திருப் பூர் டிபார்ட் மெண்ட் ஸ்டோ ரில் உணவு பாது காப்பு அதி கா ரி கள் ேசாதனை

திருப் பூர்,ஜன.14:
திருப் பூர் அவி னாசி ரோட் டில் உள்ள ஒரு டிபார் மெண்ட் ஸ்டோ ரில் கலா வ தி யான உணவு பொருட் கள் விற் பனை செய் வ தாக உணவு பாது காப்பு அதி கா ரி க ளுக்கு புகார் வந் துள் ளது.
இதனை தொடர்ந்து நேற்று இந்த கடைக்கு சென்ற ஒரு வர் வாங் கிய பேரிச் சம் ப ழத் தில் புழு இருந் த தாக கூறப் ப டு கி றது. இது கு றித்து டிபார்ட் மெண்ட் மேலா ள ரி டம் அவர் புகார் செய் தும் உரிய பதில் அளிக் கா த தால், திருப் பூர் உணவு பாது காப்பு அதி கா ரி க ளுக்கு தக வல் தெரி வித் தார்.
சம் பவ இடத் திற்கு வந்த உணவு பாது காப்பு அதி காரி தங் க வேல் மற் றும் முரு கே சன் ஆகி யோர், பேரிச் சம் ப ழத் தின் மாதி ரியை சேக ரித்து, அரசு ஆய்வு கூடத் திற்கு பரி சோ த னைக்கு அனுப் பி வைத் த னர். சோத னைக்கு பின் நட வ டிக்கை எடுக் கப் ப டும் என்று அதி கா ரி கள் தெரி வித் த னர்.

தரச்சான்றிதழ் பெறாமல் இயங்கிய குடிநீர் சுத்திகரிப்பு தொழிற்சாலைக்கு சீல் தேன்கனிக்கோட்டை அருகே பரபரப்பு

தேன் க னிக் கோட்டை, ஜன.14:
தேன் க னிக் கோட்டை அருகே உரிய தரச் சான் றி தழ் பெறா மல், செயல் பட்டு வந்த குடி நீர் சுத் தி க ரிப்பு ஆலைக்கு உணவு பாது காப்பு துறை அதி கா ரி கள் சீல் வைத் த னர்.
கிருஷ் ண கிரி மாவட் டம் தேன் க னிக் கோட்டை அருகே உச் ச னப் பள்ளி கிரா மத் தில் செயல் பட்டு வரும் தொழிற் சா லை யில், ஐஎஸ்ஐ தரச் சான் றி தழ் பெறா மல், சுத் தி க ரிக் கப் பட்ட குடி நீர் தயார் செய்து வினி யோ கம் செய் வ தாக, மாவட்ட உணவு பாது காப்பு துறைக்கு தக வல் கிடைத் தது. அதன் பேரில், உணவு பாது காப்பு துறை மாவட்ட நிய மன அலு வ லர் டாக் டர் கலை வாணி, உணவு பாது காப்பு அலு வ லர் சுவா மி நா தன் மற் றும் அலு வ லர் கள் அந்த ஆலை யில் திடீர் ஆய்வு மேற் கொண் ட னர்.
அப் போது, ஐஎஸ்ஐ மற் றும் உணவு பாது காப்பு துறை யின் உரிய தரச் சான் றி தழ் பெறா மல் குடி நீர் தயா ரித்து வினி யோ கம் செய்து வந் தது கண் டு பி டிக் கப் பட் டது. இதை தொடர்ந்து, அங் கி ருந்த குடி நீர் கேன் களை பறி மு தல் செய்த அதி கா ரி கள், உட ன டி யாக அந்த தொழிற் சா லைக்கு சீல் வைத் த னர். இந்த சம் ப வம் தேன் க னிக் கோட் டை யில் பர ப ரப்பை ஏற் ப டுத் தி யுள் ளது.

