Preparations on for Chithirai festival

Officials attend meeting, discuss requirements 

Ahead of the fortnight-long Chithirai festival, which is expected to be witnessed by about a million people from far and near, the district administration convened a preliminary meeting attended by officials from various departments on the requirements ranging from basic needs to infrastructural facilities.

District Collector L. Subramanian, who presided over the meeting discussed the role and duties of each department and their level of preparedness. The annual festival would begin from April 30. At a time, when drinking water was posing to be a big problem across Madurai city and peripheries, the allocation for the festival was discussed in detail.

The alternative arrangements and the mode of supply was listed out by the Corporation officials.

Owing to the dwindling level of water in the Vaigai dam, water would not be released for the spectacle of Lord Kallazhagar’s descent into the Vaigai on May 14, Mr. Subramanian said. “A small pit will be dug and filled with water which will be used during the ceremony,” he explained.

Stating that there would be mass movement of people, he said that a large posse of policemen and officials would be deployed to keep a check on instances of theft and pick-pocketing.

City Health Officer Yasodha Mani stated that additional sanitation workers would be deployed around the temple during the days of the festival. “Garbage will be cleared systematically and sanitation facilities will be in place in the areas surrounding the temple,” she said.

The Collector directed the Health Department to set up temporary dispensaries to administer first aid in the event of any emergency and treat cases of dehydration and sunstroke. In addition to this, the Health department will also have ambulances on standby.

While many people will organise ‘annadhaanams’ or public distribution of food during the festival, Food Safety Officials (FSO) will test them if distribution was on a large scale.

Speaking about the transport facilities in place, Mr. Subramanian said that the transport department would operate additional buses for the benefit of the devotees who will travel from mofussil areas to the city.

SC stays trial court order

Food adulteration case

SRINAGAR: Supreme Court Monday stayed the trial court orders against two private food manufacturing companies of Kashmir which were penalized and also feared closure.

The division bench of Supreme Court while staying the series of orders passed by the Jammu and Kashmir High Court against the Kyhber Milk Processing Plant and Rehmat Spice Processing Plant observed: “The J&K High Court should not proceed in the matter of PIL No 1/2012 when the Supreme Court is hearing the appeal.”

Senior counsel, Zaffar Shah, who appeared on behalf of the two private companies, said that the Apex court passed the order in light of series of orders including Rs 10 crore penalties on each company passed by the state High Court.

Both the companies had approached the Apex Court with their appeals against the trial court orders.

After hearing State respondents and the counsel of the companies, the Apex Court posted the matter for further consideration in August 2014.

Earlier, a three judge bench of the Supreme Court stayed the trial order dated February 13, 2014. The Court had observed that the High Court should not have proceeded in the matter when the Supreme Court was hearing the appeal.

The High Court had asked the government to submit analysis reports of samples lifted from food items marketed by these companies in compliance of order dated February 13, 2014.

On December 23 while taking cognizance of a report on sale of “adulterated food” items, the High Court had imposed Rs 30 crore costs on three food-processing companies including two Kashmir-based companies, Khyber and Kanwal. The third company was Delhi-based Avon Agro Industries Pvt Ltd.

However, the Apex Court stayed that order of imposing Rs 10 crore on these companies which had been challenged by Khyber Agro Milk Farms Limited and the petitioner company was asked to approach the Jammu and Kashmir High Court for its vacation.

A Public Interest Litigation (PIL) regarding food safety has been submitted in the court seeking directions to the state for enforcing Food Safety Standards Act, 2006 and rules made there under with reasonable promptitude.

On February 25, the High Court directed the government to lift samples from the milk marketed by M/S Khyber Agro Milk Farms once a week and forward the same to laboratory for analysis and file report in the Court.

While as on April 7, the Court directed Commissioner Food Safety to constitute a panel of experts to inspect the milk processing unit of Khyber Agro Milk Farms and file a comprehensive report by the next date of hearing on April 28.

Lack of FSSI logo delaying Bisleri's entry into beverages: Chauhan

Mumbai, April 28: 

Bureaucratic hurdles have led Ramesh Chauhan, Chairman of Bisleri International, to delay his entry into the beverage segment this summer. 

The erstwhile owner of iconic brands like ThumsUp and Limca is waiting to get clearance from the Food Safety & Standards Authority of India for creating a new beverages category in the area of functional fortified drinks targeting youth. 

“We have to go through the Food Safety and Standards Authority to enter a new category and there are bureaucratic delays since the product has to be approved by them. At the moment, the beverage that we are considering is only on paper and we are still trying to define it and it may take months before we launch it,’’ says Chauhan. 

The Food Safety and Standards Authority of India has been created for laying down science-based standards for food articles and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. All food-based products have to carry the FSSI logo. 

“Our whole idea is to create a new beverage category which will not just limit itself to the health platform. It will be a youth-oriented product and we are still trying to define the new category. In beverages, if you do not have a new category, the product will get lost in the clutter,’’ he added. 

Ramesh Chauhan along with his elder brother Prakash Chauhan made history when they sold their iconic brands — ThumsUp, Limca and Citra to Coca-Cola nearly two decades ago. Today, they are ready to make a splash again in beverages with "differentiated" products to create their own niche in the already cluttered beverage segment. While Prakash Chauhan believes he has already found the "niche" by creating a coffee flavoured carbonated drink, younger brother Ramesh Chauhan has been delayed in creating a new beverage category with a "differentiated" product. 

"We have to be different and unless we create a new category there is no point in launching a beverage brand it now. While it is not going to be regular cola, energy or juice brand, it will be youth oriented and its launch will happen only after the monsoon months," he added. 

Meanwhile, his elder brother Prakash Chauhan believes he has already created a niche in the carbonated drinks category (CSD) with Café Cuba. Having test launched the product early this year, it is now poised for a national launch with target to make it a Rs 1,000 crore brand in the next 18 months. 

Nadia Chauhan, Joint Managing Director, Parle Agro, said: "We had decided to re-enter the cola category with a differentiated product to have an edge in the Rs 15,000 crore CSD category and will be investing Rs 50 crore this year towards building the brand.’’ 

Café Cuba is also expected to get manufactured by franchises in markets like Africa, Middle East and Europe.

RAW TO RIPE IN 24 HOURS MANGOES COULD BE RIPE WITH TROUBLE

It’s No Longer Just Traders; Farmers Too Are Using Chemicals To Turn King Of Fruits Yellow Faster

Garbed in a rich yellow coat with a smattering of green, the ‘king’ of fruits rests in the cool interiors of retail outlets or sits in dusty roadside stalls, waiting to be picked. For many customers, mangoes are the first choice this season but few realize that look of the fruit has little to do with its lineage and more with the chemicals used to ripen it. 

With mangoes off to a weak start this summer, there is a rise in instances of the fruits being artificially ripened to meet the growing demand. Officials in the food safety department are gearing up to net vendors indulging in the practice, but say it is going to be tough to curb it this year as farmers themselves are resorting to the practice. 

“Usually artificial ripening — most commonly with calcium carbide — is done once the produce reaches the vendors,” said a senior official in the food safety department. “But following the raids we conducted last year, we believe that vendors are asking farmers to use chemicals to avoid being caught,” he said. 

Starting this week, the food safety department will undertake a series of raids at godowns in Koyambedu, T Nagar and Mylapore. “If chemicals like calcium carbide are used, the fruits become ripe within 24 hours instead of, say, 72 hours. This time with the supply being low, we have stepped up vigilance,” said the official. 

Farmers clear all the fruits from the tree at one go, including mangoes that are green. The harvest is transported to a godown by vendors and retailers and artificially ripened with calcium carbide, which is reported to have carcinogenic effects, and ethephon, an insecticide. Another method involves lighting a kerosene stove or incense sticks in closed rooms and ‘smoking’ the fruits till the skin turns yellow. Experts say these mangoes look bright yellow and have a longer shelf life but are dangerous to eat. 

Calcium carbide is banned under Section 44A of the Prevention of Food Adulteration Act, but is widely used by fruit merchants. The chemical in solid form is kept wrapped in paper among the fruits. It reacts with water to form acetylene, which catalyses the ripening process. 

Many vendors admitted to indulging in the practice to meet the demand. “People often pick mangoes that look big and yellow. It is hard to find such mangoes if you let them ripen naturally,” said K Ramesh, a vendor in Koyambedu, who said he adopted artificial methods occasionally. “The demand is high and supply weak,” he said. 

