Fresh fruits are nutritious, but artificial ripening poses health hazards

SAFETY FACTOR:The immense nutritional value of fruits is negated by artificial ripening, which poses serious health hazards.—File Photo: M. Periasamy

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals

Consuming seasonal fruits is one of the best ways to stay healthy when braving scorching summer days.

Doctors and dieticians say that fruits provided necessary nutrients while keeping diseases away. But, there is concern over carcinogenic (cancer-causing) agents being used to ripen the fruits quickly for higher volume of sales. Generally, Indian families prefer carbohydrate-rich food and do not include adequate quantity of raw vegetables and fruits in their diet. Fruits like water melon, mangoes, plums, musk melon and jackfruit should be included in our diet during summer, doctors and nutritionists point out.

Water melon is rich in fibre and prevents dehydration while mango serves as a source of nutrition which could replace diet supplements. Plum is rich in minerals and iron.

Fruits contain plenty of fibre, which cleanse our system by getting rid of waste and toxins, keep bowel movements regular and prevent diseases like cholesterol, bowel cancer and diverticulosis, says Priya Narasimhan, chief dietician at K.G Hospital. As for the nutritional content, the experts say that it is best to consume fruits in raw form which prevents loss of nutrients. Adding preservatives in fruits drinks is not advised, Ms. Narasimhan points out.

She adds that oranges, raspberries, plums, grape, apples, prune, raisins, blueberries, blackberries, strawberries, and pears can also be consumed during summer.

Risk of cancer

The antioxidants found in fruits help eliminate free radicals, carcinogenic by-products from metabolic processes, thereby reducing the risk of cancer.

Even while emphasising the importance of seasonal fruits in diet, the experts point out that it was important to ensure they are safe for consumption.

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals.

Chemicals used for artificial ripening of fruits can cause cancer. So can chemical pesticides that are used to boost production, says P. Guhan, Director of Sri Ramakrishna Institute of Oncology and Research.

The International Agency for Research of Cancer has listed a number of chemical agents/pesticides that can cause various types of cancer, he says. People should be aware of the risks of consuming fruits that are artificially ripened. Public health authorities should look at more stringent enforcement of rules to prevent the hazardous practice of artificial ripening of mangoes using calcium carbide.

Food inspectors caution against certain illegal practices followed by fruit vendors to artificially ripen fruits. According to R. Kathiravan, designated officer, Tamil Nadu Food Safety and Drug Administration Department, Coimbatore, chemicals like calcium carbide crystals which react with water to form acetylene gas or acetylene in gas form are used by vendors to artificially ripen fruits. “Ethephone, an insecticide, is another chemical used for the purpose. Some vendors also resort to burning kerosene stove or incense sticks in closed rooms to quicken the process of ripening,” Dr. Kathiravan adds.

According to him, artificial ripening of mango and sapota were commonly reported in the district. All kind of fruits including guava, apples, pineapple, papaya and banana are artificially ripened.

He points out that though safer methods of ripening fruits are allowed in other countries, the Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of fruits in India.

He says that the road-side vendors in the district are sensitised on hygiene aspects and are also directed to keep food covered and to supply them in closed containers.

It is also important to ensure that the equipment used by fruits and fruits juice vendors are kept clean and maintained well, Dr. Kathiravan added. Dr. Guhan explains that fruit ripened using calcium carbide will be uniformly coloured and appear flawless. It is better to avoid fruits with polished appearance.

According to Ms. Narasimhan, carbide gas acts as a neurotic agent which can cause neurological disorders. It is hazardous to pregnant women and child.

Though used in small amounts, the chemicals used for artificial ripening contain carcinogens, arsenic and phosphorus.

Symptoms of poisoning include vomiting, diarrhoea, burning or tingling sensation, numbness, headache and dizziness, she adds.

Food Safety Act hits bullseye

Tremendous rise in number of licenses, registrations since October 2011, netting Rs.36 crore

Though the Food Safety and Standards Act 2006, which was implemented starting August 2011 took some time to deliver results, since October 2011, the Food and Drug Administration (FDA) has witnessed an enormous rise in the number of licenses and registrations. The amount collected from the same has been a whopping Rs.36 crore. According to Mahesh Zagade, Commissioner, FDA, this is highest amount ever collected not only in the state but across the country.

“1.6 lakh registrations and licenses have been given out across the state from October 2011 to March 2012. The response has been excellent,” said Zagade.

While the registration fee is Rs.100, the license fee is slab-based. The license is given for a time span of one to five years as deemed appropriate by the FDA after judging the establishment on various parameters.

Any person involved in the food industry with an establishment of any size will have to get a registration or a license before August 4, 2012, else that establishment will be considered illegal. Establishments with an annual turnover of more than Rs.12 lakh will have to get a license while establishments with an annual turnover of less than Rs.12 lakh will have to get a registration. 

“License holders will have to submit an annual report while those dealing with milk and related products will have to do so twice a year, milk being a sensitive product. Also, there would be different food managerial systems for different products. All this is being done to ensure that good quality products reach consumers.

Consumers too should make sure that they buy products only from license holders or registered establishments,” said Zagade.

