Why You Should Think Twice Before Eating Pani Puri, Shawarma, What Are The Adulterants Used?
Karnataka authorities detected bacteria and yeast traces in Shawarma samples collected from 10 districts, including Bengaluru Urban. They also found brilliant blue, sunset yellow and tartrazine chemicals in pani puri or golgappas
The Karnataka food safety authority has found ‘pani puri’ or ‘golgappa’ – one of the most popular street foods in the country – unsafe for consumption as it fell short of safety standards. The officials have also taken action against restaurants and hotels selling ‘shawarma’ containing harmful bacteria and yeast.
The government had in March banned the use of harmful colouring agents in gobi manchurian and cotton candy. The health minister had said that consumption of such snacks may pose long-term health risks, including cancer.
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What Did The Authorities Find?
The FSSAI of Karnataka found that 22% of pani puri samples tested failed to meet quality standards.
A total of 260 samples were collected from across Karnataka, of which 41 were found to include artificial colours and cancer-causing agents. FSSAI recently banned the use of artificial colours in the preparation of veg, chicken, and fish kebabs.
The government had earlier banned Rhodamine B, a chemical colour, used in dyeing clothes, paper, leather, printing, and plastics. It is used to give red and pink colours. The dye is not fit for consumption and may lead to acute toxicity. Exposure to the chemical may also damage the eye and cause irritation in the respiratory tract.
Pani Puri: According to a report by The Times of India, the primary chemicals found in the popular street food were brilliant blue, sunset yellow and tartrazine. Consumption of these substances can lead to stomachache, heart disease and autoimmune disorders. The other chemical called Brilliant Blue FCF, or FD&C Blue No. 1 or E133, is a synthetic dye often used in foods and cosmetics. Overconsumption can lead to skin allergies, digestive issues, and hyperactivity in children. Though rare, these effects usually occur with excessive intake. Another synthetic food dye called Sunset Yellow may cause allergic reactions, including skin rashes and itching. It is also linked to hyperactivity in children and can cause digestive discomfort in high doses. Tartrazine, a synthetic yellow dye made from petroleum products, is used to make foods and drinks more visually appealing. It can cause allergic reactions, asthma, and skin rashes.
Shawarma: The Karnataka food authorities collected Shawarma samples from 10 districts, including hotels from the Bruhat Bengaluru Mahanagara Palike (BBMP) and Bengaluru Urban limits, and found them to be of poor quality. They detected bacteria and yeast traces in eight samples that could jeopardise consumers’ health. Officials attributed the bacteria and yeast contamination in Shawarma to insufficient cleanliness during preparation and extended storage of the meat.
What are the Food Colours Allowed by FSSAI?
According to the FSSAI, only very few natural and synthetic colours in food items are allowed. Rhodamine B is a common red dye, which is also used in Holi colours. However, it is thought to be a carcinogen and its use is not permitted in food product.
According to one expert Saurabh Arora, founder of the Food Safety Helpline, quoted by The Indian Express, only 10 colours are allowed to be used in foods. These are: carotene and carotenoids (yellow, orange), chlorophyll (green), riboflavin (yellow), caramel, Annatto (orange-red, derived from the seed of an American tree), saffron, and circumin (yellow, from turmeric). The synthetic colours allowed include red from Ponceau 4R, Carmoisine, and Erythrosine; yellow from Tartrazine and Sunset Yellow FCF, blue from Indigo Carmine and Brilliant Blue FCF, and green from: Fast Green FCF.
What are the Penalties?
As per Rule 16 of the Food Safety and Standards Act, 2006 (Food Products Standards and Food Additives Regulation 2011), no artificial colours should be used in the preparation of food. Certain food colours are allowed to be used within the approved limits, while non-permitted colours, including rhodamine-b, should not be used in the preparation of cotton candy.
The Food Safety and Standards Act stipulate a fine of not less than Rs 10 lakh and a jail term of a minimum of seven years, extending to life imprisonment, against those using banned chemical substances in food products.
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