Pickled treats have always been a weakness for Malayalis, who love the salty, sour, and slightly sweet flavour of brined mangoes, gooseberries, pineapple, carrots, and hog plum (ambazhanga), especially those sold on beaches. However, some eateries serve adulterated pickled treats, risking the public's health and the health of other hotels' businesses. For instance, in Kozhikode, people are familiar with most eateries and their owners, who have been running shops at the beach and nearby areas.
However, some people are allegedly adding dangerous substances to the brine that could cause severe health problems, according to Manorama Online. Last Wednesday, a child reportedly suffered burns in the mouth after he had pickled treats from an eatery at the beach. The kid, a native of Vattoli, was soon hospitalised.
The health department then closed the shop and sent samples to know whether acids had been used in the brine. Two years ago, a group of students from Kasaragod, too, had suffered mouth burns after drinking the brine at a pickle shop. When a child had a spicy pickle, he drank the brine in the bottle.
But the child immediately spat it out as his mouth burned. Another youngster who had the brine, too, had mouth burns. The health department of the corporation found out that acetic acid, which is quite strong, was used in the brine.
Adulteration using acid Most veggies or fruits would take some time to get pickled in the brine. So, acid is added to enhance the flavour quickly. W.
