An interesting but, from many eyes, an important decision was taken by the Tamil Nadu government, which recently imposed a one-year ban on the manufacturing, processing, distribution, and sale of mayonnaise made with raw eggs. The reason behind this restriction is the risk of food poisoning. Raw egg mayonnaise is commonly used in fast foods like momos, burgers, and other fast food items. It is prepared by mixing egg yolk, vegetable oil, vinegar, and various spices. Due to the use of raw eggs, there is a risk of Salmonella bacteria contamination, which can cause vomiting, stomach pain, and fever.
When it comes to market-sold egg mayonnaise, it is totally not considered safe. According to many dietitians, the shelf life of raw eggs is very short, and to prevent bacterial growth, it must always be stored in the refrigerator. If left at room temperature for a few hours, Salmonella bacteria can develop, increasing the risk of food poisoning. If infected, a person may suffer from dehydration, vomiting, dizziness, and diarrhoea.
Even according to 2022 research published in the International Journal of Gastronomy and Food Science, it is safer to prepare egg mayonnaise at home rather than buy it from the market. Once prepared, it should be refrigerated immediately and is considered safe to consume within 3–4 days.
(This story is published from a syndicated feed)