In response to a series of food poisoning cases, including a fatality, the Telangana Food Safety Commissioner has imposed a one-year ban on the production, storage, and sale of raw egg mayonnaise. This decision follows a tragic incident in Hyderabad, where a woman, Reshma Begum, died after consuming contaminated mayonnaise in momos from a street vendor. Her two daughters were also hospitalized, highlighting the dangers of improper food handling, particularly in street food.
The incidents have raised concerns about the health risks associated with raw egg mayonnaise, which, when improperly stored, can lead to bacterial contamination like salmonella. This can cause severe gastrointestinal issues, including stomach pain, diarrhea, and vomiting.
As a healthier alternative, many are turning to vegetarian or vegan mayonnaise options. An easy recipe for vegan mayonnaise is available, using cashews, mustard, vinegar, and other simple ingredients. This eggless version can be safely stored for up to a month in the fridge and offers a safe, creamy condiment option for those wary of raw egg-based products.
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