Causes of food poisoning from shawarma and ways to prevent it
Historical context and evolution of fast food preparation
Food and nutrition expert Dr. Mashouh Al-Mashouh warned of a significant increase in cases of food poisoning from shawarma, attributing it to improper preparation and storage practices, especially with the recent rise in temperatures. Historically, shawarma is one of the most popular dishes in the Middle East, having been an integral part of its culinary culture for decades. With the rapid development of the restaurant and fast-food sector, the preparation of this dish has shifted from a small-scale operation focused on immediate consumption to large-scale commercial production. This transformation has created new health challenges, as temperature management and the storage of large quantities of meat now require precise standards to avoid health risks.
Preparation mistakes: Food poisoning from shawarma
Dr. Al-Mashouh explained that the danger lies not in the meal itself, but in the methods of its preparation and handling, especially in establishments that do not adhere to health standards. He pointed out that cooking meat on large skewers for extended periods keeps its internal parts within what is known as the "danger zone" in terms of temperature, which ranges between 5 and 60 degrees Celsius, thus providing an ideal environment for bacterial growth.
Mixing raw and cooked food and the risks of bacteria
He explained that the process of cutting meat can transfer contamination from raw to cooked portions, in addition to cross-contamination through the use of unsterilized utensils or surfaces. He emphasized the link between this meal and dangerous types of bacteria such as Salmonella, E. coli, Shigella, Campylobacter, and Clostridium, which cause severe symptoms that can lead to serious complications or death, especially in immunocompromised individuals. He also noted that scientific studies have observed elevated levels of histamine in some samples, a substance that causes allergic reactions and poisoning, and which is unaffected by cooking or high temperatures.
Health and economic impact at the local and regional levels
The recurrence of food poisoning incidents has a significant impact that extends beyond the individual to the entire community. Locally, it places a burden on healthcare systems and hospitals, and negatively affects consumer confidence in the restaurant sector. Regionally and internationally, stricter controls on popular foods reflect countries' commitment to implementing World Health Organization food safety standards, thereby enhancing the quality of food tourism and protecting public health.
Beware of excess and chronic risks
Al-Mashouh did not limit the risks to acute poisoning, but also warned of the chronic effects of excessive consumption of these meals, due to their high fat and sodium content, which can raise the calorie count of a single meal to over a thousand calories. He added that this excess contributes to weight gain, high cholesterol, and negatively impacts liver health, potentially leading to fatty liver disease in the long term. He also mentioned that prolonged grilling of processed meats can form harmful chemical compounds such as acrylamide and polycyclic aromatic hydrocarbons, which studies indicate are linked to an increased risk of colon cancer with regular consumption.
Strict regulatory efforts to protect the consumer
On the regulatory front, Al-Mashouh explained that the municipalities, the Ministry of Health, the Ministry of Interior, and the Saudi Food and Drug Authority are continuing their intensive efforts within the framework of the "Quadripartite Committee." He emphasized that these entities are monitoring establishments and enforcing the prescribed fines against violators, stating that the health of citizens and residents is a top priority and a red line that cannot be crossed.
Dr. Al-Mashouh urged consumers to choose restaurants known for their adherence to health regulations, preferring establishments that use small, quickly sold shawarma skewers to ensure product freshness. He advised ordering meals prepared in front of the consumer and served hot, while avoiding heavy sauces and unwashed vegetables. He emphasized the importance of immediately seeking medical attention at the nearest health facility if symptoms of food poisoning appear, such as vomiting, diarrhea, and fever, to ensure prompt medical intervention.
