Food Adulteration in J&K Court convicts 2 for sale of adulterated turmeric

Imposes Rs 12 lakhs fine, 6 months imprisonment
SRINAGAR, Dec 30: A Budgam court has convicted two businessmen including the owner of a spices company for sale of adulterated turmeric in Kashmir.
In his detailed judgment, Imtiyaz Ahmad Lone, Judicial Magistrate Budgam has said that the prosecution has succeeded in establishing a case beyond the reasonable doubt against Rajiv Khera Son of Late Om Prakash Khera resident of Amritsar 15 Besant Avenue Punjab for manufacturing ‘Z-Gold Turmeric powder’ having lead in the product and declared unsafe and substandard by the Referral Laboratory of Kolkata as well as during the trial of the matter.
The court has also convicted Syed Ibrahim Rizvi Son of Late Haji Mohammad Abdullah Rizvi resident of Magam distributor of the product for selling adulterated Z-Gold Turmeric powder.
The court has convicted both the accused for the commission of offences under sections 51, 59 of Food Safety and Standards Act-2006, imposing a fine of Rs 5.00 lacs each. Both the accused have been also fined Rs. 1.00 lacs and 6 months of imprisonment.
The sale of Turmeric product that has led to conviction of these two persons contained lead and people with pre-existing kidney, nerve or circulatory disorders or with skin or eye problems may be more susceptible to the effects of this substance.
Thy same judge had convicted a milk sales company for mixing detergent during the processing of its milk products. “This is not first case where it has come to the surface that various products manufactured by the companies contains lead in Turmeric Powder, detergent in Milk, urea and other dangerous chemicals in other eatable products and in this behalf prosecution has been launched against the accused persons,” the court has said in its latest judgment.
The judge has further added: “The various companies are facing similar cases before various courts, therefore, the presumption of innocence in favour of the accused company is ruled out. The Apex Court of the State has also taken cognizance sumo motto against the same offences.”
The court has also appreciated the sincerity of the Food Safety Officer (FSO) Beerwah for her style and dedication displayed during the investigation of the substandard turmeric samples. “The manner, style and dedication displayed by the complainant namely Sakeena Bano FSO Beerwah this court is very much impressed and all the orders passed till date by this court shall merge with this final judgment that she needs appreciation and to be appreciated by the higher ups as well for conducting neat, clean and transparent investigation into the matter,” reads the judgment.
Pertinently, on April 4, the same judge had held Khyber Agro Farms private limited guilty for selling substandard and unsafe milk.
Besides imposing a fine of Rs 9 lacs on the company the court had ordered six months imprisonment to the In-Charge operations of the company. The court had also declared Food Analyst Kashmir either incapable or dishonest and has ordered for his immediate removal.

Adulterated food items increases cancer cases, provide list of unsafe food: Court

Srinagar, Dec 31: Expressing concern that sub-standard and adulterated food items being consumed by the people has resulted in increase in cancer cases, a local court in the central Kashmir district of Badgam directed government to provide list of food items which have been found unsafe for human consumption.
The First class Judicial Magistrate, Badgam, Imtiyaz Ahmad Lone found two accused guilty of supplying and adulterated food to consumer, said medical reports, the food items being supplied to human for consumption contains such elements which causes cancer.
This court is of the opinion that there are numerous cases pending before various courts and authorities in which product supplied to consumers are either substandard or unsafe for consumption and people are forced to them which is the reason fatal diseases like cancer is spreading in Jammu and Kashmir and fresh cases are being registered with the Hospitals.
The court while concluding the trial, has found two accused guilty for the commission of offence under section 26(1) (2) (i) (ii) of Food Safety Act 2006 punishable under section 59 and 51 of Food Safety and Standard Act 2006.
The two accused who have been convicted by the court are Syed Ibrahim Rizvi of Magam, M/S RCFWholesaler/Distributor and Rajiv Khera of Amritsar Punjab, Manufacturer/Processor/Packed by Shiv Shankar Udyog VPO Chati Wind Taramtam Road.
The judge maintained that in M/S Khyber Agro Farms Pvt Ltd Village Ladhoo Lethpora case this court has convicted the company for providing detergent in the milk product. This court has already held the Z-Turmeric-Gold Powder unsafe for human consumption.
The court said that in the interest of general public and for the safety of the nation, the Commissioner Food Safety and Standards, Kashmir, is hereby directed to publish list of articles, food items seized by the Department wherein cases have been filed and concluded in conviction in Print and Electronic media for the purpose of information and awareness to the general public.
The Commissioner will also intimate to this court that what action the department has taken regarding the cancellation of license and continuous flow of the food items declared either unsafe or substandard, the court said.
It further directed Deputy Commissioner Food and Safety (DCFS) to lift the products forthwith belonging to the convicted company from the market and will also issue a direction to the Sales Tax Department to prevent its flow into Valley or any other part of State of Jammu and Kashmir and shall cancel the license of the convicted company forthwith.

The Court maintained that DCFS will immediately issue orders to his subordinates that they shall lift samples of milk, edible oil, confectionary, sweets and other items from the market and refer them to District Laboratory and Referral Laboratory. However, on receipt of the report appropriate action will be initiated against guilty if any.

Committed to food safety

Food for thought

The urban-rural divide is thin, proving testing of food remaining a major challenge.

Those selling food that causes minor injury are liable to 3 years imprisonment and for major injury up to 7 years imprisonment. In the case of death, the violator will be handed out life imprisonment.

THIRUVANANTHAPURAM: Kerala witnessed some early signs of change in 2016. Some welcome changes, some fraught with repercussions. Society will be watching if these signals become a trend in days ahead. It can be a boon or bane depending on how state tackles them

Six years have passed since the Food Safety Act came into force in the state but the shortage of staff and infrastructure continues to plague enforcement activities.

Even packaged drinking water available in the market is contaminated. Lab tests of samples taken from drinking water bottles of prominent brands in the state recently were found to have e-coli. The presence was as high as 40 CFU in 100 ml of water which also indicated faecal contamination.

Kerala State Pollution Control Board had also found the presence of coli-form bacteria in samples collected from drinking water bottles of prominent brands.

There are also no reliable reports about the quality of newest neutraceuticals hitting the market.

The absence of labs at the district-level is a major handicap in ensuring enforcement and penal action. A lab each in districts, capable of testing water contamination, food and edible oils, has been mooted by authorities. The urban-rural divide is thin, proving testing of food remaining a major challenge.

The State has just one lab, accredited by the National Accreditation Board for Testing and Calibration Laboratories and two other designated labs in Thiruvananthapuram and Kozhikode.

The food safety offices functioning in each circle (Legislative Assembly Segment) are understaffed and have no vehicle facilities. Experts say food safety is unending process. It is no secret that the outlook, growth and experiments of the food industry are a dozen times more than the government regulators. To be on par with advances made by food industry is almost next to impossible.

What developed countries like the US, Europe and Japan had achieved in food safety standards 16 years ago, is now being implemented here. Food products are pouring in from across the globe. Safety standards of many products coming from China are unknown.

Registration and licensing of shops, including hotels and restaurants continues to remain a big task for the food safety department. More than 1.5 establishments have been registered under provisions of the Food Safety Act and about 50,000 issued licenses. But the biggest problem is with establishments in semi-urban areas where more than 1 lakh units are yet to be registered.

Experts say the penal action prescribed under the existing Act is deficient. The apex court had recently directed the Centre to make punishment more stringent, even asking the Centre to consider life imprisonment for food adulteration. It had also called for the review of existing Food Safety Act.

Under the present law, those guilty of mixing life-threatening additives in food products or diluting the quality of food products are liable for a penalty which is up to a maximum of Rs 10 lakh. In order to try the cases under Act, special courts need to be set up in the state. Designated magistrate courts are already under huge work pressure.

