The Karnataka Health Department has initiated a crackdown on eateries selling ‘unhygienic’ shawarma after statewide complaints of illness following consumption.
This move follows the department’s recent ban on artificial colors in kebabs and gobi manchurian.
Health officials gathered shawarma samples from 10 districts, including BBMP areas, Bengaluru Urban, Tumkuru, Mysuru, Hubballi, Mangaluru, and Ballari.
Further analysis found that only 9 out of 17 samples were safe to eat. The rest had bacteria and yeast, likely from unhygienic cooking or prolonged meat storage in eateries.
‘According to 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 preparing Shawarma in unhygienic conditions,’ stated an official order from the health department.
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The government urges consumers to buy shawarma only from FSSAI-licensed eateries. Additionally, all eateries must prepare shawarma with fresh meat daily, register under the FSSAI Act, and obtain a licence.
The government has warned that strict action will be taken against eateries not complying with these guidelines.
On June 24, the state government announced a statewide ban on artificial colors in chicken kebabs and fish dishes. This decision came after quality inspections revealed that artificial colors compromised food quality.
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Breaking this ban results in harsh consequences: imprisonment for at least seven years to a potential life sentence, plus a Rs 10 lakh fine. Offenders may also lose their food outlet license.
