Chennai: A recent analysis conducted by the state food safety department has unveiled concerning findings regarding the sale of stale or unhygienically prepared fish and meat, including shawarma, in Tamil Nadu eateries. The study indicates that approximately one in every ten eateries in the state is involved in the sale of substandard food.
Over the past few weeks, food inspectors have meticulously inspected 19,044 eateries, revealing instances of the sale of stale or substandard food in 2,012 cases. In response, the department has taken swift action, collecting fines amounting to nearly 11.98 lakh over the last six weeks. Moreover, more than 5,934 kg of spoiled food has been destroyed. Notices have been issued to 1,448 eateries, with 787 identified for compounding penalties. Additionally, samples from 269 shops were lifted for analysis, leading to the closure of 33 eateries.
Health Secretary Gagandeep Singh Bedi emphasized the importance of periodic inspections to raise awareness among food handlers and consumers. He stressed the need for eateries to source raw materials from reputable suppliers, preserve them at the right temperature, and handle cooked food with care.
One of the key issues identified is the inadequate shelf life of meat and fish, particularly in smaller eateries that fail to purchase only the quantities they require. Improper preservation methods and inadequate cooking have been highlighted as contributing factors. Chennai’s designated food safety officer, P Satheesh Kumar, emphasized the importance of maintaining the right temperature for both raw and cooked items, including popular condiments like mayonnaise and sauces.
A previous inspection on October 6 revealed that 12% of eateries across the state were serving substandard food, with 123 shops found to be serving stale or unhygienically prepared items. Health inspectors also sampled coconut chutneys, buttermilk, and curd from all eateries, finding that 3% of samples were either stale or stored in an unhygienic manner.
Food analysts have pointed out that while meat products often contain bacteria such as salmonella, yeast, and fungus, the source of contamination for items like chutney, buttermilk, and curd is often unsafe water used in their preparation. The analysts stressed the need for using drinking water to prevent waterborne contamination from affecting the quality of food served in eateries.
