In a significant move to safeguard public health, the Karnataka Health Department has issued a ban on the use of plastic sheets for steaming idlis in hotels, restaurants, and by food vendors across the state. This decision addresses growing concerns about the potential health risks posed by toxic chemicals leaching from plastic into food.
Health Risks Prompting the Ban
Research has indicated that chemicals such as Bisphenol A (BPA) and phthalates, found in plastic, can leach into food when exposed to heat. These substances are known endocrine disruptors and have been linked to serious health issues, including cancer and reproductive problems. The Health Department emphasized the priority of public health and urged all food establishments to adopt safer alternatives like steel plates or banana leaves.
Inspection and Enforcement
Following a tip-off, officials from the Karnataka Food Safety and Drug Administration Department conducted inspections at 251 hotels and eateries throughout the state. During these inspections, 52 establishments were found using plastic sheets for steaming idlis. Consequently, the department has launched a week-long initiative to combat the plastic menace and directed all food vendors to cease using plastic sheets immediately.
Adopting Safer Alternatives
The Health Department has recommended traditional and non-reactive materials such as cotton cloth, banana leaves, and steel plates for steaming idlis. These alternatives prevent chemical contamination and help preserve the nutritional value of food. Additionally, using biodegradable options like banana leaves aligns with sustainable practices and environmental conservation.
Public Health Priority
Karnataka Health Minister Dinesh Gundu Rao has stated that strict action will be taken against violators of the ban. He urged the public to report instances of plastic use in food preparation to ensure safe and healthy food for all. This ban is part of a broader effort by the state to promote public health and environmental sustainability, emphasizing the importance of safety in food practices.