Tamil Nadu government has recently imposed a ban on the sale of mayonnaise made from raw eggs in the state. This decision comes as a measure to ensure food safety and prevent the risk of foodborne illnesses. The ban applies to all establishments, including restaurants, hotels, and food outlets, that use mayonnaise made from raw eggs in their food preparations. The move has been welcomed by health experts and food safety authorities who have long been advocating for stricter regulations on food products. Mayonnaise made from raw eggs has been a concern due to the potential presence of harmful bacteria such as Salmonella. This ban is aimed at protecting public health and ensuring that consumers are not exposed to unnecessary health risks. Food businesses in Tamil Nadu are advised to comply with the new regulation and switch to using mayonnaise made from pasteurized eggs or other safe alternatives. Violators of the ban may face penalties and legal consequences. The government’s decision reflects a growing awareness of food safety issues in India and the need for stringent measures to safeguard public health. It is recommended that consumers also exercise caution when consuming mayonnaise and other food products to avoid any potential health hazards.