Over 500 truckloads of fruits and vegetables enter the state daily and it goes without saying that a large quantity of the same is laden with pesticides. According to food safety officials, pesticides are being used extensively to increase the shelf life of the produce.

Food Safety Standards (contaminants, toxins and residues) Regulations came into being in 2011. Its strict enforcement is still a far cry though efforts have been made in bits and pieces over the past five years.

The state spends a huge amount on chicken and bulk of the supply comes from the neighbouring states, particularly Tamil Nadu. While the total consumption of meat, including beef, mutton and chicken is more than 5,000 tonnes per day, the domestic production of these is only about 300 tonnes.

Experts say antibiotics like neomycin, found effective in controlling bacterial disease of poultry, and terramycin, are used widely in poultries. Even though low dosage is used for growth promotion, it poses serious health hazards. There are many antibiotics used both in animals and humans and the possibility of developing resistance to such antibiotics is considerably high.

Kerala Hotel (Price Standardisation) Bill 2015, which was approved by the Cabinet last year, has not taken off. The bill sought to set up regulatory authority in each district to regulate prices of food items.

The main responsibility of the authority was to register all hotels in the district and control the prices of food items sold through such outlets. District judge or an official of equivalent rank was to be appointed as chairman. Government had also proposed to nominate six unofficial members.

There were plans to slap fines up to Rs 5000 on hotels functioning without registration and charging excess rates. The decisions of the district authorities cannot be challenged in civil courts but one can appeal before Food Safety Commissioner.

25-point guidelines issued for regulating juice bars and ice cream parlours have also not been implemented effectively. Raids carried out in juice shops from time to time had revealed that rotten fruits, ice containing traces of formalin and ammonium meant for preserving fish, poor quality water and milk being was being used for preparing juice and shakes.

The decision to bring in price standardization for bakeries, thattukadas and fast food centres is yet be implemented effectively. However, five star hotels, heritage hotels, canteen and mess run by government and semi-government establishment had been kept out.

Committed to food safety: Navjot Khosa, Food Safety Commissioner

The concept of food safety still remains abstract. One of the priorities of the fledgling State Commissionerate of Food Safety, born on July 4, 2016, has been to catch ’em young. In the last two years, the commissionerate covered more than 400 schools.

The department consists of Enforcement wing and an Analytical wing. On the enforcement side, the entire state is covered with a network of zonal intelligence offices, 14 district offices and constituency-level food safety circle offices. Under the Food Safety Act, officials are engaged in granting licence and registration, compounding, adjudication and launching prosecution.

The department has initiated declaring 100 per cent food safety gram panchayats. It started with Aruvikkara being declared 100 per cent food safe panchayt, this year. The department has a target to cover at least 50 panchayats.

Under Operation Ruchi, a wide-ranging awareness campaign has been set off across the state focusing mainly on licensing and registration of business establishments, collection and analysis of samples from hotels and restaurants.

Special drives were launched for inspecting canteens, cafeteria and messes in schools, colleges and special homes from December 1 to December 15. A total of 700 places were inspected and notices served on 350 institutions. A follow-up drive will be launched after two months.

The contamination of fish reported from various quarters, the department launched the unique “Operation Sagar Rani” on December 23. Inspections and raids were carried out on establishments during which samples of fish and ice were seized. Samples are being tested for chemicals and preservatives. As per law, no chemical is allowed in unpocessed fish. So far 190 samples have been collected and sent for analysis in food safety laboratories.

The food safety department has three full-fledged analytical government laboratories in Thiruvananthapuram, Ernakulam and Kozhikode. The Ernakulam laboratory got NABL accreditation in December and the other two are close behind. Once Thiruvananthapuram and Kozhikode get the accreditation, Kerala will become the first state to have all its labs NABL accreditation.

Food Safety and Standards Authority of India had shown keen interest in giving a grant of approximately Rs 10 crore to Kozhikode lab for facility upgrading.

Sabarimala pilgrimage is the major season when the food safety department works in full scale to ensure safe and quality food and water for lakhs of pilgrims.

Not only in Sabarimala and Pampa, across all places that Ayyappa devotees visit, the department plays a crucial role by ensuring food safety standards in hotels, restaurants, annadanam and water supply. Stringent action taken up by Food Safety Department has been appreciated by the High Court, which directly monitors the pilgrim season.

Two mobile testing laboratories, handed over to the department during Onam festival, are now being effectively used for Sabarimala season. Apart from the recently launched Operation Sagar Rani, the department is gearing up to make enforcement more effective in other areas.

As part of Information Education Communication (IEC) campaign, an exhaustive handbook is under preparation for both Food Business Operators (FBOs) and consumers on simple food safety habits and standards.

The commissionerate is partnering Nutrition Bureau to determine nutritional value of commonly ordered items from hotels, restaurants and bakeries. A major thrust area is tourism destination.

Ensuring food safety standards in hotels, restaurants and other establishment in various tourist destinations round the year is another focus. The department is in the process of increasing its knowledge base by partnering centres of excellence in food technology.

Coimbatore eateries asked not to wrap food in newspapers

COIMBATORE: The food safety department and the Coimbatore district administration on Thursday instructed bakeries and roadside eateries not to wrap food in newspapers anymore.

All bakeries, small eateries and push-cart vendors were issued an advisory to stop serving and packing food in old newspapers. This is against an age-old practice of serving hot bhajjis, bondas and puff pastries in plates covered with newspapers or wrapping them in newspapers for parcels.

"Studies have shown that the ink or dye used in newspapers is made of hazardous chemicals which could even be carcinogenic," said a statement from district collector, T N Hariharan.

"Also newspapers lying unused and stacked up in closed spaces for a long time could also have formation of bacteria and fungus which could cause indigestion and many infections to the intestines," he said.

As an alternate, the food safety department has suggested the usage of non-hazardous chemical products like "banana leaves" to wrap and serve food.

Many roadside eateries are bewildered by the new rule. "Old newspapers cost only Rs 15 for a kg, and if we are smart enough to cut them into the right parcelling size or serving size earlier in the day, they are much easier," said T Dhandapani, who runs a small lunch serving push-cart on Puliakulam Road.

"As a backup we could buy brown paper covers from Big Bazaar Street for around Rs 40 a day, but banana leaves are far-fetched and expensive. They also get cut easily and so we should wrap newspaper around the banana leaves too," said an eatery owner.

Most of the biriyani outlets and restaurants serve their rice portions in banana leaves which are in turn wrapped in newspapers.

However, environmentalists and health experts said this trend would only lead to more usage of thin plastic. "If you ban plastic, besides brown paper, they will start using thin plastic of low microns," said Puducherry-based environmentalist D Saravanan.

"They have to clearly ban newspapers and plastics," he said. "Plastics not only harm the environment but is also dangerous when it comes into contact with hot food, because the toxic components can leech into food," said Saravanan.

பெண் அதிகாரியை லாரி ஏற்றி கொல்ல முயற்சி: நடவடிக்கை எடுக்க ஆத்தூர் போலீசார் தயக்கம்

ஆத்தூர்: உணவு பாதுகாப்பு அதிகாரியை, லாரி ஏற்றிக்கொல்ல முயன்ற சம்பவம் குறித்து, ஆத்தூர் போலீசார் நடவடிக்கை எடுக்க தயக்கம் காட்டுவதாக புகார் எழுந்துள்ளது.

