Tamil Nadu has recently imposed a ban on mayonnaise made from raw eggs due to health concerns. The decision was made to ensure the safety of consumers and prevent the risk of foodborne illnesses. Mayonnaise is a popular condiment used in many dishes, but the use of raw eggs in its preparation can pose a threat to public health. The ban comes after reports of cases related to the consumption of mayonnaise made from raw eggs. Food safety authorities in Tamil Nadu have urged manufacturers to comply with the new regulation and switch to pasteurized eggs for making mayonnaise. This move is aimed at safeguarding the well-being of the people and reducing the incidence of food poisoning. It is important for food producers and consumers to be aware of the risks associated with consuming products made from raw eggs and take necessary precautions. By enforcing this ban, the authorities are taking a proactive step towards ensuring food safety standards in the state. Consumers are advised to check the labels of mayonnaise products to ensure that they are made from pasteurized eggs. This ban on mayonnaise made from raw eggs is part of the government’s efforts to protect public health and promote safe food practices in Tamil Nadu.