The government of Tamil Nadu has prohibited the manufacture and distribution of mayonnaise containing raw eggs for a duration of one year

Egg mayonnaise is a thick emulsion created from raw egg yolk, vegetable oil, and an acid such as vinegar or lemon juice, along with various seasonings. It is thought to have originated in either France or Spain and has since become a worldwide favorite in fast food, commonly found in sandwiches, burgers, wraps, and momos.

Unlike traditional mayonnaise, which utilizes raw or pasteurized egg yolk, eggless versions replace eggs with emulsifiers like soy proteins or milk solids, a practice more prevalent in India due to dietary restrictions and food safety issues. The consumption of raw egg mayonnaise poses health risks, as raw eggs can contain pathogens such as Salmonella typhimurium, Salmonella enteritidis, E. coli, and Listeria monocytogenes.

This is particularly concerning in India, where high humidity and inadequate refrigeration can increase contamination risks. Vulnerable populations, including children, the elderly, and those with weakened immune systems, face a higher risk of illness, which may manifest as symptoms like vomiting, diarrhea, fever, and intestinal infections.