FSSAI order against selling food in newspapers ignored

He enquired with the shopkeeper, who denied having any knowledge of it.

A boy selling steamed peas masala wrapped in a newspaper at the beach. 

Chennai: Walking by the beachside on Marina, Vishal, a tourist from Delhi, stopped at a bajji stall to taste the Chennai flavours. When he was handed the bajji wrapped in a newspaper, he was reminded of an article he had read wherein the health hazards of ink on paper was mentioned. He enquired with the shopkeeper, who denied having any knowledge of it.

As per an advisory passed by the Food Safety and Standards’ Authority of India (FSSAI) in December last year, it was said that the ink on newspapers might pose a health hazard if consumed. The presence of chemicals in the ink used for printing is found to have cancerous effects, which can be severely harmful especially for children and pregnant women, it added.

Food packaging in newspapers is in practice throughout the state, poisoning individuals in large numbers. Dr Anitha Ramesh, an oncologist, says that the lead concentration in the ink used for printing, merges with the food, thereby increasing the health risks. “Cadmium and lead in the ink slowly leads to initiation of cancer as it gets absorbed from the food packed with the newspaper. The chemicals get stuck to the food, and on ingestion, gets absorbed from the gut and causes DNA damage. People with low immunity, like children, are more likely to get affected,” she said. It was found that the problem lies in the lack of awareness about the rules and regulations on food wrapping. Murugan S, a roadside vendor near Guindy metro station, said, “I have not received any such circular by any authority. However, if it is indeed poisonous, I am ready to shift to brown paper for wrapping food. Already, we replaced plastic cups with paper cups because of health effects.”

The FSSAI had stated in the advisory, that it was mandatory for the commissioners of food fafety of all states to launch awareness campaigns discouraging the use of newspaper to wrap food. However, no progress has been noticed in the state so far with regard to its implementation. FSSAI CEO, Pawan Aggarwal said, “States need some time for implementation as these changes cannot be seen overnight. We need to reach out to a lot of people, therefore, the media should render help to propagate this information.”

The newspapers used to wrap food are usually bought from wastepaper marts, where the paper is subjected to dust, microorganisms and pathogens. This adds to the hazardous effects of food being wrapped in it.

Will Packaged Chips And Samosas Soon Be Labelled ‘Junk Food’ By The FSSAI?

Food authorities and regulators in India have been immensely concerned about India’s eating habits of late. Recently, reports announced that the government is considering a proposal to implement a tax on unhealthy foods; called the ‘fat tax’. Additionally, the Union Health Ministry announced that it may launch an app which will be able to tell you the nutritional values of a range of popular foods. Now, the FSSAI has indicated it may be considering labeling packaged food ‘junk food’.

SKIM

WHAT’S IN A LABEL?

Of course, we all know that potato chips, nachos and the likes aren’t the most healthy foods. However, if the Food Safety and Standards Authority of India (FSSAI) decides to go ahead and label these packed goods ‘junk’, it may cause consumers to pause before they buy them. Additionally, it may make these foods more susceptible to the ‘fat tax’, should it go through.

“We are trying to define junk food based on proportion of salt, sugar and fat content… The calculations are based on the Indian diet chart and recommended diet as well as international standards,” Pawan Kumar Agarwal to the Hindustan Times.

Based on these calculations, street food and homemade foods which local stores sell like samosas, cutlets and bhajiyas may also come under the scanner. However, Agarwal acknowledges that the logistics of labelling these foods may be difficult.

Should the FSSAI decide to go ahead with the move, India will become one of the first countries to label packed food as junk.

Use of newspapers for packaging food items banned in Vellore

Action will be taken as per Food Safety and Standards Act against those indulging in this practice, warns the department 

Printing ink contains cancerous chemicals, says Food Safety and Drug Administration dept.

Hotels, tea shops and bakeries should no longer pack food in newspapers as it poses serious health concerns, according to the Food Safety and Drug Administration Department, Vellore.

The Food Safety and Standards Authority of India had recently banned the use of newspapers for wrapping food items.

Use of newspapers for packing cooked food posed the risk of causing cancer, liver and neurological problems and intestinal disorders as the ink contained chemicals such as cadmium, a press release said.

It was a common practice for hotels, tea shops and bakeries to wrap food in newspapers. Instead, they can use naturally-available and easily degradable materials such as plantain leaf, areca nut leaf and teak leaf.

