FOOD SAFETY AT TEMPLES-THE NEW COURT DIRECTIVE IN KERALA

There are thousands of temples, mosques, churches and other centers of worship in India where free food is served to the devotees ad libitum. Many devotees feel gratified by this gesture because they consider the food offered in these holy places as symbols of blessing from the God. In almost all temples in Dakshina Kannada and Udupi districts of Karnataka state food is served after the pooja to thousands of people in specially made dining halls. Modern kitchens have been established in places like Tirupathi, Dharmasthala, Mantralaya and in many other major temples using latest stainless equipment and cooking and serving personnel maintaining reasonably good sanitation standards. It is not a surprise that not even a single case of food poisoning was reported from any of these temples during the last several years.

While fresh food preparations are made in modern kitchens, what is disturbing is the conditions that exist in preparation places where "sacred" prasadam is made in substantial quantities. In Tirupathi millions of Laddus are made in different sizes in kitchens which were not considered satisfactory till recently and it was only after the intervention of the internationally reputed CFTRI from Mysore in late nineteen eighties that some reforms started to improve the kitchen conditions. Fortunately to day these kitchens have installed many stainless steel gadgets for handling the materials though Laddu making by machines has not yet been fully achieved. Modernization is hampered by religious conservatism and age old blind traditions. Still Tirupathi management deserves appreciation in achieving a fair degree of modernization in kitchens under their control.

Sabarimala is another sacred temple in Kerala and along with Guruvayur attracts very large crowds of devotees from all over India through out the year. While these two temples do not serve any free meals to their devotees, Sabarimala temple prasadam in the form of Aravana Payasam and shallow-fried Neyyappam are in great demand. Travancore Devaswam Board (TDB) which controls this temple has been producing these products in facilities equipped with modern canning machinery and other mechanized gadgets. Still it has not been able to meet the increasing demand for these products from millions of devotees visiting the shrine when ever it is opened during the year. One is reminded of kitchens in gurudwaras  in Punjab where automatic roti making machines are reported to be working with capacity as high as 2000-3000 pieces per hour to serve at the Langars. It is a progressive sign that temple authorities are becoming more and more receptive to ideas of modernization.

Regarding Sabarimala, this shrine was recently in the news after about 28000 cans of Aravana Payasam were found blowing up due to fermentation of the product inside. This incidence raised serious doubts regarding the safety of the product, sanitation in the processing facilities and adequacy of the process deployed. In response to a Court directive as a result of a PIL case, TDB conceded in its testimony that the mishap occurred because of deficiencies in the process and negligence of the personnel on the shop floor. In its directive the Court directed the authorities to set up adequate Quality Control facility near the processing facilities for better control of the process and increased safety of the products. Here is a case where two processed products are served as prasadam, both of which are not considered technically sound. In spite of CFTRI offering technical help in early nineteen nineties the TDB spurned the same, continuing with its own way of doing it. The Neyyappam is another product which is in urgent need of reformulation and process modification as the current product is hardly edible though it is supposed to be a"divine" one! 

Technically Aravana Payasam is supposed to be a high sugar product and with right recipe it can be preserved in any container for a long time with no spoilage. The panchamrutam of Palani is another example of a high sugar product preserved on its own. Only the water activity has to be maintained correctly to prevent growth of bacteria, mold and yeast during storage. Why the TDB had gone for a sophisticated canning facility costing more than a crore of rupees investment is still not clear. All that is needed is a bottling facility worth about a few lakh, the equipment easily available locally. Normally canning process depends on thermal treatment and vacuum to preserve its contents whereas in bottled products preservation is achieved through osmotic pressure and water activity manipulation. With abundant reserves at its disposal, TDB can afford to truly modernize its prasadam preparation facility bringing it on par with ISO/HACCP certified  food industry standards. All that is required is a certain degree of commitment and a few dedicated technical personnel.

What is said about Sabarimala is true with regard to all big temples in India. Most of them make the preparations manually posing real risks to the devotees. While complete automation is not called for, many unit operations can be mechanized to reduce human handling as much as possible. It is ironical that many state governments are "nationalizing" many rich temples with high income and administering then under the Muzrai department staffed with hard core petty officials, interested only in "Hundi" collection  while no attention is given to invest in providing facilities to devotees who come from far away places for worship and solace.   

Supreme Court notices to Centre, states on PIL to check synthetic milk

NEW DELHI: The Supreme Court today sought the response of the Centre and various state governments on a plea for checking sale of synthetic and adulterated milk and various dairy products.

A bench headed by Chief Justice S H Kapadia issued notices to the Centre and the state governments of Haryana, Rajasthan Uttar Pradesh, Uttarakhand and Delhi on a PIL which also sought framing of a "comprehensive" policy on the production, supply and sale of healthy, hygienic and natural milk.

The plea filed by a group of citizens, led by Swami Achyutanand Tirth of Uttarakhand, said synthetic and adulterated milk and milk products are prepared using urea, detergent, refined oil, caustic soda, white paint etc which, according to studies, are "very hazardous" to human life and can cause serious diseases like cancer.

It said a January 2011 survey report by Food Safety and Standards Authority of India (FSSAI) from different cities in 33 States revealed that out of total 1,791 random samples taken 1,226 samples were found not fit for human consumption.

"It means on national level 68.4 percent of milk samples were found adulterated. In states of Uttarakhand and Uttar Pradesh, 88 percent of milk samples were found adulterated. The said study indicated presence of adulterants like fat, 'solid not fat (SNF)', sugar, starch, urea, detergents, formalin etc in milk samples," it said.

The PIL filed through advocate Aunurag Tomar said alarming situation and imminent danger to public health requires immediate action on the part of the Central government and the state governments to ensure supply of healthy, hygienic and natural milk to the citizens of India.

"The situation is now alarming and required immediate and concrete action on the part of Central government as well as the concerned State governments to stop spreading this poison of synthetic milk," it said.

Apex court issues notice on supply of adulterated milk

New Delhi, May 9 (IANS) The Supreme Court Wednesday issued notice to the central and five state governments on a public suit seeking a complete curb on the sale and supply of synthetic and adulterated milk and its products like ghee, khoya and paneer.
An apex court bench of Chief Justice S.H. Kapadia, Justice A.K. Patnaik and Justice Swatanter Kumar issued the notice on a petition by Swami Achyutanand Tirth seeking a direction to the central and state governments to ensure the supply of healthy, hygienic and natural milk and milk products.
Besides the central government, the notice has also been issued to the Delhi, Uttar Pradesh, Uttarakhand, Haryana and Rajasthan governments.
Swami Achyutanand Tirth who is the head of the Haridwar-based 'Bhuma Niketan Ashram' in Uttarakhand has contended that "apathy and inaction" of the central and state governments in taking "effective and necessary" measures in curbing the sale of synthetic (chemically prepared) and adulterated milk was violative of the fundamental Right to Life guaranteed under Article 21 of the Indian constitution.
The petition said that synthetic milk was being prepared using materials like "urea, detergent, refined oil, caustic soda etc." which are poisonous and cause serious diseases like cancer.
The petition said that synthetic milk is also known as "white poison".
The petitioner has sought the framing of a comprehensive policy with regard to the production and sale of healthy, hygienic and natural milk to the people.
Citing various instances of synthetic milk causing havoc in the five states, the petition said that inaction on the part of the central and state governments have contributed to the rapid growth of chemically-made milk which is now commonly sold in the market.
The petition referred to the survey by the Food Safety and Standards Authority of India (FSSAI) which had taken random samples from different cities in 33 states. The FSSAI report released Jan 2, 2011, said that out of a total 1,791 samples, 1,226 were found to be unfit for human consumption.
The petition said that this means that at the national level, 68.4 percent of milk samples were found to be adulterated.
Describing the situation as "alarming" and requiring "immediate and concrete action", the petition sought direction to the central and the state governments to stop the supply and sale of poisonous synthetic milk and its products.

What food labels don't say

NEW DELHI: Walk through the aisles of any grocery superstore, and as you explore the massive range of packaged food that surrounds you from every corner, you might think you've stepped into a hub for all that is healthy. Colourful labels on boxes of cream cookies scream "sugar-free", chocolate cereal bars are "made with wholegrains", there are "fat-free" gummy bears and licorice sticks, and "all natural" fruit juices. It seems almost too hard to go wrong.

But behind each claim, no matter how boldly displayed on package labels, is the fine print that questions its legitimacy, and begs to ask - just how healthy is what you're eating everyday? "Most claims on labels are incorrect, not scientifically proven, or highly exaggerated," says Dr Anoop Misra, director, Fortis-C-DOC Centre of Excellence for Diabetes, Metabolic Diseases and Endocrinology. "Unrelated claims also tend to be misleading. Candy is obviously fat-free, but advertising that makes consumers overlook the fact that it is pure sugar," adds fitness expert Raghav Pande.

