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Creamy, Tangi and versatile, mayonnaise can be found in countless kitchens worldwide.
Earlier this month, however, the Tamil Nadu government banned the manufacture, storage, distribution and sale of egg-based mayonnaise for one year citing public health risks. Kerala and Telangana have banned the first masala (2023 and 2024, respectively).
Why the restriction?
The notification of the Tamil Nadu government classified mayonnaise made of raw eggs as high -risk food. It further stated that the item has a risk of food poisoning, especially from Salmonella bacteria, Eschherichia coli and Listeria monocytozens.
Experts weigh
“Salmonella, one of the most recognized bacteria associated with food toxicity, is often found in raw or undercurcated eggs. Symptoms include stomach cramps, diarrhea and fever. Mayonnaise also may also be contaminated with El coli through improper handling or poor hygiene.
This can be especially harmful to individuals with conditions such as high blood pressure, heart disease or diabetes. “Most brands are high in saturated fat and often contain trans fats, leading to swelling and elevated cholesterol,” called dietician Drishya ale.
Option
Opt for oil-based or eggless mayos, which is less likely to contaminate. Dr. “It is also a great option for vegetarians, people with egg allergies, or who follow a special diet,” says Dubey.
Drishya suggests healthy options: “Homemade Greek yogurt, hung yogurt, or even avocados are excellent. They provide nutritional benefits such as protein, probiotics and healthy monounsaturated fat.”
Written by: Rajlekha Roy Burman
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