Why Tamil Nadu Banned Egg Mayonnaise: Health Risks Explained

Mayonnaise might seem like a run-of-the-mill, innocent kitchen ingredient, but Tamil Nadu has made a strong move to ban one of its most popular varieties. On April 8, 2025, the state government imposed a one-year ban on the production, storage, distribution, and sale of mayonnaise made from raw eggs, citing serious health concerns. The step comes at a time when food safety is gaining greater prominence in India’s rapidly evolving food culture.

What Is Mayonnaise, Exactly?

Fundamentally, mayonnaise is a semi-solid emulsion of egg yolks, vegetable oils, and an acid like lemon juice or vinegar. Its rich texture is created when the egg yolks act as an emulsifier, allowing oil and water to blend into a smooth, pale yellow sauce.

Though the origin of mayonnaise is still debated—some attribute it to France, others to Spain—it has become a global staple, especially on fast-food menus. In India too, mayonnaise has found a strong foothold in sandwiches, burgers, shawarma, momos, and even street food.

Why the Fuss Over Raw Eggs?

The concern lies with one of mayonnaise’s main ingredients: raw eggs. While cooked eggs may contain harmful bacteria, the cooking process generally destroys them. However, when raw eggs are consumed—as in traditional mayonnaise—the risk of bacterial infection increases significantly.

Tamil Nadu’s government notification classifies raw egg-based mayo as a "high-risk food"—particularly hazardous in India’s warm and humid climate, where improper handling and storage can easily lead to contamination.

Knowing the Health Risks

Salmonella is a notorious bacterial culprit in food poisoning. According to the US CDC, it is one of the leading causes of foodborne illness worldwide. Symptoms of infection include vomiting, watery diarrhea, abdominal cramps, and fever.

E. coli Threats
While most E. coli bacteria are harmless, some strains can cause severe intestinal illnesses. Vulnerable groups—including children, the elderly, and people with weakened immune systems—are at greater risk.

What’s Next?

The ban is expected to impact the restaurant and fast-food sectors in Tamil Nadu. However, the disruption may be limited, as egg-free mayonnaise already dominates much of the Indian market. Most companies are likely to switch to egg-free or pasteurized egg substitutes during the ban period.

Tamil Nadu is not alone in this move. Telangana introduced a similar one-year ban in November 2024. Other states are also revisiting food safety laws; for example, Punjab recently banned caffeinated energy drinks for children and near schools.

A Move Toward Safer Food?

With this decision, Tamil Nadu joins a broader national and global trend toward safer, more regulated food practices. While mayonnaise lovers may now need to check labels more carefully, public health experts believe the move could significantly reduce foodborne illnesses—especially during the summer months.

For now, it serves as a reminder that even familiar foods can harbor hidden dangers when not prepared and handled with care.

(Input from various sources)

(Rehash/Muhammad Faisal Arshad/MSM)