He also gives the example of simple breakfast cereal. Sure, it says it's made with whole grains, rich in fibre and other nutrients, and will help battle the bulge, but a look at the list of ingredients, printed in small letters at the back of the box, suggests otherwise. "Most cereal is packed with sugar, high-fructose corn syrup, and additives, which are not part of any healthy diet," says Pande, adding that all processed foods are made for higher shelf life, and in the process, real nutrition is destroyed.

But what makes packaged food unhealthy also makes it more in demand. "People have little time to prepare healthy meals, and end up consuming a lot of packed food. It's all about convenience," says Dr Misra. "They don't realize, or can't help the fact, that the food they are consuming is full of preservatives, carbohydrates and fats, and without any redeeming nutritional quality," he adds.

Rphit Duggal, who runs an imports business, only recently began to read between the lines. "I would often get swayed by all the claims made on labels, but when I became serious about losing weight, I decided to educate myself. I realized that packaged food is not a healthy form of eating," says Duggal, who has since reduced his consumption of processed foods.

Even so, the industry is thriving. Accounting for 32% of the total food market in India (according to latest figures available at the Ministry of Food Processing Industries' website), the processed food market is only set to grow with increased urbanisation. With 100% foreign direct investment allowed in the sector, the Confederation of Indian Industry estimates potential of attracting $33 billion investment in ten years.

And in a city where studies have consistently shown high levels of obesity, misleading claims only add to a bigger problem. A recent study, jointly conducted by Diabetes Foundation (India), National Diabetes Obesity Cholesterol Foundation (N-DOC), and Fortis, and published in the Scientific Journal September last year, reveals about half were obese, 51.6% had high LDL cholesterol, and 68.9% had abdominal obesity.

Though the Food Safety and Standards Authority of India set labeling and packaging regulations, and food standards, there is still grey area that the industry often exploits. "The laws in our country are excellent and technically sound, but there needs to be more clarity on application of law. Clarity comes with judgments, but that doesn't happen here because there are no convictions," says Bejon Misra, former member of FSSAI, and founder of Healthy You Foundation.

He says that since consumers are the most vulnerable - helpless, unaware, and often without the resources to take on offending companies - the government needs to be more proactive. "They need to have education programmes through radio, television, and other media, in regional languages as well to familiarize consumers with labeling terms. At present, they're overloaded with information they don't understand," he says.

Following a National Conclave on Defining Healthy Food and Beverages in 2010, his foundation proposed a front-of-pack labeling system, along the lines of an international model currently accepted in about 50 countries, to make it easier for consumers to identify nutritious food. If passed, any food that qualifies as healthy, based on mandatory requirements, will carry a logo at the front of the package. But the proposal is yet to take off.

The problem here doesn't end with Indian processed goods, as labeling regulations worldwide have shown ambiguity. Claims like "made with real fruit", "made with whole grains", "lightly sweetened", and "good source of fibre", are not regulated by the Food and Drug Administration either, says a report by consumer advocacy group, Center for Science in the Public Interest.
Common food label claims to be wary of

Made with whole-wheat/Wholegrain/

Multigrain

Picture yourself sitting with your morning cup of coffee, biting into a toasted slice of wholewheat bread. You might feel proud of your "healthy" choice, but a closer look at the ingredients may reveal otherwise. Since no regulation controls the amount of wholewheat flour that needs to be in baked goods for them to be labeled as, that slice of bread could easily have more refined flour than anything else. The same holds true for wholegrain claims. Multigrain also seems to tantamount to whole-wheat or wholegrain, but it just means that several grains have been used to prepare the item, whole or refined

Low-fat/Fat free

You're standing in line to pay your grocery bills, and at the checkout counter is a colourful bag of candy, screaming out to you. And it says fat free! If it sems too good to be true, that's because it is. Fat in labels simply means sources of vegetable, animal, or milk fat. So while it's entirely possible the candy you're reaching out for is fat free, the vast amount of sugar in it will negate any diet

Made with real fruit

Candy, beverages, cereal, and snacks often claim to contain "real fruit", and though there's no denying that fruit is good for you, the kind that comes in packaged products is certainly not. The content of real fruit in the items is mostly negligible, and usually in the form of highly processed fruit juice concentrate, which may as well be sugar

Trans-fat free

There's enough hype around trans-fat -- they raise bad cholesterol (LDL), lower good cholesterol (HDL), and are there in almost all processed foods to extend shelf life. So anything without trans-fat must be good, right? But for a product to be labeled as trans fat free, the Food Safety and Standards (Packaging and Labeling) Regulations, 2011, states that there needs to be less than 0.2 grams of trans fat per serving. Eating more than a single serving a day over several days could easily make you consume more trans-fat than you think. And trans-fat free doesn't mean the product cannot contain saturated fats, which are equally bad

Serving size

This is one gimmick that even the most conscious consumer falls for. The calories, fat, or sugar content of a product may seem pretty reasonable, but they can quickly add up when the serving size suggested is unrealistic. Because, honestly, who stops at just two cookies, or half a cup of ice cream?

Educate yourself

Adjust all nutritional values according to the amount you actually consume Stay away from products containing hydrogenated oils. Hydrogenation converts healthy, unsaturated fats into trans-fat Check for added sugars - corn syrup, high-fructose corn syrup, rice syrup, dehydrated cane juice, fruit juice concentrate, barley malt syrup, maltodextrin, and usually anything ending in 'ose' Remember ingredients are listed in descending order by of their composition by weight or volume Consume as much whole food as possible. Otherwise stick to products with ingredients that you understand

'Companies' claims about food products in ads to be regulated'

The Food Standard and Safety Authority said advertisers cannot make claim unless the company does study and generate adequately valid scientific data

Hyderabad: In a bid to restrict deceptive advertisements, particularly with regards to food articles such as weight-loss or weight-gain drinks, the Food Standards and Safety Authority of India (FSSAI) is going to make it mandatory for the manufacturers to display scientific evidence on the package, reports PTI.

According to B Sesikeran, director at National Institute of Nutrition and chairman of Scientific panel on Food Labelling said the panel recommendations will be notified in a month and after that it will seek public opinion before amending the existing Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

"New food labelling regulation will have a lot of things such as if a health drink claims that children will grow taller with the drink then they will have produce evidence to prove their claim," Mr Sesikeran told reporters on the sidelines of 'Technology as Driver of Growth: Ensuring Farm Productivity' a panel discussion organised by IndoAsiancommodities.com.

"We are going to regulate advertisements also. They cannot make claim unless the company does study and generate adequately valid scientific data. Otherwise, claims have to be removed for the advertisement," he added.

He said there is also a proposal to display nutritional values on the hotel menu cards.Though it is not mandatory for the hotels initially it may become a rule after three years, Mr Sesikeran explained.

"Particularly salt, sugar, iron and fat values should be displayed against each food item the hotel offers. Initially, we will ask them to do it voluntarily," he said.

Meanwhile, the NIN has undertaken a project to assess food values in Indian food items, including vegetables across the country. Mr Sesikeran said the teams are now touring across the country to collect food sample to analyse.

"The study was done many years ago. Now with the newer technologies and new foods adding to the food basket and the composition of existing food is also changed over the years because of the different farming practices," he said.

Once the date is generated it will help forming a regulation and the project will take two years to publish the data, he added.

Earlier in the panel discussion, the participants felt the need to introduce newer technologies to increase agriculture productivity.

Research on to make Kesari dal safe for consumption

HYDERABAD: With research on Kesari dal proving beyond doubt that its consumption would result in paralysis, scientists are now exploring the possibility of removing toxicity from the dal at the cultivation stage itself so that it can be safely consumed by common man.

An international conference on 'Recent trends in Lathyrus Sativus research' will be organised in the city on November 8-9, 2012 on how to facilitate consumption of Kesari dal, without the toxicity that leads to paralysis. "The benefits of consumption of Kesari dal are plenty. But our experiments had proved that consumption of high quantity of Kesari dal would result in paralysis, but we are not stopping at that," said Dr Arjun L Khandare, deputy director, Food and Drug Toxicology Research Centre (FDTRC), National Institute of Nutrition (NIN).

At the request of the Food Safety and Standards Authority of India (FSSAI), NIN had conducted studies on a goat at the Acharya N G Ranga Agricultural University (Angrau) feeding it with huge quantities of Lathyrus grain, which are known to contain a particular neurotoxin called Oxalyl diaminopropionic (ODAP). This resulted in the goat developing paralysis.

The study had been undertaken at the instance of the planning commission due to the demand made by some activists to lift the 50-year-old ban on cultivation of Kesari dal in the country. Some states like Bihar, Madhya Pradesh, Chhattisgarh and West Bengal, however, allow cultivation of Kesari dal. According to Dr Khandare, Lathyrus Sativus is a rich source of protein, carbohydrate, arginine and non-protein amino acid homoarginine, which makes it versatile compared to other available pulses. "In fact, it can be cultivated without water also. Kesari dhal is also less expensive compared to other dals available in the market," Khandare said.

