Egg Mayonnaise
Kartavya Desk Staff
Source: IT
Context: The Tamil Nadu government banned the production and sale of mayonnaise made using raw eggs for one year under the Food Safety and Standards Act, 2006, citing serious health risks linked to foodborne pathogens like Salmonella and E. coli.
About Egg Mayonnaise:
• What is Egg Mayonnaise? Egg mayonnaise is a semi-solid emulsion made from raw egg yolk, vegetable oil, and acid (like vinegar or lemon juice), with seasoning. Origin: Believed to have originated in France or Spain, it is now a global staple in fast food—used in sandwiches, burgers, wraps, and momos.
• Egg mayonnaise is a semi-solid emulsion made from raw egg yolk, vegetable oil, and acid (like vinegar or lemon juice), with seasoning.
• Origin: Believed to have originated in France or Spain, it is now a global staple in fast food—used in sandwiches, burgers, wraps, and momos.
• How it Differs from Traditional Mayonnaise? Traditional Mayonnaise: Uses raw or pasteurised egg yolk. Eggless Variants: Use emulsifiers like soy proteins or milk solids instead of eggs—more common in India due to dietary preferences and food safety concerns.
• Traditional Mayonnaise: Uses raw or pasteurised egg yolk.
• Eggless Variants: Use emulsifiers like soy proteins or milk solids instead of eggs—more common in India due to dietary preferences and food safety concerns.
• Health Impact of Raw Egg Mayonnaise: Pathogen Risk: Raw eggs may harbor Salmonella typhimurium, Salmonella enteritidis, E. coli, and Listeria monocytogenes. Public Health Concern: High humidity and poor refrigeration in India raise the risk of contamination. Vulnerable Groups: Children, the elderly, and immunocompromised individuals are at greater risk. Symptoms: Can include vomiting, diarrhea, fever, and intestinal infection.
• Pathogen Risk: Raw eggs may harbor Salmonella typhimurium, Salmonella enteritidis, E. coli, and Listeria monocytogenes.
• Public Health Concern: High humidity and poor refrigeration in India raise the risk of contamination.
• Vulnerable Groups: Children, the elderly, and immunocompromised individuals are at greater risk.
• Symptoms: Can include vomiting, diarrhea, fever, and intestinal infection.
About Section 30 of the FSSAI Act, 2006:
• Section 30 of the FSSAI Act, 2006 empowers the State Government to appoint a Commissioner of Food Safety to ensure effective implementation of food safety laws.
• Key powers include:
• Prohibit manufacture, sale, or distribution of unsafe food for up to one year in public interest.
• Survey food processing units to check compliance with standards.
• Conduct training and awareness programs on food safety.
• Ensure uniform and accountable enforcement of food standards.
• Sanction prosecution for offences involving imprisonment.
• Delegate powers (excluding key appointments) to subordinates as needed.