Context:
Recently, the Tamil Nadu government has banned the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs.
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- A common ingredient in street foods like burgers and shawarmas, contaminated mayonnaise is a major contributor to food-borne illnesses like diarrhoea and nausea.
- Food safety officials clarified that only mayonnaise made from raw eggs was banned and not mayonnaise made of pasteurised eggs and vegetarian mayonnaise.
- The ban, under Section 30(2)(a) of the Food Safety and Standards Act 2006, became effective from May 8 and will be in force for a period of one year.
- Tamil Nadu is not the first state to take such action, as Telangana imposed a same one-year ban on raw egg mayonnaise in November 2023.
What is mayonnaise?
- A recent government notification described mayonnaise as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings.”
- This definition aligns with its traditional preparation as a stable mixture of oil and water-based ingredients.
- With several conflicting origin stories about mayonnaise, it is believed to have originated in France or Spain, and now has become a global staple, especially in fast food.
- Mayonnaise traditionally contains three basic ingredients:
- Oil
- Egg yolk An acid, usually lemon juice or vinegar
- An acid, usually lemon juice or vinegar
Role of Egg Yolk as an Emulsifier
- The protein in egg yolk acts as an emulsifier, helping bind two normally immiscible liquids — oil and water.
- About 50% of egg yolk content is water, making it a crucial component for achieving the stable, creamy texture of mayonnaise.
- The key reason for banning Mayonnaise
- Mayonnaise made of raw eggs is a high-risk food as it carries a risk of food poisoning, especially from Salmonella bacteria, Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.
Salmonella can contaminate eggs internally before the shell forms. - This concern is particularly relevant in India due to improper preparation, inadequate storage, and hot, humid weather, which create ideal conditions for bacterial contamination.
- Raw eggs, commonly used in mayonnaise, can pose serious health risks due to the potential presence of harmful pathogens.
- While these pathogens are usually eliminated during cooking, mayonnaise uses uncooked eggs, increasing the risk of foodborne illnesses.
Salmonella
- These are bacteria that thrive in warm, moist environments.
- The CDC (U.S. Centers for Disease Control and Prevention) identifies salmonella as a “leading cause of foodborne illness, hospitalisations, and deaths” globally.
- Its infection can cause symptoms ranging from diarrhoea, fever, and abdominal cramps to more severe outcomes such as bloody stools, high fever, and even life-threatening complications like bacteremia.
E. Coli
- Escherichia coli (E. Coli) bacteria can infect the gut, urinary tract, and other organs.
- Most strains are harmless and even beneficial for digestion.
- However, certain strains can cause severe illness, especially in vulnerable populations.
Role of State in Food Safety
- The move reflects a growing national concern over food safety, especially in relation to children and vulnerable populations. For instance:
Punjab’s Food and Drug Administration recently banned the sale of caffeinated energy drinks to children and near schools for one year.
The state cited serious health risks from caffeine and other stimulants, and has launched a scientific study to evaluate the impact on minors.