Telangana govt bans egg-based mayonnaise over food safety concerns

The ban came into effect on Wednesday itself and will continue for one year.

Authorities have encouraged alternative mayonnaise preparations to improve food hygiene and safeguard public health.

"As per the observations during enforcement activities and complaints received from the public, Mayonnaise made from raw eggs is suspected to be a cause of food poisoning in multiple incidents in the past few months," Telangana Food Commissioner said in an order.

Mayonnaise is a thick, creamy sauce which is made from an emulsification of oil, egg yolk, and an acid, either vinegar or lemon juice.

According to food safety officials, there have been several cases of contamination in the state in recent times that have been traced to the use of egg-based mayonnaise, widely used in foods like sandwiches, shawarma and Al Faham chicken among others.

The Commissioner ordered prohibition of the "production, storage and sale of mayonnaise prepared from raw eggs for a period of one year with immediate effect from 30.10.2024".

The government notification also stated that the public would be alerted to potential health risks associated with food products whenever there is reasonable cause for concern.