Tamil Nadu government bans manufacturing, distribution and sale of mayonnaise across state for one year – Tamil Nadu News

Tamil Nadu has banned the manufacture, storage, and sale of mayonnaise made with raw eggs for one year. The state says the move is to protect public health, as this type of mayonnaise is considered a “high-risk food” that could cause food poisoning.

In the official notification released by Tamil Nadu government, mayonnaise is described as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items such as shawarma.”

Tamil Nadu government, in its statement, said that improper preparation and storage by food business operators has led to health issues due to contamination by salmonella typhimurium, salmonella enteritidis, escherichia coli and listeria monocytogenes. These are bacteria found in contaminated food items which when consumed, can cause diarrhea, vomiting and fever.

The order came into effect on April 8, and was put into motion under Section 30(2)(a) of the Food Safety and Standards Act, 2006, which requires the Commissioner of Food Safety to prohibit the manufacture, storage, distribution, or sale of any food item for one year, in the interest of public health.

The act also states that all food business operators should fully ensure that the ingredients of the food meet the requirements. It also outlines what food business operators must follow when manufacturing, storing, selling, or distributing food. This includes not selling unsafe, misbranded, or substandard food, or food with foreign substances. Operators must also comply with licensing requirements and government health regulations, and avoid violating any laws or rules.

The statement also mentioned that it aims to achieve an appropriate level of protection of human life and health, combined with the protection of consumer interests, including fair and safe practices in all kinds of food trade.