DINAMANI NEWS

Jaggery cauldrons fired up for a sweet Pongal

Jaggery May Have Lost Its Place To Refined Sugar in Tamil Nadu, But Pongal Serves As A Reminder Of This Health Food Tradition Pongal, old-timers say, gets sweeter by the day. Going by the scale of jaggery preparation in various districts, the adage seems to be on the dot. An integral part of Pongal celebrations is the preparation of sweet pongal or ‘Sakkarai Pongal’ on Pongal day, along with rice and jaggery cooked in a new pot.
As the demand is expected to surge in the final days of Pongal, jaggery-makers in south and central districts are preparing the item from crushed sugarcane juice by boiling it in huge cauldrons.
Production units function with a team comprising labourers involved in cutting sugarcane from the fields to those toiling near the cauldrons.
A N Shantharam, a jaggerymaker of Madurai, says Pongal and jaggery are intertwined.
“Sakkarai Pongal’s taste depends on the amount of jaggery we add to the rice. For every kg of rice, a kg-and-half of jaggery should be added,” he says.
M Saravanan, a sugarcane farmer and unit owner at Kottaimedu village, near Alanganallur, says jaggery production commences by January and continues till March. The preparatory works commence in December. The price of jaggery is but steadily falling, he says.
Last year, 10-kg bags were sold at `550-600. But the prices are presently between `400–450.
Finding farm hands is a real challenge at jaggery units, Saravanan adds. His team is from Udumalaipet.
“Once upon a time, jaggery was an important sweetener.
Sadly, it has shrunk to be a commodity thought of only during Pongal,” says K A Kamaraj, joint secretary, Tamil Nadu Jaggery Merchants Association. Kamaraj says jaggery is a healthier option compared to refined sugar. M Durga Devi, Assistant Professor of Food Products at the Indian Institute of Crop Processing Technology stated that jaggery is unrefined sugar containing sucrose and minerals like iron and potassium. Sugar is immediately absorbed in the blood whereas jaggery, having long chains of sucrose, undergoes delayed metabolism.
“So, diabetics are advised to take jaggery and not refined sugar,” she said.
The adulteration of jaggery, using sugar and dangerous chemicals, is becoming a concern. Jaggery-makers use refined sugar with sugarcane juice to increase colour. Adulteration of palm jaggery with sugar syrup has been reported in Tiruneveli and Tuticorin districts. During jaggery preparation, lime (calcium hydroxide) is added to clean the sugarcane juice. Of late, baking soda (sodium bicarbonate) or sulphur dioxide is used. However, adulterants such as super phosphate and chemical dyes are being used widely. The jaggery made in southern districts like Madurai, Theni, and Virudhunagar is relatively pure as they mostly make ‘Malayala Urundai’ (pure jaggery) for the Kerala market, Kamaraj says.

Supreme Court asks govt lab: Is Maggi noodles safe for consumption

The court said the entire exercise has to be carried out within eight weeks and posted the matter for April 5.
The Supreme Court on Wednesday sought a conclusive report from government laboratory in Mysore on whether Maggi noodles is safe for consumption and if lead and glutamic acid in it are within permissible limits.
Underlining that Maggi is consumed mostly by youngsters, a bench led by Justice Dipak Misra asked for clarifications from Mysore lab regarding content of the instant noodles to adjudicate the appeal made by the Food Safety and Standards Authority of India (FSSAI) against an order lifting the ban.
“We have perused the test reports. We would like Central Food Technological Research Institute, Mysore to apprise this court on two aspects, whether the test report relating to lead and glutamic acid are within the permissible parameters and to clarify that those are within parameters prescribed under the Food Safety Act,” it said.
The order was passed after the court went through two communications received from the Mysore lab, which had carried out the test about the monosodium glutamate (MSG) content in the samples.
While Nestle India claimed that the lead content was within the permissible limit prescribed under the Food Safety Act, the Centre said there was a need for comprehensive findings of all other parameters.
Making it clear that it was not passing any interim order, the bench said there was a need for the clarification. It added the institute in Mysore shall also give clarification on the test relating to glutamic acid. The bench said additionally if the institute feels more samples were necessary, it can requisition the same from the authority concerned.
The court said the entire exercise has to be carried out within eight weeks and posted the matter for April 5.

