In response to numerous complaints of food poisoning, the Karnataka Health Department has launched a stringent crackdown on eateries across the state selling “unhygienic” shawarma.
Following inspections and lab analyses in 10 districts, including Bengaluru and Mysuru, officials found that only 9 out of 17 shawarma samples were safe for consumption.
The remaining samples contained harmful bacteria and yeast, likely due to poor hygiene practices and improper meat storage.
In accordance with the Food Safety and Standards Act, 2006, and regulations, actions are being taken against establishments found in violation.
The government has mandated that eateries must use fresh meat daily, obtain licenses from the Food Safety and Standards Authority of India (FSSAI), and strictly adhere to hygiene standards.
Failure to comply will result in severe penalties, including potential imprisonment and hefty fines. Additionally, the recent ban on artificial colors in kebabs underscores the government’s commitment to food safety across Karnataka.
