Will Maggi Be Banned? Here Are The Most Important Facts About Maggi’s

We’ve talked about why it won’t be wrong to call Maggi India’s national food. But, in Lucknow, Uttar Pradesh, the state government’s Food Safety & Drug Administration, is seeking a cancellation of Maggi’s license.

Why? According to UP FDA’s findings, Maggi contains excessive lead and MSG. Here are the most important facts about the controversy.

What’s the fuss?

On May 16, 2015, the Lucknow Food Safety and Drug Administration initiated an inquiry and wrote to the Food Safety and Standards Authority of India (FSSAI) in New Delhi seeking to cancel the licence for Maggi.

The state regulator has also asked FSSAI to order sampling of the product from across the country to check its quality.

Officials tested Maggi samples at Kolkata’s referral laboratory and the test results showed excess of lead and excess amounts of monosodium glutamate (MSG) than the permissible limit.

What is MSG? Why is it added to food products? Is it harmful? 

MSG, or monosodium glutamate is a type of amino-acid found naturally in many agricultural products. It is often added artificially to packaged food to enhance flavour.

Native to China, there have been reports of adverse effects of consuming MSG including nausea, upset digestive system, headaches, etc. Symptoms of MSG are collectively called Chinese Restaurant Syndrome (CRS).

While MSG is said to be harmful for health, there has been no conclusive proof regarding the adverse effects of MSG.

Food safety regulations in India, however, require companies to mention the amount of MSG added on the packaging.

In US and Europe also, MSG is considered as a food additive with quantitative limits. In Australia and New Zealand, use of MSG has little to no restrictions. A report by Food Standards Australia New Zealand (FSANZ) states:

“There is no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality. The studies conducted to date on Chinese Restaurant Syndrome (CRS) have largely failed to demonstrate a causal association with MSG. Symptoms resembling those of CRS may be provoked in a clinical setting in small numbers of individuals by the administration of large doses of MSG without food. However, such effects are neither persistent nor serious and are likely to be attenuated when MSG is consumed with food. In terms of more serious adverse effects such as the triggering of bronchospasm in asthmatic individuals, the evidence does not indicate that MSG is a significant trigger factor.”

Does Maggi have lead too? 

The test results showed that the samples of Maggi they tested contained 17 parts per million lead, whereas the permissible limit is 0.01ppm. Exposure to more than permissible amounts of lead can affect several functions of the body including the central nervous system, kidneys, and the immune system. The effects are worse for children and lead can affect cognitive functions of a child.

What does Nestle have to say about this? 

“We do not add MSG to Maggi Noodles and glutamate, if present, may come from naturally occurring sources. Food regulators in India also do not specify any limit for the presence of MSG/Glutamate,” a Nestle spokesperson told Times of India.

Referring to the excessive lead found, he said, “We are surprised with the lead content supposedly found in the sample. We monitor the lead content regularly as part of regulatory requirements, and tests at our own accredited laboratories as well as those by independent external accredited laboratories have consistently shown the results to be well within the permissible limit.”

So, should I stop eating Maggi? 

It remains to be seen how FSSAI responds to UP FDA’s request to ban Maggi. It is unlikely that Maggi will be banned and even if it is, there will be several rounds of legal cases till a final decision is taken.

MSG in large quantities and lead are harmful for your health, but at the same time there shouldn’t be a lot of harm in giving yourself a treat when you crave for your favourite 2-minutes noodles “once in a while”. Maggi isn’t something you should have every week, let alone every day.

And there is always the fundamental rule when it comes to food: anything in excess is never good.

DINAMALAR NEWS

மினரல் தண்ணீரில் புழு உணவு பாதுகாப்பு அதிகாரியிடம் புகார்

நெல்லை, மே 18:

பாளை யில் மின ரல் தண் ணீர் கேனில் புழுக் கள் நெளிந் தன. இது குறித்து உணவு பாது காப்பு துறை அதி கா ரி யி டம் புகார் செய் யப் பட்டுள் ளது.

பாளை பஸ் நிலை யம் எதிரே உள்ள லட் சுமி நர சிங் க பு ரம் தெருவை சேர்ந் த வர் மல் லிகா. இவர் அப் ப கு தி யில் உள்ள கடைக் கா ர ரி டம் வீட்டு பயன் பாட்டுக் காக 20 லிட்டர் மின ரல் தண் ணீர் கேன் வாங் கி னார்.

வீட்டுக்கு சென்று கேனை திறந் த போது கேன் தண் ணீ ரில் புழுக் கள் நெளிந் ததை கண்டு அதிர்ச் சி ய டைந் தார். கூர்ந்து கவ னித் த போது தண் ணீர் கேனில் சிறி ய தும், பெரி ய து மாக ஏரா ள மான புழுக் கள் இருந் தன.

மேலும், கேனில் தண் ணீரை அடைத்த தேதி, காலா வதி தேதி எது வும் குறிப் பி டப் ப ட வில்லை. எனவே, இது குறித்து அவர் உணவு பாது காப் புத் துறை மாவட்ட நிய மன அலு வ லர் டாக் டர் கரு ணா க ர னி டம் புகார் செய் தார். உணவு பாது காப் புத் து றை யி னர் தண்ணீரை பகுப்பாய்வுக் காக அனுப் பி வைத் த னர்.

FDA seizes products worth 5.4 lakh

AURANGABAD: In a breakthrough, the Aurangabad division of the Food and Drug Administration (FDA) seized cans worth Rs 3.9 lakh of an energy drink from a local mall, on Thursday night. FDA officials said that the raid was conducted since the report of Food Safety & Standards Authority of India (FSSAI) stated that the energy drink contained 'ginseng' — an immune-stimulating agent, beyond permissible limit and was considered unsafe for consumption. 

After the FDA officials received a tip-off that the energy drink was being transported from Mumbai to Aurangabad to a mall at Paithan road, here, a raid was launched by the officials on Thursday night. Officials seized 3,930 cans of the energy drink worth Rs 3.75 crore. The officials also seized other food products such as ginger-garlic paste and apricots worth Rs 26,221," said FDA (food) joint commissioner, Chandrashekhar Solanke. 

Food safety officer Gajanan Gore said, "The ginger-garlic paste packets were found to have developed leakages and were contaminated while the dry fruits were imported but had violated the packaging and labelling norms." 

Gore said that the FSSAI had warned all the FDA regional offices about the energy drink stating that the product was found to be misleading and had an irrational combination of caffeine and ginseng. Hence, the FSSAI had recommended rejection of the product. 

The FDA also raided a bakery in the city on Wednesday and seized adulterated sugar confectioneries such as white paste and butter worth Rs 1.4 lakh. In all, the FDA seized products worth Rs 5.4 lakh in raids conducted consecutively for two days. 

The FDA has sent all the samples to a laboratory at Mumbai. 

The team included FDA (food) assistant joint commissioner Milind Shah, FSOs Gajanan Gore, Ram Munde and Gopal Kasar. 

The FSSAI had warned all FDA regional offices about the energy drink, stating that the product was misleading and had a combination of caffeine and ginseng.

