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Jun 11, 2013
Ban on import of dairy products from China
Food Safety and Standards Authority of India
Advisory No.: 10/FSSAI/2011
Ban on import of dairy products from China
Advisory No.: 10/FSSAI/2011
Ban on import of dairy products from China
The Government of India (Directorate General of Foreign Trade) had imposed a ban on import of milk and milk products from China vide notification No. 46 dated 24/09/2008 for three months. The ban for three months was imposed as an interim step to enable other Departments to put in place suitable measures, to restrict import of contaminated milk products in the country. The ban was extended vide notification No. 67 dated 01/12/2008 for another six months up to 23/06/2009. The import of chocolates and chocolate products and candies/ confectionary / food preparations with milk and milk solids as an ingredient were also included in the ban. The ban was further extended vide notification No. 111 (RE-2008)/ 2004-2009 dated 16/06/2009 for another six months up to 23/12/2009. The ban was further extended vide notification No. 22/2009-2014 dated 23/12/2009 for another six months up to 23.06.2010. The ban was further extended vide notification No. 49/2009-2014 dated 24th June, 2010 for another six months up to 23/12/2010. The ban was further extended vide notification No. 16 (RE-2010)/2009-2014 dated 3rd January, 2011 for another one year up to 23/12/2011. The ban was further extended vide notification No. 91 (RE-2010)/2009-2014 dated 26th December, 2011 for another six months upto 24/6/2012 again the ban was further extended vide notification No. 4 (RE-2012)/2009-2014 dated 2nd July, 2012 for one year upto 23rd June, 2013.
Consultations were held on 6th June, 2013 with the concerned Departments / Ministries of the Government of India to review the ban on import of dairy products from China. Based on these consultations the following advisory No. 10/FSSAI/2011 is issued:
1. Ban on import of milk and milk products including chocolates and chocolate products and candies/ confectionary / food preparations with milk and milk solids as an ingredient from China may be extended for a period of one year from 23rd June, 2013 unless there are dependable reports available about a significant improvement in the situation.
Consultations were held on 6th June, 2013 with the concerned Departments / Ministries of the Government of India to review the ban on import of dairy products from China. Based on these consultations the following advisory No. 10/FSSAI/2011 is issued:
1. Ban on import of milk and milk products including chocolates and chocolate products and candies/ confectionary / food preparations with milk and milk solids as an ingredient from China may be extended for a period of one year from 23rd June, 2013 unless there are dependable reports available about a significant improvement in the situation.
Govt will defend gutka ban order, advocate-general tells court
BANGALORE: Advocate-general (AG) Prof Raviverma Kumar on Monday informed the high court that the state will defend its order banning production and sale of gutka.
"We will defend the order. It is a matter of policy," he told a division bench headed by Chief Justice DH Waghela which is hearing a PIL seeking a ban on gutka.
The court declined to transfer another petition from Dharwad circuit bench to the principal bench, seeking to challenge the May 30 ban order. The plea for transfer was made by the Cancer Patients Aid Association, which had filed the PIL.
"The challenge and reliefs sought are different. They (gutka companies) will also be deprived of appeal remedy if the petition is to be transferred here. You still have an appeal remedy available against the single bench's order ," the bench told the AG.
The Cancer Patients Aid Association withdrew its application after the court wanted to know how it can seek transfer as it was not a party in the petition in the Dharwad circuit bench.
Meanwhile, the counsel for gutka companies told the court that proceedings in the PIL before the high court had already been stayed by the apex court and the interim order extended beyond summer vacation (July first week) in the latest order passed in the first week of May.
HEARING TODAY
Meanwhile, Justice B S Patil will take up further hearing of the petition filed by Godavat Pan Masala Products and others, challenging the gutka ban order in the Dharwad circuit bench on Tuesday.
The gutka companies claimed that the order issued by the office of the food safety commissioner is ultra vires of the Food Safety Standards Act 2006 and the Cigarette and Other Tobacco Products (Prohibition of advertisement regulation of trade and commerce production, supply and distribution) Act 2003.