Medical experts say calcium carbide may contain traces of arsenic and phosphorous, which could damage the kidney and liver and cause ulcers and gastric problems. “If they are artificially ripened, mangoes could pose serious health hazards even if they are eaten in moderate measure,” said surgical gastroenterologist Dr R Surendran, citing diarrhoea and abdominal cramps as examples of medical problems. 

ekatha.ann@timesgroup.com SPOT THE DIFFERENCE | A few pointers to help you distinguish an artificially ripened mango from an organic one 

Colour: Artificially ripened mango will have patches of green that will be clearly distinguishable from the yellow, or an unnaturally bright yellow colour. The skin of a naturally ripened mango will be a uniform blend of yellow and green 

Taste: 

Artificially ripened mangoes cause a slight burning sensation in the mouth Colour of pulp: In a naturally ripened mango, the pulp is a bright reddish-yellow. In an artificially ripened mango, there will be patches of light and dark yellow Juice: A naturally ripened mango will be sweet and have a lot of juice,  while artificially ripened ones have little or no juice

City surrenders to Mango mania

The king of fruits has arrived in the city and the people are going gung-ho about this all time faviroutie seasoned fruit. Despite priced a little high than last year; people are showing no qualms in enjoying the tasty, healthy and exotic mangoes. 

Maavinhann bandidya? (Have the mangoes arrived?), is the most common question one asks or hears during the early days of April. The answer is yes! The king of all fruits seems ubiquitous, so much so that it’s difficult to elude its sight over a stroll through the lanes of the city. And the sense of hoopla that it brings to life in an exquisitely subtle manner is a pleasant paradox. Alphonso, Rajpuri, Badami, Sakkargutti and many more varieties have already entered the market and the prices are expected to go down quickly in coming days. It is going to be maavinhannin kaala! (Season of mangoes)

JP Nagar is distinguished for its rich cultural background, with several communities famous for their food, frolic and festivities, and with the mangoes added to the already extravagant platter, the fun can only get better. Pickles are already prepared in big jars in many of the households and the ripened fruits have been eagerly awaited. During April and May, the months known for auspicious dates according to the Hindu calendar, there will be a lot of festivals and marriages, and the king of fruits will undoubtedly be a major ingredient for the menu. 

“The list of eateries that can be dished out of mango is ample. There is Amras, mango rice bath, mango chutney, seekarane (squashed mango), lassi, burfi, salads and so on. Now we also have mousses, biscuits, pastries, smoothie and other non traditional dishes as well,” says Madhuchandra, a caterer. He also stated that the customers prefer these dishes over the others for one, they are non perennial and two and they are special yet cheap.

The restaurateurs too have cashed on to the people’s craze. Rajdhani for example, are running a festival under the name Aamlicious. Sandeep Chauhan, the Captain of Rajdhani restaurant at Bangalore Central, JP Nagar listed out the aam-dishes.” Aamras will be available daily; along with that aam ki sabzi, aam ki roti, lassi, sweets and a special dish will be served on different days,” he said.

“Mangoes taste so good that people forget they are also healthy!” says Bhattacharjee, a botanist. They prevent cancer, lower cholesterol, improve skin and eye sight, help in diabetes, improve digestion and sex, and also boost immune system”, he said. He also said that mangoes act as a remedy for heat stroke, a vital point considering the present scorching weather.

Amidst the buzz, one has to be careful not to buy artificially ripened fruits. Harmful chemicals like calcium carbide might be used for artificial ripening; about sixty percent of mangoes harvested early in the season are expected to be ripened by calcium carbide, an act liable for punishment under the Food Safety and Standards Act, 2006. 

Artificially ripened mangoes, unlike natural ones will not have a good aroma. Though they have a yellow outer skin, the tissue inside will not be ripe and will be dry and less juicy than the ripened ones. Fruits that have a uniform color are likely to have been artificially ripened. So it is important to wash the fruits before consuming by keeping them under running water so that the chemicals get washed away. It is also advisable to remove the peel before cutting the fruits into pieces. The best way to avoid artificially ripened mangoes is not to buy mangoes till the end April, which is when the actual mango season, kicks off. The entire world is nature’s catharsis and we are eagerly awaiting one of its masterstrokes.

Food traders must register, obtain licence, food and drugs administration says

Navi Mumbai: The Food and Drugs Administration, Konkan Division, has appealed to all traders dealing in food articles, to register their business with the FDA or face penal action.

"From April 1, we started accepting online applications for enrolling new registrations, as well issuing license for traders, as per the Food Safety and Standards Act, 2006. Without registration or without license, nobody can do business," said FDA joint commissioner (Konkan Division) S K Shere.Those with annual turnover of less than Rs 12 lakh, need to register with the FDA, while those making more than Rs 12 lakh, need to get a licence as well.

What’s in your dabba?

Uday Foundation wants fried and packaged food stalls removed from the immediate vicinity of schools 

Delhi-based body junks FSSAI's report on nutritional norms for kids, offers food for thought with pan-India survey of school canteens.

Reposing no faith in the Food Safety and Standards Authority of India (FSSAI) report offering guidelines for keeping junk food and aerated drinks away from in and around schools, Delhi-based Uday Foundation has decided to embark on a survey collating information on the diverse food served in schools pan-India and to identify the good from the bad.

Experts, particularly the Centre for Science and Environment (CSE), who have been involved in the expert panel, set up to advice FSSAI on framing the guidelines, have voiced their reservations about the report that was submitted to the Delhi High Court recently. There are aspersions that FSSAI tweaked its reports against the expert advice issued.

Uday Foundation, which filed the public interest litigation (PIL) in 2010, that prompted the High Court to ask FSSAI to frame these guidelines, is clearly disappointed with the report and is launching a parallel report.

In a pro-active response to the foundation's PIL, the Delhi High Court had mandated that FSSAI work out an action plan from ridding the schools and their periphery of junk food and aerated drinks.

The food authority was also asked to consult the All India Food Processors Association (AIFPA) and restaurant associations. However, the report seems to have lent its ear more to the industry than the experts, observed Sunita Narain, director, CSE, who cochaired the expert committee.

"We had recommended that carbonated beverages, sugar sweetened non-carbonated beverages, chips and other packaged food and confectionery items be banned from school and its periphery up to a radius of 500 yards," Narain said, in response to an e-mail sent to her. This stern advice was diluted in the report to just "restricting/limiting" the supply of such items.

Similarly, the 500 yards (457 metres) was shrunk to 50 metre-radius. Pointing to the industry's concerted efforts to scuttle the move to cleanse the schools of junk food, Narain point out, "The food industry first tried to block the setting up of the committee itself. But the court rejected this. Next, they changed their tactic to argue that the problem was not junk food but lack of physical activity."

In a clear betrayal of who the report was listening to, it suggested greater physical activity in schools. "The question now is about what is to be done with such junk food items which are high in salt, sugar and fat.

We think the court is seriously addressing this issue of huge public health concern," she said. But a disappointed Rahul Verma, founder of Uday Foundation, is not willing to wait and watch what the court does and is all set to roll up his sleeves and get to work. "We will cover 500 schools across the country, looking at the diverse native nutritive food.

We will also list out food high on empty calories that should be banned from the canteens. We will submit the list to amicus curiae, since it will be a representative list," he told Mirror. "A radius of 50 metres is just too small," protested Madhavi Kapur, principal of Aman Setu, a school in Wagholi.

"Junk food and aerated drinks should be banned from the school's vicinity. Instead fruit stalls can offer healthier food options to children. Outside packaged food is unhealthy.

Even with upma and poha you cannot be sure of the manner in which they were cooked. Parents should pack small tiffins for after-school hours. A well-monitored tuck shop in the school serving hot and fresh food could also help," she added.

"We don't allow children to eat outside food and serve them khichdi, which is made under strict vigilance. But what they eat outside the school is beyond our control. The surrounding area should be declared school zone and such food vendors should be kept away.

Even parents should be counselled," said Nanda Mane, principal of Nutan Marathi Vidyalay in Appa Balwant Chowk.

DINAMANI ARTICLE

Mango traders using calcium carbide will face action: FDA

MUMBAI: The Food and Drug Administration (FDA) has instructed mango traders not to use calcium carbide for artificially ripening mangoes.

