Introduction

FSSAI officials to closely monitor the quality of prasadams during the Dasara Navaratri Utsavam atop Indrakeeladri in Andhra Pradesh. State Joint Food Controller N. Purnachandra Rao confirmed that Food Safety Officers (FSOs) and Food Inspectors must approve stocks only after verifying the quality of raw materials used in all temples.

In response to concerns about the adulteration of Laddu prasadam at the Tirumala temple, the State government ordered strict quality checks for prasadams across all temples in Andhra Pradesh. FSSAI focuses on ensuring the quality of raw materials and prasadams prepared during the Navaratri Utsavams. Purnachandra Rao revealed that three FSOs have stationed themselves at Sri Durga Malleswari Swamyvaarla Devasthanam in Vijayawada to check the prasadams’ quality daily throughout the festivities. The officers verify both the raw ingredients and the cooked prasadam.

Ensuring Safety Standards

NTR District Collector Gummalla Srijana confirmed that the Durga temple authorities received instructions to consistently monitor prasadam quality. On the first day, officers collected samples of Laddu, Pongali, and Anna prasadam, with FSOs required to repeat the process each day during the utsavam.

Commissioner of Food Safety C. Hari Kiran directed FSOs and food inspectors to monitor the quality of prasadams in all major temples, including those at Tirumala, Dwaraka Tirumala, Simhachalam, Srisailam, and Annavaram. Officials inspect raw materials like milk, ghee, honey, oils, rice, jaggery, and dry fruits used to prepare prasadams and Anna prasadams.

FSO N. Ramesh Babu reported positive results after inspecting stocks at Sri Durga Malleswara Swamyvaarla Devasthanam. Purnachandra Rao also confirmed that FSOs gather feedback from temple visitors to ensure that prasadams meet the required standards throughout the Dasara Utsavams.