Tamil Nadu Government has recently imposed a ban on the sale of mayonnaise made from raw eggs in an effort to safeguard public health. The decision comes after concerns were raised about the potential risks associated with consuming mayonnaise prepared with raw eggs, which can lead to salmonella contamination. This move is part of the state’s ongoing efforts to ensure food safety and protect consumers from foodborne illnesses. The ban on raw egg mayonnaise is expected to have a significant impact on food establishments and manufacturers across Tamil Nadu. The authorities have urged businesses to comply with the new regulation to avoid facing penalties. Consumers are advised to check the labels of mayonnaise products to ensure they are made from pasteurized eggs. This development underscores the importance of food safety regulations in India and highlights the government’s commitment to upholding standards in the food industry. The ban on raw egg mayonnaise serves as a precautionary measure to prevent potential health hazards and promote safe food practices. It is crucial for businesses and consumers alike to adhere to the guidelines set forth by regulatory authorities to maintain high food safety standards in the country.