No need to panic about presence of chemicals in bread: AIIMS Director

New Delhi, May 26 (ANI): There is no need to panic much in the long-term about presence of potassium bromate and potassium iodate in the pre-packaged daily bread but excess of anything should be avoided, a top AIIMS official said at an ASSOCHAM event held in New Delhi today.

"It might pose some danger but no individual eats entire pack of bread everyday, majority of people eat a piece or two at the most, so in the long-term there is no need to panic much as has also been said by the FSSAI (Food Safety and Standards Authority of India)," said Dr MC Misra, Director AIIMS Delhi while inaugurating an ASSOCHAM conference on 'Health Security for All.'

"Usage of chemical additives in food items should be minimized and replaced with fresh food items like eggs, fruits, vegetables and other alternatives, besides one should eat everything in moderate quantity," said Dr Misra.

"There should be no adulteration in food items and if it is there, it should be mentioned about on the packet," he added.

Mouldy bread seized from bakery outlet

Srinagar, May 25: Jammu and Kashmir Food and Drug Control Department today seized ten packets of mouldy bread after raiding a prominent bakery outlet here at Residency Road in Lal Chowk area.

Assistant Commissioner of Food and Drug Department Srinagar, Hilal Ahmad Mir, said the mould is an indication that the bread has probably been stored for too long and is ‘past its prime’.

“We received a complaint from a consumer that M/s Ahdoos Bakery outlet has sold him bread with fungus grown inside it. We immediately sent our food inspectors and they found ten more mouldy bread which were on the display thereby compromising with the food safety which is unbearable,” he said.

Dr Abdul Qayoom of SMHS Hospital said the foods that are mouldy may also have bacteria that are invisible to the naked eye and can cause several diseases. “You should immediately discard the bread with mould because it can cause allergic reactions and respiratory problems in some people. A few molds, under certain conditions, may produce hazardous substances called mycotoxins. The worst of these, aflatoxins, may cause liver cancer,” he said.

The Assistant Commissioner said the Health Minister has given specific directions that there should be no compromise on the food safety. “I appeal people that they should not buy things which have improper labeling and without manufacture and expiry date written over it. They have to be extra careful with the perishable food items like bread and milk,” he said.

The officials lifted the sample of bread for testing and further investigation, report of which is expected to come after three days.

Form panel to find office for food safety tribunal: High court

Jaipur: Rajasthan High Court on Wednesday directed the chief secretary to constitute a committee of secretaries to find a place to house the office of food safety appellate tribunal.

The division bench of Justice Ajay Rastogi and Justice D C Somani had summoned principal secretary, general administration department (GAD) over not been able to provide a proper office and staff to the food safety tribunal taking the government to task in the last hearing by stating that that "even after five years and after the court taking cognizance for constituting food safety appellate tribunal, still the tribunal has not been constituted so far, in discharge its obligation under the Food Safety and Standards Act 2006." 

Principal secretary of GAD P K Goyal who appeared in the court on Wednesday said the there is no independent office space available except a few rooms at the Swasth Bhawan (Building of the medical and health department) to house the tribunal. The court was not happy with the reply. It retorted "should we put up a tent in the high court premises to house the tribunal?"

AAG Dharam Veer Tholia who represented the GAD said the government had already allotted four rooms on the third floor of the Swasth Bhawan and if required more rooms could be made available. He said the government had already allotted the Van Bhawan near the High court building following the department of Forest and Wild life shifted to its new building to the proposed circuit bench of the National Green Tribunal, Human Rights Commission, Department of Water Resources and Indira Gandhi Canal Board. There is no space available in that building to accommodate the Food Safety Appellate Tribunal.

He also informed that in compliance of its earlier order the government had sanctioned four LDCs, three MPWs, and reader stenographers.

The court then directed the chief secretary to form a committee of Principal Secretaries of GAD, Finance and Medical and Health with chairman of the Tribunal an ex officio member and directed to hold meeting on May 27 at 11.30 am to find an office to the tribunal and inform the court on May 30 of its decision.

Tips on how to keep food safe and hygienic

In the Indian context food safety while enforced and followed by all professional establishments is a cause of concern due to the unorganized form of the industry existing across the geographic landscape of the country

The basis of hospitality industry around the world is Food and Beverage and their production and service aspects. Therefore it is imperative for all establishments to not just set up their own means and measures to ensure food safety at all times, but also follow the direction of various government regulations put in force by specific departments, set up to monitor the same.

