Jun 30, 2018
Strips to detect presence of formalin, ammonia in fish to hit market soon
There are two separate kits for detecting the presence of formalin and ammonia in fish, each kit includes testing strips with a solution and a colour chart to assess contamination.
S J Laly and Priya E R, the scientists who developed fish contamination testing kits
KOCHI: Mumbai-based HiMedia Laboratories Pvt Ltd will manufacture and market fish contamination testing kits developed by the Central Institute of Fisheries Technology (CIFT). With presence in more than 140 countries, HiMedia is among the top three brands in microbiology in the world. It manufactures testing kits for water, blood and serum, orchid media and salts. The company had recently won the bid for transfer of technology floated by CIFT. According to sources, the product will hit the market within a month.
“We had published an invitation for ‘expression of interest’ around two months ago. Many companies submitted bids and the highest bidder was selected after a detailed interaction. Since it is a product to check food adulteration, we want to ensure it is delivered at the lowest rate to the consumers. The Food Safety and Standards Authority of India (FSSAI) is also keen to ensure availability of such products so that adulteration can be checked,” principal scientist K Ashok Kumar told Express.
The CIFT will provide a week-long training to the professional from Hi Media on the development of the product. CIFT and FSSAI will ensure that the quality of the product is maintained. The kit was developed by scientists Laly S J and Priya E R at the CIFT. The rapid test kit was developed following a request from the Kerala Government to provide technology for detecting the presence of formalin and ammonia in the fish brought to the markets in Kerala from neighbouring states. “We were keen to develop a non-destructive, simple and consumer-friendly procedure, which will make it easy for the layman to detect adulteration of fish,” he said
There are two separate kits for detecting the presence of formalin and ammonia in fish. Each kit includes testing strips with a reagent solution and a standard colour chart to assess the extent of contamination. The strip has to be scraped on the surface of fresh fish or fish meat, and then 1-2 drops of the reagent solution should be added. The colour change can be compared with the attached colour chart for easy detection of adulterants in domestically marketed fish.
Kerala, Nagaland crack down on sale of formalin-laced fish as toxic carcinogenic chemical poses major health hazards
Major raids have been carried out in Kerala and Nagaland, with nearly 15,600 kilograms and Rs 10 lakh worth of formalin-laced fish being seized from the two states respectively. Formalin is the chemical used to preserve bodies and prevent its decay in mortuaries. The widespread use of the deadly chemical nowadays in the preservation of fish, fruit, and other food items is posing a great threat to public health.
Formalin-laced fish seized in Kerala
Since 24 June, at least 6,000 kilograms of fish preserved in toxic chemical 'formalin', were seized at the border check post in northern Palakkad district in Kerala, and 9,600 kilograms seized at the check post in Kollam district in the state.
The Kerala food safety department officials foiled an attempt to ferry the chemical-mixed fish from Andhra Pradesh during a raid carried out in the Palakkad district as part of the 'Operation Sagar Rani,' a drive launched in May to ensure safety and hygiene at fish handling and distribution centres, reported The Hindu.
As many as 6,000 kilograms of prawns, brought in 45 lorries, were found mixed with formalin, officials said.
The week before, 12,000 kilograms of toxic fish, containing formalin, were confiscated during raids in the state.
The complete fish load was sent to the chemical laboratory in Ernakulam district for further examination, they said. A 15-member team of food safety officials from Kozhikode, Ernakulam, and Palakkad, led by joint food safety commissioner, carried out the raid.
The crackdown on the carcinogenic chemical being used for preserving fish in the state continued with a raid on 25 June at the border check post of Arayankavu in Kollam district.
Nearly 9,600 kilograms were seized when officials from the state food safety department intercepted a cargo carrying formalin-laced fish from Tuticorin in neighbouring Tamil Nadu, at the check post, a release said on 26 June.
The fish that arrived in two vehicles included 7,000 kilograms of prawns and 2,600 kilograms of other species.
A total of 21,600 kilograms of fish with formalin has been seized after the launch of the operation, in Kerala so far.