FDA seizes gutka and machinery worth over 3L

PUNE: Officials of the food and drug administration (FDA) on Sunday conducted a raid at a gutka manufacturing factory in Pune district and seized gutka, raw materials and mixing and packing machinery worth Rs 3.31 lakh. 

Acting on a tip-off, the officials laid a trap and raided the unit, which had been manufacturing the banned material for the last two-and-a-half months in a clandestine manner. 

"The manufacturing unit is located on the outskirts of village Varve khurd in Bhor taluka. It used to operate at night. Residents did not notice anything as the factory compound walls were 13 to 14 ft high. A political party worker from the village informed us about the factory, following which we raided the premises," said Shashikant Kekare, joint commissioner (food), FDA, who led the team. 

Food safety officials Avinash Dabhade, Sachin Aadhav, Nilesh Khose carried out the raid under the guidance of FDA assistant commissioners Shivkumar Kodgire and S B Naragude. 

Assistant commissioner Dilip Sangat said the premises were empty during the raid around 3am. "An FIR has been lodged with the Rajgad police station. The state government has made the manufacture, sale and distribution of gutka a non-bailable offence now," he said. 

Since the ban came into force, the FDA officials have seized gutka worth Rs 6.64 crore in Pune district. "Since 2012, we have conducted raids in 269 establishments and have lodged as many as 200 FIRs against the offenders. We seized the maximum amount of gutka from godowns followed by shops, paan stalls and residential premises. However, the modus operandi of selling the banned product keeps changing. We have to be vigilant to nab the offenders," said Kodgire. 

One of the ingenious methods of selling gutka that was reported following the ban was the 'supari mix'. The main ingredients in gutka are supari (betelnut) and jarda (flavoured tobacco). These are being sold in separate pouches as 'supari mix', which when mixed together becomes gutka. 

This is the third consecutive year when the state has banned gutka and paan masala. Through a notification on July 20, 2014, the state government has empowered the food safety commissioner to prohibit manufacturing, distribution, stocking and sale of gutka and paan masala under section 30 (2) (a) of the Food Safety and Standards Act, 2006.

What the law says...

Artificial ripening of fruits using calcium carbide is prohibited as per Food Safety and Standards Act 2006 and Regulations 2011.

The law provides penalty for selling food not of the nature or substance or quality demanded.

The provision says, “Any person who sells to the purchaser’s prejudice any food which is not in compliance with the provisions of this Act or the regulations made there under, or of the nature or substance or quality demanded by the purchaser, shall be liable to a penalty not exceeding five lakh.”

Curbing the menace of artificial ripening of mangoes

Mouth-watering:Mangoes have started arriving at various outlets in Puducherry. Consumers are advised to pick the naturally ripened fruits and avoid artificially ripened ones.Singaravelou

Food Safety officials get busy conducting raids on godowns and spreading awareness messages

Hardly has the mangoes season begun, the markets are already flooded with artificially ripened fruits. It is also the time when food safety officials get busy conducting raids and issuing public awareness messages.

S.D. Balakrishnan, designated officer in the Department of Food Safety, said with assistance of municipal staff and revenue officials, we are conducting frequent raids on godowns of fruit vendors and seize the artificially ripened fruits. As the law permits us to impose penalty on the erring vendors, we will impose heavy fines on those attempting to artificially ripen the fruits.”

Mangoes are one of the best natural food usually consumed raw. These mangoes during ripening undergo physiological and bio-chemical changes which make them edible, palatable and nutritious. During this irreversible process, the fruits become soft, change in colour and develop characteristic aroma and flavour. There is also reduction in sourness and increase in sweetness of the fruit. All these changes are induced by the production of ethylene gas during natural ripening.

However, the lure of the quick buck has led to unscrupulous agents using calcium carbide stones as artificial ripening agent to capitalise on the high demand for mangoes.

Calcium carbide is carcinogenic and is normally used for generating acetylene gas during gas welding process. About a kilogram of calcium carbide which costs less than Rs. 50 can ripen around 10 ton of fruits.

Calcium carbide is notorious for cancer-causing properties and also contains traces of Arsenic and Phosphorous Hydrides which make can render the fruits highly toxic if consumed. When calcium carbide crystals are kept in and around the pile of fruits folded in paper packets or cloth bags, they absorb moisture from the surrounding atmosphere and produce acetylene gas which aid in the artificial ripening process.

The fruits are sent to distant places requiring several days for transportation and only firm and mature fruits are least damaged during marketing. Fruit traders pluck them when they are raw so as to keep the fruits long enough to sell them off before they rot. This is where artificial ripening plays a role in giving a ripe look to fruits much earlier than the normal period of seven to ten days that it takes the fruit to undergo ripening process naturally.

The long duration taken for natural ripening is a loss for some traders as they have to store the fruits for a longer period resulting in monetary loss. Hence they resort to artificial ripening, officials said.

Food Safety Officer I. Danaraju said, “Fruits ripened with calcium carbide are overly soft, are inferior in taste and flavour. They also have a shorter shelf-life.”

Corrosive chemical

Calcium carbide is a corrosive chemical with carcinogenic properties. The hydride of Arsenic and Phosphorus present in the calcium carbide cause vomiting, diarrhoea with or without blood, burning sensation of chest and abdomen, thirst, weakness, difficulty in swallowing, irritation in the eyes and skin, permanent eye damage, ulcers on the skin, sore throat, cough and shortness of breath. Higher exposure may cause a build-up of fluids in the lungs.

Consumption of fruits ripened with calcium carbide causes stomach upset by eroding the mucosal tissues in the stomach and disrupts intestinal functions. It also affects neurological system by reduced supply of oxygen to body tissues and organs resulting in headache, dizziness, mood disturbances, drowsiness, mental confusion, memory loss, swelling in the brain caused by excessive fluids and seizure.

Consumption of fruits ripened with calcium carbide causes stomach upset as it disrupts intestinal functions

வயிற்றை கலக்கும் ‘கலரிங் ஏஜன்ட்’ பருப்பு, எண்ணெய், காளானில் கலப்படம்

 

கோவை, மே 16:

கோவை மாவட்டத் தில் ‘கல ரிங் ஏஜன்ட்’ கலப் ப டத் து டன் உணவு பொருள் விற் பனை செய் வது அதி க ரித்து வரு கி றது.