The question before scientists now is to make consumption of Kesari dal safe. For this purpose, an international conference is being organised by NIN-ICMR in the city in which researchers, agriculturists, farmers, biomedical scientists, toxicologists, clinicians, food and feed technologists from the country and abroad are expected to participate. It may be mentioned here that Kesari dal was a popular food crop in the world until it was proved that consumption of it would result in neurolathyrism.

The scientists are now focusing to make Lathyrus Sativus safe for consumption by reducing the ODAP to very low level using detoxification methods and also through genetic modification. This will make it a very highly beneficial food supplement and cost-effective as well. Such a move by scientists should bring cheer to Dr Shantilal Kothari, president, Academy of Nutrition Improvement, Nagpur, who has been spearheading a movement in the country for lifting ban on the cultivation of Kesari dal.

Drive to register food vendors falls flat

The administration had announced with much fanfare that each and every food vendor in the city, big or small, would be required to get a licence as part of their efforts to ensure food safety. Two months down the line, however, only a dozen vendors have been registered under the Food Safety Standards Act 2006.

In the second week of March, a special seminar was organised on the Food Safety Standards Act 2006 and it was decided that the Act will be implemented in the entire district making it mandatory for all food businesses to register themselves.
While only 131 registrations have been done, including small hotels and ice-cream parlous, only about 35 licences have been issued. And such is the state of affairs ahead of the fast-approaching August 4 deadline set by the district health authorities to register all food vendors and issue a licence.
The health authorities, however, are still hopeful that things would fall, in place. Surinder Singh Punia, the district food inspector, said, "Whenever we start a new project, it takes time to spread awareness. We had initiated the project well and people have started started responding. Things would be better in the days to come."
On the other hand, the commissioner of the food and drug administration department, CR Rana, accepted the fact that Gurgaon was lagging behind.
"We know that Gurgaon has not kept pace. But I have asked the concerned officials to pull up their socks. I would review the work by next month."
As per the Food Safety Standards Act 2006, every businessman with a turnover of R12 lakh and above in the food industry needs to get a license for selling edible
products. Those in a business with a turnover of less than R12 lakh need to get registered with the Food and Drug Administration (FDA).

These fruits are artificially ripened

With the onset of summer, almost all fruits typical of this season have flooded the City markets.

But have you noticed off late that the shiny yellow bananas, papayas and mangoes you get home, turn out to be only partially ripe and not so tasty. Also, if you overdose on them, they not only cause stomach upset but even mouth ulcers and throat infections.

This is no co-incidence. A lot of fruit are being ripened artificially with the help of unhealthy chemicals. As for the Food Safety and Standards Authority of India (FSSAI) which is supposed to control these malpractices, it seems disinterested in stopping the trend.

In fact, a lot of fruitsellers in the City openly declare that they use prohibited chemicals like calcium carbide and, according to them, consuming fruit ripened with it will do no harm. A fruit vendor in Azadpur mandi in North-west Delhi, who did not wish to be named, challenged Metrolife, “If you get me a papita in Delhi today which has not been artificially ripened I will

return the money you paid for it. It is impossible to get naturally ripened banana, papaya and mango in Delhi because they are brought in from neighbouring states, and if they are brought in ripe form, they will be rotten by the time they reach the consu­mer.” He also adds, “Just wash the fruit well before having it. The powder (calcium carbide) will go away.”

Food experts agree with this argument to some extent. Harbans Wadhwa, a food technologist at VOICE- a voluntary consumer organisation, says, “It is true that the fruit and vegetable mandis of Delhi like Azadpur, Keshavpur, Okhla, Ghazipur and a smaller morning market in Daryaganj receive their wares from states as far as
Rajasthan, Andhra Pradesh and Karnataka. If climacteric fruits like apples, bananas, plums, peaches etc., which continue to ripen after being picked, are brought in ripe, they will have very little shelf life. But for this, the authorities have allowed the use of ethylene, a gas naturally produced by fruit in closed chambers. Unfortunately, fruitsellers are not doing that because it involves extra expenditure. Calcium carbide, on the other hand, comes for as little as Rs 25-30 per kilo and can ripen 10 tonnes of fruits overnight.”
The effects of the usage of calcium carbide, low-grade petroleum wax and fruit hormone injections like Ethephon are extremely dangerous. Fruitsellers are constantly coming up with newer methods to ripen and preserve fruits while bypassing the law.

Dr. Neha Saxena, a nutritionist with VIMHANS, says, “The byproduct of calcium carbide - acetylene is used in gas welding of steel goods. It’s carcinogenic. In short term it can cause discomfort to asthmatics and respiratory problems, but in the long run it results in cancer. In fact, that is the problem of urban life. You consume adulterated things and fall ill in subsequent years. Then you keep consulting doctors wondering what caused the problem, never realising it could have been a simple fruit.”

The use of calcium carbide to ripen fruits is prohibited under the Food Safety and Standards Authority of India laws but one rarely ever hears of any raids or arrests. In fact, when Metrolife contacted Anil Mehta, Deputy Director, FSSAI, asking him on the number of arrests in this regard this year, he simply replied, “I don’t know,” and disconnected the phone.

Surely, Delhi needs a more efficient monitoring agency to be saved from lethal fruits.  

Test results on food products from China "satisfactory": AVA

SINGAPORE: The Agri-Food and Veterinary Authority of Singapore (AVA) said test results on food products from China, including fresh vegetables, have so far been "satisfactory".

This comes as China is investigating claims into reports that vegetable sellers are spraying cabbage with formaldehyde to keep it fresh.

Formaldehyde is commonly used as a preservative for laboratory specimens and embalming.

It is also a cancer-causing substance, and can be fatal, if ingested.

Media and Internet reports this week said the practice has been used by dozens of vegetable sellers in the eastern province of Shandong.

AVA said food products, including fresh vegetables from China are regularly tested to ensure they comply with Singapore's food safety standards.

Produce are tested for preservatives like formaldehyde, pesticide residues and even heavy metals.

AVA said 29 per cent of Singapore's fresh vegetable supply is from China. AVA also added that consumers are encouraged to wash their fresh vegetables thoroughly before cooking and eating.

Separately, NTUC FairPrice said about 30 to 35 per cent of its vegetables come from China, but these are not from the affected region.

FairPrice said it's a primary food safety partner of AVA, and works closely with the authorities to provide customers with safe and quality food.

Milk adulteration - Maneka Gandhi

India calls itself the largest producer and consumer of milk in the world. 83 % people drink it. The poor often forgo proper food – vegetable and cereals – to buy milk for their children. Even in a middle class family, they would rather do without fruit than milk. Is India the largest producer of milk? No. We are simply the largest drinkers. Most of the milk we drink is not milk. I have been saying this for twenty years and in that time, more and more Not Milk has found its way into your body. Every few years, the government does a survey and finds that milk has been adulterated hugely with poisons: fertilizer, urea, bleach, detergent to name a few additions.

This is not 90% milk and some additions. This is 20% milk and 80% chemicals. In March this year, The National Survey on Milk Adulteration was conducted by the Food Safety and Standards Authority of India to identify the common adulterants in milk in rural and urban areas and to find out how prevalent contamination was. 1791 samples were collected randomly and analysed from 33 states. The samples were sent to the government laboratories for analysis. The parameters analysed were Fat (%), SNF (%), Neutralizers, Acidity, Hydrogen Peroxide, Sugar, Starch, Glucose, Urea, Salt, Detergent, Skimmed milk powder, and Vegetable fat .

1226 adulterated samples or the astonishing sum of 68.4%. 31% of rural samples were adulterated . Of these 16.7% were packet – or branded milk which most people think is pure and the rest were loose samples from dairies. In the urban areas 68.9% were adulterated of which 33.4% was packaged/branded milk and 66.6% were loose samples. The deviations were found highest on account of Fat and SNF (Solid Not Fat which includes milk powder or artificial milk powder replacers) these were found in 46.8% of the samples. The most common adulteration was the added cheap oil, the second highest was the Milk Powder in 548 samples (44.69%) and glucose in 477 samples.

147 of these also had detergent and 2 had neutralizers (urea) as well. Apart from that detergent was found in 103 samples (8.4%). This may be because when milk is diluted with water, clean water is never used: it has to be used washing water or gutter water because the weight of that will be greater. You need to see which states you should NOT drink milk in: These were the states in which 100% of the milk was found adulterated: Bihar, Chhattisgarh, Daman and Diu, Jharkhand, Orissa, West Bengal and Mizoram.

