The weak food regulations and poor hygiene practices can lead to significant public health risks, primarily through the spread of foodborne illnesses, the health experts said.
The health experts said that unsafe food containing harmful bacteria, viruses, parasites, or chemical substances causes many diseases that can range from diarrhea to cancers.
Recently, a shocking video went viral on social media that ignited concerns over food safety in Kashmir. The footage, captured outside the revered Hazratbal shrine in Srinagar showed dead rodents floating in a tin of cooking oil used by a street vendor following which Police booked the vendor, but the incident has raised concerns about unhygienic food practices across the region.
Dr Muzaffar, a Food Safety expert, told that foodborne illnesses can range from mild gastrointestinal discomfort to severe, life-threatening conditions.
“Vulnerable populations, such as infants, young children, the elderly, and those with weakened immune systems, are particularly at risk. Common symptoms include nausea, vomiting, diarrhea, abdominal pain, and fever,” he said.
He said that stricter regulations and greater public awareness in this regard are very essential and personal hygiene such as washing hands before eating is vital, adding that the mutton that has good demand is being sold openly exposing to dust and bacteria leading to many health issues.
“Even we are witnessing that there is a good crowd at barbeque stalls where no care of hygiene is being taken and it can easily contribute to the spread of infections and transmit diseases.”
Dr Mushtaq, a Physician said that street food vendors and even at hotels and restaurants, excessive salt, Monosodium Glutamate (MSG), banned food dyes like tatrazine and over use of cooking oil that increase the trans-fat levels thereby raises the risks of heart disease.
He said that lifestyle diseases like diabetes, hypertension, fatty liver and high cholesterol are on rise and one of the reasons is the unhealthy diets.
Doctors said that regular and thorough handwashing with soap and water, especially before handling food, can prevent the transfer of pathogens.
They said that store perishable items at appropriate temperatures to inhibit bacterial growth. Refrigerate foods promptly and avoid leaving cooked foods at room temperature for extended periods.
“Use separate cutting boards and utensils for raw and cooked foods. Ensure that raw meats are stored separately from ready-to-eat items to prevent the spread of harmful bacteria,” they said.
“Street vendors, hotels and restaurants should adopt comprehensive food safety protocols, such as Hazard Analysis and Critical Control Points (HACCP), to identify and manage potential hazards in the food production process,” they added.
As per the official data, there are over 14,000 registered food establishments that operate in Kashmir under J&K Drug and Food Control Organization.
Meanwhile, the authorities at Drug and Food Control Organization maintained that they have fined over 42 lakhs for violations in 2024 for offences that range from adulteration to unsafe hygiene practices.
They said that they have been carrying inspections on regular basis besides that they are imparting training to food handlers to maintain hygiene—(KNO)