சேலம் மாவட்டம், ஆத்தூர், புதுப்பேட்டை வழியாக, தெற்குகாடு அசோகன் சேகோ ஆலையில் இருந்து, 22 டன் எடை கொண்ட ஈர கிழங்கு மாவு லோடுடன், நேற்று முன்தினம் இரவு லாரி சென்றது. அதை, மாவட்ட உணவு பாதுகாப்புத்துறை, மாவட்ட நியமன அலுவலர் டாக்டர் அனுராதா நிறுத்த முயன்றார். டிரைவர் நிறுத்தாமல் சென்ற தால், லாரியை விரட்டிச்சென்று மடக்கிப்பிடித்த அலுவலர்கள், ஈர மாவு லோடுடன் லாரியை பறிமுதல் செய்து, ஆத்தூர் போலீஸ் ஸ்டேஷனில் நிறுத்தினர். இதுகுறித்து, ஆத்தூர் போலீசில், 'ஈர மாவு ஏற்றிச்சென்ற லாரி டிரைவர், எங்கள் மீது லாரியை ஏற்றி கொலை செய்ய முயன்றதால், அவர் மீது நடவடிக்கை எடுக்க வேண்டும்' என, டாக்டர் அனுராதா புகார் செய்தார். இரவு, 11:00 மணியளவில், போலீசார் பாதுகாப்புடன், டாக்டர் அனுராதா, வீட்டிற்கு சென்றார். நேற்று, சேகோ ஆலை உரிமையாளர் அசோகன், 'டாக்டர் அனுராதா, உள்நோக்கத்துடன் செயல் படுவதால், அவர் மீது நடவடிக்கை எடுக்க வேண்டும்' என, புகார் செய்தார். அப்புகாருக்கு, சி.எஸ்.ஆர்., ரசீதை, போலீசார் வழங்கினர்.

வரம்பு மீறி...: நேற்று மாலை, 4:30 மணியளவில், அனுராதா புகார் மீது, சி.எஸ்.ஆர்., ரசீது மற்றும் வழக்கு பதிவு செய்யாததால், இன்ஸ்பெக்டர் பாஸ்கரபாபுவிடம், அவர் கேள்வி எழுப்பியதால், சிறிது நேரம் வாக்குவாதம் ஏற்பட்டது. இதையடுத்து, அனுராதா, மற்றொரு புகார் மனு எழுதி கொடுத்தார். அப்புகார் மீது, உயர் அதிகாரிகளிடம் தெரிவித்து, நடவடிக்கை எடுப்பதாக, இன்ஸ்பெக்டர் பாஸ்கரபாபு கூறினார். பின், உணவு பாதுகாப்பு அதிகாரிகள், லாரியில் இருந்த ஈர மாவை, பரிசோதனைக்கு எடுத்துச்சென்றனர். ஆத்தூர் போலீசார், உணவு பாதுகாப்பு அதிகாரி கொடுத்த புகார் மீது, நடவடிக்கை எடுக்காமல் அலைக்கழிப்பு செய்வதாக புகார் எழுந்துள்ளது.

இதுகுறித்து, ஸ்டார்ச், ஜவ்வரிசி உற்பத்தியாளர்கள் முன்னேற்ற நலச்சங்க மாநில தலைவர் துரைசாமி கூறியதாவது: மழை இல்லாததால், மரவள்ளி கிழங்கு உற்பத்தி குறைந்துள்ளது. கிழங்கு அரவைக்கு தண்ணீர் இல்லாததால், 400 சேகோ ஆலைகளில், 50 மட்டுமே இயங்குகின்றன. மற்றொரு சேகோ ஆலைக்கு, மாவு ஏற்றிச்சென்ற லாரியை, சந்தன கட்டை, செம்மரக்கட்டை கடத்துவதுபோல், உணவு பாதுகாப்பு அதிகாரிகள் பறிமுதல் செய்துள்ளனர். சம்பந்தப்பட்ட நபர்களுக்கு, தகவல் தெரிவிக்கவில்லை. ஐந்து ஆண்டுகளாக, சேலத்தில் பணிபுரியும் அனுராதா, தன் அதிகார வரம்பு மீறி செயல்படுகிறார். சேகோ ஆலை சங்கத்தினரை மதிப்பதில்லை. நின்றிருந்த லாரியை பிடித்து, லாரி ஏற்ற முயன்றதாக, போலீசில் பொய் புகார் செய்துள்ளார். இவ்வாறு அவர் கூறினார்.

பரிசோதனை: டாக்டர் அனுராதா கூறியதாவது: மரவள்ளி கிழங்கு தோலுடன் அரவை செய்யும் ஈர மாவு வெளியில் கொண்டு செல்லக்கூடாது என்ற உயர்நீதிமன்ற உத்தரவை மீறி, இரு மாதங்களாக, இரவில் லாரியில் ஈரமாவு கடத்தல் நடக்கிறது. லாரியை பிடிக்க முயன்றபோது, டிரைவர், எங்கள் கார் மீது மோதுவதுபோல், அதிவேகமாக சென்றார். விபத்தில் சிக்கியிருந்தால், உயிர் போயிருக்கும். போலீசில், மீண்டும் புகார் மனு கொடுத்துவிட்டு, ஈர மாவு மாதிரி பரிசோதனைக்கு எடுத்துள்ளோம். ஜன., 24ல், உயர்நீதிமன்றத்தில் வழக்கு விசாரணைக்கு வருவதால், ஈரமாவு தொடர்பான ஆவணங்கள் சமர்ப்பிக்கப்படும். இவ்வாறு அவர் கூறினார்.

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DINAMALAR NEWS

TTD Laddus are less in quality,taste & quantity

Why is the special Tirupati laddu not so tasty these days? There is no aroma also. The TTD authorities are failing in producing Laddu with right taste and weight these days. Earlier there was scarcity of Laddus, now you can go for extra laddus also.

It has come under scanner as FSSAI (Food Safety and Standards Authority of India) has asked the Commissioner of Food Safety, Andhra Pradesh, to investigate into certification and alleged violation of food safety norms by TTD in making of laddus .

At a time when laddus as prasadam are synonym to Tirupati and lord Balaji, for the unique taste for having been made of pure ghee, and known worldwide, the petition has triggered the debate.

For any food, the food safety act specifies due certification by a concerned authority or a certified lab. The same has to be displayed at Tirupati and the licence and certification renewed every year has to be put on display. But nothing couldnt be found in TTD potu it is reported.

"It is noticed that the place of manufacture of laddu is not upto the standards prescribed under the Food Safety and Standards Act, 2006.

"On every sale, they have to give bill. It should have quantity, quality, ingredients, date of manufacture and date of expiry. However, these bills have nothing of it. The food safety act gives exemption for push carts and petty shops temporary stall holder or tiny food business operator. But Tirupati is not so.

Govt mulls overhauling food, drug testing sector

JK to sign ` 32 crore MoU with GoI for drug testing

The weak and neglected food and drug testing sector in JK is gearing up for a major overhaul as Government of India (GoI) has agreed to fund upgrading of drug testing in state with a grant of Rs 32 crore, officials told Greater Kashmir on Wednesday.

They said a similar proposal has been sought from the state by Food Safety and Standards Authority of India (FSAI) for strengthening food testing infrastructure while the State funded mobile testing vans and other food testing equipment stands ordered.

It’s in place to mention here that about a year after High Court took a suo-moto cognizance of the grave shortcomings in the food and drug testing department, especially the testing laboratories when Greater Kashmir carried a series of reports about these concerns, following which the state government woke up and set the ball rolling to pay attention towards this vital sector. 

Of the Rs 7.75 crores that were allocated by the government to Drug and Food Control Organisation (DFCO) for improving testing facilities in Budget 2016, requisitions worth Rs 6.5 crores were placed with JK Medical Supplies Corporation.