The others were not much better: Manipur (96%), Meghalaya (96%), Tripura (92%), Gujarat (89%) (This is the home of milk production) , Sikkim (89%), Uttarakhand (88%), Uttar Pradesh (88%), Nagaland (86%), Jammu & Kashmir (83%), Punjab (81%), Rajasthan (76%) Delhi (70%), Haryana (70%), Arunachal Pradesh (68%), Maharashtra (65%), Himachal Pradesh (59%), Dadra and Nagar Haveli (58%), Assam (55%), Chandigarh (48%), Madhya Pradesh (48%), Kerala (28%), Karnataka (22%), Tamil Nadu (12%), and Andhra Pradesh (6.7%). Only Goa and Puducherry came out clean. The study came to the conclusion that the addition of dirty water to milk was a common and dangerous adulterant. The presence of detergents and other chemical contaminants fertilizer, bleach and detergent, hydrogen peroxide, and urea showed lack of hygiene in the handling, shortcomings in the testing processes of the branded milk companies, perhaps deliberate, and posed definite dangers to consumers.

The most important conclusion it came to was that powdered milk was being mixed with water and passed off as milk only because of the extreme shortfall in actual milk . Perk up. Things are not going to get any better. No reports by the government or token raids of dairies will solve the problem of adulteration. There are simply no cows and buffaloes left. The myth that we have millions of milk producing animals is simply that – a myth that should be exposed like the statistics on the tiger that the government kept giving out till independent surveys showed that there are less than a 1000 tigers due to poaching. Likewise, your cattle are being killed in the millions for beef and leather. Pregnant cows and buffaloes are found in the thousands every night in slaughterhouses and overloaded trucks.

One crore cows and buffaloes cross the border annually to Bangladesh. Two crore cows and buffaloes are killed in small slaughterhouses in places like Moradabad, Rampur, Hyderabad, Aligarh. The Allanas, Punjab Meats and Al Kabirs of India kill another 1 crore of young calves and cows illegally. The government slaughterhouses of Deonar and Gazipur in Mumbai/Delhi kill another crore annually. We are killing 50 million cattle every year for leather and meat export. There is such a demand that newly born calves, young females , cows that have only given milk for two years , pregnant mothers , all the males are all sent off. Go to the villages. You will see a Cattle Market , originally meant for farmers , now for the exclusive demand of butchers. It is illegal for any market to sell more than two cows or buffaloes to one person or to have trucks or any vehicles standing nearby. Now, trucks encircle every market and the buyers buy 50 at a time – not for their milk output but by the weight.The cow takes as long as a woman to give birth 285 days( a woman takes about 260 days ). She gives birth to a single baby. Even if she is made pregnant immediately after, she can only give birth 285 days later.

In the meantime she is both feeding the baby in her womb and being milked for you. She develops a disease called keratosis and that you get in the real milk - along with the other wonderful additions.Therefore , as long as we continue killing in this frenzied manner and boasting that our leather export is 27,000 crore rupees or more. And as long as we sent our cattle to Kerala, West Bengal and Bangladesh and the foreign owned companies that have entered India to feed the entire world with our beef, we will never have milk. 70% to 100% of the milk you drink is dangerously contaminated because there is no milk.And since none of you are realize that REAL milk, even if it existed in this country, is still deadly for your body, you will continue demanding it and the artificial milk industry will grow and continue to laugh. People always think that they will never get cancer. But one in four has it. In the same way you think you must be the only one that is drinking pure milk. But if you are in a state with 100% adulteration, you don't have a chance. And Delhi with 70% adulteration doesn't leave you with much chance either.

Tomorrow morning you and your children will be drinking something that may have a little milk in it but whose volume and profit has been increased with water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea. It does not require genius to adulterate milk and disguise it . It can be done simply and rapidly. The rot started in Rajasthan, Haryana, and Uttar Pradesh where most of the cattle have been slaughtered.Now it is all over. Bihar is sending thousands and thousands of cattle to West Bengal every night. No wonder they have to adulterate the milk.

To join the animal welfare movement contact gandhim@nic.in

NEW CHIEF EXECUTIVE OFFICER, FSSAI

Himachal: Date of Registration of Food Licenses extended

   

SHIMLA: The period for registration of Food Licenses for commercial establishments and petty traders had been extended till 31st May, 2012.

A Spokesman of State Government said here today that due to demand from traders and other business establishments, the time period for registration of licenses had been extended under the provision in Food Safety & Standard Act, 2006. 

He said that further information can be obtained from District Health Officers and Director Food Security and Regulation, Government of Himachal Pradesh.

DINAMALAR NEWS

கொடிகட்டி பறக்குது நொறுக்குத் தீனி விற்பனை : குழந்தைகளைக் குண்டாக்கும் அபாயம்

ஆய்வுக்கு உட்படுத்தப்படாத வெளிநாட்டு உணவுகள், பாக்கெட்டில் அடைக்கப்பட்ட நொறுக்குத் தீனிகள் விற்பனை, தமிழகத்தில், கொடிகட்டி பறந்து வருகிறது. குழந்தைகளைப் பெரிதும் பாதிக்கும் இதுபோன்ற உணவுகளைக் கட்டுப்படுத்த, அரசு தீவிர நடவடிக்கை எடுக்க வேண்டும் என்ற, எதிர்பார்ப்பு பெற்றோர்கள் மத்தியில் எழுந்துள்ளது.

முன்பெல்லாம், ஓய்வு நாட்களிலும், விடுமுறை நாட்களிலும் வெளியிடங்களுக்கு செல்பவர்கள், தங்கள் குழந்தைகளை ஓட்டலுக்கு அழைத்துச் சென்று, இட்லி, தோசை, சாம்பார், வடை என்று வாங்கிக் கொடுத்து வீட்டிற்கு திரும்புவர். தமிழக கலாசார உணவுகளான இவற்றை உட்கொள்வதால் அதிக பாதிப்பு ஏற்படாது. ஆனால், தற்போது, தமிழக உணவுகளை சாப்பிடும் நிலை கொஞ்சம் கொஞ்சமாக மலையேறி விட்டது.

அதற்கு பதிலாக, "டிரான்ஸ்பேட்' எனப்படும் கொழுப்பு மிகுந்த, வெளிநாட்டு பாஸ்ட்-புட் உணவுகளையே, குழந்தைகள் பெரிதும் விரும்புகின்றனர். இதேபோல, பாக்கெட்டில் அடைக்கப்பட்ட உருளைக் கிழங்கு உணவு உட்பட, பல்வேறு நொறுக்குத் தீனிகளையும் குழந்தைகள் விரும்பிச் சாப்பிடுகின்றனர். இதற்கு "லேஸ்' போன்ற வறுவல் அதிக அளவில் விற்பனையாகின்றன. பெரிய வர்த்தக வளாகங்களில் மட்டுமின்றி ஆங்காங்கே தனியாகவும், பல்பொருள் அங்காடிகளின் வெளியே பெட்டிக் கடைகள் போலவும் அமைக்கப்பட்டுள்ளன. இதேபோல பாக்கெட்டில் அடைக்கப்பட்ட நொறுக்குத் தீனிகள் தயாரிப்பது, பெரிய நிறுவனங்கள் மூலம் மட்டுமின்றி குடிசைத் தொழில்கள் போலவும், மாநிலம் முழுவதும் பெருகிவிட்டன.

நோய்கள்:பெட்டிக் கடைகளிலும், இதுபோன்ற நொறுக்குத் தீனிகள் பல்வேறு வண்ணங்களில், சரம் சரமாக பிளாஸ்டிக் பைகளில் அடைக்கப்பட்டு தொங்க விடப்பட்டு, விற்பனை செய்யப்பட்டு வருகின்றன. இந்த உணவுகளை அடிக்கடி சாப்பிடுவதால், உடல் பருமன் அடைதல், நோய் எதிர்ப்பு சக்தி குறைதல், உடலுக்கு தீங்கு செய்யும் கொழுப்பு அதிகரிப்பு ஏற்படுவதாக, உலக நாடுகளின் ஆய்வறிக்கைகளில் கூறப்படுகிறது. உடல் எடை அதிகரிப்பதால், சிறு வயதிலேயே, "ஒபிசிட்டி' என்ற உடல் பருமன் நோய் தாக்குதலுக்கு ஆளாகி, சுறுசுறுப்புத் தன்மையை குழந்தைகள் இழந்து விடுகின்றனர். உணவு கலப்பட தடுப்புச் சட்டப்படி, இதுபோன்று உணவு தயாரிக்கும் நிறுவனங்களுக்கு, சுகாதார ஆய்வாளர்கள் சென்று ஆய்வு செய்து தடை விதிக்கலாம். ஆனால், இத் தொழில் அடைந்த அபரிமித வளர்ச்சியை வரன்முறைப்படுத்துவது எளிதல்ல. அதற்கென தனித் திட்டம் தேவை . இனி வரும் காலத்தில் குட்கா போன்றவற்றிற்கு விதிக்கப்பட்ட தடை போல இவற்றிற்கும் தடை விதிக்கலாம்.