According to a Kerala food safety official, the presence of formalin was detected during the preliminary examination carried out using paper strips, developed by the Central Institute of Fisheries Technology.
Assistant food safety commissioner AK Mini said, “The department has decided to step up the vigil and conduct random tests at fish markets to look out for chemical mixed fish." She further added that the department has appealed to the state government to allow refrigerated fish trucks only, reported Financial Express.
According to the same report, tests conducted in the Central Institute of Fisheries Technology in Kochi found that a kilogram of fish contained 63.9 mg of formalin. A health expert, Mathew Thomas said, “Formalin poses serious health hazards. It triggers a metabolic process and produces toxins, once inside the body. While cooking, its toxicity never gets spoiled.”
Formalin-laced fish seized in Nagaland
Following suit with Kerala, days after a notification was issued in Nagaland prohibiting the sale of fish products preserved with formalin, on 25 June the Kohima district administration seized such products treated with preservatives, from four vehicles, worth about Rs 10 lakh.
In Kohima, officials from the district administration, Municipal Council, and Health and Family Welfare intercepted four vehicles transporting the fresh fish products and seized the
four-wheelers, the police said on 26 June.
On testing, the fish products were found to have been treated with formalin, the police said.
The drivers of the four vehicles along with the seized fish products were handed over to South Police Station in Kohima. The fish products were disposed at the KMC dumping site in the presence of the Food Safety Commissioner-cum-Commissioner and Secretary Himato Zhimomi.
Zhimomi on 22 June had prohibited the storage, distribution, and sale of fresh fish products treated with formalin or other forms of preservatives in the state for a period of three months or till corrective measures were taken.
Crustaceans such as crab, lobsters, and prawns were included among the fresh fish products in the notification. Zhimomi had said that a fine of Rs 10 lakh with imprisonment under relevant sections of the Food Safety and Standards Act, 2006 would be imposed on those found violating the order.
Jun 29, 2018
'FSSAI-industry collaborations to push food safety progressing rapidly'
The FSSAI-Industry collaborations, to strengthen science based food safety capability built in India are progressing rapidly, said Paul Hepburn, Programme Director Food & Refreshment, Safety & Environmental Assurance Centre (SEAC), Unilever, UK.
Delivering a on "Food safety Assessment – Novel Ingredients and Additives", Hepburn said that with the advent of global food supply chains, there is a growing list of novel ingredients and food additives which need safety assessment.
Hepburn outlined the critical importance of novel ingredients and additives for ensuing food safety, quality and food security, and explained the scientific safety evaluation principles that enable inclusion of these at safe levels.
The concept of 'exposure' – milligrams of the ingredient or additive per kg body weight of consuming human being, helped the audience appreciate basics of risk assessment. He showcased risk assessment tools and shared compelling safety evaluation case studies e.g. plant sterols for cholesterol control.
Confederation of Indian Industry (CII) and Hindustan Unilever (HUL) had collaboratively set up CHIFSS (CII-HUL Initiative on Food Safety Sciences) and had subsequently signed a MoU with Food Safety and Standards Authority of India (FSSAI) in 2016 in order to promote science based food safety.
Pawan Agarwal, CEO, Food Safety and Standards Authority of India emphasized on how the Innovations in the food industry and increasing consumer interest in food safety, and the introduction of novel foods that are added to human foods, makes it imperative for the authority to have the safety evaluation of all the new ingredients through a rigorous scientific and risk assessment based framework.
He shared how FSSAI, as per Food Safety and Standards (Approval of Non-Specified Food and Food Ingredients) Regulations, 2017, regulated the approval process and safety evaluation of novel food ingredients.
Geetu Verma, Executive Director – Foods, Hindustan Unilever Limited took the audience through the journey of CHIFSS over the last two years.
She highlighted the areas where CHIFSS was active and how CHIFSS was firmly establishing a scientific and robust food safety environment in the country.
