POLICY NOTE OF H&FW DEPT., TAMIL NADU

Shops sell adulterated tea

SALEM, May 25., 2013-

Original tea powder dissolved in water (left)and water mixed with the fabric-dye tea powder (right)

Be cautious! The tea you consume from a few shops here may increase the risk of cancer in you as fabric dye is mixed with tea powder to give colour.
This was found when the health officials inspected tea shops and recovered the adulterated tea powder. “As per the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, the colour in parts per million (PPM) should be 10 ppm in dry tea dusts, but the adulterated pack contains 1,950 ppm which is very dangerous to health,” T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department, told The Hindu .
She added that just to give colour to the tea content these were widely mixed with tea powder and served to customers. “Consumers are used to ginger tea and lemon tea. Now in order to attract customers, they add the chemical substance to the tea and provide colour tea,” Ms. Anuradha added.
The officials said that after inspections were carried out in shops and adulterated tea dust were found, the traders started to adopt this new strategy.
The officials said that consumers could differentiate between good tea and the adulterated one. They said that normal tea dust changed its colour only in hot water while the fabric dye-mixed tea dust changes colour in cold water.

Water samples from closed units tested for quality

CHENNAI, May 25, 2013
For the past few days, microbiologists of the State government’s food analysis laboratory have been working round-the-clock, testing packaged drinking water samples.
The National Green Tribunal’s Southern Bench has given the laboratory time until Monday, to test samples taken by the Tamil Nadu Pollution Control Board (TNPCB) from 92 packaged drinking water units in and around the city.
These units were shut down 10 days ago, after TNPCB found they did not possess the required licences to operate.
The Bench took up a case about the quality of the water packaged at these units, following a report in The Hindu .
According to sources in TNPCB, around 80 samples have been given to the laboratory so far.
The samples are being tested for 30 chemical and microbiological parameters, which include the colour of the water, as well as content of nitrates, fluorides, zinc, sulphates, cyanide, sodium, lead, iron, borates and heavy metals. An aerobic microbial count will also be done.
The mere presence of cyanide could kill a person, arsenic causes arsenic poison and fluoride can lead to arthritis and mottling of teeth, say doctors.
Doctors also said the presence of salmonella in water could cause typhoid; e-coli would lead to diarrhoea, vibrio cholerae could cause cholera, and shigella would result in blood diarrhoea. These are among the eight microbiological parameters that are being tested.
“Everybody in the office has been working overtime. We have created teams so that there is no break in the testing process. We are positive that the results will be ready before the deadline,” said a source at the lab.
R.P. Ilangho, chest specialist, Apollo Breathe Easy Clinic, said that apart from infecting the digestive system, streptococci could also lead to sore throats, viral fever and rheumatic heart disease.
According to S. Elango, former State director of public health, estimates show that the packaged drinking water industry in the State has an annual turnover of Rs. 2,000 crore. But nobody monitors the industry.
“Ultimately, it is the State’s responsibility to govern these units. The government should take immediate action and set up an authority to monitor the industry. Otherwise, the government should ensure that safe, potable drinking water is supplied through the water authority to meet every resident’s needs. One person requires 3-5 litres of water for cooking and drinking daily,” he said.
Chemical and microbiological content analysed; results to be given to Tribunal

Implementation of Food Safety Act - Appoint full fledged Commissioner Food Safety: HC

Govt asked to file report on infrastructure, manpower in food testing labs

SRINAGAR, May 24: Asked the government to appoint full-fledged commissioner food safety, the High Court today directed the authorities to file within two weeks, the status report on infrastructure and manpower available in food testing laboratories in the state.
A division bench of the High Court comprising of Chief Justice M M Kumar and Justice Husnain Masoodi that heard the matter, passed the directions. On April 6, the court had asked the Chief Secretary to constitute relevant committees who shall examine Srinagar Municipal Corporation (SMC) suggestions with regard to slaughtering and sale of quality mutton to people in Kashmir.
In a slew of directions passed in a Public Interest Litigation (PIL) on implementation of Food Safety and Standard Act, 2006 and Food Safety and Standard Rules, 2011, the Court had also arrayed commissioner secretary and director consumer affairs and public distribution as official respondents in the matter.
Not satisfied with the status report submitted by commissioner secretary health and medical education with regard to its various directions passed from time to time, the High Court had on April 4, asked him to file a better affidavit within three weeks indicating comprehensive proposal and explaining steps taken for strict implementation of the Food Safety Act.
On March 14, the High Court had asked the government about timeframe for finalisation of “comprehensive proposal” for making the provisions of the Food Safety and Standard Act 2006 (FSSA) “effective and visible on the ground.”
Earlier the Food Commissioner who is also secretary health and medical education department had submitted that a comprehensive proposal was under active consideration of the Government for the implementation of Food Safety Act, aimed to control the menace of the food adulteration in the state.
The court had asked the authorities to take samples on weekly basis from all factories and industrial units which manufacture and produce spices of all kinds. The court had also directed concerned authorities to show commitment and asked them to carry milk testing on weekly basis. “The concerned agency shall submit the report through district head wherein it shall be clearly indicated as to how many times in a week they have the milk as sold in the market and result of the tests shall also be indicated therein clearly,” the court had directed.
In his petition, Advocate Sheikh Mohammad Ayoub has submitted that adulterated milk, sub standard and misbranded food products are being sold in the market in Jammu and Kashmir without any check. “Almost all spices and edible items from A to Z sold in the market are unsafe for human consumption. In the entire state particularly in the valley the milk which is being sold in the market is 80 per cent adulterated, which has been certified by the Food safety and Standards Authority of India,” reads the PIL on Food Safety in J&K.
The petitioner has further pointed out in his petition that the designated officers or food safety officers have miserably failed to show any positive development from the date Food Safety and Standards Act 2006 and Food Safety and Standards Rules 2011, came into force by checking and taking the samples from the market, to impose the penalty or launch prosecution as per Food Safety Act. “There is no responsibility or accountability to the so called designated officers or food safety officers particularly in the twin cities of the state,” reads the PIL on Food Safety in J&K.