ஆனால், சென்னையில் உள்ள கலாசார அடிப்படையில் நடத்தப்படும் சில நல்ல பள்ளிகளில், முதல்வகுப்பு படிக்கும் குழந்தைகளிடம், வறுவல் மற்றும் பர்கர் போன்றவற்றை சாப்பிடக் கூடாது என்று அறிவுறுத்தப்படுகிறது.குழந்தைகள் மட்டுமின்றி, பெரியவர்களுக்கும் பாதிப்பை ஏற்படுத்தும், இது போன்ற உணவுகளை ஆய்வு செய்வதற்காக, சுகாதார ஆய்வாளர்கள் தலைமையில், தனிப்படைகள் அமைப்பதுடன், இதற்கு எதிரான விழிப்புணர்வு பிரசாரம் தேவை.

தடுப்பது பிரமாண்டமான பணி : மத்திய அரசின் முடிவுப்படி, உணவுப் பாதுகாப்பு மற்றும் மருந்து கட்டுப்பாட்டு நிர்வாகத்திற்காக தனியாக கமிஷனரகத்தை அமைக்க அரசு முடிவு செய்துள்ளது. இது குறித்த அறிவிப்பு, கடந்த 2011ம் ஆண்டு பட்ஜெட்டில் அறிவிக்கப்பட்டது. உணவு மற்றும் மருந்து கட்டுப்பாட்டு சோதனைக் கூடங்களை தரம் உயர்த்துவதற்காக, 50 கோடி ரூபாயும் அரசால் ஒதுக்கப்பட்டது. ஆனால், இத்திட்டம் செயல்படுத்தப்படாமல் தொடர்ந்து, பல மாதங்களாக கிடப்பிலேயே உள்ளது. இத் திட்டத்தை செயல்படுத்தினால், அதன் மூலம் உடலுக்கு பாதிப்புகள் ஏற்படுத்தும் உணவுகளைக் கண்டறிந்து தடுக்க முடியும்.

இதுகுறித்து தனியார் மருத்துவமனை டாக்டர் ஒருவர் கூறுகையில், "நாள்தோறும் நாம் சாப்பிடும் உணவில், இரண்டு சதவீத, "டிரான்ஸ்பேட்' என்ற கொழுப்புசத்து இருந்தாலே அதிகம். ஆனால், வெளிநாட்டு பாஸ்ட்புட் உணவுகளிலும், பாக்கெட் நொறுக்குத் தீனிகளிலும் அளவுக்கு அதிகமான," டிரான்ஸ்பேட் உள்ளது. இதுவே, உடல் எடையை அதிகரிப்பதற்கு காரணமாக அமைந்துள்ளது. இதுபோன்ற வெளிநாட்டு கவர்ச்சி உணவுகளை உட்கொள்வதற்கு பெரியவர்கள், பலர் ஆர்வம் காட்டுகின்றனர். இதுவே, குழந்தைகளின் ஆர்வத்தைத் தூண்டுகிறது. சிறுவயதிலேயே தரமான உணவு சாப்பிடும் பழக்கத்தை, குழந்தைகளிடம் வளர்க்க வேண்டும்' என்றார்.

DINAMALAR NEWS

கம்பம்:மாங்காயை பழுக்க வைக்க கால்சியம் கார்பனேட் கட்டிகளுக்கு பதில், "எத்திலின்' திரவத்தை பயன்படுத்தலாம், என தெரிவிக்கப்பட்டுள்ளது. தேனி மாவட்டத்தில் 16 ஆயிரம் ஹெக்டேரில் மா சாகுபடி செய்யப்படுகிறது. மாங்காய்களை விரைவாக பழுக்க வைக்க, விவசாயிகள் கால்சியம் கார்பனேட் கட்டிகளை பயன்படுத்துகின்றனர். இதற்கு சுகாதாரத் துறையினர் தடை செய்துள்ளனர். கார்பனேட் கட்டிகளை பயன்படுத்தி பழுக்க வைப்பதால், மாங்காய்கள் பழுத்தது போல நிறம் மாறும். ஆனால், காய்க்குள் வேதியியல் மாற்றம் ஏற்பட்டு, சாப்பிடுவோருக்கு நெஞ்சு எரிச்சல், வயிற்று போக்கு உண்டாகும். மாங்காய்களை விரைவாக பழுக்க வைப்பது குறித்து, பெரியகுளம் தோட்டக்கலை ஆராய்ச்சி நிலைய உதவி பேராசிரியர் சுப்பையா கூறியதாவது : மாங்காய்களை 24 முதல் 32 மணி நேரத்திற்குள் பழுக்க வைக்க எத்திலின் திரவத்தை பயன்படுத்தலாம்.

ஒரு லிட்டர் தண்ணீரில் பாயின்ட் 3 மில்லி முதல் அரை மில்லி வரை கலந்து, அந்த கரைசலில் மாங்காய்களை நனையும்படி செய்தால், பழமாகி விடும். தற்போது எத்திலின் ஸ்பிரே வந்துள்ளது. ஒருடன் மாங்காய் பழுக்க வைக்க ரூ. 250 செலவாகும். இதை பயன்படுத்த உலக சுகாதார நிறுவனம் அனுமதி வழங்கியுள்ளது. எத்திலினை பயன்படுத்தி, பழுக்க வைப்பதன் மூலம், நுகர்வோருக்கு எவ்வித உடல் உபாதையும் ஏற்படாது,' என்றார்.

Food units told to register business

All persons involved in the business of food manufacture, processing, packaging, transportation, distribution, storage and import and includes food services, catering services and sale of food or food ingredients, have been directed to get their businesses registered under the Food Safety and Standards Act 2006 (FSSA).
All small scale food business operators (FBO) have to be registered with the registering authority of the district and the bigger FBOs will have to obtain a licence from the designated officer of the district, according to a press release issued by the Commissioner of Food Safety, here on Saturday.
Penalty
Any person conducting business without licence/ registration shall be liable to prosecution/penalty, the commissioner said.
BIS packaged water
Any person who manufactures packaged drinking water/mineral water for sale without having BIS Certification is liable to a penalty not exceeding Rs 5 lakh, the commissioner said in another release.
He urged the general public to call ‘104' to seek clarification or lodge a complaint.

Flies in your soup?

BANGALORE: As many as 6,000 licensed restaurants and just one food safety inspector. So next time you step into a restaurant for your favourite chow, just don't think about food safety.

After Kalasipalyam police unearthed the milk adulteration case on March 26, 2012, BBMP suspended four of its five food inspectors. That left the civic body with just one inspector!
Realizing the danger of having just one officer manning so many restaurants, the Public Health Institute has now written to the government to immediately appoint food safety officials. Dr Srinivasa Gowda, joint director, Public Health Institute, told STOI they had told the government to appoint 32 food security officials for BBMP limits.
"As per the Food Safety and Standard Act 2006, there are sanctioned posts for 14 food safety officers. The health department has a proposal to appoint 614 officials in different positions for enforcement of the Act. We have proposed the appointment of 244 food safety officers so one officer can be posted in each taluk across the state.''
Health officer issued notice
Seeking an explanation for the underperformance of food safety officers, the BBMP deputy commissioner sent a show cause notice to Dr Manjula KE, chief health officer, BBMP. "It was directed to you to depute one health officer in each of the 198 wards. Instructions were given to inspect food processing and distributing units to find out adulteration cases. However, no such instructions have been followed in the past two months," the show cause notice reads.
On March 26, about 10,000 litres of milk from Erode, adulterated with caustic soda (used to unclog drains), washing powder (for the froth), sugar and tapioca powder was seized by police and the adulteration was confirmed after testing.
According to Vasudeva Adiga, president of Bangalore Hoteliers' Association, "Regular inspections are necessary. But before acting against hotels, BBMP must close roadside food stalls. They fail to maintain hygiene and have not obtained licence from BBMP. Most hotels in Bangalore get milk supply from Mother Dairy and don't depend on milk supplied from Erode," he said

Spreading awareness on celiac disease

To create public awareness about celiac disease, Celiac Day was observed by the Celiac Support Organisation (CSO) at Maulana Azad Medical College here on Saturday. Experts from major Delhi hospitals along with more than 200 celiac disease patients and their families turned up at the college.
Speaking on the occasion, Food Safety & Standards Authority of India chairman Chandramouli said since the celiac disease is not as well understood, awareness regarding its signs, symptoms, diagnosis and treatment needs to be increased. “This meet is a step forward to help people know all about the disease.”
Noting that his organisation needs to work in collaboration with governments, policy-makers and industry representatives for easy and low-cost diagnostic tools, CSO president Mittal said: “We need to provide streamlined channels for endoscopy along with addressing the issue of food labelling with the Union Government and food industry.”
Stressing the importance of adhering to gluten-free foods,G. B. Pant Hospital Professor and Department of Gastroenterology head A. S. Puri said there was no specific drug treatment for celiac disease. “Avoidance of wheat has not only to be total but also lifelong.”
According to CSO Secretary-General Sushma Narayan, in India, where wheat is consumed by a vast majority in some form or the other, thousands of children and adults with celiac disease continue to suffer under-diagnosed, untreated and uncared for.
According to CSO, celiac disease is a type of food allergy where individuals are intolerant to gluten, a protein found in wheat and related cereals. It is a lifelong disease but a treatable condition where individuals who stay off all forms of gluten in their diet become asymptomatic with little or no long-term consequences.

