Health

IIE DIGITAL DESK : April 22: The Tamil Nadu government has extended its ban on the manufacture and sale of mayonnaise made from raw eggs for another year, citing serious public health concerns. The prohibition, which was first imposed on April 8 last year, has now been renewed with effect from April 8 this year. The order covers the production, processing, packaging, storage, transportation, distribution, and sale of raw egg-based mayonnaise across the state.

Officials said the decision was taken to prevent foodborne illnesses associated with bacterial contamination, particularly Salmonella infections. Health authorities have long warned that mayonnaise prepared with uncooked eggs poses a higher risk of harboring dangerous pathogens if not handled and stored properly. The renewed ban aims to safeguard consumers and curb the rising incidence of food-related infections.

The restriction has been enforced under Section 30(2)(a) of the Food Safety and Standards Act, 2006, empowering the state to take preventive measures in the interest of public health. According to the Food Safety Department, raw egg mayonnaise is considered a high-risk food product because it can easily become contaminated during preparation or storage, especially in hot and humid climatic conditions like those prevalent in Tamil Nadu.

Medical experts have repeatedly expressed concern over the use of raw eggs in commercial food preparations. They point out that unless eggs are adequately pasteurized or cooked, harmful bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes may survive and multiply. Inadequate hygiene standards among certain food businesses further heighten the risk of bacterial growth.

Salmonella infection typically causes symptoms such as diarrhea, fever, abdominal cramps, and vomiting. In severe cases, dehydration can occur, posing a serious threat to children, the elderly, and individuals with weakened immune systems. E. coli infection may result in severe abdominal pain, bloody diarrhea, and in rare but critical cases, hemolytic uremic syndrome, a life-threatening kidney complication. Listeria infection can be particularly dangerous for pregnant women, potentially leading to miscarriage, premature delivery, or severe infections in newborns. Those with compromised immunity are also at greater risk of severe complications.

Mayonnaise is generally prepared as a semi-solid emulsion made from egg yolk, oil, vinegar or lemon juice, and seasonings. The lecithin in egg yolk helps blend oil and water, forming its characteristic creamy texture. However, traditional recipes often contain up to 70 to 80 percent oil, making the condiment high in calories and fat. Excessive consumption can contribute to weight gain, elevated cholesterol levels, and increased risk of cardiovascular disease. Commercial varieties may also contain significant amounts of sodium and preservatives, potentially raising blood pressure when consumed in large quantities.

Health experts have also highlighted additional concerns related to raw egg consumption. Raw eggs contain a protein called avidin, which can interfere with the absorption of biotin, also known as vitamin B7. Prolonged deficiency of biotin may lead to nutritional imbalances. Moreover, raw eggs are generally harder to digest compared to cooked eggs and may cause bloating, gas, or digestive discomfort in some individuals. For people with egg allergies, consuming raw eggs can trigger stronger allergic reactions.

Authorities have intensified surveillance and inspections to ensure compliance with food safety norms. The move forms part of a broader campaign to curb adulterated and unsafe food products in the state. Officials have urged food businesses to adopt safer alternatives, such as pasteurized egg-based or eggless mayonnaise, which significantly reduce the risk of bacterial contamination.

Tamil Nadu is not alone in taking such steps. Similar bans on raw egg-based mayonnaise have previously been imposed in Telangana and Kerala in response to food safety concerns.

The government has reiterated that the extension of the ban is purely a preventive measure aimed at protecting public health. Consumers have been advised to remain cautious about the source and preparation of mayonnaise products and to prioritize food safety to avoid potentially serious health consequences.