Mayonnaise banned in Telangana

The decision to ban Mayonnaise using raw eggs comes in the wake of rising incidents of food poisoning being reported in the State

Hyderabad: The Commissioner of Food Safety on Wednesday imposed a ban on preparation of mayonnaise using raw eggs for a period of one year in Telangana with immediate effect from October 30.

In a notification, the Food Safety Commissioner said in the interest of public health, the production, storage and sale of mayonnaise prepared from raw eggs is prohibited.

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Observations during enforcement activities and complaints from public in Telangana indicated that mayonnaise made from eggs as suspected to be a cause for food poisoning in multiple incidents in the past few months.

Mayonnaise is a thick, creamy sauce made by emulsifying egg yolk with oil, often flavoured with vinegar or lemon juice. It is commonly used as a side dish or dressing in sandwiches, salads, appetizers, snacks, shawarma and various dishes.

Earlier, decision to ban mayonnaise was taken in a review meeting held by Health Minister, Damodar Raja Narasimha with Food Safety department. During a presentation on measures being taken to ensure food quality of food is maintained in eateries and restaurants, senior officials recommended a ban on mayonnaise.

The authorities informed the Health Minister that Kerala has already banned preparation of mayonnaise following a series of food poisoning cases, especially after consuming chicken dishes.