'Green meat' mystery remains unsolved after two days; samples sent for lab test

The exact cause behind the unusual greening of beef during cooking in Paikgacha, Khulna, remains unconfirmed. The Bangladesh Food Safety Authority has launched an investigation amid widespread discussion and criticism across the country. Samples of both cooked and raw meat have already been collected and sent to a laboratory for testing. Officials said no conclusion can be reached until the lab report is received.

The incident occurred on Wednesday (July 22) at Modern Bakery in Paikgacha municipal area of Khulna. Around four kilograms of beef, purchased from the local market for a monthly feast for employees, turned a bluish-green colour shortly after cooking began. Employees later took the cooked meat along with the cooking pot to the seller, the Upazila Executive Officer (UNO) and the police station. The matter then went viral on social media, sparking widespread curiosity and concern.

Abdullah Zahiruddin, the bakery owner's son, said no food colouring or additional chemicals were used in the cooking. Meanwhile, the cook, Khondaker Titon Hossain Rakib, claimed that some chemical might have been used during preservation, which caused the reaction.

However, the meat seller, Ismail Hossain, denied the allegations. He said the same meat from the same day was sold to other customers and also cooked and consumed at his own home, with no colour change reported anywhere. He suspects the change occurred at some stage after the sale.

Upazila Sanitary Inspector and Upazila Food Safety Officer Uday Kumar Mandal said the matter is being investigated seriously. Samples of cooked meat and related items have been collected and sent to a laboratory. The cause of the colour change cannot be confirmed until the test results are received.

He further said no written complaint has been filed so far, but the Food Safety Authority is investigating the matter on its own initiative in the public interest.

Local traders and concerned citizens said the incident has raised concerns among the public about meat safety. They have demanded that the test results be published quickly to reveal the actual cause and that necessary measures be taken to prevent such incidents in the future.

According to food scientists, the greening of meat could be due to bacterial infection, preservation issues, metallic chemical reactions or other factors. However, for the Paikgacha incident, the laboratory report will determine which factor is responsible.