Health Secretary Sharma Gets Additional Charge Of Food Safety And Standards Authority Of India

New Delhi: Health Secretary Bhanu Pratap Sharma, on Thursday has been given additional charge of chairman, Food Safety and Standards Authority of India (FSSAI).

Health Secretary Bhanu Pratap Sharma

The appointments committee of the cabinet (ACC) headed by the Prime Minister Narendra Modi issued order assigning additional charge to Sharma.

According to the ACC order, Sharma will hold the additional charge of chairperson, Food Safety and Standards Authority of India (FSSAI), for three months beyond April 3.

Sharma, a 1981 batch IAS officer of Bihar cadre, was appointed Health Secretary on January 31, in place of Lov Verma, a 1978 batch IAS officer of Uttar Pradesh cadre, who was shifted as Secretary, Department of Empowerment of Persons with Disabilities.

In another appointment, the ACC has appointed Sushma Suri on contract basis as additional secretary in the Department of Legal Affairs.

The Appointments Committee of the Cabinet (ACC) has approved her appointment for a year, an order issued by the Department of Personnel and Training (DoPT) said. She retired on March 31. Her one-year tenure will begin from this month.

The Appointments Committee of the Cabinet (ACC) approved the extension of J S Deepak, Additional Secretary in the Department of Commerce, up to six months.

Deepak, a 1982 batch IAS officer of Uttar Pradesh cadre, will have extended tenure from April 9 to October 8, 2015, the order said.

DINAMALAR NEWS

Health hazards of consuming artificially ripened fruits

The practice has become COMMON in the lastfour to five years

It is that time of the year when the shelves of fruit shops and larders of most residents are filled with the ‘king of fruits’.

The sale of mangoes shoots through the roof in the summer season. The demand during peak season is estimated to exceed 50 tonnes for every three days in the district.

This is far higher than what the market can supply. As a result, carcinogenic (cancer-causing) agents are being used to ripen the fruits quickly for higher volume of sales, says R. Kathiravan, Designated officer of Tamil Nadu Food Safety and Drug Administration Department (Food Safety wing).

The chemicals used for artificial ripening of fruits can cause cancer. Food Safety Officers seized 370 kg of artificially ripened mangoes from a fruit outlet on Race Course on Monday.

In the past four to five years, the practice of artificial ripening has become prevalent in Coimbatore district. Coimbatore has 50 wholesale fruit dealers with around 15 of them dealing exclusively with mangoes during this season. It happens not only in smaller units but even bigger ones.

Artificially ripened mangoes can be spotted through a careful examination of the fruit. They will lack the aroma and will be less juicy compared to the naturally ripened ones.

Fruits that are artificially ripened will be having uniform colour throughout the skin, which will not be the case in naturally ripened fruits. If a person holds it in his hand, they can feel the difference between artificially and naturally ripened mangoes.

These fruits will also be difficult to cut and the inside will be white in colour rather than yellow.

As calcium carbide was an industrial grade product, it contained arsenic and lead participles. These toxic impurities affect the neurological system and reduce the oxygen supply to the brain. Consuming artificially ripened mangoes could result in sleeping disorders and headaches, memory loss, seizures, mouth ulcers, skin rashes, renal problems and possibly, even cancer, he says.

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. All kind of fruits including guava, apples, pineapple, papaya and banana are artificially ripened. He points out that the Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of fruits in India.

HEALTH REASONS, AWARENESS ABOUT ILL EFFECTS OF `TOO BRIGHT' FRUITS KEEP CONSUMERS AWAY FROM KING OF FRUITS

Chennaiites are consuming fewer man goes than earlier.

The city, where more than 700 tonnes of the king of fruits were eaten every day five years ago consumed a mere 300 tonnes a day during the peak of the season last year, considered a good harvest year, said Chennai Fruit Commission Agents' Association president S Srinivasan.

This is surprising because the fruit is considered a `super food' and contains high quantities of Vitamin A and C and other nutrients. It could be because people have become more health conscious, say some. Diabetics in particular are advised to stay away from mangoes.“During summers, we have patients coming with complaints of high blood sugar levels because they could not control their craving for mangoes. We tell them not to stock any at home and that one or two pieces once in a while are OK,“ said Madras Diabetes Research Foundation director Dr V Mohan.

Awareness about the adverse effects of artificially-ripened mangoes, which account for a significant part of the early arrivals, is also keeping many mango lovers away. Many who come to buy mangoes from street vendors say they are uncertain about the quality . “Due to artificial colouring, the taste and quality may be compromised and this is a deterrent for us to buy them off the streets,“ said one.

“By the time the good stock comes in with cheaper price tags, people have lost interest in mangoes,“ said Srinivasan.

