3 Indian states ban raw egg mayonnaise

Mayonnaise made from raw eggs contains egg yolk, vinegar, vegetable oil, and seasonings. Tamil Nadu has become the third state to ban the production, storage, distribution, and sale of mayonnaise for a year, effective April 8, 2025.

Tamil Nadu’s Food Safety and Drug Administration has termed it a ‘high risk’ food due to its potential to cause food poisoning from Salmonella bacteria (Salmonella typhimurium, Salmonella enteritidis, Escherichia Coli, and Listeria monocytogenes).

Food poisoning symptoms would include diarrhoea, abdominal cramps, and fever. These bacteria thrive in warmer temperatures, so mayonnaise can pose higher safety risks when improperly cooked or stored.  Vegan and pasteurised egg mayonnaise undergo heat treatment that kills the harmful bacteria.

Kerala, Tamil Nadu, and Telangana have introduced street food hygiene standards and imposed limits on synthetic food colours in sweets and beverages. Tamil Nadu has imposed stricter temperature regulations for meat storage for preventing bacterial growth.

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