Food Adulteration: HC seeks status on infrastructure, manpower of test lab

Asks Govt to consider giving independent charge to Commissioner

Srinagar: The J&K High Court has sought within four weeks a detailed status report regarding infrastructure, machinery and manpower in food testing Laboratory Srinagar to examine adulteration in food items.
The directions were passed by a division bench of Chief Justice M M Kumar and Justice Hasnain Massodi while hearing a Public Interest Litigation seeking complete implementation of Food Safety and Standard Act 2006 (FSSA).
The directions by the bench followed perusal of a compliance report filed by the state government and submissions made by the counsel for the petitioners.
The bench found “no whisper” with regard to infrastructure and the technical persons to man posts in the laboratory in the compliance report. 
In their submission counsel representing the petitioner pointed out that sampling of food articles would be totally useless without a functional laboratory equipped with latest instruments to carry the tests to detect food adulteration by adopting latest techniques. 
“The steps taken to implement the (FSSA) are purely ornamental and superficial and would not impact and change the ground reality in wake of the virtually defunct laboratory,” they submitted.
They also draw the attention of the court to a letter written by Food Analyst (on January 09) to Commissioner Food Safety, Jammu and Kashmir, that food testing laboratory Srinagar may kindly be provided the service of technical staff and latest equipment at the earliest so that the analysis of the food articles can be carried out properly within prescribed time limit of 14 days.
In the compliance report, the government had submitted that two posts of Deputy Commissioner, four posts of Assistant Food Analyst, four posts of Laboratory Technician, two Assistant Food Analyst have been created and the process to fulfil up these posts is to be initiated immediately after issuance of recruitment rules either in the shape of SRO or by virtue of executive order.
To this, the court said that government can proceed to fulfil some posts according to the qualification provided in the Food Safety and Standards Rules, 2011, which are applicable to the state.
 The court also directed the government to consider giving independent charge of the post of Commissioner (under FSSA) so that he may prove effective in discharge of his duties rather than giving additional charge to an officer already occupied with various other functions.
The Court has already directed government to take all necessary steps by providing all basic ‘paraphernalia’ for making the provisions of the FSSA “effective and visible on the ground.”
While senior Additional Advocate General J A Kawoosa, and S A Makroo appeared for respondents in the case, the petitioner, Advocate Sheikh Ayoub appeared in person along with advocate T H Khawaja.

High Court pulls up govt on infrastructure facilities - Food testing labs in JK

Srinagar, May 24: The Jammu and Kashmir High Court on Friday directed the government to file within four weeks status report with regard to infrastructure including machinery and manpower of Food testing Laboratories in the state.
A division bench of High Court comprising Chief Justice M M Kumar and Justice Ali Muhammad Magrey after going through the latest status report directed the government to file report on infrastructure and manpower of the laboratories.
The court said there is not even a whisper with regard to infrastructure like the testing laboratories and the technical persons to man these laboratories.  In its compliance report submitted before the court, the  government has stated that 2 posts of deputy Commissioners, 4 posts of Assistant Food Analysts, 2 posts of Storekeepers and 12 posts of Junior Assistants have been created and the process to fill up these posts will be initiated after the recruitment rules are issued.
The court underscored the petitioners plea pointing out that sampling would be totally useless a functional laboratory equipped with latest instruments is in place to carry out tests for adulteration by latest techniques.
The petitioner also said that the steps taken by the government to implement the Food Safety and Standards Act in J&K are purely ornamental and superficial and would not change the ground reality.
 The Court also referred to the communication of the Food Analyst of January 9, 2013 to Commissioner Food Safety, Jammu and Kashmir stating that the Food Testing Laboratory Srinagar may be provided the Technical staff at an earliest so that the analysis of food articles can be carried out within 14 days.
The court directed the respondents to consider independent charge of the post of Commissioner Food Safety J&K so that he may prove effective in discharge of his duties.
The petitioners were represented by advocates S M Ayub and T H Khawaja while SAAG, J A Kawoosa AAG, and Standing counsel SMC, Firdous Ahmad Mir defended the state.

Risking 35,000 students' health, zero hygiene

Tucked away in one of the many non-descript, dusty bylanes of Sherpur, there are about 20 persons who cook food for 35,000 government school students in the district every morning. To ensure the food is supplied in time, the workers begin as early as 4am. However, the conditions here are deplorable - unsanitary conditions risk students, who will eat this food later in the day, to several diseases.
To begin with, the cooks don't follow any of the guidelines issued by the health department to ensure the food is contamination-free. The contractor has been directed to ensure workers remove their shoes before entering the kitchen and use another pair of shoes, but to no avail.
Most of the workers also do not wear the compulsory gloves and caps. For hygienic cooking, the deputy commissioner had directed that three teachers and a medical officer - selected on a rotational basis - would visit the centralised kitchen. But still the kitchen, with its damp walls, moist air and defunct fire extinguishers, best describes all that is wrong with mid-day meals.
Even the water used to cook the food is not filtered, though the health department had issued guidelines to the contractor to install a water purifier in March this year.
Kitchen untraceableWhen the HT team visited the centralised mid-day meal kitchen on Friday morning, none of the four government officials - three teachers and a health department officer - deputed to oversee operations were there on the spot. 
While the HT team had reached the spot at 6am, two teachers came to the kitchen at 6.15 am. Asked how they got late, the teachers said they found it difficult to trace the kitchen as there were no directions, nor was there a board outside the kitchen.
The three teachers who visit the kitchen on a rotational basis have to taste the food before it is sent to government schools. The third teacher from government school, Birmi, reached the centralised kitchen late. She, too, found it difficult to find the kitchen.
While the three schoolteachers were there, the medical officer could not be seen on the spot till the time the HT team was there till 6.45am. A worker, who did not wish to be named, said, “Medical officers usually visit the kitchen at 5 am as we start cooking the food at 4 am. But no medical officer has visited the kitchen till 7 am today. May be she was not able to locate the kitchen.”
However, when contacted, Surinder Kaur, the medical officer of the health department who had to visit the kitchen, said she had reached the mid-day meal kitchen at 6am and left at 8.30 am. “Daal, roti and rice were cooked. I have submitted the report to the civil surgeon,” she said.
COOKING ON A TIMEBOMB While the food cooked at the centralised mid-day meal kitchen continues to risk the lives of students, its building, too, reflects on the government's attitude towards the safety of its workers.
Damp walls and fire-fighting equipment that have passed the expiry date are the order of the day at the centralised kitchen. Exposed live wires add to the two-floor structure that houses the kitchen.
Sanjay Dhawan, the kitchen contractor, said he was aware that there was dampness in the building and the water purifier had not been installed. “Cooks do not remove their shoes outside the kitchen, so in March we received guidelines from the health department. We are trying our best to implement them. Further, we don't get even a single holiday in a week. So, from June 1, we will start with the repair work and work on all the discrepancies.,” he said. “We will install the water purifier as soon as possible.”
Additional deputy commissioner (development) Rishi Pal Singh said they would take the corrective steps if anybody was found negligent in carrying his or her If the food found unfit for consumption, we will take the steps required.”
The machine meant to cook rotis also breaks down often after making 20,000 chapattis. The kitchen has to make 80,000 rotis, but workers end up cooking rice, instead of chapattis.
Teachers unwilling for kitchen duty Though Government Senior Secondary School, Hambran, prepares the mid-day meal on its premises, teachers of the school are deputed on duty at the centralised kitchen at Sherpur, which is 25 km from Hambran. Teachers have to check the food by tasting it and, after dispatching the food from the kitchen, they have to wait in the kitchen only for the return receipts from the schools. After that they have to submit a report to the district education officer (elementary).  They say their work at school suffers as, when on duty, they end up missing work.
Kitchen situated near littering siteThe centralised kitchen neighbours a site used for dumping garbage, which best reflects the conditions in which the food is cooked. The road to the kitchen, too, is in bad shape. There is no signboard to locate the centralised kitchen
The mid-day meal connectTo increase enrolment, retention and to hone the learning abilities of beneficiaries, especially children belonging to poor and downtrodden sections of society, the mid-day meal scheme was started following a landmark ruling by the supremem court in November 2001. The centralised kitchen concept was adopted on November 16, 2012

Unhygienic mess of GNDU's girls' hostel

District administration has directed the authorities of Guru Nanak Dev University (GNDU) to pay serious attention in providing hygienic food to hostel students.

