One year stop on mayonnaise made of raw eggs, know why the decision was taken

Why was the ban imposed?

• The main reason for this ban from April 8 is the pathogenic bacteria present in raw eggs, which are not destroyed in the cooking process.

• The hot and humid weather of Tamil Nadu is ideal for the flourish of these bacteria.

• The government has described raw egg mayonnaise as “high risk food”.

Salmonella and E. coli threat

• By eating bacteria like Salmonella and E. coli, you can go to the body and cause symptoms like diarrhea, vomiting and stomach cramps.

• People with weak immunity, children and elderly can be severely affected by this infection.

• Doctors and health experts have supported this ban.

Impact on food industry

• Fast food and restaurant industry in Tamil Nadu will have to change business strategy.

• Now they have to adopt the options of eggless or pasteurized egg mayonnaise.

• Eggless mayonnaise is already more popular in India, but egg version is also used in many dishes.

Inspiration from Telangana model

• The Tamil Nadu government has taken this decision in view of the Telangana government’s model, where such a ban has already been implemented.

• The ban is for one year, after which it will be reviewed.

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