DINAKARAN NEWS

Fresh fruits are nutritious, but artificial ripening poses health hazards

SAFETY FACTOR:The immense nutritional value of fruits is negated by artificial ripening, which poses serious health hazards.—File Photo: M. Periasamy

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals

Consuming seasonal fruits is one of the best ways to stay healthy when braving scorching summer days.

Doctors and dieticians say that fruits provided necessary nutrients while keeping diseases away. But, there is concern over carcinogenic (cancer-causing) agents being used to ripen the fruits quickly for higher volume of sales. Generally, Indian families prefer carbohydrate-rich food and do not include adequate quantity of raw vegetables and fruits in their diet. Fruits like water melon, mangoes, plums, musk melon and jackfruit should be included in our diet during summer, doctors and nutritionists point out.

Water melon is rich in fibre and prevents dehydration while mango serves as a source of nutrition which could replace diet supplements. Plum is rich in minerals and iron.

Fruits contain plenty of fibre, which cleanse our system by getting rid of waste and toxins, keep bowel movements regular and prevent diseases like cholesterol, bowel cancer and diverticulosis, says Priya Narasimhan, chief dietician at K.G Hospital. As for the nutritional content, the experts say that it is best to consume fruits in raw form which prevents loss of nutrients. Adding preservatives in fruits drinks is not advised, Ms. Narasimhan points out.

She adds that oranges, raspberries, plums, grape, apples, prune, raisins, blueberries, blackberries, strawberries, and pears can also be consumed during summer.

Risk of cancer

The antioxidants found in fruits help eliminate free radicals, carcinogenic by-products from metabolic processes, thereby reducing the risk of cancer.

Even while emphasising the importance of seasonal fruits in diet, the experts point out that it was important to ensure they are safe for consumption.

Fruits should be thoroughly washed with fresh/salt water to remove pesticides and other chemicals.

Chemicals used for artificial ripening of fruits can cause cancer. So can chemical pesticides that are used to boost production, says P. Guhan, Director of Sri Ramakrishna Institute of Oncology and Research.

The International Agency for Research of Cancer has listed a number of chemical agents/pesticides that can cause various types of cancer, he says. People should be aware of the risks of consuming fruits that are artificially ripened. Public health authorities should look at more stringent enforcement of rules to prevent the hazardous practice of artificial ripening of mangoes using calcium carbide.

Food inspectors caution against certain illegal practices followed by fruit vendors to artificially ripen fruits. According to R. Kathiravan, designated officer, Tamil Nadu Food Safety and Drug Administration Department, Coimbatore, chemicals like calcium carbide crystals which react with water to form acetylene gas or acetylene in gas form are used by vendors to artificially ripen fruits. “Ethephone, an insecticide, is another chemical used for the purpose. Some vendors also resort to burning kerosene stove or incense sticks in closed rooms to quicken the process of ripening,” Dr. Kathiravan adds.

According to him, artificial ripening of mango and sapota were commonly reported in the district. All kind of fruits including guava, apples, pineapple, papaya and banana are artificially ripened.

He points out that though safer methods of ripening fruits are allowed in other countries, the Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of fruits in India.

He says that the road-side vendors in the district are sensitised on hygiene aspects and are also directed to keep food covered and to supply them in closed containers.

It is also important to ensure that the equipment used by fruits and fruits juice vendors are kept clean and maintained well, Dr. Kathiravan added. Dr. Guhan explains that fruit ripened using calcium carbide will be uniformly coloured and appear flawless. It is better to avoid fruits with polished appearance.

According to Ms. Narasimhan, carbide gas acts as a neurotic agent which can cause neurological disorders. It is hazardous to pregnant women and child.

Though used in small amounts, the chemicals used for artificial ripening contain carcinogens, arsenic and phosphorus.

Symptoms of poisoning include vomiting, diarrhoea, burning or tingling sensation, numbness, headache and dizziness, she adds.

Food Safety Act hits bullseye

Tremendous rise in number of licenses, registrations since October 2011, netting Rs.36 crore

Though the Food Safety and Standards Act 2006, which was implemented starting August 2011 took some time to deliver results, since October 2011, the Food and Drug Administration (FDA) has witnessed an enormous rise in the number of licenses and registrations. The amount collected from the same has been a whopping Rs.36 crore. According to Mahesh Zagade, Commissioner, FDA, this is highest amount ever collected not only in the state but across the country.

“1.6 lakh registrations and licenses have been given out across the state from October 2011 to March 2012. The response has been excellent,” said Zagade.

While the registration fee is Rs.100, the license fee is slab-based. The license is given for a time span of one to five years as deemed appropriate by the FDA after judging the establishment on various parameters.

Any person involved in the food industry with an establishment of any size will have to get a registration or a license before August 4, 2012, else that establishment will be considered illegal. Establishments with an annual turnover of more than Rs.12 lakh will have to get a license while establishments with an annual turnover of less than Rs.12 lakh will have to get a registration. 

“License holders will have to submit an annual report while those dealing with milk and related products will have to do so twice a year, milk being a sensitive product. Also, there would be different food managerial systems for different products. All this is being done to ensure that good quality products reach consumers.

Consumers too should make sure that they buy products only from license holders or registered establishments,” said Zagade.

Food stalls, restaurants must have FDA licence

Food stalls, restaurants and even five-star hotels have only three months to register with the Food and Drug Administration (FDA) or get a licence, else their business will be considered illegal.
Of the around 45 lakh food operators in Maharashtra, only 1.6 lakh possess valid licences or are registered with the FDA. The FDA has started a special drive to ensure that all food operators with an annual turnover of above Rs12 crore possess a license and those who earn less than Rs12 crore a year get a registration certificate as per the Food Safety and Standards Act, 2006.
“We are applying Food Safety Management for all food operators in the state to ensure that people get hygienic and healthy food. We have appointed licensee officers and 300 food safety officers in seven regions to take food samples on a regular basis. The officers will then send an annual report to the FDA,” said Mahesh Zagade, FDA commissioner, told the media.
At present, the FDA has only two laboratories in the state and hence it will be difficult to check all the samples there. “I have sent a Rs800-crore proposal to the government to set up 300 public laboratories and 37 mobile labs,” said Zagade.
The FDA has also taken legal action against a few brands for misleading advertisements.

