For the next 12 months, Tamil Nadu has prohibited the manufacture, storage and sale of mayonnaise that uses raw eggs to protect public health. It said mayonnaise using raw eggs is “high-risk food” that could cause food poisoning.
Concerning the notice from the Tamil Nadu government, mayonnaise is defined as “is a semi-solid emulsion of egg yolk, vegetable oil and vinegar, with a range of other seasonings served with food items such as shawarma.”
The government of Tamil Nadu, in its order, said that improper preparation and storage by food business operators has resulted in contaminated food causing health problems from salmonella typhimurium, salmonella enteritidis, escherichia coli and listeria monocytogenes. The presence of these bacteria in contaminated foodstuffs and consumption of such foods can cause diarrhea, vomiting and fever.
The order was effective on April 8 (eight) and authorized due to section 30(2)(a) of the Food Safety and Standards Act, 2006, which allows the Commissioner of Food Safety to prohibit the manufacture, storage, distribution, or selling of any food item for one year for public health reasons.
The act additionally requires all food business operators to ensure that the food they sell fully complies with the requirements of the act. The act also describes what food business operators must do when preparing, holding, selling, or distributing food. Food business operators must ensure that they do not sell unsafe food, misbranded food, substandard food, or food that contains foreign matter. They must also ensure that they comply with all licensing requirements, government health regulations, and that they do not breach any laws or rules.
The statement further noted that one of the goals of the act is to achieve an adequate level of protection of human life and health, combined with the protection of consumer interests, including fair and safe conditions in respect of the types of trade in food.
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