In the Indian context, food safety, while enforced and followed by all professional establishments, is a cause of concern due to the unorganized form of the industry existing across the geographic landscape of the country. Over the years the government has been taking numerous steps to ensure that there are proper laws and systems to set up guidelines and enforcement of the same like the Food Safety & Standards Act (FSSA) 2006.

The Food Safety & Standards Act (FSSA) 2006 consolidates the laws pertaining to the regulations to be followed by all food establishments across India, while also establishing the Food Safety and Standards Authority of India (FSSAI), which is the apex food regulator to lay down science bases standards for all articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. FSSAI is empowered by and functions under the Ministry of Health and Family Welfare, Government of India.

Under the FSSAI guideline, food products are categorized under two heads, namely Standardised and proprietary food. The former are those food products for which standards are prescribed and do not require product approval prior to manufacture, sale, distribution or import and a first time manufacturer or importer only requires an FSSAI license to begin a food business.

Proprietary food products do not have standards owing to their safety parameters not being known or yet ascertained. While FSSAI presently has approximately 377, FCS will be built around 18 main categories to begin with, which include category 1-16 of different food kinds. These are supplemented with category 17, to cover those products which can’t be placed in categories 1-16 and a category 99 has been created to deal with substances added to food, such as vitamins, minerals, additives, etc. Having said that, traditional foods do not require product approval as they are being consumed over centuries, with their ingredients and preparation being known. However, if they use any new technology or modern method of preparation or make alterations to their ingredients or food additive, they have to apply for product approval from FSSAI.

The Indian food safety regulation, implemented by the FSSAI, is primarily based on Codex Alimentarius, which was formed with collaborative efforts between two sections of the United Nations: World Health Organisation (WHO) and Food and Agriculture Organisation (FAO), therefore adhering to international standards and guidelines (reference link). Based on these guidelines there are certain best practices put into effect by the FSSAI for each operator in the business of food to implement and follow. 

Some of these are:

1.Food served to the costumer should be safe from the three main types offood hazards, i.e. Physical, Chemical & Microbiological

2.Hand Hygiene of Food Handlers: The spread of germs from the hands offood workers to food is an important cause of food borne illness outbreaks and therefore important for the staff to always ensure hand hygiene while handling any sort of open / unpacked food items

3.Personal Hygiene like daily bath, trimmed and neatly combed and tied hair and clean nails, fresh and clean clothing and ensuring the head is always covered with a net or cap

4.Proper cleanliness of raw material like vegetables and meat under portable water and proper storage under advised temperatures for the respective raw material

5.Always partnering with a vendor / source with proven track record and one which is approved by FSSAI with license number

6.Always cooking at the optimal temperature

7.Processing, production, storage and distribution of vegetables and meat / poultry / fish products should be segregated

8.Daily cleaning, and in some cases cleaning after every use, should be carried in the production area

9.Holding of cooked food must be at their optimal suggested temperature of below 5⁰C for cold food and above 63⁰C for hot food

10.Storage practice and handling: food must be stored at right temperature (avoidkeeping food at danger zone or near extreme temperatures not suitable for the said product). Gloves to be used while handling ready to eat products and while doing butchery

11.Food handlers must always be in perfect health at all times while handling any kind of product / food item

12.Trainings: it is essential that all food handlers are regularly monitored and trained to ensure that they are aware about the food safety procedures and updates

While private organisations and Government are working towards ensuring higher level of food safety standards are maintained across various levels and business, there is also a need for people to be more cautious on what and where they consume food articles from, while being watchful of the conditions they procure their ingredients / good / products from. Some of the most common mistakes that we make in India, especially in the summer season are:

1.Drinking water from unknown sources and in an unpackaged state

2.Consuming water based products like lime water or ice from an unpackaged or unreliable source

3.Not keeping the body hyderated at all times

4.Not consuming enough curd or coconut water from a reliable source, which introduces friendly bacteria and rehyderates the system to fight with various ailments

5.Not following a healthy regime or eating on time, thereby exposing the body to numerous diseases and illnesses

6.Being aware of the ingredients / food items that one is allergic to. Some allergies are from birth, but today there are numerous cases which have come to fore where adults have come to develop allergies and most of the time they aren’t aware of the same

7.Always checking on the date of manufacture and date of expiry in case of packaged goods before procuring it

8.Always disposing off expired goods stored at home / office or any area where they could be consumed inadvertently from

9.Always ensuring that the containers of packaged goods are properly disposed off

Food safety and hygiene is an elaborate subject, where the Government and private business are taking the requisite steps to ensure that the highest quality ingredients and products are offered to the consumers, however it is also essential for the consumers to ensure that they take the requisite steps and procure food products from only reliable and accredited sources at all times.

