The recent controversy over adulterated prasad at the Tirupati temple
has sent shockwaves across India. Temples, revered as symbols of purity, are
trusted by millions of devotees. Allegations that the food offerings there may have
been tampered with break this sacred trust. However, this incident is not
isolated—it highlights the larger, pervasive issue of food adulteration in
India, a problem that continues to threaten public health and safety.
In response to the Tirupati case, temple authorities swiftly replaced
food vendors and suspended supplies, but these measures alone are not enough.
What’s missing is a deeper investigation into how adulteration occurred. How
frequently is food tested in high-traffic places like Tirupati, and what
protocols are in place if something goes wrong? These are crucial questions
that need answers, not only for temples but for the broader food system in
India.
Food adulteration is widespread across the country, affecting everything
from daily groceries to school meals. In mid-day meal programs meant to nourish
children, adulterated food has led to severe health issues, even fatalities.
Beyond institutional settings, fruits, vegetables, dairy, and even water are
often laced with harmful chemicals. Recent studies have found alarmingly high
levels of toxic substances like lead in food from cities like Patna and
Chennai. Milk, consumed daily by millions, is frequently found to contain
detergents, urea, or even synthetic substances. These are not just isolated
incidents—they reflect a systemic problem.
The government’s response to food adulteration has been inconsistent at
best. While the Food Safety and Standards Authority of India (FSSAI) has called
for increased vigilance, these efforts often lack follow-through. The Maggi
noodles controversy, for example, triggered a wave of inspections and bans, but
the urgency quickly dissipated once media attention waned. The same pattern
risks happening with the Tirupati issue unless long-term solutions are put in
place.
Recently, the FSSAI launched a special drive to check adulteration
across various food categories, including street food, dairy, and packaged
items. While this move is welcomed, industry players caution against excessive
regulatory harassment. There must be a balance between ensuring strict
enforcement and not stifling legitimate businesses.
India’s food safety crisis requires more than reactive measures. There
needs to be a comprehensive, long-term approach involving regular inspections,
stronger legal frameworks, and consumer awareness. The Tirupati case should
serve as a wake-up call, reminding us that food adulteration is a nationwide
issue that affects everyone, regardless of where they live or what they eat.
Safe, unadulterated food is a basic right, not a luxury. It’s time
India’s food regulators treated it as such.