DINAMALAR NEWS

Corporates use dirty tactics on public health issues

Several key issues that concern public health and environment may not be a subject of prime-time television discourse on election campaign, but they are certainly on the boil inside and outside the government.

In certain cases the government is taking decisions while on others interested parties are trying to make full use of the policy interregnum. These critical issues range from junk food to nuclear energy. Hectic lobbying is going on so that a desired scenario can be projected to the next government.

 

Siddhartha Mukherjee's study has been used by mobile companies to defy health concerns raised by the WHO. 

The position taken by the Food Safety and Standards Authority of India (FSSAI) on defining junk food and ways to restrict them in schools, in an ongoing litigation in the Delhi High Court, is a case in point. The guidelines proposed by the food regulator are so absurd that they can only gladden the hearts of food companies, which have been deeply perturbed by the litigation and want to avoid imminent ban on their products in schools at any cost. 

In this endeavour, the food regulator has become a ready partner and is seen to be acting as an extension of the Ministry of Food Processing Industries. Another most blatant case of lobbying comes from the mobile phone industry which has been hiring paid speakers from across the globe to deny any links between radiation and human health. It got award-winning oncologist-turned-writer Siddhartha Mukherjee to endorse its stand that cancer research agency of the World Health Organisation (WHO) has faulted in classifying electromagnetic radiation from mobile phones as "possibly carcinogenic to humans". One can understand the mobile industry's problem as it faces possibility of stronger regulation on health grounds.

In the same vein, head of a pesticide manufacturers association argued in an edit page article in a business daily that "pesticides are good for health" and that chemical-free organic foods can actually make you sick. Needless to say, the article was designed to influence outcome of the ongoing litigation about harmful levels of pesticide residues in vegetables and fruits.

 

Giants in the junk food industry have so far warded off legislation on junk food.

The strategy adopted of all such lobbies is similar to that used by the tobacco industry in the 1970s and 1980s - first deny any link with cancer or ill-health and then question science itself thereby creating confusion in the minds of people.

Climate change deniers too deploy a similar strategy. Meanwhile, anti-nuke and anti-GM groups have unearthed more damaging material through RTI. After the cabinet gave financial approval for two more Russian reactors at Kudankulam, atomic energy officials publicly stated that an insurance package was being worked out with the General Insurance Corporation (GIC) for reactor 3 and 4. But GIC, in an RTI reply, has denied any official communication from the Nuclear Power Corporation about insurance cover for the two units. 

In such a case, what happens to nuclear liability because the Russian suppliers don't want to take any? Notes relating to preparation of government's affidavit on field trials of GM foods to be filed in the Supreme Court have indicated that Jayanthi Natarajan as environment minister wanted to take a principled stand on the issue, but eventually lost her job because of that.

Booze battle: Will the Scotch run out?

Brewing battle between India, European Union over labelling norms threatens liquor supplies

New Delhi, April 29:  

Scotch whisky and some other imported alcoholic beverages may soon go out of stock in Indian outlets if exporters don’t fall in line with India’s labelling regulations.

For the last three months, consignments of the premium whisky from Scotland have not been cleared at Indian ports as they do not have the ingredients listed on the pack. The stricter labelling requirements are part of a 2006 law on food safety and standards that came into force in 2011.

“The Scotch Whisky Association has told us that they are not required to list ingredients in their country. But if they are exporting to India, they have to abide by our rules,” S Dave, Advisor, Food Safety and Standards Authority of India, told Business Line.

With the Customs authorities detaining more than 50 consignments of alcohol so far, the issue is now escalating into a diplomatic row.

The British High Commissioner and the French and the EU Ambassadors to India have written to the Government asking for more time to follow the regulations. They also want the detained consignments released.

“The current ban by the EU on import of some fruits and vegetables from India, including mangoes, could be to put pressure on the country to go soft on food and alcohol exporters from the region,” said a Commerce Ministry official.

New Delhi, however, is not ready to oblige. “We have informed the embassies that the labelling and listing requirements have been in place since 2011. The industry had been asking for more time to meet the demands of one festival season or the other for the past two years. We are not prepared to oblige any more,” said Dave.