கோவை மாவட்டத் தில் 35 ஆயி ரத் திற் கும் மேற் பட்ட உணவு நிறு வ னங் கள் உள் ளது. பெரும் பா லான வியா பார கடை களில் துரித உணவு, பல கா ரம், இனிப்பு பொருள் விற் பனை செய் யப் ப டு கி றது. உண வு களுக்கு ஏற்ப உணவு பாது காப்பு துறை யின் சார் பில் காலா வதி நாட் கள் நிர் ண யம் செய் யப் ப டு கி றது. ஆனால் பெரும் பா லான உணவு பொருட் கள் காலா வதி நாட் கள் கடந் தும் விற் பனை செய் யப் பட்டு வரு கி றது. சில உணவு நிறு வ னங் களில் காலா வதி தேதி மாற்றி லேபிள் ஒட்டி விற் பது நடக் கி றது. குறிப் பாக துரித உண வு கள் மற் றும் பொரித்த உண வு கள் காலா வதி தேதி கடந்த பின் ன ரும் விற் ப தாக தெரி கி றது. குழந் தை களுக் கான உணவு பொருட் களும் காலா வதி தேதி கடந்து, கெட்டு போன நிலை யில் விற் பனை செய் வ தும் நடக் கி றது. கடந்த 3 ஆண் டு க ளாக காலா வதி உணவு பொருட் கள் விற் பனை தொடர் பாக நட வ டிக்கை எடுக் கப் பட்டு வந் தது. 450க்கும் மேற் பட்ட உணவு பொருட் களின் மாதி ரி கள் எடுக் கப் பட்டு உணவு பகுப் பாய்வு சோத னைக்கு அனுப்பி வைக் கப் பட்டது. கடந்த ஆண் டில், 5 லட்ச ரூபாய் மதிப் பி லான உணவு பொருட் கள் பறி மு தல் செய் யப் பட்டது. ஆனால் நடப் பாண் டில் கலப் பட தேயிலை தூள் தவிர வேறு கலப் ப டம், காலா வதி உணவு பொருட் கள் தொடர் பாக உணவு பாது காப்பு துறை யி னர் நட வ டிக்கை எடுக் க வில்லை. தர மற்ற உணவு பொருட் கள் விற் ப னை யும் பர வ லாக நடக் கி றது. உணவு தயா ரிப்பு நிறு வ னங் களி லும் சோதனை நடத் தப் ப ட வில்லை. விற் பனை மையங் களில், கடை களில் பேரல், பேர லாக பல் வேறு வகை யான எண் ணெய் கள் விற் கப் ப டு கி றது. இதில் பெரும் பா லும் கலப் ப டம் இருப் ப தாக தெரி ய வந் துள் ளது. எண் ணெய் பேரல் களில், என்ன எண் ணெய் என எழுதி வைத்து விற் ப தில்லை. உணவு பாது காப்பு துறை யி ன ருக்கு இந்த விச யம் தெரிந் தும் நட வ டிக்கை எடுக்க தயக் கம் காட்டு கின் ற னர். பருப்பு வகை களில் மஞ் சள் நிறம் எடுப் பாக தெரிய, கலர் கூட்டும் (கல ரிங் ஏஜன்ட்) பொருள் சேர்க் கப் ப டு கி றது. பருப்பை நீரில் கரைத் தால் நிறம் போய் விடு கி றது. சிவப்பு, அடர் மஞ் சள் நிறத் தில் விற் கப் ப டும் சில வகை பருப் பு கள் நிறம் போவ தாக வாடிக் கை யா ளர் கள் உணவு பாது காப்பு துறை யில் புகார் கூறி யுள் ள னர்.

தேயிலை தூளில் கருஞ் சி வப்பு நிறத் தில் கல ரிங் ஏஜன்ட் சேர்க் கப் ப டு கி றது. இந்த கல ரிங் பொருட் கள் டிக் கா சன் அளவை அதி க ரிக்க உதவி செய் வ தாக தெரி கி றது. சாதா ரண டீயை ஸ்ட் ராங்க் டீ ஆக காட்ட இந்த கல ரிங் பொருட் கள் உத வி க ர மாக இருப் ப தாக தெரி கி றது. டீக் க டை களுக்கு கலர் கூட்டும் பொருட் கள் கலந்த தேயிலை வினி யோ கம் செய் யப் ப டு வ தாக தெரி கி றது. மசாலா பாக் கெட்டு களில் இலை தழை களை அரைத்து அதி லும் கலர் கூட்டும் பொருட் களை சேர்ப் ப தாக புகார் பெறப் பட்டுள் ளது.

ரோட்டோர கடை களில் விற் கப் ப டும் காளான் பிரை, காளி பி ள வர் மஞ் சூ ரி யன், சிக் கன் போன் ற வற் றில் சுவை கூட்ட, நிறம் பளிச் சென தெரிய கல ரிங் ஏஜன்ட்டை அதி க மாக சேர்ப் பது நடக் கி றது. இத னால் வயிற்று வலி, வயிற்று போக்கு, குடல் புண், புளித்த ஏப் பம் போன்ற பிரச்னை இருப் ப தாக மக் கள் புகார் கூறி வரு கின் ற னர். பாக் கெட் செய்து பேஸ்ட் போல் விற் கப் ப டும் குழம்பு வகை களி லும் கலப் ப டம் அதி க மாக இருக் கி றது. நோய் பாதிப்பு புகார் களை உணவு பாது காப்பு துறை யி னர் கண்டு கொள் ள வில்லை. விற் பனை கடை களில் உணவு மாதிரி எடுத்து பரி சோ தித்து நட வ டிக்கை எடுக் கும் திட்ட மும் முடங்கி விட்டது. இந்த கலப் ப டங் களை கண் ட றிய மாவட்ட அள வில், 100 உணவு பகுப் பாய் வா ளர் கள் நிய மிக் கப் பட்டுள் ள னர். ஆனால் கலப் பட புகார் அதி க மாகி வரு கி றது. உணவு தயா ரிப்பு மற் றும் விற் பனை நிறு வ னங் களை ஒருங் கி ணைக்க, கண் கா ணிக்க பதிவு மற் றும் உரி மம் வழங் கும் பணி நடந் தது. 40 சத வீ தம் பேர் இன் னும் உரி மம் பெறா மல், பதிவு செய் யா மல் உணவு நிறு வ னங் கள் நடத்தி வரு கின் ற னர்.

உணவு பாது காப்பு துறை யி னர் கூறு கை யில், ‘‘ நுகர் வோர் உணவு பொருட் கள் காலா வதி தேதி கடந்து விட்ட தாக என பார்த்து வாங் க வேண் டும். பேக் கிங் பொருட் களை வாங் கி னால் கலப் ப டம் இருந் தால் எளி தாக நட வ டிக்கை எடுக்க முடி யும். பல ஆண் டு க ளாக கலப் பட புகார் வரு கி றது. கல ரிங் ஏஜன்ட் கலந்த பொருட் கள் அடர்ந்த நிறம் தரும். இவற்றை மக் கள் வாங் கு வதை தவிர்க் க வேண் டும். கலப் பட பொருட் கள் விற் கும் கடை கள், தயா ரிப்பு நிறு வ னங் கள் மீது வழக்கு பதிவு செய் யப் பட்டு வரு கி றது. பழம், பாக் கெட் பொருட் கள் என பல் வேறு வகை யான உண வு கள் பறி மு தல் செய்து அழிக் கப் பட்டுள் ளது, ’’ என் ற னர்.

GOOD HEALTH No supplement to nutrition

Sports drinks contain electrolytes and are a convenient way to meet increased energy and fluid needs. These are useful when used appropriately and under professional supervision. thinkstock

Ishi Khosla

The competitive edge which an athlete looks for to win has no limits and many go to lengths trying to improve performance through nutritional supplements and special compounds which enhance performance called ergogenic aids. More than 75 per cent of recreational and elite athletes are known to use them in some form.

