

Tamil Nadu has banned production, storage, distribution and sale of raw egg mayonnaise for one year, effective from April 8, for health concerns. Mayo is mostly used in fast foods in the urban areas.The ban has been imposed under Section 30 (2) of the Food Safety and Standards Act, 2006, due to health issues raised following unhygienic preparation and contamination risks.

Raw egg mayonnaise, a condiment containing egg yolk, vegetable oil, vinegar and other seasonings, is usually consumed with items like shawarma. Also, it is used as a sandwich or burger spread and even Nepali momos.

According to the health officials, raw egg mayonnaise poses a ‘high risk’ of food poisoning if not done properly. Eggs, health officials say, carry innumerous pathogens, which are usually neutralized in the cooking process. The protein in the egg acts as an emulsifier for the oil and water.

Improper preparation and poor storage facilities contaminate the mayo with microorganisms like Salmonella typhimurium, Salmonella enteritidis which can lead to illnesses like diarrhoea, vomiting and stomach cramps. In addition, mayo can also be contaminated with Listeria monocytogenes,

Also a few strains of harmful Escherichia coli that cause infections in the gut, urinary tract and other parts of the body.

Tamil Nadu is not the first state to ban egg mayonnaise, Telangana also imposed a one-year ban last November. Doctors in Tamil Nadu hailed the move as these bacteria can affect children and the elderly along with immunocompromised individuals. Raw eggs can be loaded with Salmonella bacteria and hence, banning its use is good, says a dietician.