Tamil Nadu bans egg-based mayo due to serious health concerns

The Indian state of Tamil Nadu has banned the sale and use of mayonnaise made with raw eggs due to serious health concerns. The one-year ban applies to restaurants and all food businesses across the state. The decision comes after reports from Telangana linked several foodborne diseases to contaminated egg-based mayonnaise used in street food businesses. According to Tamil Nadu officials, a ban is necessary to prevent disease outbreaks and improve food safety. The government notification labelled explicitly mayonnaise made of raw eggs as a “high-risk food”, asking eateries and suppliers to stop using the product immediately.
Unlike commercial mayonnaise, which uses preservatives and pasteurised eggs (heated to kill bacteria without cooking), egg-based mayo, which is often home-cooked, often uses raw, unpasteurised eggs. This makes the product more vulnerable to bacterial growth. Moreover, improper preparation and storage in hot and humid weather like the Indian one creates the conditions for the development of foodborne illnesses such as salmonella and E. Coli. With growing concern over this risk, Tamil Nadu authorities warned that ban violations will be legally punished. Consumers are also advised to check labels or inquire about the ingredients when buying mayonnaise-based items, especially from local businesses. Tamil Nadu is the last Indian state to adopt such a hard stance on egg-based mayonnaise. In 2023, Kerala banned the product after a nurse died from food poisoning after consuming a chicken dish served with mayo, while Telangana imposed last year a similar measure after several persons were hospitalised after eating momos with mayonnaise.