Motorway eateries face scrutiny
The Punjab Food Authority (PFA) launched an inspection campaign on Sunday in the motorway service areas, bus and railway stations across the province to ensure the provision of safe, healthy and quality food for commuters.
The authority shut down a restaurant, punished 132 food business operators (FBO) with Rs1.73 million worth of fine and issued warning notices for improvement to a number of others.
PFA Director General Muhammad Asim Javaid paid surprise visits to cafes, tuck shops, restaurants and other eateries in the motorway service areas between Lahore and Faisalabad. The officials examined the production areas, kitchens and other parts of the food outlets. The purpose of the visits was to check the performance of PFA's field teams and ensure the availability of standard food.
PFA teams inspected more than 1,180 food points, including 860 eateries, at bus stations and 322 in motorway service areas.
They discarded 318 litres of spurious drinks, 390 litres of drinking water, 150kg of expired snacks and 140 litres of rancid edible oil.
The DG said the authority had taken action against FBOs selling expired snacks and substandard water, using rotten vegetables and failing to present the product registration and medical certificates of workers.
He said hefty fines had been imposed over violations of the Punjab Pure Food Regulations and warning notices issued to improve hygienic conditions and address minor issues.
PFA Director General Asim Javaid said the use of substandard cooking oil and expired items was very harmful for human health.
The official said the commuters should also check the food quality before buying items from the service areas and register complaints on the PFA helpline.
Meanwhile, explaining food adulteration, Punjab Food Department Deputy Director Zahir Qaiser said one kind of the practice involves the deliberate addition of substances to increase product weight or volume, like adding water to milk, starch to spices or chalk powder to flour.
Sometimes, the quality is compromised due to negligence or lack of proper hygienic practices during the production, storage and handling of food.
The official said contaminants such as pesticides, heavy metals and environmental pollutants can also inadvertently enter the food supply.
Another kind of adulteration is metallic contamination caused either during processing or packaging. Chemical adulteration is caused due to unauthorised or harmful chemicals for enhancing the appearance or shelf life of food.
Dr Furqan Malik from the Mayo Hospital said consumption of adulterated food can lead to immediate health issues such as food poisoning, gastrointestinal disorders and allergic reactions. Contaminants like pesticides, heavy metals and microbial pathogens can cause symptoms ranging from nausea, vomiting and diarrhea to severe abdominal pain and fever.
Food Department Deputy Director Zahir Qaiser said the primary driver of food adulteration is economic gains. Producers may adulterate food to reduce production costs and increase profits.
He said the second cause of food adulteration is inadequate regulatory frameworks and enforcement mechanisms. He said producers may resort to adulteration to meet market demands and maintain competitive pricing.
Also, both producers and consumers may lack awareness about the dangers of adulteration. Undetected adulteration of food products is especially prevalent in regions with limited access to advanced testing technologies.
Dr Furqan Malik said addressing food adulteration requires a multifaceted approach involving regulatory measures, public awareness and technological advancements. He urged the government to implement stringent food safety regulations. This includes setting clear standards for food quality, conducting regular inspections and penalising violators.
He said prolonged exposure to adulterated food could result in chronic health problems such as neurological disorders, kidney damage, cancer, cardiovascular diseases, liver damage and respiratory problems.
He said developing rapid testing kits, biodegradable packaging and safe preservatives can contribute to safer food supply.