The FSSAI has told the foreign manufacturers that they could take back the confiscated consignments or ship them to another country, but they can’t be sold in India.

“The interest of our consumers is important to us. When Indian companies are expected not to flout food safety laws in European countries, they also have to comply with our regulations,” Dave said.

It is not just alcohol, but consignments of other food items such as chocolates, pasta, cheese and some curries have also been held up due to improper labelling.

The FSSAI says that its labelling and listing requirements are in compliance with Codex, the global standards regulator, which is recognised by the World Trade Organisation.

Know It All

No, we aren’t talking about an unsavoury personality trait. We’re urging you to be a know-it-all — when it comes to food adulteration! Shirley Mistry tells you about some commonly adulterated foods

Even if you have been shopping for groceries from a trusted shop or supermarket for several years, food adulteration can creep into your food, without you realising it. If you thought that the days when you had to worry about something being added to your flour or milk were over, you need to take a closer look at the produce and spices that you consume, as adulteration is still a rampant issue in our country.

WHAT IS AT RISK? 

While no one knows the full extent to which adulteration takes place, there are several ways to adulterate most of the food items that you consume on a daily basis. Take a look at some of the most easily adulterated foods:

Olive Oil: You thought you were being smart about your food choices by switching over to olive oil. But, we urge you to pick only the best brand, because it is easy to adulterate olive oil with canola oil or palm oil and then add an olive oil scent to it.

Ghee: Do you remember the outrage a few decades ago, when people realised that Vanaspati was packed with so many trans-fats, that it was literally death on a plate? Back then, switching over to ghee was considered to be a safer alternative. However, several small shops have recently been found passing off Vanaspati as ghee by adding a ghee essence to it. 

Honey: The bottle of honey that you devour every morning could be sugar syrup spiked with a scent to give it honey's distinctive fragrance. The more processed the honey is, the more difficult it becomes to tell the difference between adulterated and pure honey. 

Milk: There is just so much that can go wrong with milk, it’s extremely terrifying. Apart from diluting it with water, it can be contaminated with glucose, skim milk powder (mixed with water to bulk up quantities), urea and even detergent. In 2012, the Food Safety Standards Authority of India collected samples of milk from across the country and found that 68.4% of these samples were adulterated.

Wheat Flour or Atta: Dirt, white sand and sometimes, even starch, is added in to bulk up your wheat flour. This makes it very unhealthy and also quite dangerous to consume. 

Spices: The most trusted spices on your spice rack can be adulterated all too easily. While non-permitted colours, saw dust, dirt, grit and red brick powder are used to adulterate chilli powder, lead chromate is found in adulterated turmeric. In some cases, coriander powder is said to have been adulterated by powdered dung and asafoetida can be adulterated by adding powdered substances that are earthy in colour. Also, grass seeds coated with colour are used to create whole cumin. 

TEST IT OUT

If the techniques to adulterate these common foods has given you a royal fright, get to work straight away by performing these simple tests to see how safe you are:

Rub cumin seeds in your palm. If the colour comes off, you know that they are grass seeds.

Put a spoonful of coriander powder in a bowl of water. The dung will float to the top and give out a distinctive, foul smell. 

Put your jar of ghee in the freezer overnight. If it is ghee it will solidify, but, if it is Vanaspati masquerading as ghee, the oil will not freeze.

To check if your asafoetida is pure, pour some into a bowl of water. The adulterants will settle at the bottom and the asafoetide will float to the top.

Always buy the most organic honey you can find, since it is hard to adulterate it in its organic state.

When you find a good deal on extra-virgin olive oil, remember to research the brand well before you make your purchase. 

While buying spices, always look for the Agmark or ISI mark on the products as these specify authenticity. 

Report It!

Food adulteration is a crime in India under the Prevention of Food Adulteration Act of 1955. However, incidents such as the epidemic of dropsy in New Delhi in 1998 (due to widespread consumption of mustard oil), are proof that many food retailers and manufacturers get away with adulteration because of weak implementation of this law. The government has enacted the Food Safety and Standards Act in August 2006 and a Food Safety Authority is also being established to ensure that produce matches global standards. In case you find any adulteration in the packaged foods you purchase, we urge you to take it up with your local consumer court.