AMRITSAR: District administration has directed the authorities of Guru NanakDev University (GNDU) to pay serious attention in providing hygienic food to hostel students after finding gross irregularities and insanitation in Mata Nanaki Girls Hostel of GNDU, during a surprise check on Friday.

The raid was conducted following a complaint of poor and unhygienic food served in the hostel by girl students through an email to deputy commissioner Rajat Aggarwal. Assistant commissioner, complaints, Lavjeet Kaur along with sanitary inspector Gobind Mehta, food safety inspector Ashwani Kumar, SDO public health Bhupinderpal Singh inspected the mess and hostel number 1 and 2 of Mata Nanaki Girls Hostel and found various discrepancies with regard to hygiene conditions in the hostels.

Kaur informed that the team took 5 samples of vegetables, drinking water etc, the report of which would be available in 15 to 20 days time. She said that in the mess of hostel number 1, the team found cooks without gloves or uniform, the vegetables were not cleaned, stale vegetables were found from the fridge, there was no RO, no sanitation and heaps of debris was lying around. Similarly, she informed that in mess of hostel number 2, fungus was found on cucumbers used for salad for serving to girls which were destroyed at the same place.

She informed that the dean students welfare of GNDU PK Sahizpal was told about the insanitation in the girls hostel. As many as 450 and 665 girl students live in hostel number 1 and 2 respectively. She said that the hostel staff was not able to give any satisfactory reply about unhygienic conditions in the hostel.

Kellogg India investigating possible bug contamination

Cereal Maker Says It’s Confident Problem With ‘Nut Delight’ Is Isolated  

Chennai/Mumbai: MNC breakfast cereal maker Kellogg India is investigating a possible bug contamination in a particular variant of its muesli range, something which routinely impacts processed food products worth several billions of dollars in the country.
    According to sources with direct knowledge of the matter, the issue came to light following a complaint from a Mumbai-based MNC investment broking firm which served the cereal at their staff canteen for breakfast.
    When contacted by TOI, the company confirmed the complaint and said an investigation was in progress. “We received a few complaints indicating that one particular variant of muesli (Nut Delight) did not meet our strict quality requirements,” said a statement from the company’s official spokesperson. “As part of the standard global complaint handling procedure at the company, we checked our control samples and they were found to conform to our stringent quality parameters. We are confident that this quality concern is isolated, and we are investigating all potential causes including investigating the distribution chain. As part of this process, we have collected samples from across the supply chain,” the statement added.
    “As a responsible organization, we try and understand the root cause of all consumer complaints, irrespective of the source of such complaints whether in the supply chain or inappropriate storage in consumer homes, so that we can take adequate remedial measures to correct or educate,” the statement said. “At Kellogg India, quality of our foods is our number one priority and we will continue to work closely with all our partners to uphold our strict quality standards,” the statement further added.
    Bug contamination isn’t new in India’s fast-growing packaged food market which, experts say, is set to touch $30 billion by 2015. According to a report by the Associated Chambers of Commerce & Industry (Assocham), the industry will double itself in the next two-three years from $15 billion in 2012 on the back of a healthy 15-20% growth rate annually.
    Ten years ago, Cadbury India faced a similar problem of a few instances of worm contamination in its Dairy Milk chocolate bars and the company used a big ticket celebrity endorser — Amitabh Bachchan — and a high-decibel campaign for a new, improved packaging to drive home the point that it had investigated the issue and taken corrective measures. On occasions, contamination has also been found in soft drink bottles.
    In February this year, Kellogg had a US recall when it took back 36,000 boxes of its Special K Red Berries cereal for possible glass fragments. This is the first time that Kellogg has received complaints of this nature in India, say sources.

The top 10 global fast food chains

1. McDonald’s
McDonald’s is the world’s most popular and largest fast food restaurant. It has more than 34,000 restaurants worldwide serving nearly 69 million people in 118 countries daily. Eighty percent of McDonald’s restaurants are franchised.

2. KFC
KFC is one of the world’s most popular chicken restaurant chains. It has a 60-year history of success and innovation. It belongs to the Yum! Brands family and there are over 18,000 KFC outlets in 120 countries and territories around the world.

3. Subway
Subway is an American restaurant franchise which is well known for its salads and sandwiches. It is considered to be one of the best global fast food chains with 39,407 restaurants in 102 countries internationally.

4. Pizza Hut
Pizza Hut is a recognized leader of the pizza industry. This restaurant is a subsidiary of Yum! Brands and is popular for its pizza and pasta. It has more than 6000 restaurants in America and has more than 5,139 restaurants in 94 countries around the world.

5. Starbucks
Starbucks is an American global coffee company. With 20,891 stores in 62 countries, it is considered to be one of the largest coffeehouse restaurants in the world.

6. Burger King
Burger King is a global chain of hamburger fast food restaurants. At the end of the fiscal year 2012, the company reported it had almost 12,700 outlets in 73 countries. And every day, more than 11 million guests visit restaurant around the world.

7. Domino’s Pizza
Domino’s Pizza is a popular pizza restaurant which is headquartered in the United States of America. It was founded in 1960 and is considered to be one of the largest pizza chains in the United States. It has more than 10,000 corporate and franchised stores in 70 countries.

8. Dunkin’ Donuts
Dunkin’ Donut is a donut company founded by William Rosenberg in Massachusetts, USA. With over 3,100 stores in 30 countries outside of the U.S., Dunkin' Donuts has been serving loyal customers internationally for over 40 years.

9. Dairy Queen
Dairy Queen Corporation is a wholly owned subsidiary of Berkshire Hathaway. The company's stores are operated under several brands and the company's signature soft-serve ice cream is the most popular. It operates in over 26 countries. 

10. Papa John’s
Papa John’s is a very well-liked pizza restaurant chain. Internationally, there are more than 4,000 Papa John's establishments in about 32 other countries.

Call for monitoring of slaughter houses

A consumer rights forum has called for monitoring of slaughter houses operating in the town amidst growing public concern over unauthorised and unhygienic trade practices.

