For a year, tamil Nadu has prohibited the production, distribution, and storage of mayonnaise made from raw eggs. Since this particular kind of mayonnaise is regarded as a "high-risk food" that can result in food poisoning, the state claims that the action is being taken to safeguard public health.
 
Mayonnaise is defined as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items such as shawarma” in the official notification issued by the tamil Nadu government. In their statement, the tamil Nadu government said that food company owners' poor preparation and storage practices have resulted in health problems because of contamination by Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.  When eaten, these bacteria—which are present in tainted food—can result in fever, vomiting, and diarrhea.

In accordance with Section 30(2)(a) of the Food Safety and Standards Act, 2006, which mandates that the Commissioner of Food Safety forbid the production, storage, distribution, or sale of any food item for a year in the interest of public health, the order went into effect on april 8. 

According to the statute, all operators of food businesses must make sure that the meal's ingredients fulfill all regulations.  It also describes the guidelines that operators of food businesses must adhere to when producing, storing, selling, or distributing food.  This includes not selling food that contains foreign substances or that is hazardous, mislabeled, or of poor quality.  Along with avoiding breaking any laws or regulations, operators must also abide by government health regulations and licensing requirements.
 
The statement further stated that it seeks to promote consumer interests, including fair and safe practices in all forms of food trade, while simultaneously achieving an adequate level of protection for human life and health.
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G GOWTHAM

25/04/2025 11:36 AM