"We have appealed to all mango traders not to use calcium carbide powder for artificially ripening mangoes. Those violating these norms will be dealt with under the Food Safety and Standards Act. However, traders can ripen mangoes by using ethylene gas-based ripening chambers. An official circular has already been sent to all the wholesale and retail mango traders," said S K Shere, joint commissioner, FDA (Konkan division).

The circular highlighted the hazards of using chemicals in this process. Apart from rendering the fruit tasteless, these chemicals also cause various health hazards such as low blood pressure, rashes, irritation in the eyes, throat and mouth.

KFC Creates A Veg Menu For India

NEW DELHI: KFC, the Kentucky-based fast-food chain known for its "finger-lickin' good" range of chicken fillets and burgers, has finally given in to India's penchant for vegetarianism. In what appears to be a first across all KFC franchises globally, KFC India has unveiled a segregated vegetarian menu along with a strong message about its newfound bias for vegetarian offerings.

Paneer Zinger and Veg Twister, in addition to the hot-selling Potato Krisper Burger, Veg Strips, Veg Rockin' Burger and Veg Rice Bowl will now vie for consumer mind space along with their popular non-veg counterparts. The company has not only introduced new products under its veg range, it has also tweaked its global tagline "So good" to "So veg, so good" to show its commitment towards the category.

Executives at the company say the new menu will help them satiate high local demand for vegetarian options. "We recognized an opportunity to deliver a significant vegetarian range for the Indian consumer, and to reach out to a broader target audience," says Dhruv Kaul, director of marketing at KFC India.

Around 42% of Indian households are vegetarian, according to the Food and Agricultural Association of the United Nations, and 35% of weekdays are vegetarian for rest of the non-vegetarian population. The apparent split is backed up by consumer choice at various fast food restaurants across the country. For instance, last month, on National Breakfast Day, out of the total free breakfast meals offered by fast food chain McDonald's, 66% customers chose a Veg McMuffin over Egg McMuffin.

Interestingly, McDonald's is the first global fast-food chain to bring in a customized vegetarian menu to India, which boasts of McAloo Tikki burgers, among others. Since then, it has steadily been increasing the number of vegetarian options on its menu, along with other chains such as Subway.

Similarly, as reported earlier by TOI, nearly 70% of the total pizzas sold in the country are vegetarian pizzas even in regions like Punjab, which is known for its meat-loving populace. "It also helps that vegetarian options are more affordable than non-vegetarian ones," says Arvind Singhal, chairman of retail consultancy Technopak.

In the future, vegetarian offerings are expected to play a big role for fast food companies in India, with more and more urban consumers preferring vegetarian food as it is considered healthier. At present, India is emerging as one of the fastest growing fast food markets in the world. According to a National Restaurant Association of India (NRAI) report, the fast food industry in India is estimated at Rs 8,000 crore and is growing at a CAGR of 35-40% annually.

DINAMALAR NEWS

Water supply plan for district chalked out

The Ernakulam district administration on Thursday chalked out a long-term water supply programme for increasing water availability and ensuring quality of water supplied within city limits.

The plan, to be implemented in 40 panchayats, envisages supply of drinking water using tanker lorries and by establishing distribution centres at various points. It stipulates setting up of a water collection centre in each panchayat, where distribution of water will be regulated by the local body concerned. Addressing a meeting to review the drought relief measures, district collector M.G. Rajamanickam asked the ground water department to find out at least one sustainable water resource in each Panchayat. He also issued strict directions to regulate water supply based on reports from tahsildars.

Further, steps have been initiated to intensify checks on the quality of water at the source of collection and a team comprising officials from the health, food safety and revnue departments has been formed. Directions have been issued to seize the vehicles not complying with the safety directions. The authority also proposes to commission in part the Kadamakkuday–Varappuzha drinking water project next month. A meeting to expedite laying of pipelines at Thanthonnithuruthu in Vypeen will be also convened.

Civic body continues drive against food adulteration, polythene

15 kg ice cream destroyed, fine of Rs 5900 realized

Jammu, Apr 24: Continuing its drive against food adulteration, the team of Jammu Municipal Corporation (JMC) today lifted samples from different shops from across the city and also destroyed 15 kg of ice cream, which was found to sub standard. 

The JMC team also seized 5 kg of polythene and realized a fine of Rs. 5900/ from the defaulters.

The JMC team led by health officer, Dr. Mohd Saleem Khan along with food safety officers, assistant sanitation officer, sanitary inspectors and other field staff under the instructions of Commissioner, Kiran Wattal, conducted a tour in different areas of the city including Bakshi Nagar, Raj Pura, Gandhi Nagar, Shastri Nagar, Gangyal, Sanjay Nagar, Digiana, and inspected number of food establishments including sweet shops, meat shops, fish shops, provisional stores, bakery shops, food stalls and moving vendors. 

The team lifted 4 food samples from different food establishments, which would be sent to food analyst for ascertaining the quality. The samples which were lifted included “Kaju Burfi” and “Milk Cake” from Pahawan’s Sweet Shop, Gandhi Nagar Jammu, “toasted bread” from M/s Rajesh Karyana Store Rajpura, Jammu and “Parle Biscuits” from M/s Gupta General Store, Bakshi Nagar. Apart from this, about 15 kg of Ice cream was also destroyed on spot from Jawala Fruit Ice Cream Corner at Gangyal which was found to be of poor quality and not fit for human consumption.

During the tour, the team also seized about 5 kg of polythene and realized a fine of Rs. 5900/- from the defaulters.

The JMC has appealed to all the food business operators to maintain quality standards and keep their surroundings neat and clean.

Those who do not adhere to the Food Safety & Standards Act 2006, will be penalized and action as per law will be taken against them, the JMC warned.

The shopkeepers were also instructed not to use polythene bags which in the long run are injurious to health and can cause cancer and impotency. The JMC requested the people to co-operate in making Jammu City free of polythene in this summer season.

Huge quantity of artificially coloured tea dust seized

Port Blair, Apr 23: In several reports in past Andaman Sheekha had highlighted about use of artificially coloured tea dusts in Andaman and Nicobar Islands, which may even damage Kidney. Now according to reports 750 kg artificially coloured tea dust seized from Haddo Wharf recently.

On receipt of an information from CID, A&N Police regarding the arrival of adulterated tea dust at Port Blair, the enforcement officials of Food Safety Department along with the officials of CID carried out an inspection of Haddo Wharf on Apr 17 and from a container they recovered 50 boxes (750 kgs) of packed tea dust supplied by M/s M.S.K Tea Company, Chennai.

According to sources during field test, it was observed that the tea dust is artificially coloured. Hence, samples were collected for its detailed analysis. The entire consignment has been detained and samples are being sent to Chennai and Kolkata based NABL Accredited Food Laboratories for analysis and report. “On receipt of analysis report, stringent action shall be taken against the supplier and buyer under the provision of Food Safety & Standards Act’ 2006,” a release said.

Drink Pure duo aim to end milk adulteration

Pravir and Partha, the proud creators of Drink PureThe Food Safety and Standards Authority of India (FSSAI) made a shocking revelation in 2011. In a first-of-its kind survey on milk adulteration the authority found that 70 percent of the milk in India is contaminated. Most Indians are consuming detergent and other contaminants along with milk without even realising it and consumers are largely helpless. How do you tell whether the milk you’re drinking is fit for consumption or not? For all you know you could be drinking poison in the name of nutrition.

This horrified two students at IIT Bhubaneshwar enough to do something about it. Pravir Singh Gupta and Partha Ghosh decided that it was time one stopped relying on government authorities and found a way to empower consumers instead. This led them to create Drink Pure - a device that would allow consumers to detect impurities in milk for themselves.

“Frequent reports of adulteration of milk with harmful chemicals, associated health hazards and lack of government surveillance for such incidents - inspired us to come up with the idea of Drink Pure – a simple take-at-home test to check milk for adulteration,” says Pravir.

How Drink Pure worksMost home based methods to test adulteration check only for water and are more often than not time consuming. The tests to detect chemical based adulteration use chemicals themselves and can only test for a limited number of contaminants at a time. Each chemical requires a different test and busy householders decide to forgo these entirely to save on time. This is where Drink Pure comes in.

“Drink Pure is a handheld device that uses semiconductor based sensors to detect adulteration in milk," explains Partha. "It does not require any chemical reagents to detect adulteration."

