Safe processing matters more than zesty flavours
There is a shadow — of doubt — over India’s food landscape. In recent years, a string of high-profile food adulteration cases has shaken consumer confidence. As a result, many are now more cautious about their everyday food choices. Street food, once a beloved symbol of India’s rich culinary culture, is facing growing scrutiny that is related to safety and hygiene.
In July 2024, raids on 58 pani puri stalls in Chennai revealed alarming practices. Officials found vendors using contaminated water and dipping their hands into chutneys. These cases are not isolated instances but highlight a troubling gap in food safety across India’s informal food sector. While street food brings tradition and community to life, its hygiene standards often remain unchecked.
Food safety and standards for both packaged and unpackaged foods fall under the purview of the Food Safety and Standards Authority of India (FSSAI). However, the vast number of unpackaged food vendors makes it more challenging for the regulator to enforce safety standards consistently. In contrast, packaged foods allow for stricter enforcement of traceability, transparency, and reliability standards, due to clearer labelling and standardised processing protocols.
Packaged foods, safety and trust
India’s packaged food industry is often associated with convenience. But it also reflects a structured system of food production shaped by science, regulation, and evolving consumer expectations. Compared to the informal food sector, the organised packaged food industry operates within a framework of clearer oversight. Regulatory guidelines set by the FSSAI span the entire production cycle — from sourcing raw materials to packaging the final product.
Modern processing techniques further reinforce this reliability and shelf-life amidst variable weather conditions. Methods such as pasteurisation, vacuum sealing and aseptic packaging are widely adopted across the industry. These techniques help reduce microbial risks while aiming to retain flavour and nutritional value. They also support broader distribution and storage needs, particularly in urban and working populations.
Transparency is another area where packaged foods provide clarity. From listing allergens and ingredients to providing manufacturing and expiry dates, packaged foods offer consumers, especially parents, elderly individuals, and health-conscious individuals, the tools to make informed dietary decisions.
Importantly, the industry is responding to growing consumer priorities around processed foods. Driven by market demand and growing health awareness, companies are evolving their product portfolios by introducing a wider range of offerings that cater to health-conscious consumers, thereby expanding the choices available to them. Simultaneously, there is a surge in fortifying foods with vital micronutrients to combat widespread nutritional deficiencies. These shifts mark a responsible and forward-looking approach that aligns commercial interests with consumer well-being.
A part of culinary landscape, but with risks
Street food remains a vibrant and integral part of India’s culinary landscape. It reflects cultural heritage, supports millions of livelihoods, and continues to be a popular choice for both locals and tourists. However, beneath this rich and flavourful surface lies a series of systemic risks that cannot be ignored.
A recent analysis by the Observer Research Foundation paints a grim picture, estimating that India records a staggering 100 million cases of food-borne illnesses annually, leading to approximately 1,20,000 deaths. A significant portion of these illnesses is linked to contaminated food from informal sources, including street vendors, small eateries and roadside stalls. These are not just statistics. They represent a significant public health burden that disproportionately affects the most vulnerable sections of society.
The quality of street food often deteriorates due to incorrect cooking practices. The reuse of cooking oil, for instance, is a common practice that not only diminishes the nutritional value of the food but can also lead to the formation of harmful trans fats and other toxic compounds. Similarly, the incentive to use cheaper, adulterated ingredients is high. These practices frequently trigger localised outbreaks of food poisoning and other gastrointestinal illnesses, which often go unreported, further masking the true scale of the problem.
The FSSAI has introduced initiatives to train, certify, and integrate these vendors into the regulatory framework. In collaboration with the Brihanmumbai Municipal Corporation (BMC) it launched a food safety training programme for street food vendors in Mumbai. The training modules include personal hygiene, safe food handling, storage protocols to prevent contamination and proper waste disposal. At the same time, the unorganised nature and sheer scale of the sector make this a gradual and ongoing effort.
Foster a commitment to safety
While packaged foods go beyond convenience and reflect a science-led, structured approach to addressing food safety concerns, it is important to ensure that street foods are safe and hygienic through training and rating of street vendors under national-level campaigns such as the Eat Right India movement or the Clean Street Food Hub (CSFH).
As India progresses on its path of modernisation and urbanisation, ensuring access to safe and hygienic food must become a top priority for all stakeholders involved. While the romance and tradition of street food remain integral to India’s cultural fabric, the associated health risks cannot be overlooked especially when public health is a national priority. The future of food in India must be shaped not by sentiment, but by an unwavering commitment to safety.
Arpita Mukherjee is Professor, Indian Council for Research on International Economic Relations. The views expressed are personal
Published – November 24, 2025 12:08 am IST