JKMSCL has also placed orders for food testing equipment worth Rs 5 crore equipment for the two food testing laboratories in state. In addition, five fully equipped mobile food testing laboratories are being procured through JKMSCL at the cost of Rs 1.75 crores.

Managing Director JKMSCL Dr Yashpal Sharma said that orders have been placed and the process was going on. “It is in final stages,” he said.

“By February ending most of the equipment will be with us,” he added. He said that only two equipment that required licensing from USA would take longer than three months. “We are strictly following the court directions,” he said.

Officials in DFCO refuted the reports of the state allocated funds for strengthening of drug testing in state being utilized for civil works in the department. “The civil works are being carried out of the Capital Expenditure Budget of the department, an annual amount of over Rs 1 crore,” Controller DFCO, Lotika Khajuria said.

She added that in addition Rs 1 Crore from the state funds allocated for food testing are being utilized for constructing Microbiology Lab for food testing, without which it was not possible to detect microbial contamination in food items.

Officials in the Health and Medical Education said that the state had secured agreement for GoI funding for upgrading infrastructure of Drugs Regulatory System. A MoU in this regard would soon be signed between the state government and Ministry of Health and Family Welfare (MoHFW), they said.

“We had submitted a proposal of Rs. 34 crore to Ministry (MoHFW) and we have been informed that it has been accepted under the Central Assistance Scheme,” a senior official in H&ME said.

On the same lines, under Rs 482 crore GoI scheme for ‘Strengthening Food Testing Infrastructure in States’, JK has been asked to submit a detailed proposal with project estimates.

Confirming the developments, Controller DFCO said, “They (GoI) has earmarked Rs 482 crore for the food testing facilities upgradation after a recent Mumbai High Court judgment about the lacunae in this crucial sector.” 

She added that the scheme had provisions for Microbiology labs, Air Handling Units and other critical needs in such laboratories. “We are furnishing a detailed project report and are quite positive that we will get the funding,” she stated. The scheme was rolled out in November and will target ‘45 State/UT food testing labs (at least one in each State/UT with a provision of two labs in larger states) and 14 referral food testing labs will be upgraded to enable them to obtain NABL accreditation as per FSSAI guidelines.

She said that High Court was closely monitoring all expenditures by the department as well as funding sources. Departments like DFCO, SSRB, JKMSCL and state government representatives are summoned in High Court every month for compliance to court orders with regard to food and drug safety. The state government which is the prime respondent in the case is required to submit monthly reports about the steps being taken in this regard to the court.

'குழந்தைகளுக்கு வேண்டாம்!' கோலா விளம்பரத்திலேயே அதிர்ச்சி வாசகம் #MustKnowFact

பிரியாணி, பீட்சா, சாண்ட்விச் என எந்த உணவாக இருந்தாலும் 'காம்போ பேக்’ எனும் ஆஃபரில் உடன் ஒட்டிக்கொள்வதில், குளிர்பானங்களுக்கே முதல் இடம். வீட்டுக்கு விருந்தினர்கள் வந்தால் வெல்கம் டிரிங்க்காக இடம் பெறுகின்றன, இந்த கோலா பானங்கள். டி.வி, இன்டர்நெட், செய்தித்தாள், ஃப்ளெக்ஸ் பேனர்கள்... என எங்கெங்கும் கோலாகலமாக கோலா மயம். இப்போதேல்லாம், மேல்நாட்டு கலாசாரம் உள்ள உணவகங்களில், எந்த உணவு வாங்கினாலும், அதனுடன் சேர்த்து கோலாவையும் தருகின்றனர். குடிக்க தண்ணீருக்கு பதிலாக கூல்டிரிங்க்ஸ்தான் என மறைமுகமாகச் சொல்கின்றனர்.

ஆக்சிஜனை சுவாசித்து, கார்பன்-டை-ஆக்ஸைடை உடல் வெளியிடுகிறது. நம் உடலுக்கே ஆக்சிஜன்தான் தேவை, கார்பன் தேவை இல்லை என்று தெரியும். அப்படி இருக்கையில், நாம் காசு கொடுத்து கார்பனேட்டட் டிரிங்க்ஸை வாங்கி குடிக்க வேண்டுமா..?

'பழங்களைக் கடி, பழச்சாறுகளைக் குடி’ என்பதுதான் நம் வழக்கம். உடலே வேண்டாம் என வெளியிடும் கார்பனை, புதுப் புது பெட் பாட்டில்களில் அடைத்து விற்றால் மட்டும் ஒப்புக்கொள்ளுமா என்ன? ஒவ்வொரு குளிர்பானத்தின் லேபிளில் பார்த்தாலே தெரியும்... `குழந்தைகளுக்குக் கொடுக்கக் கூடாது’, 'மரபியல் பிரச்னை இருப்பவர்களுக்கு தரக் கூடாது’ எனும் வாசகத்தை சிறிய எழுத்துகளில் அச்சிட்டு இருப்பார்கள். அதை நாம் கவனிக்கத் தவறுகிறோம் என்பதுதான் கசப்பான உண்மை.

குளிர்பானங்கள் நம்மை எப்படி பாதிக்கும்?

நம் உடலில் இரண்டு நரம்பு மண்டலங்கள் உள்ளன. ஒன்று செயல் நரம்பு மண்டலம், கையை மடக்குவது, காலை நீட்டுவது போன்ற வேலைகளைச் செய்யும். உணர்வு நரம்பு மண்டலம் என்பது தொட்டால் புரிந்துகொள்ளும் தன்மை. இந்த வேலைகளைச் செய்யக்கூடியது நியூரோட்ரான்ஸ்மிட்டர்கள். இவை ரத்தம், சருமம், எலும்பு, நகம் என அனைத்து இடங்களிலும் இருக்கும். ஒவ்வொரு செல்லுக்கும் இணைப்பு பாலமும் இதுதான். இது ஒரு புரோட்டீன். குளிர்பானங்கள் குடிப்பதால், இந்த நியுரோட்ரான்ஸ்மிட்டர்கள் பாதிக்கும். அதாவது, ஒரு மாதத்துக்குத் தொடர்ந்து குளிர்பானங்களைக் குடித்தாலே, நியூரோட்ரான்ஸ்மிட்டர்கள் பாதிக்கப்படுவது நிச்சயம். இதன் உயிர் வேதிப்பொருட்களின் உருவ அமைப்பு மற்றும் வேதிக் கட்டமைப்பு மாறிவிடும். ஒரு சுவரில் நடுவில் உள்ள இரண்டு செங்கற்களை எடுத்துவிட்டால் என்ன நிலையோ அந்த நிலைதான் ஏற்படும். அதாவது உடல் என்கிற சுவர் பொலபொலவென உதிர்ந்துவிடுவது போல உடலுக்கு பாதிப்புகளை ஏற்படுத்திவிடும். தொடுதல், உணர்தல் போன்ற திறன்களும் பாதிக்கப்படும்.

நியுரோட்ரான்ஸ்மிட்டரின் வேலை குறைந்தாலோ, அதிகரித்தாலோ பிரச்னைதான். அதிகரித்தால் புற்றுநோய் வரலாம். குறைந்தால், வேறு எதாவது உடல்நலக் கோளாறுகள் ஏற்படலாம். மொத்தத்தில், நோயைத் தருவது நிச்சயம்; விளைவுகளை ஏற்படுத்துவதில் முதலிடம்!

`Contains no fruit. Contains added flavours.'

இது, குளிர்பானத்தில் பழங்கள் எதுவும் சேர்க்கப்படவில்லை. சுவையூட்டிகள் மட்டுமே சேர்க்கப்பட்டுள்ளன என்பதைக் குறிக்கிறது.

