Opinion | World food safety day: Ensuring what we eat is safe and nutritious

Zoya steps out every morning and goes down to the market in Srinagar, her jute bag swinging across her hip, the aroma of fresh vegetables blending with the faraway smell of kehwa. Like the rest of us, she believes that what she purchases will feed her family. But what she does not see, the dusty palms that pack her rice, the open sweets with flies buzzing around them, the detergent-spiked milk, speaks otherwise. Food is not merely a daily necessity, it is life. And yet how many times do we ever question: is what I eat safe? Each year on June 7, the world observes World Food Safety Day, a vital global initiative launched by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). In addition to being a basic component of public health, food security, and economic prosperity, the day serves as a reminder that food safety is a shared responsibility. The theme for this year, “Food safety: prepare for the unexpected,” exhorts countries, communities, and individuals to fortify their food systems and avoid foodborne hazards that may have long-term repercussions. The day has additional significance in India, especially in areas like Jammu & Kashmir. Ensuring food safety is both a challenge and a necessity in this area, where informal food practices frequently predominate and local food markets play a significant role in daily life.

Food safety refers to the handling, preparation, and storage of food in ways that prevent foodborne illnesses. WHO estimates that 600 million people globally, nearly 1 in 10, fall ill after consuming unsafe food each year. Of these, 420,000 die, many of them children under the age of five. Food poisoning and diarrheal illnesses are just two of the many health problems that can result from eating unsafe food. Long-term consequences include cancer, liver damage, and kidney failure. The risks have only increased as a result of growing urbanization, climate change, and globalization of food supply chains.

You may now take a moment to consider this: aren’t the authorities in charge of ensuring food safety? Shouldn’t agencies like the FSSAI make sure that the food that ends up on our plates is safe, pure, and clean? It’s a legitimate query. The reality is that food safety doesn’t start in a lab or finish with an inspection. The farmer harvests the crop, the vendor sells it at your neighborhood market, and yes, you, the customer, decide what to buy, what to doubt, and what to disregard. Since every stage of the process, from the farm to your fork, is a link in the chain, food safety is everyone’s concern. The entire system collapses if even one link fails. Food is more than just a source of nutrition in Jammu & Kashmir; it is also a part of the local culture, customs, and way of life. The region has a thriving informal food economy, which can be seen in the busy vegetable markets of Batamaloo and Lal Chowk as well as the street food vendors in Baramulla or Anantnag. However, worries about adulteration, food hygiene, and regulatory gaps frequently cast a shadow over this very vibrancy. Take a walk through any busy street in your area and you’ll spot a pani puri stall, surrounded by eager customers, laughter, and splashes of tangy water. But what often goes unnoticed is the lack of gloves, the reused water, and the absence of basic hand hygiene. It’s in these small gaps that contamination finds a home. A different reality, however, starts to show as you get closer, past the bustling conversation, the piled baskets, and the smell of street food. One where unsafe practices are occasionally concealed by the gleam of fresh produce. A few persistent problems have been noted in J&K’s thriving local markets. Many small vendors and even licensed food businesses often lack awareness of basic safety protocols. Food is frequently handled without gloves, stored at unsafe temperatures, or displayed in open areas exposed to dust and pollution.

In summer, meat and dairy products are left unrefrigerated in markets. Vegetables and fruits are sometimes washed using contaminated water sources, also expired packaged items have been found on local shop shelves. A 2022 report by the Food Safety Department of J&K highlighted that over 18% of food samples tested in the region failed safety standards, with adulteration in milk, oils, spices, and sweets being most common.

Despite the Food Safety and Standards Act (FSSA), 2006, enforcement on the ground faces hurdles: insufficient staffing, lack of equipment, and limited public cooperation. In remote areas, food safety checks are rare, and awareness about consumer rights is minimal.

