The state of Tamil Nadu has recently imposed a ban on the sale of mayonnaise made from raw eggs due to health concerns. This decision comes after reports of several cases of food poisoning linked to the consumption of mayonnaise containing raw eggs. The Food Safety and Standards Authority of India (FSSAI) has issued a directive to all food business operators in the state to cease the production and sale of this particular type of mayonnaise. The ban aims to protect consumers from the risk of salmonella contamination, a common bacteria found in raw eggs that can cause foodborne illnesses. Food safety regulations are being strictly enforced to ensure that only safe and hygienic products are available in the market. Consumers are advised to check the labels of mayonnaise products to ensure that they are made from pasteurized eggs. This move by the Tamil Nadu government underscores the importance of food safety and highlights the need for strict adherence to quality standards in the food industry. It is crucial for food manufacturers to comply with regulations and prioritize consumer safety. This ban serves as a reminder of the potential risks associated with consuming products made from raw eggs and the importance of proper food handling practices.