Mar 4, 2016

Noodle cos in fresh FSSAI soup

FSSAI (Food Safety and Standards Authority of India) and noodles seem to be not getting along well for some time now. First, it was Nestle’s Maggi, which was banned for the presence of Monosodium Glutamate (MSG) and excess lead content.Then Patanjali got a notice for its‘Atta Noodles’ on the ground that they had a licence for marketing ‘Pasta’ but not ‘Atta Noodles.’ The latest additions to the list appear to be Knorr Soupy Noodles, Horlicks Foodles Noodles and Ching’s Hot Garlic Instant Noodles. These products allegedly have more ash than permissible. As per the food authorities, the prescribed maximum limit of 1% ash has been breached in these products, which is a limit prescribed for pasta products. 
The dispute relating to Nestle’s Maggi was more of a factual dispute regarding the presence of MSG and excess lead, which has been strongly contested on the basis of lab reports, whereas the ones related to Patanjali and the other three are due to lack of clarity about the scope of the food regulations. The basic premise of the notice issued to Patanjali appears to be opposite to the stand taken in the recent disputes reported for Knorr Soupy Noodles, Horlicks Foodles Noodles and Ching’s Hot Garlic Instant Noodles.
Standardised category
The showcause notice to Patanjali was based on the premise that the noodles was not a standardised product allowed under the Food Standards and Additives Regulations and therefore the same could not have been sold without prior approval. Patanjali has argued that the noodle was covered under the standardised category of ‘Pasta/Macaroni Products’ which was broad enough to cover ‘Noodles’; therefore there was no need to obtain any prior approval. In the latest disputes, a totally opposite stand appears to have been taken. Here, the food authorities are assuming that these three kinds of noodles are covered under the category of ‘Pasta/Macaroni Products’ and therefore the prescribed limIt of maximum of 1% of ash has been breached. 
Nature of action
An important question to be answered by the food authorities on this vexed issue is whether ‘Noodle’ is covered under the standardised food category of ‘Pasta/Macaroni Products’ or not. If it is covered, then the prescribed parameters for Pasta will apply and the limit of maximum of 1% of ash has to be maintained. However, in that case the natural corollary would be that the notice issued to Patanjali was incorrect. Meanwhile, if Noodle is not a Pasta product, the question of applying a Pasta standard would not apply. The product will then be covered under the category of ‘Proprietary food’ and the natural corollary would be that the most recent action against the three companies is incorrect.
Guidance notes
Now, the question arises as to why such diametrically opposite views are being taken by the food authorities. First, the reason could be the absence of guidance notes and uniform training of the food authorities for which the responsibility would lie upon the FSSAI and the food commissioners of the states. The present scenario suggests that the food authorities are reading and interpreting the Act and the regulations on their own without the help of any guidance notes issued by the higher authorities. Second, it could be due to the lack of communication/coherence between the Central and state level authorities. This could be the case since the notice in the case of Patanjali was issued by the Central level authorities whereas the immediate action has been taken by the state authorities. Third, it could be due to the improper implementation of the Food Licensing and Registration System (FLRS) or incorrect understanding of the FLRS. Under the FLRS, when a person applies for a licence as a service sector food business operator like distributor/marketer/ retailer/transporter and so on, only broad categories of food items appear in the drop-down list online; whereas, if one applies as a manufacturer, a more detailed list appears. This is probably the reason when Patanjali applied as a marketer, it would have got a licence for ‘Pasta Products’ which is a broader category and not ‘noodles,’ a narrower category under it. The FLRS is based on Food Category system, which categorises all kinds of food stuff in 16 