The Public lecture was attended by stakeholders including eminent scientists, government officials and professionals from academia and Industry along with students from related fields. Subsequently
Raids carried out at fish markets
KOCHI: Following successive seizure of formalin-laced fish consignments brought in from other states to Kerala, the health squad under the health standing committee of city corporation on Wednesday carried out raids at Ernakulamand Kadavanthra fish markets to check adulteration of fishes.
The raid was carried out by a team of health inspectors but they couldn't find the presence of formalin in a single fish sold in these markets.
"Raids started in the morning. We only found fresh river fishes in these markets and we didn't come across any fish varieties imported from other states. We used a rapid detection kit to test whether the fish available in the market is contaminated. We couldn't find the presence of chemicals or toxins," said Minimol V K, chairperson of the health standing committee.
Minimol said that in the coming days, raids would be carried out to all markets coming under the corporation limit.
"Just because we couldn't find formalin-laced fish today doesn't mean that nobody is selling contaminated fish. Following the raids conducted over the past two days, fish vendors are vigilant. So, they might have been excepting similar raids in this regard and might have removed those imported fish to safer places fearing seizure," said an official with the corporation.
Food safety department is also planning to carry out unexpected raids in fish markets in the coming days.
Sweetmeat shops under fire for unhygenic conditions in Guwahati
A team of food safety officials inspected a number of sweetmeat shops, restaurants, dhabas and food joints in Guwahati.
This is in continuation of the ongoing drive against food adulteration and sale of food in unhygienic conditions.
Sweetmeat shop inspected include Diganta Sweets (Last Gate), Kanhaji Sweets (Survey), Loyan’s Bakery (Survey), Gokul Sweets (Beltola), Sharma Sweets (Beltola), Prime Bakes (Survey), Rajbangshi Hotel (Rukminigaon) Ajay Hotel (Rukminigaon) and Shahuji Sweets.
A mustard oil godown of Century Mercantile Pvt Ltd was also inspected. “We have served improvement notices to all the inspected restaurants, hotels, and food joints. Food samples have been taken and those are being sent to the food analysts laboratory for necessary testing for food quality,” Tarun Das, Senior Food Safety Officer of the Food and Drugs Administration (FDA)reports The Assam Tribune.
Das informed that all the units checked on Wednesday had their kitchen hygiene standards below the required level for which improvement notices were served.
“We closed down one kitchen of Prime Bakes and Salasar at Megha Plaza near Basistha Chariali for poor hygiene,” he said, adding that mustard oil samples of ten different brands were collected from Century Mercantile Pvt Ltd for testing.
Last week the inspection team had conducted a drive on sweetmeat shops at Fancy Bazar and during inspection, the kitchens of Rookman Sweets, Salasar Mistan Bhandar and Sarma Sweets and were found unsatisfactory in terms of hygiene and sanitation.
All the shop owners were instructed to do necessary renovation within seven days and close the kitchens during the period accordingly.
“Rookman has sought more time for a thorough renovation of its kitchen and we have allowed that,” Das said.
Awareness meet on food safety act
TANGLA, June 27: An awareness meet on consumer law and food safety act was held at the MRSD office premises in Udalguri town on Tuesday. The meet, organized by the District Legal Services Authority (DLSA) in collaboration with the Mission for Rural Skill Development (MRSD), was chaired by Kinkini Borah, secretary of DLSA, Udalguri. In her speech, Borah informed in details about the significance of legal provisions to protect the rights of each and every consumer in the event of complaints received from them. She also informed that a district-level consumer right forum would be formed as per the direction from the authority concerned and exhorted the people of Udalguri district to keep themselves updated.
The DLSA secretary also presented a picture of legal provisions to fight against adulteration of food. The meet was also addressed by senior advocate Jayanta Brahma, Sub-Inspector of Food and Civil Supplies, Parthapratim Hazarika and adviser of MRSD, Rewati Raman Sapkota.
Jun 28, 2018
Banned tobacco products worth Rs 20 lakh seized in TN
The banned tobacco products were seized by a team of 10 officials led by designated officer for food safety, ... Read More
MADURAI: Food safety officials on Wednesday seized banned tobacco products weighing around two tonnes from two houses on the outskirts of Dindigul town in Tamil Nadu. The estimated value of the seized items is Rs 20 lakh.
