Recent shawarma food poisoning cases spark health concerns in Hyderabad

Hyderabad: Shawarma, a popular street food in Hyderabad, has recently come under scrutiny due to several food poisoning cases.

While widely enjoyed for its taste and affordability, concerns over hygiene and food safety have emerged, leading to hospitalisations and restaurant closures in the city. The health risks associated with improperly handled shawarma have led to a debate over its safety.

Recent cases of food poisoning

Multiple incidents in Hyderabad have highlighted the health risks of consuming unhygienic shawarma.

Salmonella infection in Lothukunta

On January 12, 17 individuals who dined at a shawarma spot in Lothukunta were hospitalised after experiencing symptoms like vomiting, fever and diarrhoea. The GHMC food safety wing visited the eatery two days later and found it closed. One patient was diagnosed with salmonella infection. Tests for others were initiated, but a lack of samples hindered the investigation. Following the incident, the GHMC suspended the restaurant’s license.

Police inspector fell ill from food in Karkhana

Similarly, in another case, Karkhana police booked a case against Grill 9 restaurant after a Central Crime Station (CCS) inspector fell ill after eating shawarma on September 30. The inspector’s illness led to legal action under Section 274 of the BNS Act, but no other complaints were received.

Health risks of improperly handled shawarma

Nutritionists and doctors have raised alarms over shawarma’s potential health hazards.

Dr Manisha Rao, a dietitian, said, “Shawarma, when not prepared under proper hygienic conditions, can become a breeding ground for bacteria like Clostridium, which can produce harmful toxins if the meat is improperly cooked or stored.”

Food safety inspectors also emphasised the risks of reheating shawarma. “Partially cooked meat that is reheated improperly can generate harmful bacteria. High temperatures during cooking are essential to eliminate this risk,” stated a GHMC food safety officer.

Botulism and shawarma

Botulinum toxin, a dangerous substance that can develop in improperly handled meat, is a major concern. If shawarma meat is not stored at the right temperature or is reheated incorrectly, it can lead to foodborne illnesses such as botulism.

Dr Rao explained, “Botulinum toxin thrives in conditions where meat is not cooked properly. Eating such shawarma can cause serious health issues like food poisoning and, in severe cases, even death.”

Nutritionists warn of excessive consumption

Beyond hygiene, experts also warn of the nutritional impact of shawarma.

According to dietitian Neha Sharma, “Shawarma is often high in fat and sodium due to fatty meats and added sauces. Regular consumption can increase cholesterol levels and contribute to heart disease.” She recommends that shawarma be consumed in moderation and advises choosing lean meats with minimal dressing to reduce fat intake.

Food safety precautions

To mitigate health risks, food inspectors recommend that shawarma be consumed only from hygienic establishments that follow proper food safety guidelines.

“Consumers should ensure that the shawarma they purchase is freshly prepared and cooked thoroughly. Avoid places where meat appears cold or has been sitting out for long periods,” said Neha Sharma.

As shawarma remains a popular choice among Hyderabadis, awareness of its health risks is essential. Ensuring proper food handling, hygiene and moderation can help reduce the chances of falling ill.