Tamil Nadu Bans Raw Egg Mayonnaise Citing Health Risks

Chennai, April 2025: In a bold step to ensure public health, the Tamil Nadu government has banned mayonnaise made with raw eggs across the state for one year. The move, effective from April 8, comes in response to rising concerns over food poisoning risks tied to raw egg usage.

According to Food Safety Commissioner R. Lalvena, many food businesses are preparing mayonnaise with raw eggs under unsafe conditions—posing a high risk of contamination by bacteria like Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

The ban is grounded in Section 30 of the Food Safety and Standards Act, 2006, which allows the state to restrict high-risk foods for up to a year. Similar measures were taken in Kerala and Telangana following food poisoning incidents linked to mayonnaise-based dishes like shawarma and momos.

The Tamil Nadu Food Safety Department urges food operators to use safer alternatives or pasteurized eggs and warns consumers to avoid mayonnaise of unknown origin to prevent foodborne illness.

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