Tasty mango test missing, health at risk Officials cite staff shortage

Enjoy mango delicacy but at your own risk. 

Without any government check on mangoes hitting the market, the traders have started indiscriminate use of calcium carbide and other chemicals to attract customers. 

Ashish Kumar, designated officer (headquarters), food safety wing, health department, said: “There are only 14 food safety officials in the whole state. What do you expect from them? Forget mangoes, we cannot carry out normal investigation to check quality of food products properly,” said Ashish. 

The senior official added: “Moreover, traders use chemical more on bananas than mangoes for quick ripening of the fruit. So I don’t think there is any need to carry out any drive to check mango quality.” 

However, asked whether any drive had been initiated to check the banana quality, Ashish said in negative. 

The customers, however, were not happy to know that the state government’s food safety wing was not going to check the quality of mangoes available in the market. 

“The officials of the food safety wing are supposed to check the quality of mangoes and if they are not doing this then they are shirking their responsibilities,” said Veena Singh of Kadamkuan. 

Munna, a mango seller near Anta Ghat, said: “Calcium carbide generates maximum artificial heat which helps ripen the mangoes within 25-26 hours. Calcium carbide can be used on only those mangoes, which are 30-40 per cent ripe. We use it because it helps ripen mangoes in one go while all mangoes would not ripe together, if natural process is followed.” 

The reason that Munna came up is quite interesting also. “Calcium carbide is cheap. It is available at a rate something between Rs 60 and 70 per kg. We need just 10gm for 10-12kg of mangoes.” 

When this correspondent asked how they use it, Munna said: “At first, calcium carbide has to be crushed and kept in a piece of muslin cloth. The packet of calcium carbide has to be kept in the basket of mangoes for 25-26 hours. In case calcium carbide is not used in the right proportion, it would damage all mangoes instead of ripening them.” 

Shailendra Kumar, seen picking up mangoes in a market, said: “We don’t know whether these luscious fruits are chemical-laced or not. I am a mango lover since my childhood. It would have been nice if the government intervened into the monitoring factor to check whether calcium carbide is used to ripen the mangoes or not.” 

On the other hand, Ashish of the food safety wing attributed one of the reasons of not checking the mango quality to the infrastructure problems at Combined Food and Drug Testing Laboratory, Kadamkuan, the lone state-run laboratory. 

Sources said the food safety wing is already facing major crisis. 

It does not have food analyst at its Combined Food and Drug Testing Laboratory because of which samples are sent to Mineral Area Development Authority (Mada), Dhanbad. 

The Dhanbad laboratory takes 15-20 days to send the test report while according to the Food Safety and Standards Act, 2006, the report should be sent to the authority concerned within 14 days of the receiving of the sample so that the authorities concerned can take action but this norm is hardly being followed. 

The Agamkuan lab also does not have a director and a deputy director for many years. 

Many posts like that of assistant director, public analyst and assistant public analyst are lying vacant. 

The health department’s food safety wing has also miserably failed to keep a tab on eateries, which are still flouting the hygiene norms in the absence of proper checks. 

At present, there are only four technicians in the laboratory because of which carrying out regular food testing has become a difficult task for the food safety wing. 

Corpn officials up the guard for 'King of fruits'

With the onset of mango season, people have already started flocking to markets to get their hands on the ‘king of fruits’. While Indian mangoes are popular across the world, they also seem to have gained notoriety for artificial ripening. 

Earlier, the task of curbing artificial ripening of mangoes rested with the Corporation’s Health Department. After the enactment of the Food Safety and Standards Act, the Food Safety and Standards Enforcement Department has taken up the mantle of cutting down the supply of low quality mangoes.

According to an official of the Food Safety Department, the enormous influx of mangoes during the season makes it difficult to effectively monitor them. But the department has been conducting regular checks at important marketplaces, especially the Koyambedu Market. “We have seized huge amounts of calcium carbonate, other liquid chemicals and compounds used for ripening mangoes artificially. But sadly, it is still prevalent,” said an official. 

Consumption of artificially ripened mangoes is known to cause several health problems. “They are undoubtedly a serious health hazard. One of the main health implications is severe gastritis. They cause vomiting, nausea and other health problems,” said the city health officer of the Chennai Corporation.

The Food Safety Department, with the help of the Corporation’s Health Department, has resorted to surprise raids to curb the menace. “On the orders of the Food Safety Department, we conducted several surprise raids at important markets. It is from markets such as Koyambedu that most other smaller markets and vendors source their mangoes. Keeping a check on mangoes in big markets has definitely helped bring down the menace,” said a health department official. 

Apart from the chemicals, the officials also seize the mangoes that have been artificially ripened and destroy them using bleaching powder, during the raids. “Many vendors, fearing loss of merchandise, exercise more caution while sourcing mangoes now,” said an official.

The Food Safety Department and the Corporation’s Health Department have been conducting regular checks at places where sales of low quality mangoes is prevalent, such as the Marina Beach. “Recently, we conducted a surprise raid at the beach and scanned for low quality fruits, unhygienic oil and ingredients such as meat. We bleached over 285 kilograms of meat during the raid,” said an official in charge of the raid.

The public finds it difficult to ascertain which mangoes are artificially ripened, said officials. “The only way is to buy from trusted outlets, and be cautious while buying from roadside vendors,” said a health officer.

Artificially ripened mangoes destroyed

Food Safety Officers carried out surprise raids on the shops selling mangoes on the Mahatma Gandhi Road here on Tuesday.

They found heaps of artificially ripened mangoes there. The officials seized about 100 kg of such mangoes and also two kg of powdered calcium carbide used for hastening the ripening process.

The officials warned the traders of stringent action, as provided under the Food Safety and Standards Act, if they continue to market such pre-matured fruits and usage of chemicals for their ripening. Consuming unnaturally ripened mangoes would result in mouth ulcers, skin rashes and gastric problems. Such fruits would have uniform colour on the skin sans the natural aroma.

It is suggested that before consumption the fruits should be washed under the tap (running water) for few minutes and the skin should be peeled off.

Later, the officials took the seized fruits to the municipality grounds and destroyed the lot.

Chemically ripened mangoes: man denied bail

A District Additional Sessions Court here on Tuesday denied bail to a city resident accused of ripening mangoes chemically using calcium carbide. Sanu E.D., 38, of Nettoor, was arrested here last month after police and food safety officials found calcium carbide being used to ripen mangoes at his godown at Maradu. The court said that Sanu could potentially influence the materials in the case if he were released on bail at this stage of the investigation. “Having regard to the nature and gravity of the offence reportedly committed by the petition, it is undesirable to release him on bail at this stage,” the court noted in its order.

Food safety

This refers to the public notice issued by SMC regarding banning the use of Ajinomoto (Monosodium Glutamate).) The SMC has done a remarkable job by dealing with such a grave problem. The food in restaurants and wazwan is relished by one and all without knowing the secret behind its taste. The use of synthetic colors is commonly accepted by all resulting in extreme thirst but regarding the health intricacies everyone is not fully aware. The restaurant owners/chefs should restrict the use of such hazardous chemicals believing that the human lives are very very precious.

Energy Drinks : Physiologists Social Concern-K. K. Deepak

Now a days, the consumption of functional foods is on the rise to impart additional positive physiological effects. They are available in many forms like antioxidants, minerals, stimulants, energy, vitamins, dietary fiber etc. Their proponents claim multi-purpose use like enhancing general health effects, concentrated dose, disease specific claims, improving cognitive abilities, muscle strengths, mind stimulants for better performance etc.

I would like to draw attention towards the so called "energy drinks" and "energy shots". The consumption of these drinks is in fashion and it has become a status symbol too. This is probably due to simple (mis)understanding that energy drinks have instant positive physiological effects on several parameters. These energy drinks are different from other beverages in the sense that when a young person needs them for energy, he needs a lot and he needs them quite frequently. This desire to have more combined with poor knowledge about the adequacy of consumption result in overdosing. According to a recent newspaper report the overdosing of energy drink led to a teenager falling seriously ill, developing kidney failure and subsequently he had to be hospitalized and put on artificial ventilation (1).

