Hidden health hazards behind the shine

Miad Hossain

As Dhaka City continues its rapid transformation into a bustling urban hub marked by high-rises, luxury malls, and ever-increasing consumer demand, an emerging food trend has quietly but significantly taken hold: live bakeries. These visually appealing, glass-fronted outlets have become common sights on street corners, near schools, hospitals, and inside shopping complexes. With their open kitchens, freshly baked aromas, and the theatrical display of cakes and pastries being made in real time, live bakeries have quickly won over urban customers eager for freshness, convenience, and style. However, behind this alluring façade lies a concerning reality that demands serious public attention.

Despite their popularity, most of these establishments operate in an alarming regulatory vacuum. According to Bangladesh’s existing food safety laws, including the Food Safety Act 2013 and the Bangladesh Pure Food Ordinance of 1959, any entity engaged in food production and retail must obtain licenses from regulatory bodies such as the Bangladesh Standards and Testing Institution (BSTI), the Bangladesh Food Safety Authority, and city corporations. Yet, a large majority of these live bakeries run without proper approval or inspection. In a survey conducted in late 2024 by the consumer group Safe Food Watch, it was revealed that only 19 out of 120 live bakeries across Dhaka held any official food safety permits. The remainder continues operations unlicensed, effectively operating beyond the reach of government oversight.

Compounding this issue is the use of questionable food additives and chemicals. To maintain product appearance and extend shelf life, many live bakeries resort to artificial colorants, preservatives, and chemical flavor enhancers—often in quantities that exceed safety guidelines. In some cases, highly hazardous substances such as potassium bromate, a known carcinogen banned in many countries, have reportedly been used to improve dough texture. These practices go unchecked due to the complete lack of food labeling, meaning most items are sold without any indication of ingredients, production or expiry dates, or potential allergens. Consumers—particularly children and teenagers, who are drawn to these bakeries in large numbers—are unknowingly exposed to harmful substances that could result in serious long-term health consequences, including hormonal imbalances, kidney damage, and cancer.

Sanitation within many of these bakeries also leaves much to be desired. In numerous outlets, food is prepared by untrained workers with no background in hygiene or safety protocols. Gloves, aprons, and hair coverings are frequently absent or misused. Employees are often seen handling food directly after dealing with money, mobile phones, or cleaning tasks, without washing their hands. Such lapses not only violate basic hygiene standards but also pose significant risks of bacterial contamination. Infections from pathogens like Salmonella, E. coli, and hepatitis A are real and present dangers in such poorly managed environments.

Equally troubling is the lack of transparency that defines how live bakery products are packaged and sold. Unlike branded packaged goods available in supermarkets, these bakery items are typically handed to customers in unmarked paper or plastic bags. There are no labels indicating what the consumer is eating—no production timelines, no expiry warnings, no ingredient lists, and certainly no nutritional information. This absence of accountability effectively strips consumers of their right to make informed choices and leaves them vulnerable to daily consumption of unsafe food.

The role of oversight bodies in this context has been minimal at best. Institutions like BSTI, the Bangladesh Food Safety Authority, and local city corporations have the mandate to regulate and inspect food establishments, but their efforts have largely been ineffective or inconsistent. While mobile court drives occasionally crack down on select bakeries and impose fines, these actions are rarely followed up with sustained monitoring or structural reform. In many instances, the same outlets resume business the very next day, often without making any meaningful changes to their practices.

The appeal of live bakeries is undeniable. They align with the demands of modern urban life—offering instant gratification, fresh smells, and attractive displays. But unless the government, the private sector, and consumers come together to enforce safety standards and demand greater accountability, the health risks posed by these seemingly innocent bakeries will only continue to grow. Regulatory frameworks must be strictly implemented, hygiene practices enforced, ingredient transparency ensured, and awareness campaigns launched to educate the public on food safety risks.

In the absence of decisive action, what appears today as a symbol of culinary innovation and urban charm may tomorrow become the cause of a silent public health crisis. The time to act is now. Because in the end, the sweet scent of freshly baked bread should never mask the bitter taste of negligence.Please check the old reply of mine in this support message. The password I have given and the password you entered are not same. Anyway I am giving the credentials again: