The decision to ban mayonnaise in raw eggs follows rising incidents of food poisoning reported in the city.

Hyderabad: The Food Safety Commissioner on Wednesday imposed a ban on the preparation of mayonnaise from raw eggs for a period of one year in Telangana, with immediate effect from October 30.

In a notification, the Food Safety Commissioner said that in the interest of public health, production, storage and sale of mayonnaise prepared from raw eggs is prohibited.

Observations during monitoring activities and complaints from the public in Telangana indicated that egg-based mayonnaise was suspected to be a cause of food poisoning in several incidents over the past few months.

Mayonnaise is a thick, creamy sauce made by emulsifying egg yolk 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.

Earlier, the decision to ban mayonnaise was taken during a review meeting held by Health Minister Damodar Raja Narasimha with the food safety department. During a presentation on measures taken to ensure food quality is maintained in restaurants and eateries, top officials recommended a ban on mayonnaise.

The authorities informed the health minister that Kerala had already banned the preparation of mayonnaise following a series of cases of food poisoning, particularly after consuming chicken dishes.