Tamil Nadu bans raw-egg mayonnaise over Salmonella and E. Coli fears

The notification notes, “It has come to notice that a number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilities, contamination by microorganisms, which creates a public health risk, particularly by Salmonella typhimurium (a primary enteric (intestinal) pathogen that infects both humans and animals), Salmonella enteritidis (major cause of food-borne illness, particularly associated with poultry and eggs), Escherichia coli (gram-negative bacteria that normally reside in the intestines of humans and animals, where most strains are harmless), and Listeria monocytogenes (a gram-positive, facultative anaerobic bacterium responsible for listeriosis, a serious food-borne infection).”

The ban, officials say, is intended to prevent outbreaks of food-borne illness stemming from “improper storage facilities” and “contamination by microorganisms.”

The new order applies to “any activities related to any stage of manufacture, processing, packaging, storage, transportation, distribution, food services, catering services and sale of mayonnaise prepared from raw egg”, and is issued under section 30(2)(a) of the Food Safety and Standards Act, 2006 (which empowers the commissioner to prohibit the manufacture, storage, distribution, or sale of any food article in the interest of public health).

Mayonnaise’s popularity as an accompaniment to shawarma and other fast foods has boomed in recent years, especially in urban Tamil Nadu, where small eateries and street vendors often rely on raw-egg-based preparations for their creamy texture. However, experts have repeatedly flagged the risks. “Mayonnaise made of raw eggs is a high-risk food as it carries a risk of food poisoning…,” the notification states.

The move follows a pattern seen in other states and categories. In 2024, Punjab’s Food and Drug Administration imposed a similar year-long ban on the sale of caffeinated energy drinks to children and near schools, citing “serious health risks linked to caffeine and other stimulants”.

The Tamil Nadu government’s notification makes it clear that “no food business operator should manufacture, store, sell or distribute any food which for the time being is prohibited by the Food Authority or the Central Government or State government in the interest of public health”. It adds: “In any specific circumstances, on the basis of assessment of available information and if the possibility of harmful effects on health is identified but scientific uncertainty persists, provisional risk management measures to ensure that health is protected can be adopted as per the Act, pending further scientific information for a more comprehensive risk assessment.”

The ban places raw-egg mayonnaise in the same category as gutka and pan masala, both previously banned in the state as hazardous food products.