Report

Health safety authorities in Karnataka are tightening regulations on food establishments that use plastic sheets while making idlis. Statewide, authorities have checked 254 restaurants, issuing notices to 24 for non-compliance. This move follows a directive from the Commissionerate of Food Safety and Drug Administration, which ordered inspections of hotels, restaurants, and street vendors across the state. The directive, released on February 14, 2025, was a response to public complaints.

Health Risks of Plastic in Food Preparation

Health experts warn that cooking food with plastic exposed to high temperatures can be harmful. When plastic sheets are heated, toxic chemicals such as bisphenol A (BPA) and phthalates can leach into food. These chemicals interfere with hormonal balance and can lead to long-term health issues, including reproductive problems, developmental issues, and an increased risk of certain cancers.

Shift Away from Plastic Sheets

While some restaurants in the city may still use plastic sheets for idli preparation, most have switched to alternative materials. Hotel owners state that white cotton fabric, banana leaves, and non-stick moulds are now the preferred options. Karthik B. Shetty, creator of Idly Guru, which supplies batter and equipment to over 50 food outlets across Bengaluru, explained that many establishments previously used paper with a thin plastic laminate. This option was cheaper and easier to clean compared to traditional fabric, which requires washing and soaking after each use.

Industry Adapts to Safer Methods

Subramanya Holla S, president of the Bruhat Bangalore Hotel Association (BBHA), confirmed that while a few small hotels might still use plastic sheets, approximately 90% of hotels in the city have stopped using them. Many have opted for readily available non-stick moulds, and many establishments have returned to using cloth, following traditional methods. “Plastic was once chosen for convenience and ease of maintenance, but with labour shortages, it became an outdated trend,” Holla stated, adding that BBHA members have been urged to avoid plastic in line with the Food Safety and Standards Authority of India (FSSAI) regulations.

Banana Leaves and Cotton Fabrics gained popularity

Krishna Raj, owner of Hotel Nisarga Grand, shared that his establishment has shifted from plastic to banana leaves and cotton fabric. “We now use banana leaves for tatte idlis and cotton fabric for smaller idlis. The fabrics are cleaned thoroughly and reused,” he said. Vasant Kumar of Chalukya Samrat also highlighted that his restaurant uses steel utensils and moulds draped with a clean, moist cotton cloth to make idlis. “We launder and dry-clean 18-20 pieces of cloth daily to produce about 800 idlis on a weekday,” Kumar added.

Conclusion: Prioritizing Consumer Health

The move to phase out plastic in idli preparation reflects a growing focus on consumer health and safety. Cooking idlis with plastic sheets could expose people to harmful substances, raising significant concerns about long-term health risks. By switching to safer alternatives like cloth, banana leaves, and non-stick moulds, the food industry is taking a proactive step toward safeguarding public health.

Source: The Times of India