Why Good Manufacturing Practices important for Food Business Operators?

Good Manufacturing Practices are the set of requirements which are to be followed by – the manufacturing units, processing units & packaging units to ensure that the products & services they are offering should be safe, clean & effective.

The effective implementation of GMP could be carried out through a qualified approach in the manufacturing, processing & packaging units so as to avoid the contamination, mix-ups & errors. On one hand, the good manufacturing practices safeguard the consumer from the poor quality & hazardous product while on other hand; help the food business operators to comply with the guidelines. The failure to successfully implement a GMP plan in an organization may results in situations like; recall seizure, penalty & prosecution.

Good Manufacturing Practices facilitates record keeping, sanitation, personal qualification, cleanliness, equipment verification, process validation and complaint handling.

GMP in food industry

Personnel

Personnel practices are the set of precautions to be taken by the people who are involved during manufacturing, processing & packaging. No person shall be allowed to work if suffering from any disease, one should wear clean cloths, gloves, caps etc and should take care of other necessary precautions.

The staff involved in the processes should have the basic level of education or they should have been trained to perform better.

A competent supervisor/manager should be employed to ensure all everyone involved in the manufacturing or operations process are following the norms.

Plant/Facility

The plant should be located on such a place where external pollutants could be avoided. There has to be a sufficient space for the equipment & storage of materials. Adequate lighting in the entire facility includes; hand washing area, dressing, locker, rooms, toilet etc. The entire facility should be kept cleaned.

Sanitary Operations

The buildings, fixtures and other physical facilities of the plant shall be maintained in a sanitary condition. The cleaning compounds and the sanitizing agents used in the cleaning and sanitizing procedures shall be free from the undesirable microorganisms. The food could be contaminated if the cleaning compounds of the toxic nature are not used or stored properly.

The use of pesticides should not be permitted during food manufacturing and they shall only be allowed to be used in the plant under precautions and restrictions so that the food should not get contaminated.

All food contact surfaces like; utensils, equipment shall be cleaned frequently (dry & sanitary condition) to protects against the contamination of food.

Sanitary facilities and controls

There has to be a proper water supply from an adequate source of the required water quality. The sewage disposal shall be made into an adequate sewerage system or disposal through other adequate means.

There has to be a facility of toilet with proper water supply for the employees and hand washing space with running water in compliance to the regulations.

Equipment & Utensils

All equipment & utensils shall be made of good materials and they should be designed in such a manner to be hold/carried properly while in operations and could be cleaned easily. If not in use then they should be stored in a clean and dry place.

Processes and controls

The raw materials should be properly inspected & segregated to be used in the manufacturing process. It has to be verified that the raw material shall not contain levels of microorganisms. A proper storage space and the conditions to maintain a particular temperature & humidity level shall be taken care well to avoid and contamination & adulteration.

The manufacturing shall be conducted under such a conditions and controls as are necessary to minimize the growth of microorganisms. A minimum temperature of 5 degrees or below for frozen food products and 60 degrees for hot food products shall have to be maintained to avoid spreading of undesirable microorganisms.

Filling, assembling, packaging and other operations shall be performed in such a manner that the final food product shall be free from any contamination and would be served to the consumer in a good quality condition.

GMP provides flexibility to the food business operator to successfully implement the requirements for controlling the activities and serves the consumer with a better quality product.

Programme aids vendors in registration

NEW DELHI: A month after the Delhi government started registration of street-food vendors in the city, not many have managed to get a registration number as it can be done only online. To assist vendors in the registration process and educate them about food safety and standards, National Association of Street Vendors of India (NASVI) held a special programme at Sarojini Nagar's Keshav Park on Tuesday.

The Delhi government was one of the first to adopt the Food Safety and Standards Act, 2006, in 2011. But it failed to implement the scheme due to technical hurdles. Now that the process has started, civic society members, who have been fighting for it, don't want it to fail. NASVI has taken the initiative to rope in as many street food vendors as possible.

Last year, the Delhi government and NASVI had identified eight markets-Sarojini Nagar, Tilak Nagar, Karol Bagh, Jheel, Paharganj, both sides of Nizamudin railway station and New Delhi railway station-where the pilot project would be implemented.

