A quick sandwich fix often feels incomplete without a generous dollop of mayonnaise. Creamy, tasty and versatile, this much-loved condiment is used in everything from salads to sauces, and is enjoyed by children and adults alike. But concerns over food safety have prompted the Tamil Nadu government to take firm action.
In a recent order, the Commissioner of Food Safety and Drug Administration has banned the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs for one year, effective April 8, 2025.
The official notification describes mayonnaise as a “semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings,” commonly used in dishes like shawarma. It categorises mayonnaise made with raw eggs as a “high-risk” food, pointing to the presence of harmful bacteria such as “Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.”
What is mayonnaise made of?
Vriti Srivastav, a holistic dietitian, shared that mayonnaise has two main ingredients, oil and water obtained from an egg yolk or a vegetarian source.
“The lecithin in the yolk or a veg source like soy, acts as an emulsifying agent to mix the two liquids. Additional ingredients added are vinegar, lime and flavouring. Almost 70-80 per cent of mayo is oil,” she said.
Mayonnaise is a popular condiment (Source: Freepik)
How can raw-egg mayo pose a health hazard?
“Raw eggs pose a significant risk for Salmonella, a bacteria that can cause food-borne illness known as Salmonellosis. This can cause diarrhoea, fever, and vomiting, potentially leading to dehydration and severe health complications. Chickens naturally carry Salmonella, which can contaminate their eggs,” said Deepalakshmi, a registered dietitian at Shree Balaji Medical College & Hospital, Chennai.
Harleen Gill, a clinical nutritionist at Zyla Healthcare in Gurgaon, concurred, explaining that the timing and refrigeration of food items containing raw egg are critical because bacteria like Salmonella need time to multiply.
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“While a small number of bacteria in raw eggs might not typically cause food poisoning due to the strength of stomach acid, leaving a raw egg condiment at room temperature can significantly increase bacterial contamination and the risk of severe illness,” she said.
Alternatives to try
According to Srivastav, even if you are choosing a vegetarian version of the condiment, people with a weaker gut, Irritable Bowel Syndrome (IBS) and Small Intestinal Bacterial Overgrowth (SIBO) should avoid mayonnaise till their gut is healed and healthy.
She suggested several alternatives such as hummus, guacamole, mint yogurt, tzatziki, pesto, beetroot yogurt, hung curd, olive oil lime dressings, dressings made from almond meal (leftover almond pulp after draining the milk), to indulge in instead.
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
