KOCHI, JAN 12:
The use of chemicals in food items, especially for longer shelf life, has increased tremendously in the recent period and it can result in several health issues, said experts at a seminar organised as part of the seventh edition of FoodTech, the state’s premier food processing and packaging exhibition, here
Delivering a lecture on ‘the relevance of food safety management with special emphasis to HACCP’ (Hazard Analysis and Critical Control Points), N. Anandavally, HACCP Consultant, National Centre for HACCP Certification (NCHC) said that the eating habit of people have undergone tremendous changes and children spend maximum on food. “The use of chemicals in food items can result in brain related disorders among children. Though the law permits use of more than 3000 food additives, many food business operators use them above the permitted level.
In his talk on ‘Testing and evaluation of packaging materials and packages – overall standards of packaging’, Moses Malik of the Indian Institute of Packaging Chennai, said that packaging has become an integral part of food production. The packing should be decided depending upon the food as the most suitable material for protecting the food should be used for packaging, he said.
Earlier, C.N. Ravishankar, Director, Central Institute of Fisheries Technology, inaugurated the three-day exhibition. The exhibition is organized by Cruz Expos with the support of National Small Industries Corporation (NSIC), Kerala Bureau of Industrial Promotion (K-BIP), Coconut Development Board. Kochi,
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