Five-star kitchens, shocking food safety lapses

Bengaluru

In the wake of recent food safety raids conducted by the Karnataka Food Safety and Drug Administration Department, which exposed blatant violations of food safety regulations by several five-star restaurants, citizens have been taken by surprise and left deeply shocked. The revelations have once again reignited discussions on food hygiene standards and the safety of consuming food served in restaurants. “People often assume that food served in an air-conditioned restaurant with fine cutlery and proper dining etiquette is automatically fresh and hygienic. However, that is not always true.

If hygiene is not maintained in the handling and storage of ingredients, it can still lead to food poisoning”, said S. Saroopa, Senior Nutritionist and Founder of Diet Mojo. She explained that many restaurants and eateries believe refrigerating ingredients such as meat and greens extends their shelf life, but food safety problems frequently arise from improper storage practices. “What is often overlooked is the growth of microorganisms or toxins during storage, even under refrigerated conditions. These can be extremely harmful to gut health”, she said. According to her, cooking stale meat may not completely eliminate bacteria or the toxins they produce.

Consumption of such contaminated food can disturb the ‘good bacteria’ in the digestive system and trigger infections, ‘bacterial erosion’ and lead to a range of gastrointestinal problems. Saroopa added that food may appear visually appealing and well-presented, but if the ingredients are stale or outdated, it can cause health complications like food intolerance, vomiting, diarrhoea and food poisoning. Especially in vulnerable groups such as children, the elderly and people with weakened immunity, these conditions can become serious. “Severe dehydration caused by persistent vomiting and diarrhoea can lead to dangerous complications if not treated in time. The extent of the impact depends on how vulnerable the individual is. Sometimes it can be fatal”, she said.

Low-fibre fast food trap: Saroopa also pointed out that many fast foods commonly consumed in India are low in dietary fibre. Unlike meals in several other countries, which are often accompanied by green vegetables, coleslaw, or pickled vegetables, fast food here is usually dominated by refined bread, deep-fried patties, cheese, and high carbohydrate ingredients. “Many of these foods are designed to stimulate the taste buds and make you crave more. That is why eating one burger or sandwich often does not leave you feeling truly full, and you may crave it again the next day”, she said.

She added that frequent consumption of deep-fried foods can increase the risk of obesity, high cholesterol, and other lifestyle diseases, while some repeatedly reused frying oils may also contain potentially harmful compounds. Speaking about meat consumed from restaurants or purchased from outside, Saroopa said consumers can rarely be certain about the hygiene standards followed during cutting and handling. “You do not know how the meat was cut, what equipment was used, or whether the cutting boards and knives were properly sanitised.

Wooden cutting boards, if not maintained well, can harbour microorganisms that may contaminate the meat”, she said. Skip the raw salads Dr Ranjani Raman, Chief Dietitian at Nutrition Tattva, said dietitians often advise people to prefer freshly cooked food when eating outside and avoid raw salads or cut fruits be cause of the higher risk of contamination. “Improper storage and handling of food and ingredients in restaurants increase the chances of contamination. For people with sensitive digestive systems, there is a significant possibility of food poisoning or stomach infections”, she said.

According to Dr Raman, regular consumption of unhygienic outside food may contribute to skin problems, allergic reactions, and various gut related disorders. “The di- gestive system is the first point of contact for food. When food is difficult to digest or contaminated, it can lead to bloating, irritable bowel syndrome (IBS), constipation, frequent loose stools, and in some cases, long-term inflammatory bowel diseases (IBD)”, she said. She stressed the need for stronger enforcement by authorities and regulatory bodies to ensure strict food safety protocols are followed. “Restaurants and food businesses must adhere to proper hygiene and quality standards so that food remains safe, nutritious, and healthy without compromising on quality”, she stated.