The Mayonnaise Story: It might come as a surprise to many, but the creamy delight of mayonnaise, a staple in burgers, sandwiches, and shawarmas, often comes with health concerns. This has led Tamil Nadu to take a significant step, banning the manufacture, storage, and sale of mayonnaise made with raw eggs for a year, as per several media reports. Citing the protection of public health, the state has classified this type of mayonnaise as a “high-risk food” with the potential to cause food poisoning. According to the official notification from the Tamil Nadu government, mayonnaise is defined as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items such as shawarma.” 1
Tamil Nadu government, in its statement, said that improper preparation and storage by food business operators has led to health issues due to contamination by salmonella typhimurium, salmonella enteritidis, escherichia coli and listeria monocytogenes. These are bacteria found in contaminated food items which when consumed, can cause diarrhea, vomiting and fever.
The notification stated that food business operators are strictly prohibited from producing, storing, selling, or distributing any food item that has been temporarily banned by the Food Authority, the Central Government, or the State Government in order to protect public health.
What will be the impact of this move?
Over the last two decades, mayonnaise has firmly established itself as a cornerstone of urban Indian fast food. Tamil Nadu’s recent ban will likely necessitate a shift for food businesses towards eggless or pasteurized-egg alternatives, at least pending a thorough risk evaluation. Interestingly, the Indian mayonnaise market is already predominantly comprised of eggless varieties.
With its implementation on April 8, 2025, Tamil Nadu becomes at least the third state in India to enact such a prohibition due to public health worries surrounding the potential for foodborne illnesses.
Kerala’s Action
In January 2023, Kerala’s Food Safety Department prohibited the production, storage, and sale of mayonnaise made with raw eggs. This decision followed several food poisoning incidents linked to the consumption of raw egg mayonnaise, which can harbor harmful bacteria like salmonella if not stored properly. The state allowed the use of pasteurized egg or eggless mayonnaise as alternatives.
Telangana’s Measures
Similarly, in October 2024, Telangana banned the production, storage, and sale of raw egg-based mayonnaise for one year. This action was prompted by multiple food poisoning cases, including a fatality, associated with the consumption of mayonnaise in dishes like momos and shawarma. Authorities cited the risk of salmonella contamination in raw egg mayonnaise as a significant public health concern.
So, while mayonnaise might be the “king” in terms of flavor and its widespread use in many popular foods, its high fat content often places it in the “not-so-good-for-health” category when consumed regularly and in large amounts,
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