Telangana Cracks Down on Egg-Based Mayo: A Health Precaution

The Telangana government has imposed a one-year ban on the production, storage, and sale of mayonnaise made from raw eggs. This decision follows public complaints and enforcement observations linking raw egg mayo to food poisoning incidents. The ban aims to safeguard public health.

In a bid to safeguard public health, the Telangana government has imposed a one-year prohibition on the production, storage, and sale of mayonnaise made from raw eggs. This move comes in response to several food poisoning incidents reportedly linked to this popular condiment.

The decision was announced by the state Commissioner of Food Safety, who highlighted concerns raised during enforcement activities and public complaints about the potential health risks associated with consuming raw egg-based mayonnaise.

Mayonnaise, a creamy sauce created by emulsifying egg yolks with oil and typically seasoned with vinegar or lemon juice, is widely used in various culinary applications, including sandwiches, salads, and shawarma. The ban serves as a precautionary measure to prevent further health hazards.

(With inputs from agencies.)