The larger question still remains: Are these energy drinks worth the claim ? Current research published in IJPP in the last issue (Goel et al 2014) is an eye opener (2). The authors have shown that in a regular dose, the energy drinks are in no way different from regular isocaloric drinks in terms of physiologic benefits. Not only this, there are several other reports on harmful effects of energy drinks (3). The evidence put forth clearly suggests serious lacking of Physiology Education among teenagers/parents/society. Energy drinks appear to be a misnomer in the sense that most of them contain caffeine as main ingredient and sometimes some additional ingredients to create a blend. To a layperson it gives false impression that it is better for energy, although any sugary drink will illicit the same physiological response. It would be wise to discourage the use of catchy names given to these drinks which neither enhance energy levels nor stimulate cognitive functions beyond sugary drinks. Therefore, there is a need to change the nomenclature of these category of drinks to sound more appropriate. As of now it appears there are no regulations regarding these issues. Our Food Safety and Standards Authority of India (FSSAI) must do something in this regard. Among several mandates of FSSAI, the following mandate is important with reference to the current context. One of the mandates is: "To collect and collate data regarding food consumption, incidence and prevalence of biological risk, contaminants in food, residues of various contaminants in foods products, identification of emerging risks and introduction of rapid alert system" (4).

The question still remains who is going to advise FSSAI about physiological implications of functional foods. Therefore, regulations of foods standards and safety (when there are high industry and commercial stakes) require a concurrence among academicians, regulators, industry and media. Such concurrence is needed to balance the overdoing by any one of the components. There is a need to develop nutritional standard based on research and implement them seriously. The information about composition, dosage for various ages and the physiologic benefits must be made available in public domain and on the product. 

Physiologists, pharmacologists and Nutritional scientists have contributed to the understanding of mechanisms and application of nutrients and food supplements. They need to further expand the in-depth research to verify the tall claims of large number of functional foods visible in media. The experts should write in-depth reviews after meta-analysis in the field and should create consensus statement or position statement. One such position statement for the purpose of athletes and sportspersons is available in literature (5). The media should focus on these issues and should invite physiologists/pharmacologists as experts to express their opinion about relevant research findings and knowledge. They should be a part of the decision making wherever the academic knowledge is required. The research on nutritional supplements should be treated like pharmaceutical research, as the consequences of nutritional supplements do have effects beyond physiology in terms of both positive or negative effects. Thus, it is the social responsibility of physiologists, pharmacologists and nutritional experts to widen the knowledge base in the field to create consensus statements, and social awareness of the knowledge in the field.

Food joints outside lal dora face closure

Chandigarh, May 6

The UT Administration will not issue food license to the restaurants, bakeries, dhabas and other food joints operating outside lal dora limits of the city. 

With these orders, these food joints will now face closure as without food license running these units will be illegal.

As per the recent orders issued by UT Home Secretary-cum-Commissioner of Food Safety under the Food Safety and Standards Act, 2006, no premises outside Lal Dora (Abadi-Deh) will be issued any license/registration. Besides, no renewal of license/registration of premises which fall outside Lal Dora will be done if they have issued food licenses/registration under FSS Act 2006 or Prevention of Food Adulteration Act.

A senior official of the UT Administration said not only outside Lal Dora, but now within the city no objection certificate (NOC) from Chandigarh Housing Board (CHB), Estate Office and Municipal Corporation is required to be submitted for issue of food license if food business operator is running business in residential premises, basements and on the upper floors of shop-cum-flats (SCF).

On these directions, Chandigarh Beopar Mandal (CBM) President Charanjiv Singh said before closing down these units, the UT Administration should provide proper space to these people, where they can run their units legally. The administration should also take suggestions from various traders’ body on this issue before initiating any action, he suggested. 

SAD Councillor Malkiat Singh said instead of stopping issuing licenses to people who are running food joints outside Lal Dora the Administration should extend Lal Dora limit in city villages.

Coca-Cola, PepsiCo to remove controversial ingredient from drinks

Coca-Cola and PepsiCo have stood by the safety of the ingredient, which is used to distribute flavors more evenly in fruit-flavored drinks.

NEW YORK: Coca-Cola and PepsiCo said on Monday they're working to remove a controversial ingredient from all their drinks, including Mountain Dew, Fanta and Powerade. 

The ingredient, called brominated vegetable oil, had been the target of petitions on Change.org by a Mississippi teenager who wanted it out of PepsiCo's Gatorade and Coca-Cola's Powerade. In her petitions, Sarah Kavanagh noted that the ingredient has been patented as a flame retardant and isn't approved for use in Japan and the European Union. 

Coca-Cola and PepsiCo have stood by the safety of the ingredient, which is used to distribute flavors more evenly in fruit-flavored drinks. But their decisions reflect the pressure companies are facing as people pay closer attention to ingredient labels and try to stick to diets they feel are natural. Several major food makers have recently changed their recipes to remove chemicals or dyes that people find objectionable. 

While food companies stress that the ingredients meet regulatory requirements, their decisions reflect how marketing a product as "natural" has become priority and a competitive advantage. 

PepsiCo had said last year that it would remove brominated vegetable oil from Gatorade. On Monday, the company said it has since been working to remove it from the rest of its products. PepsiCo also uses BVO in its Mountain Dew and Amp energy drinks. 

The company, based in Purchase, New York, didn't provide a timeline for when it expects the removal to be complete. 

Earlier on Monday, Coca-Cola had also said that it's removing the ingredient from all its drinks to be consistent in the ingredients it uses around the world. In addition to Powerade, Coca-Cola uses BVO in some flavors of Fanta, Fresca and several citrus-flavored fountain drinks. The company said BVO should be phased out in the US by the end of the year. 

Coca-Cola said it would instead use sucrose acetate isobutyrate, which it noted has been used in drinks for more than 14 years, and glycerol ester of rosin, which it said is commonly found in chewing gum and drinks. 

A Coca-Cola spokesman, Josh Gold, noted that BVO isn't used in many other countries, but said it would be phased out in Canada and Latin America as well. 

The Center for Science in the Public Interest, a health advocacy group, notes that the Food and Drug Administration permitted the use of BVO on an interim basis in 1970 pending additional study. Decades later, the group notes that BVO is still on the interim list. 

Kavanagh, the Mississippi 17-year-old, had been planning on launching another petition on Change.org asking PepsiCo to remove BVO from all its drinks. She wasn't immediately available for comment late Monday. Earlier in the day, however, she said, "It's really good to know that companies, especially big companies, are listening to consumers."

Strict vigil on for forced ripened mangoes

With the food and drug administration (FDA) keeping a vigil, no cases of artificial ripening of mangoes using chemicals have been detected so far in this mango season.

However, availability of artificially-ripened mangoes and other fruits in the market cannot be ruled out as chemical-induced ripening can take place before their transportation to Goa.

Inter-state monitoring, however, is necessary for such activities to be properly addressed. "My department can take care of the problem within the state, but how do we check for the use of harmful chemicals when the mangoes are being transported from places like Belgaum. The transportation time is just enough for the chemical to poison the fruit and evaporate without being detected," said director of the food and drugs administration Salim Veljee.

Artificially ripening mangoes using calcium carbide or its fumes is prohibited under the Food Safety and Standards Act, 2006, and the Food and Safety Standards Rules and Regulations. Veljee said, "Anyone breaching the law will be severely penalized."

However, it is not easy to book the, FDA director said. Users of such methods can be booked only if proper circumstantial evidence is collected against them. Those using carbide fumes are many times left scot-free as no evidence is found against them. The FDA in Goa conducts frequent inspections at fruit yards, wholesale fruit godowns to curb the use of such chemicals.

Mangoes are also ripened artificially using plant growth regulators like ethephon, which is not as harmful as calcium carbide, but can be misused nevertheless. The directorate of agriculture provides this chemical to be used as a fertilizer for plant growth and not to ripen fruits.