Aspartame

சுவைக்காக பயன்படுத்தப்படும் கெமிக்கல் இது. அஸ்பார்டிக் ஆசிட் மற்றும் பினைலாலனைன் (aspartic acid and phenylalanine) எனும் இரண்டு அமினோ அமிலங்களால் தயாரிக்கப்படும் இந்த ரசாயனம், சர்க்கரையைவிட 200 மடங்கு அதிக இனிப்புத் தன்மையைக் கொடுக்கும் சக்திபெற்றது.

ஆஸ்பார்டேம்-மின் விளைவுகளைப் பற்றி இரண்டுவிதமான ஆய்வுகள் நடந்தன. ஒன்றில், `ஆஸ்பார்டேம் கெமிக்கலால் மூளையில் கட்டி ஏற்படலாம்’ என்றும், இன்னொரு ஆய்வில் `இதனால்தான் மூளையில் கட்டி ஏற்பட்டதா என உறுதிபடுத்த முடியவில்லை’ என்றும் கண்டறியப்பட்டுள்ளது. மேலும், இது புற்றுநோயை உண்டாக்கும் காரணியாகவும் மாற வாய்ப்புள்ளது எனச் சொல்லப்படுகிறது.

Not for phenylketonurics

உலக அளவில் 15,000 பேருக்கு மரபணுக் கோளாறு காரணமாக `பீனைல்கீடொனுரியா’ (Phenylketonuria) எனும் குறைபாடு இருக்கிறது. இவர்களது உடலானது பினைலாலனைன் (phenylalanine) என்ற கெமிக்கலை ஒப்புக்கொள்ளாது. இது தெரியாமல் இவர்கள் இந்த கெமிக்கல் கலந்த உணவுகளை உண்டால், நரம்புகள் பாதிப்பு, மனநல பாதிப்பு, மூளைத் திசுக்கள் பாதிப்படைதல் ஆகிய பிரச்னைகளை ஏற்படுத்தும்.

`எந்த உணவாக இருந்தாலும், அந்த உணவின் லேபிளில், `Phenylketonurics: Contains phenylalanine’ என்ற வார்த்தைகள் இருந்தால், அந்த உணவைக் கட்டாயம் தவிர்க்க வேண்டும்’ என்கின்றனர் 

Acesulfame potassium

அக்சல்ஃப்ளேம் பொட்டாசியம் - கே (Acesulfame potassium (Ace-K), இந்த ரசாயனத்தால் தலைவலி, ஒற்றைத் தலைவலி, மயக்கம், மறதி, குமட்டல், மனஅழுத்தம், கல்லீரல் பிரச்னைகள், நாக்கு எரிச்சல், வீசிங் ஆகிய பிரச்னைகள் ஏற்படும்.

பொதுவாகவே கார்பனேட்டட் பானங்களில் உள்ள கஃபைன், வயிற்றுவலி, வீக்கம், வயிற்றுப்போக்கு, செரிமானக் கோளாறு, உடல் மற்றும் மூளைச் சோர்வு, தூக்கமின்மை, படபடப்பு, சுவாசக் கோளாறு ஆகிய பிரச்னைகளை ஏற்படுத்தலாம்.

அலெர்ட்!.

அனைவருமே குளிர்பானங்களைத் தவிர்ப்பது நல்லது. குறிப்பாக குழந்தைகள், கர்ப்பிணிகள் மற்றும் பீனைல்கீடொனுரியா (Phenylketonuria) எனப்படும் மரபணுக் கோளாறு உடையவர்கள், இந்த பானங்களை கட்டாயமாகத் தவிர்க்க வேண்டும்.

மாற்றாக என்ன சாப்பிடலாம்?

இளநீர், சூப், நீராகாரம், வெல்லம் சேர்த்த இனிப்பு பானகம், பழச் சாறுகள் ஆகியவற்றைக் குடிப்பது நல்லது.

FAQ ON TEA

Why should we drink Tea?

Tea is second only to water in worldwide beverage consumption. It is taken primarily as a hot drink for its stimulating effects .Drinking tea has many health benefits. It lowers blood pressure, protects the heart, helps to prevent obesity, prevents tooth decay and increases immunity, etc.

Tea contains tannins: are they bad?

The main cause of confusion concerning tea tannins is that they are often mistaken to be associated with tannic acid which is used for tanning leather. However this is false. Tea tannins are polyphenolic compounds that have antioxidant property.

Why are antioxidants present in tea beneficial for us?

Growing evidence indicates that chronic and acute overproduction of reactive oxygen species (ROS) are integral phenomenon in the development of several diseases like heart disease, diabetes, cancer, hypertension etc. Antioxidants present in tea prevent or slow the oxidative damage to our body. Antioxidants present in the tea acts as "ROS scavenger" thereby preventing and repairing the damages done by these free radicals. Antioxidants present in tea enhances immune defense and therefore lower the risk of cancer and infection.

Does Tea increases alertness?

Preliminary research has shown that caffeine in tea is responsible for alertness across the day in the tea drinkers. Studies have revealed that L-theanine in combination with caffeine might be responsible for the positive effect of tea on alertness.

Does Tea disturb sleep?

Anecdotally, many people avoid drinking tea in the evening as they are concerned that caffeine may adversely affect their sleep. Apart from flavonoids tea also contains a unique amino acid, L-theanine. Evidences suggest that L theanine has the ability to promote quality sleep.

Does Tea promote hydration?

There is a common myth that tea acts as a diuretic may therefore might compromise hydration. Scientists believe that if tea is taken regularly, a tolerance to caffeine develops and the diuretic effect is diminished. Moreover tea can provide an important source of fluids and can contribute to the body's hydration levels.

What is the difference between black tea and green tea?

Green tea and black tea are made from the same tea plant, Camellia sinensis. Green tea is made by the leaves being withered, then steamed or pan fried, before being rolled and then dried. It undergoes very minimal oxidation. Green tea contains catechins (catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate) which represent 80–90% and flavonols (kaempferol, quercetin and myricetin glycosides) which is <10% of total flavonoids. The black tea leaf making process involves and additional step of aeration of the cut, withering leaves for several hours. The catechins are turned from the monomer structure to become the dimers that are the theaflavins and the oligomers that are thearubigins The catechin content of black tea is only 20–30%, whilst the theaflavins and thearubigins represent 10 and 50–60% of total flavonoids respectively.

Which type of tea is healthier for you?

Both black and green have different types of polyphenolic compounds. All these polyphenolic compounds have antioxidant property. So both types of tea are beneficial for health.

How do you brew the black tea? And what will happen if water is boiled for too long while making tea?

Water is boiled. 1 teaspoon of tea is placed for each cup into the teapot. Boiling water is poured into the teapot. Tea pot is covered 3-5 minutes according to taste. The longer the steeping time the stronger the tea. Boiling water for too long does affect the quality of tea. The desirable taste of tea is due to interaction of two of its main components, caffeine and polyphenols. Each component is bitter on its own but as a complex the compounds moderate each other. Complex formation leads to the desirable taste often described as “tangy astrigency” This complex contributes to the formation of the coloured precipitation or ‘cream’ when tea liquor is allowed to cool. Normal tap water is slightly acidic because dissolved CO2 gas is present in it. Slightly acidic water enhances the colour and taste of tea. A high temperature changes the acidity of water as carbon-dioxide is driven out during the process. Therefore re-boiled water might well brew tea of a different color and strength and is unsuitable to brew a good cup of tea.

Why theaflavins are considered as important quality parameter for black tea?

Theaflavin, which are thought to be responsible for colours, briskness and taste, and therefore considered to be important for the quality of black tea. Theaflavins contribute to the health benefits of drinking black tea.

Why is Darjeeling tea so special?