DINAMALAR NEWS

Quick fix food could cost you your health

As per a new survey by Assocham, 82% workforce in metro cities prefers to eat packaged food. But these food items are laden with chemicals and additives which could gravely affect the health. These items are also high on salt, leading to high blood pressure and trans fats which increase the bad cholesterol and reduce the good ones. DNA throws light on the matter
Chemical-based and artificial additives are toxic in nature
The Food Safety and Standards Authority of India (FSSAI) has laid down new norms for packaged and processed food manufacturers regarding limited use of new chemicals and additives of varied nature in order to increase the shelf life and cosmetic value of food. These chemicals and additives include preservatives, artificial colours, stabilisers, antioxidants, artificial sweeteners and flavouring agents. Some of these artificial and chemical-based additives are toxic in nature and may be harmful if consumed over a period of time and that too beyond a certain limit.
The FSSAI has made it mandatory to follow the standards set for these packaged food articles, which is also printed on the package. Consumers should read the ingredients printed on them. For example, if soft drinks are consumed over a period of time or excessively, they can act as carcinogens. This is due to the high levels of pesticides present in the drinks. I agree that the trend of consuming packaged and processed food products has increased in India, especially among the working class. But, cooking healthy and traditional food at home is any day a better option.
Dr Abhay Desai, food microbiologist & director, Food Hygiene and Health Laboratory
The oil used in preparing junk food is a by-product of petroleum
Nowadays, the number of people suffering from renal failure has increased. This is happening due to the possible increase in consumption of chemical additives through packaged and processed food. Youngsters too are suffering from renal failure. Also, over consumption of chemicals present in these packaged food products have an adverse effect on the kidneys. The percentage of infertility has also increased from 15% to 50% over a period of ten years.
People must give a thought to their eating habits and return to the traditional habits of cooking food at home as it is surely a healthy option. Healthy cooking at home will surely keep you fit and help lead an active life. Especially working and educated people must understand the grave health dangers they face by over consumption of these packaged and processed food products.
For example, the oil used in preparing junk food is not from a natural source but the by-product of petroleum. The sweeteners used in the packaged food products are saccharin and not sugar. Over a long period of time, the body will not be able to metabolise all these artificial chemicals. There are so many natural foods available in our country and dishes made from them are also available in many hotels.
Dr Babu Joseph, director, National Institute of Naturopathy
Nutritional value of food gets compromised due to processing
Any sort of food processing done means altering the composition of the food items, which invariably changes the nutritional value and increases the shelf life of the product. This essentially means addition of preservatives, storing food in high or low temperatures, alterations in the basic ingredients or increasing certain ingredients like salt or sugar. The methods of processing and using additives succeed in maintaining the product aesthetically but definitely compromises on the nutrients. Especially heat sensitive nutrients like Vitamin C are lost due to processing. There are alterations in the structure of certain nutrients like proteins, fat and carbohydrates, thus reducing its bio-availability (absorption in the body) due to processing. These food items definitely fill our stomachs but affect the health. This leads to diseases like obesity, heart problems, lethargy, acidity, blood pressure and many more such ailments. There is an increase in consumption of ‘health foods’ and if the labels are not interpreted correctly then they can often be misleading and we end up consuming unhealthy food.
Avanti Deshpande, nutritionist
Eating dal-chawal is a far healthier option over junk foodA large number of people are consuming packaged food because it has become a matter of convenience, pleases the taste buds and fills your stomach. Also, it is important to note the quality of packaging used for these products and whether additives are used or not to increase their shelf life. For example, diary products like milk that come in tetra paks come without any additives and due to no contact with air, it remains fresh for a long period of time. The ready-to-eat food products are especially laden with preservatives and can have excess oil in the form of trans fats, which can be a threat to health. I don’t really advocate bakery products, whether they are packaged or not. The problem with canned or processed food is that they have excessive salt or sugar. Cooking at home is always a healthy option. For example, even simply eating dal-chawal is a far healthier option over junk food. What one needs to do is a little bit of time management and planning. We should stick to those food items that we are genetically used to such as Indian food cooked by traditional methods.
Geeta Desai, diet consultant
Why allow sale of packaged food when it is harmful to health?Consuming packaged food is a matter of convenience for a person who has a busy routine. People look at packaged food as a safer option than openly available food items that are prepared outside. Many people are not aware about what goes into making processed and packaged food items. Besides, the ingredients that are printed on the packaged food are in finer text so no one generally reads it. Even if anyone makes an effort to read it, half of the ingredients mentioned are beyond comprehension. If these chemical additives that are added in packaged food are so dangerous then why is it allowed to be sold in the first place by the government? To increase the shelf life of a food product, manufacturers cannot play with the lives of people. It would be better to print a warning on the packages regarding the side effects of these additives, the way it is printed on liquor and cigarette packets.
Rajesh Ghorpade, IT professional

DINAMALAR NEWS

Training on food standards act

MANGALORE: The Kanara Chamber of Commerce and Industry (KCCI) will organizing a half-day training programme on Food Safety and Standards Act, 2006 at the meeting hall of the chamber on May 16.

The Union government has created Food Safety Standards Authority of India (FSSAI) as a single reference point for all matters related to food safety and standards with the enactment of the act.

The act has been created for laying down science-based standards for food items and to regulate their manufacture, storage, distribution, sale and import. This is aimed at ensuring the availability wholesome food for human consumption. The act makes it mandatory for all food business operators to get licences under a single licencing system at the central or state level. FSSAI was set up on August 5, 2011.

Food operators ranging from big hoteliers, small canteens and roadside vendors, wholesalers, retailers and stockists of food items including groceries have to obtain licence under the act either before the expiry of their existing license or by August 5, 2012, or whichever is earlier. Non compliance with the provisions of the act and its rules will amount to offence and will attract severe penalties or punishments.

M/s CQM Quality Management Pvt Ltd, Bangalore, food safety and food law experts, are the FSSAI approved certification body and training authority. Two experts from New Delhi with two assistants from Bangalore will conduct the programme. A fee of Rs 500 is fixed per participant. Interested should contact the KCCI office at the earliest.

Meet on food safety - THE HINDU

Kanara Chamber of Commerce and Industry (KCCI) is organising a training programme on food safety and standards on May 16. It will be held from 3 p.m. to 7 p.m. on the KCCI premises in Bunder. Experts from New Delhi with assistants from Bangalore will conduct the programme on Food Safety and Standards Act – 2006 (FSSA-2006).

DINAMALAR & INDIAN EXPRESS NEWS

Tea stall owners in Ooty, Karaikudi allege harassment by FSOs despite injunction

There is a remarkable sense of irony in this tale. At a time when plans are afoot to make tea India's national drink, a couple of associations in Tamil Nadu, whose members earn their livelihood selling the ubiquitous brew, have reported incidents of Inspector Raj.

Mohamed Jaffar, president, Ooty Hotel Owners' Association and proprietor, Ooty Coffee House, said, "On April 30, all food business operators (FBOs) in Ooty shut shop for a day to protest against the attitude of D Sivakumar, food safety officer (FSO)."

"The response to our call for a bandh was terrific. In fact, even those who are not engaged in food business lent their support. On May 2, we met the collector and told him that the FSO was asking for a bribe. We want him transferred to another district at the earliest," he said.

Karaikudi

Meanwhile, a statement issued by the Karaikudi Town Tea Stall Owners' Welfare Association, informed that Selladurai, an FSO, visited the Old Bus Stand and harassed the tea stall owners.

"He ordered that all tea stalls in the town be sealed. He issued a photocopy of Form A for registration and collected Rs 200 per head from the proprietors of these establishments," it stated.

Apart from Chola Tea Stall Corner at Sekkalai Road, the other stalls whose owners were harassed were Devi Tea Stall (Sakthivel); Arumugam Tea Stall (Navarathinam); Tamilian Tea Stall (Boominathan), etc.

"Selladurai also seized packets of murrukku and other homemade snacks. Although the Madurai Bench of the Madras High Court has granted the Tamil Nadu Chamber of Commerce an interim injunction on the Act, the FSOs continue to misuse their powers," the statement said.

"Dr Arulnambi, designated officer, Sivaganga District, is a gentleman and an honest official, but the food safety officers behave like police inspectors and take the law into their own hands." it concluded.

TN bakers' body seeks state food safety commissioner's appointment to discuss FSSA issues

On behalf of the office-bearers of the Tamil Nadu Bakers' Federation (TNBF), Manohar, its vice-president, wrote a letter to the state's food safety commissioner and principal secretary, health, seeking his appointment to discuss various Sections of the Food Safety and Standards Act (FSSA), 2006. The Sections pertaining to licensing and registration are high on their agenda.

"TNBF is the apex body of bakery associations and bakers in the southern state. It works with other organisations, such as the Confederation of Indian Industry (CII); the Central Food Technological Research Institute (CFTRI); the American Institute of Bakers (AIB) and other technological and scientific bodies; and is one of the leaders in bakery science and technology; knowledge-sharing and skill development," Manohar wrote, by way of introduction.

The letter also stated that the body conducts technical workshops; trade exhibitions and process demonstrations and imparts food safety education; and that it has recently started a food safety division. "It's been named Edesis-Soteria, after the Greco-Roman goddesses of feasting and safety. It will impart food safety training and facilitate the development of our members' and other food processors' skills," explained Manohar.

As far as the FSSA is concerned, Manohar wrote, "The rules and regulations of the Act and implementation of the same have created certain difficulties, uncertainties and misinformation. Instead of complete understanding and co-operation between the regulators and the food business operators (FBOs), a hostile situation seems to be developing, which needs speeding resolving."

He wrote, "Some food safety officers (FSOs) were autocratic, authoritative and also abusive, and misbehaved with the FBOs. This has sown the seeds of mistrust in them, which is not a healthy situation. That is why a delegation of TNBF office-bearers from various districts would like to meet you at your office in Chennai; apprise you on the various happenings; get clarity on the matters pertaining to the FSSA rules and their implementation."

As they wait for the food safety commissioner to revert, they wish to make one thing clear to everyone: "Only when we are sure that our dealings with the food safety officers and other authorities associated with the Act are absolutely transparent and based on mutual trust, which is the need of the hour, we will accept and comply with the rules." This was the concluding line of Manohar's letter.

