Rotten Meat Crackdown in J&K: 12,000 Kg Seized, What It Means for Your Health

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In recent weeks, Jammu and Kashmir has witnessed one of its largest and most aggressive public health crackdowns in years, targeting the sale and distribution of rotten, adulterated, and unhygienically stored meat. Since the launch of this Union Territory-wide operation, authorities have seized and destroyed over 12,000 kilograms of unsafe meat, much of which was found to be contaminated with harmful synthetic colours or stored in substandard conditions without adequate cold storage facilities. The campaign has unfolded across both the Kashmir Valley and the Jammu region, signalling a coordinated effort to address a long-neglected problem that directly impacts public health and consumer safety.

Speaking exclusively to Rising Kashmir, Food and Drug Administration (FDA) Commissioner of J&K, Smita Sethi, clarified that not every piece of meat available in the markets is unsafe. However, she acknowledged that serious issues have been detected, particularly in storage and handling. She highlighted the disturbing trend of synthetic colouring being used in certain ready-to-eat products, particularly kebabs, to enhance appearance and deceive consumers. These colours, she stressed, pose health risks and have no place in food meant for human consumption. Wherever such adulteration is detected, the products are being destroyed immediately.

Poor storage practices form another significant part of the problem. In many locations, meat is stored in open sacks or polythene bags, often without freezing or refrigeration, and kept in unhygienic surroundings. Such conditions not only degrade the quality of meat but also accelerate bacterial growth, creating a direct pathway for foodborne illnesses. The Commissioner stated that wherever these violations are discovered, the FDA takes strict action. Depending on the severity of the case, the department either issues improvement notices or initiates legal proceedings against the offenders.

Testing meat samples is a time-consuming process, taking approximately 13 to 14 days to yield laboratory results. Despite this delay, the ongoing operation has already resulted in the seizure and destruction of roughly 12,000 kilograms of unsafe meat from markets across Jammu and Kashmir. In order to make the crackdown more effective, the FDA has formed joint inspection teams at the district level. These teams include officials from the Consumer Affairs & Public Distribution (CAPD) department, Animal Husbandry, Police, Housing & Urban Development, and Municipal Bodies, ensuring that inspections are thorough and multi-layered.

This campaign forms part of a broader public health initiative aimed at improving food safety standards across the meat industry in J&K. While the FDA does not have the authority to file First Information Reports (FIRs) directly, it coordinates with relevant agencies to ensure that offenders are penalised where necessary. The approach is meant to combine immediate action with long-term deterrence, preventing unsafe meat from ever reaching consumers’ plates.

The figures from recent weeks paint a sobering picture. In Kupwara town, 20 quintals of spoiled meat were destroyed. In Handwara, 20 kilograms were seized and discarded. Srinagar’s Zakura Industrial Estate saw a major recovery of 1,200 kilograms of unsafe meat on July 31. Across the Valley, more than 3,500 kilograms of meat have been confiscated, including 2,500 kebabs tainted with synthetic colouring and 150 kilograms of contaminated meatballs found during raids in Srinagar. In Ganderbal’s Nagbal area, 250 kilograms of visibly rotten meat was destroyed on the spot. In Jammu, between 800 and 1,000 kilograms of expired packed meat and chicken were seized from a cold storage facility and disposed of. In Baramulla, 35 kilograms were destroyed during inspections last week.

Such widespread discoveries have raised concerns among the public about why such strict checks were not implemented earlier. Ghulam Nabi, a trader from Sopore, questioned why meat inspections cannot be conducted before it reaches local markets. He pointed out that livestock are inspected upon entering the Valley; therefore, he believes that similar checks should be in place to prevent spoiled or adulterated meat from circulating. Mehraj-ud-Din, a resident of Srinagar, stressed the need for more staff and better equipment at the Animal Husbandry checkpoint on the national highway to detect substandard meat early. Bashir Ahmad, a shopkeeper in Baramulla, voiced strong criticism of the offenders, accusing them of “playing with people’s lives for profit” and calling for severe legal consequences.

Health experts have repeatedly warned about the dangers of consuming contaminated meat. Improper slaughtering methods, unhygienic packaging, unsafe transportation, inadequate storage, and careless distribution all expose meat to dangerous bacteria and pathogens. Once contaminated, meat can cause a variety of serious foodborne illnesses, including food poisoning, diarrhoea, dysentery, typhoid, and other potentially life-threatening conditions. Experts also point out that unsafe meat is often transported in thermocol boxes or other inappropriate containers that fail to maintain safe temperatures. Exposure to extreme heat or cold during transport accelerates spoilage and microbial growth.

Doctors emphasise that expired or unsafe meat must be disposed of scientifically, using methods such as incineration or deep burial with the application of effective disinfectants. These practices not only eliminate the immediate health hazard but also prevent environmental contamination. Public health officials stress that the responsibility for food safety is shared between regulatory authorities, suppliers, and consumers. While the FDA and other agencies can enforce regulations and conduct inspections, consumer vigilance plays an equally vital role. The public has been urged to report any suspicious meat products or unhygienic outlets to the authorities without delay.

The crackdown has also drawn political attention. Chief Minister Omar Abdullah and Minister Sakina Itoo have both called for stricter enforcement of food safety laws and comprehensive public health safeguards. They have underscored that nothing is more valuable than human life and that no negligence in this matter will be tolerated. Their statements have reinforced the idea that protecting food quality is not just an administrative responsibility but also a moral obligation.

The campaign in J&K demonstrates that when government agencies, law enforcement, and the public work together, it is possible to curb the spread of substandard food products and hold those responsible accountable. Yet, experts warn that such operations must go beyond short-term enthusiasm. A permanent system of strict inspections, quality control measures, and swift penalties for violators is essential to ensure that safe, high-quality meat remains available to all consumers. Without such a system, the problem risks resurfacing, potentially with even greater severity.