"Pani Puri Samples in Karnataka Contain Cancer-Causing Agents and Artificial Colors"

Pani puri lovers in Karnataka should be cautious following a recent inspection by the Food Safety and Standards Authority of India (FSSAI). The inspection revealed that nearly 22% of pani puri samples collected from various locations in the state did not meet safety standards, highlighting potential risks associated with consuming this popular street food.

Shortly after prohibiting artificial food coloring in kebabs across Karnataka, food safety officials turned their attention to pani puri vendors and established eateries across the state. According to reports, the Food Safety and Standards Authority of India (FSSAI) collected random samples of pani puri from 79 locations statewide, including 49 from different parts of Bengaluru.

Srinivas K, Commissioner of Food Safety, announced that the FSSAI had received numerous complaints about the quality of pani puri sold across Karnataka. In response, inspections were carried out at a range of establishments, including roadside stalls and well-known restaurants, to address these concerns.

The inspections revealed concerning findings. Out of 260 samples gathered, 41 were found to have artificial colorants and potentially carcinogenic chemicals in their sauce and sweet chili powder, making them unsuitable for consumption. Furthermore, 18 samples were identified as being of low quality.

The FSSAI pinpointed chemicals such as brilliant blue, sunset yellow, and tartrazine as the main reasons behind the unsafe pani puri. Experts have highlighted the health risks linked to these artificial colors, warning that exposure could result in various health issues. These range from minor stomach discomfort to more severe conditions such as heart disease and certain autoimmune disorders.

FSSAI is currently studying the test results to grasp the complete effect of these chemicals on public health. They are working closely with the Karnataka Health Department to consider possible actions against those responsible.Srinivas K emphasized their dedication to ensuring food safety statewide. They are reviewing data and exploring different approaches to enhance food safety standards, especially at smaller eateries.

This incident with pani puri is not unique. The FSSAI had previously banned artificial colors in kebabs, gobi manchurian, and cotton candy due to similar concerns. The FSSAI advises consumers to exercise caution when purchasing street food and inquire about ingredients before consumption. They are also encouraging the public to report any suspected violations of food safety standards.

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