The Food Safety and Standards Authority of India (FSSAI) has launched a statewide crackdown on golgappa sellers in Karnataka after finding artificial colours and carcinogenic substances in tamarind sauces and chutney varieties served with panipuri.
FSSAI crackdowns stalls in Karnataka
To ensure consumer safety, FSSAI officials are conducting microbial exams on 150 collected samples, 80% of which are from Bengaluru city. These tests aim to detect harmful micro-organisms, including bacteria and viruses, which can affect consumer health.
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Food Safety Commissioner K Srinivas explained that their previous tests in June 2024 found 22% of panipuri samples to be inferior. However, those tests only sampled chutney and sauces, not the filling ingredients. “We’ve decided to conduct microbial tests” due to allegations of vendors using unhygienic water sources and rotten ingredients, said Srinivas.
While some debate whether golgappa and panipuri are the same, foodies point out slight variations. “Unlike panipuri, which requires elaborate preparation, golgappa is made by stuffing the puri with mashed boiled potato, pudina, and onion,” a food blogger explained. Panipuri is filled with boiled green peas, sprouts, and masala, and vendors use green chutney or coriander-flavoured tangy pani.
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FSSAI discovers substandard food items from Kerala
Additionally, FSSAI officials discovered substandard food items from Kerala, with 34% of 90 samples failing to meet standards. “Some food packets delivered to vendors had expiry dates of Oct 29, and most packets didn’t have labels or information on contents,” Srinivas revealed. The FSSAI is now considering testing similar items from other border districts.
The FSSAI’s efforts aim to ensure food safety and regulate the manufacture, storage, distribution, and sale of food articles. As a statutory body under the Ministry of Health and Family Welfare, the FSSAI is responsible for setting standards and enforcing regulations.