According to A.Sankar of the Tuticorin District Consumer Rights and Protection Association, the mandatory inspection by veterinarians is not carried out before slaughtering sheep, goats and cattle in the town.

He claimed a cross-section of the public here feels that the absence of blue-coloured seal on meat sold by butchers across Tuticorin raises doubts over whether dead animals were being slaughtered. He urged the authorities to launch a crackdown on butcheries. The animals are slaughtered at unauthorised places such as sheds and the wastes disposed of at public places leading to a health hazard in residential areas, he added.

“Though there is a slaughter house near the new bus stand, it is not functioning. Mere organising of awareness programmes on hygienic food consumption is not enough. The officials must prevent slaughtering at unauthorised places and ensure that the animals are inspected by veterinary doctors before the slaughter,” a resident of Polpettai said.

M. Jagadish Chandrabose, District Designated Officer, Food Safety and Standards Act, Tuticorin, said that a team of officials from the departments of Food Safety, Animal Husbandry and Health will be formed and surprise raids conducted in the town. Butcheries will be inspected and meat found without the seal seized and destroyed. Only licensed shops will be permitted to sell meat, he said.

Around 380 shops are licensed to sell meat, poultry and fish in the district, Dr. Chandrabose said. Sources from the Department of Animal Husbandry said they could only render assistance and only the Corporation authorities should take action against the erring butcheries.

Corporation Commissioner S. Madhumathi said that the animals were slaughtered as per the norms at the abattoir. Raids will be conducted in meat shops based on specific complaints. “There is no slaughter house for cattle (beef) in Tuticorin. A place will be leased near the stadium for the purpose soon,” she said.

Consumers kept in the dark over red meat quality in UAE

Abu Dhabi, May 24 2013: Consumers say they are being kept in the dark about the red meat quality grading system in the UAE, which imports meat of five different quality levels.

They are demanding that the government give them mandatory quality labelling of red meat. They said they were taken by surprise over the grading system.

“Imported red meat must meet a set of criteria related to fat content, colour of meat and age of animal at one of five quality levels: Prime, Choice, Good, Commercial and Satisfactory,” a Ministry of Environment and Water spokesperson told Gulf News.

The spokesperson, however, assured consumers that imported meat of all quality grades is healthy and safe because it must undergo checks and laboratory tests that guarantees it is fit for consumption.

“I never knew a meat grading system based on the colour of meat, estimated age of the animal at slaughter and its fat content existed in the UAE,” said Khalil Mohammad, an IT specialist and a long-time resident of the UAE.

Members of the Federal National Council earlier demanded the Government adopt an integrated approach to food safety through coherent farm-to-table measures and adequate monitoring.

Dr Rashid Ahmad Bin Fahd, Minister of Environment and Water, told the House in early March, 90 per cent of Australia’s meat exports go through UAE ports and are re-exported to the rest of the world, which he said reflects the trust bestowed on the country by a nation with a highly regulated meat industry.

However, it has emerged that the quality of the red meat Australia exports to the UAE is not on a par with that exported to the US or UK.

An article Tiers of a Cow published in the March 14-20 edition of Business Review Weekly, Australia reported: “Australia has a group of 65 abattoirs — the so-called “tier 2” processors — supplying highly regulated export markets such as the US, UK and Japan. In addition, there is a group of 15 abattoirs – the “tier 1” processors — registered for export to a group of smaller markets including Egypt, Indonesia, Jordan and the UAE.”

Layla Khodjasteh, an Australian resident of the UAE, said she was “shocked to learn the quality of meat the UAE imports into the country is not on a par with that exported to other countries such as the US, the UK and Japan.

“This is particularly shocking considering the progress UAE has made as a nation and being a world leader across many industries,” Layla said.

Ministry of Environment and Water officials stressed most of the red meat shipments imported from Australia were of high quality and met the UAE’s standards.

Vet inspectors of the Abu Dhabi Food Control Authority (ADFCA) confirmed Australian red meat imported into the UAE was of the best quality with the least amount of red meat shipment being destroyed.

Mohammad Jalal Al Raisi, director of communication and community service at the Abu Dhabi Food Control Authority, said imported red meat, including that of Australian origin was subjected to tests at all UAE’s ports.

“Meat shipments are again inspected by veterinarians in the Abu Dhabi automated abattoir to ensure they meet safety standards and Sharia rules. Certificates of production and Halal slaughtering are also verified… Meat yet again is checked at retail outlets,” Al Raisi said.

He added each country was eligible to set standards for meat imports.

Dr Hashim Al Nuaimi, director of the Consumer Protection Department at the Ministry of Economy, said the Ministry of Environment and Water, Adfca and municipalities across the country were tasked with ensuring red meat consumed in the country was healthy and safe.

Al Nuaimi added he had no information about a meat grading system in the UAE and his department “has no role in inspecting the quality of red meat.”

The Emirates Authority for Standardisation and Metrology (ESMA) did not say how consumers know the quality grade of the meat they buy and whether the rules provide for mandatory quality labelling of red meat, despite repeated requests by Gulf News. Australia’s two-tiered classification system, has one group saddled with tightly controlled rules, while less strict standards imposed on Tier One operators sees them trading into same or similar markets, sources told Gulf News.

“The anomalies of the regulations imposed by Australia’s Department of Forestry and Fisheries (Daff) means Tier One abattoirs, which export meat to the UAE, operate under a state system allowing self-audits on a yearly basis without the need for Daff appointed meat inspectors and vets to conduct daily checks on meat produced,” said a source who wished not to be named.

The source added Tier Two operators, however, operate under the Commonwealth system and must have Daff vets and meat inspectors auditing meat daily and present on site for overseas market export requirements.

The source noted that the traceability of meat coming from a Tier One plant or a Tier Two plant was lost once Australian meat was cleared into the UAE.

Concerning standards, demanded by the highly regulated markets such as the US, UK and Japan in terms of red meat imports, the source said the standards of the European markets for example sees greater demands and expectations.

Is your kitchen clean?

• 
  The HinduKeep cutting boards clean; use separate ones for vegetarian and non-vegetarian cooking.
• 
  The Hindu Take stock of your vegetables and provisions before you buy more.
• 
  The Hindu Keep your sink clean and bacteria free. Use baking soda and white vinegar for this.

So, you want a spotless kitchen? Cecilia David, microbiologist-in-charge, Vivanta by Taj-Surya, says it’s simple

Draw up three schedules to keep your cooking space clean, says Cecilia David who looks after hygiene at Vivanta By Taj-Surya. A daily, weekly and a monthly break-up of the cleaning chores will keep your kitchen clean 24X7. It is also an opportunity to get more eco-sensitive and learn about cleaning/disposing garbage responsibly.

EVERY DAY

Tip: Always clean from top to bottom. Do the floor last. The entire process should not take you more than half an hour.