Three days interface meet on food Safety and Public Health

COHEART's 3- days interface between food safety officers, public health scientists, Hotel owners, Managers and Resort owners began at 28th March 2016 at Pookode. COHEART envisages for developing a sustainable platform for interaction of all the stakeholders involved in food industry and public health sectors across the State. The Interface meet is arranged for enabling knowledge transfer and linking food related and public health sectors of the district. 

Director of Entrepreneurship of KVASU Dr.T.P.Sethumadhavan handled a session of need of food security and need of food safety. In his talk, he stressed that India is looking for clean air and clean water, it is the need of the hour to provide safe food to the consumers as envisaged in FSSA act. Hoteliers need to verify infrastructure facilities, safety of raw materials during procurement and the processes to assess the safety of foods. Food processing industry is growing at a rate of 18-20 percent per annum in the country. Smt.Aleyamma.P.K, food Safety Officer, 

Calicut took a session on need based issues in food safety and mandates of SSA. The interface offers need based discussion on food safety and mandates of FSSA in Kerala for the owners of all the hotels and restaurants in Wayanad and is handled by Food Safety Officers. This is followed by their interaction with scientists and food safety officer. The day 2 envisages students and faculty programme wherein there is interaction on Opportunities, scope and job prospects in food industries as well as to enlighten faculties on emerging public health issues in the district. 

On the third day an interaction platform will be held for all the members of Wayanad Tourism Organization, resort owners and other organizations for the prospects of Wayanad to serve as a safe food destination for tourist. Visit to various units or department of college and interaction with Head of Department has been arranged. 

The participants will get exposed to the services offered by the veterinary university especially in public health and food safety sector. 150 delegates are attending the programme.

Bread makers to stop using ‘cancer-causing’ chemicals from tonight

Some popular food joints whose samples tested positive are KFC, McDonald's, Dominos and Pizza Hut.

New Delhi: Facing allegations about presence of carcinogenic chemicals in their products, a bread manufacturers' body on Thursday said they will stop using controversial potassium bromate and potasium iodate as additives from tonight.

The All India Bread Manufacturers Association, which represents over 90 organised bread manufacturers such as Harvest Gold and Britannia, has, however, asked Food Safety and Standards Authority of India (FSSAI) to verify the findings of the CSE report that claimed most of the breads sold in the National Capital contained cancer-causing chemicals.

"FSSAI has already said that use of potassium bromate as an additive will be stopped and a notification will be issued within 6-7 days. Hence, we have decided to stop using potassium bromate and potassium iodate voluntarily," All India Bread Manufacturers Association President Ramesh Mago told reporters in Delhi. He, however, said proper scientific study must be done on the issue.

"We would go to FSSAI and ask them to verify the claims by CSE," Mago said. When asked as how much time the industry would take to implement it, he said: "It would come in effect immediately. It would not be used in the fresh production from tonight."

Harvest Gold MD Adil Hussain and member executive council AIBMA said: "It's a matter of respecting public opinion. We would use other alternatives such as enzymes and emulsifiers depending on what product we are making."

He, however, said the said chemical was in the book, which FSSAI publishes in which 11,000 ingredients are allowed to be used for food products.

"It has been there for almost two decades and not a recent occurrence. The industry is very clear that it's an additive, which is safe and legally allowed by FSSAI in India and FDA in USA and perfectly safe," Hussain claimed.

Mago said that after CSE study claiming that bread contains cancer-causing chemicals, sales have been affected. "We have an impact of around 10 per cent on our sales," he said adding it would return to normal once the controversial substance is not used.

After cancer scare, 1 in 4 homes shuns bread

HIGHLIGHTS

• Even though the test done by the Centre for Science and Environment (CSE) was based on samples collected from Delhi, consumers in Kolkata have already pressed the panic button

• Though the CSE study claimed that about 84% of 38 commonly available breads tested positive, some experts pointed out the health impact of these chemicals could be negligible

Alarmed by reports of possible carcinogens in breads, one in every four household in the city shunned the loaf on Wednesday. Bakers and suppliers fear the demand could dip further as more consumers become aware of a study report that claims breads have harmful chemical additives.

Even though the test done by the Centre for Science and Environment (CSE) was based on samples collected from Delhi, consumers in Kolkata have already pressed the panic button. The two chemicals in question - potassium bromate and potassium iodate - are used by bakers in pre-packaged breads, buns and ready-to-eat pizza bases. These chemicals are believed to be carcinogenic.

