Food safety is not a seasonal campaign; it's a continuous responsibility. Regular checks strengthen our collective effort to ensure that what reaches our kitchens is not only flavorful but also pure, safe, and trustworthy.
Published Oct 22, 2025 | 8:00 AM ⚊ Updated Oct 22, 2025 | 8:00 AM
Food safety officials in Telangana carried out inspections across all districts, covering more than 30 spice manufacturing and repacking units. The findings were shocking.
Synopsis: A recent inspection of more than 30 spice manufacturing and repacking units in Telangana revealed a shocking truth: Many households might have used an unwanted and nauseating ingredient in their kitchens, which was masked by the mouthwatering aroma of food. How can we prevent such contaminated and adulterated ingredients from reaching our dining table?
Spices are the soul of Indian cuisine. From the fiery red chilli to the earthy turmeric and the pungency of black pepper, they define not just our food, but also our culture.
Yet, when the very ingredients that bring us comfort and flavour become compromised, the risks they cause to public health cannot be ignored.
As part of the ongoing #SpicesDrive, food safety officials in Telangana carried out inspections across all districts, covering more than 30 spice manufacturing and repacking units. The findings, unfortunately, raised some serious concerns.
Two facilities in particular, M/s Srivari Spices & Foods Ltd at Jalpally and M/s Divine Spices at Kapila Nagar Colony, Bandlaguda Jagir, were flagged for serious violations.
Inspections revealed multiple serious lapses that put public health at risk. Pest and rodent infestations were evident throughout the premises, contaminating raw materials and storage areas and creating a high risk of foodborne diseases. Hygiene standards were found to be alarmingly low, with dirty floors, unclean equipment, and poorly maintained storage spaces highlighting a complete disregard for basic sanitation protocols.
Equally concerning was the absence of a Food Safety Training and Certification (FoSTaC) supervisor, indicating that critical operations within the facilities were running without professional oversight or adherence to standard safety practices.
Officials also discovered unlabelled and expired products being stored and, in some cases, sold to consumers, creating a direct threat to health and violating essential food safety regulations. To compound these risks, workers handling the spices did not have any medical fitness records, raising the possibility of disease transmission through direct contact with food items.
Collectively, these violations underscore the urgent need for stricter monitoring, professional training, and accountability in spice manufacturing because the spices that add flavour to our meals should never compromise the safety of those who consume them.
The most alarming discovery was the seizure of 15 kg of black pepper and 18 kg of bay leaves contaminated with rat faeces, alongside improperly labelled curry-leaf powder. Such lapses not only violate food safety laws but also directly endanger consumer health.
Authorities have seized the contaminated stocks and issued multiple improvement notices. Enforcement actions are underway, reinforcing the message that negligence in food safety will not be tolerated.
But this drive is about more than catching offenders; it’s about reminding us that spices are consumed daily in every Indian home, often by children and the elderly who are most vulnerable. Adulteration, contamination, and poor hygiene practices are not just regulatory violations; they are public health hazards.
How do we prevent such incidents in the future? The answer lies in a collective effort:
Stricter hygiene protocols: Manufacturers must ensure pest-free, sanitised facilities with regular fumigation and housekeeping schedules.
Mandatory FoSTaC training: Every unit must appoint a certified food safety supervisor to oversee safe handling.
Robust labelling & traceability: Clear labels with expiry dates and batch codes, along with digital traceability tools like blockchain, can build consumer trust.
Periodic lab testing: Regular checks in National Accreditation Board for Testing and Calibration-accredited labs can detect contaminants early.
Worker health checks: Medical fitness certificates and hygiene audits of workers should be made compulsory.
Consumer vigilance: Consumers must read labels, avoid excessively cheap/unbranded products, and report suspected malpractice.
Tougher enforcement: Surprise inspections, public disclosure of violators, and heavy penalties will deter unsafe practices.
Food safety is not a seasonal campaign; it’s a continuous responsibility. Drives like these strengthen our collective effort to ensure that what reaches our kitchens is not only flavorful but also pure, safe, and trustworthy.
The real essence of spices should be in the taste they bring, not in the hidden dangers they may carry.
(Edited by Majnu Babu).