Caterers to get tips from FDA

Food guide: The food regulator has decided to frame guidelines, and will conduct a training session this week for caterers across the state. Pic for representation

After food poisoning incident in Bandra, FDA to organise training session for caterers across state, frame guidelines for catering industry to avoid repeat

After Sunday’s incident in which some 150 guests at a Bandra wedding party took ill due to suspected food poisoning, the Food and Drug Administration (FDA) will now initiate measures to train and certify caterers in the state. The food regulator has decided to frame guidelines, and will conduct a training session this week for caterers across the state to avoid such untoward situations in future.
G H Rathod, joint commissioner (food), FDA, said, “We have invited caterers from across the state where we will issue guidelines and conduct a training session for them. Caterers cook food for thousands of people. Hence the responsibility to maintain the quality of food should be their utmost priority.”
On Sunday, 148 people were admitted to various suburban hospitals, following complaints of vomiting and dysentery, after they had consumed food at a wedding reception in Bharat Nagar, Bandra-Kurla Complex road the night before. “The place where the food was prepared was unhygienic. Also, the caterer was not a licensed caterer. It’s a cause for concern for everyone, as chances of bad quality food being served in future cannot be ruled out. Hence, the department will frame guidelines for caterers to maintain hygiene and serve quality food,” said an official on condition of anonymity.
“We request people to hire only licensed caterers so that such incidents are avoided. We will also appeal to the caterers to only tie up with licensed food vendors so that the quality remains intact,” said Rathod. Rathod further added that under the new Food Safety and Standards Authority of India (FSSAI) Act, 2011, every vendor would need to register and acquire an FSSAI licence for selling food products. Not only this, new hygiene standards are also being re-defined for the food industry. 

PRODUCT APPROVAL - FSSAI Clarification Letter

Traders opposes against Food Safety and Standard Act

A delegation of the Confederation of All India Traders (CAIT) met senior officials of Food Safety Authority of India on controversial Food Safety & Standard Act today at New Delhi. The CAIT while presenting a detailed memorandum to the Authority drew its attention towards various contradictions, discrepancies, ambiguity & disparity in the said Act and its Rules & Regulations. The CAIT also pointed out several contradictory provisions between the Act and Rules and Regulations.

Beside CAIT National President B.C. Bhartia and Secretary General Mr. Praveen Khandelwal the Authority officials include it?s Director (Enforcement) Mr. S.S. Ghankrokta, Assistant Director (Enforcement) Mr. K. Madhavan among others.
While challenging the merits of the Act and its Rules, the CAIT expressed utter dismay over provisions of taking license by several entities including religious places like Temple or Gurdwara etc, Transporters, Warehouse keepers, Landlords or by persons delivering Food & other items by mobile distribution vehicles and called for necessary clarifications from the Authority. The CAIT also drew the attention of the Authority over turn over limit of Rs. 12 lakh for the Cottage and Small Industries, which contravenes the definition of Cottage, and Small Industries under the SSI Act.
The CAIT also said that many provisions of the Rules and Regulations are superseding the Act, which is a legal infirmity. The Rules and Regulations of FS&SA therefore needs a careful study and re-consideration-stressed the CAIT.
The Authorities gave patient hearing to the delegation and assured that the intention of Law or Authority is never to put the food business operators in to any sort of difficulty. The issues raised by the CAIT will be given due consideration by the Authority and hoped that clarity will surely emerge in the next meeting which will be held shortly.

Anti-FSSA agitation intensifies; trade leaders to deliberate at national meet

The Confederation of All India Traders (CAIT) is organising a national conference of trade leaders in New Delhi on May 10 and 11, 2012. The controversial Food Safety and Standards Act (FSSA), 2006 is on top of the agenda.

Confirming the news, B C Bhartia, CAIT's Nagpur-based secretary-general told, “The Act is not broad-based. In fact, we believe it is of no relevance to the country; it seems the rules and regulations merely ape the West. Anyway, it favours multi-national companies.”

“Overseas, people eat ready-to-eat foods. A 'best-before' date is printed on every pack. Here, we buy ingredients from the market and use them to cook food. We see absolutely no point in printing information on the pack if it is not going to be used,” he said.

“Coming back to the Act, its motive is pretty clear. Those who framed these draconian and unreasonable rules and regulations obviously support foreign direct investment in multi-brand retail. Food business operators are a major constituent of the retail business,” Bhartia said.

“Our issue is against those who are keen to wipe out our local food industries, especially the small and petty manufacturers and vendors, and ensure that the market becomes flooded with expensive branded products,” he explained.

“We will raise this in our meeting with the Food Authority on May 2 as well. There are over 70 issues to discuss with them. Our objections to every contentious Section of the Act will be put forth,” Bhartia stated.

“Multi-nationals will ensure that every product is sold in a packed condition. The traditional Indian food business operators will not even be able to compete with large Indian corporate if this ridiculous rule were made compulsory,” he said.

“We can't understand why those who drafted the Act are so eager to hike the prices. In addition to that, we'll have to deal with food audits and stringent food testing norms. They now insist that samples of raw material can only be analysed in accredited labs,” Bhartia said.

“The traditional food business operators will have to bear the increased financial burden of non-product expenses. And as a result, the consumers will be forced to pay more when they buy their wares,” he said.

“Throughout the supply chain, a stipulated temperature has to be maintained. It is possible to do so in the West, where the weather conditions are more or less the same. In India, it is mostly hot and humid, and there are variations,” Bhartia said.

“And there's the Inspector Raj, which is getting consolidated. If you give them the kind of powers this Act vests in them, they'll obviously abuse them in the name of 'doing their duty'. The small and petty food business operators wil also have to keep records,” he explained.

“However, our main grouse,” said Bhartia, “is that adulteration, which this Act's predecessor (the Prevention of Food Adulteration Act, 1954) aimed at curbing, has virtually been ignored in the new Act. Instead of this heinous crime, it defines misbranded and sub-standard food.”

Paramakudi bakers' case solved amicably after traders' body secretary intervenes

The bakers in Paramakudi, whose premises were raided by food safety officers (FSOs) last week, are a relieved lot. The case was resolved amicably after Jabarullah Khan, secretary, Paramakudi Vyabarigal Sangam (a traders' association), intervened.

“Their ire was directed at seven food safety officers, who barged in to the bakeries, and asked them why the macaroons (light cakes or cookies) they made are white in colour,” R Kaleeswaran, honorary secretary, Karaikudi Bakery Owners' Association (KBOA), said.

“The FSOs do not know about the product. Macaroons are white because they are made with cashewnuts and egg whites. There is no artificial colouring. They cost about Rs 450 per kg,” he said.

Many food business operators (FBOs) across Tamil Nadu levelled allegations of bribery against FSOs last week. Bakers in Thanjavur and Trichy reported that they were forced to pay between Rs 30,000 and Rs 50,000.

Royal S Kumar, propreitor, Royal Bakery and Restaurant, Udumalpet, Tiruppur District, and president, Tamil Nadu Bakers' Federation, confirmed these charges and condemned the conduct of the FSOs.

VTA delegation meets BJP MPs Javadekar, Ahir to raise issues concerning FSSA

A delegation of Vidarbha Taxpayers' Association (VTA), led by Shrawankumar Malu, its vice-president, met Prakash Javadekar, Member of Parliament, Rajya Sabha, and national spokesperson, Bharatiya Janata Party (BJP), and Hansraj Ahir, Member of Parliament, Lok Sabha, BJP, to submit a detailed memorandum appealing to raise the issue of the unreasonable Food Safety and Standards Act (FSSA), 2006 and its unbalanced Rules and Regulations, 2011, in the respective Houses.

The delegation said that the Food Safety and Standards Authority of India (FSSAI) had prepared the FSSA and its Rules and Regulations in such a haste that it failed to consider the socio-economic conditions of the country.

Further, Schedule IV in Regulation 2.1.2 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, had many ambiguities, which would raise differences of opinion resulting in unnecessary litigations. Even some of the requirements of Schedule IV were impossible to be implemented, the delegation said.

Similarly, the requirements and parameters mentioned in Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, were such that drinking water needed to be tested on 51 counts. Likewise, there were stringent requirements are for vegetables, fruits, milk, etc. The delegation asked, "How would a Food Business Operator be responsible for any banned chemical used by agriculturists?".

The penalty clauses (Sections 51 to 58) of the FSSA, 2006 had no clarity. Similarly some unprecedented powers had been authorised to the food safety officer (FSO), which were likely to promote Inspector Raj.

Javadekar and Ahir agreed with the grievances of the FBOs over the vagueness in the Act and assured the delegation that they would study the matter and initiate appropriate measures.

Also present in the delegation were Tejinder Singh Renu, secretary; Hemant Trivedi, joint secretary; Amarjeet Singh Chawla and Saqib Parekh, executive members, and Advocate Ajay Somani.

Javadekar appreciated the formation of associations like the VTA. He said that such associations were very strong overseas and more such associations needed to be formed, as taxpayers had the right to know where their money was utilised.