Nutritional supplements and ergogenic aids include products that:

Provide calories (e.g. liquid supplements and energy bars).

Provide vitamins and minerals (including multivitamin supplements).

Contribute to performance during exercise and enhance recovery after exercise (e.g., sports drinks and carbohydrate supplements).

Stimulate and maintain muscle growth (e.g. purified amino acids).

Provide micronutrients, herbal, and/or cellular components that are promoted as ergogenic aids to enhance performance (e.g., caffeine, chromium picolinate, creatine, and pyruvate).

Sports drinks, gels and sports bars that contain carbohydrates, proteins, fats, and electrolytes are a convenient way to meet increased energy, carbohydrate, electrolyte and fluid needs. They are a useful adjunct to a well-planned diet, when used appropriately and under professional supervision.

Supplementation is necessary if some specific deficiency is identified. For example: Most female athletes are recommended iron and calcium supplements as they are prone to iron deficiency due to menstrual losses.

Products of greater concern, however, are dietary supplements promoted as ‘performance enhancers’. Herbals, enzymes, hormones and other compounds carry attractive claims. While, only few of these have been well-researched, most lack vigorous clinical trials to evaluate efficacy, application and safety.

Common ones include:

Amino acids including branched chain amino acids (leucine, isoleucine and valine), taurine, glutamine have been proposed to provide energy and delay central nervous system fatigue, however, studies in humans, have shown inconsistent results. Safety and effectiveness of these have not been, yet, established.

Creatine, a nitrogenous compound synthesised by the liver, pancreas and kidney, has become a popular supplement, as it is believed to prolong short-term energy availability and improve performance in short-term, high intensity activities such as weight lifting. Creatine supplements appear to have no benefit for aerobic training and may cause immediate weight gain attributable to water retention. Other concerns including muscle cramps, muscle strains, kidney dysfunction, and GI distress have also raised questions about the efficacy of creatine.

Hormones like andrstenidione and DHEA (Dehydroepiandrosterone)have been known to increase testosterone levels and enhance muscle building — acting as “natural” steroids. No long-term studies have tested the safety of androstenedione or DHEA. Also, these, hormones precursors are not recommended because they have many negative effects.

Caffeine, a natural stimulant, is thought to improve athletic performance by facilitating signals between the nervous system and the muscles. However, the fact that caffeine is mild diuretic and enhancing urine production is probably not the best course of action right before competition.

Carnitine, a natural compound in foods, is synthesised in the liver and kidneys from the amino acids lysine and methionine. The appeal to athletes is the idea that supplemental carnitine could help move long-chain fatty acids faster so they will be metabolised more quickly, thus increasing the use of fat as an energy source. However, research finds no consistent evidence that it can improve physical performance in healthy people.

Chromium, a trace element, is thought to play a vital role in carbohydrate and lipid metabolism, potentially influencing weight, body composition and athletic performance. It is believed that, by enhancing insulin action, chromium increases amino acid uptake, which in turn increases protein synthesis and promotes gain in muscle mass. Although, chromium is a popular supplement, but its efficacy and long-term safety are uncertain.

Ephedrine, one of the most controversial supplements, in the marketis known to stimulate the central nervous system, raise heart rate and blood pressure and is an effective broncho-dilator. Serious side effects and even deaths, attributed to this supplement, led to FDA’s conclusion that ephedrine posed an unreasonable risk of illness or injury.

Ginseng, used by Chinese for thousands of years to treat and prevent numerous disorders, continues to be popular, especially among athletes, as it is known to improve athletic performance by increasing stamina and aerobic capacity. Further research on this popular herb is needed to evaluate its effectiveness as an ergogenic aid.

Glycerol (also referred to as glycerine), a powerful humectant, with a strong capacity to hold large volume of water is commonly used by endurance athletes as a means of super-hydration. Higher doses of glycerol may lead to headaches, blurred vision and in large amounts may cause additional stress on the cardiovascular system. Although many endurance athletes use glycerated water to enhance their hydration state, it has never been adequately tested for safety.

Medium-Chain triglyceride oils, are believed to be an instant source of energy, however, majority of research, does not support MCT supplementation as an ergogenic aid. A downside of MCT supplementation is that its taste may be unacceptable and it may contribute to gastrointestinal distress. Although, pyruvate, colostrums, CoenzymeQ10, Sodium bicarbonate and ribose too are commonly used by athletes as performance enhancers, however, there are concerns about their safety and usage. Creatine, bicarbonate, glycerol and caffeine may be beneficial in some circumstances.

Performance is the result of many factors, including talent, training, equipment, diet and mental attitude. Few nutritional ergogenic aids are supported by credible science or evidence of positive outcomes. These compounds must be used with caution, and only after careful evaluation of the product for safety, efficacy, potency and whether or not it contains a banned substance. There is limited evidence to support the use of most ergogenic aids. If you must, then look for supplements that have been well-investigated and researched. Use of these, in general, must be discouraged unless these are permitted, taken under supervision and do not violate anti-doping regulations.

The writer is Clinical Nutritionist & Founder, www.theweightmonitor.com, Centre for Dietary Counselling, Founder-Whole Foods India & Founder President-Celiac Society for Delhi.

CONSUMERS BEWARE! Killer carbide

Calcium carbide is prohibited under the Food Safety and Standards Regulations, yet mangoes and several other fruits are ripened artificially using the chemical

Consumption of fruits ripened through carbide induce prolonged hypoxia, which causes headaches, dizziness, mood disturbances, sleepiness, memory loss, cerebral oedema and seizures thinkstock

Pushpa Girimaji

Mangoes have already started coming into the market and my biggest worry is the safety of these fruits. I am told that these are transported raw and then ripened artificially, using a harmful chemical. Is this true? What can we, as consumers, do to protect ourselves?

It is true that mangoes and several other fruits are ripened artificially using calcium carbide, despite the fact that it is prohibited under the Food Safety and Standards ((Prohibition and Restrictions on Sales) Regulations, 2011.

Ironically, it’s now 35 years since the government first introduced in 1979, Section 44 AA in the PFA Act, prohibiting the sale of fruits ripened with calcium carbide. Yet, till today, the prohibition is not effective and fruits ripened with the banned chemical continue to be sold in the market. When the PFA Act was replaced with the FSS Act and the food safety regulator came into being, one expected the regulator to look at the issue in depth, get a comprehensive country-wide survey done to gauge the extent of the problem, come up with alternate, safe and feasible method of artificial ripening and most important, plug the retail sale of calcium carbide, so that it is not available to fruit wholesalers. (Calcium carbide is basically manufactured for industrial use and not for the food industry) But obviously, that is not happening.

In March last year, the government informed the Rajya Sabha (in response to a question) that following reports of use of artificial colours and ripening agents in vegetables and fruits, a Joint Committee for Research on Food Safety had been set up in August 2010 and the committee had recommended further research studies to generate information and data regarding the extent of use and effect of artificial ripening agents and other chemicals in fruits and vegetables. Four years hence, we still do not have that data!

