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Telangana Bans Raw Egg Mayonnaise Amid Surge in Food Poisoning Cases

Rtv News

  01 Nov 2024, 19:50
Photo: MADISEN SWENSON

Following an increase in food poisoning cases linked to mayonnaise, the Telangana government has taken a decisive step by banning mayonnaise made from raw eggs for one year, according to a PTI report.

Effective immediately, the order from the state’s Commissioner of Food Safety stated: "As per the observations during enforcement activities and complaints received from the public, Mayonnaise made from raw eggs is suspected to be a cause of food poisoning in multiple incidents in the past few months."

The PTI report noted that this means that the production, storage, and sale of this type of mayonnaise are now prohibited.

The decision comes after complaints and observations revealed that raw-egg-based mayonnaise could be a primary cause of food poisoning in recent months, the report added. This creamy condiment, commonly enjoyed in various snacks, is typically made by emulsifying egg yolks with oil and flavouring with vinegar or lemon juice. But is the risk from raw egg mayonnaise so significant that it warrants such a ban?

Specific risks associated with consuming mayonnaise made from raw eggs
Dr Pranav Honnavara Srinivasan, consultant gastroenterologist at Fortis Hospitals, Bengaluru, states, "The primary risk associated with consuming mayonnaise made from raw eggs is Salmonella infection, which is one of the most common causes of foodborne illness worldwide."

Kanika Malhotra, consultant dietician and certified diabetes educator, adds, "Symptoms of Salmonella food poisoning include diarrhoea, abdominal cramps, fever, and nausea. In severe cases, it can lead to more serious complications like dehydration and even death, especially in vulnerable populations like young children, the elderly, and individuals with weakened immune systems."

Dr Srinivasan adds that another risk comes from Staphylococcus aureus, a bacterium that produces toxins in improperly stored or contaminated mayonnaise. These toxins are heat-stable, meaning they are not easily destroyed even if the mayonnaise is reheated. Consuming mayonnaise with these toxins can cause rapid-onset food poisoning, leading to symptoms like nausea and vomiting.

Mayonnaise, due to its high-fat content and the presence of raw eggs, provides a rich medium for bacteria to thrive if not stored correctly (Source: Freepik)

How does improper storage or handling contribute to the risk of foodborne illness in mayonnaise?
Improper storage or handling of mayonnaise can exacerbate the risk of foodborne illness, particularly in warm climates where bacterial growth is accelerated. Mayonnaise, due to its high-fat content and the presence of raw eggs, provides a rich medium for bacteria to thrive if not stored correctly, asserts Dr Srinivasan.

Malhotra continues, "Mayonnaise, particularly raw-egg based, is a prime breeding ground for bacteria, especially Salmonella." She adds that bacteria thrive in the 'danger zone' (40-140°F), and warm temperatures accelerate their growth. Cross-contamination from raw food can introduce bacteria into mayonnaise. Prolonged exposure to room temperature, even within refrigeration, increases bacterial growth. High humidity and sunlight can further promote bacterial growth. Exceeding the recommended shelf life after opening increases the risk of spoilage and bacterial contamination.

Safer alternatives to raw egg mayonnaise that still offer a similar taste and texture
Several safer alternatives to traditional raw egg mayonnaise can still deliver a similar taste and creamy texture:

Pasteurised egg mayonnaise: "Pasteurisation involves heating the eggs to a temperature that kills harmful bacteria without cooking the egg itself. This method significantly reduces the risk of Salmonella infection while maintaining the authentic taste of traditional mayonnaise," says Dr Srinivasan.

Vegan mayonnaise: Malhotra adds, "Made from plant-based ingredients like avocado, sesame, olive oil, coconut oil. Vegan mayonnaise is a great choice for those with egg allergies or following a plant-based diet."

Greek yoghurt: Greek yoghurt can be used as a substitute for mayonnaise in many recipes, Malhotra notes, adding a tangy flavour and creamy texture. It’s a healthier option as it’s lower in fat and higher in protein.

Avocado: Mashed avocado can be used as a healthier alternative to mayonnaise, especially in sandwiches and salads. It adds a creamy texture and a subtle nutty flavour, says Malhotra.

Source: TIE

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