The state of Telangana has implemented a one-year ban on the production, storage and sale of raw egg mayonnaise following a string of food poisoning cases, one of which proved fatal. The Telangana Food Safety Commissioner announced the ban in response to recent cases of severe illness linked to contaminated mayonnaise in street food.
The tragedy that spurred this decision occurred in Hyderabad’s Banjara Hills area. Reshma Begum, 31, and her daughters, aged 12 and 14, became seriously ill after consuming street vendor momos with raw egg mayonnaise. While the daughters remain in medical care, Reshma passed away en route to the hospital. Other residents who had eaten from the same vendor also experienced severe illness, with many requiring hospitalisation.
Risks Associated with Raw Egg Mayonnaise
These health emergencies have highlighted the risks of using raw egg mayonnaise in warm climates, particularly when stored without temperature control. Mayonnaise, a creamy sauce made by emulsifying egg yolks with oil and flavoured with vinegar or lemon juice, is widely used across a variety of street foods, from sandwiches to salads. However, its raw egg content makes it highly susceptible to bacterial contamination, particularly salmonella.
Improperly stored mayonnaise can harbour salmonella bacteria, which can rapidly multiply in warm or unsanitary conditions, posing serious health risks. Salmonella poisoning symptoms include intense abdominal pain, severe vomiting, and prolonged diarrhoea.
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