In a tragic turn of events, Rahul Nair (24) lost his life to food poisoning, which was believed to have resulted from consuming a shawarma, from a hotel in Kochi, Kerala.
The new regulations, introduced in September last year, required all eateries serving shawarmas to obtain a mandatory license. This was in response to several incidents of food poisoning.
The state Health Department guidelines includes the date and time of the dish’s preparation in the packaging/parcel packets, and a warning not to consume it after an hour.
According to food safety experts, food poisoning from a shawarma can arise due to undercooked meat, cross-contamination, inadequate refrigeration, and Salmonella or E coli.
Dr Jayadevan opines, “The allure of street food, carries inherent risks. It’s vital for consumers to prioritise the freshness of what they consume and the hygiene of its preparation.”
Traditionally made with raw eggs, oil, and vinegar, Dr Jayadevan explains that mayonnaise is designed for immediate consumption. Proper storage, mandates refrigeration and quick usage.
Listing symptoms, Dr Vasudevan says, “Salmonella poisoning usually starts with vomiting and abdominal cramps, diarrhoea, and fever, and can lead to septicemia and even death.”
Doctors explain that mayonnaise is perishable, which means it can spoil quickly if not stored properly. Once opened, it must be refrigerated and used within the recommended time.