"We have started the project from Sarojini Nagar. We helped 125 street-food vendors register on Tuesday. We will continue the drive for the next one week and try to register all food vendors in the market,'' said Arbind Singh, national coordinator, NASVI. The programme was attended by over 100 vendors.

"I have been working for the past five years in Delhi. What they are teaching is new to me, but I feel this will help me in my business. I'll try to follow basic hygiene standards taught by them," Sajan Kumar Mandal, a street food vendor in Sarojini Nagar.

Dr. Kire directs food business operators to obtain license

Kohima, April 29 (MExN): In pursuance of sub section (3) of section 30 of the Food Safety and Standards Act 2006, the principal director of health and family welfare Dr. Neiphi Kire has directed all food business operators in the state to obtain license or register their food business under Food Safety and Standards Act 2006 and Rules, 2011 from the office of the designated officer- Chief Medical Officer of the districts on or before August 4. Licensing and registration forms and other details can be obtained from the office of the designated officer on all working days. 

Food business as mentioned above will include food manufactures, millers, grinder, wholesellers, retailers, godowns, warehouse, cold storage, distributors, transporters, stockers, agencies, departmental suppliers, repackers or relabellers/ pharmacies dealing with food items, food supplements, hotels, restaurants, canteens/caters, slaughter house, fish and meat shop, all petty food business operators etc.

Operating food business without a license or registration will attract penalty up to Rs. 5 lakhs and imprisonment up to 6 months under section 63 of the Food Safety & Standards Act 2006, a release received here said.

Civic body seeks power to allot food licences

PUNE: The Pune Municipal Corporation standing committee on Tuesday approved a proposal stating that the civic body should be given the authority to allot food licences and carry out inspections of eateries in the city. The same powers were given to the Food and Drug Administration (FDA) three years back.

Two elected members had submitted the proposal, which stated that since 1966, food inspectors of the civic administrations were allotting food licences to eateries. The new law on food and drug safety came into effect in 2011. As per the provisions of the law, the FDA was given the power to issue licences and carry out inspections. The FDA office issued a circular in this regard and the civic administration officials handed over their responsibilities. However, the civic administration is yet to receive any official order from the state or the Central government over handing over of these powers.

"Since the civic administration has not received any official order from the government, the Pune Municipal Corporation officials should be able to allot the licences," said Bapu Karne, chairman of the committee. "Three years back, these officials had the responsibility of allotting permits to hotels and carrying out inspections. The health department officials can handle this responsibility," he said.

The proposal added that the municipal corporation is loosing revenue as the PMC officials are not carrying out the work. The administration can earn through the licence fees and fines and the restoration of powers is needed to increase the civic body's revenue

Food testing lab to go hi-tech

The laboratory will be shifted to an independent building

The food testing lab in Mysore will be provided sophisticated testing equipment to enable complex examination procedures

The only food testing laboratory in the Mysore division is set to go high-tech: it is being shifted to an independent spacious building on the campus of the District Surgeon’s office at Tilak Nagar here, from its original home at the office of the District Health Officer.

Once the lab is shifted to its new premises, sophisticated testing equipment will be installed to enable complex examination procedures, according to the authorities here.

The lab building has been constructed with funding from the World Bank. The equipment, some costing as much as Rs. 2 crore, have been procured with collective funding from the State and Union governments, the World Bank, and the Food Safety and Standards Authority of India (FSSA).

“As food safety is essential, the lab will be equipped to conduct tests on all types of foods to determine whether food is adulterated, contaminated or contains harmful chemicals,” said Chidambara, Designated Officer, Food Safety and Standards Wing, Mysore.

He told The Hindu that accreditation from the National Accreditation Board for Testing and Calibration Laboratories (NABL) would be sought once the upgrade was complete. The lab will certify foods as per the standards laid down by the FSSA. There are also plans to install equipment to test the nutritive value of foodstuffs, he added.

A microbiology unit will also be established by year-end to test prepared food such as rice, chapathis, sambar, sweets, snacks and so on. Prepared food served in hotels can be checked once the unit is set up.

