Jan 16, 2016
‘Food adulteration a major cause of increasing prevalence of cancer’
NAGPUR: The increased incidence of lifestyle diseases like cancer can directly be ascribed to consumption of adulterated food, according to experts. The good news is that in case of several foodstuffs, the adulteration can be caught by simple methods.
Marking the National Dietetics Week, city branch of Indian Dietetic Association (IDA) organized a talk on Lifestyle Modification and Food Safety for Better Health on Tuesday at Care Hospital. The next day saw officials from AGMARK giving live demonstration of food adulteration at Women's Technical Education and Research Centre, LAD College, Seminary Hills. These were attended by students of dietetics, nurses and practising dieticians. IDA also organised a Nutri Mela wherein healthy snacks were made available by members for students and members.
"The use of more food colours and pesticides is leading to more cancer cases these days. If it is possible, the best way to ensure your food is unadulterated and hygienic is to grow it yourself. Even when eating out, one must be careful not to choose foodstuffs with colours that are too bright," said IDA Nagpur president Rita Bhargava while delivering the lecture. She also gave the audience several tips to ensure their food was safe and hygienic.
Dr Sharma, Mr Rana and Mr Gurmeet from AGMARK demonstrated how one could detect adulteration. Some examples they gave were using a magnet to separate iron dust from tea leaves, melting ghee and adding some hydrochloric acid and same quantity of sugar (if it turns pink, it has been adulterated with vanaspati) and removal of essential oils from elaichi by soaking in organic solvent
President Rita Bhargava, secretary Kavita Bakshi, treasurer Minal Gujarathi , executive members Kavita Gupta, Chanchal Sahni, Nilima Joshi, Vinita Mehta, Aditi Barve and Sakina Raghib worked hard for the success of the programme.
Marking the National Dietetics Week, city branch of Indian Dietetic Association (IDA) organized a talk on Lifestyle Modification and Food Safety for Better Health on Tuesday at Care Hospital. The next day saw officials from AGMARK giving live demonstration of food adulteration at Women's Technical Education and Research Centre, LAD College, Seminary Hills. These were attended by students of dietetics, nurses and practising dieticians. IDA also organised a Nutri Mela wherein healthy snacks were made available by members for students and members.
"The use of more food colours and pesticides is leading to more cancer cases these days. If it is possible, the best way to ensure your food is unadulterated and hygienic is to grow it yourself. Even when eating out, one must be careful not to choose foodstuffs with colours that are too bright," said IDA Nagpur president Rita Bhargava while delivering the lecture. She also gave the audience several tips to ensure their food was safe and hygienic.
Dr Sharma, Mr Rana and Mr Gurmeet from AGMARK demonstrated how one could detect adulteration. Some examples they gave were using a magnet to separate iron dust from tea leaves, melting ghee and adding some hydrochloric acid and same quantity of sugar (if it turns pink, it has been adulterated with vanaspati) and removal of essential oils from elaichi by soaking in organic solvent
President Rita Bhargava, secretary Kavita Bakshi, treasurer Minal Gujarathi , executive members Kavita Gupta, Chanchal Sahni, Nilima Joshi, Vinita Mehta, Aditi Barve and Sakina Raghib worked hard for the success of the programme.
Make sure food from garden is safe to eat
Experts offer advice to prevent spread of food-borne illness
Gardening delivers produce that is tastier, cheaper and safer than store-bought, right? Well, not necessarily safer.
“There’s always the potential from contamination, whether you grow your own food or buy it at the market,” said Marisa Bunning, an extension food safety specialist at Colorado State University.
“You know more about (food safety) and have more control over it with a home garden, but animals have more access to your yard than with specialty crops grown on farms,” she said. “Not only wildlife, but pets.”
Most food-borne illnesses are infections caused by bacteria, viruses and parasites, according to the Minnesota Department of Health. There’s also a danger from toxins or chemical contaminants. “Many food-borne pathogens also can be acquired through recreational or drinking water, through contact with animals or their environment, or through person-to-person spread,” the agency says.
E. coli and salmonella are the most frequently reported food-borne illnesses. Symptoms include diarrhea and vomiting, abdominal cramps, fever and joint pain. Severity depends upon an individual’s health, but children and the elderly comprise the highest risk groups, according to the Centers for Disease Control and Prevention.
Food safety specialists recommend guarding against contamination from field to fork. That means minimizing hazards in the garden and being careful when handling food in the kitchen.
Some guidelines:
• Choose the right garden location, especially in cities, Bunning said. “Avoid areas near septic tanks or runoff and aerosols from contaminated irrigation systems,” she said. “Septic tanks or reservoirs could be leaking.”
• Use only potable water for your produce. Groundwater from wells (the deeper the better) is generally safer than water from streams or ponds. Drip systems are better than sprinklers for avoiding direct water contact with edibles like leafy greens growing above the soil.
• Manage manure and compost properly. Age it from 2 to 4 months so beneficial bacteria can kill out the harmful types. Mix compost frequently, and ensure that it reaches temperatures of 140 degrees or more for prolonged periods to reduce or eliminate E. coli contamination.
• Clean tools and yourself after gardening. “Keep pets out of the garden, use a high-quality water source, ensure that people in the garden are not sick, and that there’s no human waste on your hands or person,” said Kurt Nolte, an agriculture agent with the School of Plant Sciences at the University of Arizona.
