The Tamil Nadu government has imposed a one-year ban on the manufacture, storage, distribution, and sale of mayonnaise made with raw eggs, effective from April 8, 2025. This decision follows growing concerns over food safety, as raw-egg mayonnaise is classified as a high-risk food due to its potential to harbor dangerous bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

Mayonnaise typically consists of egg yolk, vegetable oil, vinegar, and seasonings, with the egg yolk acting as an emulsifier. When raw eggs are used, the risk of bacterial contamination increases, especially in warm and humid conditions or when the condiment is not refrigerated properly. Bacteria like Salmonella can multiply rapidly over time, leading to food poisoning with symptoms such as diarrhea, fever, vomiting, and abdominal cramps. In severe cases, these infections can result in dehydration, kidney failure, or even life-threatening complications, particularly for vulnerable groups like children, the elderly, pregnant women, and those with weakened immune systems.

The ban aims to protect public health, especially as mayonnaise is widely used in fast foods like shawarma and sandwiches. Experts recommend opting for eggless or pasteurized-egg alternatives and emphasize the importance of proper storage and hygiene to minimize foodborne illness risks