Food samples for tests are collected based on complaints, suspicion, and random inspection. Dr. Chidambara said Food Safety Officers in each taluk were entrusted with the job. “It is mandatory to collect four food samples in case of complaints or suspicion. Only one sample is sent for lab tests, while the others are kept in my custody if they are collected in random inspection,” he said.

If food is found to be unsafe for consumption, for reasons such as contamination or the presence of harmful chemicals, or threatens to pose a serious health hazard to the public, a case is booked against the concerned parties who are liable for punishment and a heavy penalty, according to Dr. Chidambara.

He said concerned citizens could also submit food samples for tests; however, they will need to furnish credible information on the samples and certain documents to justify their argument.

In case of food poisoning, samples can be tested at the Mysore lab instead of sending them Bangalore, he added.

The laboratory will be shifted to an independent building and provided sophisticated equipment

Accused in Mango Case Seeks Bail

The Additional District Session’s Court will issue an order on June 3 on the bail petition filed by the person arrested for supplying spurious mangoes in Nettoor. 

While hearing the bail petition filed by Sanu, 38, Karthika Nivas, who is the owner of E D S Fruit Stall, the prosecution opposed granting him bail. 

P K Sajeevan, government pleader and Public Prosecutor, submitted that the accused person had committed a serious crime. He said that mangoes seized from the goodown of the accused contained calcium carbide that could cause serious diseases, including cancer. The prosecution also filed reports from the police and food safety experts. 

Meanwhile, the counsel for the accused pleaded that he was falsely implicated in the case. 

According to the counsel, he did not commit any offence for which he could be charged under IPC-328. He said the police had registered a suo motu case against him.

Food safety officials seized 35 boxes of mangoes treated with calcium carbide, which is used for artificially ripening fruits.

How to know artificially-ripened fruits

Fruits ripened using the chemical will have an ash-coloured layer on the skin.

If you wipe this layer, you will find the skin of uniform colour without any green patches.

Also gradually, the skin gets dry and wrinkled and black spots develop.

Food Safety officials pulp artificially-ripened mangoes

1.7 tonnes of artificially-ripened mangoes found 

Officials examine mangoes at Koyembedu market

Even as the European Union banned the import of Indian Alphonso mangoes, the Food Safety and Drug Administration unit swung into action in Chennai on Tuesday, raiding outlets selling artificially-ripened mangoes. Three teams of officials conducted raids in Koyambedu, T. Nagar, and Kothwal Chavadi.

Over 51 kg of calcium carbide was seized from 218 shops. At least 1.7 tonnes of mangoes were found to be artificially ripened.

More than 200 food business operators also received awareness notices from the authorities,” according to an official.

According to food safety officials, calcium carbide, used to ripen mangoes, is a proven carcinogen. 

On Tuesday, labourers were found packing calcium carbide into small sachets to be hidden in heaps of unripe fruits. Use of carbide to ripen mangoes is an offence under the Food Safety and Standards Act.

Common symptoms reported after eating such fruits are diarrhoea, vomiting, and eye and skin irritations.

கோயம்பேடு, பாரிமுனையில் கார்பைடு கற்களில் பழுக்க வைத்த 1 லட்சம் மாம்பழங்கள் பறிமுதல்-வியாபாரிகள் எதிர்ப்பால் பரபரப்பு

சென்னை, ஏப். 30: 

கோயம்பேடு பழ மார்க்கெட்டில் நேற்று அதிகாரிகள் திடீர் சோதனை நடத்தி கால்சியம் கார்பைடு கற்கள் மூலம் பழுக்க வைத்த மாம்பழங்களை பறிமுதல் செய்தனர். இதற்கு வியாபாரிகள் எதிர்ப்பு தெரிவித்ததால் பரபரப்பு ஏற்பட்டது. 

கோயம்பேடு பழ மார்க்கெட்டில் தமிழ்நாடு உணவு பாதுகாப்பு மற்றும் மருந்து நிர்வாகத் துறை சார்பில் மாவட்ட நியமன அலுவலர் டாக்டர் லட்சுமி நாராயணன் தலைமையில் 10க்கு மேற்பட்ட அலுவலர்கள் நேற்று திடீர் சோதனை நடத்தினர். அப்போது கால்சியம் கார்பைடு கல்கள் மூலம் பழுக்க வைத்த 

60 ஆயிரம் மதிப்புள்ள மாம்பழங்களை பறிமுதல் செய்தனர். பின்னர், அந்த பழங்களை குப்பை கிடங் கில் கொட்டி அழித்தனர். இதற்கு வியாபாரிகள் எதிர்ப்பு தெரிவித்தனர். இதனால் பரபரப்பு ஏற்பட்டது. 

