- Cow. Vijayanand
- BBC Tamil
15 minutes ago
Image source, Getty Images
Shawarma
Various complaints have arisen in Tamil Nadu following the death of a student after eating shawarma in Kerala. ‘Meats are more likely to spoil in the summer. The general public suffers from deficiencies in the handling of meat in restaurants, ‘said food safety officials.
Tanjore following Kerala
Devananda, a Plus 2 student from Kasaragod, Kerala, was staying and studying at a relative’s house. A few days ago the student and 18 of his classmates bought and ate chicken shawarma at a shop. After a while one by one they fainted.
The doctors who examined them said that they were suffering from food poisoning.
Of these, the tragic incident in which Devananda died without availing medical treatment was tragic. Following this, Kerala food department officials sealed the shop that sold shawarma. The state health ministry has also ordered a detailed inquiry into the matter.
Following Kerala, there have been complaints about shawarma food in Tanjore. Three students of Orathanadu Veterinary College ate shawarma at a fast food restaurant. The students were admitted to Tanjore Medical College due to vomiting and dizziness.
Authorities raided a private restaurant that sold shawarma and sealed it. Food safety officials have turned a blind eye to shawarma shops across the state as Orathanadu students are currently receiving treatment.
Following this, on May 6, the authorities inspected 21 shops selling shawarma operating in Trichy Thillai Nagar, Vayalur Road and Central Bus Stand.
The capture of 12 kg of spoiled chicken meat has caused shock. Five more stores have been issued notices under the Food Safety Standards Act 2006 in this regard. Following this, 40 people who ate biryani in Aranthangi vomited and were admitted to the government hospital.
Increasing shawarma lust
Image source, JOSEPH EID
The number of people who like shawarma in chicken meat dishes is increasing day by day. In particular, street shops have sprung up as shawarma food has become more popular among adolescents.
Sprinkle the chicken meat on a wire rack and cook over low heat. Then grate the chicken and add the cabbage and mayonnaise and chop finely with a knife. Then heat the bread and stuff this mixture into it and give it to eat. Criticisms have been leveled at such a diet for the past few days.
“What is the reason for the increase in the number of people admitted to food poisoning hospitals?”
” The meat will spoil quickly in the summer. This can cause germs to attack the meat. Meat can be harmful to the body even if it is not processed well. Also, if the food is half cooked, the germs are not likely to die. This also applies to dairy products. Even eating old alva and old honey can be harmful. Old honey does not process botulism. Giving this honey to children will affect hand and foot movement, ”he said.
What is the problem with heating shawarma?
Physician King Seralar, former Director of Egmore Children’s Hospital
” They just boil the shawarma over high heat. What’s the matter? ”
” As for the shawarma, once the wire is pierced it is cut off after it is heated. When it heats up only the outside area boils. The meat inside it is not fast enough. The same shawarma is used until the next day until it is empty. It must be processed and steamed properly. The problem is not doing so. They keep the non-vegetarian in the refrigerator at home. It can be harmful even if it is not cooked properly. In general, the tragedy is all in the summer, ” he says.
He added, ” As far as food-related issues are concerned, more patients come during the festive season. Students will increase eating out once the school holidays begin. Still more people will come for treatment. Look for a good store to buy any food. Processed abroad and eaten properly. There they adhere exactly to what the quality of the food is. The people here do not have enough awareness. Adequate training should be provided to staff in catering and processing areas, ”he said.
What does the food safety officer say?
” The damage to the body is caused by the mistakes that can be made by handling meat. The reason for this cannot be said to be climate change. Goat and chicken are cut and stored in the morning. This meat is used to prepare and sell a variety of fast foods, including shawarma, in the evenings. They spoil because the chicken curry is kept outside without being kept in the fridge. The most important cause of food poisoning is hand hygiene and unprocessed meat, ”said Satish Kumar, Designated Officer, Food Safety Department (Chennai District).
Image source, Getty Images
We asked him, “Are meat restaurants being investigated on the basis of complaints?” “We are conducting extensive testing on a daily basis. Information is coming in daily. We have been checking over 200 stores in Chennai for the last 3 days. Wherever shawarma is sold, the authorities go and check it. They collect samples of chicken meat from suspected shops and send it to laboratories. Very few people are involved in this experiment. Most shopkeepers avoid selling scrap old chicken because we are raising enough awareness, ”he said.
2 questions; 3 Warnings
We asked, “What instructions does the Food Safety Department give to stores?” ” You have to handle the chicken you buy every day properly. Second, the processing must take place systematically. Thirdly, the meat taken for the day should be finished on the same day. We have issued stern warnings not to use soaked chicken on the first day and the next day. Only buy ten kilos of chicken if it sells. We are also saying how wrong it is to buy 15kg savings and use it the next day. The shopkeepers also accept it, ”he said.
We asked, “What is the legal penalty if a complaint against a store is proven?” “If we find out that the meat is spoiled first, we will completely seize the food there. We will be careful not to let anyone eat it. Next, we will issue a Stop Order Notice stating that the sale should not be made. Third, we will temporarily close the kitchen there. If we are not satisfied after checking everything there, we will immediately give notice and impose a fine of five thousand rupees, ”he said.
” Fourth, the information will come from the restaurant owner after the kitchen has been modified in accordance with the rules of the Food Safety Department. We will then inspect again and allow the store to open. This is given a 15 day grace period. We will take action to close the store permanently (emergency propagation notice) in case of a second mistake. We will get the order from the commissioner and seal the shop. Only then can they open a shop through court action, ”said Satish Kumar.
“If a person dies after eating, the restaurant owner faces up to 10 years in prison and a fine of up to 10 lakh rupees. The police are working with the food safety authorities, ”he said.
Problems with handling meat?
On behalf of BBC Tamil, we spoke to Idli Iniyavan, the state general secretary of the Tamil Nadu Culinary Arts Workers’ Progressive Union, saying, “Is it a problem for restaurants to handle meat?” “If some people complain that they have been poisoned by eating at a restaurant, only a few out of every 100 people who eat there have allergies. There is no alternative to giving people food in a hygienic manner. But the question is what the criteria are.
Idli Iniyavan, General Secretary of the State – Tamil Nadu Culinary Arts Workers’ Progressive Association
Also, it is the opinion of the people that the drinking water of Chennai Corporation is not suitable for drinking. So there is no answer as to whether the meat should be soaked in metro drinking water..or canned in water. It is the duty of the state to provide air and drinking water hygienically. Hygiene is a joint venture. They talk about the big problem when it comes to cockroaches in the restaurant. Today, even the prayer rooms in the houses are infested with cockroaches, ”he said.
There are a lot of problems here
He continued, “Government and private companies are in a situation where they cannot meet the basic needs of the restaurant, including water and sanitation. The government should raise awareness from the beginning rather than going after a problem. There are no reports of meat problems in the Kerala Shawarma affair. There are also reports of unhygienic handling by residents. In turn, the test is conducted here. But there are problems here from drinking water to sewage, ”he said.
” Apart from that there may be meat processing facilities in some shops. Roadside shopkeepers do not have such facilities. There is a difference between the food prices of star hotels and the prices of ordinary shops. Roadside shops are a source of livelihood for many people. Hands should be pointed at those who build the structure rather than blaming us alone. Our demand is that the government should focus on regularizing this as a joint venture, ”said Idli.
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