In India, pani puri, also known as golgappa, holds a special place in the hearts of many, thanks to its tangy and minty flavor. However, the popular street food has recently come under scrutiny in Karnataka due to concerns about the presence of cancer-causing substances. This scrutiny follows the state’s health ministry’s ban on several cancer-causing agents in food items, including gobi manchurian and kebabs.
As part of a recent survey conducted by the Karnataka health department, approximately 260 pani puri samples were collected from various restaurants across the state. The investigation revealed that about 40% of the samples violated food safety regulations. Out of the 260 samples, 41 contained cancer-causing chemicals, along with artificial coloring. Additionally, 18 samples were deemed unfit for human consumption.
Srinivas K, the commissioner for food safety, told the Deccan Herald that the department received numerous complaints regarding the quality of pani puri served across the state. Samples were collected from roadside stalls to upscale restaurants, representing various parts of Karnataka. The health department is conducting further analysis of the samples and plans to take appropriate action based on the results. In the meantime, the Minister of Health and Family Welfare, Dinesh Gundu Rao, urged the public to prioritize their health and avoid consuming food items that could pose risks. He emphasized the importance of cleanliness and hygiene in food preparation and consumption.
According to an Economic Times report, Food Safety and Standards Authority of India (FSSAI) officials also collected shawarma samples from restaurants in 10 districts of Karnataka, specifically within the boundaries of Bruhat Bengaluru Mahanagara Palike (BBMP). The majority of the shawarma samples were found to lack hygiene, contaminated with harmful bacteria and yeast that could lead to serious health issues.
The pani puri samples revealed the presence of cancer-causing substances such as brilliant blue, tartrazine, and sunset yellow. Brilliant blue, also known as brilliant blue FCF, is a synthetic dye commonly used in food, drinks, and cosmetics. Excessive consumption of this dye can cause itching, skin allergies, abdominal pain, nausea, and diarrhea. It is particularly unsafe for children, potentially leading to hyperactivity and focus problems.
Tartrazine, also known as Yellow 5, is another synthetic food coloring derived from petroleum-based materials. It has long been linked to various health issues, including skin rashes, asthma, hives, and swelling of the lips, tongue, throat, and neck. These reactions are triggered by the release of histamine during an allergic reaction.
Sunset Yellow, another synthetic food coloring, can also trigger allergic reactions in susceptible individuals, resulting in skin rashes and itching. It has been associated with increased hyperactivity in children with ADHD symptoms and can cause nausea, vomiting, and digestive discomfort at high doses.
Frequent exposure to these substances in food can have damaging effects on organs and contribute to various health problems, including heart disease, stomach aches, and autoimmune disorders. Edwina Raj, Head of Services – Clinical Nutrition and Dietetics at Aster CMI Hospital in Bengaluru, emphasized the potential health risks associated with excessive use of artificial food colors and flavoring agents in food. These substances can increase the risk of cancer, disrupt gut health by causing inflammation, and lead to hyperactivity in children, allergic symptoms, and asthmatic attacks.
Following these concerns, authorities in Chennai conducted raids on pani puri shops and carts, including those on Marina beach. The Food Safety Department (FSD) team, led by P Satheesh Kumar, inspected approximately 58 shops and carts, aiming to cover over 700 establishments within a few days. They collected samples of sauce, masala, and other ingredients for analysis. The raids highlighted concerns about unhygienic practices, particularly in food handling, prompting a call for improved hygiene and cooking techniques.
Dr Satheesh Kumar, a Chennai-based doctor, advised customers to be vigilant about hygiene practices. He recommended vendors wear gloves and avoid breaking puris with bare hands. He emphasized the need for separate ladles for pouring sauce and suggested using a separate spoon for masala. He also encouraged the use of disposable plates for serving pani puri.
In addition to concerns about cancer-causing substances in pani puri, the Karnataka government has banned Rhodamine-B food coloring, a green powder that turns bright pink when added to water. Rhodamine-B is also used in inks, dyes, and cosmetics. Studies have shown that Rhodamine-B is toxic to humans, potentially causing cell death and damage to organs, including the liver, kidneys, brainstem, and cerebellum. It is also considered a carcinogen. Rhodamine-B is commonly found in food items like cotton candy and gobi manchurian, further highlighting the importance of food safety and regulation.
The health minister has emphasized the importance of strict measures to ensure the safety of food items, including those sold on the street. He plans to hold meetings with shop and restaurant owners to educate them about proper hygiene and cooking techniques, ensuring that the public’s health remains a top priority.