The banned tobacco products -- 1.6 tonne of Ganesh tobacco 701, 350kg of Vimal pan masala and 150kg of cool lip filtered tobacco -- were seized by a team of 10 officials led by designated officer for food safety, Dindigul district, Dr K Natarajan.
The banned items were hidden in two residential houses, belonging to the same person, at Mettupatti.
The officials acted on a tip off and confirmed the presence of the contrabands in the houses. They took the help of police. Women officials from the food safety department were also deployed since women were the only occupants in the houses. The smugglers were not present in the house.
Officials suspect that it could be a part of larger network. Details like mode of transport and the distribution network were under investigation. If proven, the smugglers would get six months imprisonment and a fine of Rs 5 lakh.
Two tonnes of banned tobacco confiscated
Dindigul: Food safety officials on Wednesday seized banned tobacco products weighing around two tonnes from two houses on the outskirts of Dindigul town. The estimated value of the seized items is Rs 20 lakh.
The banned tobacco products -- 1.6 tonnes of Ganesh tobacco 701, 350kg of Vimal pan masala and 150kg of cool lip filtered tobacco -- were seized by a team of 10 officials led by designated officer for food safety, Dindigul district, Dr K Natarajan.
The banned items were hidden in two residential houses, belonging to the same person, at Mettupatti. Of the 30 bundles, 25 were found in one portion, the rest were found in the other.
The officials acted on a tip-off and confirmed the presence of the contraband in the houses. They took the help of police. Women officials from the food safety department were also deployed since women were the only occupants in the houses. The smugglers were not present in the house.
While the contraband has been shifted, the samples would be sent to a laboratory.
Officials suspect that it could be a part of larger network. Details like mode of transport and the distribution network were under investigation.
NVCO wants FIR filed on formalin in fish case
DIMAPUR, JUNE 27 (MExN): The Nagaland Voluntary Consumers’ Organisation (NVCO) has lauded the analysis wing (State Public Health Laboratory, Kohima) and the enforcement wing Kohima (Food safety officials) for the timely detection of fish injected with formalin which lead to seizure of huge quantity of fish from the market.
A press release issued by media cell, NVCO said ever since the inception of the implementation of Food Safety & Standard Act 2006 in the state, this was the first time that the Food Safety Commissioner, Nagaland issued a blanket ban on storage, distribution and sale of fresh fish products treated with formalin which is highly toxic and carcinogenic.
Earlier, it said the Commissioner & Secretary to the Government of Nagaland, Department of Health & Family Welfare failed to hold the responsibility of State Food Authority as Food Safety Commissioner for the reason best known to them.
Consequent to the recent detection of formalin in fish, the NVCO has urged the authority to lodge an FIR so as to allow the investigating agency to arrest those unscrupulous traders who were purposely using various hazardous edibles just to make money at the cost of public life and health. The State Government should also set up an appropriate committee to enquire as to how, where and who were involved in the health hazard act, it added.
While stressing that food is not safe in Nagaland and the importance of food safety is ‘no one can refuse food,’ the NVCO has appealed to the State Government to take advantage of the recent detection as an opening to a flood gate in checking the unscrupulous traders, while assuming that this case is just tip of an iceberg.
The NVCO, also terming it as very encouraging to see the State Public Health Laboratory, Kohima in full swing by undergoing testing of several food products, however said the laboratory is still require more equipments to upgrade it so as to ensure several item of food safety to all citizen as a consumer.
The State Government is required to put more concentration on this issue as food safety is concern to all whether rich or poor, young or old, educated or illiterate, it maintained. It also reminded that the Food Safety Authority should undertake activity and programmes for dissemination of information, education and awareness on food safety.
It pointed out that the Food Safety & Standard Authority of India (FSSAI) has regulated Food Safety and Standard Act 2006 for every state of India to ensure food safety and standards for human consumption and to check the sub-standard of any article of foods in every state by Food Safety Officer.