So as consumers, we need to put pressure on the food safety authorities in the states to enforce the regulation stringently so that mangoes ripened with calcium carbide are not sold in the market. Write letters, seek information through the RTI and generally make it known to the enforcement agencies that consumers want safe fruits.

What are the harmful effects of calcium carbide? Can one file a complaint against a retailer/wholesaler for selling such harmful fruits?

In an article titled “Consuming fruits ripened artificially by calcium carbide may pose health problems” put up on its website, the food regulator (Food Safety and Standards Authority of India) says that consumption of such fruits “may affect the neurological system by inducing prolonged hypoxia (low oxygen reaching the blood and tissues), which causes headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral oedema (swelling in brain caused by excessive fluids) and seizures”. While mangoes, bananas and papaya are generally ripened with calcium carbide, sometimes even sapota, dates and tomatoes were subjected to the chemical treatment, according to the article. Yet, after saying all this, the regulator does not talk about the extent of the problem or the plan of action put in place to eliminate the menace.

If you suspect that the fruit that you have bought is ripened with calcium carbide, you can complain to the local food safety authority. They raid the place and if they find the presence of calcium carbide in the premises, they prosecute the wholesaler or the retailer as the case may be. If you have suffered any ill effects of consumption of such fruits, you can seek compensation too.

In recent years, some states have started taking cognizance of this problem and have been taking action against wholesalers, found storing calcium carbide. These efforts have to be now stepped up, so that consumers do not eat harmful fruits.

Dietary supplements, no shortcut to wellbeing

Such supplements are not efficient because they are not based on proper research, says senior nutritionist Suneetha Sapor

In the last few years, dietary supplements have caught the imagination of general public. Increasingly, they are being associated with the overall wellbeing of the body, weight loss, looking young or for their so-called anti-aging properties. Dietary supplements like multivitamin tablets, minerals, fat burners of various kinds, herbal supplements have become popular and malls in Hyderabad do dedicate a lot of ‘real estate’ space to display them.

Are all these dietary supplements that come with a lot of claims successfully deliver? Are they safe and not addictive? While such products are quickly saturating the markets, are they being properly regulated? Do they have the required permissions from the Food Safety and Standards Authority of India (FSSAI), the body that regulates manufacture, storage and sale of food-based products in India.

There is a general agreement among experts that there is a definite need to strengthen the guidelines that are needed for the approval, manufacture and sale of dietary supplements in India. So should one take supplements?

“Anybody who can eat normal food need not take supplements. If a person is unable to eat normal food either due to lack of appetite or a disease and has been in bed for a long time, in such special circumstances only, one can take supplements. Whatever one wants to get through supplements can easily be gained by consuming normal food,” advises vice-president, Nutrition Society of India (NSI) and former Director of National Institute of Nutrition (NIN), Dr. B. Sesikeran.

Experts agree that a large number of dietary supplements, some of which are also proprietary in nature promising to help in losing weight, are readily available online and even in retail outlets. Nutritional experts point out that almost all the weight loss supplements do not have the necessary backing of a thorough research in India.

“Such supplements are not efficient because they are not really based on proper research. If you look carefully, there will be one or two studies that show positive results and there will be equal number of studies showing that a particular supplement is inefficient. There is definite grey area here. Public tend to take the easy way out by popping a pill,” feels senior nutritionist, Dr. Suneetha Sapor.

Indeed, nutritional experts point out that unwillingness to go that extra mile and adopt a disciplined lifestyle by modifying eating habits is driving many to seek a short-term goal. Moreover, supplements consisting of vitamins, dietary minerals etc tend to increase the energy levels quickly when compared to the traditional way of modifying diet and lifestyle, which always takes time to show the results.

Stop, consume this energy drinks at your risk!

New Delhi : The government”s food safety regulator has woken up after years of proliferation of energy drinks to ban nine such drinks produced by three firms of Mumbai, Pune and Gurgaon. Many such drinks of other companies are still under scrutiny.

These drinks sold in small bottles and sachets have been a craze, specially among the youth and those going to gyms as they are promoted as a quick way to relieve fatigue and improve both physical and intellectual alertness.

Many such drinks are still available in the market since the Food Safety and Standards Authority of India (FSSAI) that started cracking down on their manufacturers through notices issued to them on different dates from November 2014 through this month chose not to make public the harmful effects of the concoctions they were producing.

Its crackdown came to light only when it put the notices sent out to the three manufacturers on its website two days ago. It pointed out that the combination of caffeine and ginseng in these energy drinks is deadly as it is not only impermissible scientifically but also irrational.

The regulatory agency started banning the energy drinks after a scientific panel informed it that the combination of caffeine and ginseng – a compound

extracted from a herb used in traditional Chinese medicines — was irrational as caffeine and ginseng have “adversarial effects.” The panel also warned that it could be even fatal if some people take the energy drinks along with alcohol as the Canadian Journal of Cardiology has already documented how some energy drinks have the potential to trigger sudden cardiac deaths of healthy individuals combining them with alcohol or other drugs. The health activists noted that there are already food regulations in India limiting the amount of caffeine in carbonated beverages to 145 parts per million (ppm) but no such limit has been prescribed for the energy drinks. They said the government had come out with a draft proposal to separately categorise the energy drinks, setting the maximum caffeine level at 320 ppm but nothing was heard thereafter. The energy drinks banned one after another are: Absolutely Zero and Monster Energy made by Monster Energy of India, Mumbai, Cloud 9 Pomegranate, Cloud 9 Red Grapes, Cloud 9 Wild Berry and Cloud 9 Premium by the Pushpam Foods and Beverages, Pune and Tzinga Lemon Mint, Tzinga Tropal Trip and Mango Strawberry produced by Hector Beverages, Gurgaon. The notices sent out to the three companies ordered immediate stoppage of manufacture, sale and distribution of these energy drinks, with a warning that any further supply of the drinks by any other name without express permission would make the companies liable for action for putting the consumer to the risk of life.

Junk the guilt, childhood can never be only about healthy eating

My children are allowed “junk food” once a week. But that inexhaustible list actually just means burgers and pizzas, ordered from outside.

You can be sad that a bowl of dal isn’t greeted with as much joy as nutcrackers or bhujia, or you can just accept it as one of life’s universal truths

When I was asked to write a piece on parenting, the first thing that crossed my mind was, “Wait till I tell my little ones”. I pictured breaking the news and their grudgingly admiring reactions. It didn’t go exactly as planned. My son said “Huh!”, and went back to doing whatever is it that 14-year-olds always seem to be doing. My nine-year-old looked at me long and hard, and asked, her brows furrowed, “Does that mean we can tell you what to write?”

Not a great beginning. But perhaps what I am writing today will thrill their hearts. It’s on “junk food”, that much-maligned word I thought was so funny — till it acquired horrific images of parental neglect at my first interaction with my son’s teachers when he first entered school.

That was 10 years ago, and the decade has been an unfruitful exercise in trying to weigh the salts against the sugars, the trans-fats against the fats, the calories against the carbs, the cheese against the chips, and, most importantly, defining what exactly or how much exactly is junk food, with a few court judgments and many, many health studies along the way barely tilting the scales.

