Tamil Nadu bans 'high food risk' mayonnaise made from raw eggs

CHENNAI: Tamil Nadu has prohibited the manufacture, storage, distribution or sale of mayonnaise prepared from raw eggs for a year from April 8.
A notification from commissioner of Food Safety and Drug Administration R Lalvena in the state gazette said mayonnaise, a semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings served with food items such as shawarma, is a "high food risk" due to the potential for food poisoning, especially from Salmonella bacteria – Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.
The ban is similar to the one issued against gutka and pan masala. "It has come to notice that a number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilities, contamination by microorganisms, which creates a public health risk, particularly by Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes," the notification said.
In specific circumstances, health measures can be adopted if officials have information or have identified the possibility of harmful effects on health, pending scientific information for a more comprehensive risk assessment.
Punjab bans sale of energy drinks to children, restricts availability near schools
In a similar move, the Punjab FDA has also imposed a one-year ban on the sale of caffeinated energy drinks to children, also restricting their sale near schools.
The move comes amid rising health concerns over unchecked consumption despite warning labels, with officials citing serious health risks linked to caffeine and other stimulants.
A scientific study has also been launched to assess the impact on minors.