Citing an instance of how ill equipped Nagaland was; the NVCO said the state does not even have a slaughterhouse, even though it is mandatory for every state to have slaughterhouses with proper hygiene and maintenance instruments and to be regularly checked by the concern doctor before handing it for human consumption.
Therefore, the NVCO has appealed to public to be aware of the many hazardous issues such as adulterants, colorants and chemicals that are found in most of the food items sold and consumed everyday and also the expiry food items including medicines.
Results from fish samples send for test awaited: DCCI
DIMAPUR, JUNE 27 (MExN): The Dimapur Chamber of Commerce and Industry (DCCI) has informed that fish samples have been collected from importers and send to Guwahati for further testing to ascertain the presence of formalin in fish.
If the tests on the samples are found positive, action would be taken against those business firms involved in unethical business practices, the DCCI said. It however requested the public not to make hasty conclusions since results were being awaited.
The DCCI also maintained that for safety of the consumers, since the banning of the formalin injected fish, there has been no import and auctioning of fish for the last 3 days. It also said there will be no import of fish from outside by the business community till the test result arrives.
It further notified that as a business community, it was working overtime to ensure quality product to the consumers and has requested the public to be vigilant and inform DCCI on any issue related to business malpractices at contact no.7005526728.
The DCCI also appreciated the Health and Welfare Department for banning the sale of formalin injected fish which threatens the health of the consumers
Jun 27, 2018
FSSAI proposes life imprisonment, Rs 10 lakh fine for food adulteration
Among other amendments, FSSAI has proposed setting of state food safety authorities so that this law can be enforced in letter and spirit.
The regulatory body has recommended imprisonment of not less than 6 months and up to two years, besides penalty of up to Rs 5 lakh. At present, the imprisonment is up to three months and fine is up to Rs 1 lakh.
Those adulterating food products could face life imprisonment and penalty of up to Rs 10 lakh as per the amendments proposed by the regulator FSSAI in its 2006 food safety and standards law.
The Food Safety and Standards Authority of India (FSSAI) has recommended stringent punishment to curb food adulteration following the Supreme Court order.
The FSSAI has issued the draft amendments to the Food Safety and Standards (FSS) Act, which was passed in 2006 but the regulations were notified only in 2011.
The regulator has proposed total 100 amendments to the Act and has sought public comments by July 2.
Among key amendments, FSSAI has proposed to include a new section to crack down on food adulteration.
“Any person…adds an adulterant to food so as to render it injurious for human consumption with an inherent potential to cause his death or is likely to cause grievous hurt, irrespective of the fact whether it causes actual injury or not, shall be punishable for a term which shall not be less than 7 years but which may extend to imprisonment for life and also fine which shall not be less than Rs 10 lakh,” the FSSAI said.
Giving rationale behind the proposed amendment, the regulator said this has been done to provide stringent punishment in cases where an adulterant is added to food with an intent to render it unsafe for human consumption.
“It is also in the light of the directions of the Supreme Court,” it added.
The new Consumer Protection Bill, which is pending in Parliament, also proposes similar quantum of stringent punishment for adulteration.
Among other amendments, FSSAI has proposed setting of state food safety authorities so that this law can be enforced in letter and spirit.
It has also proposed increase in the punishment for obstructing, impersonating, intimidating and threatening and assaulting a food safety officer.
The regulatory body has recommended imprisonment of not less than 6 months and up to two years, besides penalty of up to Rs 5 lakh. At present, the imprisonment is up to three months and fine is up to Rs 1 lakh.
The FSSAI has further proposed that a person convicted under this law will have to pay fees and other expenses incidental to the analysis of any food or food contact article in respect of which the conviction is obtained and any other reasonable expenses incurred by the prosecution.
This has been proposed in line with provision of Singapore’s Sale of Food Act.
The other amendments include regulation of exported food products under the FSS Act. Presently, it covers only sale of food items in domestic market and also imported ones.
FSSAI proposes life imprisonment, Rs 10 lakh fine for food adulteration
New Delhi, Jun 26 () Those adulterating food products could face life imprisonment and penalty of up to Rs 10 lakh as per the amendments proposed by the regulator FSSAI in its 2006 food safety and standards law.
