Mayonnaise prepared with raw eggs banned in Telangana for one year

Hyderabad: The Commissioner of Food Safety in Telangana announced on October 30, 2024, an immediate prohibition on the production, storage, and sale of mayonnaise prepared from raw eggs. This ban will remain in effect for one year starting from today, following concerns raised about food safety in the Telangana State.

The prohibition, issued under Section 30(2)(a) of the Food Safety and Standards Act, 2006, comes after multiple incidents of food poisoning linked to mayonnaise made from raw eggs were reported in recent months. Enforcement activities and complaints from the public have raised alarms about the safety of this popular condiment.

Mayonnaise, commonly used as a dressing or side dish in sandwiches, salads, appetizers, snacks, and shawarma, is typically made by emulsifying egg yolks with oil, often flavoured with vinegar or lemon juice. However, the consumption of mayonnaise containing raw eggs poses significant health risks.

Under Section 18(1)(f) of the Food Safety and Standards Act, authorities are obligated to take action when there are reasonable grounds to suspect that a food product may pose a risk to human health. This includes informing the public about the nature of the risk, identifying the affected food items, and outlining measures to prevent, reduce, or eliminate that risk.

The Telangana government urges consumers to remain vigilant and avoid mayonnaise made from raw eggs during this period.