But in India, Food Safety and Standard Authority of India (FSSAI) permits their use for baking. While the permissible limit for potassium bromate or potassium iodate for bread is 50 ppm, in maida for bakery purposes the limit is 20 ppm.

"We adhere to the permissible limit. In fact, bakers use these two chemicals in a much lesser quantity than what is permitted. The alarm caused by the CSE report has led to 25% slump in sales. We apprehend that it could affect bakers more," said Idris Ali, secretary Joint Action Committee of West Bengal Baker's Association. Alleging a conspiracy, Ali said that the association will counter the study reports through a press conference on Thursday.

KMC, too, swung into action on Wednesday with food inspectors collection samples from civic-run markets. The samples have been sent to the Central Food Laboratory on Kyd Street for tests.

Though the CSE study claimed that about 84% of 38 commonly available breads tested positive, some experts pointed out the health impact of these chemicals could be negligible. "You need to consume bread in a much larger quantity than we usually do in order to get affected. Unlike the West, bread is not a staple diet here. Chemicals like potassium bromate and iodate have to infiltrate the system over a long period and in considerably quantity to have a carcinogenic impact," said oncologist Gautam Mukhopadhyay. He welcomed the study, though.

Bread manufacturers to voluntarily withdraw use of potassium bromate as food additive

NEW DELHI, MAY 26: 

The All India Bread Manufacturers' Association on Thursday said that it has decided to voluntarily withdraw the use of potassium bromate as an additive in breads.

This move comes after a report by the Centre for Science and Environment claimed that it had found carcinogenic chemicals, potassium bromate and potassium iodate, in samples of bread and bakery products in Delhi-NCR region.

Addressing media persons at a briefing, Adil Hassan, MD of Harvest Gold, and member of All India Bread Manufacturers' Association, said, “Potassium bromate and potassium iodate are considered safe and legal and also approved for widespread use by the Food Safety and Standards Authority of India and even the USFDA. However, given that potassium bromate has become a controversial subject and causing confusion among consumers, we have decided to voluntary withdraw use of the additives in the products.”

Officials of the association said that they hope this voluntary withdrawal will get implemented in the next 2-3 days. FSSAI has already said that based on a recommendation of its scientific panel, it will soon notify the removal of potassium bromate and potassium iodate from its list of the additives.

Ramesh Mago, President, All India Bread Manufacturers' Association, said that the association will plan to help the unorganised players and small bakers to get access to the alternatives.

He said that there are alternatives in terms of enzymes and emulsifiers that are available that can be used to replace the chemicals and many organised players in the industry are already using it.

According to some industry players, the overall bread industry in the country has seen a decline of 20-30 per cent in sales, after the controversy broke over the use of potassium bromate and potassium iodate.

The association represents about 30 per cent of the organised players in the country. Industry estimates peg the industry size to be about Rs. 7,000 crore with 40-45 per cent of this being in the organised market.

Milk adulteration testing kit for Rs. 50

Hubli, May 25 (ANI): With over 68% of the milk in India found adulterated in a 2011 Food Safety and Standards Authority of India (FSSAI) study, the government is working towards providing an accurate, portable test kit. People in Hubli district of Karnataka have come up with Biosyl - a commercialised home milk testing kit for an affordable price of Rs. 50. 

This kit within minutes can detect contamination of six common adulterants in milk. It is a low-cost portable system with user-friendly features. A change in colour of the milk or a change in colour of the paper indicates the presence of a contaminant. The test can detect as low a value as 0.5 per cent of the contaminant.

SC to hear J&K eateries' plea against shutdown

The Supreme Court will hear on May 30 a plea by the J&K Traders and Manufacturers Federation (JKTMF) challenging the state high court's direction asking them to give an undertaking that if food supplied by them was not fit for human consumption, their units would be liable to be sealed.

An apex court vacation bench of Justice Prafulla C. Pant and Justice D.Y. Chandrachud agreed to hear the plea by the JKTMF after senior counsel Jayant Bhushan told the court that the food manufacturing and processing units have also been asked if they had food testing laboratories with qualified staff manning them.

The high court had asked the units engaged in food business that they have to be compliant of the Food Safety and Standards Act, 2006.

The J&K High Court in a suo motu PIL on April 27, 2016, order had directed the "food manufacturing/ processing units to file an undertaking before the Registrar, Judicial of the High Court certifying that the food manufacturing/processing units will supply food items fit for human consumption to the consumers, and in the event it is prima facie found that the food items are adulterated, their units will be liable to be sealed."