categories. It is hierarchical in nature and different food categories have been described in a four level structure wherein food items have been divided into sub-categories and sub-sub categories. When a person applies for a licence in a service sector category like distributor/marketer/retailer/transporter and so on, only the main category appears. Whereas, when one applies as a manufacturer, a more specific entry (sub-categories or sub-sub categories mentioned under the Indian food code) comes in the drop-down list. If someone applies as a marketer, he would get the broad category of “Pasta Products” but if he applies as manufacturer, he would get more specific options like ‘Fresh Pasta and Noodles’, ‘Dried Pasta and Noodles’, ‘Pre-cooked pasta and Noodles’ and so on. This could be the reason why Patanjali as a marketer had a licence for ‘Pasta Products’ whereas its supporting manufacturer had it for a sub-category like noodles. 
Presence of ash
Having analysed the possible reasons for the contradictory stands being taken by the authorities, let us now examine the merit of the latest disputes. A number of questions come to mind in this context. As per the food authorities, the noodles tested contained more than the maximum prescribed limit of 1% ash and therefore they were sub-standard. The first question is why at all ash is allowed in any kind of food. Ash refers to any inorganic material, such as minerals, present in food. It is called ash because it is the residue that remains after heating removes water and organic materials such as fat and protein. Ash can include both compounds with essential minerals, such as calcium and potassium, and toxic materials, such as lead. Therefore, the presence of ash does not mean that ash in a literal sense is allowed to be added to a food product.
The second question is what effect the excess ash can have on a consumer. The ash content has been reported to be in the range of 1-3% in the three products. It needs to be mentioned that in many standardised food items, it has been allowed in the much higher range of 5-9%. Therefore, ash content exceeding 1% does not necessarily mean that the food is unsafe and it will have an adverse impact on the consumer. It only implies that the noodles cannot fall in the category of a standardised food item like Pasta.
The third question is whether such products are allowed to be manufactured and sold. As on date, a large number of food products in the market fall under the category of non-standardised food products, as only some food products are standardised. Till a few days ago, there was a doubt whether any non-standardised product could be sold without prior approval or not. Thankfully, that doubt has been set to rest by a recent notification of FSSAI wherein non-standardised products using ingredients used in standardised products or standardised additives have been allowed without any need of prior approval. 
The final question is if FSSAI has allowed such non-standardised food products without prior approval, what is the relevance of ash content in excess of the prescribed limit. From the perspective of food safety, it will perhaps not have much relevance because it is not considered unsafe per se. However, from the perspective of the Food Safety and Standards (Packaging and Labelling) Regulations, the marketers might need to make certain adjustments so that the consumer does not get an impression that it is a standardised product. However, for a resolution of the matter the food authorities would have to take a clear stand as to whether ‘Noodles’ fall under the standardised food category of ‘Pasta/Macaroni Products.’ If, the answer is affirmative, the marketer would have to make certain adjustments in the name of the product but then in that scenario the notice issued earlier to Patanjali would become infructuous. If the answer is in the negative, the current dispute involving Knorr Soupy Noodles, Horlicks Foodles Noodles and Ching’s Hot Garlic Instant Noodles would not have enough basis to survive. In either case, it leaves a lot for FSSAI to ponder as to how to avoid such actions based on contradictory interpretations of the law.If the legal tangle is left unresolved by FSSAI, the food industry cannot hope to have any respite for some time.