Another artificial and non-harmful method to ripen mangoes is the cold process method which uses equipment to ripen mangoes in a few hours. "There is only one private agency in the entire state, which is based in Ponda who has such equipment. This method is economically not feasible at the moment, but this can be changed if the central government under its central schemes and subsidies provide such equipments to all the major cities in Goa", said Veljee.

Locals however still believe in ripening mangoes the old traditional way without the use of any perilous chemicals. "The mangoes should be aired well till all of its sap dries off and then it should be covered with hay for a period of six days, sometimes with some weight on top of it. The warmth from the hay helps the mangoes ripen naturally," said Madhu Gauns, a local farmer from Neura.

Locals believe that artificially grown mangoes taste sour and may appear ripe but are generally raw inside. "We have been and always will use our traditional methods," said Gauns.

A rich fruit spread topped with honey

Their pick:Fruit-lovers can pick from a wide range of mangoes at the National Honey and Mango Festival which got off to a start at the Sooryakanthi grounds in Thiruvananthapuram on Monday

Additional Director-General of Police R. Sreelekha examined the fruit she had just been given with apparently mild trepidation. “You must eat it like that,” said Balachandran Nair, chairman, Sanghamythri Farmers Producer Company Ltd., indicating that the fruit should be devoured without it being sliced or peeled.

The fact that anyone can bite into the fruit and feel no irritation or burning sensation was testimony to how clean and chemical-free the mangoes grown by the farmers under Sanghamythri were, Mr. Nair said.

“I have never eaten a mango like that before, but it tasted fine,” Ms. Sreelekha said.

She was among the visitors to the National Honey and Mango Festival which got to a start at the Sooryakanthi grounds here on Monday. The Sanghamythri stall alone displayed 12 varieties of mango grown by farmers in and around the district and stored in a ripening chamber at their head office at Pallichal. The process entailed the use of no artificial preservatives or chemicals to hasten ripening, Mr. Nair said.

“It is because people are now more aware and careful, they purchase less from retail stores or wholesale markets bringing down the price of the fruit compared to last year,” said Muraleedharan, a farmer. A kg of Kottukonam Varikka , for instance, cost over Rs.140 last year, but, this year it has not risen over Rs.100. Customers were also drawn to a small, more rotund variety of mango – partly because of its rather endearing name, Chakkarakutty .

“We source it directly from an orchard in Krishnagiri district in Tamil Nadu,” said Muraleedharan, adding that there was once a time when this type was in abundance in Kerala. “Now, you have rubber plantations taking over the existing orchards and there are a few lucky households where trees still stand,” he said.

Food safety officials were monitoring the fruits brought to the fair this year. Use of chemicals would entail strict legal action against the group concerned, sources said.

The sales section aside, the Horticulture Mission also had a tent meant for display and decorative purposes alone. Over 135 kinds of mangoes were laid out here, labelled in English and Malayalam, followed by a brief description of its texture and flavour. Several stalls were yet to be occupied, especially at the section displaying honey products, but officials said that many were due in from other parts of the State by Tuesday. The fair will continue till May 11.

New edible film kills bacteria in meat

Summary

The film protects meat from spoilage using essential oils or nano particles and being edible, could be incorporated into the meat products.

A new dissolving film that kills bacteria in meat and could be eaten along with the food has been developed. The film protects meat from spoilage using essential oils or nano particles and being edible, it could even be incorporated into the meat products.

Using films made of pullulan – an edible, mostly tasteless, transparent polymer produced by the fungus reobasidium pulluns – researchers evaluated the effectiveness of films containing essential oils derived from rosemary, oregano and nano particles against food borne pathogens associated with meat and poultry.

The results demonstrate that the bacterial pathogens were inhibited significantly by the use of the antimicrobial films, said Catherine Cutter, professor of food science at The Pennsylvania State University.

She hopes that the research will lead to the application of edible, antimicrobial films to meat and poultry, either before packaging or, more likely, as part of the packaging process.

In the study, researchers determined survivability of bacterial pathogens after treatment with 2 per cent oregano essential oil, 2 per cent rosemary essential oil, zinc oxide nano particles or silver nano particles.

The compounds then were incorporated into edible films made from pullulan, and the researchers determined the antimicrobial activity of these films against bacterial pathogens inoculated onto petri dishes.

The researchers experimentally inoculated fresh and ready-to-eat meat and poultry products with bacterial pathogens, treated them with the pullulan films containing the essential oils and nano particles, vacuum packaged, and then evaluated for bacterial growth following refrigerated storage for up to three weeks.

“The results from this study demonstrated that edible films made from pullulan and incorporated with essential oils or nano particles have the potential to improve the safety of refrigerated, fresh or further-processed meat and poultry products,” said Cutter.

“The research shows that we can apply these food-grade films and have them do double duty – releasing anti microbials and imparting characteristics to protect and improve food we eat,” said Cutter.

The study was published in the Journal of Food Science.

Big Bazaar outlet issued notice for 'misbranding'

The BBMP’s Health department has served a notice on Big Bazaar’s Koramangala outlet for allegedly selling misbranded food items.

The BBMP officials have closed down the store till further orders and have asked the store authorities to provide a detailed report on the food commodities being sold at their store.

Acting on a tip-off by the crew of a regional news channel, the department officials along with the inspectors of Food Safety and Standards Authority of India (FSSAI) raided and inspected the food items sold at Big Bazaar stores across the City.

During the raid at the Koramangala store, the officers asked the customers to leave the place. The health inspectors noticed that the commodities purchased by the crew of the news channel did not reflect on the store’s purchase database.

The health inspectors also found that the details about the food items such as date of manufacture, expiry and batch numbers were missing from the labels of some commodities, while others didn’t have labels.

According to a health inspector, a packet of Bengal Gram (Chana Dal) did not have a label containing batch number or expiry date. 

When questioned, the staff said the label might have come off while handling or some customer might have removed it intentionally.

When a health inspector asked why many food items that had neared expiry date were still on the shelves, the staff said that normally a week before the expiry date, the items were cleared from the shelves.

For the past one year, Food Safety and Standards Authority of India (FSSAI) has appointed designated officers and food safety inspectors to conduct routine tests on food items in the City.

Shivaraj Hegde, designated officer, FSSAI, said that as per the Food Safety and Standards Regulations, 2011, there were various criteria that a store had to maintain and meet. 

“A trader is liable to a penalty ranging from Rs one lakh to Rs 10 lakh if the store fails to meet the standards as per the regulation. With regard to the inspection at the Big Bazaar outlet, we are yet to analyse and impose a fine,” he said.

Eleven food samples collected

Ludhiana, May 5

The Health Department today collected eleven food samples from different localities on the directions of civil surgeon Dr Subhash Batta under the supervision of Dr Avinash Kumar, district health officer (DHO). 

Four samples of milk were collected from Islam Ganj area while sample of paneer was collected from Tajpur road. DHO Avinash Kumar said the samples of curd, biscuit, chutney and ghee were collected from different shops on the Chandigarh Road. The samples of paneer patty and bread bun were collected from McDonald’s, Khanna. 

The samples have been sent to food safety lab at Chandigarh for testing.