After cooking and transferring food into the serving bowls, move them aside (to the dining table or side of the counter). Transfer soiled vessels from the countertop to the sink. Clean the stove, the blender, oil canister as it usually sits next to the stove, the tiles behind the stove, and the counter top. If you have used the microwave/over, wipe them out as well. Pay attention to areas around and under kitchen gadgets.

Put washing liquid concentrate on heavily greasy vessels (kadai, tava, etc) and allow to soak. In the meanwhile, wash the lighter vessels and crockery with a sponge. A coarse scrubber may leave scratches on the glassware/non-stick vessels. Rinse well till water runs clear and there is no residual soap on the vessels. Now move to the soaking vessels. Scrub with warm water if necessary to remove the grease. Allow water to drain from the vessels. Wipe, dry and put away.

Clean out the bins.

Sweep and mop the floor, taking care to cover the areas behind the cylinder and under the refrigerator.

Kitchen cloths should be washed every day. Damp smelly cloths lead to unpleasant odour. Keep the kitchen dry.

WEEKLY

This is a more thorough cleaning. This means inside-out cleaning of heavy equipment.

The Fridge Defrost and empty the fridge of all its contents. Remove the trays, including the ice-trays. Wipe the fridge inside out with a combination of water and white vinegar in equal proportion. Pay attention to the nooks and crannies, behind the rubber piping, handles… Wipe clean with fresh, soft cloth. Take care to organise your food in the refrigerator. Freshly cooked food should be on the topmost rack. The raw meat and fish should be stored at the bottom shelf so that it does not drip into the cooked food. This prevents cross-contamination. Change the water in the ice trays. Clean water-bottles well with warm water and a bottle brush. Pay attention to the caps. Dry well before refilling and putting them in.

Check the foodstuff. Throw out anything that is date-expired/spoilt/can’t remember when you put it in. To tackle food odour in the fridge, take a small quantity of baking powder in a container and keep it inside. Alternatively, dilute a drop of peppermint essence/oil in water and dipping a cloth in it wipe the fridge dry. But be careful you don’t use too much of the essence as it is strong and could overpower other foodstuff you have in your fridge.

Microwave Clean the inside thoroughly with a cloth dipped in water/vinegar combination. Remove the glass tray and the ring and clean them too.

Blender Put a mixture of dishwashing liquid and warm water into the blender. Run the machine. This will take care of any food particles stuck beneath the blade. Throw out the water and run the machine again more than once with just warm water so that it takes out any residual soap.

Coffee Maker Mix vinegar and warm water in equal parts and run a brewing cycle. Repeat the cycle another couple of times with only warm water.

Drainage Most important! Clear the sink and clean with soap and water. Pour equal parts baking soda (not baking powder) and white vinegar into the sinkhole. Allow to stand. You will notice some foaming which means the cleaning is underway. After a few minutes pour boiling water to chase down the soda/vinegar. This will clean the drain pipe, remove any grease and kill bacteria.

MONTHLY

Once a month you have to clean the draw pulls, the tap heads, door handles, wall tiles, exhaust, cobwebs, window mesh, light fixtures and switches. All of the above can be cleaned with a combination of water and white vinegar. Be extra careful when you are wiping down electrical fixtures. If there is heavy grease, then use just vinegar. Stubborn stains can also be cleaned with baking powder. Use a toothbrush to reach the corners. Even if you use garbage bags for the bins make sure you clean the bins thoroughly once a week. Segregating kitchen waste is beneficial to health.

Check the cupboards and vegetable tray before you set out to buy your monthly provisions and fresh produce. It is a good way to discover things you have put away and forgotten about. This is also an ideal time to bring down storage containers and wipe the shelves clean.

Do you have these in your kitchen?

The idea is to use as little chemical-based cleaning agents as possible. One never knows what we are allergic to, and the long term harm of some of the harsher chemicals.

Peppermint oil/essence (use diluted and sparingly, to clean surfaces. Fruit-flies hate the smell of peppermint!)

Baking powder , white vinegar, scrub, colour-coded bins, bottle brush

Soft wipes (old vests and tee shirts make great wipes).

குடிநீர் மாதிரிகள் தரப் பரிசோதனை: 2 நாளில் முடிக்க முயற்சி

குடிநீர் மாதிரிகள் தரப் பரிசோதனை: 2 நாளில் முடிக்க முயற்சி

பசுமை தீர்ப்பாய உத்தரவுப்படி மூடப்பட்ட, 92 குடிநீர் தயாரிப்பு நிறுவனங்களில், 85 நிறுவனங்களின் குடிநீர் மாதிரிகள் சேகரிக்கப்பட்டு, தரப் பரிசோதனை நடந்து வருகிறது. "இரண்டு நாட்களில் தரப் பரிசோதனை முடியும்' என, உணவு பாதுகாப்புத் துறை அதிகாரிகள் கூறினர்.

சென்னையில், குடிநீர் தயாரிப்பு நிறுவனங்களில் இருந்து, விற்பனைக்கு அனுப்பப்படும் குடிநீர், தரமில்லாதது குறித்த வழக்கில், மூடப்பட்ட, 92 நிறுவனங்களிலும் குடிநீர் மாதிரிகள் எடுத்து, அதன் தரம் குறித்த அறிக்கையை, 27ம் தேதி சமர்ப்பிக்க வேண்டும் என, தேசிய பசுமை

தீர்ப்பாயம் உத்தரவிட்டுள்ளது.

இதையடுத்து, சென்னை, காஞ்சிபுரம், திருவள்ளூர் மாவட்டங்களில், சுற்றுச்சூழல் பொறியாளர்கள் மூலம், குடிநீர் மாதிரிகள் எடுக்கும் பணி, கடந்த, 18ம் தேதி துவங்கியது. துண்டிக்கப்பட்ட மின் இணைப்பு மீண்டும் கொடுக்கப்பட்டு, மாதிரிகள் எடுக்கப்பட்டன.

இரண்டு நாட்களில், 42 நிறுவனங்களில் மட்டுமே, குடிநீர் மாதிரிகள் எடுக்கப்பட்டன. நிறுவனங்கள் மூடப்பட்டிருந்ததாலும், நிறுவன உரிமையாளர்கள் அங்கு இல்லாததாலும், மாதிரிகளை உடனே எடுக்க முடியாத நிலை ஏற்பட்டது.

இதையடுத்து, 22ம் தேதி வரை அவகாசம் தரப்பட்டு, மாசு கட்டுப்பாடு வாரிய பொறியாளர்கள், மாதிரிகளை தொடர்ந்து சேகரித்து வந்தனர். நேற்று வரை, சென்னை - 10, காஞ்சிபுரம் -18, திருவள்ளூர் - 57 என, மொத்தம், 85 நிறுவனங்களில் மாதிரிகள் சேகரிக்கப்பட்டுள்ளன. மாதிரிகள் அனைத்தும், உணவு பாதுகாப்புத் துறையிடம் ஒப்படைக்கப்பட்டு, தரப் பரிசோதனை நடந்து வருகிறது.

