Authorities in Karnataka had been inundated with complaints from residents across the state who reported experiencing food poisoning after consuming shawarma. In response, the Karnataka Health Department has embarked on a stringent crackdown on eateries that are selling "unhygienic" shawarma. This decisive action was taken following numerous complaints from individuals who fell ill after eating the dish.
This crackdown closely follows the department's recent ban on the use of artificial colors in kebabs and gobi manchurian, highlighting a broader initiative to improve food safety standards.
Health officials have been proactive in this effort, collecting shawarma samples from various locations across 10 districts, including areas within the Bruhat Bengaluru Mahanagara Palike (BBMP), Bengaluru Urban district, Tumkuru, Mysuru, Hubballi, Mangaluru, and Ballari.
Subsequent analysis of these samples revealed concerning results: out of 17 samples, only 9 were deemed safe for consumption. The remaining samples were found to contain traces of harmful bacteria and yeast, which were likely introduced due to unsanitary cooking practices or prolonged storage of meat in less-than-ideal conditions.
An official order from the health department stated, "Based on the 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 where shawarma was prepared under unhygienic conditions."
The government has issued a strong advisory to consumers, urging them to purchase shawarma only from eateries that are licensed by the Food Safety and Standards Authority of India (FSSAI). Furthermore, all eateries have been instructed to ensure that shawarma is prepared with fresh meat daily, to register their outlets under the FSSAI Act, and to obtain the necessary licenses.
The government has also issued a stern warning, indicating that strict action will be taken against any eateries that fail to comply with these new guidelines.
On June 24, the state government took an additional significant step by announcing a total ban on the use of artificial colors in chicken kebabs and fish dishes across the state. This decision came in the wake of quality inspections that revealed artificial colors were compromising the integrity and safety of these foods.
The consequences for violating this ban are severe. Offenders face imprisonment ranging from a minimum of seven years to a potential life sentence, accompanied by a hefty fine of Rs 10 lakh. Moreover, violators also risk having their food outlet's license revoked, effectively shutting down their business operations.
