The Telangana government on Wednesday banned mayonnaise made from raw eggs citing food safety concerns, following multiple mayonnaise-related poisoning incidents reported in the state in recent times.

The ban came into effect on Wednesday and will continue for a year, with authorities encouraging alternative preparations to mayonnaise to improve food hygiene and protect public health.

According to food safety officials, several recent cases of contamination in the state have been traced to the use of egg-based mayonnaise, widely used in dishes like sandwiches, shawarma and Al Faham chicken, among others. It is used by emulsifying egg yolks with oil, often flavored with vinegar or lemon juice.

“Based on observations made during monitoring activities and complaints received from the public in the State of Telangana, mayonnaise made from raw eggs is suspected to be a cause of food poisoning in several incidents over the past month,” Telanaga Food Safety Commissioner said. the order.

Citing the Food Safety Act which empowers authorities to act “in cases where there are reasonable grounds to suspect that a food may pose a risk to human health,” the commissioner ordered. ban on “the production, storage and sale of mayonnaise prepared from raw eggs for a period of one year with immediate effect from 30.10.2024”.

The government notification also stated that the public would be alerted to potential health risks associated with food products whenever there is reasonable cause for concern.