Food stalls, restaurants must have FDA licence

Food stalls, restaurants and even five-star hotels have only three months to register with the Food and Drug Administration (FDA) or get a licence, else their business will be considered illegal.
Of the around 45 lakh food operators in Maharashtra, only 1.6 lakh possess valid licences or are registered with the FDA. The FDA has started a special drive to ensure that all food operators with an annual turnover of above Rs12 crore possess a license and those who earn less than Rs12 crore a year get a registration certificate as per the Food Safety and Standards Act, 2006.
“We are applying Food Safety Management for all food operators in the state to ensure that people get hygienic and healthy food. We have appointed licensee officers and 300 food safety officers in seven regions to take food samples on a regular basis. The officers will then send an annual report to the FDA,” said Mahesh Zagade, FDA commissioner, told the media.
At present, the FDA has only two laboratories in the state and hence it will be difficult to check all the samples there. “I have sent a Rs800-crore proposal to the government to set up 300 public laboratories and 37 mobile labs,” said Zagade.
The FDA has also taken legal action against a few brands for misleading advertisements.

DINAMALAR NEWS

Quick fix food could cost you your health

As per a new survey by Assocham, 82% workforce in metro cities prefers to eat packaged food. But these food items are laden with chemicals and additives which could gravely affect the health. These items are also high on salt, leading to high blood pressure and trans fats which increase the bad cholesterol and reduce the good ones. DNA throws light on the matter
Chemical-based and artificial additives are toxic in nature
The Food Safety and Standards Authority of India (FSSAI) has laid down new norms for packaged and processed food manufacturers regarding limited use of new chemicals and additives of varied nature in order to increase the shelf life and cosmetic value of food. These chemicals and additives include preservatives, artificial colours, stabilisers, antioxidants, artificial sweeteners and flavouring agents. Some of these artificial and chemical-based additives are toxic in nature and may be harmful if consumed over a period of time and that too beyond a certain limit.
The FSSAI has made it mandatory to follow the standards set for these packaged food articles, which is also printed on the package. Consumers should read the ingredients printed on them. For example, if soft drinks are consumed over a period of time or excessively, they can act as carcinogens. This is due to the high levels of pesticides present in the drinks. I agree that the trend of consuming packaged and processed food products has increased in India, especially among the working class. But, cooking healthy and traditional food at home is any day a better option.
Dr Abhay Desai, food microbiologist & director, Food Hygiene and Health Laboratory
The oil used in preparing junk food is a by-product of petroleum
Nowadays, the number of people suffering from renal failure has increased. This is happening due to the possible increase in consumption of chemical additives through packaged and processed food. Youngsters too are suffering from renal failure. Also, over consumption of chemicals present in these packaged food products have an adverse effect on the kidneys. The percentage of infertility has also increased from 15% to 50% over a period of ten years.
People must give a thought to their eating habits and return to the traditional habits of cooking food at home as it is surely a healthy option. Healthy cooking at home will surely keep you fit and help lead an active life. Especially working and educated people must understand the grave health dangers they face by over consumption of these packaged and processed food products.
For example, the oil used in preparing junk food is not from a natural source but the by-product of petroleum. The sweeteners used in the packaged food products are saccharin and not sugar. Over a long period of time, the body will not be able to metabolise all these artificial chemicals. There are so many natural foods available in our country and dishes made from them are also available in many hotels.
Dr Babu Joseph, director, National Institute of Naturopathy
Nutritional value of food gets compromised due to processing
Any sort of food processing done means altering the composition of the food items, which invariably changes the nutritional value and increases the shelf life of the product. This essentially means addition of preservatives, storing food in high or low temperatures, alterations in the basic ingredients or increasing certain ingredients like salt or sugar. The methods of processing and using additives succeed in maintaining the product aesthetically but definitely compromises on the nutrients. Especially heat sensitive nutrients like Vitamin C are lost due to processing. There are alterations in the structure of certain nutrients like proteins, fat and carbohydrates, thus reducing its bio-availability (absorption in the body) due to processing. These food items definitely fill our stomachs but affect the health. This leads to diseases like obesity, heart problems, lethargy, acidity, blood pressure and many more such ailments. There is an increase in consumption of ‘health foods’ and if the labels are not interpreted correctly then they can often be misleading and we end up consuming unhealthy food.
Avanti Deshpande, nutritionist
Eating dal-chawal is a far healthier option over junk foodA large number of people are consuming packaged food because it has become a matter of convenience, pleases the taste buds and fills your stomach. Also, it is important to note the quality of packaging used for these products and whether additives are used or not to increase their shelf life. For example, diary products like milk that come in tetra paks come without any additives and due to no contact with air, it remains fresh for a long period of time. The ready-to-eat food products are especially laden with preservatives and can have excess oil in the form of trans fats, which can be a threat to health. I don’t really advocate bakery products, whether they are packaged or not. The problem with canned or processed food is that they have excessive salt or sugar. Cooking at home is always a healthy option. For example, even simply eating dal-chawal is a far healthier option over junk food. What one needs to do is a little bit of time management and planning. We should stick to those food items that we are genetically used to such as Indian food cooked by traditional methods.
Geeta Desai, diet consultant
Why allow sale of packaged food when it is harmful to health?Consuming packaged food is a matter of convenience for a person who has a busy routine. People look at packaged food as a safer option than openly available food items that are prepared outside. Many people are not aware about what goes into making processed and packaged food items. Besides, the ingredients that are printed on the packaged food are in finer text so no one generally reads it. Even if anyone makes an effort to read it, half of the ingredients mentioned are beyond comprehension. If these chemical additives that are added in packaged food are so dangerous then why is it allowed to be sold in the first place by the government? To increase the shelf life of a food product, manufacturers cannot play with the lives of people. It would be better to print a warning on the packages regarding the side effects of these additives, the way it is printed on liquor and cigarette packets.
Rajesh Ghorpade, IT professional