Food adulteration is a matter of serious concern. It is poisoning us slowly. It is also a matter of grave public health concern. The entire Kashmir valley is rattled after the seizure of over 3000 kilograms of rotten meat unfit for human consumption from various parts of the Valley in the last week; pain and worry have gripped Kashmir. As a matter of fact, the discovery of rotten meat in large quantities has raised serious concerns about food safety, public health, and the effectiveness of regulatory mechanisms in the region. It is worth mentioning here that on July 31, the Food Safety Department Srinagar, in coordination with the Drug and Food Control Organisation (DFCO), seized 1,200 kilograms of rotten meat from an industrial estate in the Zakura area on the outskirts of Srinagar. There are many concerns now, and people are worried about the negative impacts of rotten meat on health, especially that which we consume in restaurants and hotels. It is a matter of misfortune that the use of rotten meat in restaurants poses significant health risks to consumers.
When meat spoils, it becomes a breeding ground for bacteria like Salmonella, E. coli, and Campylobacter, which can cause food poisoning. Symptoms range from mild stomach cramps and diarrhea to life-threatening conditions like kidney failure and reactive arthritis. Vulnerable populations, such as the elderly, pregnant women, and young children, are particularly susceptible to these health issues. It should also be noted that, beyond health concerns, the practice of serving spoiled meat undermines trust in the food industry. Consumers expect safe, high-quality food, and establishments that compromise on this standard risk their reputation.
The use of rotten meat also raises ethical questions. It is the need of the hour that we get meat only through a clean chain, and restaurants have a responsibility to prioritize customer well-being; serving spoiled food is a clear breach of this duty. It reflects a lack of regard for consumer health and safety, which is fundamental to the hospitality industry. To mitigate these risks, one must implement strict food safety protocols, including regular inspections, proper storage, and thorough cooking procedures.
By prioritizing food safety, establishments can protect their customers and maintain the trust that is essential to their customer business. It is heartening to note that a case has been registered against Sunshine Foods under Sections 271, 275, and 61(1) of the Bharatiya Nyaya Sanhita (BNS). Further legal actions are planned as the investigation progresses. Dieticians and health experts have advised consumers to avoid eating meat at eateries until the supply chain is verified as safe. But food safety concerns are now very high in Kashmir.
