Overview

• The Tamil Nadu government has banned the manufacture, storage, and sale of mayonnaise made from raw eggs for one year, starting April 8, 2025.
• The ban, issued under Section 30 (2)(a) of the Food Safety and Standards Act, 2006, is classified as a precautionary public health measure.
• Raw egg mayonnaise has been identified as a high-risk food due to its potential to harbor pathogens like Salmonella, E. coli, and Listeria monocytogenes.
• The prohibition covers all stages of production, including processing, packaging, transportation, and food service operations across the state.
• Authorities emphasize that improper preparation and storage of raw egg mayonnaise significantly increase the risk of microbial contamination and foodborne illnesses.