Why Tamil Nadu Imposed the Ban
Tamil Nadu Bans Raw Egg Mayonnaise for One Year: The Tamil Nadu government has implemented a one-year ban on mayonnaise made using raw eggs, effective from April 8, 2025. This action was taken in the interest of public health under Section 30(2)(a) of the Food Safety and Standards Act, 2006. According to state officials, mayonnaise containing raw eggs is considered a high-risk food, often associated with improper storage and preparation practices that can lead to serious foodborne illnesses.
Health Risks Associated with Raw Egg Mayonnaise
Raw egg-based mayonnaise, often used in fast foods like shawarma, is a semi-solid emulsion comprising egg yolk, vegetable oil, vinegar, and seasonings. However, when not prepared hygienically, it becomes a carrier of dangerous pathogens. Authorities have found bacteria such as Salmonella typhimurium, Salmonella enteritidis, E. coli, and Listeria monocytogenes in samples. These microbes can cause food poisoning, leading to symptoms like diarrhea, vomiting, and fever, with vulnerable populations facing even more severe complications.
Legal Framework and Enforcement
The ban draws authority from Section 30(2)(a) of the FSS Act, 2006, which allows state governments to prohibit the sale of food items that pose a threat to public health. The Tamil Nadu Food Safety Department has been instructed to strictly enforce this order through routine inspections and penalties for violators. This regulation applies across the state, including all eateries, restaurants, and street food vendors. The aim is to eliminate the sale and storage of any raw egg mayonnaise during the ban period to protect public safety.
Public Response and Broader Implications
Health experts and consumer rights groups have welcomed the move, stating it as a proactive step to prevent foodborne outbreaks. However, several food vendors have expressed concern about the impact on sales of popular street foods. As mayonnaise is widely used in items like burgers and sandwiches, alternatives like eggless mayonnaise or pasteurised egg-based options are being encouraged. The ban also draws attention to the need for better food hygiene practices and stricter regulatory oversight in India’s fast-expanding food industry.
STATIC GK SNAPSHOT
Tamil Nadu Bans Raw Egg Mayonnaise for One Year:
| Category | Details |
| What is banned? | Mayonnaise made using raw eggs |
| State | Tamil Nadu |
| Effective From | April 8, 2025 |
| Duration | 1 year |
| Legal Basis | Section 30(2)(a), Food Safety and Standards Act, 2006 |
| Reason | Risk of contamination with Salmonella, E. coli, Listeria |
| Common Use | Shawarma, burgers, sandwiches |
| Safer Alternatives | Eggless mayonnaise, pasteurised egg-based mayo |