The latest, a few weeks ago, asked the Food Safety and Standards Authority of India to curb sale of most common “High Fat, Sugar and Salt (HFSS) foods” — chips, burgers and aerated drinks — in schools and areas within 50 metres of schools.

Best of luck, I say. No, I don’t think these foods are healthy, who can? But when did eating healthy, all the time, become the defining motif of childhood? Or watching every spoonful that went into a child’s mouth the defining quality of a parent? Or counting calories become the defining obsession of school-going years?

I know parents who dictate the precise amount of chocolate their children should consume at any given time, the aerated drinks they can have or not, the cookies they are allowed or not, the “whites” (it means bread, cheese, butter, etc, etc ) they can never ever have, and the burgers and chips that are strictly regulated.

I pity my parents, who blissfully slept away summer afternoons when my cousins and I concocted foods, throwing together things that we would find hard to lay hands on these days. One whole afternoon was spent plucking a raw citrus fruit typical of Jammu and eating it with this chilly mix that left us crying for days afterwards. Once, we ran through a village stealing mangoes from any field we came across, carting bucketfuls of them home, eating them all, falling sick, and getting shouted at. At the end of it, we were made to apologise to all the people we had affronted.

I also remember those nights we binge-watched movies on rented VCRs and cherished video cassettes, eating non-stop. In the mornings, we would be as hungry, keeping no count of the pooris being piled on a joint plate. Festivals were about sweets, outings were about softies, summer afternoons were about waiting for the hawker to come around with those deathly ice golas, and no market visit was complete without a trip to the chaat stall.

My children are allowed “junk food” once a week. But that inexhaustible list actually just means burgers and pizzas, ordered from outside. I do know they get away with a lot in the middle. The depleting stock in the pantry tells a story every day, about a son who craves cookies and a daughter who thrives on soya sticks (no, they don’t have much soya). You can run the length of an argument with them, but almost each starts with my saying “no”, and each ending with her, especially her, saying “Please, one more”.

As I sneak out some peanuts or nutcrackers or bhujia for myself, I look around to catch her, especially her, eyes always upon me. When I give in and offer the same to her too… well, let’s just say she squeals in surprised delight. Every time. You can be sad that a bowl of dal isn’t greeted with as much joy, or you can just accept it as one of life’s universal truths.

Five minutes later, I ensure they balance out their snacking with some fruits. Then I look towards my father with the slow smile around his lips, and he forms the words that I, and all of us parents on this balancing rope, have been dying to tell ourselves:

“It’s okay.”

No one will tell you a parent can say that. But they can. Really. It’s okay.

The story appeared in print with the headline All Things Nice

HOW SAFE AND HYGIENIC IS YOUR FOOD?

According to the World Health Organisation estimates, around two million deaths occur globally, every year, due to food and water contamination. On World Health Day, we delve into this year’s theme, food safety

There are over 200 diseases caused by contaminated food or drinking water that contain harmful bacteria, parasites, viruses and chemical substances. Millions fall ill and many die due to this. According to the World Health Organisation (WHO), diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most food-borne diseases. We spoke to Dr Jyotsna Zope, consultant nephrologist, Dr Pradeep Gadge, consultant diabetologist and Naini Setalvad, nutritionist, for more handful tips on handling food…

Unsafe food can cause cancer and neurological disorders. The most common symptoms of food-borne disease are stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders. Adulteration of milk is another problem. Milk suppliers add salt to slow down the decomposition process of milk and often, cane sugar is added to it. Consumption of such milk lead to multiple health hazards.

Food contamination can take place anytime, anywhere. There are many opportunities for food contamination. It can happen even in the confines of your home, if you are not wary of the temperature to store particular foods in, if you do not wash food well before consumption and also if you do not cook thoroughly. Today’s food supply is complex and involves a range of different stages including on-farm production, slaughtering or harvesting, processing, storage, transport and distribution before the food reaches the consumers, so better be safe.

Food-borne diseases affect vulnerable people harder. For infants, pregnant women, the sick and elderly, the consequences of food-borne disease and infections caused by contamination, are usually more severe and may be fatal.

Some harmful bacteria are becoming resistant to drug treatments. One of the major, growing, global health concerns is antimicrobial resistance. In human clinical use, agriculture and animal husbandry, there is a major overuse and misuse of antimicrobials. This is one of the factors that are leading to the spread of antimicrobial resistance, states WHO. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food and can prove harmful.

Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines — toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role.

Maintain hygiene at all times

- Wash your hands before handling food and often during food preparation.

- Wash your hands after going to the toilet.

- Wash and sanitise your kitchen surfaces and equipments often, as the kitchen tends to contains the most germs.

Protect kitchen areas and food from insects, pests and other animals.

Separate raw and cooked foods

- Separate raw meat, poultry and seafood from other foods.

– This should not only be followed at home but in your shopping cart too so that there is no cross contamination which can lead to gastrointestinal diseases.

– Use separate equipment and utensils such as knives and cutting boards for handling raw foods.

– Store food in containers to avoid contact between raw and prepared foods.

Cook your food thoroughly

– Cook food thoroughly, especially meat, poultry, eggs and seafood.

- Bring foods like soups and stews to boil to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.

- Reheat cooked food thoroughly.

Keep food at safe temperatures 

- Don’t leave cooked food at room temperature for more than 2 hours.

- Refrigerate all cooked and perishable food (preferably below 5°C).

- Keep cooked food piping hot (more than 60°C) prior to serving.

- Do not store food too long even in the refrigerator.

– Do not thaw frozen food at room temperature.

Use safe water and raw materials

- Use safe water or treat it to make it safe.

- Select fresh and wholesome foods.

– Choose foods processed for safety, such as pasteurised milk.

Wash fruits and vegetables, especially if eaten raw.

- Do not ever use food beyond its expiry date.

Why you need to have properly cooked food?

Proper cooking kills almost all dangerous microorganisms. Studies have shown that cooking food to a temperature of 70°C can help ensure it is safe for consumption. Foods that require special attention include minced meats, rolled roasts, large joints of meat and whole poultry.

Why washing and sanitising your hands frequently is essential…

While most microorganisms do not cause diseases, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to food and cause food-borne diseases.

Why is using safe water and raw materials essential?

Use filtered water for cleaning your vegetables and dry them thoroughly before cooking, suggests Naini Setalvad, Nutritionist on the Panel of Washington Apples. Raw materials, including water and ice, maybe contaminated with dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and mouldy foods. Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.

Why raw food should be separated from cooked?

Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms, which may be transferred onto other foods during food preparation and storage.

Why you need to keep food at proper temperature?

This is essential, otherwise the food will rot and can cause food poisoning leading to loose motions, vomiting and thus dehydration. Also microorganisms can multiply quickly at room temperature. So by holding temperature below 5°C or above 60°C, the growth is slowed down or stopped. However there are some dangerous microorganisms that still grow below 5°C

Owners of fast food stalls in front of JSS Hospital evicted

Food Safety Officer Satish and officials of Mysore City Corporation inspecting the vacant site in front of JSS Hospital, where stalls selling fast food were vacated on Saturday. 

