Telangana has banned the production, storage, and sale of mayonnaise made from raw eggs. This ban targets unmarked and unlabelled mayonnaise, typically found at street food stalls and smaller eateries. Speaking to TOI, Dr C Sivaleela, director of the state food safety wing, explains the risks involved in consuming unregulated raw egg mayonnaise.
Q) Why did the state ban raw egg mayonnaise?
A) The food safety department found that raw egg mayonnaise can harbour harmful bacteria and adulterants. In many cases, traces of faecal matter have been discovered in these “homemade” mayonnaise, which often use unpasteurised raw eggs. The risks include infections, food poisoning, and other health issues due to bacteria, parasites, and microorganisms that may thrive in unregulated batches of mayonnaise. Rotten eggs can sometimes end up in this mayo, and without proper pasteurisation and sanitation, these products become potentially dangerous.
Q) What foods commonly use unlabelled mayonnaise?
A) Unlabelled mayonnaise is widely used in items like shawarmas, momos, salads, and other street foods. Vendors often prepare it in large quantities, despite its short three-day shelf life, storing it at room temperature. Because these conditions are not safe, the mayo can become a source of foodborne illnesses, especially at small eateries and food stalls where safety protocols are often ignored.
Q) What’s in raw egg mayonnaise, and how is it made?
A) Raw egg mayonnaise is an emulsion made from raw eggs, oil (sometimes palm oil), and vinegar or lemon juice. It may also contain food colouring and artificial flavouring. Often, it’s packaged in unlabelled bottles or small plastic sachets and directly added to foods. However, when stored unsafely at room temperature, the mayo can lead to food poisoning, causing symptoms such as stomach cramps, diarrhoea, nausea, and vomiting, and in severe cases, even blood in the stool.
Q) Is store-bought mayonnaise affected by this ban?
A) No, the ban does not apply to commercially made mayonnaise, as it is produced with pasteurised eggs and follows strict quality standards. Commercial mayo is typically heated above 60°C (without cooking) to kill bacteria, and it is also labelled with details like lot numbers and expiry dates. Homemade mayonnaise lacks these safety measures, making it more susceptible to contamination.
Q) What measures are being taken to enforce this ban?
A) The state health ministry recently inspected 235 food outlets, including hotels, hostels, and street food stalls, and issued notices to 170 establishments within the Greater Hyderabad Municipal Corporation (GHMC) limits. State-wide, food establishments are being reminded of guidelines under the Food Safety and Standards Act, 2006. The govt is also expanding its food safety resources by setting up three new food testing labs and five mobile testing labs to increase testing capacity to 24,000 samples per year. Food safety offices are also planned for district collectorates to strengthen local oversight.
