Chemical Preservatives in Packaged Food Raise Concerns in Kashmir

SRINAGAR: The packaged food industry, hailed for convenience and long shelf life, is facing renewed scrutiny in Kashmir after authorities recently seized large quantities of rotten fish and meat from local markets. The incident has rekindled debate over how chemicals are increasingly used in the preservation of food products and whether consumers are unknowingly compromising their health.

Across India and globally, packaged foods often rely on chemical preservatives such as sodium benzoate, nitrates, sulfites, and artificial antioxidants to maintain color, taste, and texture while extending shelf life. While industry officials argue that such practices are necessary to meet consumer demand and prevent waste, health experts caution that overuse or misuse of preservatives can contribute to long-term illnesses, including digestive disorders, allergies, and even cancer.

In Kashmir, where fresh produce and locally grown foods have historically dominated kitchens, the cultural shift toward packaged and processed items is evident in urban centers. Supermarkets and grocery shops are stocked with biscuits, chips, frozen snacks, and processed meats that often carry a shelf life of several months. However, the recent seizure of rotten fish and reports of spoiled meat sold in Srinagar markets have deepened fears that food safety is slipping through regulatory cracks.

“Preservatives are one thing, but when food is outright spoiled and still sold to the public, it reflects a collapse of oversight,” a health official told the news agency Kashmir News Trust. “Rotten meat cannot be masked by refrigeration or chemicals. It directly endangers lives.”

Locals, too, voiced alarm. A trader in Downtown Srinagar said, “People here are already worried about what goes into packaged foods. Now with rotten meat being sold, trust in food safety is collapsing. We are left guessing what is safe to eat.”

The Food Safety Department has conducted periodic raids, yet critics argue that inspections are not frequent enough. Several civil society activists claim that small vendors, as well as big suppliers, exploit weak enforcement by selling products past their expiry date or masking spoiled meat with chemical sprays to suppress foul odor.

Packaged food manufacturers defend preservatives as tools against spoilage, improper storage and unethical practices at the local market level are still pushing rotten products onto the plates of unsuspecting consumers. “Chemicals may extend shelf life, but they cannot replace ethical trade practices,” said Dr. Feroz Ahmad, a nutrition expert in Srinagar. “Rotten meat incidents prove that without accountability, both the natural and artificial methods of preservation fail to protect public health.” [KNT]