The Mysuru City Corporation (MCC), which has launched a drive against eateries on footpaths in the core areas of the city, on Saturday removed around 20 make-shift stalls from private land on M.G. Road, on the grounds that they were serving fast food in an unhygienic manner.

Assistant Commissioner of MCC's Zone 1 Satyamurthy told The Hindu that they had orally requested the stall owners to clear their establishments if they were unable to serve food in hygienically. “But, they continued to do business in the same condition, putting the health of people in peril,” Mr. Satyamurthy added.

Food Safety Officer of Mysuru Satish, who inspected the area opposite J.S.S. Hospital, pointed out that a drainage pipe passing through the vacant site was leaking. Besides, rain water had stagnated on the land and there were open urinals close to the stands. “Serving food under such unhygienic conditions is a threat to public health,” he said.

STREET FOOD VENDORS OF CHANDIGARH PLEDGE TO SERVE SAFE FOOD

Chandigarh:16th-May-2015-NASVI (National Association of Street Vendors of India), with collaboration along with Dr. Ambedkar Institute of Hotel Management Catering & Nutrition (AIHM), Sector 42 D, Chandigarh, a premier Institute under Ministry of Tourism, Govt. of India,organised two 6-day training programs in Chandigarh from 15th April to 21st April and 11th May to 16thMay at for orientation, testing and certification of street food vendors. The understanding with the Ministry of Tourism was that National Association of Street Vendors of India (NASVI) will nominate these street food vendors derectly to the IHMs and FCIs and that the IHMs and FCIs will accept them for skill testing and certification under the standard 6-day programe for street food vendors. A total of 64 vendors and small traders took part in this training program. They were given training on personal hygiene, food safety, cleaniness ,food presentation and preservation. Trainers from Dr. Ambedkar Institute of Hotel Management Catering & Nutrition (AIHM) provided training to the trainees. After this training course, a test was taken of these trained vendors. The satisfactory part of this test was that all the 62 vendors passed the test with flying colours. The trainers were quite satisfied with the outcome of this training course and expressed their hapiness and assured that they will now take care on hygiene, food safety, cleaniness, food presentation and preservation.

The first batch had 30 street food vendors whereas second batch had 32 street food vendors.

After successful completion of the training program these street food vendors were given certificates by the Chandigarh Municipal Corporation Commissioner Sh. Vivek Pratap Singh- IAS. On the occasion Smt. Bharti Tyagi (Principal) of AIHM and Staff of the Institute, NASVI State Coordinator Mr. Sachin Grover and Foot Path Rehri Association President Mr. Ram Millan Gaur were also present apart from other dignitaries.

Smt. Bharti Tyagi, Principal AIHM Chandigarh highlighted the importance of the course to the Chief guest and dignatories present on the occasion and stressed that the learnings from the course will contribute to increase in the sales of these food vendors and also the general public will feel happy while taking hygienic food.

These vendors have realised that cleaniness, personal hygiene, food safety and preservation play a great role in attracting people to street food. They are sure of their culniry skill, they only needed a know-how on personal hygiene, food safety, cleaniness and food preservation. This training course provided them all they needed to make their mark as successful ambassador of street food.

‘Maggi’ under regulatory scanner for lead, MSG beyond permissible limit

NEW DELHI: The 2-minute noodles 'Maggi' has come under regulatory scanner after samples collected in some parts of Uttar Pradesh were found containing added monosodium glutamate (MSG) and lead in excess of the permissible limit, official sources said. 

The Lucknow Food Safety and Drug Administration has initiated inquiry and written to the Food Safety and Standards Authority of India (FSSAI) in New Delhi seeking to cancel the licence for Maggi. The state regulator has also asked FSSAI to order sampling of the product from across the country to check quality, officials said. 

"We have tested Maggi samples at Kolkata's referral laboratory. The test results show that there are added monosodium glutamate and excess of lead. We have ordered further sampling," FSDA Assistant Commissioner Vijay Bahadur Yadav told TOI. 

However, Nestle, which manufactures Maggi, maintains that it does not add monosodium glutamate to the product, whereas presence of excess lead is "surprising" for the company. 

"We do not add MSG to MAGGI Noodles and glutamate, if present, may come from naturally occurring sources. Food regulators in India also do not specify any limit for the presence of MSG / Glutamate," a Nestle spokesperson said. He said, "We are surprised with the lead content supposedly found in the sample. We monitor the lead content regularly as part of regulatory requirements, and tests at our own accredited laboratories as well as those by independent external accredited laboratories have consistently shown the results to be well within the permissible limit." 

According to Yadav, test results showed Maggi containing 17 parts per million lead, whereas the permissible limit is 0.01ppm. Nestle says its records show lead content is negligible and less than 1 % of the fixed limit. 

Monosodium glutamate, a kind of amino acid which occurs naturally in many agricultural products, is often also added artificially to packaged food to enhance flavour. Regulators and experts say such additives can be harmful for health, mainly for children. Food safety regulations mandate companies to specify on the packaging if MSG has been added. 

When contacted, FSSAI said it will examine the case once it receives a detail report from UP and will immediately order sampling from other states. "Enforcement of the Act lies with state government and they must keep a stringent check. Once we receive communication from the state, we will certainly examine and take immediate cognizance," a senior FSSAI official said. 

Nestle said so far it has not been informed about any cancellation of licence or ban on the product. It also maintains that Maggi noodles "conform to all applicable food laws and regulations".

Maggi in excess MSG, lead soup

The 2-minute noodles `Maggi' has come under regulatory scanner after samples collected in some parts of Uttar Pradesh were found containing added monosodium glutamate (MSG) and lead in excess of the permissible limit, official sources said.

The Lucknow Food Safety and Drug Administration has initiated inquiry and written to the Food Safety and Standards Authority of India seeking cancelation of Maggi's licence. It has also asked FSSAI to check product samples from across the country .

“Test results showed Maggi containing 17 parts per million lead, whereas the permissible limit is 0.01ppm,“ FSDA assistant commissioner Vijay Bahadur Yadav told TOI. However, Nestle, which manufactures Maggi, said it does not add MSG, whereas presence of excess lead is “surprising“ for them.

MSG, a kind of amino acid, is often added artificially to packaged food to enhance flavour. Experts say such additives can be harmful for health, mainly for children. FSSAI said it will examine the case once it receives a detail report.

Chennai roadside eateries: Cheap food, questionable quality

There is growing concern among residents about the increasing fast-food culture in the fast-paced lifestyle of the city. With an ever-increasing population finding it quite unaffordable to dine at restaurants or hotels, the city has been a witness to a spurt in roadside and mobile eateries during the past few years. Though these eateries that are found in every nook and cranny of the city provide affordable food, the hygiene factor remains a questionable thing to the customers.

M.S. Vaidyanathan, a resident of New Colony, Chromepet, in a post on Friends of Chennai (FOC) brings to focus the health and hygiene issues involved in these roadside eateries. The senior citizen, who has been visiting several places in the city, said these mobile eateries having hygiene as the last priority prepare food items in highly polluted, open spaces and serve them in poorly cleaned plastic plates.