In addition, the department officials said cooked food and beverages such as tea, milk, sambar and rasam should not be packed in polythene covers.

This too posed the danger of causing cancer.

Action would be taken as per the Food Safety and Standards Act if anyone was found using newspaper and polythene bags to wrap and pack food items.

An official said they had launched efforts to create awareness among people in the district to avoid the use of newspapers and polythene bags to pack food. “There is an increase in awareness level but we will continue to create awareness to achieve 100 per cent coverage in the next two to three months,” he said.

Food regulator frames unsafe food-recall policy

FSSAI directs Food Business Operators to maintain complete food distribution records.

India’s food regulator has framed a comprehensive recall policy to ensure manufacturers inform people when their food is declared unsafe and is being recalled.

"The food business operator initiating a food recall shall promptly inform food business operator(s) in the food chain including consumers about the recall," said the final gazette notification (food recall procedure) issued by Food Safety and Standard Authority of India (FSSAI) on January 25.

Both print or electronic media can be used to quickly inform people about food recall.

The policy follows the controversy surrounding the recall of Nestle India’s popular instant noodles in 2015.

"Tracing of products in the supply and distribution chain becomes an issue if we are dealing with big food business operators, which is why we have asked them to maintain all records," said an FSSAI official.

Manufacturers have been asked to maintain complete food distribution records, including the names and addresses of suppliers and customers, nature of food, date of purchase, date of  delivery, lot number, batch code, pack size, brand name, date of manufacture, date of expiry and best before date, for at least a year after their expiry or best before date.

Sale and manufacturing needs to be immediately stopped of the 'recalled' product.

Only exceptions are restaurants, caterers and takeaway joints, who have been exempted from having a recall plan unless they are running multi-outlet food business chains with integrated manufacturing and distribution network.

"It is a well-deliberated policy and should help us safeguard the health of consumers," the official said.

Unsealed or Unlabelled? Your bubbletop may contain unsafe tap water

CHENNAI: If the 20-litre watercontainer you buy does not have a seal and a label with details of the manufacturer, you may be just paying for tap water.

From a shopkeeper selling water in dented, dirty cans in Arumbakkam to a 'ghost' packaged water unit in Red Hills, TOI tracked the journey of a set of bubble top containers -- a source of drinking water for nearly one-third of the city's population.

The shop on Tiruveedhi Amman Koil street in Arumbakkam sells at least seven cans a day. The containers, which have no labels, in violation of the rules set down by the Bureau of Indian Standards (BIS) and food safety department, are sold for Rs10. The shopkeeper said he bought the water from a dealer in Gandhi Nagar, two streets away. When TOI contacted the dealer, who identified himself as Srinivasan, he said he hadn't sold water to the shop for almost a year. When questioned where he sourced his water from, he was jittery. "I own a unit in Red Hills called Saipriya. I have the required licences," he said. But Saipriya is not among the 450-odd packaged water units registered under BIS and the state food safety department in Chennai, Kancheepuram and Tiruvallur.

Although only 17 packaged units have the licence to operate in Chennai, an online search reveals many more. Based on tip-offs, the food safety department raided and sealed three packaged water units in Kodambakkam, Saidapet and Perambur. None of them had licences. As a crisis looms large, more such units are likely to crop up, say officials. "We step up our vigilance from April to June. But this year, we've had to start early," said R Kathiravan, designated food safety officer, Chennai. Last year, of the 12 samples collected, five were found to be unsafe, substandard or misbranded.

Packaged water units, most of which are located in Kancheepuram and Tiruvallur, require a groundwater clearance certificate and approval from Tamil Nadu Pollution Control Board before getting a BIS tag. They require a licence from the food safety department. Officials say while contamination of water sold by licenced manufacturers occurs at the filling and packaging level, misbranding, reusing containers above limit, happen at the distribution point. "Many bubble tops are filled by ill-trained workers," said a food safety officer in Kancheepuram, where 10 units were sealed in November.

However, manufacturers say most violations happen at distribution points. "Only 10% of manufacturers market the water. Most engage middlemen," said N Murali, patron, Tamil Nadu Packaged Drinking Water Association.

Officials say some neighbourhoods have small units that filter water only through RO, which may not remove all microorganism and then sell. Some work independently, while others are dealers for licenced manufacturers. They refill cans a few times before sending them back to the manufacturers. Sometimes, manufacturers cooperate as it saves transportation costs.