Pravir chimes in with the philosophy that has led the two of them to develop Drink Pure in the first place. “I strongly feel innovators need to focus on empowering consumers,” he says. "This is because in developing countries consumers are more likely to be cheated as producers take advantage of lax government agencies that fail to prevent it.”

However, the project has run into a familiar roadblock known to all budding inventors - shortage of funding.

“The design of the product is ready,” says Pravir. “However, currently we are trying to procure equipment to manufacture sensors. Some equipment we have managed to get but the rest is pending. Shortage of funding is the major challenge we are facing. We need an industry collaboration to help us manufacture a prototype.”

In their final year of B-tech at IIT Bhubaneshwar, the two hope to see their project come to fruition in the next couple of years. While, Pravir dreams of making it big as an entrepreneur, Partha wants to become a scientist and this – their respective areas of expertise and interests – they say is what makes them such a great innovating team.

The two 22-year-olds are currently working on a ‘surveillance system for smart cities’ and have filed for a few patents together. When asked will the partnership survive graduation, both insist in unison “Of course!”

Milk produced in Jammu & Kashmir found to be adulterated with detergents

As per sources, the Central Food Laboratory (CFL) is reported to have declared in its recent test report that the milk samples taken from one of the milk producing farms in the state of Jammu & Kashmir were found to be adulterated with the detergents.

Khyber Agro Farms is one of the leading milk producers in the state of J&K which supplies over 60 MT per day has failed in the milk adulteration test done by CFL.

The report from the Central Food Laboratory which was recently given to the Municipal Corporation at Srinagar has established that milk sources of Khyber contains detergent and is not fit for human consumption.

Considering this as a serious issue, the local district administrations along with the higher food officials are planning to take strict action and they may initiate a legal action against the company. The authorities will soon share the details of CFL findings among the general public.

Khyber was also in news last year when the samples of its tonned milk were found to be unsafe and substandard when tested by the Central Food Laboratory and was severely penalized under the provisions of the FSS Act, 2006.

Milk Adulteration is not only a matter of concern in J&K but it is one of the common concerns all over India because of the huge demand of milk in the country. Milk is a good source of nutrition needed by our body. Some common milk adulterants are: (a) Water (b) Starch (c) Urea (d) Vanaspati (e) Ammonium Sulphate (f) sodium carbonate (g) Hydrogen Peroxide (h) Formalin.

The presence of detergents in milk can cause food poisoning and other gastrointestinal complications. Urea present in the milk can damage the intestinal tract and digestive systems. Formalin present in the milk can cause organ dysfunction.

FSSAI had issued the information as how one can check the adulteration inmilk & milk products at home and at the testing laboratory.

'Detergent' in Kyber milk confirmed

India’s Central Food Laboratory has reported the milk produced by Khyber Agro Farms is unsafe for consumption as traces of synthetic detergent have been found in the samples.

Khyber Agro Farms located at Letapora in South Kashmir supplies sixty thousand liters of milk per day all across Kashmir that is being consumed by millions of Kashmiri people.

Highly placed sources said the Srinagar Municipal Corporation has received a report from Central Food Laboratory (CFL), Kolkata, which has declared Khyber milk unsafe and hazardous for human consumption. 

Taking serious note of the report, Commissioner, Municipal Corporation according to sources has directed Health Officer of the corporation to apprise the district administration officials about the issue so that legal action against the company could be initiated.

Sources said a high-level meeting would be held in Srinagar on Thursday which would be chaired by Divisional Commissioner Kashmir, Shalinder Kumar. Sources said that the issue would be discussed threadbare in the meeting.

Health Officer, Dr Shafqat Ahmed Khan, said a negative report about Khyber Agro Farms has been received by the corporation and in this regard a high level meeting was going to be held in Srinagar on Wednesday but due to some reasons it was postponed and now would be called on Thursday.

“Yes, the samples of Khyber milk have been contaminated. We have received the report. There is nothing to hide and we are going to inform the general public within days,” Khan said, adding that they would follow legal process and would apprise all the authorities about the negative report of the company.

The Health Officer said that it is a public issue and the authorities have taken a serious note of it. “The report is lying with me and we are going to initiate action against the company under law and soon after the meeting a notice would be sent to the said company,” he told CNS.

Pertinently, the High Court bench of Justice Hasnain Massodi and D S Thakur, while showing concern over poor implementation of Food Safety and Standards Act in the state, had held that presence of detergent in milk samples collected on its direction from the market is indicative of milk having been manufactured with constituents highly harmful for human consumption.

“Synthetic milk,” the bench had observed, “as per available scientific research is prepared by mixing urea, caustic soda, refined oil and common detergents. The detergents are used to dissolve oil in water giving frothy solution characters of white colour of milk. Refined oil is used as substitute for milk fat. Caustic soda is used to blend milk and to neutralise acidity preventing it from turning sour during its transport from the place it is manufactured to the consumers.” The bench had observed: “The synthetic milk may cause cancer as it has carcinogenic properties. It may cause cancer and other serious ailments of vital organs of a human being.”

According to a study conducted by the Food Safety Standards Authority of India (FSSAI) experts fear the consumption of contaminated milk by the gullible people across the state could lead to gastroenteritis, food poisoning, endocrinology and several other chronic diseases.

Ban sought on junk food in schools

The Centre for Science and Environment Director-General, Sunita Narain, has demanded that all junk food be banned from unaided and private schools across the country. Food high in fat, sugar and salt (HFSS) should not be available in educational institutions and within 500 yards of them.

Ms. Narain is the chairperson of the working group set up by the Food Safety and Standard Authority of India as per the Delhi High Court’s directions in 2013. It has given a set of guidelines for regulating consumption of HFSS food among children.

“Schools are not the right place for promoting HFSS foods. Benefits of balanced, fresh and traditional food cannot be replaced. Frequent consumption of food high in salt, sugar and fats and low in other essential macros and micronutrients is detrimental and should be avoided. Children are not the best judge of their food choice. They have limited understanding about the impact of food on their health. Broadly, they are not aware about the concept of balanced diet and what kind of food is to be consumed and avoided to achieve it,” Ms. Narain added.

She also said cricketers, Bollywood actors and other celebrities should avoid endorsing junk food.

“Advertisement of HFSS food targeted on children and adolescents should not be allowed to be broadcast on television and radio from 4 p.m. to 10 p.m. on weekdays and from 8 a.m. to 10 p.m. on weekends and holidays.”

Dietary recommendations in schools are whole wheat roti/poori with seasonal vegetable, multi-whole grain roti/poori with seasonal vegetable, rice and dal, vegetable pulao, rice and black chana, sweet dalia, rice and white chana, idli, vada, sambar, kheer and milk products like curd, buttermilk and lassi.

While Ms. Narain had six paediatricians and nutritionists working as members of the working group, representatives of industry associations submitted a document titled “Guidelines on Wholesome Food and Nutrition for School Canteen” to the expert group on January 16, 2013.

In 2010, a public interest litigation was filed by the Uday Foundation, a Delhi-based non-profit organisation seeking a ban on junk food sold in schools, regulations on junk food promotion and advertisement and development of school canteen policy.

‘Children are not the best judge of their food choice’

‘Celebrities should avoid endorsing junk food’

Need to specify junk food items regulated in schools: HC

The Delhi High Court Wednesday stressed the need to specify the junk food items that should be regulated in schools.

Hearing a plea seeking a ban on junk food in and around schools, the court asked advocate Neeraj Kishan Kaul, the amicus curiae in the case, to segregate the portion enforceable in the draft guidelines submitted by an expert panel.

A division bench of Chief Justice G. Rohini and Justice Pradeep Nandrajog asked the amicus curie to submit a report within three weeks and posted the matter for further hearing Aug 6.

The court's order came on a plea filed by social activist Rahul Verma of the NGO Uday Foundation, who demanded a ban on the sale of junk food in schools.

It further wanted the high court to initiate measures to discourage availability of fast food within 500 yards of schools in Delhi, besides formulating a canteen policy.

The draft guidelines recommended "restricting/limiting availability of junk food" in schools and nearby areas, instead of complete ban that was submitted by the working group.

The experts who drafted the guidelines are split on the issue.

Environmentalist Sunita Narain, who was part of the expert panel to render opinion on dietary habit and consumption of junk food amongst school children, alleged that the original recommendations were diluted to accommodate and protect the food industry.

