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 foodborne illnesses linked to the consumption of mayonnaise containing raw eggs. The ban aims to protect consumers from potential risks associated with consuming products made from raw eggs. Food safety authorities in Tamil Nadu have urged manufacturers, retailers, and consumers to adhere to the ban and ensure the use of pasteurized eggs in mayonnaise production. This move is part of the state government’s efforts to enhance food safety standards and safeguard public health. Consumers are advised to check product labels and opt for mayonnaise made from pasteurized eggs to reduce the risk of foodborne illnesses. The ban on mayonnaise made from raw eggs is a proactive step towards ensuring the well-being of the people in Tamil Nadu. It is crucial for food businesses to comply with the regulations to maintain the safety and quality of food products available in the market. This decision underscores the importance of food safety regulations in India and highlights the government’s commitment to protecting consumers from potential health hazards.