Tamil Nadu has recently imposed a ban on the sale of mayonnaise made from raw eggs in an effort to safeguard public health. The state government’s Food Safety and Drug Administration Department issued a directive prohibiting the production, storage, distribution, and sale of mayonnaise containing raw eggs. This decision comes in response to concerns about the potential health risks associated with consuming raw eggs, such as salmonella contamination. The ban aims to protect consumers from foodborne illnesses and ensure food safety standards are met. Businesses involved in the production and sale of mayonnaise are urged to comply with the new regulations to avoid penalties. It is recommended that consumers opt for mayonnaise made from pasteurized eggs as a safer alternative. The ban on mayonnaise made from raw eggs is part of ongoing efforts to enhance food safety measures in the state. Authorities are working towards creating a healthier food environment for the residents of Tamil Nadu. Stay updated on the latest developments regarding food safety regulations to make informed choices when purchasing food products.