இதுகுறித்து, உணவு பாதுகாப்புத் துறை அதிகாரி ஒருவர் கூறுகையில், "கிண்டி, கிங் ஆய்வு மைய வளாகத்தில் உள்ள, உணவு பாதுகாப்புத் துறை பரிசோதனைக் கூடத்தில், தரப் பரிசோதனை நடந்து வருகிறது. பணி, பாதிக்கு மேல் முடிந்துள்ளது. ஓரிரு நாளில், பரிசோதனை முற்றிலும் முடிந்து விடும். இது பற்றிய விவரம், இம்மாதம், 27ம் தேதி, பசுமை தீர்ப்பாயத்தில் சமர்ப்பிக்கப்படும்' என்றார்.

முந்தைய பரிசோதனையில்...?:சென்னையில் உள்ள, 25 நிறுவனங்களின் குடிநீர் மாதிரிகளை, உணவு பாதுகாப்புத் துறையினர் ஏற்கனவே எடுத்து பரிசோதித்துள்ளனர். இதில், இரண்டு நிறுவன குடிநீர் மட்டுமே, சரியான தரத்துடன் இருந்தது தெரிய வந்தது.ஆறு நிறுவன குடிநீர், பாதுகாப்பற்றது; குடிக்க பயன்படுத்தக் கூடாதவை எனவும், மேலும், 17 நிறுவன குடிநீர், தரம் குறைவானது; மேம்படுத்த வேண்டியது எனவும், பரிசோதனை முடிவுகளில் தெரிய வந்தது. இதையடுத்து, உணவு பாதுகாப்புத் துறை, இந்த நிறுவனங்களுக்கு, ஏற்கனவே "நோட்டீஸ்' வழங்கியுள்ளது.

DINAMALAR

DINAMALAR

TIME FOR A SNACK - Soon, 3D-printed food for astronauts in space

Firm To Produce Variety Of Digital Recipes With Long Shelf Lives

Cape Canaveral: In a scene right out of Star Trek, a Texas company is developing a 3D food printer for astronauts to create custom meals on the fly.
    With support from Nasa, the firm, Systems and Materials Research Corp of Austin, intends to design, build and test a food printer that can work in space.
    “This project is to demonstrate we can create and change the nutrition of the food and be able to print it in a low-gravity environment,” the company’s research director and lead chemist, David Irvin, said. Three-dimensional printers create solid objects by depositing droplets of material one layer at a time.
    Systems and Materials intends to create nutritionally rich, aesthetically appealing and tasty synthetic food by combining powdered proteins, starches, fats and flavours with water or oil to produce a wide array of digital recipes. All the ingredients are designed for extremely long shelf-lives, making them suitable for long stays in space.
    “The 3D printing system will provide hot and quick food in addition to personalized nutrition, flavor and taste,” the company wrote in its proposal to Nasa.
    “The biggest advantage of 3D printed food technology will be zero waste, which is essential in long-distance space missions,” it added. Ultimately, the company sees food printers as a way to help feed a world population that is estimated to reach 12 billion by the end of the century. The technology may also have implications for the military.
    “A 3D-printed food system can reduce military logistics, disposal waste, increase operational efficiency and mission effectiveness especially during wartime,” the company said.
    “In addition, 3-D printed food can provide optimal nutrient to the soldiers depending on their personal needs and level of physical activities.” Eventually Irvin sees a day when food printers will play a role in everyday diet and nutrition. “The initial plan is to work with Nasa and the astronauts and then as things become commercially viable, we will definitely consider weight loss and weight gain” applications, Irvin said. The company’s six-month, Small Business Innovation Research study contract, worth up to $125,000, is pending, said Nasa spokesman Allard Beutel.

Bio-printer develops splint, saves baby’s life    

The splint was sewn around Kaiba’s airway to expand the bronchus and give it a skeleton to aid proper growth. Over about three years, the splint will be reabsorbed by the body.

Washington: US scientists have saved a 20-month-old toddler’s life by helping him overcome a rare breathing disorder, using an innovative 3D bio-printer to custom-make a splint that is holding his airway open.
    Before the procedure, Kaiba, born with a rare condition that caused life-threatening problem, would stop breathing. His collapsed bronchus blocked the crucial flow of air to his lungs.
    “Quite a few doctors said he had a good chance of not leaving the hospital alive. At that point, we were desperate. Anything that would work, we would take it and run with it,” his mother April Gionfriddo said.
    April and her husband Bryan found hope at the University of Michigan (UM), where a new, bioresorbable device that could help Kaiba was under development. Glenn Green, associate professor of pediatric otolaryngology at the UM and Scott Hollister, professor of biomedical engineering and mechanical engineering at U-M obtained emergency clearance from the Food and Drug Administration to create and implant a tracheal splint for Kaiba made from a biopolymer called polycaprolactone.
    On February 9, 2012, the specially-designed splint was placed in Kaiba at CS Mott Children’s Hospital.

NASA Funding Creation of 3D Food Printer for SPACE PIZZA

NASA has announced that it is funding research into 3D-printed food. Mechanical engineer Anjan Contractor recently received a $125,000 grant from NASA to build a prototype 3D printer with a goal of automating food creation. NASA's interest in a 3D food printer is obvious. The space agency hopes that such a system could provide astronauts food during long distance space travel, but the printer's creator has a much loftier goal of helping to solve increasing world food shortages by cutting down on waste.
Software for the 3D food printer will be open-source, and the hardware is based on the open-source RepRap Mendel 3D printer.
The concept behind the 3D food printer involves using basic "building blocks" of food in replaceable powder cartridges. By combining each block, a wide range of foods should be able to be created by the printer. The cartridges will also have an incredible lifespan of 30 years, which is more than sufficient for long distance space travel.
Contractor will first prove that his system works on a basic level by printing chocolate, then he will begin his project in the next few weeks by attempting to print a pizza.
The printer will first print a layer of dough, which will be cooked while being printed. Then it will mix tomato powder with water and oil to print a tomato sauce. The pizza topping is to be a nondescript "protein layer".
The project is definitely in its infancy, but has a lot of potential.

VMC seizes, destroys 1,700 kg mangoes

Vadodara : The health department officials of the Vadodara Municipal Corporation (VMC) on Thursday seized and destroyed 1,700 kilogram mangoes for using calcium carbide to ripen them, which is prohibited under law. The officials said calcium carbide was used widely to ripen mangoes. It was an offence under the provisions of the Food Safety and Standard Act, 2006, they said. Already, several thousand kilograms of such mangoes have been seized and destroyed, mostly from Kharderao Market, a major fruit and vegetable market in the city.
This is only the latest in a series of raids conducted by the health department officials since mangoes started hitting the market. On Monday, under similar raid, the officials destroyed 1,300 kg of mangoes for the same reason. Last week, the officials had destroyed 2,450 kilograms of mango juice and 1,250 kilograms of mangoes for using calcium carbide, officials said.