Public health officials say mushrooming of such units is dangerous as just one filtration may not be enough to purify water. "Besides, in reverse osmosis, the membrane may not be frequently cleaned. There should be better awareness among the public to ask for labels before they buy the water," said director of public health K Kolandaswamy.

Food safety dept issues notice to IIT-R

Roorkee: The food safety department, after lifting two food samples from a hostel mess of Indian Institute of Technology Roorkee (IIT-R), has issued notice to the institute on Friday. About 30 students had fallen ill after having dinner on Wednesday. All students are safe and have been discharged from the institute's hospital after receiving treatment for two nights. The doctors at the hospital said the students are safe.

Reacting to Wednesday's incident of alleged food poisoning of the students, the institute's authorities said that it could be a case of specific food allergy and that there was nothing wrong with the food served to the students.

According to reports, 28 students of post-graduate and PhD (research) programmes, who lived in Cautley Bhawan (hostel) of the institute, had dinner in the hostel mess on January 25 but soon started complaining of stomach ache and dehydration. They were rushed to the hospital for treatment.

“Some students had eaten rice and a sweet corn dish specially prepared on their demand in the mess. Only 28 students had fallen ill after eating that dish. Doctors told us that it could be a case of specific food allergy. Food served to the students was fine. We will probe the matter,” said dean (students’ welfare) D K Nauriyal.

Taking cognizance of the incident, which was reported on social media, the food safety department inspected the mess and lifted two food samples and issued a notice to the institute under different sub-clauses of section 31 of the Food Safety & Standard Act 2006.

“The hostel mess is being run without food safety licence. We have given one month's time to the institute to respond to the notice. We have sent the food samples for testing at a Rudrapur-based lab,” Santosh Kumar Singh, food safety officer, told TOI.

This was the second incident of food poisoning at the institute in the past three years when the food safety department issued notice to the management. In August 2013, over 250 students of Rajendra Bhawan (hostel) complained of food poisoning after having breakfast from the hostel canteen.

“The food safety department had also imposed a fine on the institute for not following food safety norms,” said Santosh Kumar Singh.

The Dark Side of Smoked Food and How it Could Lead to Cancer

Highlights

• Many chemical contaminants are formed during smoking
• Examples include polycyclic aromatic hydrocarbons (PAH) and dioxins

These chemicals are carcinogenicSmoked meats could be quite addictive. The flavour is hard to match up to, and even a quick stir-fry or a light broth could please your taste buds like no other. The process of smoking is an ancient culinary practise that has been followed by various cultures across the globe. There are so many delicacies that centre around this method of cooking - apple wood smoked pulled chicken, smoked beef jerky, smoked prime rib, Khasi smoked pork, etc. As much as meat lovers indulge in these so called "burnt food" and go raving about it, health experts have a different point of view.

When food gets cooked, there are many chemical reactions that are involved in it. While some of these reactions make food sinful and irresistible, there are also a few reactions that could prove to be harmful for our health if safety standards are not met. Recent studies on smoked or barbecued foods have indicated that they contain chemical contaminants that are harmful for our health, and capable of causing dangerous diseases like cancer and heart ailments in the long run. This is because the cooking process involves burning of fuel, which gives rise to many chemical contaminants that are carcinogenic. A recent campaign launched by Food Standards Agency of UK also warned consumers about the cancer risks of eating overdone fries or even a burnt toast!

Following suit, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry plans on taking necessary measures to ensure that the right code of practice is followed across India. Their inspectors will be investigating in respective states to check on the issue.

According to an advisory by FSSAI, it states, "Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc.). Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters."

So Should We Stop Eating Smoked Meat?

When we checked with Dr. Saurabh Arora, Founder of www.foodsafetyhelpline.com and Managing Director of Auriga Research Pvt. Ltd, he said, "Smoked meat has been produced and used for centuries around the world and is safe to consume if produced using the proper procedures. If proper procedure is not followed and proper quality of fuel is not used it can lead to the formation of toxic chemicals like PAH, PCB (poly chlorinate biphenyls), dioxins etc. All these are known carcinogens and prolonged exposure can cause cancer of stomach, skin, lungs and others."

According to Ashwin Bhadri, CEO of Equinox Labs, PAHs are extremely harmful for human health. "They are a group of chemicals that are formed due to incomplete burning of coal, oil, gas, wood, garbage, as well as other organic substances, such as tobacco and charbroiled meat. As per research, there are more than 100 different PAHs which are identified. Many PAHs have caused tumors in laboratory animals when they inhaled, consumed or were exposed to these chemicals for a long period of time."