• Wash all fruits and vegetables before eating them, especially if serving them raw. Washing removes dirt and bacteria as well as residual pesticides. Cooking kills many pathogens, and promptly refrigerating leftovers will slow the growth of harmful bacteria.
Gardening delivers produce that is tastier, cheaper and safer than store-bought, right? Well, not necessarily safer.
“There’s always the potential from contamination, whether you grow your own food or buy it at the market,” said Marisa Bunning, an extension food safety specialist at Colorado State University.
“You know more about (food safety) and have more control over it with a home garden, but animals have more access to your yard than with specialty crops grown on farms,” she said. “Not only wildlife, but pets.”
Most food-borne illnesses are infections caused by bacteria, viruses and parasites, according to the Minnesota Department of Health. There’s also a danger from toxins or chemical contaminants. “Many food-borne pathogens also can be acquired through recreational or drinking water, through contact with animals or their environment, or through person-to-person spread,” the agency says.
E. coli and salmonella are the most frequently reported food-borne illnesses. Symptoms include diarrhea and vomiting, abdominal cramps, fever and joint pain. Severity depends upon an individual’s health, but children and the elderly comprise the highest risk groups, according to the Centers for Disease Control and Prevention.
Food safety specialists recommend guarding against contamination from field to fork. That means minimizing hazards in the garden and being careful when handling food in the kitchen.
Some guidelines:
• Choose the right garden location, especially in cities, Bunning said. “Avoid areas near septic tanks or runoff and aerosols from contaminated irrigation systems,” she said. “Septic tanks or reservoirs could be leaking.”
• Use only potable water for your produce. Groundwater from wells (the deeper the better) is generally safer than water from streams or ponds. Drip systems are better than sprinklers for avoiding direct water contact with edibles like leafy greens growing above the soil.
• Manage manure and compost properly. Age it from 2 to 4 months so beneficial bacteria can kill out the harmful types. Mix compost frequently, and ensure that it reaches temperatures of 140 degrees or more for prolonged periods to reduce or eliminate E. coli contamination.
• Clean tools and yourself after gardening. “Keep pets out of the garden, use a high-quality water source, ensure that people in the garden are not sick, and that there’s no human waste on your hands or person,” said Kurt Nolte, an agriculture agent with the School of Plant Sciences at the University of Arizona.
• Wash all fruits and vegetables before eating them, especially if serving them raw. Washing removes dirt and bacteria as well as residual pesticides. Cooking kills many pathogens, and promptly refrigerating leftovers will slow the growth of harmful bacteria.
FSSAI issues new norms for food product imports
"..No food article shall be allowed to be cleared from the custom unless it has 60% shelf life at the time of its clearance from the customs.."
Food items which have at least 60% shelf life or more will only be allowed to import, the food safety watchdog FSSAI said in its new guidelines, a move aimed at checking dumping of products.
The Food Safety Standards Authority of India (FSSAI) also said that no one can import any food product without having an import licence from the central licensing authority and at the same the importer should also be registered with the Director-General of Foreign Trade (DGFT).
"..No food article shall be allowed to be cleared from the custom unless it has 60% shelf life at the time of its clearance from the customs..," the food safety regulator said in its notification.
Shelf life means the period between the date of manufacture and the best before or expiry date whichever is earlier as printed on the label.
FSSAI also said that if any food importer attempts to import unsafe and prohibited food or food from prohibited sources, directly or indirectly, including re-channelling, re- packing etc, his or her licence could be cancelled.
All India Food Processors Association President Amit Dhanuka said this brings more clarity and transparency in the regulations.
"We welcome this move now there is more clarity for importing the packaged food products. Besides, this move will also stop bringing expired products to the country and try to make it a dumping ground," Dhanuka told PTI.
In addition to respective directions, the regulator also eased the import clearance process by introducing risk-based criteria for clearance rather than sampling of consignments.
FSSAI also further clarified the labelling norms and has permitted importers to affix logos as prescribed by the food safety norms on arrival of the food products at the custom bonded warehouses.
Food items which have at least 60% shelf life or more will only be allowed to import, the food safety watchdog FSSAI said in its new guidelines, a move aimed at checking dumping of products.
The Food Safety Standards Authority of India (FSSAI) also said that no one can import any food product without having an import licence from the central licensing authority and at the same the importer should also be registered with the Director-General of Foreign Trade (DGFT).
"..No food article shall be allowed to be cleared from the custom unless it has 60% shelf life at the time of its clearance from the customs..," the food safety regulator said in its notification.
Shelf life means the period between the date of manufacture and the best before or expiry date whichever is earlier as printed on the label.
FSSAI also said that if any food importer attempts to import unsafe and prohibited food or food from prohibited sources, directly or indirectly, including re-channelling, re- packing etc, his or her licence could be cancelled.
All India Food Processors Association President Amit Dhanuka said this brings more clarity and transparency in the regulations.
"We welcome this move now there is more clarity for importing the packaged food products. Besides, this move will also stop bringing expired products to the country and try to make it a dumping ground," Dhanuka told PTI.
In addition to respective directions, the regulator also eased the import clearance process by introducing risk-based criteria for clearance rather than sampling of consignments.
FSSAI also further clarified the labelling norms and has permitted importers to affix logos as prescribed by the food safety norms on arrival of the food products at the custom bonded warehouses.
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