Shawarma, a popular Middle Eastern street food in Hyderabad, has come under scrutiny following several cases of food poisoning. Health officials report unhygienic handling, improper meat storage, and lack of regulation among street vendors as key issues, raising concerns about food safety. Authorities now urge caution when purchasing street shawarma.
In response to food borne illness reports, the Telangana Food Safety Department raided several shawarma outlets in Hyderabad on 17 October. The inspections revealed major food safety violations, leading to temporary closures and public concern at popular eateries
Hyderabad’s beloved street food, shawarma, has recently come under increased scrutiny. Multiple cases of food poisoning and numerous health and safety violations found at various eateries has put the focus on this delicacy.
Once, a popular go-to snack for its flavour and affordability, shawarma is now at the centre of a growing debate over food safety and hygiene.
A series of food poisoning incidents in Hyderabad have been reported, including a notable case at Grill 9, where a police inspector from the Central Crime Station (CCS), T. Vamshi Krishna Rao, and his driver, fell seriously ill after consuming shawarma. Several others also fell ill after eating at the same establishment.
As a result, Grill 9 was booked under Section 274 of the Bharatiya Nyay Sanhita (BNS) for food adulteration. This prompted a formal complaint and an investigation by the Karkhana police, who have filed a case against the eatery for serving adulterated food.
Crackdown by the food department
These incidents led to a crackdown by authorities. On 17 October, the Telangana Food Safety Department conducted raids across several shawarma outlets in Hyderabad after reports of food borne illnesses linked to the dish emerged.
The raids uncovered significant violations of food safety regulations, resulting in temporary closures and raising concerns among the public. Popular eateries inspected included Mujtaba Grills in East Marredpally, Shasha Shandar Shawarma, Rolls on Wheels near Paradise Metro Station, Sync Shawarma near Secunderabad East Metro Station, and Asian Chow.
One of the most alarming discoveries was the use of synthetic food colourants at Mujtaba Grills, which were immediately confiscated and discarded by officials. Shasha Shandar Shawarma was found operating without a valid FSSAI licence, while both Mujtaba Grills and Rolls on Wheels had failed to display their food safety licences as required by law.
In addition, the inspections revealed unsanitary storage conditions, improper labelling of food items, and a failure to adequately separate raw meats and poultry, which increases the risk of cross-contamination. Many of the outlets also lacked health certificates for their staff, which is a mandatory requirement under Telangana Food Safety Department regulations.
The Telangana Commissioner of Food Safety emphasised that many shawarma vendors in the city are not adhering to proper hygiene standards. Further inspections are expected as authorities work to ensure compliance with food safety regulations.
“First, we inspect the unit, identify the violations of FSSAI guidelines, and issue a notice to the vendor,” Dr. Sivaleela, Director of the Food Safety Department, Telangana, told.
The outbreak
“There were very few shawarma outlets in the city earlier. If someone from Gachibowli wanted shawarma, they would have to travel to Tolichowki. Only a handful of places served it,” Hyderabad based gastroenterologist Dr Abdul Aslam told #Khabarlive.
“But after COVID-19, you might have noticed a significant increase in the number of shawarma outlets. Now, every other kilometre, you’ll find a shawarma stand. That’s where the problems begin. There are too many outlets, but not enough customers, so many of them end up keeping stale shawarma on the stand from the afternoon until late at night. Improper storage of ingredients and failure to separate raw and cooked foods are also common issues. This can lead to cross-contamination and spoilage.,” Dr Aslam said.
He also highlighted the risk of bacterial contamination. “Shawarma often contains meat that can harbour bacteria such as Salmonella, E. coli, Clostridium, and Campylobacter. If the meat isn’t cooked thoroughly or stored at unsafe temperatures, these bacteria can multiply and cause food borne illnesses. Cross-contamination is a significant risk when raw meat comes into contact with ready-to-eat foods or surfaces.”
Dr. Aslam further explained the health risks associated with improperly handled shawarma, including the danger of botulinum toxin, which can develop in meat that isn’t stored or cooked properly.
According to Dr. Aslam, some establishments have been reported using substandard meats and synthetic food colours, which not only compromise food safety but can also introduce harmful chemicals into the dish. “Poor sanitation in food preparation areas only adds to the risk of contamination. Many shawarma shops have been cited for unclean environments, which can harbour dangerous pathogens,” he said.
In addition to the hygiene issues, several shawarma vendors operate without valid licences FSSAI, which indicates a lack of adherence to safety regulations. “This absence of oversight allows unsafe practices to go unchecked,” Dr. Aslam remarked.
Egg mayonnaise also a culprit
Dr. Sivaleela told South First that that mayonnaise is a major cause of food poisoning in shawarma. “The main reason for food poisoning is mayonnaise. They are preparing it with eggs, and it’s getting contaminated.”
“Homemade mayonnaise, which is sometimes made with raw eggs, can be contaminated with Salmonella, leading to nausea, vomiting, and diarrhoea if not prepared or stored correctly,” she added.
Dr. Aslam added, avoid mayonnaise, “if you want to continue eating shawarma.”
In 2023, Kerala became the first Indian state to ban the production and storage of mayonnaise made from raw eggs after laboratory tests revealed the presence of harmful microorganisms in market samples. If implemented, this ban would make egg-based mayonnaise the first food product prohibited in the state.
When asked if the food department is considering banning mayonnaise, Dr. Sivaleela responded, “We haven’t decided yet. If any decision is made, we will inform the public.”
Lastly, Dr Aslam cautioned about the nutritional content of shawarma. “Shawarma is often high in fat and sodium due to the fatty meats and added sauces. Regular consumption can raise cholesterol levels and contribute to heart disease. High sodium intake is linked to health problems like hypertension and cardiovascular disease, especially when heavily seasoned shawarma sauces are used.” #hydkhabar
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