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Hyderabad, November 1, 2024 — The Telangana government has imposed a statewide ban on mayonnaise prepared from raw eggs following multiple food poisoning incidents linked to the popular condiment. The ban, effective from October 30, aims to curb health risks associated with the consumption of egg-based mayo and will be enforced for an initial period of one year.
The decision, announced by the Commissioner of Food Safety, came after extensive enforcement checks and numerous complaints from the public. Recent observations indicate that mayonnaise made from raw eggs has been a suspected cause in a series of foodborne illnesses, particularly in the twin cities of Hyderabad and Secunderabad.
Mayonnaise, commonly known as “mayo,” is a creamy, egg yolk-based emulsion flavored with vinegar or lemon juice. Widely used as a side dish or dressing, it has become a staple in sandwiches, salads, snacks, and popular street foods like shawarma. However, the use of raw eggs has heightened concerns over food safety, as improperly handled eggs can harbor harmful bacteria, including Salmonella, which can cause severe gastrointestinal distress.
The Commissioner of Food Safety’s notification cites authority from Section 30 of the Food Safety and Standards Act, 2006, underscoring the need to address public health risks. The move, supported by the Greater Hyderabad Municipal Corporation (GHMC), mandates that all production, storage, and sale of egg-based mayo in Telangana be immediately suspended. The order affects not only restaurants and hotels but also grocery stores and other retail outlets.
The GHMC had reportedly been dealing with numerous complaints about mayo used in various eateries, and recent inspections found some establishments—particularly pubs, bars, and popular restaurants—using substandard mayonnaise. Over the past few months, food safety officials have recorded at least ten cases of food poisoning associated with egg-based mayo.
One particularly tragic case last week involved a 33-year-old woman who lost her life after consuming momos served with mayonnaise suspected of being contaminated. Additionally, around 20 others suffered illness in the same incident, highlighting the need for rigorous safety measures around food preparation and storage practices.
The Commissioner’s notification is expected to remove egg-based mayonnaise from menus across the state, signaling a call for alternatives that avoid the risks associated with raw eggs.
