Telangana bans mayonnaise for one year amid food poisoning concerns

The Telangana government has indeed banned the production, storage, and sale of mayonnaise made from raw eggs for one year, starting October 30, 2024 ¹. This decision comes after multiple incidents of suspected food poisoning were linked to mayonnaise made from raw eggs in the state.

It's worth noting that Kerala was the first state to ban mayonnaise made from raw eggs in 2023, following laboratory tests that revealed harmful microorganisms ¹. Mayonnaise is a popular condiment used in various dishes, but it's crucial to ensure food safety.

The ban is aimed at protecting public health, and it's essential to follow safe food practices to avoid foodborne illnesses. If you're a mayonnaise fan, don't worry! You can still enjoy it made from pasteurized eggs or alternative ingredients.

𝐄𝐱𝐩𝐥𝐚𝐢𝐧𝐞𝐫: 𝐖𝐡𝐲 𝐓𝐞𝐥𝐚𝐧𝐠𝐚𝐧𝐚 𝐁𝐚𝐧𝐧𝐞𝐝 𝐄𝐠𝐠-𝐁𝐚𝐬𝐞𝐝 𝐌𝐚𝐲𝐨𝐧𝐧𝐚𝐢𝐬𝐞 ?

The Telangana government banned egg-based mayonnaise in response to growing health concerns. Here’s a breakdown of why this popular condiment came under scrutiny and the science behind it.

𝗪𝗵𝗮𝘁 𝗶𝘀 𝗠𝗮𝘆𝗼𝗻𝗻𝗮𝗶𝘀𝗲 𝗮𝗻𝗱 𝗪𝗵𝘆 𝗮𝗿𝗲 𝗘𝗴𝗴𝘀 𝗨𝘀𝗲𝗱?

Mayonnaise is made by emulsifying oil with water, vinegar, and egg yolk. Egg yolk acts as a natural emulsifier, helping the oil and water blend smoothly to create the thick, stable texture of mayonnaise. It’s a favorite in foods like sandwiches, salads, and burgers.

𝙏𝙝𝙚 𝙃𝙚𝙖𝙡𝙩𝙝 𝙍𝙞𝙨𝙠: 𝘽𝙖𝙘𝙩𝙚𝙧𝙞𝙖 𝙞𝙣 𝙀𝙜𝙜-𝘽𝙖𝙨𝙚𝙙 𝙈𝙖𝙮𝙤𝙣𝙣𝙖𝙞𝙨𝙚

Egg-based mayonnaise gets contaminated by harmful bacteria such as Salmonella, Listeria monocytogenes, and Staphylococcus aureus.

1.Salmonella: Salmonella is commonly found in raw eggs and animal products. When we consume food contaminated with Salmonella, it can lead to gastrointestinal illness, with symptoms like diarrhea, fever, and stomach cramps. Since Salmonella can survive in cold temperatures, even storing contaminated mayonnaise in the refrigerator doesn’t eliminate the bacteria. The high fat content in mayonnaise, with the protein-rich egg yolk, creates an environment that Salmonella can exploit, especially if it is mishandled or stored improperly.
2.Listeria monocytogenes: Though rare, Listeria infection can be severe, especially for pregnant women, newborns, the elderly, and those with weakened immune systems. Listeria is a resilient pathogen that can survive in low temperatures, high salt concentrations, and mildly acidic conditions—making mayonnaise a potential breeding ground for it. Ingesting Listeria-contaminated mayonnaise can result in listeriosis, a serious infection with symptoms like fever, muscle aches, and even meningitis.
3.Staphylococcus aureus: This can produce toxins that cause food poisoning. This thrives in improperly stored or handled food. Contaminated mayonnaise can be ideal for it to multiply and produce toxins that lead to symptoms like nausea, vomiting, and stomach cramps shortly after ingestion.

𝗙𝗮𝗰𝘁𝗼𝗿𝘀 𝗧𝗵𝗮𝘁 𝗜𝗻𝗰𝗿𝗲𝗮𝘀𝗲 𝘁𝗵𝗲 𝗥𝗶𝘀𝗸 𝗼𝗳 𝗕𝗮𝗰𝘁𝗲𝗿𝗶𝗮𝗹 𝗖𝗼𝗻𝘁𝗮𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻

•Poor hygiene: Bacteria can be introduced through unwashed hands, utensils, and surfaces. This can happen easily with small-scale producers who might lack the stringent quality control.
•Temperature abuse: If mayonnaise is left at room temperature for long periods, bacteria can multiply rapidly. Refrigeration slows down bacterial growth but doesn’t completely stop it.
•Cross-contamination: Mayonnaise can get contaminated if it comes into contact with raw or improperly cleaned ingredients, such as vegetables or meats.

𝙃𝙤𝙬 𝘿𝙤𝙚𝙨 𝙥𝙃 𝙖𝙣𝙙 𝘼𝙘𝙞𝙙𝙞𝙩𝙮 𝙋𝙡𝙖𝙮 𝙖 𝙍𝙤𝙡𝙚?
Mayonnaise has a slightly acidic pH due to ingredients like vinegar or lemon juice, which usually discourages bacterial growth. However, when mayonnaise is mixed with other foods (such as in salads), the pH can rise, reducing its acidity. This makes it easier for bacteria to survive and potentially grow.

𝙒𝙝𝙖𝙩 𝘾𝙖𝙣 𝘽𝙚 𝘿𝙤𝙣𝙚 𝙩𝙤 𝙈𝙖𝙠𝙚 𝙈𝙖𝙮𝙤𝙣𝙣𝙖𝙞𝙨𝙚 𝙎𝙖𝙛𝙚𝙧?

1.Using pasteurized eggs in mayonnaise preparation can kill bacteria without affecting the taste or quality. Pasteurization involves heating eggs to a temperature that kills bacteria but doesn’t cook the egg.
2.Strict hygiene in preparation, storage, and handling is essential. This includes clean surfaces, utensils, and proper handwashing by food handlers.
3.Adding sufficient vinegar or lemon juice helps keep the pH low, creating a hostile environment for most bacteria.
4.Mayonnaise should be refrigerated and consumed within a certain period. Homemade mayonnaise or products from small producers that lack preservatives should be consumed more quickly than commercially produced varieties.
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