In a response to rising food safety concerns, the Telangana government recently issued a one-year ban on egg-based mayonnaise. Following an increase in food poisoning cases associated with this popular food dressing the government took this decision to safeguard public health. The Commissioner of Food Safety, acting under the mandate to protect public health, announced the ban as a preventive measure. The decision is expected to encourage safer food preparation practices, particularly in restaurants, street food stalls, and small eateries, where temperature control and proper storage of mayonnaise can be challenging.
As the ban takes immediate effect, it covers the manufacturing, storage, and sale of egg-based mayonnaise throughout the state.
Egg-based mayonnaise has long been a staple ingredient in sandwiches, salads, and wraps. However, recent incidents of foodborne illness have highlighted the potential risks it poses, especially when made with raw eggs.
To have a closer look at the reasons behind the ban, and the health risks of egg-based mayo we spoke to our expert Dr Shrey Kumar Srivastav, Senior Consultant and Physician, Sharda Hospital - Greater Noida. Here is what he shared with us.
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Potential Risks of Egg-Based Mayonnaise
"Mayonnaise made with raw eggs has inherent risks, especially if not handled or stored correctly," shared Dr Srivastav. Here’s a breakdown of how it can impact health:
1. Risk of Salmonella Infection
"Salmonella, a bacterium commonly found in raw eggs, is one of the main culprits behind food poisoning cases linked to egg-based mayonnaise. When consumed, Salmonella can cause a range of symptoms, from nausea and abdominal pain to vomiting and diarrhoea," he added. Severe infections may require hospitalisation, particularly for vulnerable populations like young children, the elderly, and people with weakened immune systems. "In rare cases, untreated Salmonella infections can lead to severe complications, including bloodstream infections and dehydration," Dr Srivastav shared.
2. Risk of Bacterial Growth in Unrefrigerated Mayonnaise
Egg-based mayonnaise must be kept at a consistent, low temperature to prevent bacterial growth. "If mayonnaise is left at room temperature for too long, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. This risk is especially high in settings where temperature control may be inconsistent, such as outdoor food stalls or small eateries," Dr Srivastav explained. The ban aims to reduce this risk by encouraging safer food handling practices and by steering the industry towards alternatives that do not rely on raw eggs.
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3. Digestive Issues from High Fat Content
Even in the absence of bacterial contamination, mayonnaise can be tough on the digestive system due to its high fat content. "For individuals with sensitive stomachs or compromised immune systems, the high fat content can cause bloating, indigestion, or even nausea. While some may not experience severe symptoms, the cumulative effect of consuming rich, fatty foods like mayonnaise can stress the digestive system over time," Dr Srivatav highlighted.
4. Food Allergies and Risk of Severe Reactions
Egg allergies are common, and individuals with this allergy are at risk of severe reactions if they unknowingly consume egg-based mayonnaise. Symptoms of an allergic reaction can range from mild hives to swelling, difficulty breathing, or even anaphylaxis, a life-threatening allergic response. The ban could help reduce accidental exposure, especially in restaurants and public eating spaces where cross-contamination can occur.
The temporary ban on egg-based mayonnaise may open the door to more plant-based or egg-free alternatives, which are already gaining popularity for their lower allergen risks and reduced susceptibility to bacterial contamination. While the ban only exists in Telangana, Dr Srivastav urged us to take the hint and ban it from our lives across the nation.
Conclusion
The Telangana government’s decision to ban egg-based mayonnaise is a significant step in addressing common yet disturbing public health concerns. As it's just one state working to protect its citizens from preventable foodborne illnesses, it is our responsibility to submit ourselves to the ban and consume the wider range of healthy options available.