Telling the court that the members of the JKTMF were small time businessmen engaged in bakery, sweetshops and petty manufacturing works, senior counsel Jayant Bhushan appearing for the Federation told the vacation bench that the High Court's direction were contrary to provisions of the Food Safety and Standards Act.

Bhushan told the court that under the provisions of FSS Act, small time business entities including petty manufacturers who themselves manufacture or sell any article of food or a petty retailer, hawker or a temporary stall holder have to be registered but need not have licence.

The bench was told that Section 32 of the Food Safety and Standards Act provides that if a food business operator fails to comply with the provisions of the FSS Act and the regulations made thereunder then he would be served with a notice asking him to improve his food items.

Bhushan said under Section 33 of the FSS Act the premises or equipment used for food business should not be shut without affording an opportunity of being heard to the food business operator.

Bhushan also assailed the High Court direction asking the owners/managing directors of the food manufacturing/processing units to tell if their units had laboratories for testing food, the equipment installed therein and the number of persons having expertise engaged there as per provision of FSS Act and the rules.

FSDA awaits govt nod to collect bread samples

MEERUT: With widespread panic being caused following a study conducted by the Centre for Science and Environment (CSE) which reveals that nearly 84% of 38 commonly available brands of pre-packaged breads, including pav and buns, had tested positive for potassium bromate and potassium iodate, the sampling by Food Safety and Drugs Administration (FSDA) in Meerut has taken a backseat. 

The authorities say that until there are instructions from the Food Safety and Standards Authority of India (FSSAI) about sampling of breads and examining them to detect the chemicals, tests cannot be conducted. The authorities are waiting for the chemicals to be banned in India before they can start testing. 

JP Singh, chief food safety officer, said, "Regular sampling checks are going on in the city but we cannot collect samples of bread unnecessarily and create panic until we have any instructions from the FSSAI. Once, potassium bromate and potassium iodate are banned as food additives, as they are banned in many other countries being listed as 'hazardous', we can start sampling."

The government is set to ban potassium bromate as a food additive with health minister J P Nadda asserting that it will take appropriate action following a report which claimed presence of cancer-causing chemicals in bread samples of virtually all top brands. 

The CSE study claimed that while one of the chemicals was a category 2B carcinogen (possibly carcinogenic to humans), the other could trigger thyroid disorders but India has not banned their use.

Meerut has three big bread-making units and several other small units but authorities say unless instructions are issued, nothing can be done. "We are awaiting instructions from higher authorities and once we receive them, we will collect bread samples not only from bread-making units but also from outlets like Pizza Hut and Dominos, which use pizza base majorly," said Singh.

Cancer threat has bakeries under lens in Thiruvananthapuram

Potassium Iodate, a flour treatment agent, is likely to cause thyroid disorders according to international studies.

Thiruvananthapuram: The office of the Food Safety Commissioner in the state will launch a drive to test samples of bread, bun and baking goods. The move is in response to a report by a Delhi-based non-profit that 84 per cent of bread and bakery samples collected from New Delhi contain residues of hazardous chemicals.

The report by the research NGO, Centre for Science and Environment (CSE), says that the samples contained Potassium Iodate and Potassium Bromate in the range of 1.15-22.54 ppm. Technically this is within 50 ppm, the maximum permissible limit for these chemicals according to Food Safety and Standards Authority of India (FSSAI).

Gokul V.R., holding the additional charge of Food Safety Commissioner, says, “We will wait for instructions from the FSSAI, who has taken stock of the studies. Meanwhile, we will take samples of bread and other baked goods to see if the levels of the two additives are within the current permissible limits. The data will be useful, even after regulations are changed.”

FSSAI is yet to issue a notification banning Potassium Bromate, though it has conveyed to the media that it will initiate steps in that direction. A newsletter published by FSSAI in 2012 says that a meeting of its scientific committee had recommended the ban of the chemical as an additive.

Potassium Bromate, classified as possibly carcinogenic, is banned in many countries including the UK, Canada, Australia, New Zealand and China. It is used to render a fluffier product. Under ideal baking conditions, it is converted to Potassium Bromide, but the residues prove that this does not always happen.

Potassium Iodate, a flour treatment agent, is likely to cause thyroid disorders according to international studies. Many of the companies, alleged of using the two chemicals in their products, were in the defensive. Since the study has been published by an NGO, an independent study by the Commissioner’s office will help throw light into the actual situation.

