Kozhikode: Five squads of the Food Safety Department inspected eateries in Kozhikode Town, Koduvally, Kunnamangalam, Elathur, and Vadakara, and initiated action against outlets that failed to strictly adhere to safety regulations.

The squads led by food safety officers issued notices mentioning corrective measures to certain eateries where minor issues were found. Penalties were slapped on those found to have committed major violations.

Shawarma: Points to note

• Meat, meat-based dishes, and eggs fall under the 'risk category' and hence, should be handled in hygienic conditions.
• Bacteria like Salmonella often present in raw eggs, can lead to food poisoning. Hence, raw eggs should not be used for preparing mayonnaise.
• Eggs should be pasteurised before preparing mayonnaise.
• Bacteria could be destroyed by heating eggs at 60 degrees Celsius for three to five minutes.
• Procured meat should be immediately washed properly, marinated, and kept in the freezer. Meat will turn stale if kept at room temperature for more than two hours.

Findings of the squads
Kozhikode: Of the 471 samples tested over the past three months, 48 food items were found short of the prescribed quality. The samples were collected based on suspicion that they did not meet the safety standards.

Artificial colours were found to be used in biryani, meat dishes, and manthi. Some eateries used artificial colours to attract customers. The Food Safety Department has initiated action against such outlets.