வியாபாரிகள், அதிகாரிகளை முற்றுகையிட்டு, வாக்குவாதம் செய்தனர். அப்போது, இந்த மார்க்கெட்டில் 500 பழக்கடைகள் உள்ளன. தினமும் 2 டன் மாம்பழம் விற்பனை ஆகிறது. லாரியில் பழங்களை கொண்டு வரும்போதே கார்பைடு கற்களை வைத்து, கொண்டு வரப்படுகிறது. இதனால், மாம்பழம் வரும் வழியிலேயே பழுத்து விடுகிறது. மரத்திலேயே பழுக்க வைத்து அந்த பழங்களை விற்பனைக்கு கொண்டு வருவது என்பது முடியாத காரியம். 

அதிகாரிகள், திடீர் திடீரென பழங்களை பறிமுதல் செய்ய வருகிறீர்கள். இயற்கையாக பழங்களை பழுக்க செய்ய சேம்பர் அமைத்து கொடுங்கள். நாங்கள் அதில் பழுக்க வைக்கிறோம். சுமார் 10 கடைகளில் உள்ள பழங்களை பறிமுதல் செய்து, விளம்பரம் தேடுகிறீர்கள். மார்க்கெட்டில் உள்ள 500 கடைகளில் உள்ள பழங்களையும் உங்களால், பறிமுதல் செய்ய முடியுமா?. 

உடனடியாக பழுக்க வைக்க தமிழக அரசு எங்களுக்கு தேவையான, சேம்பர் அமைத்து கொடுக்க வேண்டும். இதுபோல் வந்து எங்களை நஷ்டம் அடைய செய்யாதீர்கள். நீங்கள் பத்திரிகைகளை அழைத்து வந்து, விளம்பரம் தேடி கொள்கிறீர்கள். எங்களுக்கு பழங்களை எப்படி விற்கவேண்டும் என சொல்லி கொடுங்கள் என்றனர். 

அதிகாரிகள் கூறுகையில், கார்பைடு கற்கள் மூலம் பழுக்க வைத்த பழங்கள் வெள்ளை பவுடர் பூசியதுபோல இருக்கும். பழத்தின் மேல் பாகத்தில் கரும்புள்ளிகள் இருக்கும். இந்த பழங்களை சாப்பிட் டால் உடல் நலம் கெடும். எனவே இந்த பழங்களை வாங்குவதை தவிர்க்க வேண்டும் என்றனர். 

மார்க்கெட்டுக்கு வந்த பொதுமக்களுக்கு அலுவலர்கள் துண்டு பிரசுரம் வழங்கினர். அதில் கார்பைடு கற்கள் மூலம் பழுக்க வைக்கப்படும் பழங்களை சாப்பிட்டால் அஜீரண கோளாறு, தலைவலி, வாந்தி, மயக்கம், வயிற்றுப்போக்கு, தலைசுற்றல் போன்றவை வரும். புற்றுநோய் ஏற்படுவதற்கும் வாய்ப்பு உள்ளது என்று கூறப்பட்டு இருந்தது. 

* பாரிமுனை தம்புசெட்டி தெரு, கிடங்கு தெரு, அரண்மனைக்காரன் தெரு ஆகிய பகுதிகளில் உள்ள பழக்கடைகளில் மாம்பழங்களை கார்பைடு கற்கள் மூலம் பழுக்க வைத்து விற்பனை செய்யப்படுவதாக மாவட்ட உணவு பாதுகாப்பு அதிகாரி லட்சுமி நாராயணனுக்கு தகவல் கிடைத்தது. 

