Report

Weeks after discovering synthetic dyes and cancer-causing agents in tamarind sauces and chutneys served with panipuri, Karnataka officials from the Food Safety and Standards Authority of India (FSSAI) are now investigating another popular street food — golgappa — for potential contamination.

Sample Collection Across Karnataka

FSSAI officials have collected nearly 150 samples from various districts across Karnataka, with approximately 80% coming from Bengaluru. Unlike their usual tests for synthetic colouring agents and hazardous substances, FSSAI has expanded its efforts by conducting microbial analyses to detect harmful microorganisms, such as bacteria, that could pose a risk to consumer health.

Statewide Action Against Unsanitary Practices

In response to public and media complaints about food poisoning incidents and unsanitary preparation practices, FSSAI has launched a statewide enforcement campaign targeting golgappa vendors. Media also reported an incident in which alert citizens caught a panipuri and golgappa vendor using spoiled potatoes, dirty coriander, and water from a roadside borewell.

Findings from the June 2024 Study

As stated by Food Safety Commissioner K Srinivas, 22% of the panipuri samples they tested in June 2024 were found to be substandard. “We only collected samples of chutney and sauces in June,” he explained. “We did not sample the filling ingredients like potato, green peas, masala, and the vegetable mix of carrot, onion, and tomato. Additionally, there have been reports that some vendors use water for masala and sweet pani from public toilet taps and unauthorized roadside faucets. As a result, we have decided to conduct microbial assessments.”

Routine vs. Microbial Testing

Routine tests typically include 6-7 steps to identify adulterated colours and substances, while microbial analyses involve 16-17 processes to detect bacteria, viruses, and other pathogens.

Source: Times of India