Eating shawarma at a roadside stall turned fatal for Mumbai teenager recently. Prathamesh Bhokse had stomach pain and started vomiting on 3 May 2024, a day after having the dish. When the 19-year-old’s condition didn’t improve, he was taken to a few hospitals before being finally admitted to the city’s Parel Hospital on May 5. However, he succumbed to complications due to food poisoning a day later.
The chicken used to prepare the shawarma Bhokse had was reportedly spoilt, which caused food poisoning.
Any meat or food stored in unhygienic places can get contaminated, potentially causing intestinal infections. Unhygienic meat storing practices, serving undercooked meat, or consuming locally prepared or spoilt sauce can lead to food poisoning.
Can eating shawarma lead to death?
The shawarma meat stacked up on the spit is slowly roasted from outside for hours and only its outer layers are sliced and served. However, when there is a huge demand, there are chances of serving uncooked meat. There is a high risk of spoilage of the meat from the inner core, which leads to health hazards.
In a similar case of food poisoning last September, a 14-year-old girl from Namakkal, Tamil Nadu, died after eating shawarma. Another 43 people, including the girl’s family members who had dined together at the same restaurant, fell ill.
A month later, a 24-year-old man Rahul D Nair from Kochi, Kerala, died due to food poisoning after reportedly eating shawarma. In this case, the key culprit was found to be mayonnaise, a sauce used in shawarma.
Causes of food poisoning
“Contaminated food or water means infected with toxic organism such as bacteria, fungi, parasites or viruses,” says Dr Nikhil Kulkarni, consultant, internal medicine, SL Raheja Hospital, Mahim – A Fortis Associate, Mumbai. “Sometimes, the toxic byproducts of these organisms cause food poisoning. When you consume something toxic, your body reacts to purge the toxins. You may experience purging through vomiting, diarrhea, fever or a combination of these symptoms.”
Dr Kulkarni adds that undercooked food products such as sauces, mayonnaise, salads and dressings — which may have been left at room temperature since morning at roadside stalls — may spoil due to the summer heat and cause food poisoning if served alongside the main order.
Besides, locally-made mayonnaise, when prepared incorrectly, can lead to the risk of food poisoning. Store-bought mayonnaise, which undergoes more quality checks, should be safer to use.
In an earlier conversation, Dr Rajeev Jayadevan, gastroenterologist and member, Public Health Advisory Panel, Kerala State Branch, Indian Medical Association, had told Happiest Health that bacteria multiply at an exponential rate — that is, one cell divides into two, then four, then eight, 16, 32 and so on — when kept at room temperature. “The longer the product sits at room temperature, the more bacteria are present in it, increasing the chances of a person getting infected,” he had said.
Symptoms to look out for
Dr Kulkarni lists the symptoms of potentially life-threatening food poisoning:
- Diarrhea that lasts for more than three days;
- Fever higher than 102°F (38.9°C);
- Difficulty in seeing or speaking;
- Symptoms of severe dehydration, which may include a dry mouth, passing little to no urine, and difficulty in keeping fluids down; and
- Bloody urine.
Infection and the severity of symptoms depend on a person’s immunity. Dr Rajeev had also said that the chances of infection are directly proportional to the quantity of contaminated food eaten.
How to stay safe
Dr Kulkarni says that preventing dehydration is crucial, especially when down with food poisoning in hot weather. Staying hydrated by consuming plenty of water and drinking oral rehydration solution to restore the lost electrolytes helps, he adds.
Dr Rajeev had said that loss of fluids without replacement can cause complications, including organ failure.
It is also important to be aware of the sources of the food you are about to consume. “Always buy from reliable vendors and exercise caution when consuming raw or undercooked food items,” says Dr Kulkarni. “Follow basic hygiene while storing any leftovers in the refrigerator or freezer. Reheat them fully before consuming.”
Takeaways
- The death of a 19-year-old after consuming shawarma has raised concerns over its preparation and the storing practices followed by vendors.
- Preparing shawarma involves slow-roasting meat slices and slicing off the roasted part to serve. This increases the chance of serving parts of uncooked meat in times of high demand. Apart from this, when the meat is stacked on the spit, the risk of spoilage at the core increases.
- Consuming uncooked or spoilt meat can cause intestinal infections. Side dishes like sauce and mayonnaise can get spoilt when left outside at room temperature in hot weather, adding to the risk of food poisoning.