124 vendors booked for ripening fruits artificially

Food safety officers collected 240 samples of various fruits and filed 124 cases against wholesale and retail fruit vendors who used the hazardous carbide and ethocyn for artificial ripening of fruits, Assistant Food Controller of Rayalaseema Zone Viswanatha Reddy said on Thursday.
Mr. Reddy and officers — Srinivasa Rao and K. Shankar — inspected Kurnool Rythu Bazaar and collected five samples of banana, watermelon, and orange. In all, 26 samples were collected in Kurnool district so far and laboratory reports were awaited, Mr. Viswanatha Reddy said.
A lab report received on Tuesday confirmed use of ethocyn, a liquid pesticide, for ripening banana, which was not permitted. Use of carbide or ethocyn would lead to cancer and gastric disorders, he said. Carbide was not used, but ethylene gas was used to ripen banana, he said.
The government was urged to recruit food safety officers to tide over shortage of staff, Mr. Reddy said.
Social responsibility
He urged the media to expose instances of use of carbide or ethocyn for artificial ripening of fruits as a social responsibility measure.

Artificial fruit ripening on the rise

Kakinada: With the rapid development of fruit trade, artificial ripening of fruits has been rising in East Godavari for some time. It is said that several whole sellers of climacteric fruits like mango, banana, papaya, sapota and custard apple instead of harvesting in a mature and unique condition by allowing them to ripen by nature release of hormone (ethylene) from the fruit are instead opting for artificial ripening methods practiced earlier by small traders through smoking and calcium carbide treatment. 
  • Fruits are put in enclosed chambers where large quantities of calcium carbide is put and water is sprinkled before sealing them
  • Government of India has banned the use of calcium carbide for ripening of fruits under PFA Act 8-44 AA, 1954 
  • The Indian Medical Association , Kakinada chapter president Dr Ram Swaroop Jawaharlal warned that consumption of fruits which were artificially ripened leads to gastritis 
Even traders are said to be opting for this process for lemons and goose berry as well. It is said that these sections are opting for this mode as they found natural ripening in some fruits to be a slow process, which leads to high weight loss. In this process, fruits are being commercially ripened with the banned chemical like calcium carbide which after reaction with water vapour present in the surrounding atmosphere releases acetylene gas. Some traders are ripening fruits like banana in enclosed chambers where large quantities of calcium carbide is put and water is sprinkled before sealing the chambers. 
Though the released acetylene triggers ripening in fruits, it is also put in small packets in the fruit boxes and in some cases sprinkled onto the fruit surface. However, calcium carbide contains chemical impurities such as arsenic hydride and phosphorus hydride that are highly carcinogenic compounds. It is also said that improper use of calcium carbide can therefore cause chemical contamination of fresh produce. 
Further, fruits so ripened develop attractive surface colour, are inferior in taste, flavour and spoil faster. Though the Government of India banned the use of calcium carbide for ripening of fruits under PFA Act 8-44 AA, 1954 the implementation seems to be a much neglected affair. The FSSAI which is the authority to check this practice is said to be facing shortage of staff. 
With Mango season round the corner consumers are more worried as children and aged people opt for these fruits. The Indian Medical Association, Kakinada chapter president Dr Ram Swaroop Jawaharlal warned that consumption of fruits which are artificially ripened leads to gastritis and stomach diseases. In children it will have multiple effects. The government should strictly implement the act and strict vigil should be kept on such activities. Voluntary and service organisations should take the initiative on focusing this health hazard, Dr Jawahar observed.
When contacted, the Food Safety and Standards Authority of India (FSSAI) Assistant Food Controller and in-charge of six district regions Nageshwarayya said that during January and February they conducted raids at nine places in East Godavari district. These include Kakinada, Rajamahendravaram, Kothapeta Ravulapalem, Aamalapuram, Mandapeta and other places. "With the mango season round the corner we are keeping a close watch on this activity," he said. The shortage of inspectors to conduct frequent raids has been hampering our activity, he added.

Mango lovers, don’t get tempted by the bright yellow sheen!

This season, beware of buying the shiny yellow mangoes that appear fresh out of farm. Instead, they may be straight out of their Carbide treatment.
The Food Safety and Standards officials from the Institute of Preventive Medicine caution that the artificially ripened fruit using Calcium Carbide display spotless lemon-yellow skin, and do not have the sweet aroma of the naturally ripened ones. They look soft, and have shorter shelf life. Further, stem looks green even after the fruit turns yellow.
The same criteria apply to evaluation of bananas too, as they too carry the risk of being ripened with Carbide, the officials said through a presentation on Wednesday, during a press conference organised by the Health department.
The press meet was organised after the High Court asked the government to take measures to spread awareness about the ill effects of carbide-ripening through media. arbide, when reacting with the moisture in the fruit, produces Acetylene gas which quickens the ripening process. However, it contains traces of arsenic and phosphorus hydride which have dangerous effects on human body. Many traders choose carbide because it is freely available at very cheap prices, an official informed.
Consumption of carbide will produce symptoms such as vomiting, diarrhoea with or without blood, burning sensation in chest and abdomen, thirst, weakness, difficulty in swallowing, ulcers on the skin, sores, cough and wheezing, and shortness of breath. Higher exposure may cause pleural effusion and peptic ulcer, and even vendors handling the fruit are not spared from the effects.
Principal Secretary, Health, Medical and Family Welfare, Rajeshwar Tiwari said the government will soon come up with large scale awareness programme about ill effects of carbide-ripening. Banners and posters will be displayed at the market yards and action will be initiated against erring traders as per the provisions of Food Safety and Standards Act, 2011, which entails punishment of six months’ imprisonment and fine of Rs.One lakh, he said.
Department of Agriculture is on the job of having a big Ethylene ripening chamber at the Gaddi Annaram Agricultural Market Yard.