At the Koyambedu wholesale market, there are very few mangoes on offer currently but the situation is likely to improve after April 15 when more arrivals are expected from the main mango-growing regions of Krishnagiri, Nammakal and Salem where there have been welltimed spells of rain. However, rain has been scanty in lesser known mangogrowing areas like Tiruttani and Tiruvallur in the northern parts of the state. “The rain came when the trees were flowering. The flowers were knocked off and we are facing a tough time,“ said Bharathi, who grows mangoes on 100 acres in Tiruvallur. “However, we managed to save the situation by planting different varieties of mangoes at different times. As a result, I am expecting at least 50 tonnes of yield this year against the 20 tonnes I managed last year,“ he said.

Several farmers say the way mangoes are bought is also changing and that the Koyambedu market is losing relevance. “We are losing interest in selling to middlemen and to traders in Koyambedu. People who know my farm directly buy from me,“ said Shah Jahan, a mango grower in Salem.

Buying online a safe option

For customers worried about the quality of mangoes in markets, online sites could come as a relief.

Many sites say issues of artificial colouring or sourness do not arise as they offer the best quality after segregating them from the bulk supplied to them.

BigBasket.com co-founder and chief executive officer Hari Menon said they followed a rigor ous sorting procedure. But not too many sites are offering man goes online now because “the quality is not too good“.

Rajendra Kumar of Chennai Basket.com said they expect a good haul by April-end after which 4-5 varieties will be put up for sale. “The price range will depend on the variety but will be lesser than store prices because we will only stock as per the demand and there will be no wastage,“ he said. Prices online will hover between the prices of mangoes in grocery stores and those with street vendors (whose prices may be slightly lower).

For instance, mangoes on ibuyfresh.com range from `60 to `160 a kg now, while the price range at ChennaiBasket.com goes up to `200 a kg depending on the quality.

Joseph, a representative of Frutto.com, said the demand was rising but added that they would begin selling only after a few weeks. “We are currently receiving about 15 orders a day but we shall wait to get quality mangoes.“

Many residents said they could opt for buying mangoes online as they were delivered home. Richa N of R A Puram said, “It is convenient for me and many sites also offer me the option of cancelling the order at any point even after it is delivered to my door.“

Hari Menon hoped the demand would pick up by month-end. “The volumes of mangoes sold last year through the mango mela tripled when compared to the previous year,“ he said.

Manufacturing Unit of edibles seized in Zainakote

SRINAGAR APRIL 09: A team of Food Safety Officers headed by Assistant Commissioner Food Safety inspected various Manufacturing Units of Edibles in Zainakote HMT area of Srinagar city. The team during the inspection found huge quantity of misbranded products, mostly consumed by children including Rice Puffs, Snacks, Chips, Kachri, Maggy Massala and Rasna Orange Juice, the products of New Heena Products.

The team seized 10 quintals of Kachri Snacks, 50 quintals of Magi Massala and 15,000 packets of Rasna Orange Juice powder. The samples of seized products were lifted for laboratory analysis and proprietor of the Unit was prohibited from further manufacturing of these items until reports are received from the Laboratory.

Meanwhile, a huge quantity of rotten vegetables and fruits were destroyed in the main market of the area on spot.

The Food Safety Wing of Drug and Food Control Organization produced 32 challans in the court of Adjudicating Officer, Srinagar, Qazi Sarwar against Food Business Operators which include 18 Milk Vendors for selling, manufacturing substandard and misbranded food items.

60 quintals of food items seized in Srinagar

About 60 quintals of snacks, massala and 15000 packets of a juice powder were seized by Food Safety Wing of Drug and Food Control Organization in Srinagar today. An official spokesman said a team of Food Safety Officers headed by Assistant Commissioner Food Safety inspected various Manufacturing Units of Edibles in Zainakote HMT area on the city outskirts.

The team during the inspection found huge quantity of misbranded products, mostly consumed by children including Rice Puffs, Snacks, Chips, Kachri, Maggy Massala and Rasna Orange Juice, the products of New Heena Products.

The team seized 10 quintals of Kachri Snacks, 50 quintals of Magi Massala and 15,000 packets of Rasna Orange Juice powder.

The samples of seized products were lifted for laboratory analysis and proprietor of the unit was prohibited from further manufacturing of these items until reports are received from the Laboratory.

Meanwhile, a huge quantity of rotten vegetables and fruits were destroyed in the main market of the area on spot.

The Food Safety Wing of Drug and Food Control Organization produced 32 challans in the court of Adjudicating Officer, Srinagar, Qazi Sarwar against Food Business Operators which include 18 Milk Vendors for selling, manufacturing substandard and misbranded food items.

Chithirai Car festival being held on April 14

District Collector K.S. Palanisamy has directed officials to ensure adequate amenities and security for devotees visiting the Chithirai car festivals of the Samayapuram Mariamman Temple and the Woraiyur Vekkaliamman Temple.