FSSAI Proposes Ban on Cancer-Causing Additive Found in Bread: Doctors React

My grandmother is a passionate baker and I have watched her spend hours trying to bake the perfect bread. There was something very comforting about the sweet, smoky aroma that filled my house. I knew I never had the patience to make one, so I didn’t bother to learn. I wonder if I should have because the slice that I ate for breakfast yesterday is not what it seems, apparently.

A new report published by the Centre of Environment and Science (CSE) has given us cause for concern. CSE's Pollution Monitoring Laboratory conducted few tests between May and June last year with bread samples collected from companies like Harvest Gold, Britannia, Le Marche, KFC, Pizza Hut, Domino's, McDonald's, Slice of Italy and Subway in Delhi. They tested different varieties of white bread, whole wheat , sandwich breads, pizza breads, burger buns and pavs and their results have brought two chemical additives under scrutiny. The big reveal was difficult to swallow and we decided to dig deeper and seek expert advice.

Potassium Bromate (appears as E number E924 on the label) and Potassium Iodate act as flour improvers. These chemical additives are mostly used in flours, bread and bakery products. They help hold the bread dough together and make it rise and fluffy. They are also used as bleaching agents to give bread its white look. When used under the right conditions, they may get completely used up but if added excessively or the bread is not baked long enough or at a high enough temperature, they may sneak their way as residues in the final product.

Should we be alarmed? “Potassium Bromate is being used by the industry since a long time. It was during the 1980s when health organisations and particularly WHO (World Health Organisation) recognised that it may have the potential to cause cancer. Thereafter, many studies were conducted which strengthened these claims and countries like UK, Australia, Canada, Brazil and China banned its use. As far as Potassium Iodate is concerned, it is a known fact that excess Iodine in the body can affect the functions of the thyroid gland,” shares Dr. Ritika Samaddar, Regional Head- Dietetics, Max Healthcare, New Delhi. 

She adds, “Chemical residues when consumed by humans are not broken down in the body and they pass through the kidneys. This may put excessive load on the kidneys that can lead to renal tumours. They can also cause cell multiplication at a higher rate.” Another Delhi-based Nutritionist, Dr. Anshul Jai Bharat agrees and warns me that these chemicals tend to generate a lot of free radicals in the body which can initiate uncontrollable cell growth and thus, causing cancer. As a better alternative she recommends buying fresh bread from nearby bakeries.

The International Agency for Research on Cancer (IARC) was one of the first organisations to declare Potassium Bromate as “possibly carcinogenic (cancer-causing) to humans”. According to CSE’s findings, 32 out of 38 samples tested were found with Potassium Bromate and/or Potassium Iodate residues in the range of 1.15–22.54 parts per million. Further, the labelling across the various brands was inconsistent. The use of these additives is permissible in India and in the United States up to a certain limit. The Food safety and Standards Authority of India earlier permitted the use of these addictive up to 50 ppm for bread and 20 ppm for flours and bakery products but the limits for the residues have not been defined. 

Dr. Saurabh Arora, Founder of the Food Safety Helpline who has also setup two contract laboratories and a clinical research company, has another viewpoint, “Bromate is legally allowed to be used in breads and flours but it is not just present in bakery products. Bromate in drinking water was first highlighted by the WHO. It was found that Bromate is usually formed in packaged drinking water due to the reaction between ozone which is used as a disinfectant and naturally-occurring bromide in source water. This could be the case in these breads also as none of the companies have accepted that they used the additive. It is possible that the residues were formed naturally during the use of oxidizing agents. Bromate may also be formed in hypochlorite solutions produced by electrolysis of bromide-containing salt. Let’s face it, when it comes to industrial products, chemical levels can never be zero. For anything to be poisonous, it takes very large quantities to be ingested. As per WHO, the acceptable total daily intake of Bromide is up to 0.1 mg per litre per kg body weight and the residues found in bread are way below. Yet, it’s good to be aware.”

Following these reports, FSSAI has urged the government to pass a ban on the use of Potassium Bromate as a food additive while suggesting that it is ‘safe to eat bread’. The jury is still out on Potassium Iodate. I asked Dr Dipanjan Panda, Oncologist at Indraprastha Apollo Hospitals and Member of European Society of Medical Oncology, if these cancer-causing suspicions could be real, “There are Probable-Carcinogens and Definite-Carcinogens. Potassium Bromate comes under probable carcinogens and hence it’s not definite that it will cause cancer. In a Japanese research study by Kurukawa titled, Toxicity and Carcinogenicity of Potassium Bromate, it is revealed that the agent is carcinogenic in rats when given orally but there is no evidence to prove that it causes cancer in humans. There is a possibility that it may damage the DNA by releasing Bromine in the cells.”