Foodborne illnesses are frequently misdiagnosed and underreported. Typhoid, hepatitis-A, and stomach infections are frequently linked to inadequate food and water hygiene in Kashmir. Many patients with gastrointestinal problems had a history of eating from unlicensed street vendors or consuming packaged goods past their expiration date, according to doctors at SKIMS and GMC Srinagar. Elderly people and children are particularly at risk. For instance, schoolchildren who purchase snacks from street vendors run the risk of coming into contact with chemical adulterants or microbiological contamination, such as harmful preservatives in local snacks or illegal dyes in candies. So what exactly are we missing when we walk through these colorful markets, trusting the freshness of what we see? Beneath the surface, several key risk areas continue to threaten the safety of the food we consume daily. Let’s take a closer look at the most pressing concerns in our local markets. It is still very common for illegal substances to be mixed with food. Examples include the use of non-edible artificial coloring in confections, brick powder in chili powder, and detergent in milk. Gloves and hair nets are not worn by many food handlers. The same unwashed hands are used to handle food and exchange money. The distinction between raw and cooked food is not very clear. In some rural areas, packaged products are sold without proper labeling, manufacturing and expiry dates, or FSSAI registration numbers. Perishable foods are either not refrigerated or are left out in the open to attract dust and flies. Both quality and safety are jeopardized. While these risks pose serious challenges, they haven’t gone unnoticed. In recent years, government bodies and local institutions have begun taking steps, small but significant, toward safer food practices across Jammu & Kashmir. In recent years, the J&K Food Safety Department has taken the following actions:The Eat Right India Movement’s awareness campaigns in schools and colleges; the Food Safety Training and Certification (FoSTaC) initiative’s training workshops for street vendors; the introduction of mobile food testing vans that travel to markets to conduct on-the-spot sample testing; and the raids, seizures, and fines imposed on manufacturers and retailers of contaminated food and sometimes unexpectedly highlighting food safety issues in places we least expect just like during a regular evening registration drive near the hallowed Hazratbal Shrine in early February 2025, a street vendor’s cooking oil container was discovered to contain a dead mouse. This startling discovery was caught on camera in a widely shared social media video. The J&K Police quickly booked the vendor, and the incident spurred a regional discussion about the hygienic hazards that can exist even in the vicinity of holy places or in Karanagar, Srinagar (March 2025) Food Safety Officers under the command of Assistant Commissioner Hilal Ahmad Mir raided a popular restaurant in Karanagar after receiving a complaint from a customer. Before sealing the space, they disposed of the tainted food after discovering unhygienic conditions in the kitchen. This was a component of a broader crackdown; in Srinagar alone, more than 295 cases have been brought against operators of food businesses who violate hygienic standards. These incidents show that food safety violations occur everywhere food is served, including in well-known restaurants and close to places of worship. They are not limited to markets or street vendors. They also represent a larger change: instead of merely reacting, authorities are acting quickly and openly. However, particularly in remote districts, these measures frequently lack scale and continuity. To increase the impact of these initiatives, transparent reporting systems, community-based monitoring, and routine inspections are required. Though encouraging, the current course of action is just the beginning. We need to act more broadly and look more closely if we genuinely want safer food on every plate in Jammu & Kashmir. Now is the time to consider what actually needs to change. Consumers need to be taught how to read food labels, look up expiration dates, and report unsafe practices via online portals or helplines. In towns and villages as well as cities, small food vendors, dhabas, and fruit and vegetable vendors require fundamental instruction in safe handling, temperature control, and hygiene. As part of their health education programs, schools and universities can offer food safety modules. Local communities’ youth-led awareness campaigns can make a lasting impression. Increasing the Compliance and accountability will be enhanced by more food inspectors, better-equipped labs, and harsher sanctions for infractions. Markets and vendors who uphold hygienic standards can receive special incentives, such as certifications as “Clean Street Food Hubs.” However, unless people, the ones who purchase, sell, and eat food on a daily basis, play their role, no amount of policy change or enforcement will be successful. The media is equally potent in the current digital era. The key to long-lasting change lies with the media and consumers. The consumer also has the ability to influence change. One way to encourage sellers to maintain hygiene is to boycott unreliable vendors, demand clean food, and ask questions. Traditional and digital media are essential for drawing attention to harmful behaviors, sharing success stories, and reminding people that food safety starts at home. Establishing a food safety culture in Kashmir, where hospitality is ingrained in the culture and food serves as a communal symbol, will necessitate a blend of modern and traditional methods, fusing scientific knowledge with community-led watchfulness. It’s time to acknowledge that access to safe food is a fundamental human right rather than a luxury as we commemorate another World Food Safety Day. You all have a part to play in making sure that the food on our plates is wholesome, safe, and produced ethically, whether you are a homemaker in Kupwara, a vendor in Shopian, or a legislator in Jammu. Food safety is about everyone’s health, sustainability, and dignity, not just about preventing disease. Establishing a strong and secure food system in Jammu & Kashmir can benefit local economies, public health, and the population’s awareness and empowerment. Zoya’s story serves as a reminder rather than an exception. A reminder that actual people, actual families, and actual risks are what make food safety more than statistics or regulations. It’s about the kebabs that are sold next to houses of worship, the milk we add to our morning chai, and the food our kids eat after school. Making sure our food is safe becomes more than just a rule in a place like Jammu & Kashmir, where food is a part of our culture, memories, and way of life. It turns into a responsibility. a commitment we make to ourselves, our kids, and our communities. Let’s make today a call to action to question what we’re served, think before we eat, and create a safer, healthier tomorrow.

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