Tamil Nadu has decided to stop the making, storing, selling, and distributing of mayonnaise made with raw eggs for one year, starting April 8. This decision is part of the Food Safety and Standards Act, 2006, because there are serious health concerns about how raw egg mayonnaise can be made safely.
The government says that mayonnaise made with raw eggs can cause food poisoning if it is not prepared and stored correctly. Many people enjoy this condiment with foods like shawarma, but unsafe practices can allow harmful germs, like Salmonella and E.coli, to contaminate it.
The Food Safety Commissioner of Tamil Nadu has officially banned raw egg mayonnaise to protect public health. The government wants to keep everyone safe from illness, so this ban is in place for one full year.
Tamil Nadu Bans Raw Egg Mayonnaise for One Year to Protect Public Health
Leave a Reply