Telangana Bans Raw Egg Mayo Over Food Poisoning Concerns

The Telangana government has imposed a one-year ban on the production, storage, and sale of mayonnaise made from raw eggs due to suspicions of it causing food poisoning. This decision follows several complaints and observations during enforcement activities by the state's Food Safety Commissioner.

The Telangana government on Wednesday announced a one-year ban on the production, storage, and sale of mayonnaise made from raw eggs. The prohibition follows concerns and multiple public complaints about the sauce being a cause of food poisoning incidents in the state.

The order, issued by the state Commissioner of Food Safety, comes amid observations made during enforcement activities. These investigations identified mayonnaise containing raw eggs as a common factor linked to several cases of foodborne illnesses reported in recent months.

Traditionally, mayonnaise is a creamy emulsion of egg yolks and oil, often seasoned with vinegar or lemon juice, and is popular as a dressing and side dish. Raw egg-based versions, however, are now deemed risky, prompting this precautionary measure.

(With inputs from agencies.)