The Telangana government, in response to recent health scares, has immediately banned the production and sale of mayonnaise made from raw eggs.

The urgent decision follows troubling reports from Hyderabad, where a wave of foodborne illnesses – including one death and several hospitalizations – were linked to contaminated mayonnaise used in popular street foods.

The state commissioner for food safety on Wednesday issued an order to this effect, banning the production, storage and sale of egg-based mayonnaise for one year.

Why is mayonnaise associated with foodborne illness? What are the specifics of this ban? Here’s what we know so far.

Increase in cases of food poisoning

Hyderabad recently reported a worrying spate of food poisoning cases linked to local restaurants, raising alarms among authorities.

One particularly tragic case involves Reshma Begum, 31, and her two daughters, aged 12 and 14, who fell seriously ill after eating momos from a street vendor in Banjara Hills, Hyderabad.

According to Living mintthe family quickly developed symptoms such as vomiting, diarrhea and abdominal pain. Hoping to recover at home, they sought medical attention on October 27 when their symptoms worsened. Tragically, Reshma died on her way to the hospital, while her daughters remain under treatment.

Investigations by authorities revealed that at least 20 other residents in neighboring areas were also hospitalized with similar symptoms after consuming food from the same vendor.

In response, health authorities began conducting raids across the city, particularly targeting shawarma and mandi outlets, following similar cases of food poisoning reported at a shawarma outlet a few days earlier .

What is the link between mayonnaise and food poisoning?

Mayonnaise, commonly called “mayo”, is a thick, creamy salad dressing created by emulsifying egg yolk with oil and often flavored with vinegar or lemon juice.

It is widely used in a variety of dishes including sandwiches, salads, momos, shawarma and chicken. It has a short shelf life and is very susceptible to bacterial growth if stored improperly, according to food experts.

According to Dr Sivaleela, director of the Telangana food safety department, egg-based mayonnaise poses a special risk. In an interview with South firstshe explained, “Homemade mayonnaise, which is sometimes made with raw eggs, can be contaminated with Salmonella, leading to nausea, vomiting and diarrhea if not prepared or stored properly.”

Salmonella, a bacteria known to cause foodborne illness, can be present on egg shells from contamination during egg production.

Unlike commercial mayonnaise, which uses preservatives such as calcium disodium EDTA and pasteurized eggs (heated to kill bacteria without cooking), homemade mayonnaise often uses raw, unpasteurized eggs.

This lack of pasteurization and absence of preservatives makes it more vulnerable to bacterial growth, especially if left at room temperature.

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Telangana bans mayonnaise

The Telangana government on Wednesday officially banned mayonnaise made from raw eggs across the state.

“Based on observations during monitoring activities and complaints received from the public, mayonnaise made from raw eggs is suspected of being a cause of food poisoning in several incidents in recent months,” the order states. prohibition.

Citing the Food Safety Act which empowers authorities to take action “in cases where there are reasonable grounds to suspect that a food may pose a risk to human health”, the Food Safety Commissioner ordered the ban on “production, storage and sale”. of mayonnaise prepared from raw eggs for a period of one year with immediate effect from October 30, 2024.”

Ban on mayonnaise made from raw eggs

The ban applies to mayonnaise prepared by FBOs for commercial purposes, from raw eggs without any pasteurization.

The ban does not apply to mayonnaise produced from pasteurized eggs, with the necessary safety measures to… pic.twitter.com/dYL8igLDvu

– Food Safety Commissioner, Telangana (@cfs_telangana) October 30, 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. Authorities also encouraged food establishments and consumers to comply with these new regulations and consider alternative mayonnaise options that exclude raw eggs.

In 2023, Kerala became the first Indian state to ban raw egg-based mayonnaise after laboratory tests revealed the presence of harmful microorganisms in market samples.

With the contribution of agencies