Expert: "Consumers do not know about the composition of the product"

The Azerbaijan Food Safety Agency (AQTA) has sounded an alarm after inspections this year revealed significant issues in the production and serving of raw doner kebabs  at public catering establishments. A total of 11 raw doner production facilities and 82 doner outlets were found to be operating with deficiencies.

Earlier this year, more than 20 students in the Baku village of Bina reported a deterioration in their health related to the use of doner kebab. This incident has raised concerns among experts, who believe that rising prices in Azerbaijan are driving people to seek out cheaper, lower-quality food options, with potential negative consequences for public health.

Tahir Rzayev, Chairman of the Agrarian Committee of the Milli Majlis in an interview with Turan, emphasized that ensuring food security is a shared responsibility. He stated, "It goes without saying that cases of doner-related illness are concerning. However, it would not be entirely fair to blame the Food Safety Agency alone, as it cannot monitor every corner of the country. While there have been numerous fines, it remains to be seen whether the situation will improve. Some unscrupulous individuals take advantage of the situation, selling meat of unknown origin under the guise of beef, which only becomes apparent later."

Deputy Rzayev pointed out that in many cases, foodborne illnesses occur at home, indicating that both consumers and sellers of doner kebabs need to prioritize health and safety. He noted that warnings about the poor quality of certain food products have been issued repeatedly, but people continue to consume them.

Ayyub Huseynov, Chairman of the Union of Free Consumers, in an interview with Radio Azadlig underscored the challenging conditions under which doner outlets operate in Azerbaijan, where consumers often lack information about product composition and preparation procedures. He stated, "Although there are standards for doner kebabs in our country, these hygienic requirements are not consistently followed, and those working in doner outlets are not subjected to medical examinations."

Huseynov argued that legislative changes are needed urgently, as inspections of business establishments face significant bureaucratic hurdles. He stressed the importance of establishing accurate statistics on food poisoning cases, not just related to doner kebabs but also other products, to inform effective policymaking in the area of food safety.

Attempts to obtain comments from doner kebab businesses regarding these concerns were unsuccessful, raising further questions about the transparency and accountability of such establishments in safeguarding public health.

The recent wave of illnesses linked to doner kebabs serves as a stark reminder of the critical need for comprehensive reforms in the food safety sector in Azerbaijan. As public awareness grows, there is increasing pressure on authorities to address these issues promptly to protect the health and well-being of the population.