Why in News?

The Tamil Nadu government has imposed a one-year ban, effective from April 8, on the manufacture, storage, distribution, and sale of mayonnaise made with raw eggs, citing public health concerns.

What’s in Today’s Article?

• Mayonnaise
• Raw Eggs Can Be Dangerous
• Impact on the Food Industry

Mayonnaise

• It is a semi-solid emulsion made from egg yolk, vegetable oil, vinegar, and seasonings.
• It is traditionally prepared using three basic ingredients: oil, egg yolk, and an acid like lemon juice or vinegar.
• How It’s Made?
  • Egg yolks and seasonings are mixed with oil to form a thick, pale yellow sauce.
  • An acid is then added. The protein in the egg acts as an emulsifier, helping blend the oil and water content into a stable mixture.
• Origin and Global Use
  • Though its origins are traced to France or Spain, mayonnaise is now widely used in fast food globally.
  • It serves as a popular spread in sandwiches and burgers and accompanies various foods like shawarmas and momos.

Raw Eggs Can Be Dangerous

• Raw eggs can carry harmful pathogens that are normally destroyed during cooking.
• In mayonnaise, which is often made using raw eggs, these pathogens remain active, posing health risks.
• Risk in Indian Conditions
  • The Tamil Nadu government noted that raw egg-based mayonnaise is a high-risk food, especially in India’s hot and humid climate.
  • Improper preparation and storage increase the likelihood of contamination by bacteria like Salmonella and E. coli.
• About Salmonella and E. Coli
  • Salmonella bacteria thrive in warm, moist conditions and are a major cause of foodborne illness globally.
  • Symptoms include diarrhoea, vomiting, and stomach cramps.
  • E.coli bacteria, while mostly harmless, have certain strains that can cause serious infections in the gut, urinary tract, and other areas.
• Vulnerable Groups
  • Children, the elderly, and immunocompromised individuals are especially at risk of severe illness from these bacteria.
• Expert Opinion
  • Experts support the ban, stating that although mayonnaise is energy-dense, using raw eggs can expose consumers to Salmonella, making the government’s decision a wise public health measure.

Impact on the Food Industry

• Mayonnaise has become a common ingredient in urban Indian fast food.
• The ban in Tamil Nadu will likely push food businesses to use eggless or pasteurised-egg alternatives, at least until a detailed risk assessment is completed.
• Fortunately, the Indian market is already dominated by eggless mayonnaise.
• Not an Isolated Move
  • Tamil Nadu is not the first state to impose such a ban—Telangana enforced a similar one-year ban on egg-based mayonnaise in November.
  • TN’s decision aligns with earlier bans on gutka and paan masala, which were also deemed hazardous to health.
• Broader Public Health Trend
  • This move is part of a growing trend of public health interventions.
  • For instance, Punjab recently banned the sale of caffeinated energy drinks to children and near schools due to potential health risks.
  • A scientific study is underway there to evaluate its effects on minors.