The Food Safety and Standards Authority of India (FSSAI) has recommended stringent punishment to curb food adulteration following the Supreme Court order.
The FSSAI has issued the draft amendments to the Food Safety and Standards (FSS) Act, which was passed in 2006 but the regulations were notified only in 2011.
The regulator has proposed total 100 amendments to the Act and has sought public comments by July 2.
Among key amendments, FSSAI has proposed to include a new section to crack down on food adulteration.
"Any person...adds an adulterant to food so as to render it injurious for human consumption with an inherent potential to cause his death or is likely to cause grievous hurt, irrespective of the fact whether it causes actual injury or not, shall be punishable for a term which shall not be less than 7 years but which may extend to imprisonment for life and also fine which shall not be less than Rs 10 lakh," the FSSAI said.
Giving rationale behind the proposed amendment, the regulator said this has been done to provide stringent punishment in cases where an adulterant is added to food with an intent to render it unsafe for human consumption.
"It is also in the light of the directions of the Supreme Court," it added.
The new Consumer Protection Bill, which is pending in Parliament, also proposes similar quantum of stringent punishment for adulteration.
Among other amendments, FSSAI has proposed setting of state food safety authorities so that this law can be enforced in letter and spirit.
It has also proposed increase in the punishment for obstructing, impersonating, intimidating and threatening and assaulting a food safety officer.
The regulatory body has recommended imprisonment of not less than 6 months and up to two years, besides penalty of up to Rs 5 lakh. At present, the imprisonment is up to three months and fine is up to Rs 1 lakh.
The FSSAI has further proposed that a person convicted under this law will have to pay fees and other expenses incidental to the analysis of any food or food contact article in respect of which the conviction is obtained and any other reasonable expenses incurred by the prosecution.
This has been proposed in line with provision of Singapore's Sale of Food Act.The other amendments include regulation of exported food products under the FSS Act. Presently, it covers only sale of food items in domestic market and also imported ones.
FSSAI Cracks Down on Adulteration, Proposes Life Imprisonment & ₹10 Lakh Fine!
A total of 100 draft amendments to the existing Food Safety and Standards (FSS) Act has been proposed by the national regulator to clampdown adulteration.
Following the Supreme Court’s order, the Food Safety and Standards Authority of India (FSSAI) has moved ahead to take stringent measures against food adulteration with a series of amendments, under which severe punishments like life imprisonment and a penalty of up to ₹10 lakh will be slapped on defaulting parties.
As more and more consumers come forward with complaints about food products being contaminated with serious and even life-threatening adulterants, the national regulator’s decision comes in the right hour.
The measures include a total of 100 draft amendments to the existing Food Safety and Standards (FSS) Act, and the FSSAI has sought public comments by July 2, as per the Times of India.
“Any person who adds an adulterant to food so as to render it injurious for human consumption with an inherent potential to cause his death or is likely to cause grievous hurt, irrespective of the fact whether it causes actual injury or not, shall be punishable for a term which shall not be less than 7 years but which may extend to imprisonment for life and also fine which shall not be less than ₹10 lakh,” the FSSAI said.
According to the body, the justification behind the move is to identify cases where an adulterant is added to food with the intent of rendering it unsafe for human consumption and impose severe penalisations to the defaulting agencies. “It is also in the light of the directions of the Supreme Court,” it added.
In its amendments, FSSAI has also proposed instating food safety authorities at the state level to enforce the law in letter and spirit. Other recommendations include increasing the punishment for obstructing, impersonating, intimidating, threatening and assaulting a food safety officer.
Additionally, it has proposed that sentenced parties would have to pay the fees and other expenses incidental to the analysis of any food or food contact article for which the conviction is obtained and any other reasonable expenses incurred by the prosecution.
Imprisonment of not less than six months and up to two years, besides a penalty of up to ₹5 lakh has been put forward by FSSAI, which is definitely more severe than the current 3-month detention and ₹1 lakh fine. All the recommendations have been proposed in line with the provisions of Singapore’s Sale of Food Act.
