While Hyderabadi haleem remains the city’s pride, which sports the geographical indication tag (GI) and is available at over a hundred locations in the twin cities, experts have warned consumers to be aware of food safety precautions, especially in the monsoon season. Dr V. Sudershan Rao, assistant director of the National Institute of Nutrition, said: “Haleem is definitely one of the finest delicacies made here. But consumers should keep in mind certain facts, especially during the monsoon. Meat products, however continuously heated, should not be kept cold for more than four hours and reheated. Though most vendors pack them systematically, (consumers should) ensure that heating is done in their presence.”
Dr Sudershan Rao also said disposable packaging materials, like food-grade plastics, were a preferred means to store such food items, as the chances of contamination were least. Emphasising on the Food Safety Act, which prescribes clear guidelines, Dr Sudershan Rao said: “Cooked food such as haleem will be sterile only as long as it is not mixed or served in combination with cut vegetables for salad, chutneys or fruits that holds high risk for carrying pathogens. Besides, foods vendors should have a platform of at least 60 cm.