The Tamil Nadu government has imposed a one-year ban on the manufacture, storage and sale of mayonnaise made with raw eggs due to health concerns, effective April 8.
In an official gazette, a notification was issued by R Lalvena, Commissioner of Food Safety and Drug Administration stating that mayonnaise, processed using raw eggs, has a high health risk which can lead to food poison.
The Tamil Nadu government has imposed a one-year ban on the manufacture, storage and sale of mayonnaise made with raw eggs due to health concerns, effective April 8.
In an official gazette, a notification was issued by R Lalvena, Commissioner of Food Safety and Drug Administration stating that under section 30 (2) (a) of Food Safety and Standards Act, 2006, any activities related to any stage of manufacture, processing, packaging, storage, distribution or sale of raw egg mayonnaise is prohibited in the state of Tamil Nadu for a year.
The ban is effective from April 8. The notification says that mayonnaise, processed using raw eggs, has a high health risk which can lead to food poison.
Mayonnaise, a thick and creamy sauce often used in preparation of sandwiches, salads or often served with french fries etc. It seems to have been introduced around the year 1806 in Spain or France.
It mainly contains oil, egg yolks , an acidic ingredient like lemon juice or vinegar for acidity. Commercial eggless versions of mayonnaise are also available in the market for people who are vegan or who have egg allergies or some other health issues.
Though many mayonnaise manufacturing companies use pasteurised eggs in mayonnaise preparation, the local shops, bakeries, food stalls and homemade mayonnaise preparations often contain raw eggs.
It can cause health issues like vomiting, food poisoning, stomach pain and other severe issues. The issues can increase if the raw egg mayonnaise is not processed in a hygienic way or if it라이브 바카라 not preserved in a cool temperature or in the refrigerator.
The Tamil Nadu government gazette mentions that many local stalls use raw egg in mayonnaise preparation and don’t storage it properly in Tamil Nadu which can cause food poisoning especially due to the bacterias like Salmonella bacteria, Salmonella typhimurium, Salmonella enteritidis, Escherichia coli and Listeria monocytogenes .
The Tamil Nadu government had imposed a ban on gutka and pan masala in previous times to reduce the risk of food related health risks.