This is not the first time the bread-making industry has been attacked. It was not long ago when Subway announced, after much controversy, that it will be removing a hazardous chemical called azodicarbonamide which was used in their bread and is also found in yoga mats and shoe soles. Dr. Harsh Dua, Oncologist at Indraprastha Apollo Hospital in New Delhi, briefly sums it up, “The causes of cancer are multi-factorial. From milk to sugarand fats to fruits and vegetables, these days everything contains chemicals in some form. It is not easy to assess the definite effects of these chemicals as most of us are exposed to them. Different chemicals may trigger different reactions in people. But it’s true that our changing eating habits and food patterns have put us at a higher risk of developing cancer than our ancestors.”

The questions lingers. Are we contaminating our body with everyday products? Triclosan, for instance. It is used as an anti-bacterial in toothpastes and is known to cause hormonal imbalances. Recently, I also figured that there could be iron filings swirling in my cup of tea– a contaminant that enters tea powder because of the way it’s processed. There are also healthier alternatives to Potassium Bromate like Ascorbic Acid and Glucose Oxidase that can serve the same purpose in bread-making. If only the chemical community would commit towards developing safer products, rather than trying to defend its right to use suspected carcinogens and cheaper alternatives.

These warnings are a reminder to unsuspecting consumers who know far too little about the long-term impact of exposure to such chemicals and contaminants. The secret world of processed foods is finally revealing itself to us. It is, therefore, of utmost importance that gaps in our knowledge are reliably filled so that we can make the best choices, especially when it’s about what you eat and where it’s coming from. Point made, I hope.

Jubilant FoodWorks clarifies reports on food safety standards

The Company reiterates that its food safety and quality assurance measures stand at the forefront of food safety protocols and standards within the food service industry. Quality control remains a top and absolute priority.

Jubilant FoodWorks, India's largest food service Company, has issued a statement pertaining to speculation regarding its food safety standards.

The Company reiterates that its food safety and quality assurance measures stand at the forefront of food safety protocols and standards within the food service industry. Quality control remains a top and absolute priority. The Company dedicates substantial resources to ensure that it implements and adheres to best practices across all its levels of business functions, right from supply-chain to restaurant operations.

Commenting on this, Company Spokesperson, Jubilant FoodWorks Limited, said, "At fubilant FoodWorks Limited, we believe in, and adhere to, the highest qualitrj standards and Indian food laws. Wefollow all processes to maintain the highest level of food safety across all our restaurants. We only use additives/ingredients duly approved under the Food Safety and Standards Authority of India Act (FSSAI) in all our pre parations (across all our restaurants). Theflour used by us is not treated with Potassium Bromate / Potassium Iodate. Wedo undertake certificate of analysis/undertaking from all our flour suppliers on no usage of Potassium Bromate/Potassium Iodate in ourflour supplies. Wealso cam1out regular assessments of theflour to ensure compliance in this regard."

CSE’s study on toxins in bread: Time for govt to act?

So what is potassium bromate? It is recognised as a category 2B carcinogen since 1999 which means it is believed to be "possibly carcinogenic to humans" by the International Agency for Research on Cancer.

The study by the Centre for Science and Environment (CSE), which has identified two chemicals with potential health hazards – potassium bromate and iodate – in packaged bread samples from prominent companies, set off shock waves among consumers and the industry.

While some companies like Britannia, Dominoes and KFC denied using the chemicals altogether, others including the All India Bread Manufacturers Association pointed out that the chemicals were permitted by the Indian food regulator within specific limits.

So here are the basics. The CSE said 32 of the 38 samples or 84 per cent of the tested samples had potassium bromate and iodate in the range of 1.15-22.54 parts per million. To date, the Food Safety Standards Authority of India (FSSAI) permits them up to 50 parts per million. The two chemicals can be used as treating agents in flour under the category of food additives. They are used to give the final product a soft, fluffy finish.

Late last year, a scientific panel appointed by FSSAI had recommended that potassium bromate be withdrawn as an additive. So, when the CSE study was released this week, the FSSAI quickly pointed out that based on the committee’s recommendations, it had already issued a draft notification in January banning the use of the chemical. The health ministry which has sat on the notification since January, now says it will ban the product and study the CSE’s findings. Till the final notification is issued, however, the chemical will remain in use.

So what is potassium bromate? It is recognised as a category 2B carcinogen since 1999 which means it is believed to be “possibly carcinogenic to humans” by the International Agency for Research on Cancer (IARC). Its use had been permitted earlier because it was believed that the chemical was filtered out of the final product. However, once evidence to the contrary emerged in the 1990s many countries banned it, including the EU (1990) and the UK.