அதன்பேரில், ஆய்வாளர்கள் ஜெயகோபல், சிவசங்கரன், இளங்கோ ஆகியோர் தலைமையில் உணவு பாதுகாப்பு அலுவலர்கள் மேற்கண்ட பகுதிகளில் உள்ள கடைகளில் நேற்று அதிரடி சோதனை நடத்தினர். அப்போது, 24 குடோன்களில் நடத்திய சோதனையில் 13 குடோன்களில் கார்பைடு கற்கள் மூலம் மாம்பங்களை பழுக்க செய்தது கண்டு பிடிக்கப்பட்டது. அங்கிருந்து 

40 ஆயிரம் மதிப் புள்ள 1 டன் மாம்பழங் களை அதிகாரிகள் பறிமுதல் செய்தனர். 

இதேபோல் கொல்கத்தாவில் இருந்து சென்னை வந்த எக்ஸ்பிரஸ் ரயில் சரக்கு பெட்டியில் சென்ட் ரல் ரயில்வே போலீசார் சோதனை செய்தனர். அப்போது, 22 அட்டை பெட்டிகளில் 1.4 டன் எடையுள்ள பான்பராக், குட்கா பொருட்கள் இருப்பது கண்டு பிடிக்கப்பட்டது. அவற்றை பறிமுதல் செய்த போலீசார் மாவட்ட உணவு பாதுகாப்பு அதிகாரிகளிடம் ஒப்படைத்தனர். 

பறிமுதல் செய்யப்பட்ட மாம்பழங்கள், குட்கா பொருட்களை லாரி மூலம் கொண்டு சென்று, கொடுங்கையூர் குப்பை கொட்டும் வளாகத்தில் ராட்சத பள்ளம் தோண்டி, அதில் அவற்றை கொட்டி அழித்தனர்.

வணிகர்களுக்கு எச்சரிக்கை 

சென்னை, ஏப். 30: 

உணவு பாதுகாப்பு மற்றும் மருத்துவ நிர்வாக துறை விடுத்துள்ள அறிக்கை: 

கோயம்பேடு காய்கனி அங்காடிகளுக்கு மாம்பழம், அன்னாசி, பப்பாளி போன்ற பழ வகைகள் வந்த வண்ணம் உள்ளன. ஆகையால் கோயம்பேடு காய்கனி மொத்த விற்பனையாளர்கள் மற்றும் வணிகர்கள் மாம்பழம், அன்னாசி, பப்பாளி பழவகைகளை வெகுவிரைவில் விற்பனை செய்யும் நோக்கில் செயற்கை முறையில், அதாவது தடைசெய்யப்பட்ட கால்சியம் கார்பைடு கற்களை கொண்டோ, செயற்கை வேதி பொருட்களை தெளித்தோ பழங்களை பழுக்க வைத்து விற்பனை செய்ய கூடாது. செயற்கை முறையில் பழுக்க வைத்த பழங்களை சாப்பிடும், பொது மக்களுக்கு உணவுபாதை அஜீரண உபாதைகளும், கடுமையான தலைவலியும், மயக்கமும், வாந்தி வயிற்று போக்கு, தலை சுற்றல் மற்றும் புற்று நோய் ஏற்பட காரணமாக இருக்கிறது. எனவே செயற்கை முறையில் பழுக்க வைப்பது தடைசெய்யப்பட்டுள்ளது.

செயற்கையாக பழுக்க வைக்கும் மாம்பழங்களால் புற்றுநோய் ஆபத்து

'கால்சியம் கார்பைடு' கற்கள் மூலம், செயற்கையாக பழுக்க வைத்த மாம்பழத்தால், உடலுக்கு பல்வேறு தீங்கு ஏற்படுவதோடு, புற்றுநோய் ஆபத்தும் உண்டு என, உணவு பாதுகாப்பு மாவட்ட நியமன அலுவலர், டாக்டர் லட்சுமி நாராயணன் எச்சரித்து உள்ளார்.

தற்போது, மாம்பழ சீசன் துவங்கி விட்டது. தமிழகம் முழுவதும், பழங்கள் அதிக அளவில் விற்பனைக்கு வருகின்றன. இயற்கையாக பழுக்க, இரண்டு வாரம் வரை ஆகும் என்பதால், அதுவரை காத்திராமல், 'கால்சியம் கார்பைடு' என்ற வேதிக்கல் உதவியுடன், செயற்கையாக பழுக்க வைத்து, பணம் பண்ணவே, பெரும்பாலான வியாபாரிகள் விரும்புகின்றனர்.