The draft guideline for regulating food high in fat, sugar and salt (HFSS), also popularly known as junk food, submitted by the Food Safety and Standards Authority of India (FSSAI), was not equipped to safeguard the health of school children, alleged Narain.

The panel members suggested ban on junk food within a radius of 500 yards around schools. However, in the draft guidelines, the distance was reduced to 50 metres.

CSE welcomes HC's move seeking response on case of banning junk foods in schools

LUCKNOW: Centre for Science and Environment (CSE) has welcomed the direction of Delhi high court in the case of banning junk food in schools. In its direction to the amicus curiae N K Kaul, the bench has asked him to file a detailed response within three weeks segregating what out of the submitted guidelines is enforceable and what is suggestive. The court also stressed on the need to specify the junk food items that should be regulated in schools. 

The case goes back to 2010, when Uday Foundation, a Delhi-based non-profit organisation, filed a Public Interest Litigation (PIL), seeking ban on junk food sold in schools and around them, regulation of junk food promotion and advertisement, and development of a school canteen policy. In response to this, the court had asked the Food Safety and Standards Authority of India (FSSAI) to set guidelines. In March 2014, the FSSAI submitted a set of guidelines to the court for "making available quality and safe foods in schools". The guidelines were developed by an 'expert group' set up by FSSAI as per directions of the court in September 2013. 

However, CSE pointed out a serious problem with the guidelines - it contended that a close look at the guidelines submitted to the court by FSSAI reveals they will prove to be totally ineffective in addressing requests of the PIL. CSE experts allege that the food industry has worked to influence the expert group's guidelines. as a result of which a diluted set of guidelines has been submitted to the court. 

"This is not the same set of guidelines, equipped to safeguard the health of school children, which was developed by those who are best suited to the issue like eminent pediatricians, public health specialists and nutritionists as members of the Working Group", CSE said. 

The director general of CSE, Sunita Narain said, "We believe that to begin with, carbonated beverages, sugar sweetened non-carbonated beverages, chips and other fried packed foods, potato fries and confectionery items should be completely banned from schools and near-by areas of 500 yards." 

Notably, non-industry members of the FSSAI working group have got the industry representatives on the group to endorse this list of junk foods. Narain adds "The question now is about what is to be done with such junk food items which are high in salt, sugar and fats. We think the court is seriously addressing this issue of huge public health concern."

Don’t leave it to kids to decide what they should eat: NGO

Non-government organisation Uday Foundation, which has sought a ban on the sale of junk food in school premises and within a 500-metre radius, on Wednesday questioned the logic of restricting the availability of such food items only there.

In its submission before a Division Bench of Justice G. Rohini and Justice Pradeep Nandrajog, the petitioner questioned the rationality of leaving it to the children to decide which food items are healthy or unhealthy for them.

On Tuesday, the Centre for Science and Environment Director-General Sunita Narain also alleged that the Food Safety and Standards Authority of India (FSSAI) had diluted the original guidelines prepared by an expert group.

The expert group had suggested restricting the availability and consumption of junk food or food high in fat, sugar and salt in schools and in a 50-metre radius around them. It had also called for increasing the availability of wholesome food to school children across the country.

The Bench also refused to endorse the draft guidelines and asked the petitioner to submit suggestions by August 6, the next date of hearing.

The committee has identified chips, fried foods, sugar-sweetened carbonated beverages, sugar-sweetened non-carbonated beverages, ready-to-eat noodles, pizzas, burgers, potato fries and confectionery items as the common foods containing fat, sugar and salt in high quantities.

Another category of concern is the non-standardised deep fried foods such as samosa , chana-bhaturaetc that are available in school canteens and nearby. The guidelines state that the school managements must ensure regulation of such foods through canteen policies that promote consumption of healthy, wholesome and nutritious foods alone.

‘All schools should adopt a uniform canteen policy’

Provide nutritious food to children: CSE’s Sunita Narain

Asserting that banning junk food in schools is the need of the hour, the Centre for Science and Environment Director-General Sunita Narain has demanded that a uniform canteen policy be adopted by all unaided and private schools across the country.

Noting that canteens in schools not be treated as commercial outlets, Ms. Narain said a suitable policy enabling nutritious, wholesome and healthy food to children be developed and adopted across the country. Ms. Narain heads the working group constituted to prepare a draft guideline after the Delhi High Court on September 4, 2013, directed the Food Safety and Standards Authority of India to consult experts in health and junk food. “We need to understand that canteens carry a social responsibility towards inculcating healthy eating behaviours. Canteen policies based on nutrition criteria have been developed in Australia, Canada, Singapore and Abu Dhabi.”

Having studied various models in different countries, she wants canteens in all schools in the country to categorise the food served. “Canteens must specify food like green (healthy). Eighty per cent of the food must be green. Red (unhealthy) should not be available at all and orange (non-standardised food like samosa) be available sparingly in the canteens.”

She said children should be fed proper breakfast at home and they must be encouraged to bring home-cooked food to schools.

A school health team has also been suggested in each school comprising teachers, parents, students and operators of canteens.

Tata Starbucks moves HC to release consignment of syrups blocked by food regulator

NEW DELHI: India's food safety regulator is having Starbucks Coffee in a bit of froth. 

The Food Safety and Standard Authority of India (FSSAI) has blocked a consignment of syrups meant for the US-based coffee chain's local joint venture, prompting Tata Starbucks to approach the Bombay High Court for relief as the items rot in a Mumbai port warehouse. 

Two people with direct knowledge of the matter said the consignment blocked by the FSSAI earlier this month contained flavored syrups used for preparing beverages sold at Starbucks outlets. 

An FSSAI official said the agency has sought some clarification from Tata Starbucks on the products. 

Avani Davda, chief executive of Tata Starbucks, said the company has filed a writ petition in the high court seeking the release of its consignment. "We have been importing these products since the launch of Starbucks in India," Davda said, while terming the incident "highly unusual" as the FSSAI had previously cleared imports of products with the same composition. 

The case is scheduled for hearing on Tuesday, one of the two people cited above said. An FSSAI spokesman did not respond to a phone message seeking comment left at his office. 

"Our imports are compliant with the standards prescribed under the Food Safety and Standards Act and are safe for consumption. These products are used across the Starbucks stores in 64 countries over more than 40 years," Davda said.

Stale fruits end up as juice in many stalls in Salem

With the soaring temperature and scorching heat, the demand for fresh juice is on the rise in Salem.
If the fruit juice vendor offers you a discount next time, be cautious. The juice he gives may be prepared from partially-rotten fruits and those that were disposed of from fruit shops after found unfit for sale.
To beat the heat, people tend to consume fresh fruit juices. Due to the demand and soaring price of fruits, juice stalls have increased the price of juices. But a few stalls in the city sell juices on discount on any day.
Excess heat
The reason - the fruits kept for display at the stalls become stale due to excess heat. Since customers do not prefer such fruits, the vendors use them for juices and sell at a discount price.
If the price of normal grape juice is Rs. 20 and the mango juice is Rs. 25, it is sold at Rs. 10 just to dispose of the available fruits at the earliest. Fruits should be stored at particular temperature and skins should be peeled and cut for making fresh juices. But usually, vendors chop fruits and store them in the open.
Consumption of these juices would lead to diarrhoea and viral infection, said T. Anuradha, District Designated Officer, Tamil Nadu Food Safety and Drug Administration Department.

Sale of Artificially-ripened Fruits Under the Lens

Ripe mangoes on display at a roadside fruit retail shop at Ernakulam market on Sunday

After receiving strict instructions from the State Food Safety Commissioner K Anil Kumar, the Ernakulam Food Safety Department has decided to intensify the inspections to quell the sale of artificially-ripened fruits, especially mangoes, in the district.

The order came after the authorities seized 620 kg of spurious fruits from the Agricultural Urban Wholesale Market (AUWM) at Maradu on Saturday.

Ironically, the Urban Wholesale Market at Maradu was used to be considered one of the major suppliers of naturally-grown fruits and vegetables in Ernakulam district, till a couple of days ago.

According to the authorities, the traders are now resorting to such illicit methods to ripen the produce, to meet the current high demand of fruits in the market.

They said that though there are several methods to ripen the fruits synthetically, the use of calcium carbide is the most common practice being adopted by traders in the state.

“Such ripening methods have increased drastically and we have already brought the issue before the Food Safety authorities of neighbouring states, including Karnataka and Tamil Nadu, as part of the mission to block the flow of artificially-ripened fruits from these states to Kerala.

