Telangana bans egg-based Mayonnaise

The Commissioner of Food Safety on Wednesday issued a notification prohibiting the production, storage, and sale of mayonnaise prepared from raw eggs in the state for a period of one year, effective immediately from October 30. The commissioner stated that, based on observations during enforcement activities and complaints received from the public, mayonnaise made from raw eggs is suspected to be a cause of food poisoning in multiple incidents over the past few months. Mayonnaise (or 'Mayo') is a thick, creamy sauce made by emulsifying egg yolks with oil, often flavored with vinegar or lemon juice. It is commonly used as a side dish or dressing in sandwiches, salads, appetizers, snacks, shawarma, and various dishes. The Commissioner of Food Safety issued the notification in exercise of the power conferred under clause (a) of sub-section (2) of Section 30 of the Food Safety and Standards Act, 2006, and in the interest of public health, prohibited the production, storage, and sale of mayonnaise prepared from raw eggs. The action by the Commissioner of Food Safety came after a recommendation by the Greater Hyderabad Municipal Corporation (GHMC). As a result, mayonnaise will now be taken off the shelves of eateries and supermarkets across the state. The municipal body had been receiving a series of complaints related to mayonnaise used in various dishes at hotels across the twin cities of Hyderabad and Secunderabad. Inspections by officials also revealed that some leading hotels, pubs, bars, and restaurants were using substandard mayonnaise. At least 10 cases of food poisoning due to the use of egg-based mayonnaise have been reported in recent months. Notably, a 33-year-old woman died, and 20 others fell ill due to food poisoning after consuming momos served by a street vendor in Hyderabad last week, with mayonnaise served with the momos also suspected to be contaminated.