இதுகுறித்து, உணவு பாதுகாப்பு மாவட்ட நியமன அலுவலர், டாக்டர் லட்சுமி நாராயணன் கூறியதாவது: மாம்பழம் இயற்கையாக பழுக்க, 12 முதல் 15 நாட்கள் ஆகும். செயற்கையாக பழுக்க வைக்க, இரண்டு நாட்களே போதும். இதற்காக, தடையை மீறி, வியாபாரிகள், 'கால்சியம் கார்பைடு' கற்களை, பழக்கூடையின் கீழே வைக்கின்றனர். இக்கற்களில் இருந்து, 'அசிட்டிலீன்' வாயு வெளியேறுகிறது. இதனால், காய்கள் சீக்கிரம் பழமானது போல் காட்சி அளிக்கின்றன. ஆனால், பழத்தின் நீர் சத்து உறிஞ்சப்பட்டு, உள்ளே வறட்சியாக காணப்படும். இதை சாப்பிடுவதால், வயிற்றுப் போக்கு, வாந்தி, தீராத தலைவலி, மயக்கம் வரும். தொடர்ந்து சாப்பிடுவதால், பெரும் சிக்கல் ஏற்படும். 'கால்சியம் கார்பைடு' கற்களில் இருந்து, புற்றுநோயை உருவாக்கும், 'ஆர்சனிக்' என்ற வேதிப்பொருள் பழத்தைச் சுற்றி படர்ந்து விடும். இதை சாப்பிடுவதால், புற்றுநோய் பாதிப்பு வர வாய்ப்பு உள்ளது. செயற்கையாக பழுத்ததில், பழத்தை சுற்றி, சாம்பல் படர்ந்திருக்கும்; கரும் புள்ளிகள் இருக்கும். வெளியில் பழுத்தது போலவும், உள்ளே காயாகவும் இருக்கும். இயற்கையாக பழுத்த பழங்களில், இதுபோன்ற நிலை இருக்காது. குறைந்த விலையில் கிடைக்கிறது என, இவற்றை வாங்கி சாப்பிடாமல், பொதுமக்கள் விழிப்போடு இருக்க வேண்டும். மேலும், வியாபாரிகளுக்கு, இதை வலியுறுத்தி, விழிப்புணர்வு துண்டு பிரசுரங்களை வினியோகித்து வருகிறோம். இவ்வாறு, அவர் கூறினார்.

2 டன் பழங்கள் பறிமுதல்:

சென்னையில், உணவு பாதுகாப்பு அதிகாரிகள், மூன்று குழுக்களாக பிரிந்து, சென்னை கோயம்பேடு, தி.நகர், கொத்தவால்சாவடி மார்க்கெட்களில், நேற்று அதிரடி சோதனை நடத்தினர். 'கார்பைடு கற்கள்' வைத்து பழுக்க வைக்கப்பட்ட, இரண்டு டன் மாம்பழம், அன்னாசி உள்ளிட்ட பழங்கள், பறிமுதல் செய்யப்பட்டன. இவை, கொடுங்கையூர் குப்பைக் கிடங்கிற்கு கொண்டு செல்லப்பட்டு அழிக்கப்பட்டன. வியாபாரிகள் எதிர்ப்பு: கோயம்பேடு பழ மார்க்கெட்டில், அதிகாரிகள் திடீர் சோதனை செய்தபோது, பழங்களை பறிமுதல் செய்ய, வியாபாரிகள் கடும் எதிர்ப்பு தெரிவித்தனர். 'எங்களுக்கு, அரசு மாற்று வழியை உருவாக்க வேண்டும்; மார்க்கெட் பகுதியில், பழங்களை பழுக்க வைக்கும் கிடங்குகள் அமைத்துத் தர வேண்டும்' என, கேட்டனர். 'அரசிடம் தெரிவித்து நடவடிக்கை எடுக்கப்படும்' என, அதிகாரிகள் சமாளித்தனர்.