The Department of Food Safety and Drug Administration recently examined 17 paneer samples in Bengaluru, discovering that two were unfit for human consumption. Officials collected a total of 231 samples, and further evaluations are ongoing. Commissioner Srinivas K stated that specific details regarding contamination would be disclosed after additional analysis.
Industry experts have expressed concern over low-quality and unregulated paneer flooding the market. Some products contain unidentified additives used to enhance texture and shelf life. Bangalore Hotels Association president Subramanya Holla S, wary of these issues, has chosen to avoid consuming paneer outside.
Many eateries rely on bulk-supplied paneer, as making it in-house isn’t feasible. Branded varieties, such as those from Nandini, cost approximately ₹400 per kilogram, whereas unbranded options are sold for as little as ₹150. Krishna Raj, owner of Nisarga Grand Hotel, noted that a significant portion of unbranded dairy products, including khova, is sourced from Tamil Nadu.
Health specialists emphasize that only pasteurized milk ensures protection against harmful bacteria like Salmonella and Listeria, both of which pose serious foodborne illness risks. According to Dr. Devanshi Somaiya of the Public Health Research Institute of India (PHRII), excessive frying of paneer increases fat levels, making it less nutritious.
Meanwhile, food inspectors have levied ₹62,000 in fines on eateries violating hygiene standards. Authorities inspected 479 hotels statewide, issuing 174 warnings for unsanitary conditions.
- Over 500 Kgs of Adulterated Paneer Seized in Patna
- FSSAI Launches Nationwide Food Safety Assessment for Paneer Gujarat’s Findings
#FoodHazards #BengaluruEats #StaySafe #DairyDangers