“Moreover, we have strengthened the inspections in the district to exterminate such illicit sales, in coordination with the Shadow police. The raids will be conducted throughout the year,” said T A Abdul Majeed, Food and Safety Officer, Intelligence Wing, Ernakulam.

The Food Safety Department has urged the people to be careful while buying fruits this summer.

“There are some ways to identify the artificially-ripened mangoes. They will give off exactly the same smell as calcium carbide. Also, the mango will be consistently yellow, unlike the naturally-grown fruit which will have different shades on its body.

“There will also be a difference in the taste of the fruit, though that is not so easy to identify,” The officials said.

“ If anyone gets any information about the sale of artificially-ripened fruits in the district, they should register a complaint with the department by calling the toll-free number, 1800-425-1125,” the officials of the department said.

The department officials have warned the people about the ill-effects of consuming such fruits.

“By washing the fruits thoroughly, we can lessen the ill-effects of the artificially-ripened fruits to an extent. But even then, such fruits can cause major health hazards,” the authorities said.

“ The acetylene gas emitted by calcium carbide can lessen the oxygen supply to the brain. Other ill-effects include headaches, sleeping disorders, memory loss, mouth ulcers, skin rashes, renal problems and even cancer,” the authorities warned.

Chewing gutkha may land you in jail in Bengal

KOLKATA: Do you chew gutkha? Better kick the habit soon, or you might land up behind bars. 

Faced with criticism that the ban of gutkha remained on paper only in the state, the government has decided to crack down on the sale and consumption of chewing tobacco from May 1.

The crackdown decision has already been circulated through a gazette notification. The notification states that not only the seller, but the buyer would also be penalized for being a patron of this dangerous substance that causes cancer. 

"The chief minister asked for stringent action against the sale and consumption of gutkha to reduce the risk of oral cancer. So, we are implementing the order," said director (health education) Sushanta Bandyopadhyay. 

Till date, 26 states — including Bengal — and seven Union Territories have banned the sale, manufacture, distribution and storage of gutkha and all its variants under the Food Safety and Regulation (Prohibition) Act, 2011. Maharashtra's has been the biggest success story. Though Bengal banned the manufacture and sale of gutkha in May 2013, it could not enforce the ban effectively. The notification was issued by the commissioner of food safety. 

Manufacturers have taken to providing the tobacco free with a sachet of paan masala.

FOOD SAFETY INSPECTION AT CHALA

Food Safety officials conducted inspections at various wholesale and retail shops selling mangoes at the Chala market on Saturday, following complaints that some sellers are using calcium carbide to fasten the ripening process.

The officials collected samples from various shops. These samples were sent to a laboratory and the test results would be known in a week, said officials. 

HYGIENE ISSUES

Food items are seen cooked and served on the wayside at certain locations in the city under unhygienic conditions. This is a public health threat. The food safety authorities should look into the matter seriously. Action should be initiated against those who stored food items and commodities for cooking in unhygienic conditions.

C. Chandrasekharan Nair, Kozhikode

Quality of tanker water under scanner

The quality of water carried in tanker lorries as drinking water has now come under the scanner with the city police seizing four lorries carrying contaminated water.

The lorries seized recently were commercially supplying water drawn from the well of the house of the owner of the vehicles. The contaminated water was being supplied to several flats and other residences in the city.

City police said they had received complaints about poor quality of drinking water supplied in tanker lorries in different parts of the city.

The police said they would work in tandem with the Health Department and Food Safety officials to curb the sale of contaminated water in the city.

“All vehicles supplying drinking water have to carry licence issued by the Food Safety Department. The source from which they take the water also has to be licensed. It is now mandatory for the tanker lorries supplying water to have the licence details painted on their sides,” said Food Safety Assistant Commissioner K. Ajith Kumar.

Food experts call for good manufacturing practices

CERTIFICATES ON RIPENING OF FRUITS PROVIDED BY THE DEALERS AND SUPPLIERS COULD CURB ARTIFICIAL RIPENING

Calcium carbide, ethylene gases trigger ripening processUse of carbide gas in ripening of fruits has been prohibited

Food safety experts have called for the introduction of guidelines, including Good Manufacturing Practices (GMP), for ripening of fruits following reports of the use of chemicals for ripening mangoes.

The Kochi City police seized 40 kg of mangoes on Saturday, suspected to be ripened using calcium carbide, from a fruit stall at Nettoor market. Besides the mangoes, the police also seized five kg of calcium carbide and detained Sanu, 38, of Nettoor, who operated the stall.

The introduction of GMP for ripening of fruits for domestic markets can address the issue to a considerable extent, says M.K. Mukundan, the director of Council for Food Research Development, Konni. Dealers and suppliers of fruits need to be made to follow a set of procedures for ripening of fruits and its storage. Certificates regarding the ripening of fruits should be provided by the dealers and suppliers. They should be asked to follow GMP for ripening methods. The premises used for ripening and storage should also be certified, suggests Dr. Mukundan.

Acetylene and ethylene gases trigger ripening process. Introduction of smoke fumes, as followed in the traditional methods of ripening, helps trigger the process, he says.

The Food Safety and Standards Act has prohibited the use of carbide gas in ripening of fruits. The Act specifies that “no person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.” However, the use of ethylene gas (fruit ripening plant hormone) in low concentration has been permitted to trigger the ripening of fruits.

K. Ajithkumar, the designated officer of the Food Safety and Standards Act, says the law permits only natural ripening of fruits. He too suggested following of GMP for ripening of fruits. Law prescribes a punishment of imprisonment up to two years and fine up to Rs. 5 lakh for the use of carbide gas, often used for inducing uniform ripening of fruits, he says.

Though the traces of the chemicals can be identified in labs, the consumers of fruits can escape the ill-effects of the use of calcium carbide gas by thoroughly washing the fruits. Peeling off the skin of the fruits would also help in avoiding the chemicals, he suggests.

While buying fruits like mangoes, avoid the fruits which don’t have the natural aberrations and black spots on them. Also avoid fruits which are found covered with white powder, he says

Calcium carbide, ethylene gases trigger ripening process

Use of carbide gas in ripening of fruits has been prohibited

Industry call for better product labelling of imported food

Food groups are calling for better food labelling to help shoppers identify imported foods. 

INDUSTRY groups have called for better product labelling to help shoppers identify imported foods.

In the wake of a Federal Government announcement of a country-of-origin labelling inquiry, Roy Morgan research indicates that consumers are “aware of the benefits of buying Aussie products, and of the impact that their purchasing behaviour has on jobs, local business and future opportunities.”

Almost $2 billion worth of foreign fruit, vegetables and nuts landed on our shores last year.

Apple and Pear Australia Limited Industry Services Manager Annie Farrow said stronger labelling laws were needed so shoppers could make informed decisions.

“The current ‘Made in Australia’ label can be a little confusing, if not outright misleading,” she said.

“It can actually mean that all the ingredients are imported, and simply mixed or packaged in Australia.

“Worse, under current legislation ‘Made in Australia’ can be used in labelling processed fruit or juice if more than 50 per cent of the value of the product is added in Australia, regardless of where the fruit comes from.”

Australian Made Campaign chief executive Ian Harrison said it was wrong imports that underwent minor processes here such as juicing, dicing and slicing, crumbing or coating could be termed Made in Australia or Australian Made.

Ritchies Supermarkets has rolled out Aussie-branded bays within aisles to highlight SPC Ardmona’s locally grown and made canned fruit and baked beans in its 70 stores.

SPC, which received a $22 million assistance package from the state government, claims more than 70 per cent of canned tomatoes bought in Australia are imported.

AusVeg spokesman Hugh Gurney urged shoppers to buy more Australian vegetables.

“Cheap imports from countries such as China and New Zealand are creating problems for the Australian vegetable processing industry, which has seen a number of operations cease over the past two years,” he said.

Coles and Woolworths said 96 per cent of all fresh produce they sell is grown in Australia.

Coles said its SmartBuy frozen vegetables and potato products are now 100 per cent Australian grown.

Woolworths has teamed with SPC Ardmona to source Select brand tinned fruit and tomatoes. Its Select frozen vegetables will be 100 per cent Australian-supplied by May.

