Mumbai's popular Uttam Mithai Bhandar has come under the scanner after the Maharashtra Food and Drug Administration (FDA) suspended its licence over alleged food safety violations, rendering it non-operational now.
Why was the licence suspended?
According to PTI, when the FDA team checked the Butyro-Refractometer (BR) reading of the oil used for frying food items, it was found to be exceeding the permissible limits. The 'vanaspati ghee' (hydrogenated vegetable oil) used for frying jalebis and imratis was found to be harmful to consumers' health. The team also found cockroaches roaming in the area where these food items are prepared. Moreover, it was also found that the synthetic food colour Tartrazine was used in making imratis and jalebis.
Officials further mentioned that cobwebs were found on the walls at the unit and there was an absence of medical fitness certificates for the 25 to 30 staff members working there, it added. The batter used for making idlis was kept open beside a drainage line, and packets of tobacco and calcium carbonate were found where samosas and bhajias were being fried.
What are the health risks?
A butyro refractometer is a specialised device that is used to measure the purity of oils, fats, and waxes—particularly dairy products like ghee and butter. This is done by determining their refractive index and Butyro (B.R.) scale values.
Usage of Vanaspati in cooking is harmful, even though it provides cheap and stable cooking performance, especially in frying and baking. Consuming food cooked with vanaspati may eventually lead to an increased risk of heart disease, stroke and type 2 diabetes.
Unhygienic kitchens can expose consumers to food poisoning with symptoms like:
- Nausea and vomiting
- Diarrhoea
- Stomach cramps
- Fever
- Dehydration
In severe cases, foodborne illnesses can require hospitalisation, particularly among vulnerable groups.