Strict vigil on for forced ripened mangoes

PANAJI: With the food and drug administration (FDA) keeping a vigil, no cases of artificial ripening of mangoes using chemicals have been detected so far in this mango season.
However, availability of artificially-ripened mangoes and other fruits in the market cannot be ruled out as chemical-induced ripening can take place before their transportation to Goa.
Inter-state monitoring, however, is necessary for such activities to be properly addressed. "My department can take care of the problem within the state, but how do we check for the use of harmful chemicals when the mangoes are being transported from places like Belgaum. The transportation time is just enough for the chemical to poison the fruit and evaporate without being detected," said director of the food and drugs administration Salim Veljee.
Artificially ripening mangoes using calcium carbide or its fumes is prohibited under the Food Safety and Standards Act, 2006, and the Food and Safety Standards Rules and Regulations. Veljee said, "Anyone breaching the law will be severely penalized."
However, it is not easy to book the, FDA director said. Users of such methods can be booked only if proper circumstantial evidence is collected against them. Those using carbide fumes are many times left scot-free as no evidence is found against them. The FDA in Goa conducts frequent inspections at fruit yards, wholesale fruit godowns to curb the use of such chemicals.
Mangoes are also ripened artificially using plant growth regulators like ethephon, which is not as harmful as calcium carbide, but can be misused nevertheless. The directorate of agriculture provides this chemical to be used as a fertilizer for plant growth and not to ripen fruits.
Another artificial and non-harmful method to ripen mangoes is the cold process method which uses equipment to ripen mangoes in a few hours. "There is only one private agency in the entire state, which is based in Ponda who has such equipment. This method is economically not feasible at the moment, but this can be changed if the central government under its central schemes and subsidies provide such equipments to all the major cities in Goa", said Veljee.
Locals however still believe in ripening mangoes the old traditional way without the use of any perilous chemicals. "The mangoes should be aired well till all of its sap dries off and then it should be covered with hay for a period of six days, sometimes with some weight on top of it. The warmth from the hay helps the mangoes ripen naturally," said Madhu Gauns, a local farmer from Neura.
Locals believe that artificially grown mangoes taste sour and may appear ripe but are generally raw inside. "We have been and always will use our traditional methods," said Gauns.

Safety checks at mango godowns in Erode

Fruit stalls in Erode district were checked for quality by the Food Safety Department officials on Friday.

Officials of the Department of Food Safety and Drug Administration conducted checks at mango godowns for adherence to quality norms in the city on Friday morning.
A team led by District Officer for Food Safety and Drug Control G. Karunanidhi checked 15 godowns in order to ensure that the mangoes were not ripened using carbide stones.
As the mangoes have just started arriving, we wanted to ensure that only naturally ripened mangoes are kept in the godowns, Mr. Karunanidhi said.

New method to ripen mangoes

RIGHT WAY: A vendor checking the quality of mangoes in Tuticorin

A new and legitimate method of ripening mangoes has been introduced.

Food Safety Officers stepped in to guide vendors for ensuring the quality of mangoes.

The vendors were trained to use ethylene to ripen mangoes. Ethylene, secreted from mango trees, was used in liquid form to apply on mangoes, District Designated Officer, Food Safety and Standards Act (FSSA), M. Jagadis Chandrabose told The Hindu here on Friday.

The ethylene liquid should be sprayed on mangoes and it would make mangoes ripen in a day or two thus making them fit for consumption as per FSSA norms.

Ethylene produces natural gas initially but ripens mangoes, kept in a favourable atmosphere.

Ten ml of ethylene liquid needs to be dissolved in ten litres of water for spraying it on considerable number of mangoes. With this, sweetness, nutritional value and palatability of the fruit would remain intact, he said.

Explaining adverse effects of artificially ripened mangoes done with the help of calcium carbide, a harmful chemical compound, he said the latter would emit acetylene gas causing health disorder like ulcer, insomnia, loss of appetite.

Such practices were adopted by vendors to skip warehousing expenditure and make a fast buck. Consumption of such mangoes might lead to cancer, he said.

With such a substance, mangoes could ripe within eight hours.

These mangoes would be colourful and attractive but its pulp would not be sweet, Dr. Chandrabose said. He added that surprise raids would be conducted in stalls to check any illegal method of ripening mangoes.

How safe are fruits & veggies bought from local markets?

Even after so much talk and research around public health and food, it's disappointing to see that food safety remains one of the issues that is often neglected.

On April 30th, a plea has been filed in the Delhi High Court seeking an immediate ban on the sale of fruits and vegetables, which contain artificial colour and harmful preservatives. A division bench of Chief Justice G. Rohini and Justice R.S. Endlaw, agreeing to hear the PIL, posted the plea for May 21 and clubbed it with another petition that relates to pesticides in fruits and vegetables.

The PIL filed by advocate Sugriv Dubey alleged that fruits and vegetables sold in Delhi are "quoted with carbohydrate and other cancerous chemicals to increase their life span". The plea said that the authorities have not taken any step to insure the quality of food being sold in markets here are safe for consumption.

"Not a single sample of mango sold during the entire season has been taken into custody by the authorities to ensure that those coated with carbohydrates are not sold in the market," it stated.

In another shocking case, a court came down heavily on food adulteration terming it a menace to public health while sentencing a senior citizen to 18 months jail for mixing synthetic colour with pulses.

Additional Chief Metropolitan Magistrate Gaurav Rao said: "Adulteration of food is a menace to public health," as he convicted and sentenced 66-year-old Satya Prakash Jain under various sections of the Prevention of Food Adulteration Act. Jain was also slapped with a fine of Rs.10,000. He was charged with selling arhar dal (pulse) adulterated with synthetic colour tartrazine in August 2004. The pulses are polished with chemicals to make them shinywhile ignoring how injurious these can be to our health when consumed.

"The Prevention of Food Adulteration Act has been enacted with the aim of eradicating the anti-social evil and for ensuring purity in articles of food," the court observed.

It added that the aim of the act is to protect citizens from those who in the guise of respectable trades jeopardize the health and well-being of innocent customers. "The adulterators are a serious risk to the society," the judge said. 

Consumers are best advised to carefully check the fruits and veggies and purchase only from trusted shops. Wash the foods thoroughly before consumption. Some suggest using a blend of vinegar and water (1:3) to clean the vegetables which helps to kill the bacteria. 

On Tuesday, The National Association of Street Vendors of India (NASVI) launched a drive to upgrade the hygiene level of street food vendors in the national capital. The drive that started in the Sarojini Nagar market in south Delhi will focus on providing training to the street food vendors in safe handling of the street food.

Around 120 such vendors have applied for registration under the Food Safety Act 2011 and will be trained by NASVI in safe handling of food. "This is the beginning of their efforts to make entire Delhi a heaven for street food lovers", said NASVi national co-ordinator Arbind Singh.

He said that NASVI plans to rope in all the street food vendors of Delhi and create many such Safe Food Zones.

DK Samantaray to be CEO of FSSAI

New Delhi: 

D K Samantaray is all set to join the Government of India as CEO of Food Safety and Standard

Authority of India (FSSAI). He is a 1982 batch IAS officer of Madhya Pradesh cadre.

Celebrities should not endorse junk food say government guidelines

NEW DELHI: The Food Safety and Standards Authority of India (FSSAI) has called for strict control on promotions and advertisements that are designed and targeted to children and adolescents across all media. 

In guidelines prepared recently with regard to junk food, the FSSAI has also made strong recommendations against celebrity endorsement of such foods. 

Consequently, Chief Justice Gorla Rohini and Justice Pradeep Nandrajog in the Delhi High Court have asked amicus curiae N K Kaul 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 court has now fixed the matter for 6 August. 

Criticising the Guidelines which it claims have been ‘diluted’ at the instance of the food industry, the Centre for Science and Environment has said that the a provision put initially in the Guidelines that establishes the need for mandatory self regulation of advertisements has been removed. 

Uday Foundation, a Delhi-based non-profit NGO filed a Public Interest Litigation (PIL) in 2010 seeking a 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 FSSAI to set guidelines, which were framed recently. The FSSAI submitted these guidelines to the court for “making available quality and safe foods in schools”. 

The guidelines were developed by an expert group set up by the FSSAI following directions of the court in September 2013.

DINAMALAR NEWS

Hotel Mountview operating sans food safety licence

Throwing norms to the wind, Hotel Mountview, a flagship five -star hotel of the Chandigarh Industrial and Tourism Development Corporation Limited (CITCO), is functioning without the mandatory licence required under the Food Safety and Standards Act, 2006.

The Act, which was implemented in 2011, aims at regulating manufacturing of food articles, storage, distribution and sale to ensure availability of hygienic, wholesome and free of contaminants food items.

0Small-scale food business operators with annual turnover of not above Rs. 12 lakh are required to get registered by paying an annual fee of Rs. 100, while large-scale units having turnover of above Rs. 12 lakh should operate after getting a licence.