The food safety commissioner had issued ban order under regulation 2,3,4 of the Food Safety and Standards (prohibition and restriction on sales) Regulations 2011 holding that tobacco and nicotine are used in gutka and pan masala as ingredients and it is expedient to ban the sale, manufacture, storage of these articles in public interest . The state government issued another order on June 4 asking local authorities to enforce the ban citing the Supreme Court order and also in view of the fact that nearly 216 million people in India are using tobacco in smokeless form, resulting in carcinogenic and non-carcinogenic effects, as per a global study conducted in 2009.
"We will defend the order. It is a matter of policy," he told a division bench headed by Chief Justice DH Waghela which is hearing a PIL seeking a ban on gutka.
The court declined to transfer another petition from Dharwad circuit bench to the principal bench, seeking to challenge the May 30 ban order. The plea for transfer was made by the Cancer Patients Aid Association, which had filed the PIL.
"The challenge and reliefs sought are different. They (gutka companies) will also be deprived of appeal remedy if the petition is to be transferred here. You still have an appeal remedy available against the single bench's order ," the bench told the AG.
The Cancer Patients Aid Association withdrew its application after the court wanted to know how it can seek transfer as it was not a party in the petition in the Dharwad circuit bench.
Meanwhile, the counsel for gutka companies told the court that proceedings in the PIL before the high court had already been stayed by the apex court and the interim order extended beyond summer vacation (July first week) in the latest order passed in the first week of May.
HEARING TODAY
Meanwhile, Justice B S Patil will take up further hearing of the petition filed by Godavat Pan Masala Products and others, challenging the gutka ban order in the Dharwad circuit bench on Tuesday.
The gutka companies claimed that the order issued by the office of the food safety commissioner is ultra vires of the Food Safety Standards Act 2006 and the Cigarette and Other Tobacco Products (Prohibition of advertisement regulation of trade and commerce production, supply and distribution) Act 2003.
The food safety commissioner had issued ban order under regulation 2,3,4 of the Food Safety and Standards (prohibition and restriction on sales) Regulations 2011 holding that tobacco and nicotine are used in gutka and pan masala as ingredients and it is expedient to ban the sale, manufacture, storage of these articles in public interest . The state government issued another order on June 4 asking local authorities to enforce the ban citing the Supreme Court order and also in view of the fact that nearly 216 million people in India are using tobacco in smokeless form, resulting in carcinogenic and non-carcinogenic effects, as per a global study conducted in 2009.
Gutka sellers plead for more time to clear stocks
The Hindu
Gutka traders holding a protest demanding buffer time to sell existing
stock of gutka and paan masala in Bangalore on Monday.
Even as the Health Department officials are going about
implementing the ban on sale of gutka and paan masala that came into
effect on May 31, hundreds of gutka traders staged a protest here Monday
demanding time from the State government to clear their existing stock.
The traders, who assembled under the banner of the
South-Karnataka Zarda, Pan Masala and General Merchants’ Association,
wore black armbands and said they were not given prior notification on
the ban. K.K. Muhammad Gayazuddin, president of the association, said
traders were not against the ban, but only wanted time to sell their
stock. He added that members of the association “merely” wanted buffer
time of one month to sell their stock and pay off their debts.
Huge losses
The
shop owners who hold large stocks of gutka and paan masala said they
would face huge losses if the ban is implemented immediately. Anil
Kumar, General Manager of Pan Parag India Ltd., said, “We understand
that the government ban is binding on us; we are not fighting the ban
itself. However, when other States introduced the ban, retailers were
given one to six months to get rid of their existing stock. Why can’t
Karnataka allow the same?”
Jayesh Chande, a gutka
shop owner, added, “If the government does not give us time to clear
stocks, the retailers whose gutka sales are their bread and butter will
incur huge losses. Most owners store gutka worth Rs. 50,000 to Rs. 1
lakh.”
Meanwhile, Jaikumar, Deputy Director, Food
Safety, said the Health Department would not oblige the request of gutka
sellers or manufacturers. “The enforcement of the ban was with
immediate effect from May 31. We have already started ceasing gutka
stocks and warning shops that still have gutka stocks. We also plan to
start booking cases shortly.”
Grilled foods may increase cancer risk
Grilled foods may increase cancer risk
It's time for picnics and parties with lots of grilled goodies, but experts at Dana-Farber Cancer Institute have warned that all that sizzling and flipping on the gas or charcoal grill may also be cooking up cancer-causing chemicals.
