Discover why food safety is more important than taste in India. Learn about recent adulteration cases, the differences between packaged and street food, and how FSSAI is improving food safety through training and regulation. Understand the risks of informal food practices.
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The Growing Crisis of Food Safety in India
Every day, millions of Indians enjoy street food without thinking twice about what goes into their meals. From steaming momos to crispy samosas, street food is woven into the fabric of Indian culture and daily life. However, over the past few years, alarming reports about food adulteration have changed how people think about eating. The Food Safety and Standards Authority of India recorded that between 2020 and 2022, over one lakh food samples were tested across the country, and about 26 percent of them failed to meet quality standards. These are not just statistics. Behind each number is a family member who got sick or a child who fell ill after eating what seemed like innocent food.
The problem is everywhere. In Noida, 83 percent of paneer samples failed quality checks in 2024, with 40 percent containing harmful chemicals. In Rajasthan, 25 percent of food items were found to be adulterated or substandard. These cases involve mixing cheap ingredients into expensive ones, adding harmful chemicals to make food last longer, or using contaminated materials during preparation. Whether it is fake paneer made with detergents and starch, watermelons injected with harmful dyes, or milk diluted with water, the adulteration happens at every level of the food chain.
Understanding the Difference: Packaged Food Versus Street Food
When comparing packaged and street food, the differences in hygiene, regulation, and safety become immediately clear. Packaged food sold in supermarkets must follow strict rules set by FSSAI. Every package must carry clear information about ingredients, manufacturing date, expiry date, and nutritional content. The packaging materials are food-grade and do not leak harmful chemicals into the food. These products go through multiple quality checks before reaching the market, and manufacturers are held responsible if something goes wrong.
Street food, on the other hand, operates in an informal system with much less oversight. While some street vendors follow good practices, many do not have access to clean water, proper storage facilities, or training on food safety. Street vendors often prepare food in open spaces near traffic, garbage, or contaminated areas. The water they use for cooking, washing, or making items like panipuri might come from sources that are not clean or treated. These vendors may not have the knowledge about how to keep food safe or may prioritize making more money over maintaining proper hygiene standards.
The Hidden Dangers of Informal Food Practices
Informal food practices create serious health risks that many people do not realize until they become sick. One of the biggest problems is using contaminated water for cooking and cleaning. In many parts of India, the water supplied to street vendors is not always clean or free from harmful bacteria like E. coli, Salmonella, and Vibrio. When this water is used to make pani puri, wash vegetables, or clean utensils, it carries disease-causing germs directly into the food.
Reusing cooking oil is another widespread and dangerous practice. The National Human Rights Commission recently highlighted that many small eateries and roadside vendors repeatedly use the same oil for frying. When oil is heated multiple times, it breaks down and forms toxic compounds called Total Polar Compounds or TPC. These harmful substances have been linked to serious diseases including heart problems, liver damage, diabetes, Alzheimer’s disease, and even cancer. According to the Indian Council of Medical Research, oil should not be reused more than three times, yet many street vendors use the same oil for weeks.
Poor food storage is equally dangerous. Many street vendors and small food shops store leftover food at room temperature for hours or even days. This allows bacteria like Staphylococcus aureus and Clostridium to grow and multiply, creating toxins that cause food poisoning. Additionally, food contact surfaces and cooking utensils are often not properly cleaned between use, spreading contamination from raw to cooked food. The lack of covered containers for storing raw ingredients and cooked items allows dust, flies, and other contaminants to settle on the food.
How FSSAI Is Working to Improve Food Safety
The Food Safety and Standards Authority of India recognizes these challenges and has taken significant steps to improve safety across the food chain. Through the Eat Right India movement launched in 2018, FSSAI has created a comprehensive approach with three main pillars: improving standards on the supply side, building consumer awareness on the demand side, and promoting environmental sustainability.
On the supply side, FSSAI has created the Food Safety Training and Certification program, known as FoSTaC, which trains food business operators and handlers in basic hygiene and safe food practices. Through this program, thousands of food vendors have learned how to maintain proper personal hygiene, use clean water, separate raw and cooked food, and store items safely. FSSAI has also established Clean Street Food Hubs in cities like Ahmedabad, Mumbai, and Pune where vendors are certified and regularly inspected. These hubs promote food safety through strict guidelines on garbage disposal, pest control, working lights, and overall cleanliness.
On the demand side, FSSAI conducts mass awareness campaigns to help consumers make better choices. The “Aaj Se Thoda Kam” campaign encourages people to eat less salt, sugar, and fat. The Trans Fat Free India initiative aims to eliminate harmful industrial trans fats from the food supply. Consumer awareness campaigns use tools like the DART Book and Food Safety Magic Box to help ordinary people identify adulterated products and understand everyday food safety practices.
FSSAI has also focused on addressing the issue of reused cooking oil through the Repurpose Used Cooking Oil or RUCO initiative. This program educates food business operators about the health hazards of reused oil and helps them dispose of used oil properly through authorized collection agencies, which then convert it to biodiesel or soap. Under the regulations amended in 2018, any commercial eatery using more than 50 liters of oil per day must monitor oil quality and discard it when Total Polar Compounds exceed 25 percent.
Why Street Food Is Cultural but Safety Must Come First
Street food holds a special place in Indian society. It is affordable, convenient, and connects us to our heritage and traditions. From regional favorites like South Indian idli and dosa to North Indian chaat and samosas, street food represents the diversity and richness of Indian culture. Many families depend on street food vending for their livelihood, making it an important part of the informal economy.
However, no cultural tradition is worth sacrificing our health. The beauty of street food should not come at the cost of food poisoning, water-borne diseases, or long-term health problems. This is why the work of FSSAI and local authorities is so important. When street vendors receive training and operate in certified hubs with proper facilities, they can serve traditional food safely. When consumers know how to spot adulteration and understand the risks of contaminated water and reused oil, they make better choices. When regulations are enforced fairly but also supportively, both vendors and consumers benefit.
Conclusion
Ensuring safe food requires everyone to play a role. Consumers must become more aware and careful about where they buy food from, choosing vendors who follow good hygiene practices and operate in regulated spaces. Street food vendors must recognize that their customers’ health is more valuable than saving money by reusing oil or using contaminated water. Government agencies must continue to conduct inspections, provide training, and enforce rules while also supporting vendors with better infrastructure and facilities.
The recent food adulteration cases in India have already changed consumer behavior. More people are reading labels carefully, choosing packaged foods over loose items, and asking questions about food preparation. This growing awareness is a positive step forward. But awareness alone is not enough. We need continued investment in food safety training, better regulation of informal food sectors, access to clean water and proper storage facilities, and a cultural shift where safety becomes as important as taste.
Food safety is not just the responsibility of authorities or vendors. It is about all of us deciding that our health comes first. Every time you choose a vendor who practices good hygiene, every time you check an expiry date, and every time you support the push for better food safety standards, you are contributing to a healthier India. In the end, no meal is worth the risk of getting sick. True food security means eating food that is both delicious and safe, prepared with the same care and respect as the traditions that created it.
Source: India has a serious food adulteration problem & Unhygienic street food stalls raise health concerns in city
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