Tamil Nadu Bans Sales and Storage of Raw Egg Mayonnaise for One Year Over Public Health Concerns

The Tamil Nadu government has banned the manufacture, storage, and sale of mayonnaise made from raw eggs for one year, effective April 8, 2025, citing serious food safety risks.

The order issued under Section 30(2)(a) of the Food Safety and Standards Act, 2006, aims to mitigate public health risks associated with bacterial contamination with pathogens such as Salmonella, E. coli, and Listeria Monocytogenes, especially due to improper storage practices by food business operators.

The decision follows a precautionary approach amid scientific uncertainty, allowing provisional risk management to protect public health.

The ban applies to all food business operators across Tamil Nadu, including restaurants, catering services, and street vendors.