KOLLAM: During five months in the district, the Food Safety Department conducted inspections of 230 shawarma shops and collected fines totaling Rs 1.86 lakh. Fifteen shops were closed and notices were issued to 55 shops. The fines were levied for not following the guidelines issued by the Health Department regarding the preparation of shawarma.

Fourteen cases have also been filed for the sale of unlabelled parcels. Shigella was reported in the brother of a five-year-old boy who died of food poisoning in Paravur two months ago. It was found that Shigella was contracted from eating shawarma. The Food Safety Department is increasing inspections as food poisoning cases are likely to rise during the rainy season.

Mayonnaise

1. Mayonnaise is also a concern in shawarma preparation.

2. The Health Department advises that mayonnaise should only be made from pasteurized eggs.

3. However, raw eggs are widely used.

4. A time limit label is not affixed when shawarma parcels are delivered.

5. Mayonnaise can become life-threatening after a certain amount of time.

Penalty during five months: Rs 1.86 lakh

Cooking instructions

1. Shawarma cones should not be placed in open areas where wind and dust may enter.

2. Shawarma preparers must be hygienic and medically fit.

3. The meat used for shawarma should not be stale.

Mayonnaise should not sit at room temperature for more than two hours. The knife used to cut shawarma should be sterile. Health Department officials stated that it should be noted on the parcel that it can be consumed up to one hour from the time of cooking.