The Telangana government has implemented a one-year ban on the production, storage, and sale of mayonnaise made with raw eggs, citing concerns over food poisoning. The decision came following multiple reports of foodborne illness potentially linked to egg-based mayonnaise in recent months. The state’s Commissioner of Food Safety issued the ban immediately after a tragic incident in Hyderabad, where a woman died and 15 others fell ill after consuming momos, which were suspected to contain contaminated mayonnaise.
Egg-based mayonnaise is widely used as a dressing or condiment in popular foods like shawarma, sandwiches, salads, and momos. Food safety experts note that the combination of egg yolks emulsified with oil and flavored with lemon juice or vinegar can carry contamination risks if not properly handled. The Telangana government clarified that it would continue to monitor food safety issues and inform the public of any significant health concerns linked to such products.
The recent food poisoning cases have prompted health officials to conduct extensive inspections of eateries serving shawarma, mandi, and other snacks across Hyderabad. Initial findings suggested a common source of contamination, as vendors had reportedly purchased food from the same supplier. The government’s swift action highlights a growing focus on public health, with authorities pledging to address any potential threats related to food quality and hygiene.
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