Darjeeling tea is widely and universally acknowledged to be the finest tea, because its unique muscatel flavor. Reports suggest aroma molecules including linalool , geraniol, benzyl alcohol , 2-phenyl ethanol , mehyl salicylate, hexanoic acid, (Z)-3-hexenoic acid, (E)-2-hexenoic acid, t-geranic acid, dihydroactinidiolide, N- ethylsuccimide, 2,6-dimethy1-3,7-octadiene-2,6-diol, and 3,7-dimethy1-1,5,7-octatrien-3-o1 etc contributes to the flavor of Darjeeling tea.

What is Organic tea?

The manufacture of organic tea is carried-out without the using chemical fertilizers, Pesticides and insecticides as a result the made tea doesn’t contain any harmful chemical residues which can bring about adverse health effects.

How should we store tea at home?

To preserve freshness of tea it should be stored in a cool and dry place, in a container that is opaque and airtight. An airtight tin is best. Since tea absorbs other odors very easily, it should be stored away from any strong-smelling foods.

What is the average crop loss in tea due to pests?

Estimate suggested that the average annual loss of tea crop in North-East India due to pest, disease and weeds is about 85 million Kg, valued at Rs. 425 crores. The crop loss in tea accounted for anywhere between 6-14% due to the ravages of insect pests.

How these pests are controlled?

Pest control in tea is mainly achieved by the use of synthetic pesticides that have CIB label claim for tea. However, since the 1970, an emphasis on Integrated Pest Management (IPM) practices was given to reduce the pesticide load.

What are the common problems associated with the overuse of chemical pesticides?

Overuse of chemical pesticides can cause secondary pest outbreak together with problems of pesticide residue in made tea. Possibility of development of insect-pest resistance against these insecticides cannot be altogether ignored. In addition to residue problem, other factors such as tainting of tea, toxic hazards to operators and natural enemies of insect-pests can also cause great disturbance.

What amount of pesticide is used in tea in India?

The average use pattern of chemical pesticides was estimated to be 11.5 kg per ha in the Assam valley and Cachar, 16.75 kg per ha in Dooars and Terai and 7.35 kg per ha in Darjeeling (Barbora and Biswas, 1996). In a recent survey, synthetic pesticides constituted 85% of the total pesticides used, while 15% were of organic and inorganic origin in tea gardens of Dooars in which, acaricides accounted for 25% (3.60 litre per ha) and insecticides 60% (8.46 litre per ha). Within the synthetic insecticides, organophosphate compounds (64% - 5 rounds per year) were the most preferred followed by organochlorine (26% - 2 rounds per year) and synthetic pyrethroids (9% - 7 rounds per year).

What are the Pesticide regulations in India with respect to tea?

In India, the concentration of pesticides in food is regulated by two laws (1) the Food Safety and Standards Act, 2006 (erstwhile Prevention of Food Adulteration act 1954) and (2) the Insecticide Act, 1968. The new pesticides molecules are to be registered with CIB&RC before their actual use in agriculture. The Registration Committee of Central Insecticide Board formed under the insecticide act 1968 has the responsibility to check the data requirement of new pesticides and to ensure that pesticide allowed for use will not leave the residues on food commodities above MRLs. It is also liased with international bodies like EPA, FAO, WHO, Codex etc. on pesticide residues. The Government of India, MOC&I vide its order ref. S0486 (E) dated 01.04.2005 has issued the Tea Distribution and Export Control Order, 2005 which will help the country to limit the presence of undesirable substances in tea.

What is MRL?

MRLs are defined as the maximum concentration of pesticide residue (expressed as milligrams of residue per kilogram of food/animal feeding stuff) likely to occur in or on food and feeding stuffs after the use of pesticides according to Good Agricultural Practice (GAP), i.e. when the pesticide has been applied in line with the product label recommendations and in keeping with local environmental and other conditions). MRLs are primarily trading standards, but they also help ensure that residue levels do not pose unacceptable risks for consumers.

How MRL’s are determined?

Once residues are demonstrated to be safe for consumers, MRLs are set based on rigorous evaluation of each pesticide legally authorised. They act as an indicator of the correct use of pesticides, and ensure compliance with legal requirements for low residues on food. MRLs are trading standards used to ensure that imported and exported food is safe to eat. For example, where there is an approved use of the compound on a particular crop, the MRL is generally set at a value determined from field trials (i.e. where the crop has been treated with the pesticide and samples of the crop have been analysed to determine residue levels). MRLs can typically be less than a milligram (mg) of pesticide residue in a kilogram of food (1mg/kg or less than one in a million) up to 5 mg/kg or more.

How many pesticides are currently having label claim from CIB&RC for use in tea?

At present, 35 pesticides have label claim for use in tea as approved by CIB&RC. Among these, there are 23 insecticides, 6 fungicides and 6 herbicides.

What is the purpose of MRL’s?

MRLs are intended primarily as a check that the pesticide is being used correctly (i.e. that the GAP is being observed) and to assist international trade in treated produce.

Is MRL determined for tea or for liquor?

Actually, the MRL is fixed on the commodity on sale. Since black tea is the commodity which is on sale, MRL is fixed on black tea. But it is the liquor, which we drink and not the made tea. It was found that the quantum of pesticide residues that is transferred into liquor is much less than that present in the made tea.

Why MRL’s are different in different countries?

MRL’s are basically based on Toxicological data and GAP. Since, the food habit of different countries vary according to the prefer ability, Fixation of MRL’s of a particular pesticides vary accordingly across the regions of the world.

How MRL’s are fixed in International scenario?

The joint meeting on pesticide residues (JMPR), is an international expert group that consists of the food and agriculture organization (FAO), panel of experts on pesticide residues in food and environment and the world health organization (WHO) core assessment group, has been meeting regularly since 1963. The objective of the JMPR is to recommend MRLs for pesticide residues in food and feed, based on scientific evaluations which are adopted by CODEX through codex committee on pesticide residues (CCPR) for use as international standards by the World Trade Organization (WTO) under the Sanitation and Phytosanitation (SPS) agreement in agricultural commodities moving in international trade. The FAO panel of experts is responsible for reviewing the residue, analytical aspects, metabolism, environmental fate and use pattern of pesticides and for estimating MRLs that might occur as a result of the use of pesticides according to good agricultural practices (GAP). The WHO core assessment group is responsible for reviewing toxicological and related data and for estimating, where possible, acceptable daily intakes (ADIs) for humans of the pesticides.

Is it possible to produce residue free tea?

The tea plantations of India offer congenial environment for a large number of pests, diseases and weeds necessitating judicious use of chemical pesticides. Further, the shorter interval between treatment and plucking of shoots as compared to other crops make it difficult to keep residues low. However, high temperature during tea processing offers scope for degradation of some pesticides. But indiscriminate use of pesticides can invariably leave residues which may render the tea unsuitable for consumption and trade.

Fortified food such as flour, milk will now need certificate from a govt lab

Manufacturers of fortified foods such as flour, oil, milk and salt will need a certificate from a government laboratory authenticating the nutrient content printed on labels of their products, a new rule says.

The move opens the door for introduction of fortified food in government-run schemes such as the mid-day meal in schools and the public distribution system. Also, it is viewed as an attempt to improve nutrition levels in food items in a country saddled with about a quarter of the world’s malnourished population.

The Food Safety and Standards Authority of India (FSSAI) issued on Monday a new guideline that sets standards for fortification of food products with vitamin, iodine, folic acid and other nutrients across all items, stipulating minimum and maximum levels.

The new rule says every manufacturer and packer will have to give an “undertaking” on quality assurance and “submit evidence” of the steps taken, including getting the test done of the product from an approved government laboratory.

The new norms will be applicable to all fortified foods and the Fssai will push for “wholesome” consumption in cooperation with government departments.

