Shawarma-Related Deaths Raise Concerns in India, Leading to Vendor Arrests
The tragic death of 19-year-old Prathamesh Bhokse after consuming chicken shawarma from a street stall in Mumbai has prompted authorities to take action. Police have arrested two vendors, Anand Kamble and Mohammad Ahmed Raiza Shaikh, and charged them under sections 304 and 34 of the Indian Penal Code (IPC) for culpable homicide not amounting to murder.
This incident underscores a growing concern over food poisoning cases linked to the consumption of shawarma in India. In recent months, several such incidents have occurred, resulting in fatalities and hospitalizations. In October 2023, a young man from Kochi died of suspected food poisoning after eating shawarma from a restaurant in Kerala. Another incident in April 2022 left one person dead and over 50 individuals sickened after consuming shawarma at a Kerala eatery. In September 2022, a 14-year-old girl in Tamil Nadu tragically died after eating chicken shawarma.
These incidents highlight the paramount importance of food safety and proper hygiene practices in food preparation and handling. Shawarma, a popular Middle Eastern dish, involves the slow cooking of thinly sliced meat on a vertical rotisserie. The cooked meat is shaved off and served in flatbreads with various toppings and condiments.
To prevent food poisoning, individuals should adhere to proper hand hygiene and thoroughly cook all meats, poultry, and seafood to appropriate internal temperatures. Avoiding cross-contamination and exercising caution with leftovers are also essential. These measures can help reduce the risk of foodborne illnesses associated with the consumption of shawarma and other street food items.
How to Prevent Food Poisoning:
* Wash your hands with soap and water for at least 20 seconds before and after handling food, especially raw meat, seafood, or eggs.
* Cook food thoroughly: Ensure that all meats, poultry, seafood, and eggs are cooked to the correct internal temperatures. Use a food thermometer to verify doneness.
* Avoid cross-contamination: Keep raw meat and seafood separate from ready-to-eat foods. Use different cutting boards for meats and vegetables; don’t reuse utensils without washing them.
* Be cautious with leftovers: Store leftovers in airtight containers and consume them within three to four days. Reheat leftovers to at least 165°F/74°C to kill bacteria.
