In response to numerous complaints from residents across Karnataka about food poisoning after consuming shawarma, officials from the Food Safety Department have collected 17 samples of the meat rolls from 10 districts, including hotels in Ballari, Vijayanagara, and other cities.
Food Safety Commissioner Srinivas K. highlighted the health risks associated with shawarma contaminated with yeast and bacteria. “Consumption of shawarma rolls with yeast and bacterial growth can pose serious health risks. Based on lab reports, we have taken action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, against hotels and restaurants where the dish was prepared in unhygienic conditions,” he stated in the department’s Order.
To protect public health, the department has advised all restaurants and hotels to prepare shawarma with fresh meat daily and register their establishments under the FSSAI Act to obtain licenses. The public is also urged to purchase shawarma only from hotels that possess an FSSAI license.
Additionally, the Food Safety Department is considering restrictions on artificial coloring agents in pani puri sauces. An analysis of 260 samples collected across the State revealed alarming levels of carcinogenic chemicals in 43 samples, particularly in sauces and meetha khara powder.
The Karnataka government has also banned the use of artificial coloring agents in kebabs (veg and non-veg) statewide, citing adverse health effects. According to the Food Safety and Quality Department, the quality of kebabs sold across the state was found to be “poor” due to the addition of artificial colors, which pose significant health risks.