The health department officials of the Vadodara Municipal Corporation (VMC) on Thursday seized and destroyed 1,700 kilogram mangoes for using calcium carbide to ripen them, which is prohibited under law. The officials said calcium carbide was used widely to ripen mangoes. It was an offence under the provisions of the Food Safety and Standard Act, 2006, they said. Already, several thousand kilograms of such mangoes have been seized and destroyed, mostly from Kharderao Market, a major fruit and vegetable market in the city.
This is only the latest in a series of raids conducted by the health department officials since mangoes started hitting the market. On Monday, under similar raid, the officials destroyed 1,300 kg of mangoes for the same reason. Last week, the officials had destroyed 2,450 kilograms of mango juice and 1,250 kilograms of mangoes for using calcium carbide, officials said.

TNFS Dept. - Salem Dist. News

Rotten non-vegetarian food seized in city

Health officials conduct surprise inspection in restaurants

Decaying food:Health officials seize rotten chicken items in a restaurant near Five Roads in Salem on Wednesday. –PHOTO: P. GOUTHAM

Health officials on Wednesday conducted surprise inspections in four restaurants on Junction Main Road in the city and seized 65 kg of rotten non-vegetarian items that were ready to be served to customers.
Based on complaints from the public that the quality of non-vegetarian food served is poor and not prepared in a hygienic environment, a team led by T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department inspected two restaurants near Five Road Junction on Junction Main Road on Wednesday afternoon.
They found rotten chickens mixed with masala and kept in refrigerators, ready for preparation to be served for customers, upon receiving orders.
Officials also found grilled chicken and tandoori items left to dry in an open place in an unhygienic environment in a restaurant and seized 50 kg chicken.
Officials also inspected three more restaurants and found prawns and fish items in rotten stage.
As many as 15 kg were seized and the restaurant owners were warned of further action if hygienic food items were not served to customers.
Notices were issued to them following the inspections and they were asked to respond within 15 days about the corrective measures that they have taken.
Health officials said that the rotten chicken and non-vegetarian items were served with cooked masalas and hence customers could not feel the stale nature of the food.
“The non-vegetarian items were stored in refrigerators for many days and served. Most of them were rotten,” they added.


குடிநீர் விற்பனைக்கும் "செக்'

சேலம்:சேலம் மாவட்டம் தலைவாசலில் உள்ள தனியார் குடிநீர் ' நிறுவனத்தில் சுத்திகரிக்கப்படாத தண்ணீர் கேன், பாக்கெட், பாட்டில் மூலம் விற்பனை செய்வது தெரியவந்தது. தண்ணீரில், ஏரோபிக் மைக்ரோபையல் கவுன்ட், 20 சதவீதம் இருக்க வேண்டும். ஆனால், இந்த நிறுவனத்தில் காற்றில் உள்ள கிருமிகளில், 76 சதவீதம் தண்ணீரில் இருந்தது சோதனையில் தெரியவந்துள்ளது. இதையடுத்து, குடிநீர் சுத்திகரிப்பு நிறுவனத்தை மூடவும், ஐ.எஸ்.ஐ., முத்திரை வாங்கிய பின், நிறுவனத்தை திறக்குமாறு மாவட்ட நியமன அலுவலர் அனுராதா உத்தரவிட்டுள்ளார். அதே போல், மேலும், இரண்டு சுத்திகரிப்பு நிறுவனங்கள் தண்ணீர் குடிப்பதற்கு ஒவ்வாதது, என சோதனையில் தெரிய வந்துள்ளதால், அந்த நிறுவனங்களை இயங்க தடை விதிக்க நடவடிக்கை மேற்கொள்ளப்பட்டுள்ளது.

TNFS Dept. News

Ban on Gutka in West Bengal – Inside Story

Bengal is finally pulling down the shutters on Gutka consumption, after Supreme Court directed states and Union Territories to ban the manufacture, storage and sale of smokeless tobacco. The law has been put into effect on and from May 1, 2013 and will continue to for a period of one year. The food safety office has even ordered to cut down the distribution of food products containing tobacco or nicotine in the state.
The state health minister Chandrima Bhattacharyya has reported the concern of the Bengal Chief Minister on addiction to gutka, pan masala and other such products. As per the Global Adult Tobacco Survey (GATS) 2009-10, 36.3 % of Bengal’s population is tobacco users. The report further states that 25.8% of males and 17.8 % of females are mostly addicted to gutka. Doctors For You (DFY), an NGO, has earlier filed a litigation in Calcutta High Court stating it as a serious issue, especially when children at the ages of 18-19 are getting addicted to it. The easy availability has further made the addiction viral and invariably a difficult task for total eradication.
Mamata Bannerjee has further added 10% tax hike on cigarettes, immediately after the gutka ban notification was declared. But the effectiveness of the ban is yet to be seen because law enforcement on smoking has not seen much success. The prohibition on public smoking was enforced in the state and a number of smokers have been fined for violating the norm. But with time, people were regularly spotted smoking publicly and the authorities hardly paid any heed.
Sale, manufacture and distribution of smokeless tobacco have already been banned by 23 states that include, Himachal Pradesh, Madhya Pradesh, Chhattisgarh, Maharashtra, Rajasthan, Haryana, Bihar, Jharkhand, Gujarat, Punjab, Delhi, Uttar Pradesh, Andhra Pradesh, Arunachal Pradesh, Manipur, Nagaland, Assam, Mizoram, Sikkim, Orissa and Kerala, — and five Union Territories including Daman & Diu,  Dadar Nagar Haveli, Andaman & Nicobar, Chandigarh,. These states and union territories have followed the regulation issued by the Food Safety and Standards Authority of India, on August 1, 2011. Now, the Supreme Court is asking for an explanation from those states, which have not yet followed the notification from the Centre. 
 Though the state government of Bengal has been pondering over the issue since last year, it has finally accepted the order keeping in mind the interest of public health. Here are some of the side effects of tobacco products like gutka or pan masala that every individual should be aware of.

• Carcinogenic effects in mouth, liver, cervix, stomach, prostate and lung, are some of the most common outcomes.
• The tobacco users can even face breathing trouble due to the allergic reactions of nicotine.
• Skin discoloration, dilated pupils, blurred vision, muscle stiffness are some of the effects that addicts may face.

The ban is undoubtedly a positive step taken by the West Bengal state government. The more stringent is the authority on the Gutka consumption the better it is for the health of the people of the state.

Check quality

The union health ministry has ordered an investigation by the Food Safety and Standards Authority of India (FSSAI)  into persistent complaints about the poor quality of  drinking water supplied in bottles.

