THIRUVANANTHAPURAM: Minister Veena George has said that the Food Security Department will set standards for making shawarma in the state. These standards must be strictly adhered to to ensure cleanliness and hygiene and to make non-toxic shawarma. The minister said that she had directed the Food Safety Commissioner to submit proposals in this regard.

"Often the chicken used for shawarma is not cooked enough. The mayonnaise used in shawarma is made from raw eggs. The amount of bacteria in raw eggs increases over time. This is what often causes problems. Therefore, only pasteurized eggs should be used. Special care must be taken regarding these two things," the minister said.

"Only a mechanized machine that can cook the chicken completely should be used to make shawarma. A limited amount of chicken should be placed in it. Those making shawarma must ensure that all parts of the chicken are completely cooked. People preparing and serving food must follow hygiene practices," she added. The minister also said that free treatment would be provided to those suffering from food poisoning in various government hospitals in Kasaragod.