GOVT. CAMPAIGN AGAINST CARBIDE-RIPENED FRUITS

THE TELANGANA GOVERNMENT WILL SOON COME UP WITH LARGE-SCALE AWARENESS PROGRAMME ABOUT ILL EFFECTS OF CARBIDE-RIPENED FRUIT.
Telangana Government has exhorted consumers to be on the watch for fruit ripened using Calcium Carbide which could cause various health problems to those who consume them.
Acting on the High Court’s interim direction to spread awareness among public through media, the Health and Family Welfare Principal Secretary Rajeshwar Tiwari addressed a press conference here on Wednesday and said the Government will soon come up with large-scale awareness programme about ill effects of carbide-ripened fruit.
Action will be initiated against those selling such fruits as per the provisions of the Food Safety and Standards Act, 2011, he said. Alternative provisions include building a large Ethylene ripening chamber at the Gaddi Annaram Agricultural Market Yard at the cost of Rs.60 lakh and assisting six more chambers volunteered by private wholesalers, Mr.Tiwari informed.
A presentation by officials from the Institute of Preventive Medicine cautioned consumers against purchasing fruits such as mango and banana which are overtly soft and flavourless, with spotless yellow skin and green stem, and without the sweet aroma, all of which are characteristic of carbide-ripened fruit.

Expired beer seized from Bevco outlet

Kochi: The food safety department on Wednesday seized over 1,300 bottles of expired beer from a Kerala State Beverages Corporation Ltd (Bevco) outlet at Edappally in Kochi. The bottles had gone past their shelf-life in July, 2015.
Officials said that samples of the seized liquor have been sent to regional chemical analysis laboratory at Kakkanad. The outlet was raided based on specific information that expired beer was being sold at the outlet.
According to officials, a consumer had reported health problems after unknowingly consuming a bottle of expired beer purchased from the outlet.

44% of food samples in last three months found adulterated

Meerut: Out of the total food samples sent to the food testing laboratory in Lucknow in the last three months, the Food Safety and Drugs Administration (FSDA) in Meerut found 44% of the food samples "unsafe", "substandard" or "violating regulations". A total of 25 samples were sent to the food testing laboratory in Lucknow, out of which as many as 11 samples were found to be unsafe.
These samples were mostly taken before Christmas and during New Year celebrations.
"The food items that were found unsafe for consumption include a pastry from Delicious Bakery in Shastri Nagar and ChamCham mithai from Ram Nath Ladoo Wale in Sadar. While the silver balls on the pastry were made of aluminum, the mithai used a banned colour dye - both of them are unsafe for consumption," said JP Singh, chief food safety officer.
The food items which violated regulations of packaging and labelling include vegetable fat sample- one each from Milan Enterprises (Baraut) and Gau Food products (Aligarh), cooking medium from Kalas Food products (Aligarh), Kaju Gajjak packet from Ram Chandra Deewan Chandra Rewari wala (Meerut Cantt) and Rol Gajjak packet from Ram Chandra Sahai Rewari and Sweet shop (Abulane).
The substandard food items included vegetable oil from Food Products Tata Nagar (Aligarh), edible fat from Tonu Enterprises (Kanpur) and Heeng packets - one each from two shops in Shastri Nagar.
"Now, we will notify all the owners who were producing these food items, after which they can send their items for re-testing at Kolkata laboratory, which is our referral lab. But if those tests send out similar reports, those accused of producing unsafe items can get lifetime imprisonment. Violation of regulations carry a fine of Rs 2 lakh, and those selling substandard products will be fined Rs 5 lakh. These proceedings will happen in a month once we file a case," said Singh.

FSDA officials seal cooking oil firm in Karur district

Officials of Food Safety and Drug Administration on Wednesday sealed an oil firm on the complaints of producing adulterated cooking oil.
The firm owned by Palanivel (45) was functioning at Kuttakattuthottam near Athireddypalayam in Karur district.
Sources said on complaints that the firm had been producing adulterated cooking oil, the Food Safety and Revenue officials raided it and seized 21 barrel of oil, 50 kg of caustic soda and so on. The samples were sent to a laboratory in Thanjavur for ascertaining the nature of ingredients, the sources said.

