Tamil Nadu government has implemented a ban on the sale of mayonnaise made from raw eggs in the state. This decision comes after concerns were raised about the safety of consuming mayonnaise prepared with raw eggs. The ban aims to protect consumers from potential health risks associated with consuming products made from raw eggs. The Food Safety and Drug Administration department has directed food business operators to comply with the ban and ensure that only pasteurized eggs are used in the production of mayonnaise. The use of pasteurized eggs in food products helps reduce the risk of foodborne illnesses caused by harmful bacteria such as Salmonella. Consumers are advised to check the labels of mayonnaise products to ensure that they are made with pasteurized eggs. This ban is part of the government’s efforts to improve food safety standards and protect public health. It is essential for food businesses to adhere to these regulations to maintain the quality and safety of the products they offer to consumers. The ban on mayonnaise made from raw eggs is a step towards ensuring that food products in Tamil Nadu meet the necessary safety standards.