The registration is renewed every year. As per norms defined under the Act, CITCO is liable for punishment for carrying out business without licence. The Act says if any person or food business operator - except the persons exempted from licensing under sub-section ( 2) of section 31 of this Act - himself or by any person on his behalf who is required to obtain licence, sells, stores or distributes or imports any article of food without licence will be punishable with imprisonment for a term which may extend to six months and also with a fine which may extend to Rs. 5 lakh. 

According to sources, the issue was taken up earlier this year, but in vain.

Hotel Mountview of ficiating general manager Jagan Chaudhary said their chef left the job as a result the process got delayed. “Due to model code of conduct, we have not been able to find a replacement,” rued Chaudhary.

When contacted, CITCO managing director Tanvi Garg said the process for getting licence was underway and we would get it very shortly.

It has been learnt that the Chandigarh administration has online food licensing/registration system (FLRS) to facilitate food business operators (FBOs) to file and track their applications. 

The administration had set the system on February 4, 2013, for all FBOs to obtain a food licence.

சிதம்பரம் பஸ்நிலையத்தில் உணவு பாதுகாப்பு அதிகாரிகள் ஆய்வு

சிதம்பரம், மே 1: 

சிதம்பரம் பஸ்நிலையத்தில் உள்ள கடைகளில் நேற்று உணவு பாதுகாப்பு துறை அதிகாரிகள் சோதனை நடத்தினர். கடலூர் மாவட்ட உணவு பாதுகாப்பு அதிகாரி ராஜா தலைமையில் ஆய்வாளர்கள் பத்மநாபன், குணசேகரன் கொண்ட குழுவினர் நேற்று காலை சிதம்பரம் பஸ் நிலையத்தில் உள்ள அனைத்து கடைகளிலும் காலாவதியான குளிர்பானங்கள் மற்றும் சுகாதாரமற்ற பழச்சாறுகள் விற்பனை செய்யப்படுகிறதா? என சோதனையிட்டனர். 

சில கடைகளில் காலாவதியான குளிர்பான பாட்டில்கள், தடை செய்யப்பட்டுள்ள பான்மசாலா, குட்கா, கலர் பவுடர் கலந்த இனிப்புகள், தேதி குறிப்பிடாமலும் ஐஎஸ்ஐ சான்றிதழ் இன்றி பொதுமக்களுக்கு விற்பனை செய்த தண்ணீர் பாக்கெட்டுகள், பழச்சாறுகள் போன்ற பொருட்களை பறிமுதல் செய்து அழித்தனர். பின்னர் தடை செய்யப்பட்ட பான்பராக், புகையிலை பொருட்களை விற்பனை செய்தால் கடை உரிமம் ரத்து செய்யப்படும் எனவும் எச்சரித்தனர். 

சிதம்பரம் பஸ் நிலையத்தில் உள்ள கடைகளில் மாவட்ட உணவு பாதுகாப்பு குழுவினர் சோதனை நடத்தினர்.

Increasing number of food vendors threaten for health in Nagaland

With the increasing number of unauthorized and unsafe food vendors in street corners of town of the state, Nagaland Directorate of Health and Family Welfare Principal Director and Additional Food Safety Commissioner, Dr. Neiphi Kire has directed to all food business operators in the state to obtain license or register their food business.

In an official order issued last night Dr. Kire said under food safety and standards Act, 2006 and rules 2011 from the office of the designated officer, the Chief Medical Officer, of the district on before August 4. He directed food manufacturers, miller, grinder, whole sellers, retailers, godowns, warehouse, cold storage, distributor, transporters, departmental suppliers pharmacies dealing with food items, food supplements, hotels, restaurants, canteens, caterers, slaughter houses, fish & meat shop, all petty food business operators and street food vendors.

He also informed that Licensing and Registration Forms and other details can be obtained from the office of the designated officer on all working days. Directorate of Health and Family welfare cautioned that operating food business without a license or registration will attract penalty up to Rs. 5 lakh and imprisonment up to 6 months under section 63 of the Food Safety Standards Act 2006. 

Firms get alternative ways to sell tobacco

TRICHY: Even though the state government had banned the sale of tobacco products, the food safety officials in the district could not completely control the sales due to loophole in the Food Safety and Standard Act (FSSA). The shrewd move of the manufacturers to market tobacco products has made the officials sit as mute spectators.

As per the FSSA, tobacco and nicotine should not be used as ingredients in food products in any name. The Tamil Nadu government in May 2013 invoked the rule in the Act and banned the sale of tobacco products like Gutkha, Pan Masala to save people from succumbing to deadly diseases like cancer. But the sales couldn't be controlled despite frequent raids and warnings. Moreover, the manufacturers have even found a new method to escape from the grip of FSSA. For instance, the betel nuts are packed in sachets without mixing tobacco or nicotine so that they can show that they obey the state government's ban. On the other hand, the tobacco powder is also packed separately in a sachet. Tobacco lovers buy both the sachets and chew them together for kicks. "During the raids, we found some pan masala claiming to have zero percentage of tobacco and nicotine. But we also found tobacco powder sachets sold separately in shops. We came to know that they are jointly sold to customers. We will try to prove it in the court," said corporation CHO Dr Mariappan.

Insisting on total ban of tobacco, Dr Ramakrishnan, the designated officer of Food Safety Wing in Trichy, said, "Though we have found shopkeepers selling tobacco powders in separate sachets, we are unable to prove how people mix it with betel nuts for kick. Only a complete ban can put an end to this problem."

Interestingly, the one year ban too is coming to an end on May 23 this year.

Mango trader remanded in one-day police custody

NASHIK: The trader, who was arrested on Tuesday for allegedly using calcium carbide to ripen mangoes, has been remanded in police custody for a day.

The trader, Kamaluddin Bagwan, was nabbed by the Panchavati police on Tuesday after a team of Food and Drug Administration (FDA) officials raided his shop at the Agriculture Produce Market Committee (APMC) along Peth Road. The trader was found ripening 520 kg of mangoes with calcium carbide in violation of the new Food Safety and Standards Act.

The Panchavati police nabbed the trader after FDA lodged the complaint with Panchavati police late on Tuesday night. He was produced in the district court on Wednesday.

Acting on a tip-off that mangoes are being ripened with the use of chemicals harmful for health, a team of FDA officials from Nashik led by joint commissioner Chandrakant Pawar and the Panchavati police raided Bagwan's shop.

The FDA officials seized twenty-six crates with 520 kg mangoes worth Rs 15,000 from the spot and later destroyed them. Each crate of mangoes had two or three pouches of carbide powders. The samples of mangoes have been sent to the lab for further investigation.

Artificially ripened mangoes seized

TRICHY: Food safety officials in the city seized 2.25 tonnes of artificially ripened mangoes from some shops in Gandhi Market here on Wednesday.

Acting on a tip-off, the food safety wing officials led by its designated officer Dr Ramakrishnan conducted surprise raid in the famous Gandhi Market in the city on Wednesday morning. The team checked the mangoes kept in around 50 shops in the area. The raid disclosed the possession of artificially ripened mangoes weighing 2.25 tonnes in eight shops. The value of the seized mangoes was assessed to be around Rs 1.47 lakh.

"The raid brought to light the artificial ripening of mangoes using carbide stones in local market. It was found that some traders wanted to earn money by putting public's health at stake. So, we warned stringent against them if they continue to do so. Meanwhile, the traders in the Gandhi Market have assured that they would not sell the artificially ripened mangoes," said Dr Ramakrishnan.

However, the officials could only seize the artificially ripened mangoes. But, they could not initiate action against the owners due to Food Safety and Standard Act (FSSA). Taking advantage of FSSA, traders continue to indulge in such practice. But, officials feel that the seizure of the products tantamount to punishment as it involves huge money. Dr Ramakrishnan claimed that compared to last year, the number of such traders has come down due to FSSA.

The seized mangoes were buried at the composite yard in Ariyamangalam.

