By Tajamul Islam Salroo

Someone asked me a simple question the other day: is serving dahi in earthen pots truly safe?

The question got me thinking about our traditions, so I decided to dig deeper.

I read scientific studies, checked food safety rules, and looked at packaging guidelines. 

What I found clearly connects our old ways with modern science.

People across Kashmir and beyond cherish earthen pots for making dahi. We call it Matka Dahi, and many prize it for the special earthy scent it adds to the curd. 

The clay’s porous nature lets a bit of air flow through. This process creates a thick, creamy texture. Some even say it infuses tiny amounts of calcium and iron into the food.

This same porosity brings benefits and challenges. It enhances flavour and feel, but it complicates keeping things spotless. 

Microbes find spots to settle in those tiny openings. Businesses face real food safety issues here. 

They must uphold top cleanliness during production and keeping.

India’s Food Safety and Standards Authority, or FSSAI, oversees all materials touching food. Their packaging rules demand that everything stays food-grade. 

These items prove safe and fit for purpose. They protect people’s well-being.

The rules detail options for dairy like plastics and glass that meet standards. Earthen pots lack specific mentions either way, especially for homes or small operations. 

The broad rule states that contact materials avoid adding pollutants or risky elements to the food.

Commercial dahi often comes in sealed cups. FSSAI requires food-grade supplies and clean methods during packing and closing. 

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These steps curb germ spread and maintain quality through the product’s time on shelves.

Dahi turns quicker in earthen pots than in plastic ones. Several factors explain this pattern.

The clay’s porous build lets dampness and air move through small gaps. This trait boosts cooling and structure. Microbes use those spaces to thrive fast without full cleaning and drying ahead of time.

Earthen pots require careful handling. Strong cleaners risk soaking into the material. Gentle rinses work best, followed by complete sun exposure to dry. 

Any leftover wetness invites bacteria and yeasts to grow.

Plastic cups come with tight foil covers that shut out air and outside threats. Earthen pots stay open in small ways. This setup speeds up germ action and shortens freshness during extended keeping.

Sealed plastic cups build a strong shield. They cut down on air contact and guard against dirt while moving and storing.

Businesses see sealed plastic cups as the top choice for safety. These options extend product life, simplify cleaning, and align well with required standards for shops.

Earthen pots hold deep value in our food heritage, and people handle them with great care to keep them safe.

Makers select plain, natural clay without chemicals. They avoid painted or coated pots to ensure nothing unwanted seeps into the dahi.

People season and soak the pots first. This step makes them stronger and helps manage their natural porosity.

They wash the pots with clean drinking water and then leave them out in full sunlight to dry completely before filling them.

Once filled, they cover the pots and place them in the refrigerator without delay. They also keep them away from room temperature for long periods to maintain freshness and safety.

Plastic cup producers follow strict basics as well. They use certified food-grade materials that meet FSSAI guidelines.

Filling areas remain clean and controlled to maintain hygiene. Strong, secure seals protect the product from tampering.

Clear labels mention expiry dates and storage instructions so consumers know exactly how to handle the product safely.

Earthen pots attract us with their cultural warmth and rich taste. People who use them follow careful cleaning, handling, and storage practices to keep the dahi safe.

At the same time, the dairy industry prefers sealed plastic cups because they offer higher hygiene, longer shelf life, and easier compliance with food safety rules.

This balance shows why bodies like the Food Safety and Standards Authority of India should offer clear guidance. They can frame practical standards for traditional containers in commercial use.

That way, people can continue to enjoy our shared food traditions with confidence and good health.

The author is the Managing Director of Zum Zum Food Products, based at the Industrial Growth Centre, Lassipora. He can be reached at [email protected].

© Kashmir Observer