க.பரமத்தி அருகே கலப் பட எண் ணெய் ஆலைக்கு சீல்


க.பர மத்தி, மார்ச் 3:
க.பர மத்தி அருகே கலப் பட எண் ணெய் சுத் தி க ரிப்பு நிறு வ னத் திற்கு உணவு பாது காப்பு அதி கா ரி கள் சீல் வைத் த னர்.
கரூர் மாவட் டம் ஆதி ரெட் டி பா ளை யம் அரு கே யுள்ள குட் டக் காட் டு தோட் டம் பகு தி யில் பழ னி வேல்(45) என் ப வ ருக்கு சொந் த மான இடத் தில் சுகா தா ர மற்ற முறை யில் கலப் பட சமை யல் எண் ணெய் தயா ரித்து விற் பனை செய் வ தாக உணவு பாது காப்பு துறை அதி கா ரி க ளுக்கு தக வல் கிடைத் தது. இதை ய டுத்து மாவட்ட உணவு பாது காப்பு மற் றும் மருந்து நிர் வா கத் துறை மாவட்ட நிய மன அலு வ லர் டாக் டர் மீனாட் சி சுந் த ரம், உணவு பாது காப்பு உதவி ஆய் வா ளர் சுமதி, உணவு கட் டுப் பாட்டு அலு வ லர் சுப் பி ர ம ணி யம்,தாசில் தார் அம் பா யி ர நா தன், க.பர மத்தி இன்ஸ் பெக் டர் ஞான சே க ரன், மண் டல துணை தாசில் தார் மதி வா ணன், ஆர்ஐ சவுந் த ர வள்ளி உள் ளிட்ட அதி கா ரி கள் நேற்று முன் தி னம் இர வும், நேற் றும் தொடர்ந்து அங்கு சென்று ஆய்வு மேற் கொண் ட னர்.
அப் போது அங் கி ருந்த 21 பேரல் எண் ணெய், 50 கிலோ காஸ் டிக் சோடா கொண்ட 37 மூட்டை, கருப் புத் தூள் (பிளாக் ப வு டர்) 21 மூட் டை கள் மற் றும் ரசா ய னங் கள் இருப் பது கண் ட றி யப் பட் டது. அவற் றின் மாதி ரி கள் பரி சோ த னைக்கு சேக ரிக் கப் பட்டு நிறு வ னத் திற்கு சீல் வைக் கப் பட் டது.
இது குறித்து உணவு பாது காப்பு மற் றும் மருந்து நிர் வா கத் துறை மாவட்ட நிய மன அலு வ லர் டாக் டர் மீனாட்சி சுந் த ரம் கூறி ய தா வது,
இங்கு என்ன வித மான பொருட் களை பயன் ப டுத்தி என்ன உற் பத்தி செய் தார் கள் என் பது குறித்து எது வும் தெரி ய வில்லை. இங் குள்ள பொருட் கள் அனைத் தும் சீல் வைக் கப் பட்டு அவற் றின் மாதி ரி கள் சேக ரிக் கப் பட்டு பரி சோ த னைக் காக தஞ்சை அரசு உணவு பகுப் பாய்வு கூடத் திற்கு அனுப் பப் ப டு கி றது. பரி சோ த னைக்கு பிறகு இவை என்ன என் ப தும் அவை தர மா ன தா? கலப் ப டமா என் பது தெரி ய வ ரும் என் றார்.

