The state of Tamil Nadu has recently imposed a ban on the sale of mayonnaise made from raw eggs in an effort to ensure food safety standards are met. The decision was made by the Food Safety and Drug Administration Department of Tamil Nadu after concerns were raised regarding the potential health risks associated with consuming mayonnaise made from raw eggs. This move comes as part of the government’s ongoing efforts to protect public health and prevent foodborne illnesses. Mayonnaise is a popular condiment used in a variety of dishes, but the use of raw eggs in its preparation has raised concerns due to the risk of salmonella contamination. The ban on raw egg mayonnaise is aimed at reducing these risks and ensuring that consumers in Tamil Nadu are protected from potential foodborne illnesses. Food safety regulations play a crucial role in safeguarding public health, and the government’s decision to ban mayonnaise made from raw eggs is a step in the right direction. Consumers are advised to check product labels and choose mayonnaise made from pasteurized eggs to ensure food safety. This ban is a reminder of the importance of following proper food safety practices and regulations to protect public health.