KARNATAKA: FSSAI FINDS CARCINOGENIC CHEMICALS IN PANI PURI, SAYS NEARLY 22% OF SAMPLES FAIL QUALITY STANDARDS

A recent inspection by the Food Safety and Standards Authority of India (FSSAI) revealed that nearly 22 per cent of pani puri samples collected across Karnataka failed to meet safety standards. Out of 260 samples, 41 contained artificial colouring agents and potentially carcinogenic chemicals in the sauce and meetha chilli powder, making them unfit for consumption. An additional 18 samples were found to be of poor quality.

The FSSAI identified chemicals such as brilliant blue, sunset yellow and tartrazine as the main contaminants in the unsafe pani puri. Experts warn that these artificial colourings pose significant health risks, ranging from stomach upsets to severe conditions like heart disease and autoimmune disorders.

Following a recent ban on artificial food colouring in kebabs across Karnataka, food safety officials targeted pani puri stalls and established eateries throughout the state. FSSAI collected samples from 79 locations, including 49 from various parts of Bengaluru. 

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The food regulatory body is currently analysing test results to understand the full impact of these chemicals on public health and is working with the Karnataka Health Department to consider enforcement measures against offenders.

Srinivas K, Commissioner of Food Safety, stated that the FSSAI received numerous complaints about the quality of pani puri sold in Karnataka. In response, inspections were conducted at various eateries, from roadside stalls to established restaurants. He emphasised the commitment to ensuring food safety across the state, with ongoing efforts to improve standards, particularly at smaller eateries. 

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The FSSAI advises consumers to exercise caution when purchasing street food and to inquire about ingredients before consumption. The public is also encouraged to report any suspected violations of food safety standards.