The Karnataka Health Department recently gathered over 250 pani puri samples from various restaurants throughout the state as part of a survey. Forty of these samples had positive tests for the presence of substances that cause cancer.
According to reports, the popular street meal pani puri, also known as golgappa, does not meet safety regulations in Karnataka. According to a Deccan Chronicle article, the Food Safety and Standards Authority (FSSA) found that 22% of the state’s Pani Puri samples did not fulfill safety standards. According to reports, the FSSAI has also taken action against restaurants and hotels in Karnataka that serve Shawarma with artificial coloring. The agency discovered that eight of the seventeen samples were unclean and included dangerous yeast and germs.
As a result of many complaints over the quality of Pani Puri, FSSA inspected 79 sites in Karnataka, including 49 in Bengaluru. Of the 260 samples, 41 were deemed dangerous for ingestion due to the presence of artificial coloring compounds and substances that may cause cancer. Eighteen more samples were judged to be of low quality.
Dangerous Substances Found in Pani Puri
Tartrazine, sunset yellow, and dazzling blue were the main substances found. Experts in health caution that consuming these drugs in excess might result in major health problems like heart disease, autoimmune illnesses, and stomachaches.
Pani puri, a beloved street meal in North India, is currently under investigation in Karnataka due to possible cancer-causing components. Following the restriction on the use of many of these coloring agents in other foods like kebabs and gobhi manchurian, the Karnataka Health Ministry is looking into the usage of these coloring agents in pani puri.
About 250 pani puri samples were gathered from various restaurants throughout the state for a recent survey carried out by the health department of the state. Following an inspection, it was discovered that 40 out of the samples did not adhere to food safety regulations.
They tested positive for compounds that cause cancer, such as tartrazine, dazzling blue, and sunset yellow. Regular exposure to these food-borne toxins can cause serious organ harm.
Dinesh Gundu Rao, the minister of health for Karnataka, has promised that the department will respond appropriately. Dinesh Gundu Rao will host a conference to educate food producers about proper cleanliness and cooking techniques as a proactive measure to safeguard public health.
Rao stated earlier in the month that “samples of Pani Puri being sold in the state have been collected and sent for testing, as the use of artificial colors in the manufacture of cotton candy, gobi, and kebabs has been banned.” Additionally, a number of pani puri samples were discovered to contain cancer-causing chemicals and failed food safety testing.”
“This is undergoing further study, and the health department will take the necessary measures after the test results. The general people should simultaneously take extra care of their health and abstain from eating foods that negatively impact it. Hygiene and cleanliness should be prioritized,” he continued.
Risks of Sunset Yellow
Another artificial food coloring that may result in allergic responses, such as skin rashes and itching, is sunset yellow. In addition, excessive dosages of it have been related to gastrointestinal distress in youngsters and hyperactivity. Regulators advised against using it because of possible health concerns.
The Hazards of Tartrazine
To add visual appeal to food and beverages, petroleum-based synthetic yellow pigment called tartrazine is utilized. Skin rashes, asthma, and allergic responses can all result from it. Excessive dosages in kids have been connected to side effects like hyperactivity and perhaps cancer-causing genetic abnormalities.
Shawarma’s Bateria
Separately, the FSSA targeted the common use of synthetic and artificial colors in food on Saturday by taking action against hotels and eateries serving Shawarma meals. Across Karnataka, the FSSA has been inundated with complaints over unsanitary procedures in the making of Shawarma. As a result, representatives gathered Shawarma samples from ten districts, including hotels located inside the boundaries of Bengaluru Urban and Bruhat Bengaluru Mahanagara Palike (BBMP). Numerous samples were found to be of low quality.
Only nine of the 17 Shawarma samples that were gathered from 10 districts were deemed to be clean and sanitary, while the remaining eight were judged to be unclean, according to an official statement from the FSSA department. We have taken action against the hotels and restaurants where the quality of the Shawarma was compromised based on the lab tests, according to a statement from the department. Numerous cases of food illness linked to consuming Shawarma at different restaurants throughout the state have been reported.
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