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Expert reveals hidden shawarma risks
Food safety experts have emphasized that consuming shawarma requires strict adherence to the highest safety standards to prevent food poisoning, especially given its preparation methods and cooking techniques. They explained that poor hygiene and lack of control over temperatures during cooking and storage can lead to bacterial growth, even in restaurants with high cleanliness standards. The experts stressed the importance of maintaining proper temperatures and correct cooking methods, as well as avoiding the use of raw eggs in side dishes such as garlic sauce and mayonnaise. They also urged consumers to assess the cleanliness of restaurants before choosing where to eat. Ultimately, it was noted that the solution is not to ban the sale of shawarma, but rather to tighten regulations and improve food safety standards to protect consumers' health.
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