The Karnataka Department of Food Safety and Public Health has reported the presence of bacteria and non-dairy additives in unbranded paneer distributed across Bengaluru. This comes after extensive inspections launched in early March following directives from the Chief Minister’s Office, in response to growing complaints of contamination and adulteration.
Led by Food Safety Commissioner Srinivas K, the statewide survey focused on detecting harmful additives, bacterial contamination, and violations of food safety standards in dairy products. As of March 17, authorities had collected 163 paneer samples across the state, including 17 from Bengaluru.
Preliminary tests conducted by the Food Safety Department found that two of the 17 Bengaluru samples were unsafe for consumption. Commissioner Srinivas stated that only four of the 163 samples analysed statewide by March 18 were free from adulteration, with more detailed results expected in the coming weeks as testing continues.
The department has taken a comprehensive approach involving microbial and chemical analysis, and is verifying supply chains to trace the origins of paneer, especially from unbranded sources. This initiative, carried out under the Food Safety and Standards Act, 2006, aims to implement strict actions against violators.
In addition to paneer, officials inspected ice cream and soft drink manufacturing units in Bengaluru between March 26 and 27, imposing fines totaling Rs 62,000 on non-compliant establishments. Consumers have been advised to exercise caution when purchasing paneer.
According to food safety officials, common methods of paneer adulteration include adding non-dairy substances like palm or soybean oil to artificially increase fat content, thereby compromising nutritional value. Thickening agents such as starch or flour are used to make the paneer denser, affecting digestibility. Replacing full-cream milk with lower-grade milk solids or skimmed milk powder reduces protein content. Chemical contaminants like detergents or urea may be added to enhance whiteness or yield, posing serious health risks. Poor hygiene during production and storage can also lead to bacterial contamination, including dangerous pathogens such as Salmonella and Listeria.