Kochi: The Bakers Association Kerala (BAKE) has decided to ban serving non-vegetarian mayonnaise (made using raw eggs) across bakeries in the state.
Instead, vegetable mayonnaise (eggless mayonnaise) will be made available for customers. The decision, which was taken at an emergency meeting convened by BAKE in Kochi, comes in the background of the deaths that occurred in the state due to food poisoning.
The association further said it welcomed the state government's decision to conduct surprise inspections in restaurants and hotels.
Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice. In Kerala, it is a popular dressing served with Arabic dishes like Shawarma, Al-fahm and Kuzhimandhi.
Usually, the raw eggs used to prepare mayonnaise are pasteurised. However, it is not the case with many restaurants and bakeries in the state which produce the dip in large quantities. This means, the eggs used may contain harmful microscopic bacteria, which would contaminate the mayonnaise.
BAKE decided to ban the dish as it involves no cooking. Currently, there is no standard procedure to determine the quality of the eggs used to make mayonnaise. "The bacteria may go inside and cause food poisoning," said a member of BAKE.
Parcels should have sticker showing expiry date: Veena George
Health Minister Veena George on Wednesday echoed the decision of BAKE and stated only vegetable mayonnaise or mayonnaise made using pasteurised eggs will be allowed in the state.
The decision was taken in a meeting chaired by the health minister with representatives of the hotel, restaurant, bakery, street vendor, and catering sectors.
All stakeholders agreed unanimously that it was dangerous to preserve mayonnaise any longer than it should be.
"Food safety is important to ensure good health. When delivering parcels, there must be a sticker on it that mentions the expiry date of the food contained. All establishments in the food sector must possess the required registration and license. They must also cooperate in meeting the hygiene rating implemented by the Food Safety Department," said Veena George.
She further said all food establishments must mandatorily display the toll-free number of the Food Safety Department. "Employees should possess a medical fitness certificate, besides acquiring training from the department. The size of the establishment does not matter, only its cleanliness," added Veena George.
All representatives assured their cooperation and even decided to form special teams that would conduct occasional inspections to ensure the cleanliness of restaurants and eateries.