Temporary bus stands would be set up at Thuraiyur Road and Attumanthai near Samayapuram in view of the Chithirai Car festival at the Arulmigu Mariamman Temple to be held on April 14, Mr. Palanisamy said speaking at a meeting with officials to discuss the arrangements to be made for the festival here on Wednesday.

Temporary drinking water tanks should be placed at strategic places.

Sanitary inspectors would be deployed to check whether the food and water packets supplied to devotees were hygienic.

Those who wish to organise annadhanams should obtain permission from the Food Safety Officer.

Kerala: Food Safety Department Bans 9 Coconut Oil Brands

For a state known for its kera plantations, coconut remains an inevitable part in the life of Keralites.

Now, the Food Safety Department Commisioner T.V. Anupama has issued orders to ban nine brands of coconut oil from the market after they were found to be adulterated with palm oil and palm kernel oil.

The department has banned oil brands Kera Plus, Green Kerala, Kerala A-one, Kera Super, Kera drops, Blaze, Pulari, Coco sudham and Kallada Priyam from the state on Wednesday, 8 April, reported Asianet News.

Earlier, many had filed complaints on the issue and high prices are said to be the reason behind oil companies opting for adulteration.

Speaking to IBTimes India, an oil mill businessman, on condition of anonymity said: "In Kerala, it is difficult for sincere oil mill owners to survive in the market. That is the reason why many prefer adulteration. While unadulterated coconut oil is accepted in the USA, UK, New Zealand, Dubai and all other places, people in Kerala do not prefer it as it is expensive."

Such unadulterated oil would cost anywhere between ₹150 and ₹160 compared to the tainted ones, which are sold in the market for ₹120 to ₹130 (price varies depending on the price of coconut). People can get good coconut oil in the market but they should be willing to shell out more money.

"However, in order to resolve this issue, the government should take proper measures to check the quality of the oil made in the state as well as coming from other places similar to the quality checking done while exporting to foreign markets," he added.

If banned brands are being sold in the market, consumers can inform the Department on the toll-free number 1800 425 1125.

Akshaya Patra Foundation stresses on food being safe, nutritious, tasty

The Akshaya Patra Foundation which operates on a module that puts hygiene and quality on top of its priorities in food preparation and serving has now gone on to highlight how every meal prepared needs to be completely safe, nutritious and tasty at the same time.

“We also believe that eating is not only for nutrition, it is also for taste. We want children to relish what they eat and hence, we prepare a different dish every day to break the monotony,” said Chanchalapathi Dasa, VC, the Akshaya Patra Foundation. 

“Social awareness and consumer education on food safety will help strengthen the enforcement of food standards, improve hygienic practices and prevent food-borne illnesses. The most relevant of all the measures is creating awareness among people to ensure that their food is safe. Serving children safe, nutritious and hygienic food is our priority to eliminate classroom hunger in India. Our Indian kitchen standards are world-class in terms of ensuring quality and hygiene. With the responsibility of feeding millions of children in India every day, we leave nothing to speculation to ensure safe and nutritious food every time,” he added. 

The practices of food making at the foundation are in sync with the recent World Health Day theme which calls to promote improvement in food safety. 

Its ISO-certified centralised kitchens are equipped to prepare meals for large-scale feeding. A strict kitchen process is observed which includes certain mandatory routines to be followed by each member of the kitchen staff. Food Safety Management Systems are implemented in all the kitchens, be it centralised or decentralised, in order to handle, prepare and deliver food.

All cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting boards, knives and other instruments in these units are sanitised before usage every single day. All vessels used in the kitchens are made of food-safe stainless steel of 304 Grade which retains temperature for long intervals.

The raw materials that are procured are of the best quality and to ensure this robust Supplier Quality Management System (SQMS) is implemented. 

In order to make sure that none of the personal hygiene practises are missed out before the cooking begins, each staff member follows a routine hygiene chart. 

Standardisation of our recipes is an important factor while maintaining high levels of nutrition along with taste.

Ten of the centralised kitchens of the foundation, operational in 24 locations of 10 states, are ISO 22000:2005-certified and the remaining kitchens are in the process of this certification.

Each rice cauldron has a capacity of at least 500 litre; and each dal cauldron has the capacity to cook 1,200 litre to 3,000 litre of dal. The roti-making machines, have a capacity to roll out up to 200,000 rotis from 6,000 kg of wheat flour.

The kitchens are able to properly identify, store and retrieve the raw materials in an appropriate manner.

All the kitchens of Akshaya Patra follow a standard process for preparing the mid-day meals. Specially designed and customised transport vehicles deliver food. These vehicles are steam sterilised before the loading process.