‘Those handling food in hotels have to disinfect hands as per standard procedure’
The Arabian delicacy shawarma can be the carrier of toxin producing Staphylococcus bacteria if handled carelessly, said M. K. Mukundan, an expert on food safety and director of the Konni-based Council for Food Research and Development. The food item remains banned following the death of a Thiruvananthapuram-based youngster owing to food poisoning allegedly after consuming a shawarma.
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Links:
[1] http://admin.indiaenvironmentportal.org.in/news/very-few-hotels-follow-haccp-procedures-says-safety-expert
[2] http://admin.indiaenvironmentportal.org.in/category/author/ka-martin-and
[3] http://admin.indiaenvironmentportal.org.in/category/newspaper/hindu-thiruvananthapuram
[4] http://admin.indiaenvironmentportal.org.in/category/thesaurus/kochi
[5] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-poisoning
[6] http://admin.indiaenvironmentportal.org.in/category/thesaurus/drinking-water
[7] http://admin.indiaenvironmentportal.org.in/category/thesaurus/sanitation
[8] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-safety
[9] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-contamination
[10] http://admin.indiaenvironmentportal.org.in/category/thesaurus/health-effects
[11] http://admin.indiaenvironmentportal.org.in/category/thesaurus/health
[12] http://admin.indiaenvironmentportal.org.in/category/thesaurus/kerala