DINATHANTHI NEWS


க.பரமத்தி அருகே தனியார் எண்ணெய் ஆலையில் அதிகாரிகள் ஆய்வு

க.பரமத்தி அருகே தனியார் எண்ணெய் ஆலையில் கலப்பட சமையல் எண்ணெய் தயாரிக்கப்படுகிறதா என உணவுக் கட்டுப்பாட்டு அதிகாரிகள் புதன்கிழமை ஆய்வு மேற்கொண்டனர்.
கரூர் மாவட்டம், க.பரமத்தியை அடுத்த ஆதிரெட்டிபாளையம் அருகே உள்ள குட்டக்காட்டுதோட்டம் என்ற இடத்தில் தனியாருக்குச் சொந்தமான எண்ணெய் ஆலை உள்ளது. இதே அதே பகுதியைச் சேர்ந்த பழனிவேல் (45) என்பவர் நடத்தி வருகிறார்.
இங்கு கேரளத்தில் இருந்து தரமற்ற சமையல் எண்ணெய்யை வாங்கி வந்து அதை மறுச்சுழற்சி செய்து, உள்ளூர் மற்றும் வெளியூர்களுக்கு விநியோகிப்பதாக கரூர் மாவட்ட உணவுப் பொருள் பாதுகாப்பு அலுவலர் மீனாட்சிசுந்தரத்துக்கு தகவல் கிடைத்தது.
இதையடுத்து மாவட்ட ஆட்சியர் டிபி. ராஜேஷ் உத்தரவின் பேரில், உணவு பொருள் பாதுகாப்பு மற்றும் மருந்து நிர்வாகத் துறை மாவட்ட நியமன அலுவலர் மருத்துவர் மீனாட்சிசுந்தரம், உணவு பாதுகாப்பு உதவி ஆய்வாளர் சுமதி, உணவுக் கட்டுப்பாட்டு அலுவலர் சுப்ரமணியம், வட்டாட்சியர் அம்பாயிநாதன், க.பரமத்தி காவல் ஆய்வாளர் ஞானசேகரன் உள்ளிட்டோர் புதன்கிழமை ஆலையில் திடீர் சோதனை நடத்தினர்.
அங்குள்ள தொட்டியில் இருந்த எண்ணெய்யை ஆய்வுக்கு எடுத்துக் கொண்டனர். பின்னர் அங்கு 21 பேரல் இருந்த ஆயில் மற்றும் தலா 50 கிலோ எடை கொண்ட காஸ்டிக்சோடா கொண்ட 37 மூட்டை ஆகியவற்றை பறிமுதல் செய்தனர்.
இதுதொடர்பாக உணவு பொருள் பாதுகாப்பு மற்றும் மருந்து நிர்வாகத் துறை மாவட்ட நியமன அலுவலர் மருத்துவர் மீனாட்சிசுந்தரம் கூறியது:
ஆலையில் போலியான சமையல் எண்ணெய் தயாரிப்பதாக கிடைத்த தகவலையடுத்து ஆய்வு செய்தோம். இங்கிருந்து சந்தேகப்படும்படியாக இருந்த பொருட்களை பறிமுதல் செய்துள்ளோம். ஆய்வுக்கு எடுத்துக்கொண்ட எண்ணெய் தஞ்சாவூர் அரசு உணவு பகுப்பாய்வு கூடத்துக்கு அனுப்ப உள்ளோம். பரிசோதனை முடிவில் எண்ணெய் தரம் குறித்து தெரிய வரும், அதற்கேற்ப நடவடிக்கை எடுக்கப்படும் என்றார்.

சமையல் ஆயிலில் கலப்படம்: உணவு பாதுகாப்பு துறை அதிரடி

பரமத்தி: சமையல் ஆயிலில் கலப்படம் செய்வதற்காக பயன்படுத்தப்பட்ட காஸ்டிக் சோடா, பிளாக் பவுடர் உள்ளிட்டவற்றை, உணவு பாதுகாப்பு துறையினர் அதிரடியாக பறிமுதல் செய்தனர்.
கரூர் மாவட்டம், க.பரமத்தி அடுத்த, ஆதிரெட்டிபாளையத்தில் பி.பி.தேங்காய் எண்ணெய் தயாரிப்பு நிறுவனத்தை பழனிவேல், 45 என்பவர் நடத்தி வருகிறார். கடந்த சில நாட்களாக, கேரளாவிலிருந்து சமையல் ஆயிலை வாங்கி வந்து, அதை மறுசுழற்சி முறையில் எண்ணெயாக தயாரித்து, மீண்டும் விற்பனை செய்து வருவதாக, கரூர் உணவு கட்டுப்பாட்டு துறையினருக்கு புகார் சென்றது. அதயைடுத்து, மாவட்ட கலெக்டர் ராஜேஷ் உத்தரவின் பேரில், உணவு பாதுகாப்பு துறை நியமன அலுவலர் மீனாட்சிசுந்தரம் தலைமையிலான குழுவினர், நேற்று அந்த நிறுவனத்தை ஆய்வு மேற்கொண்டனர். அப்போது, சமையல் எண்ணெய் தயாரிக்க பயன்படுத்த இருப்பு வைத்துள்ள, 21 பேரல்கள், 50 கிலோ எடை கொண்ட, 37 மூட்டை காஸ்டிக் சோடா பவுடர், பிளாக் பவுடர், 21 மூட்டைகள் ஆகியவகைளை பறிமுதல் செய்து விசாரித்து வருகின்றனர்.

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