The Tamil Nadu government has recently imposed a ban on the sale of mayonnaise made from raw eggs in the state. This decision was made in an effort to protect consumers from the risk of foodborne illnesses associated with consuming raw eggs. The ban has been enforced under the Food Safety and Standards Act, 2006, which prohibits the manufacture, storage, distribution, or sale of any food product that is deemed unsafe for consumption. The move comes after reports of several cases of food poisoning linked to the consumption of mayonnaise made from raw eggs. Consumers are advised to be cautious when purchasing mayonnaise and to look for products that are made from pasteurized eggs, which are considered safe for consumption. This ban reinforces the importance of food safety regulations in India and highlights the government’s commitment to safeguarding public health. It is essential for food manufacturers and retailers to comply with these regulations to ensure the quality and safety of the products they sell to consumers. The ban on mayonnaise made from raw eggs serves as a reminder for all food businesses to prioritize food safety and adhere to the necessary standards to protect the health of consumers.