Tamil Nadu has officially banned the sale and use of mayonnaise made with raw eggs, citing growing health concerns and food safety risks. The ban, which took effect on April 8, 2025, applies across the state—impacting restaurants, street food vendors, and other food businesses.
The move follows rising cases of foodborne illnesses in other Indian states, especially Telangana, where contaminated mayo has been linked to hospitalisations and even deaths.
Why Has Egg Mayo Come Under Scrutiny?
The state’s food safety department describes mayonnaise as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings.” The creamy texture of mayo comes from the emulsifying properties of raw egg yolks, which help oil and water blend together.
However, the real concern lies in the use of raw, unpasteurised eggs—which can host harmful bacteria like Salmonella and E. coli. “Mayonnaise made of raw eggs is a high-risk food as it carries a risk of food poisoning,” said the government in its notification.
The Science Behind the Danger
Eggs, while nutritious, are known carriers of pathogens. Normally, cooking destroys these microbes. But in mayonnaise, raw eggs remain uncooked, making the spread especially risky if it’s improperly stored—something common in India’s hot and humid climate.
Unlike commercially prepared mayo that uses pasteurised eggs and preservatives like calcium disodium EDTA, local or home-prepared versions often skip these safety measures. This leaves the product vulnerable to bacterial growth.
The CDC (US Centres for Disease Control) warns that Salmonella is “a leading cause of foodborne illness, hospitalisations, and deaths” worldwide. Infections can cause symptoms like vomiting, diarrhoea, and abdominal pain. E. coli, too, can lead to dangerous intestinal and urinary tract infections if ingested.
Government Cracks Down
The Tamil Nadu government has invoked Section 30 of the Food Safety and Standards Act, 2006, to impose the one-year ban. Food safety officers have issued strict directives to all eateries and food vendors to immediately stop using raw egg-based mayo.
Officials warned that failure to comply will lead to legal action. Consumers are also advised to check labels or inquire about the ingredients before eating dishes that typically include mayonnaise, such as shawarma, burgers, or momos.
Other States Have Taken Similar Steps
Tamil Nadu is not alone in raising the alarm over egg mayonnaise.
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Telangana banned it in November 2024, after a tragic case in Hyderabad where one woman died and 15 others were hospitalised after eating contaminated momos.
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Kerala was the first state to act in 2023, following the death of a nurse from Kottayam and multiple incidents of schoolchildren falling ill after consuming mayo-laced shawarma.
These cases highlight a pattern of serious health issues tied to unregulated use of raw egg mayonnaise, prompting states to take preventive action.
