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The Food Safety Department in the Indian state of Kerala has launched a comprehensive enforcement initiative targeting the unsafe reuse of cooking oil, resulting in the suspension of 32 business licences. During the statewide operation, special enforcement squads destroyed 568 litres of used frying oil deemed unfit for human consumption.
The crackdown was executed by 56 special squads that carried out 160 inspections across various establishments. According to data released by the Food Safety and Standards Authority of India (FSSAI), the teams issued 23 violation notices and discarded approximately 7,000 snack items prepared under unsafe conditions. The FSSAI utilized social media to share footage of the inspections, emphasizing that the drive aims to identify non-compliant businesses and enforce strict food safety protocols.
The campaign primarily focused on eateries where oil is repeatedly subjected to high temperatures for frying. Officials scrutinized food preparation techniques and the physical condition of oil used for snacks and fried products. This initiative underscores the necessity of continuous monitoring in high-volume commercial kitchens preparing food for the public.
While the FSSAI's public update did not disclose the specific districts or names of the penalised businesses, the scale of the action demonstrates a rigorous commitment to preventing hazardous food from reaching the market. It remains unclear if the suspended licences can be reinstated once the operators address the violations and meet the required safety criteria.
Technically, cooking oil undergoes significant chemical degradation when heated repeatedly, especially during deep frying. Continuous exposure to high temperatures, moisture, and food particles alters its composition. The primary metric for assessing this deterioration is the concentration of Total Polar Compounds (TPC). High TPC levels indicate that the oil has deteriorated and is no longer safe for frying. The FSSAI has warned that excessive levels of these compounds are toxic and associated with severe health risks, including hypertension, atherosclerosis, liver disorders, and Alzheimer's disease.
To regulate the quality of frying oil, the FSSAI has mandated a maximum TPC limit of 25% since July 1, 2018. Any oil exceeding this threshold must be discarded. This regulation places the responsibility on food businesses to proactively monitor their frying medium. The timing of this enforcement drive coincides with the festive season, a period of heightened demand for fried snacks. Despite the pressure on commercial kitchens, the department maintains that safety standards remain applicable, and the 25% TPC limit serves as a measurable standard for public protection.
Source: Dailyhunt