Srinagar, Aug. 2 -- Non-vegetarian food holds a central place in Kashmiri cuisine, and its demand has steadily increased alongside the growth of the hospitality sector in the Valley. With the mushrooming of hotels, restaurants and food outlets, the need for reliable and hygienic meat storage systems has become more urgent than ever. Improper storage and handling of meat pose serious health risks, as poorly preserved meat can become a breeding ground for harmful bacteria. Consumers remain vulnerable to foodborne illnesses if safety protocols are ignored in kitchens and supply chains. In Kashmir, food safety concerns have come to the fore with the recent seizure of 1,200 kilograms of decayed meat from cold storages by the Food Safety Depart...