The decision to ban Mayonnaise using raw eggs comes in the wake of rising incidents of food poisoning being reported in the city.
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Hyderabad: The Commissioner of Food Safety on Wednesday imposed a ban on preparation of mayonnaise using raw eggs for a period of one year in Telangana with immediate effect from October 30.
In a notification, the Food Safety Commissioner said in the interest of public health, the production, storage and sale of mayonnaise prepared from raw eggs is prohibited.
Observations during enforcement activities and complaints from public in Telangana indicated that mayonnaise made from eggs as suspected to be a cause for food poisoning in multiple incidents in the past few months.
Mayonnaise is a thick, creamy sauce made by emulsifying egg yolk with oil, often flavoured with vinegar or lemon juice. It is commonly used as a side dish or dressing in sandwiches, salads, appetizers, snacks, shawarma and various dishes.
Earlier, decision to ban mayonnaise was taken in a review meeting held by Health Minister, Damodar Raja Narasimha with Food Safety department. During a presentation on measures being taken to ensure food quality of food is maintained in eateries and restaurants, senior officials recommended a ban on mayonnaise.
The authorities informed the Health Minister that Kerala has already banned preparation of mayonnaise following a series of food poisoning cases, especially after consuming chicken dishes.
