Telangana Bans Raw Egg Mayonnaise for One Year Over Food Safety Concerns

Telangana Bans Raw Egg Mayonnaise for One Year Over Food Safety Concerns

Telangana Bans Raw Egg Mayonnaise for One Year Over Food Safety Concerns

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Ban follows multiple food poisoning incidents and aims to improve public health safety standards.

The Telangana government has implemented a one-year ban on raw egg-based mayonnaise following several food poisoning incidents linked to the condiment. 

Key Points

• Telangana says mayonnaise linked to multiple food poisoning incidents

• Ban comes into effect, will be in force for one year

• Authorities suggest alternative options, public to be informed about health risks

The ban, which came into effect on Wednesday, October 30, 2024, was prompted by the death of a woman and the hospitalization of others after consuming contaminated momos from a Hyderabad vendor. The Telangana Commissioner of Food Safety issued the order, prohibiting the production, storage, and sale of mayonnaise prepared with raw, unpasteurized eggs by food business operators (FBOs) for commercial purposes. 

Health Minister Damodar Rajanarasimha convened a review meeting with the task force committee on food safety, where they evaluated recent complaints of food contamination. Officials noted a pattern of food poisoning incidents reportedly linked to raw egg mayonnaise, similar to cases observed in Kerala. As a result, they recommended the ban, which the minister endorsed through October 2025.

The decision exempts mayonnaise made with pasteurized eggs and mayonnaise sold by establishments holding valid FSSAI certification. A government statement revealed that, to date, 235 outlets have been inspected, with 170 notices issued for violations. Health authorities have also planned additional inspections to enforce strict hygiene standards across food establishments statewide.

The Commissioner’s order, based on the Food Safety Act, empowers officials to restrict any food deemed a risk to public health. According to the directive, “mayonnaise made with raw eggs is suspected to be a contributing factor to recent cases of food poisoning in Telangana.”

Amey Marathe, Vice-President of the Telangana Chefs Association, offered an alternate perspective, suggesting that improper food storage, rather than raw egg content, could be the root cause of these food safety issues. Marathe emphasized the need to maintain cold food at temperatures below six degrees Celsius, explaining, “Any food left at room temperature for over two hours can enter the ‘danger zone’ and may cause foodborne illness.” He advocated for food safety training over a ban to address the problem effectively.

This ban follows recent reports of foodborne illness at various eateries in Telangana, with authorities encouraging the public to opt for pasteurized or alternative mayonnaise options and stressing vigilance around food storage practices.

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