Telangana extends ban on raw egg mayonnaise for one year
The state government has prohibited the manufacturing, selling, and keeping of mayonnaise made with raw eggs to protect public health.
The Telangana government has extended the ban on the production, sale, and storage of mayonnaise made from raw eggs across the state for another year, according to The Hindu.
The Commissioner of Food Safety, Telangana, issued the order citing public health concerns. The extension is effective from October 30, 2026, to October 29, 2027.
The notification was published in the Telangana Gazette (No. 984) on Wednesday, November 4. The Commissioner exercised powers under Section 30(2)(a) of the Food Safety and Standards Act, 2006.
This specific prohibition applies only to mayonnaise prepared using raw eggs and does not cover all varieties of the sauce. The Commissioner of Food Safety, Telangana Standards Authority for Food and Essential drugs (TG SAFE), stated the move is in the interest of public health.
Mayonnaise is a thick sauce created by emulsifying egg yolks with oil, frequently flavoured with lemon juice or vinegar.