Subsequently, Canada, Australia, New Zealand, China, Sri Lanka, Brazil, Nigeria, Peru and Columbia have stopped its use. CODEX Alimentarius, an international body which sets safety standards for food commodities, formally withdrew specifications of potassium bromate in 2012. Now with the CSE study, India may finally prohibit its use.

A day after the CSE study, ASSOCHAM stated that the the use of potassium bromate was done “with the permission and full knowledge of the food regulator”. “The industry will surely be at fault if it was using it in violation of the FSSAI rules,” said ASSOCHAM Secretary General Mr D S Rawat.

The FSSAI notification does not cover the second chemical in the CSE – potassium iodate – believed to be associated with thyroid disorders. Both FSSAI and the health ministry have said that CSE’s report is being examined and the recommendations of the government’s scientific panel will be sought on the issue.

Until then, it can be used in India. While some companies mentioned in the CSE report have denied its use, others have said they use it within permissible limits. As the CSE said, it was up to regulators to ensure public health remains a priority for the food regulator and government agencies in India.

Food safety

I wonder how long people should have to continue with this “trial-and-error” fashion of consuming processed foods which are supposed to be certified as “safe” by the Food Safety and Standards Authority of India and other bodies. First it was pesticides in colas, then lead in instant noodles, and now potassium bromate in breads. Except for a vague mention about preservatives, additives and raising agents on packages, consumers hardly know anything about what these are made up of and their ill-effects!

On top of this, we already have the menace of basic ingredients like sugar and salt being added in excessive proportions in items like soft drinks, chips and instant noodles which cross the daily Recommended Dietary Allowance limits as prescribed by the WHO and the National Institute of Nutrition, Hyderabad.

Potassium bromate in same cancer class as coffee

Less toxic than processed and red meat.

Potassium bromate, the chemical additive widely prevalent in bread and refined flour and associated with cancer, is in the same league as coffee, aloe vera, mobile phone radiation and carbon black, a key ingredient in eye-liner.

It also is less toxic than processed and red meat, according to a perusal by The Hindu of the list of agents deemed potentially cancerous by the International Agency For Research on Cancer (IARC) — a World Health Organisation body.

The intergovernmental agency’s periodic reviews play a critical role in determining national decisions to ban or regulate the use of certain substances and often make news when it pronounces judgment on the carcinogenic potential of agents such as coffee and the use of wifi.

Ubiquitous in bread

Potassium bromate, according to an investigation made public on Monday by the Centre for Science and Environment, was ubiquitous in several brands of bread and refined flour products including burgers and pizza, in Delhi.

The CSE referenced the IARC’s classification of potassium bromate to bolster its claim.

In its nearly four decades of existence, the IARC has evaluated 989 agents for their association with cancer.

Based on the quantity and quality of scientific evidence that is available through peer-reviewed literature and documented reports on the risk of cancer, the IARC follows a five-step grading scheme, the highest of which is Grade 1, or substances that are proven to cause cancer in humans, and the lowest at Grade 4 where there is definite proof that there is no link to cancer.

There are grades 2A and 2B which include potassium bromate and coffee — that differentiates between agents ‘probably’ and ‘possibly’ associated with cancer. These grades makes up the bulk — 791 — of the agents that have so far been tested by the IARC.

There are 118 agents classed in Grade 1 and only one, caprolactam, listed as ‘probably not cancerous.’

‘No risk assessment’

An IARC spokesperson told The Hindu that it differentiated between ‘risk’ and ‘hazard,’ where a hazard reflected how often a substance had been linked to cancer in humans and animals, and ‘risk’ indicating the probability of someone contracting cancer by exposure.

“IARC doesn’t do risk assessment,” Veronique Terrasse, spokesperson IARC, said.

“The types of exposures, the extent of risk, the people who may be at risk, and the cancer types linked with the agent can be very different across agents. Therefore, comparisons within a category can be misleading.”

She added that the IARC would be revisiting in June reports of links between cancer and coffee.

Active smoking, according to the IARC’s primer on interpreting cancer categories, carried a much higher risk of lung cancer than air pollution, although both are categorised in Group 1.

Another food safety expert said that while India by-and-large followed international regulations to decide whether to ban agents, there were instances of products allowed in India and disallowed abroad.

“Aloe vera is allowed as per our regulations [for skin products]) but internationally there have been [cancer] concerns over it,” said S.M. Bhardwaj, a senior official in the Delhi government’s food safety department.