கார்பைடு கல்லால் பழுத்த மாம்பழங்களை சாப்பிடுவோருக்கு உடல்நலக்குறைவு; உரிய நடவடிக்கை எடுப்பார்களா அதிகாரிகள்

விருதுநகர் : விருதுநகர் மாவட்டத்தில், கார்பைடு கல்லால், செயற்கையாக பழுக்க வைத்து மாம்பழங்கள் விற்பனை செய்யப்படுகிறது. இதை வாங்கி உண்போர் வயிற்றுப்போக்கு உள்ளிட்ட உடல்நலக்குறைவால் அவதிப்படுகின்றனர். எனவே, சம்பந்தப்பட்ட அதிகாரிகள் ஆய்வு செய்து, இதில், உரிய நடவடிக்கை எடுக்க வேண்டும் என்ற கோரிக்கை எழுந்துள்ளது.

விருதுநகர் மாவட்டத்தில் ராஜபாளையம், ஸ்ரீவில்லிபுத்தூர், வத்திராயிருப்பு பகுதியில் மாந்தோப்பு அதிகம் உள்ளன. இதில், சப்பட்டா, பஞ்சவர்ணம், கல்லாமை, பாலாமணி, வனாசா, சொரணரேகை உட்பட பல்வேறு மாம்பழங்கள் விளைகின்றன. தற்போது, சீசன் நேரம் என்பதால், மாம்பழ விளைச்சல் அதிகம் உள்ளது. இதை குத்தகைக்கு எடுக்கும் ஏலதாரர்கள், மாங்காயை பறித்து கடைகளுக்கு விற்பனை செய்கின்றனர். இதை வாங்கி செல்லும் மொத்த விற்பனையாளர்கள், குடோன்களில் சாதாரண நிலையில் வைக்கோலால் மூடி, மாங்காயை பழுக்க வைக்க வேண்டும். இதில், பழுக்க, கால தாமதம் ஏற்படுவதால், சில வியாபாரிகள், கார்பைடு கல் வைத்து, மாங்காய்களை பழுக்க வைக்கின்றனர். 

கண்ணுக்கு பளிச்சென்று தெரியும் இந்த மாம்பழங்களை வாங்கி உண்ணும் குழந்தைகள், முதியோர் வயிற்று போக்கு உள்ளிட்ட உடல்நலக்குறைபாடால் அவதிப்படுகின்றனர். செயற்கையாக, கார்பைடு கல் வைத்து பழுக்க வைக்கப்பட்ட மாம்பழங்கள், விருதுநகர், சாத்தூர், சிவகாசி, அருப்புக்கோட்டை உட்பட பல்வேறு பகுதிகளில் கடைகளில் அமோகமாக விற்கப்படுகிறது. இதை, உணவு கட்டுப்பாடு அதிகாரிகள், நகராட்சி, பேரூராட்சி அதிகாரிகள் ஆய்வு செய்து,பறிமுதல் செய்ய வேண்டும் என்பதே அனைவரது எதிர்பார்ப்பாக உள்ளது. விருதுநகர் ஜெயக்குமார்,"" கார்பைடு கற்களால் பழுக்க வைக்கப்பட்ட மாம்பழத்தை சாப்பிடும் குழந்தைகள் வயிற்று போக்கால் அவதிப்படுகின்றனர். இது போன்ற மாம்பழங்களை அதிகாரிகள் பறிமுதல் செய்வதுடன், அதை விற்போருக்கு கூடுதல் அபராதம் விதித்து, விற்பனையை முற்றிலும் தடை செய்ய வேண்டும்,'' என்றார்.

Joint inspection drive launched by JMC

Jammu, Apr 30: Teams of health officer & veterinary officer of Jammu Municipal Corporation on the directions of Commissioner Jammu Municipal Corporation Kiran Wattal launched a drive to inspect various milk shops, milk vendors in the areas of Mahesh Pura, Shakti Nagar, Subash Nagar, Rajpura, and Rehari of Jammu city.

About 40 quintals of milk was checked and Rs 16000/- realised as fine from the defaulters.

Besides this in an another drive headed by Mohd. Saleem Khan health officer alongwith other field staff, the team toured various areas like New Plot, Janipur etc. & about 18 kgs of polythene carry bags was seized besides imposing fine amounting to Rs 5350/- on the defaulters.

Health Officer Jammu Municipal Corporation Mohd. Saleem Khan appealed to all the food business operators not to sell any type of unhygienic food items not conforming to prescribed quality & standards which can put the public health to danger, otherwise stringent action under Food Safety & Standards Act 2006 shall be taken against the defaulters. Moreover all the Food Business operators dealing with milk & milk products are strictly warned not to sell adulterated milk & milk products. 

DINAMALAR NEWS

Corporates use dirty tactics on public health issues

Several key issues that concern public health and environment may not be a subject of prime-time television discourse on election campaign, but they are certainly on the boil inside and outside the government.

In certain cases the government is taking decisions while on others interested parties are trying to make full use of the policy interregnum. These critical issues range from junk food to nuclear energy. Hectic lobbying is going on so that a desired scenario can be projected to the next government.

 

Siddhartha Mukherjee's study has been used by mobile companies to defy health concerns raised by the WHO. 

The position taken by the Food Safety and Standards Authority of India (FSSAI) on defining junk food and ways to restrict them in schools, in an ongoing litigation in the Delhi High Court, is a case in point. The guidelines proposed by the food regulator are so absurd that they can only gladden the hearts of food companies, which have been deeply perturbed by the litigation and want to avoid imminent ban on their products in schools at any cost. 

In this endeavour, the food regulator has become a ready partner and is seen to be acting as an extension of the Ministry of Food Processing Industries. Another most blatant case of lobbying comes from the mobile phone industry which has been hiring paid speakers from across the globe to deny any links between radiation and human health. It got award-winning oncologist-turned-writer Siddhartha Mukherjee to endorse its stand that cancer research agency of the World Health Organisation (WHO) has faulted in classifying electromagnetic radiation from mobile phones as "possibly carcinogenic to humans". One can understand the mobile industry's problem as it faces possibility of stronger regulation on health grounds.

In the same vein, head of a pesticide manufacturers association argued in an edit page article in a business daily that "pesticides are good for health" and that chemical-free organic foods can actually make you sick. Needless to say, the article was designed to influence outcome of the ongoing litigation about harmful levels of pesticide residues in vegetables and fruits.

 

Giants in the junk food industry have so far warded off legislation on junk food.

The strategy adopted of all such lobbies is similar to that used by the tobacco industry in the 1970s and 1980s - first deny any link with cancer or ill-health and then question science itself thereby creating confusion in the minds of people.

Climate change deniers too deploy a similar strategy. Meanwhile, anti-nuke and anti-GM groups have unearthed more damaging material through RTI. After the cabinet gave financial approval for two more Russian reactors at Kudankulam, atomic energy officials publicly stated that an insurance package was being worked out with the General Insurance Corporation (GIC) for reactor 3 and 4. But GIC, in an RTI reply, has denied any official communication from the Nuclear Power Corporation about insurance cover for the two units. 

In such a case, what happens to nuclear liability because the Russian suppliers don't want to take any? Notes relating to preparation of government's affidavit on field trials of GM foods to be filed in the Supreme Court have indicated that Jayanthi Natarajan as environment minister wanted to take a principled stand on the issue, but eventually lost her job because of that.

Booze battle: Will the Scotch run out?

Brewing battle between India, European Union over labelling norms threatens liquor supplies

New Delhi, April 29:  

Scotch whisky and some other imported alcoholic beverages may soon go out of stock in Indian outlets if exporters don’t fall in line with India’s labelling regulations.

For the last three months, consignments of the premium whisky from Scotland have not been cleared at Indian ports as they do not have the ingredients listed on the pack. The stricter labelling requirements are part of a 2006 law on food safety and standards that came into force in 2011.

“The Scotch Whisky Association has told us that they are not required to list ingredients in their country. But if they are exporting to India, they have to abide by our rules,” S Dave, Advisor, Food Safety and Standards Authority of India, told Business Line.