Though the investigation was based on complaints  from Delhi the study will cover  other parts of the country too as similar complaints  are come from everywhere. The FSSAI proposes to  ask state food departments to collect samples from the sources from where water is drawn, check the quality of the water sold and look into the procedure being adopted to purify water. The complaints  have mostly been about  contamination and the high level of chemicals found in the water. These chemicals are used to purify water but they themselves become a health hazard. Studies conducted  some years ago had found that  bottled water in many parts of the country was contaminated and had an unacceptable level of harmful bacteria. The situation may not be very different now. 

Bottled water is a largely unregulated business in the county with multinationals and small water bottling units existing side by side. There are thousands of bottling units which operate without a licence.  Many of them do not have a Bureau of Indian Standards (BIS) mark.  Some of them misuse the ISI mark or use fake marks. Most  do not employ a microbiologist and do not have a laboratory which is necessary to test and certify the quality of  water. These are all known to authorities but the packaging units have continued with their unhealthy mode of operations. The bottled water business is worth Rs 2500 crore and it is increasing at the rate of  20 per cent every year. While the volume is increasing there is a possibility that quality might further go down.

The government’s action should not end with the investigations to be conducted by the FSSAI. It is certain that the results will reveal that the quality of bottled water needs vast improvement. Strict steps should be taken to ensure that bottled water is clean and conforms to the best specifications of quality. The use of bottled water is increasing because people want to avoid contracting water-borne diseases. But the bottled water itself should not itself pose a danger to health. All units, big or small, branded or unknown, should be made to implement the best standards of quality.

Food Order

Companies importing food supplements were already upset with the Food Safety and Standards Authority of India over its recent order, applying an international standard on imported food items. The order is said to have caused a pile-up at the ports because many consignments do not adhere to those standards. Now, the head of a parliamentary panel has also found fault with the order. Brajesh Pathak, BSP MP and chairman of the Parliamentary Standing Committee on Health Ministry, has written to the Health Ministry, saying that the order was issued without going through the 'parliamentary process' and without taking stakeholders into confidence. Pathak has demanded a review of the order because this was likely to adversely affect the domestic food industry. Last heard, the Health Ministry is preparing a detailed rebuttal to Pathak's letter.

Whose baby is Food Safety and Standards Act?

Srinagar, May 21: The J&K government is yet to come clear on implementing agency for the Food Safety and Standards Act 2006. At least three departments—Local Bodies, Commissioner Food Safety and Municipal Committees—are implementing provisions of the Act, making it ineffective. 
 Presently the Act is implemented in the twin cities of Srinagar and Jammu by the respective municipal corporations. In towns and notified areas of Jammu and Kashmir, it is implemented by Local bodies. And ironically the Commissioner, Food Safety, who should look after the implementation according to the law, is devoid of any administrative control over Municipal Corporations and Local Bodies.
 “Since there is no single agency to implement the Act, it becomes easy for the three departments to pass the buck as and when the complaints surface,” said an official, privy to the issue. “It seems officials at the helm of affairs have deliberately muddled the implementation to allow some elements to benefit from lax food safety measures.” According to the Act, food safety officers are subordinate to designated officers and Food Safety Commissioner notified under the Act. “One fails to understand why they are put under different controlling authorities. This only causes confusion,” an official source said.
 Recently the confusion surfaced after the Srinagar Municipal Corporation (SMC) authorities passed an Order No SMC/PS/Secy/537 asking Health Officer and Food Safety Officers to report before them.
 “The SMC officers claim that FSSA rules are not finally cleared by Law department and may not be applicable to them. They also say that the Food Safety Officers draw the salaries from their department and are under their control,” sources said. In its response letter to Secretary, the Health Officer had said that there was no provision under FSSA under which Health Officer is required to report to Joint Commissioner or any other SMC officer.
 Secretary SMC has clearly mentioned that FSSA was not applicable to them. “Ask them to report to Joint Secretary’s office as FSSA-2006 is not applicable to us till issue is finally cleared by Law Department,” the note reads. Deputy Commissioner Food Safety J & K, Nazir Ahmed Wani said, “At block level we have food safety officer and designated officers at district level. In case of Health Officer SMC, he/she will have to report to both.”

FOR THIS ROTTEN AAM RAS YOU PAY RS 120/KG

As civic officials raid a dozen shops in the city, the worst fear comes true: that vendors use cancer-causing carbide to ripen mangoes, rotten fruit to make pulp

Health officials raided about a dozen shops in West Zone on Friday and destroyed around 200 kg of mangoes, 100 kg of suspected substandard aam ras (pulp) and took samples from two dairies for apparent use of synthetic colour to give it that lip-smacking shade. About a dozen officers from health along with food and drug departments went to 11 places where the fruit and pulp were being sold.

They checked the shops and warehouses to see if sweetener and cancercausing calcium carbide was used as ripening agent. True to their suspicion, they found the vendors at most places rampantly using banned carbide to ripen mangoes and making aam ras from rotten fruit. Some vendors were found using artificial non-edible colour and flavour to make it look fresh and delicious.Some of the offenders were: Sardar Fruit Centre in Sardar Patel Colony,

Anand Seasonables at Stadium Crossroads, Sreeji Corner in Naranpura, Jai Ambe Keri Bhandar and Yogeshwar Keri Bhandar in Manekbaug and Dharnidhar Keri Bhandar in Dharnidhar. The officials collected Rs 45,400 as administrative charges from them. "We regularly carry out such checks and collect samples for test. Those found selling adulterated pulp are penalised. We would advise people to buy mango and make pulp at their home.

Also, people must ensure the fruit they have bought are not ripened using carbide," said Municipal Commissioner Guruprasad Mohapatra. According to AMC Medical Officer S P Kulkarni, seven samples taken from various juice centres and dairies in the city were found to be sub-standard in March and April. The reports have been sent to the health department in Gandhinagar for further action. "Every summer we warn fruit vendors against use of carbide to ripen mangoes as the chemical is carcinogenic. We conducted the raid to check if the vendors were following our health advisory.

Though shopkeepers charge up to Rs 120 a kg for aam ras, it is shocking to see many of them using hazardous substances only to make quick money. People should be wary of such vendors," said Dr Bhavin Solanki, the Deputy Health Officer who led the 11-member inspection team.

WHAT IS CARBIDE?
Though banned in many countries, including India, calcium carbide is widely used as ripening chemical agent. Popularly called simply carbide is strong reactive chemical and has carcinogenic properties. It is used in gas welding for steel goods. When it comes in contact with moisture, it produces acetylene gas which is quite similar in reaction to the natural ripening agents produced by fruit known as ethylene. Acetylene acts like ethylene and accelerates the ripening process.

Scientists say the release of acetylene gas could also affect the respiratory and nervous system, causing nausea and problems in breathing. In comparison, etheral is safe with no toxic effects, making it universally acceptable as fruit ripening agent, along with cytokinin -- a natural fruit ripening plant hormone. Etheral contains ethaphone and is cost-effective, too.