Bangalore: The Karnataka Health Department has launched a major crackdown on eateries serving "unhygienic" shawarma following numerous complaints from across the state. These complaints have highlighted health issues related to consuming the popular dish. This move follows the department's recent ban on artificial colors in kebabs and gobi manchurian, aiming to enhance food safety standards.
Health officials conducted inspections and collected shawarma samples from ten districts, including Bruhat Bengaluru Mahanagara Palike (BBMP), Bengaluru Urban, Tumkuru, Mysuru, Hubballi, Mangaluru, and Ballari. The analysis revealed that out of 17 samples, only 9 were deemed safe for consumption. The remaining samples were found to contain bacteria and yeast, indicating possible issues with hygiene practices or improper meat storage.
An official order from the health department stated, "Based on lab reports, we have initiated action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, against the hotels and restaurants that prepared shawarma under unhygienic conditions."
Consumers have been advised to buy shawarma only from establishments licensed by the Food Safety and Standards Authority of India (FSSAI). All eateries are now required to use fresh meat daily for shawarma preparation, register their outlets under the FSSAI Act, and obtain a valid license. The government has warned of stringent actions against eateries that do not adhere to these new guidelines.
Additionally, on June 24, the state government imposed a complete ban on the use of artificial colors in chicken kebabs and fish dishes. This decision followed inspections that revealed artificial colors were compromising the quality of these foods. Violating this ban will result in severe penalties, including imprisonment ranging from seven years to life and a fine of Rs 10 lakh. Offenders also risk having their food outlet’s license revoked.
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