Tamil Nadu government prohibited manufacture, packaging and sale of Mayonnaise prepared from raw egg for a year, here's why?

'Mayo' is a semi solid emulsion generally composed of egg yolk, vegetable oil, vinegar and other seasonings

The ban, came into effect from April 8, was notified under section 30 (2) (a) of the Food Safety and Standards Act, 2006

Eggs have in-numerous pathogens, which are usually killed during cooking process due to heat. Using raw eggs for Mayo manufacture may cause high risk of food poisoning

"It has come to the notice that number of food business operators use raw egg for preparation of mayonnaise, improper preparation and storage facilitates contamination by microorganisms which creates public health risk," a gazette notification said.

Keeping in view the safety of public, TN Government had taken the decision. Earlier, states like Telangana and Punjab also implemented similar bans.