He went on to add, "Cooking meat or other food at high temperatures, which occurs during grilling or charring, raises the levels of PAHs in food."

Dr. Arora explained further, "For example, a tandoor is traditionally used to cook meats on coal or wood flame which is perfectly fine and gives them a wonderful smoky flavour, but if kerosene or petrol or plastic bags are used to light the fire it will not only give a bad taste, it will also lead to the production of all these toxins. Also if the fire is too hot and in the process the meat is burnt, it will again contain these toxins."

So, you don't really have to frown, but keep an eye out. Not all smoked food are bad for you. It is the process of cooking that you need to pay attention to. Go to trusted sources while buying smoked products. That could be a good start.

FSSAI concerned about smoke

Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states. 

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc). 

Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development. 

While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice. 

“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors. 

“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said. 

The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers. 

The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content. 

“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc. 

This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation. 

FSSAI concerned about smoke

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood

Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states.

Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc).

Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development.

While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice.

“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors.

“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said.

The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers.

The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content.

“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc.

This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation.

A1 And A2 Milk – The Complete Story

“Doodh Doodh Doodh …. wonderful doodh.” Who can forget this rhyming jingles of 1999 played on the national television that defined milk as an elixir. Milk is an important source of nutrients including high-quality proteins, carbohydrates, and selected micronutrients. This nature’s perfect food comprises of 87% water and 13% total solids and.

What is A1 and A2 Milk?

Caseins are the predominant milk proteins and it constitutes 95 % of the milk proteins. Among the caseins, beta casein is the second most abundant protein and has an excellent nutritional balance of amino acids. Mutation, a process by which there is a change in the structure of a gene, resulting in a new variant. Such a mutation in beta casein gives rise to 12 variants among which A1 and A2 are the most common.

Both A1 and A2 are varieties of milk and are the product of two genetically different cow breeds. Earlier all cows used to be A2 until a naturally occurring genetic mutation in European breeds changed the genetics of milk producing cow herds. A1 is predominant in exotic cattle and A2 is predominant in Indian and African cattle.

The difference between A1 & A2?

The mutation causes a change in a single amino acid in the a-a chain, the amino acid at number 67 is histidine in A1 and proline in A2 milk. This polymorphism leads to a key conformational change in the secondary structure of expressed β-casein protein.

Digestion of A1 milk yields a compound called beta-casomorphin-7 (BCM7). No such compound in the digestion of A2 milk.

In hydrolysed milk with variant A1 of beta-casein, the BCM-7 level is 4-fold higher than in A2 milk.

New Zealand researchers claimed that A1 milk contains beta-casein which is harmful to human beings. The results of the NDRI research also indicated that A1 milk that is served to infants and old age people damages the immune system.

Benefits of A2 milk over A1 milk

By drinking A2 milk, one is no longer exposed to BCM-7 found in A1 milk which has been linked to-

Neurological Impairment

Type 1 Diabetes

Impaired Immune Response

AutoImmune Disease

Heart Disease

Milk we consume in India

By contrast, India has A2 cows which are mainly the native desi breeds. India has 37 pure cattle breeds like Sahiwal, Gir, Red Sindhi, Tharpakar, Rathi, Kankrej, Ongole, and Harianato etc. The milk delivered by all the desi cows was of the A2 variety. However, breeds which developed after the Government program, White Flood, launched during 1970 to gain dairy prowess. India went on to hybrid its native desi cows with the European species of Jerseys and Holstein Friesian which delivered A1 milk.

The practice of developing a new breed indiscriminately with every passing decade triggered a two-pronged crisis. First, the new breeds destructed the indigenous cow and consequently, the new exotic breeds did not adapt themselves to the Indian conditions. And the result, according to animal experts, was that within 10 years all the Indian desi breeds of cow disappeared.

Brij Kishore Yadav, the former Technical Officer at the NDRI, Karnal, who inseminated more than One lakh cows during his tenure, says that,

“India, today is standing at the precipice of a disaster. It seems the Government earlier ignored the importance of desi cows. The Government actually lacked foresight.If crossbreeding had been done of less milk yielding Indian cows with the breeds of the European countries yielding more milk had been done it would have helped us. But what we did here was completely unplanned. We inseminated all the high yielding cows as well as less milk yielding ones in a similar way.Today India despite the fact that it is the world’s largest milk producer is facing the threat of losing its dairy prowess.”