Telangana bans raw egg-based mayonnaise after food poisoning cases
PTC Web Desk: The Telangana government has imposed a year-long ban on the use of raw egg-based mayonnaise due to rising food safety concerns, following multiple food poisoning incidents linked to the product. The decision, effective from October 30, 2024, came after the death of a 31-year-old woman and the hospitalisation of 15 others who fell ill after consuming momos in Hyderabad.
According to food safety officials, investigations into recent foodborne illness outbreaks have traced the source to egg-based mayonnaise, which is commonly used in sandwiches, momos, shawarma, and Al Faham chicken. The condiment is made by emulsifying raw egg yolks with oil and often flavoured with vinegar or lemon juice.
The Telangana Food Safety Commissioner, in the official notification, cited the Food Safety Act, which empowers the authorities to act when there are reasonable suspicions of a food product posing health risks. The order specifically prohibits the "production, storage, and sale of mayonnaise prepared from raw eggs" for one year to safeguard public health.
The government also advised vendors to explore alternative mayonnaise preparations to maintain food hygiene standards. Public awareness about potential health risks associated with certain food products will be raised whenever necessary, the notification added.
This action follows the tragic incident in which a 31-year-old woman died after eating momos from a local vendor in Hyderabad. Initial investigations revealed that multiple food outlets had sourced their momos from the same supplier. Earlier this week, food poisoning cases were also reported at a shawarma outlet, leading authorities to conduct raids on similar food vendors across the city to ensure compliance with safety regulations.
- With inputs from agencies