But civil society organisations such as the Right to Food campaign and Supreme Court-appointed food commissioners have opposed introduction of fortified food packets in place of fresh cooked meals in schools and anganwadis — a programme to combat child hunger and malnutrition and provide basic healthcare in villages.

They said the rule will do more harm than good while increasing profits of big food manufacturers.

“It is a clear attempt by government to override Supreme Court guidelines against use of fortified food in government programmes in place of hot cooked meals,” said Harsh Mander, a top court-appointed food commissioner.

“This is part of the government’s agenda to promote corporate lobby which sees huge business in government-run food schemes.”

A health ministry functionary allayed fears, saying the new norms will ensure supply of quality fortified food through government-run schemes aimed at checking malnutrition.

Several BJP-ruled states such as Rajasthan, Chhattisgarh and Madhya Pradesh have introduced packaged fortified food in schools and anganwadis. Opposition parties have alleged that contracts for such food have gone to people close to the ruling party.

Pawan Agarwal, chief executive officer of FSSAI, had earlier said the rules will initially cover wheat flour, rice, oil and milk while all food items would be gradually brought under the ambit of a comprehensive regulation.

“Many companies have been promoting fortified daily food items such as wheat flour, milk products and rice without any quality assurance to consumers. We are introducing a mechanism to ensure that they deliver on their promise,” another Fssai official said.

Also, the FSSAI had said the new rule would supersede all previous regulations regarding fortification of foods and special dietary uses except those in the law on infant milk and food items.

“Yes, the rule will override previous provisions by any government department,” a FSSAI official said.

NUMM flays suspension of food adulteration monitoring

NUMM has written a letter to the Commissioner Food Security and Standard, Dr Pallavi Jain Govil, highlighting the discrepancies related to the execution of orders and issuance of licences to the people engaged in food production

Nagrik Upbhokta Margdarshak Manch strongly criticized the stop over monitoring work on food adulteration by the Food Department and written a letter to the Commissioner Food Security and Standard, Dr Pallavi Jain Govil, highlighting the discrepancies related to the execution of orders and issuance of licences to the people engaged in food production. 

NUMM State President, Dr P G Najpandey informed that, on August 4, 2011, the Food Safety and Standard Act was imposed in the country. The State Chief Health and Medical Officers have been given authority and responsibility to issue license to control adulteration in edibles by giving additional charge, appointing them as designated officers. The time limit for the additional charge designation ended on August 4, 2016. 

The Commissioner Food Security and Standard, Dr Pallavi Jain has written a letter to the Chief Executive Officer, Food Safety and Standard Authority of India, New Delhi on October 19. In this letter, it has been mentioned that the Central Government has the power under Section 91 of the FSSA 2006 to make necessary amendments in its rules and regulations. The FSSA 2006 has been implemented on August 4, 2011 in each district and the CMHOs have been appointed designated officer along with their own works. And now, time line for this charge with CMHO has expired.

As per requirement of the FSS Rules, 2011, the Department needs wholetime designated officers for the Food Safety works, who are to be recruited with the permission of the State Government. The process of recruitment of designated officers is under consideration of the State Government. However, it will take a minimum of one year to finalise recruitment and appointment in each district. Thus, it is important that the time line of designated officers, on the basis of additional charge should be extended, she demanded.

NUMM State President, Dr P G Najpandey says the two letters issued by the Commissioner have discrepancy in statements and cause some confusion. He said, the Commissioner, FSSA, Dr Pallavi Jain Govil have asserted of expiring of time line of designated officers. 

The additional charge given to CMHOs in every district and then again in next letter, she has appealed for the extension of the time line.

NUMM workers including Hardayal Dubey, Manish Sharma, Sushila Kanogia, Jawahar Jaiswal, DR Lakhera, Rammilan Sharma strongly criticized the stop over monitoring on quality standards in manufacturing of edibles and the people involved in food adulteration have got open hand.

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Quiz on Food Fortification at National Street Food Festival

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100 students, staff in hosp, food poisoningsuspected

Malappuram: More than hundred students and five faculty members of the Aligarh Muslim University's (AMU) Malappuram centre at Perinthalmanna here have been hospitalized following suspected food poisoning.

According to the centre authorities, all those who had dinner from the north Indian mess of the canteen on Saturday night, started showing symptoms of food poisoning—including stomach cramps, vomiting and diarrhoea— two hours after having food and were taken to a private hospital in Perithalamanna early morning on Sunday. More students were taken to the hospital later.

Director of the centre, Dr A Nujum said that none of them was in a serious condition and most of the students, who were kept under observation, left the hospital by Monday evening.

Following the incident, food safety and health officials visited the campus and issued a notice asking the centre authorities to take steps to ensure hygiene in the mess.

Food safety officer of Malappuram, C A Janardhanan, said that the inspection team collected samples of baking soda, rock salt and roti from the mess. They have been sent to the regional food analysis laboratory at Kozhikode, he said.

It is also suspected that the vegetables used for preparing some north Indian dishes have resulted in food poisoning.

The centre has already formed a team of teachers to conduct a detailed internal inquiry into the incident.

The director said that the centre has decided to renovate the two messes on the campus in the backdrop of the incident.

Anakapalle jaggery market raided amid protest by farmers, traders

Food safety officials collecting samples from a jaggery shop at NTR Agricultural Market Yard at Anakapalle on Monday 

VISAKHAPATNAM: Officials of Food Safety Department on Monday conducted raids on the jaggery shops at NTR Agricultural Market Yard at Anakapalle, following allegations over indiscriminate use of sodium hydrosulphite (hydrose) by farmers and traders in preparation of the preferred sweetener at every household. However, the shop owners protested against the move.

Food safety authorities from Visakhapatnam, Srikakulam, Guntur, West Godavari, East Godavari formed several teams and raided the shops following instructions from the Food Safety Commissioner Samuel Anand Kumar.

“The teams raided 37 shops at the market and collected 12 samples of jaggery being produced and sold there. The raids were conducted in the wake of allegations of adulterating jaggery with sodium hydrosulphite (hydrose), which can lead to severe health issues among the consumers,” said Hanumanthu Rao, assistant food controller of food safety department, Visakhapatnam

As per the norms, he said, hydrose should not be added more than 100 ppm during the preparation of jaggery. But, several complaints were received that the farmers and traders had been adding more quantity of the chemical to ensure good colour of jaggery.

“We have collected the samples which will be sent to the State Food Laboratory, Hyderabad for testing,” said Hanumanthu Rao.

When the officials started raiding the shops, the shop keepers staged a protest. Sources said that the officials had to stop the raids on other shops due to the resistance and have planned to resume the crackdown in the coming days again.

Meanwhile Food safety officials say that similar raids would be conducted in jaggery markets at Tanuku, Tadepallegudem, Chittoor and a few more places in the state.

The excessive intake of hydrose can lead to severe health complications.

“The jaggery with high hydrose content can lead to intestinal problems and even cancer in long term,” said Hanumanthu Rao.

Food safety officials raid jaggery market

Jaggery producers interacting with Food Safety officials and police at the market yard in Anakapalle on Monday.

Mild tension prevailed at the NTR Market Yard in Anakapalle when teams from the Food Safety Department tried to collect samples from the jaggery producers and dealers, on Monday.

Based on information that the jaggery producers and dealers were allegedly indulging in adulteration, about 12 teams under the direction of Food Safety Commissioner Samuel Anand Kumar swooped down on the market in the pre-noon session.

The jaggery farmers and dealers tried to prevent the officers from collecting the samples and even staged a dharna.

Police had to be called to defuse the tension.

According P. Hanumantha Rao, Assistant Food Safety Officer, the jaggery producers were reportedly using sulphur dioxide as bleach to make the jaggery lumps look whiter.

