Chennai, June 28:
The rapid growth of unregulated roadside eateries across Chennai has sparked serious safety and hygiene concerns among residents, health officials, and food safety experts. While these food stalls offer quick, affordable meals to the city’s bustling workforce and student population, many operate without proper licenses, sanitation standards, or quality control measures.
From George Town to Guindy, and from Mount Road to Mylapore, makeshift food stalls serving idlis, parottas, noodles, and fried snacks have taken over pavements and roadside corners. The lack of oversight in food preparation, water usage, and waste disposal has raised red flags, especially after a recent spike in complaints related to food poisoning and gastrointestinal infections.
“Many of these vendors cook and serve food in unhygienic conditions. We have received multiple complaints about stale oil, contaminated water, and improper food handling,” said a senior official from the Tamil Nadu Food Safety and Drug Administration Department.
Locals who rely on these stalls for their daily meals express concern, but also helplessness. “The food is cheap and easily available, but we don’t know if it’s safe,” said Saravanan, a college student in T. Nagar. “There’s no hygiene, but for many like me, we can’t afford restaurants every day.”
Shopkeepers and residents in affected areas also complain about the spillover effects. “These stalls block footpaths and attract pests. We’ve seen rats and dogs roaming around, and the waste is just thrown into the drains,” said Meena, a resident of Perambur.
According to health experts, the risks are high, especially during the monsoon season. “Contaminated street food can spread water-borne diseases like typhoid, cholera, and hepatitis A. We strongly advise people to avoid places where food is exposed and hygiene is visibly compromised,” warned Dr. S. Raghavan, a public health specialist.
Despite the known risks, enforcement remains patchy. Authorities have conducted sporadic raids and seized stale or unsafe food items, but long-term solutions are lacking. “We need stricter monitoring and a licensing framework for street food vendors,” the food safety official added. “Training them on basic hygiene and safety standards is equally important.”
As the city grows and the demand for quick meals rises, balancing affordability and safety remains a key challenge. While roadside eateries are here to stay, experts say the government must act swiftly to ensure that public health isn’t the price people pay for a plate of fast food.