On October 30, the Telangana government announced a one-year ban on the production, storage, and sale of mayonnaise made from raw eggs due to rising concerns over food poisoning. This decision, which takes immediate effect, aims to protect public health following several recent complaints.
Reasons Behind the Ban
According to the Telangana Commissioner of Food Safety, mayonnaise made from raw eggs has been linked to multiple food poisoning cases across the state in recent months. “Based on public complaints and findings from recent enforcement activities, mayonnaise prepared with raw eggs is suspected to be a significant source of food poisoning,” the order stated.
Health Risks Associated with Raw Egg Mayonnaise
Raw egg mayonnaise carries potential risks due to bacteria, particularly salmonella, which can cause severe digestive issues. The ban seeks to prevent these health risks by removing the raw egg-based condiment from restaurants, food vendors, and supermarkets in Telangana.
Popular Use of Mayonnaise
Mayonnaise is a creamy, thick sauce made by blending egg yolks and oil, often seasoned with lemon juice or vinegar for flavor. It’s commonly used in a wide range of dishes, including sandwiches, salads, appetizers, snacks, shawarma, and more. Given its popularity, this ban is expected to affect a variety of eateries and food suppliers throughout the state.
Ensuring Public Safety
This precautionary measure underscores Telangana’s commitment to food safety. The Food Safety Department will monitor and enforce the ban, ensuring compliance across the food industry.
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