WHERE YOUR FOOD COMES FROM

Frozen vegetable imports

1. Prepared potatoes $98m

2. Vegetable mixes $38m

3. Peas $26m

4. Other vegetables $21m

5. Sweet corn $14m

FROZEN VEGETABLE IMPORTS BY COUNTRY

1. New Zealand $111m

2. Holland $30m

3. China $27m

4. United States $22m

5. Belgium $20m

PROCESSED VEGETABLE IMPORTS

1. Italy $80m

2. China $36m

3. New Zealand $31m

4. United States $29m

How does food become contaminated?

A contaminant is any physical, chemical or biological entity that is potentially undesirable for the human health. Contaminants are the substances which are not intentionally added to food items, but there are probable situations where the contaminants come in contact with a food item. They are:

* Operations involved in crop husbandry

* Operation involved in animal husbandry

* Operations involved in production veterinary medicines

* During manufacturing

* Treatment

* Packing or packaging

* During transportation or holding of food items

Contaminants can be man-made substances produced by factories, such as DDT or toxaphene. Industrial contaminants expose extensive threat as they have a long life and can spread to a larger area.

The industrial effluents enter into the upper atmosphere and end up falling to the ground in the form of precipitation, contaminating the environment. 

Chemicals like calcium carbide and oxytocin are reportedly being used in fruit and vegetable for artificial ripening of fruits and for increasing the size of fruits and vegetables respectively.

Calcium carbide is a carcinogenic agent and banned under the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011. Ethephon is a pesticide and so it is not recommended as a ripening enhancer.

Oxytocin is a mammalian hormone, used as a drug in veterinary services which is not advised for use in fresh fruits and vegetables.

In harmonization with the international laws pertaining to contaminants, the Food Safety and Standards Authority of India has banned certain chemicals to be used in food production.

The FBOs are advised by the FSSAI to test their food products to check the presence of contaminants before introducing to the final consumer. It is also been regulated that the FBOs are liable to test their food products once in every six months to check if they are free from any contamination.

MID-DAY MEAL QUALITY Health Dept writes to DEO, DC

Jalandhar, April 18

Finally, waking up from their slumber after a number of complaints and protests regarding the bad state of mid-day meals in the city, health department teams inspected the facility where the meal is prepared.

The health authorities have written to the District Education Officer (Secondary Education) Kuldeeep Sharma as well as the Deputy Commissioner Varun Roojam regarding the bad state of the mid-day meal being prepared.

After taking food samples from the facility yesterday, health teams inspected the kitchen premises where the meals are being prepared and concluded that the state of the meal was very bad.

Ironically, while schools have been screaming foul about bad mid-day meal and the state of the establishment was also found to be bad, the health authorities “officially” continue to be in a state of denial.

Sources in the Health Department said, “We visited the facility following repeated complaints regarding bad mid-day meal, on the instructions of the Civil Surgeon. The place was not hygienic and flies hovered over the food. Although food is prepared under a shed, it is open from all the other sides and insects and flies get in. The state of the preparations was bad. The food was ill-prepared. The rotis were hard and stale and the dal and rice were also not prepared properly. We also visited a number of schools where the mid-day meal was found to be not up to the mark. We have issued a warning.”

However, Civil Surgeon Dr RL Bassan said, “Inspections were carried out and samples were taken. The samples will tell whether the food is proper. The establishment, in general, was found to be fine. The in charge of the school health programme inspected the place. She has issued a note on the issue.”

When asked why a stern warning or punitive action hadn’t been recommended, the CS said, “Let the reports come first.”

Health teams had also visited two of the schools in the Gandhi Camp area yesterday where again, the food was found to be bad.

The Tribune had highlighted the issue of sub-standard mid-day meal being served in various schools in these columns a few days ago. While the Education Department had said raids would be carried out regarding the bad state of meals, a concrete step in this direction hadn’t been taken so far.

Schools from a number of areas scattered across the district complained that they were being served stale, smelly food in their mid-day meals and a number of them had even discarded the food, dumping it outside their premises because it was inedible.

About four to five samples of food items were taken yesterday.

Confident of food quality

Veersain Upadhyay, general manager of the Jalandhar kitchen of the NGO Bagdanga Pashchimgiri Dishalakshmi, said, “The health teams have previously taken samples from our kitchen and they passed. You will see these samples will also come out good. We have been kids too. Our food is perfect. In fact, all schools are happy with it. There are just one or two which create trouble.”

He denied allegations of his kitchen being found in an unhygienic state by the health authorities yesterday.

The NGO, which is already providing food in Bathinda, Patiala and Amritsar started providing mid-day meal in the (urban schools) city on February 3. It feeds 35,000 students across 195 schools in the district. While it started with 90 schools, the rest were added on March 24 and April 1.

Fact file

The place where mid-day meal for urban schools is prepared was found in a bad state

Instructions issued to improve mid-day meal quality

No serious action taken so far

Additional programme in place for priority testing of lamb dishes: FSA

The Food Standards Agency (FSA) announced an additional programme of the priority testing of lamb dishes from takeaway restaurants across the United Kingdom, following evidence of the ongoing substitution of lamb with cheaper meats such as beef and chicken. Businesses could face prosecution if the food is found to be deliberately mislabelled.

An FSA review of local authority sampling data, between July and December 2013, found that 43 out of 145 samples of lamb takeaway meals contained meats other than lamb. About 25 of these samples were found to contain only beef. The other meats identified included chicken and turkey. However, no samples were found to contain horse meat.

In response to the ongoing concerns about lamb substitution, FSA started a further round of priority testing of lamb takeaway dishes from eateries across the United Kingdom. Local authorities were asked to test 300 samples from takeaway restaurants and report the findings to the FSA. The sampling would commence at the beginning of May. The mislabelling of food could result in fines of upto £5,000.

The concerns identified in the local authority data were also reflected in a survey of lamb dishes from restaurants in Birmingham and London, which was released by the consumer organisation Which?, which purchased 60 lamb takeaways, 30 curries and 30 minced lamb kebabs. Of these, a total of 24 were found to be adulterated with beef and chicken.

Andrew Rhodes, chief operating officer, FSA, said, “The substitution of lamb for cheaper meats in takeaway food, as seen in our own data and the survey released by Which?, is unacceptable. We are working closely with local authorities to ensure robust action is taken against any businesses misleading their customers.”

“Prosecutions have taken place against business owners for mislabelling lamb dishes, but the recurring nature of the problem shows there needs to be a renewed effort to tackle it. Clearly the message is not getting through to some businesses. The further priority testing we announced would focus the efforts of enforcement officers and raise awareness amongst food businesses of the action they face for defrauding consumers,” he added.

Following the completion of the priority testing programme, authenticity testing of takeaway lamb dishes would continue as a part of local authority sampling programmes.

A tasty recipe for health

If you thought dietary food in hospitals is insipid then it’s time to change your view

Dry bread, limp peas, bland meat, the ubiquitous kanji are what come to mind when you think - dietary food. The meals served to patients are limiting in terms of variety and taste. The excuse is the need to follow nutritional guidelines. Nothing much to choose from!

This dull, listless dietary food seems to have gone through a complete makeover.

Castle & Cook Caterers Ltd. (CCCL), a catering company with a focus on health care is a pioneer in this field. It was awarded the ISO 22000-2005 certification for food safety standards recently.

K. V. Sudhan, a master chef with over three decades of experience in luxury hotels, took it up as a challenge in 2002. With no prototype to follow he ventured to experiment with a new menu at the Lakeshore Hospital & Research Centre Ltd that would serve healthy and tasty food. Quiet unconsciously he was setting a trend.

“Food is important. And serving tasty food is always the challenge for the chef. When it comes to hospitals and patients this becomes a huge responsibility. Hospitals cannot do without serving good, healthy, hygienic food. The patients demand this. And food has to be tasty, diet food or not. So when I took up this job I knew I had to create a menu based on the dietary requirements of patients and also had to make it tasty,” says Sudhan who has cooked for luminaries like Queen Elizabeth, Yassar Arafat and King Fahd among the many during his long career in the hospitality industry. He is now General Manager of CCCL.

Sudhan created an elaborate menu of 80-90 patient-specific dishes that includes the calories of each ingredient that goes into it. This includes the ICU’s tube-feed diet. Then there is the regular hospital canteen for which his company caters. So in the hospitals where Sudhan runs the kitchen there are a variety of options for the patients ranging from “Indian, Continental, Chinese and Arabic, to eggs and toast, idili, dosa for a typical breakfast, fried rice, chilli chicken, grilled fish with sautéed vegetables, beef for lunch, a wide choice for dinner rounded off with the choice of desserts.”