With the Customs authorities detaining more than 50 consignments of alcohol so far, the issue is now escalating into a diplomatic row.

The British High Commissioner and the French and the EU Ambassadors to India have written to the Government asking for more time to follow the regulations. They also want the detained consignments released.

“The current ban by the EU on import of some fruits and vegetables from India, including mangoes, could be to put pressure on the country to go soft on food and alcohol exporters from the region,” said a Commerce Ministry official.

New Delhi, however, is not ready to oblige. “We have informed the embassies that the labelling and listing requirements have been in place since 2011. The industry had been asking for more time to meet the demands of one festival season or the other for the past two years. We are not prepared to oblige any more,” said Dave.

The FSSAI has told the foreign manufacturers that they could take back the confiscated consignments or ship them to another country, but they can’t be sold in India.

“The interest of our consumers is important to us. When Indian companies are expected not to flout food safety laws in European countries, they also have to comply with our regulations,” Dave said.

It is not just alcohol, but consignments of other food items such as chocolates, pasta, cheese and some curries have also been held up due to improper labelling.

The FSSAI says that its labelling and listing requirements are in compliance with Codex, the global standards regulator, which is recognised by the World Trade Organisation.

Know It All

No, we aren’t talking about an unsavoury personality trait. We’re urging you to be a know-it-all — when it comes to food adulteration! Shirley Mistry tells you about some commonly adulterated foods

Even if you have been shopping for groceries from a trusted shop or supermarket for several years, food adulteration can creep into your food, without you realising it. If you thought that the days when you had to worry about something being added to your flour or milk were over, you need to take a closer look at the produce and spices that you consume, as adulteration is still a rampant issue in our country.

WHAT IS AT RISK? 

While no one knows the full extent to which adulteration takes place, there are several ways to adulterate most of the food items that you consume on a daily basis. Take a look at some of the most easily adulterated foods:

Olive Oil: You thought you were being smart about your food choices by switching over to olive oil. But, we urge you to pick only the best brand, because it is easy to adulterate olive oil with canola oil or palm oil and then add an olive oil scent to it.

Ghee: Do you remember the outrage a few decades ago, when people realised that Vanaspati was packed with so many trans-fats, that it was literally death on a plate? Back then, switching over to ghee was considered to be a safer alternative. However, several small shops have recently been found passing off Vanaspati as ghee by adding a ghee essence to it. 

Honey: The bottle of honey that you devour every morning could be sugar syrup spiked with a scent to give it honey's distinctive fragrance. The more processed the honey is, the more difficult it becomes to tell the difference between adulterated and pure honey. 

Milk: There is just so much that can go wrong with milk, it’s extremely terrifying. Apart from diluting it with water, it can be contaminated with glucose, skim milk powder (mixed with water to bulk up quantities), urea and even detergent. In 2012, the Food Safety Standards Authority of India collected samples of milk from across the country and found that 68.4% of these samples were adulterated.

Wheat Flour or Atta: Dirt, white sand and sometimes, even starch, is added in to bulk up your wheat flour. This makes it very unhealthy and also quite dangerous to consume. 

Spices: The most trusted spices on your spice rack can be adulterated all too easily. While non-permitted colours, saw dust, dirt, grit and red brick powder are used to adulterate chilli powder, lead chromate is found in adulterated turmeric. In some cases, coriander powder is said to have been adulterated by powdered dung and asafoetida can be adulterated by adding powdered substances that are earthy in colour. Also, grass seeds coated with colour are used to create whole cumin. 

TEST IT OUT

If the techniques to adulterate these common foods has given you a royal fright, get to work straight away by performing these simple tests to see how safe you are:

Rub cumin seeds in your palm. If the colour comes off, you know that they are grass seeds.

Put a spoonful of coriander powder in a bowl of water. The dung will float to the top and give out a distinctive, foul smell. 

Put your jar of ghee in the freezer overnight. If it is ghee it will solidify, but, if it is Vanaspati masquerading as ghee, the oil will not freeze.

To check if your asafoetida is pure, pour some into a bowl of water. The adulterants will settle at the bottom and the asafoetide will float to the top.

Always buy the most organic honey you can find, since it is hard to adulterate it in its organic state.

When you find a good deal on extra-virgin olive oil, remember to research the brand well before you make your purchase. 

While buying spices, always look for the Agmark or ISI mark on the products as these specify authenticity. 

Report It!

Food adulteration is a crime in India under the Prevention of Food Adulteration Act of 1955. However, incidents such as the epidemic of dropsy in New Delhi in 1998 (due to widespread consumption of mustard oil), are proof that many food retailers and manufacturers get away with adulteration because of weak implementation of this law. The government has enacted the Food Safety and Standards Act in August 2006 and a Food Safety Authority is also being established to ensure that produce matches global standards. In case you find any adulteration in the packaged foods you purchase, we urge you to take it up with your local consumer court.

Why Good Manufacturing Practices important for Food Business Operators?

Good Manufacturing Practices are the set of requirements which are to be followed by – the manufacturing units, processing units & packaging units to ensure that the products & services they are offering should be safe, clean & effective.

The effective implementation of GMP could be carried out through a qualified approach in the manufacturing, processing & packaging units so as to avoid the contamination, mix-ups & errors. On one hand, the good manufacturing practices safeguard the consumer from the poor quality & hazardous product while on other hand; help the food business operators to comply with the guidelines. The failure to successfully implement a GMP plan in an organization may results in situations like; recall seizure, penalty & prosecution.

Good Manufacturing Practices facilitates record keeping, sanitation, personal qualification, cleanliness, equipment verification, process validation and complaint handling.

GMP in food industry

Personnel

Personnel practices are the set of precautions to be taken by the people who are involved during manufacturing, processing & packaging. No person shall be allowed to work if suffering from any disease, one should wear clean cloths, gloves, caps etc and should take care of other necessary precautions.

The staff involved in the processes should have the basic level of education or they should have been trained to perform better.

A competent supervisor/manager should be employed to ensure all everyone involved in the manufacturing or operations process are following the norms.

Plant/Facility

The plant should be located on such a place where external pollutants could be avoided. There has to be a sufficient space for the equipment & storage of materials. Adequate lighting in the entire facility includes; hand washing area, dressing, locker, rooms, toilet etc. The entire facility should be kept cleaned.

Sanitary Operations

The buildings, fixtures and other physical facilities of the plant shall be maintained in a sanitary condition. The cleaning compounds and the sanitizing agents used in the cleaning and sanitizing procedures shall be free from the undesirable microorganisms. The food could be contaminated if the cleaning compounds of the toxic nature are not used or stored properly.

The use of pesticides should not be permitted during food manufacturing and they shall only be allowed to be used in the plant under precautions and restrictions so that the food should not get contaminated.

All food contact surfaces like; utensils, equipment shall be cleaned frequently (dry & sanitary condition) to protects against the contamination of food.

Sanitary facilities and controls

There has to be a proper water supply from an adequate source of the required water quality. The sewage disposal shall be made into an adequate sewerage system or disposal through other adequate means.

There has to be a facility of toilet with proper water supply for the employees and hand washing space with running water in compliance to the regulations.

Equipment & Utensils

All equipment & utensils shall be made of good materials and they should be designed in such a manner to be hold/carried properly while in operations and could be cleaned easily. If not in use then they should be stored in a clean and dry place.

Processes and controls

The raw materials should be properly inspected & segregated to be used in the manufacturing process. It has to be verified that the raw material shall not contain levels of microorganisms. A proper storage space and the conditions to maintain a particular temperature & humidity level shall be taken care well to avoid and contamination & adulteration.

The manufacturing shall be conducted under such a conditions and controls as are necessary to minimize the growth of microorganisms. A minimum temperature of 5 degrees or below for frozen food products and 60 degrees for hot food products shall have to be maintained to avoid spreading of undesirable microorganisms.

Filling, assembling, packaging and other operations shall be performed in such a manner that the final food product shall be free from any contamination and would be served to the consumer in a good quality condition.