And surprisingly, those chemicals have been linked to breast, stomach, prostate, and colon cancer, according to the American Institute for Cancer Research.
But Stacy Kennedy, MPH, RD, CSO, LDN, a Dana-Farber nutritionist, said that doesn't mean giving up those tasty summer time treats like burgers, steaks, and ribs.
"It's really about planning ahead and making wise choices," he stated.
There are two risk factors to keep in mind. First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs). These chemicals have been linked to a number of cancers.
"What happens is that the high temperature can change the shape of the protein structure in the meat so it becomes irritating in the body and is considered a carcinogenic chemical," explained Kennedy.
Another cancer-causing agent, called polycyclic aromatic hydrocarbons (PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source. As the smoke rises it can stick to the surface of the meat.
"That's where the main cancer causing compound occurs in grilling. So you want to reduce the exposure to that smoke," said Kennedy.
Here are some tips to lower the risk:
Prep the Meat
- Choose lean cuts of meat, instead of high-fat varieties such as ribs and sausage.
- Trim all excess fat and remove skin.
- When using marinades - thinner is better. Thicker marinades have a tendency to "char," possibly increasing exposure to carcinogenic compounds.
- Look for marinades that contain vinegar and/or lemon. They actually create a protective barrier around the meat.
Limit time - limit exposure
- Always thaw meat first. This also reduces the cooking time.
- Partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling and then discard the juices. This will lower cooking time and reduce risk of cause smoke flare-ups.
Grilling techniques
- Flip burgers often - once every minute for meat burgers - to help prevent burning or charring.
- Place food at least six inches from heat source.
- Create a barrier to prevent juices from spilling and producing harmful smoke. Try lining the grill with aluminum foil and poking holes, and cooking on cedar planks.
Plan ahead and choose wisely
- Lean meats create less dripping and less smoke.
- Choose smaller cuts of meat, like kabobs, as they take less time to cook.
- Try grilling your favorite vegetables. They do not contain the protein that forms harmful HCAs.
"If you're grilling and following the proper safety tips, the risk of getting cancer from grilling food is very low," said Kennedy.
And surprisingly, those chemicals have been linked to breast, stomach, prostate, and colon cancer, according to the American Institute for Cancer Research.
But Stacy Kennedy, MPH, RD, CSO, LDN, a Dana-Farber nutritionist, said that doesn't mean giving up those tasty summer time treats like burgers, steaks, and ribs.
"It's really about planning ahead and making wise choices," he stated.
There are two risk factors to keep in mind. First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs). These chemicals have been linked to a number of cancers.
"What happens is that the high temperature can change the shape of the protein structure in the meat so it becomes irritating in the body and is considered a carcinogenic chemical," explained Kennedy.
Another cancer-causing agent, called polycyclic aromatic hydrocarbons (PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source. As the smoke rises it can stick to the surface of the meat.
"That's where the main cancer causing compound occurs in grilling. So you want to reduce the exposure to that smoke," said Kennedy.
Here are some tips to lower the risk:
Prep the Meat
- Choose lean cuts of meat, instead of high-fat varieties such as ribs and sausage.
- Trim all excess fat and remove skin.
- When using marinades - thinner is better. Thicker marinades have a tendency to "char," possibly increasing exposure to carcinogenic compounds.
- Look for marinades that contain vinegar and/or lemon. They actually create a protective barrier around the meat.
Limit time - limit exposure
- Always thaw meat first. This also reduces the cooking time.
- Partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling and then discard the juices. This will lower cooking time and reduce risk of cause smoke flare-ups.
Grilling techniques
- Flip burgers often - once every minute for meat burgers - to help prevent burning or charring.
- Place food at least six inches from heat source.
- Create a barrier to prevent juices from spilling and producing harmful smoke. Try lining the grill with aluminum foil and poking holes, and cooking on cedar planks.
Plan ahead and choose wisely
- Lean meats create less dripping and less smoke.
- Choose smaller cuts of meat, like kabobs, as they take less time to cook.
- Try grilling your favorite vegetables. They do not contain the protein that forms harmful HCAs.
"If you're grilling and following the proper safety tips, the risk of getting cancer from grilling food is very low," said Kennedy.
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