Few months back, FSSAI had launched a mobile testing service in Chennai as part of its food adulteration tackling measures, under which a laboratory-equipped van has been circling the neighbourhoods in the city to teach people how to spot adulteration in food samples including dairy products, spices and condiments, edible oils, salt and food grains through 40 simple and quick tests collectively known as “Deduct Adulteration With Rapid Test” (DART).
FSSAI proposes life imprisonment, Rs 10 lakh fine for food adulteration
FSSAI has recommended stringent punishment to curb food adulteration following the Supreme Court order.
Those adulterating food products could face life imprisonment and penalty of up to Rs 10 lakh as per the amendments proposed by the regulator FSSAI in its 2006 food safety and standards law.
The Food Safety and Standards Authority of India (FSSAI) has recommended stringent punishment to curb food adulteration following the Supreme Court order.
The FSSAI has issued the draft amendments to the Food Safety and Standards (FSS) Act, which was passed in 2006 but the regulations were notified only in 2011.
The regulator has proposed total 100 amendments to the Act and has sought public comments by July 2.
Among key amendments, FSSAI has proposed to include a new section to crack down on food adulteration.
"Any person...adds an adulterant to food so as to render it injurious for human consumption with an inherent potential to cause his death or is likely to cause grievous hurt, irrespective of the fact whether it causes actual injury or not, shall be punishable for a term which shall not be less than 7 years but which may extend to imprisonment for life and also fine which shall not be less than Rs 10 lakh," the FSSAI said.
Giving rationale behind the proposed amendment, the regulator said this has been done to provide stringent punishment in cases where an adulterant is added to food with an intent to render it unsafe for human consumption.
"It is also in the light of the directions of the Supreme Court," it added.
The new Consumer Protection Bill, which is pending in Parliament, also proposes similar quantum of stringent punishment for adulteration.
Among other amendments, FSSAI has proposed setting of state food safety authorities so that this law can be enforced in letter and spirit.
It has also proposed increase in the punishment for obstructing, impersonating, intimidating and threatening and assaulting a food safety officer.
The regulatory body has recommended imprisonment of not less than 6 months and up to two years, besides penalty of up to Rs 5 lakh. At present, the imprisonment is up to three months and fine is up to Rs 1 lakh.
The FSSAI has further proposed that a person convicted under this law will have to pay fees and other expenses incidental to the analysis of any food or food contact article in respect of which the conviction is obtained and any other reasonable expenses incurred by the prosecution.
This has been proposed in line with provision of Singapore's Sale of Food Act.
The other amendments include regulation of exported food products under the FSS Act. Presently, it covers only sale of food items in domestic market and also imported ones.
Is the fish on your plate safe to eat? Know the health effects of exposure to formalin
Authorities have seized fresh fish products treated with toxic chemical formalin in Nagaland and Kerala. Formalin is a solution of formaldehyde, a toxic chemical linked to cancer.
New Delhi: Recently, fresh fish products preserved in formalin have been seized in Kerala and Nagaland. Basically, formalin is a colourless solution (about 40 percent) of formaldehyde, a pungent gas highly toxic to human health. It is used to preserve bodies and prevent its decay in mortuaries and medical laboratories. The chemical formaldehyde is also used to make many household products. According to National Cancer Institute (NIH), formaldehyde also occurs naturally in the environment. Exposure to formaldehyde has been shown to cause cancer in animal studies.
According to news reports, fresh fish products, including crustaceans, treated with formalin were found to be selling in these states. Following the incidents, and as a corrective measure, a notification was issued in Nagaland prohibiting the storage, distribution and sale of fresh fish products treated with formalin or other forms of preservatives for a period of three months or till corrective measures are taken in the sate. Food Safety Commissioner, Himato Zhimomi said that fish products treated with formalin or other forms of preservatives are considered ‘unsafe’ under Section 3(1)(zz)(v) of Food Safety and Standards Act, 2006.
How are people exposed to formalin? What are the health hazards of formalin?