GMP provides flexibility to the food business operator to successfully implement the requirements for controlling the activities and serves the consumer with a better quality product.

Programme aids vendors in registration

NEW DELHI: A month after the Delhi government started registration of street-food vendors in the city, not many have managed to get a registration number as it can be done only online. To assist vendors in the registration process and educate them about food safety and standards, National Association of Street Vendors of India (NASVI) held a special programme at Sarojini Nagar's Keshav Park on Tuesday.

The Delhi government was one of the first to adopt the Food Safety and Standards Act, 2006, in 2011. But it failed to implement the scheme due to technical hurdles. Now that the process has started, civic society members, who have been fighting for it, don't want it to fail. NASVI has taken the initiative to rope in as many street food vendors as possible.

Last year, the Delhi government and NASVI had identified eight markets-Sarojini Nagar, Tilak Nagar, Karol Bagh, Jheel, Paharganj, both sides of Nizamudin railway station and New Delhi railway station-where the pilot project would be implemented.

"We have started the project from Sarojini Nagar. We helped 125 street-food vendors register on Tuesday. We will continue the drive for the next one week and try to register all food vendors in the market,'' said Arbind Singh, national coordinator, NASVI. The programme was attended by over 100 vendors.

"I have been working for the past five years in Delhi. What they are teaching is new to me, but I feel this will help me in my business. I'll try to follow basic hygiene standards taught by them," Sajan Kumar Mandal, a street food vendor in Sarojini Nagar.

Dr. Kire directs food business operators to obtain license

Kohima, April 29 (MExN): In pursuance of sub section (3) of section 30 of the Food Safety and Standards Act 2006, the principal director of health and family welfare Dr. Neiphi Kire has directed all food business operators in the state to obtain license or register their food business under Food Safety and Standards Act 2006 and Rules, 2011 from the office of the designated officer- Chief Medical Officer of the districts on or before August 4. Licensing and registration forms and other details can be obtained from the office of the designated officer on all working days. 

Food business as mentioned above will include food manufactures, millers, grinder, wholesellers, retailers, godowns, warehouse, cold storage, distributors, transporters, stockers, agencies, departmental suppliers, repackers or relabellers/ pharmacies dealing with food items, food supplements, hotels, restaurants, canteens/caters, slaughter house, fish and meat shop, all petty food business operators etc.

Operating food business without a license or registration will attract penalty up to Rs. 5 lakhs and imprisonment up to 6 months under section 63 of the Food Safety & Standards Act 2006, a release received here said.

Civic body seeks power to allot food licences

PUNE: The Pune Municipal Corporation standing committee on Tuesday approved a proposal stating that the civic body should be given the authority to allot food licences and carry out inspections of eateries in the city. The same powers were given to the Food and Drug Administration (FDA) three years back.

Two elected members had submitted the proposal, which stated that since 1966, food inspectors of the civic administrations were allotting food licences to eateries. The new law on food and drug safety came into effect in 2011. As per the provisions of the law, the FDA was given the power to issue licences and carry out inspections. The FDA office issued a circular in this regard and the civic administration officials handed over their responsibilities. However, the civic administration is yet to receive any official order from the state or the Central government over handing over of these powers.

"Since the civic administration has not received any official order from the government, the Pune Municipal Corporation officials should be able to allot the licences," said Bapu Karne, chairman of the committee. "Three years back, these officials had the responsibility of allotting permits to hotels and carrying out inspections. The health department officials can handle this responsibility," he said.

The proposal added that the municipal corporation is loosing revenue as the PMC officials are not carrying out the work. The administration can earn through the licence fees and fines and the restoration of powers is needed to increase the civic body's revenue

Food testing lab to go hi-tech

The laboratory will be shifted to an independent building

The food testing lab in Mysore will be provided sophisticated testing equipment to enable complex examination procedures

The only food testing laboratory in the Mysore division is set to go high-tech: it is being shifted to an independent spacious building on the campus of the District Surgeon’s office at Tilak Nagar here, from its original home at the office of the District Health Officer.

Once the lab is shifted to its new premises, sophisticated testing equipment will be installed to enable complex examination procedures, according to the authorities here.

The lab building has been constructed with funding from the World Bank. The equipment, some costing as much as Rs. 2 crore, have been procured with collective funding from the State and Union governments, the World Bank, and the Food Safety and Standards Authority of India (FSSA).

“As food safety is essential, the lab will be equipped to conduct tests on all types of foods to determine whether food is adulterated, contaminated or contains harmful chemicals,” said Chidambara, Designated Officer, Food Safety and Standards Wing, Mysore.

He told The Hindu that accreditation from the National Accreditation Board for Testing and Calibration Laboratories (NABL) would be sought once the upgrade was complete. The lab will certify foods as per the standards laid down by the FSSA. There are also plans to install equipment to test the nutritive value of foodstuffs, he added.

A microbiology unit will also be established by year-end to test prepared food such as rice, chapathis, sambar, sweets, snacks and so on. Prepared food served in hotels can be checked once the unit is set up.

Food samples for tests are collected based on complaints, suspicion, and random inspection. Dr. Chidambara said Food Safety Officers in each taluk were entrusted with the job. “It is mandatory to collect four food samples in case of complaints or suspicion. Only one sample is sent for lab tests, while the others are kept in my custody if they are collected in random inspection,” he said.

If food is found to be unsafe for consumption, for reasons such as contamination or the presence of harmful chemicals, or threatens to pose a serious health hazard to the public, a case is booked against the concerned parties who are liable for punishment and a heavy penalty, according to Dr. Chidambara.

He said concerned citizens could also submit food samples for tests; however, they will need to furnish credible information on the samples and certain documents to justify their argument.

In case of food poisoning, samples can be tested at the Mysore lab instead of sending them Bangalore, he added.

The laboratory will be shifted to an independent building and provided sophisticated equipment

Accused in Mango Case Seeks Bail

The Additional District Session’s Court will issue an order on June 3 on the bail petition filed by the person arrested for supplying spurious mangoes in Nettoor. 

While hearing the bail petition filed by Sanu, 38, Karthika Nivas, who is the owner of E D S Fruit Stall, the prosecution opposed granting him bail. 

P K Sajeevan, government pleader and Public Prosecutor, submitted that the accused person had committed a serious crime. He said that mangoes seized from the goodown of the accused contained calcium carbide that could cause serious diseases, including cancer. The prosecution also filed reports from the police and food safety experts. 

Meanwhile, the counsel for the accused pleaded that he was falsely implicated in the case. 

According to the counsel, he did not commit any offence for which he could be charged under IPC-328. He said the police had registered a suo motu case against him.

Food safety officials seized 35 boxes of mangoes treated with calcium carbide, which is used for artificially ripening fruits.

How to know artificially-ripened fruits

Fruits ripened using the chemical will have an ash-coloured layer on the skin.

If you wipe this layer, you will find the skin of uniform colour without any green patches.

Also gradually, the skin gets dry and wrinkled and black spots develop.

Food Safety officials pulp artificially-ripened mangoes

1.7 tonnes of artificially-ripened mangoes found 

Officials examine mangoes at Koyembedu market

Even as the European Union banned the import of Indian Alphonso mangoes, the Food Safety and Drug Administration unit swung into action in Chennai on Tuesday, raiding outlets selling artificially-ripened mangoes. Three teams of officials conducted raids in Koyambedu, T. Nagar, and Kothwal Chavadi.

Over 51 kg of calcium carbide was seized from 218 shops. At least 1.7 tonnes of mangoes were found to be artificially ripened.

More than 200 food business operators also received awareness notices from the authorities,” according to an official.

According to food safety officials, calcium carbide, used to ripen mangoes, is a proven carcinogen. 

On Tuesday, labourers were found packing calcium carbide into small sachets to be hidden in heaps of unripe fruits. Use of carbide to ripen mangoes is an offence under the Food Safety and Standards Act.

Common symptoms reported after eating such fruits are diarrhoea, vomiting, and eye and skin irritations.