Level of lead in Maggi within permissible limit: Mysore lab to SC

New Delhi:
The Central Food Technological Research Institute in Mysore, which examined Maggi samples, told the Supreme Court on Wednesday that the level of lead in the instant noodles was within permissible limit and sought more samples to give its findings on monosodium glutamate (MSG).
A bench of Justice Dipak Misra and Justice N V Ramana perused the report which said the level of lead in Maggi samples was found to be at 2.5, which Nestle's counsel Harish Salve claimed to be within permissible limits.
The Centre, however, pointed out that the laboratory had not conducted comprehensive tests and directed it to file report on MSG within eight weeks.
“We know that it is being consumed mostly by the young generation and we are also concerned about their health. But we have to trust the lab. Let the lab clarify on the issue,“ the bench said.
The lab said it could not conduct other tests as the quantity of samples was insufficient. The court asked the lab to approach the Joint Registrar of National Consumer Disputes Redressal Commission (NCDRC), who was appointed as Commissioner by NCDRC, to get more samples.
The court, which had on December 16 stayed class action suit proceedings initiated against Nestle, posted the case for hearing on April 5. The Centre has filed a class action suit before the Commission against Nestle for alleged unfair trade practices and misleading advertisements. It has sought Rs 640 crore in compensation. The NCDRC on December 9 ordered tests on 16 additional samples of Maggi noodles by a lab in Chennai. The Supreme Court, however, modified the NCDRC order and entrusted the task of examining the samples to the Mysore lab

Fresh food might be less healthy than you think - and it's bad news for Chipotle

While your fresh salad is probably packed with nutrients, it may also contain some elements that are far less safe.
Most people assume inexpensive, poorly-prepared meat is responsible for most food poisoning cases. However, fresh produce accounts for about half of the 48 million illnesses in the US per year that can be traced to contaminated foods, reports CNNMoney in a recent series called Raw Ingredients.
In widespread outbreaks, produce is typically contaminated in the fields - either through contact with animal feces or human feces from workers relieving themselves, as in a recent case of a contaminated cilantro. However, contamination can occur if someone at any level on the production chain handles produce with contaminated hands.
Washing the produce is the obvious and essential way to eliminate bacteria, leading to the rise of "triple-washed" items. However, unlike most processed food, fresh produce is not always microwaved or cooked - two of the most foolproof methods for killing bacteria.
The issue is complicated by the fact that importing foreign produce is extremely common. Nearly 50% of fresh fruit and 20% of fresh vegetables are imported from other countries, some with standard food safety practices that differ from those of the US.


The Food Safety Modernization Act, passed in 2011, helped introduce new preventative food safety measures, especially as they relate to foreign suppliers.
However, many believe the FDA lacks the resources to effectively enforce safety measures like the Modernization Act. Food safety expert and chief executive of IEH Laboratories Dr. Mansour Samadpour told CNNMoney that the FDA required a "minimum [of] 10 times more resources" than what it currently had to do its job correctly. The FDA itself told CNNMoney it needed a budgetary increase of $170 million.
All these factors can combine to make eating "healthy" a sometimes risky proposition in the US.
This counterintuitive fact - that uncooked fruits and vegetables are some of the most likely foods to make you ill - is something that has made the recent Chipotle E. coli outbreak so hard for customers to swallow.

Chipotle is rolling out new safety measures, such as preparing ingredients in a central kitchen and taking extra steps to kill germs, such as dipping onions in boiling water and adding cilantro to rice when it is steaming hot to kill some of the microbes on the cilantro. However, because the food is prepared fresh and most produce is uncooked, there's no silver bullet that can definitively kill germs across all stages of production.
In many ways, Chipotle's recent outbreak isn't as surprising as it first seems. Eating fresh carries greater risks than chowing down on fries from McDonald's - at least when it comes to food poisoning.