The deadly solution is now being used widely in the preservation of fish, fruit and other food items, posing a great threat to public health. Formalin treatment prevents fish and other food items from rotting for many days. The chemical is highly toxic, irrespective of how it is consumed. It has been shown that consumption of as little as 30ml of a solution containing 37 percent of formaldehyde can kill an adult.
The International Agency for Research on Cancer (IARC), a part of the World Health Organisation (WHO), has concluded that formaldehyde is ‘carcinogenic to humans’ based on higher risks of nasopharyngeal cancer and leukaemia. Based on data from studies in people and from lab research, researchers from National Cancer Institute have concluded that exposure to formaldehyde may cause leukaemia, particularly myeloid leukaemia, in humans.
According to American Cancer Society, short-term health effects of formaldehyde exposure include coughing, wheezing, nausea, skin irritation, watery eyes, burning sensations of the eyes, nose, and throat. When formaldehyde is present in the air at levels exceeding 0.1 parts per million (ppm), some people who are very sensitive to formaldehyde may experience these symptoms. However, others have no reaction to the same level of exposure.
Also, formaldehyde in consumer products such as cosmetics and lotions can cause an allergic reaction in the skin - such as allergic contact dermatitis). This can lead to an itchy, red rash which may become raised or develop blisters.
Cigarette smoke and the use of unvented fuel-burning appliances, such as gas stoves, wood-burning stoves, and kerosene heaters, are other potential indoor sources of formaldehyde. If you’re concerned about formaldehyde exposure from personal care products and cosmetics, try to avoid using the ones that contain or release this chemical. Yet, researchers aren’t clear whether this will provide any health benefit since the amount of formaldehyde released from these products is low.
6 tonnes of gutkha seized in Tiruvallur
Officers from the Food Safety Department in Tiruvallur seized 6 tonnes of gutkha worth over Rs. 10 lakh from a godown in Tiruvallur on Tuesday.
According to officers from the Food Safety Department, they received information that gutkha was stored in a godown near Thalakanchery in Tiruvallur district. “When we raided the godown we recovered 300 boxes from three rooms. Each one had three varieties of banned tobacco products. The boxes were kept amidst rice sacks,” said an officer.
The godown belongs to Lakharam from Rajasthan.
During investigation, it was found that the contraband was brought from Bengaluru.
Here's why adolescents need food safety education
According to a study, a majority of teenagers have a low level of awareness about safe food handling.
According to a study, a majority of teenagers have a low level of awareness about safe food handling. The University of Waterloo study measured 32 different food-handling behaviours among Ontario high school students in grades 10 to 12.
It found that fewer than 50 percent of the recommended practices were followed by students, including basic hand hygiene and procedures to prevent cross-contamination.
"High school students represent the next generation of food handlers, but they are not well studied," said Ken Diplock, who led the research while at Waterloo. "They are just starting to prepare food on their own and for others, and they're also beginning to work in the food industry.
"It's important to get to students before they develop bad habits."
The researchers observed the students in high school food and nutrition classes three times, once before the students took an Ontario standard food-handling training program, then two weeks and three months later.
The program helped them improve their skills significantly, but many students continued to engage in risky behaviours known to lead to food-borne diseases.
The most significant improvement after the training course occurred on thermometer use, which is the only way to determine doneness - how thoroughly cooked a cut of meat is.
Student use went from five percent at the first observation to 36 and 33 percent in two weeks and three months respectively.
"Even though training programs have important benefits, there are obviously still gaps between knowledge and how food handlers behave," said Diplock. "Food safety education improves knowledge and behaviour, but unless the values are reinforced in other areas such as home life and society, the behaviours will not always stick."
In this study, the behaviours remained consistent between the second and third observations, likely because the students were handling food regularly in the presence of teachers, who reinforced what they had learned, said co-author Shannon Majowicz.
"We put a lot of emphasis on general food safety education as a way to protect people from getting sick; it could also make a difference if we educate students about safe food handling in high school before they're young adults living and cooking on their own and for others," Majowicz said.
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