The tamil Nadu government has banned the production, packaging and sale of mayonnaise made from raw eggs for one year across the state. This decision has been taken keeping in mind the 'high risk' of food poisoning. The ban has come into effect from april 8 and has been notified under Section 30 (2) (a) of the Food Safety and Standards Act, 2006 (Central Act 34 of 2006).
Mayonnaise is a thick product, usually prepared from egg yolk, vegetable oil, vinegar and other spices and served with foods such as momos and shawarma. Yonaise is also used to enhance the taste of sandwiches (such as chicken, egg, or veg sandwiches) and burgers by spreading it on bread, burger buns, or rolls.
Mayonnaise causes harm to health
Food Safety Commissioner and Principal Secretary R. The gazette notification issued by Lalvena said, "It has come to notice that many food business operators use raw eggs to prepare mayonnaise and its improper preparation and storage increases the risk of contamination by microorganisms, which pose a threat to public health from bacteria such as Salmonella typhimurium, Salmonella enteritidis, E. coli and Listeria monocytogenes. "The notification said that using the powers conferred under the Food Safety and Standards Act, 2006, the Food Safety Commissioner of tamil Nadu has banned the manufacture, storage, distribution or sale of mayonnaise made from raw eggs in the state in the public health interest for a period of one year from april 8.
Mayonnaise has a neutral taste Let us tell you that the taste of mayonnaise is neutral, so new flavors can also be created by mixing it with various spices or sauces (such as mustard, ketchup, or chili sauce). It is equally popular in Indian, Western, and fusion cuisine.
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