The Telangana government has imposed an immediate ban on the production and sale of mayonnaise made from raw eggs, following a surge in foodborne illnesses linked to contaminated mayonnaise in Hyderabad. This decision comes in the wake of alarming reports, including one death and several hospitalizations, attributed to mayonnaise used in popular street foods.
Rising Food Poisoning Cases Prompt Action
The recent spike in food poisoning cases has raised significant alarm among health authorities. One tragic incident involved 31-year-old Reshma Begum, who, along with her two daughters, fell severely ill after consuming momos from a street vendor in Banjara Hills. While seeking medical assistance on October 27, Reshma sadly passed away en route to the hospital, and her daughters remain hospitalized. Investigations revealed that at least 20 other individuals in the vicinity experienced similar symptoms after eating from the same vendor, prompting health officials to conduct raids on local eateries, particularly shawarma and mandi outlets.
Health Risks Associated with Mayonnaise
Mayonnaise, commonly known as mayo, is a thick, creamy dressing made by emulsifying egg yolk with oil and flavorings. It is widely used in sandwiches, salads, and street foods. However, its short shelf life and susceptibility to bacterial growth raise significant health concerns. Dr. Sivaleela, Director of the Food Safety Department in Telangana, emphasized that homemade mayonnaise, often prepared with raw eggs, can be contaminated with Salmonella, leading to severe gastrointestinal distress if not properly prepared or stored.
Unlike commercially produced mayonnaise, which typically uses pasteurized eggs and preservatives, homemade versions lack these safety measures, making them more prone to bacterial growth.
On October 30, 2024, the Commissioner of Food Safety officially prohibited the production, storage, and sale of mayonnaise made from raw eggs for one year. The order cites a suspected link between raw egg-based mayonnaise and multiple food poisoning incidents over recent months. The Food Safety Act empowers authorities to act in cases where food poses a risk to human health.
In addition to the ban, the government is urging food establishments and consumers to consider alternative mayonnaise options that do not contain raw eggs. The public will also be alerted to potential health risks associated with food products whenever reasonable cause for concern arises. This move follows Kerala’s earlier decision in 2023 to ban raw egg-based mayonnaise after harmful microorganisms were found in market samples.
