Food safety department cracks down on outlets selling shawarma across Karnataka

Introduction

In an effort to safeguard public health, the Karnataka Food Safety and Quality Department has launched a crackdown on restaurants and hotels selling shawarma across the state. This move follows multiple complaints of food poisoning linked to the consumption of shawarma, prompting authorities to take swift action.

In response to consumer complaints, food safety officials collected 17 samples of shawarma from 10 districts, including Bengaluru Urban, Mysuru, Tumkuru, and Mangaluru. After thorough analysis, it was revealed that only nine of the samples were deemed safe for consumption. The remaining samples were found to contain traces of yeast and bacteria, likely caused by unhygienic preparation conditions and improper storage of meat."Consumption of shawarma with bacterial growth poses serious health risks," stated an official from the Food Safety Department. The department is taking action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards Regulations, 2011 against establishments that were found in violation of these standards.

New Safety Measures for Shawarma Sellers

In addition to cracking down on non-compliant restaurants, the Food Safety Department issued the following mandates:

1. Fresh Meat Daily: All restaurants and hotels are required to use fresh meat for shawarma preparation daily.
2. FSSAI License: Establishments must register under the FSSAI Act and obtain valid licenses to operate legally. Consumers are advised to buy shawarma only from outlets with a displayed FSSAI license.

Prior to this shawarma crackdown, Karnataka had already banned the use of artificial colouring agents in dishes like gobi manchurian and kebabs due to concerns over food contamination. The crackdown on artificial colours is part of a broader initiative to ensure food safety across the state.

In another development, the department is considering imposing restrictions on the use of artificial colouring agents in panipuri sauces. An analysis of 260 panipuri samples collected statewide revealed that 43 samples contained carcinogenic chemicals. These harmful substances were particularly found in sauces and ingredients like meetha khara powder.

Karnataka's proactive measures to address food safety violations reflect the state's commitment to protecting its citizens from health risks. By enforcing strict hygiene standards, banning harmful additives, and requiring FSSAI licenses, the state is setting an example for improving public health. Consumers are urged to make informed choices and support establishments that comply with these safety regulations.

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