“Sulphur dioxide can be used as bleach, but the prescribed norm is 70 ppm. As per the reports that we have, the producers were using sulphur dioxide ranging from 250 to 500 ppm, which is abnormal and harmful for human consumption,” said N. Poornachandra Rao, Assistant Food Safety Officer.

Hub

Anakapalle is the hub for jaggery production in the State and the export to other States exceeds Rs. 120 crore. In NTR Market Yard alone there are about 37 major producers and dealers and according to the Food Safety officers about 12 samples have been collected and sent to the Food Safety and Standards Authority of India (FSSAI) laboratory in Hyderabad, in the Monday’s raid.

Based on the laboratory report, further action will be initiated, said Mr. Hanumantha Rao.

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Street food vendors need to be trained in cashless sales: Rudy

Union Minister Rajiv Pratap Rudy today said street food vendors across the country needed to be trained to undertake cashless transactions, as he interacted with them at the end of a national street food festival here. 

The Minister of State (Independent Charge) for Skill Development and Entrepreneurship awarded certificates to the vendors trained under 'Skill India Mission'.

He presented a scientifically-designed food cart to Radha Devi, who has a tea stall in Sarojini Nagar area. 

"The minister talked to the vendors on the need and benefits of serving hygienic and safe food," a senior official said. 

"Keeping in mind demonetisation, he stressed the fact that all street food vendors need to be trained for digital options for payments and they should be efficient in accepting cashless payments from customers. He stressed the fact that the vendors also need to be trained for cashless transaction," the official added. 

The three-day festival that began on December 23, was organised by National Association of Street Vendors of India and Food Safety and Standards Authority of India. 

About 500 street food vendors from across the country have reached here to offer their special food and snacks.

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Adulterated sauces at Food Joints

Tirumala Tirupati temple's prasad faces FSSAI food test

Recently, the FSSAI directed the TTD to comply with all the rules and regulations to distribute the prasadam.

Tirumala Tirupati Devasthanams

Visakhapatnam: After the Tirumala Tirupati Devasthanam came under the ambit of the Food Safety and Standards Authority of India, it may soon be the turn of other famous temples in the state as the FSS Act defines these temples which offer ‘prasadam’ as food business Operators.

Recently, the FSSAI directed the TTD to procure a food licence and comply with all the rules and regulations, being an FBO, to distribute the laddu prasadam.

There have been frequent allegations of the declining quality of prasadam at various temples of the state. While this move from the FSSAI is expected to enhance the quality and hygiene of these holy offerings in a scientific way, some staunch traditionalists do not see the need for the FSSAI’s intervention to ensure the quality of prasadam.

The prime catalyst for the sudden turn of events was a complaint filed by Bengaluru-based RTI activist, T. Narasimha Murthy, who raised concerns over the quality of laddu prasadam of the TTD.

Deputy food controller K.N. Swaroop said that the FSS Act was applicable to all temples of the state. “All those temples, which offer prasadam, will come under the purview of the Act. The same order was issued to the TTD and directed them to obtain a licence,” Mr Swaroop added.

Sri Kanaka Maha Lakshmi temple executive officer S. Jyothi Madhavi said that they do not have any objection with food safety officials carrying out quality checks. “But bringing the temples under the umbrella of FSS Act may not go down well with some people,” ms Madhavi added.

OMG: Laddoos at Tirumala Tirupati temple under FSSAI scanner

The Tirumala Tirupati Devasthanams has been asked to obtain a license for distribution of laddoo prasadam. 

The famous ladoos of Tirumala Tirupati Devasthanams (TTD) are under the Food Safety and Standards Authority of India (FSSAI) scanner.  

The temple which gives ladoos to devotees as 'prasadam' does not have a license from the FSSAI to distribute the food item, and has been directed to get one at the earliest.

How and why the ladoos are under scanner:

An FSSAI letter addressed to the Commissioner of Food Safety, Andhra Pradesh, states that "as per the definition of 'food' under FSS Act, laddoo which is presented as 'prasadam' at the temple is food". It further says that the applicability of the Act is not affected if the food is purchased or distributed free of cost.

The letter then asks TTD to obtain a license to distribute the prasadam. "TTD, therefore, has to obtain a license and, fulfill all the responsibilities of a FBO (food business operator) as stipulated in Section 23 of FSS Act as well as comply with its rules and regulations," the FSSAI letter says.

The letter came on a complaint filed by RTI activist T Narasimha Murthy to the chairperson of FSSAI. In his complaint, he cited "serious lapses in adherence to food safety norms at the temple resulting in "unsafe human consumption".

Questioning the hygiene standards, the RTI activist's letter said, "deficiencies are noticed at all stages, namely manufacture, storage, distribution and sale".

The activist said that the health condition of the employees engaged in making the prasadam is not known nor is it "certified by a competent medical officer".

The letter cited reports of devotees finding "extraneous substances" in the laddoo, such as "bolt nut, key chain, Pan Parag wrapper".

Based on the complaint, state health department officials visited the temple premises to take stock of the hygiene standards of the kitchen. The officials were denied permission to enter the kitchen (potu).

The joint executive officer of TTD denied permission stating that laddoo prasadam cannot be termed food and the transaction of laddoo is not sale under the provisions of the Central Sales tax, 1956.

The TDD official further said that "potu" is an auspicious place where "outsiders cannot be allowed".

Further, in a response to FSSAI chairperson, D Sambasiva Rao, deputy executive officer of TTD, said the temple functions under the provisions of the APCHI&E Act-1987. Under the act, the laddoo prasadam cannot be termed as food.

"A small hotel has a license. Why not the TTD? The laddoos are made and sold in lakhs per day. They are also making money. They have to obtain a license and become a role model for others," said RTI activist Murthy.

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Authorities sit over sale of unsafe street food

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FSDA divides Meerut into 16 zones to keep an eye on adulterated sweets

Meerut: With Christmas and New Year just around the corner, the Food Safety and Drugs Administration (FSDA) is on its toes to make sure that city residents don’t fall prey to adulterated sweets, cakes and other food items consumed during festive time.

A team of five people has been formed to conduct surprise inspections at shops in rural and urban areas to check adulteration and the sale of old items in the market.

The anti-adulteration drive is set to continue until January first week. “The city has been divided into 16 zones and each zone is being headed by a food safety officer. Each officer is keeping an eye on their respective zone and conducting regular inspections so as to keep a check on food items being sold during festive time,” said Anand Dev, chief food safety officer.

“Food items found suspicious during inspections are being sent for laboratory testing. If any sub-standard or unsafe food item is found, the person will be dealt with as per rules,” said Dev.

The samples of the suspicious food items will be sent to Lucknow’s food testing lab to avert any manipulation at the city-based lab. In special cases, however, if food items look way too suspicious they will be sent to the city-based lab from where an immediate report can be sought. The sample reports from the city-based lab can be procured in 48 hours and action can be taken soon after.

The FSDA officials are keeping a close eye on milk-made products, cakes and other sweets – which they say are the main food items that are found adulterated during this time.

“The food items are preserved and sent to Lucknow by means of courier. The result will reach us within 20 days of the courier. We are focusing mainly on artificial colour used in sweets, milk products and cooking oils to keep adulteration under control,” said Dev.

Customers can also file complaints related to food adulteration with the department on the condition of anonymity, said FSDA authorities.

It is to be noted that if any city resident is apprehensive about a certain food item that he or she has already purchased, then they can send it for testing to the food department personally and if found adulterated a complaint can be filed on the condition of anonymity. The sample may be submitted by depositing Rs 1,000 and if found adulterated, a complaint can be filed with FSDA officials, who will take further action on it.