Tamil Nadu prohibits mayonnaise for a year due to the risk of food poisoning. | Photo credit: Rajmohan S _12122@chennai
The Tamil Nadu government has banned the manufacture, packaging and sale of mayonnaise prepared from the raw egg through the State for a year due to its ‘high risk’ or food poisoning.
The prohibition, which entered into force on April 8, was notified by virtue of section 30 (2) (a) of the Food Safety Law, 2006 (Central Law 34 or 2006).
Mayonnaise is a semi -solid emulsion generally composed of egg yolk, vegetable oil, vinegar and other condiments that are served along with foods such as shawarma.
“It has realized that the number of commercial food operators uses the egg for the preparation of mayonnaise, inappropriate preparation and storage facilitates pollution by microorganisms that create public health Colona, e.sesschonelly and Shaschonelly re enschonully entermonelly Entermone Monocytogenes, says,” a notification of Gazette, issued by the main secretary / Commissioner, Secretary / Commissioner, Secretary / Food Commission.
In the exercise of the powers conferred by the clauses under the Food and Food Standards Law of 2006, the Food Security Commissioner, Tamil Nadu, prohibited the manufacture, storage, distribution or sale of mayonnaise prepared from raw eggs throughout Tamil Nadu for a period of one year with effect as of April 8, in the interest of public health, the established notification.
Posted on April 24, 2025