The hospital dietician keeps a tab on the needs of the patients. “We get the list and orders in advance. We do the room service, which enables us to get their feedback and also understand their tastes. We know well what, from the hospital charts, patients want and what to avoid. From within this we try and give them tasty and healthy food, adding or doing away with certain ingredients,” adds Abhishek Nair, one of the directors of CCCL.

The running of this kitchen is a complicated affair. For, a patient just coming out of tonsillectomy will be on a different diet than a patient recovering from a broken leg. A pregnant woman may require more calories and different nutrients than a young child would need.

Trained personnel including specialised chefs work in these hospital kitchens. Ernakulam General Hospital introduced dietary food for in-patients two years back. The project is implemented by the Hospital Development Society. “Here the patients are served a standard diet as prescribed by the dietician. Three fixed meals and evening tea are served free of cost. We are the only government hospital in the country to serve patient specific food . We have three dedicated cooks and staff for the job,” informs Mumtaz Khalid Ismail, consultant nutritionist who designed and initiated this project.

Since 1998 a full-fledged dietary kitchen functions at Amrita Institute of Medical Sciences and Research Centre. “This is managed by the hospital and is condition specific. We look at therapeutic diet and also cater to the specific needs of patients like low-high fibre food, low fat depending on what the dietician prescribes. There is a cyclic menu which is ova-vegetarian,” says Brahmacharini Nivedita, chief dietician, Amrita Hospital.

“A flexible menu keeping to the dietary requirements, consistency, and timely service are the everyday challenges. We have a dietician on board who double checks on the quality and hygiene of the food. Then there are the random checks from the hospital that keep us on our toes,” says S. Ajithkumar, director of CCCL.

A patient, who does not want to be named, expressed surprise at the elaborate menu card in the room. “Staying in a hospital is not a pleasure. But let me tell you the food served lightened things for me. And when I returned I made sure I got the dietary menu I was served from the canteen chef.”

“We have a protocol as what to do when someone on a special diet comes in. When we plan the menu for this patient we include the diet prescribed. The whole thing has been formed making it flexible to include healthy meals for children to cancer patients who often have depleted appetites,” explains Sudhan.

Fish detected in Kerala for contamination using chemicals like ammonia

In Kerala, fish were detected for the presence of chemicals such as ammonia and formalin, and were found to be heavily contaminated. In fact, the most vulnerable were those that were brought to the southern state from its neighbouring states and those whose sale was delayed.

Ammonia is used to slow down the melting of ice used to preserve the fish, while formalin is a toxic and carcinogenic chemical commonly used to preserve dead bodies in mortuaries, to prevent body from deteriorating.

The demand for fish increases during the festive season [Kerala ushered in its New Year (Vishu) recently, and Easter falls on April 20 this year]. To meet the demand, large quantities of fish were stocked in different parts of the southern state. 

The Central Institute of Fisheries Technology (CIFT), Kochi, tested over 50 samples over the past six months. These were collected from all over the state. 

Quality assurance officers confirmed that they contained high levels of the two chemicals, which are unfit for human consumption, as they affect the functioning of the internal organs.

Dr T K Shankar, head of quality assurance, CIFT, Kochi, said, “Food safety officers (FSO) from different parts of the state send samples of fish to check contamination in the institute’s laboratories. The reports are sent to the respective food safety authorities.”

P P Aloysius, surpervisor and in-charge, health department, Cochin Corporation, said, “When the demand increases (especially during the festive season), Kerala imports fish from its neighbouring states.”

Confirming that most fish are contaminated after they are caught, he added, “We undertook raids in markets, and found that contaminated fish were being sold. We seized and destroyed those that were found to be dangerous for human consumption.”

Jayakumar C, a director of Thanal (a non-governmental organisation working in the field of food safety), said, “When fish moves inland from the shore, or its sales are delayed due to transportation, traders use a certain amount of ammonia and formalin as preservatives.”

“They are used primarily to give it a fresher appearance and harden the fish, which is the parameter for its freshness. Formalin can stiffen the muscles of fish. If used in appropriate proportion, ammonia and formalin, which simulate refrigeration, could give it a longer shelf life,” he added. 

“The consumption of formalin could cause muscle problems in humans. There have been instances in a number of countries where eating food contaminated with formalin has resulted in severe complications and even death. Ammonia can cause mouth and stomach ulcers,” Jayakumar said.

FDA team seizes gutkha, paan masala, other material worth Rs 60,000

Nagpur Division of Food and Drugs Administration (FDA) on Tuesday seized Jafrani Jarda, paan masala and machine of manufacturing ‘Kharra’ worth Rs 60,172 from M/S Baba Traders, near Gandhi Gate Mahal.As per the gazette notification FSSA/Gazette/777-2013/7 dated July 18, 2013, Government of Maharashtra has imposed a ban on sale, distribution, storage and transport of food items like gutkha, scented tobacco, scented supari, (betelnut) scented paan masala etc for one year. Nagpur FDA, on a tip of, raided the premises of M/S Baba Traders and seized the items. Food Safety Officer (FSO) A D Raut, R B Dhabarde, FSO Vigilance L P Soyam conducted the raid and registered an offense against Ramesh Arjundas Jasnani, a resident of Adarpur Apartment, Nara Road,Jaripatka, at Kotwali Police Station.

Police Sub Inspector Atram has registered an offense against Jasnani on the complaint of FSO Akhilesh Damodhar Raut under Section 188, 273 and 328 of the IPC, read with sub-section 3(I)(II)(V), 27(2) (IV) under the FSSA act. N R Wakode, Assistant Commissioner (Food) FDA has appealed the citizens to inform FDA about the sale, distribution or storage of gutkha, paan masala and scented supari on FDA’s phone number 2562204 to help administration to implement gutkha ban effectively in the city.

How about cock comb with yogurt?

Delectable cockerel yoghurt should be on sale sometime later this year.
EU has given green signal for this 'novel food'
Busying themselves with essence of coxcomb and cockroach innards, Novel Foods Units across Europe have the task of deciding which bizarre ingredients are fit for human consumption They say that the comb on the top of the head of a cockerel has a chewy, rubbery texture. “It also smells bad,” says Josep Escaich, boss of Spanish pharmaceutical firm Bioiberica. It’s not,cockerel yogurt given EU go-ahead then, the first thing you’d think of adding to yoghurt. However, his company is in talks with leading yoghurt manufacturers to do just that.
It turns out that coxcombs are rich in an acid called sodium hyaluronate which, it is claimed, can help alleviate osteoarthritis. Under the product’s more user-friendly trade name, Mobilee, Bioiberica envisages people at risk from the condition consuming concentrated sodium hyaluronate on a daily basis — not just in yoghurt but in other food staples, too.
However, it’s not quite as simple as coming up with a catchy marketing slogan and putting it on the shelves. Mobilee is what’s known in the jargon of EU food safety legislation as a “novel food”. This means, according to the official definition, that it hasn’t been used for human consumption “to a significant degree” in the EU before 1997, and therefore can’t be brought to market without government approval.
Who gives the approval?
In the UK, the assessment is made by a department of the Food Standards Authority called the Novel Foods Unit, in central London. All EU states have similar organisations but Bioiberica decided to apply in the UK rather than Spain. “Foreign companies often come to us, either because of the English language, or because we’re extremely helpful,” says Novel Foods Unit adviser Manisha Upadhyay. They spent millions of pounds on scientific trials before the unit’s specialist committee of independent advisers assessed the findings and gave a view on whether that particular novelty is indeed fit for human consumption. They approved Mobilee in 2011, but their decision then had to be voted on by the rest of the EU’s member states, who said yes in December last year.
What’s consumable, what’s not?
Recent interest in eating insects has caused problems, too. The majority of insects haven’t been “widely consumed” in the EU so it should be illegal to sell fried cockroach, mealworm and the like. However, while it turns out that selling cockroach innards would be against the law, a whole cockroach is absolutely fine. Few people are aware of how many products Europe’s Novel Foods Units have kept off our shelves.
Among other delicacies, honey laced with bee venom was rejected (on the grounds that it could trigger allergies), as was powdered deer antler — said to help athletes recover more quickly from injury. Delectable cockerel yoghurt, however, should be on sale sometime later this year.