In 2023, Kerala became the first Indian state to ban the production and storage of raw egg mayonnaise after tests found harmful microorganisms in samples. If adopted, this would make egg-based mayonnaise the first banned food product in Telangana
Published Oct 30, 2024 | 9:07 PM ⚊ Updated Oct 30, 2024 | 9:07 PM
Telangana bans mayonnaise made with raw eggs
After recent cases of food poisoning and diarrhea in Hyderabad and surrounding areas, the Telangana Food Safety Department has banned mayonnaise made with raw eggs in Telangana for one year.
“In exercise of the powers conferred under clause (a) of Sub-section (2) of Section 30 of the Food Safety and Standards Act, 2006, and in the interest of public health, the Commissioner of Food Safety, Telangana State, hereby prohibits the production, storage, and sale of mayonnaise prepared from raw eggs for a period of one year with immediate effect from 30.10.2024,” stated the Commissioner of Food Safety in its order.
Prohibition on Mayonnaise made from raw eggs
The prohibition applies to Mayonnaise being prepared by FBOs for commercial use, using raw eggs without any pasteurisation.
The ban does not apply to mayonnaise which is produced from pasteurised eggs, with due safety measures to… pic.twitter.com/dYL8igLDvu
— Commissioner of Food Safety, Telangana (@cfs_telangana) October 30, 2024
The order noted that, based on observations from enforcement activities and public complaints within Telangana, mayonnaise made from raw eggs is suspected to have caused multiple incidents of food poisoning over the past few months. Mayonnaise, or ‘mayo,’ is a thick, creamy sauce made by emulsifying egg yolks with oil, often flavored with vinegar or lemon juice. It is commonly used as a dressing or side dish in sandwiches, salads, appetizers, snacks, shawarma, and various other dishes.
Section 18(1)(f) of the Food Safety and Standards Act, 2006, stipulates that “in cases where there are reasonable grounds to suspect that a food may present a risk to human health, then, depending on the nature, seriousness, and extent of that risk, the Food Authority and the Commissioner of Food Safety shall take appropriate steps to inform the general public of the nature of the health risk, identifying to the fullest extent possible the food or type of food, the risk it may present, and the measures taken or about to be taken to prevent, reduce, or eliminate that risk.”
Dr. Sivaleela, Director of the Food Safety Department, Telangana, previously told South First that mayonnaise is a significant cause of food poisoning, particularly in shawarma. “The main reason for food poisoning is mayonnaise. They are preparing it with eggs, and it’s getting contaminated.”
She added, “Homemade mayonnaise, which is sometimes made with raw eggs, can be contaminated with Salmonella, leading to nausea, vomiting, and diarrhea if not prepared or stored correctly.”
Mayonnaise made from raw eggs poses health risks primarily due to the potential presence of Salmonella, a bacterium known to cause food poisoning. Raw eggs can harbor Salmonella, often found on eggshells due to contamination from fecal matter during production. Certain groups, including the elderly, pregnant women, and individuals with weakened immune systems, are especially vulnerable to severe illness from Salmonella infections.
This bacterium can lead to severe gastrointestinal illness, with symptoms such as diarrhea, vomiting, and abdominal cramps.
Homemade mayonnaise lacks the preservatives typically found in commercial products, making it more susceptible to bacterial growth if not stored correctly. When left at room temperature, mayonnaise can become a breeding ground for bacteria, significantly increasing the risk of food borne illness.
Unlike commercially produced mayonnaise, which usually contains pasteurised eggs to eliminate harmful bacteria, homemade versions often use raw eggs that have not undergone pasteurisation. Pasteurisation involves heating eggs to a temperature that kills bacteria without cooking the egg itself.
In 2023, Kerala became the first Indian state to ban the production and storage of mayonnaise made from raw eggs after laboratory tests revealed harmful microorganisms in market samples. If implemented, this ban would make egg-based mayonnaise the first food product prohibited in the state.
(Edited by Ananya Rao)
