Karnataka's food safety officials are uncovering disturbing trends across popular street food stalls. Following the discovery of carcinogenic agents in pani puris, recent inspections have revealed the presence of harmful bacteria in shawarma samples as well.
According to The Times of India, the Food Safety and Standards Authority (FSSA) conducted a series of checks, collecting shawarma samples from ten districts, including several restaurants within the Bruhat Bengaluru Mahanagara Palike (BBMP) limits.
The results were alarming: a significant portion of these samples were deemed substandard and hazardous to human health.
Out of 17 samples collected, eight were found with unhealthy bacteria and yeast growth, findings disclosed. “Action will be taken on the restaurants that are not following the safety standards,” a senior FSSA official told TOI.
This investigation follows an earlier report by the food safety officials, which highlighted that 22% of pani puri samples failed to meet safety standards. Out of 260 samples tested, 41 contained artificial colours and carcinogenic agents known to cause cancer, while another 18 were found unfit for consumption.
Karnataka has already banned the use of artificial colours in all kinds of kebabs and vegetarian items like gobi Manchurian and even cotton candy across the state.
This action followed alarming findings of hazardous levels of artificial colouring agents like Rhodamine-B, including sunset yellow and carmoisine, in food samples.
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