Telangana Bans This Variety Of Mayonnaise

Hyderabad, Telangana: The Government of Telangana has issued an official order prohibiting the production, storage, and sale of mayonnaise prepared from raw eggs across the state. The ban, effective immediately from 30 October 2024, will remain in place for one year.

This decision, taken under the Food Safety and Standards Act, 2006, follows multiple incidents of food poisoning reported over the past few months. Public complaints and enforcement activities highlighted concerns that raw egg-based mayonnaise could pose a health risk. The creamy condiment, typically used in sandwiches, salads, shawarma, and various snacks, is made by emulsifying egg yolks with oil and flavoured with vinegar or lemon juice.

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According to Section 18(1)(f) of the Food Safety Act, authorities must act when there are reasonable grounds to suspect a food product presents a risk to public health. The Commissioner of Food Safety, Telangana, has therefore implemented the ban as a preventive measure to safeguard consumers.

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The notification, listed as No. 603/FSS-1/2024, will be published in the Telangana State Gazette. Officials emphasised that the ban aims to eliminate risks related to foodborne illnesses associated with raw egg mayonnaise.

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Residents and businesses across Telangana must comply with the new regulations to avoid penalties and contribute to public health safety.

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