The Telangana state government has banned the production, sale, and storage of mayonnaise sauce made from raw eggs across the State to address potential public health risks. State Health Minister D. Raja Narasimha made this decision after reviewing it with the officials of the Food Safety Department last evening. The Food Safety Commissioner has issued the prohibition orders and the ban came into effect with immediate effect and will be in force for one year.  The order cited Section 30 (2) (a) of the Food Safety and Standards Act, 2006 for imposition of the prohibition. It highlighted the risk of food poisoning associated with raw egg-based mayonnaise. A series of food poisoning incidents and public complaints indicate that the popular ingredient used along with kebabs, pizzas, burgers and sandwiches may have been a factor in multiple food-borne illnesses prompting the government to take pre-emptive action. Our correspondent says that the government took the decision to ban mayonnaise sauce made from raw eggs, after a series of incidents of food poisoning after consuming adulterated food in the state.