Unsafe at every bite: India’s silent food safety epidemic

Food safety is both a critical necessity and a significant problem in Indian cuisine, which encompasses everything from street-side chaats to packaged snacks inside premier malls. The Food Safety and Standards Authority of India (FSSAI), established in 2006, was intended to be a robust government agency that would safeguard Indian consumers from hazardous food. Almost twenty years later, we are still asking ourselves if we are truly meeting food quality requirements while the FSSAI is in place. The sobering truth is that, despite the existence of rules, they are often not enforced, taught, or monitored closely enough, thereby putting the public at significant risk.
Foodborne diseases, which include infections caused by bacteria, viruses, and parasites, as well as chemical poisoning, are not frequently reported in India. The National Centre for Disease Control (NCDC) states that foodborne diseases and acute diarrheal diseases collectively account for over half of all outbreaks reported under the Integrated Disease Surveillance Program (IDSP) from 2011 to 2016. But this is just the tip of the iceberg; most cases go unreported because the symptoms are mild, the person doesn’t see a doctor, or the lab doesn’t confirm the diagnosis. The World Health Organisation (WHO) states that only 1% of foodborne disease instances are reported in developing nations. This lack of reporting alters how people perceive the problem, makes the threat appear smaller, and hinders policy action.
Recent investigations have revealed various microbiological and chemical risks associated with the consumption of widely consumed foods. In April 2024, reports emerged from various media outlets indicating that prohibited synthetic food colours, notably Rhodamine B, had been detected in cotton candies and Gobi Manchurian available in multiple states, including Tamil Nadu, Karnataka, and Maharashtra. Rhodamine B is not among the approved food colouring agents according to the nation’s food safety regulations. This substance is utilised in the dyeing process for various materials, including textiles, paper products, leather, printing applications, and plastic items. This substance is utilised to impart shades of red and pink. This dye is recognised as a carcinogen and is banned from use in food products. Nevertheless, it found its way into the possession of youngsters.
The issue of dairy product adulteration in India remains a significant concern for food safety, as harmful practices pose serious health risks to consumers. Common adulterants found in milk and milk-based products, such as paneer, curd, and sweets, include detergent, starch, urea, caustic soda, and formalin. These substances are often added to enhance volume, thickness, or shelf life. The impact of these substances can be quite serious, leading to issues such as gastrointestinal discomfort, damage to the liver and kidneys, and even long-term concerns like cancer or reproductive toxicity. Detergents and caustic soda can irritate the digestive tract. In contrast, substances like urea and formalin, which are prohibited in food applications, may lead to metabolic disturbances and even organ failure. Surveillance data and periodic reports from FSSAI, along with independent studies, reveal that a considerable number of milk samples tested, particularly in rural and peri-urban regions, do not comply with fundamental safety standards. The pervasive issue of adulteration, fueled by profit-driven motives and insufficient local enforcement, underscores the pressing need for enhanced monitoring, stricter penalties, and increased public awareness to safeguard one of the most commonly consumed food categories in India.
The issue of fish food poisoning stemming from chemical contamination is increasingly alarming in India. This is especially true given the illicit methods employed by street vendors and small-scale traders, who resort to harmful substances like formalin, ammonia, and synthetic dyes such as malachite green and Rhodamine B to preserve or improve the visual appeal of fish. Formalin, recognised for its cancer-causing properties, is frequently used on fish to inhibit decay, while various dyes and bleaching substances are employed to conceal age and enhance the appearance of freshness. Engaging in these practices may result in serious health complications such as nausea, vomiting, abdominal cramps, damage to the liver and kidneys, and potentially long-term risks of cancer.
Spice powders like coriander, turmeric, and chilli are being tampered with using harmful chemicals, which is a significant food safety issue in India and poses a great risk to people’s health. Synthetic dyes that are illegal, such as Sudan Red, Rhodamine B, and lead chromate, are often added to these foods to enhance their appearance and alter their colour.
Sudan Red, which is known to cause cancer, is often added to chilli powder that hasn’t been adequately made. Lead chromate, which is used to give turmeric its bright yellow colour, can seriously hurt the kidneys, liver, and nervous system, especially in kids. Rhodamine B is harmful to the liver and might cause cancer, and is sometimes found in spice mixes. These added chemicals not only make spices less healthy but also accumulate in the body over time, potentially leading to long-term health problems.
The Food Safety and Standards Authority of India (FSSAI) plays a crucial role in ensuring that food is safe throughout India. However, it has several problems, including a lack of staff and subpar labs. Millions of people own food businesses around the country, but there aren’t nearly enough food safety officers, inspectors, and trained analysts to do regular checks and enforce the rules. Recent developments, including the operation of cloud kitchens and home-based food businesses without the necessary permits, as well as cases of food tampering and contamination in school meal programs, highlight the challenges of enforcing regulations. Even though the FSSAI is in place and rules are frequently updated, people still intentionally alter food in India. Until manufacturers realise that the food they produce is meant to feed their fellow humans, this menace won’t stop. Feed the community as if you are feeding your own children.
Biju Dharmapalan
(Dr.Biju Dharmapalan is the Dean -Academic Affairs, Garden City University, Bangalore and an adjunct faculty at the National Institute of Advanced Studies, Bangalore, E-mail: bijudharmapalan@gmail.com)