Is mayonnaise safe? Indian state bans raw egg mayo - here’s what you need to know

Dubai: The Commissioner of Food Safety and Drug Administration in the South Indian state of Tamil Nadu has imposed a statewide ban on the manufacturing, processing, storage, and sale of mayonnaise made with raw eggs. The ban, aimed at curbing foodborne illnesses caused by bacterial contamination, will come into effect on May 8 and remain in place for one year.

According to a gazette notification, mayonnaise made from raw eggs is classified as a high-risk food due to its potential to cause food poisoning. The document cites specific bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes as threats commonly linked to raw egg-based mayo.

The notification highlighted that in cases where scientific uncertainty exists, the government is empowered to implement provisional risk management measures to protect public health.

Mayonnaise is a semi-solid emulsion typically made of egg yolk, oil, vinegar, and seasonings. While it's widely used in sandwiches, salads, and fast food like shawarmas, its raw-egg version is particularly popular among small eateries and street vendors in urban Tamil Nadu.

This popularity, however, comes with risks. Improper storage and handling of raw egg mayo have led to several food poisoning incidents, prompting the government to act.

Raw egg mayonnaise, especially when stored at room temperature, can become a breeding ground for harmful bacteria. Its short shelf life—often around three days—is rarely observed in street food setups. Vendors frequently prepare large batches and leave them unrefrigerated, increasing the risk of contamination and illness.

Symptoms of foodborne infections from contaminated mayonnaise include:

Tamil Nadu joins Telangana and Kerala in banning raw egg mayonnaise. Telangana had implemented a similar ban in November 2024, following reports of food poisoning. Kerala too had previously flagged concerns over the use of improperly stored mayo in food outlets.

It’s important to note that the ban does not apply to commercially manufactured mayonnaise, which uses pasteurised eggs and follows stringent quality control measures.

Commercial mayo is typically treated at over 60°C to kill bacteria, and is sold with proper labelling, including expiry dates and lot numbers.

Homemade or street-sold mayonnaise often lacks these safeguards, making it a major food safety concern. 

Authorities have warned all food business operators, restaurants, caterers, and vendors to strictly follow the ban. Non-compliance will attract legal action.

Raw egg mayonnaise may offer a creamy texture, but its health risks outweigh its culinary appeal when not handled safely. Tamil Nadu’s year-long ban is a preventive measure aimed at safeguarding public health amid growing concerns about unregulated food practices in the state.