In another post on the FOC website, Puneet Gupta, a resident of Kasturi Ranga Road, Teynampet, complained about roadside eateries causing nuisance to residents and messing up pavements by dumping food waste. The writer is upset that despite sending a complaint to the Chennai Corporation, no steps have been taken to remove them.

Concerned citizens have been appealing to the civic body highlighting the growing number of mobile and roadside eateries that seem to be operating with no trader’s licence or any food safety mechanisms.

A senior police official in Vepery citing the numerous mobile eateries operating right behind Ripon Building, the headquarters of Chennai Corporation, wanted to know why the civic authorities have turned a blind eye to these unauthorised ‘kai-yendhi bhavans’.

In a Right to Information filed by The Hindu about the licensing and food quality check of mobile eateries, the civic body has said these mobile eateries are not ‘licensed’ to operate, but remain silent about closing these illegal eateries.

தரமற்ற பால் விற்பனை 2 பேரிடம் விசாரணை

ஆத்தூர்: ஆத்தூர் நகரில், அனுமதி பெறாமல் பால் விற்பனை செய்த, இரண்டு கடைகளில், நகராட்சி சுகாதார அலுவலர்கள், பால் பொருட்களை பறிமுதல் செய்தனர்.

ஆத்தூர் நகர் பகுதியில், உரிமம் பெறாமல், தரமற்ற பால் விற்பனை செய்வதாக, மாவட்ட கலெக்டருக்கு புகார் சென்றது. அதன்பேரில், ஆத்தூர் நகராட்சி, சுகாதார ஆய்வாளர் செல்வராஜ், துப்பரவு அலுவலர் முருகேசன் ஆகியோர், நகர் பகுதிகளில், ஆய்வு மேற்கொண்டனர். அப்போது, ஆத்தூர், புதுப்பேட்டை, வீரகனூர் ரோடுகளில், பால் விற்பனை செய்த, முத்தையன் மகன் ராஜா, லோகநாதன் மகன் பாலு ஆகிய இருவரும், நகராட்சி அனுமதி பெறாமல், கடைகளில் பால் விற்பனை செய்து வந்தது தெரியவந்தது.

அதையடுத்து, கடைகளில் இருந்த பால் கேன், அளவைகள் ஆகியவற்றை பறிமுதல் செய்து, மேல்நடவடிக்கைக்கு, உணவு பாதுகாப்பு துறை அலுவலருக்கு, பரிந்துரை செய்தனர்.

Mango season brings along with it a chemical menace

Chennai:

It's that time of the year when artificially ripened mangoes something that comes with grave health hazards using calcium carbide flood the market. The department has seized 800kg of artificially ripened mangoes and 85kg of calcium carbide from Koyambedu wholesale market this season. Consumer activists say this is nothing compared to the scale in which artificial ripening is done, and the food safety department's raids are largely ineffective.

Ripening mangoes using calcium carbide or its fumes is prohibited under the Food Safety and Standards Act. In addition to the raids, officials are also creating awareness among wholesalers and retailers on harmful effects of artificial ripening in a bid to curb the practice. “We have distributed pamphlets, erected banners and made announcements in Koyambedu market about the ill effects of calcium carbide. We have also decided to intensify raids in the next few days in other markets to curb their sale. Action would be initiated against the violators,“ said a food safety official.

Consumer activists said the food safety department has failed to curb the sale of such mangoes. “The authorities are not serious about curbing cancer-causing calcium carbide mangoes. Raids are conducted as an eyewash,“ said T Sadagopan, a consumer activist.

Sources said those using carbide fumes are left scot-free many times as no evidence is found against them. Some traders in Koyambedu said they have been using calcium carbide for several years to ripen mangoes. “This is the easiest way to ripen the fruits. It takes 10 to 15 days for mangoes to ripe naturally , but it can be done in a week using the chemical,“ said a wholesale trader.

Calcium carbide contains arsenic and phosphorous. It damages skin, kidneys, heart and liver, and also causes ulcers and gastric problems.They say chemically-ripened mangoes look bright yellow and have a hard feel. The naturally ripened ones would have gradients in yellow and green.Food safety officials advise consumers to put mangoes in water for 30 minutes and wash them thoroughly . They also recommend peeling off the skin before eating.

Bakers to counter fast foods with ethnic snacks

KOCHI, MAY 15: 

The Bakers’ Association Kerala (Bake) is launching a campaign to promote the ethnic foods of Kerala, particularly snacks and short-eats, to help Kerala’s distinct tastes to survive the onslaught of Western fast foods.

Bake, which in the recent years have taken several steps to raise the hygiene standards of the baking industry, is organising a workshop for entrepreneurs willing to make and market traditional and ethnic food items. About 100 new home-based entrepreneurs, including housewives, are being invited to attend the workshop.

“We want women with culinary skills and aptitude to set up their own home-based units that can regularly supply the ethnic items to our bakeries,” VP Abdul Saleem, general secretary of the Ernakulam district unit of Bake, told Business Line. “This way, housewives’ culinary and entrepreneurial skills can be developed and the State’s ethnic foods, which are on the verge of vanishing, can be revived.”

Wide range

Saleem noted that Kerala has a wide range of ethnic foods. “The three regions of the State – Malabar, Kochi and Travancore – have distinct culinary traditions and ethnic dishes,” he said. “In fact, most villages have their own traditional dishes.”

For instance, Thalassery in northern Kerala was well-known for its exotic snacks and short-eats.

Workshop

The workshop will give work training, guidance in complying with hygiene norms of the Food Safety and Standards Authority and also how to establish brands out of the home-made snacks. Marketing will be a focus area. Bake will issue its label to the snack units.

Saleem said Bake’s ‘Goodbye to Colours’ campaign to discourage bakeries from adding harmful colours to snacks was a big success. Now the members of Bake are using only authorised colours, that too at minimum levels. Saleem said the drive to promote ethnic foods would be launched in all districts and a series of workshops would be held to introduce new entrepreneurs, particularly housewives, to the concept.

Who is responsible for ‘food safety’ – SMC or D&FCO?

Wake up, food adulteration is going on unchecked

Srinagar, May 14: Who is responsible for checking the adulteration of food stuffs and initiating punitive action against the adulterers?

While the Srinagar Municipal Corporation and Drug and Food Control Organization are slugging out this issue against each-other, adulteration of food stuffs is going on unchecked in the Valley and the unscrupulous trades-people selling foods are having a field days as the sun of unaccountability shines bright and hot!

After the ‘Food Safety Wing’ of the SMC was handed over to the D&FCO here, adulteration of foodstuffs has become the order of the day, with nobody seemingly bothered about the health of the consumers.

Sources in the SMC said that all this started when an order (24-FSC of 2014, dated 25/10/2014) was issued by then Commissioner of Food Safety, J&K, de-notifying the then Health Officer, Srinagar of powers and appointing I/C Assistant Commissioner Food as ‘Designated Officer’ in the Srinagar Municipal limits.

“One of the ministers in former NC-Congress government pressured former Health Minister to hand over the wing to D&FCO here so that some “blue-eyed boys” could be accommodated,” sources in SMC said.

Interestingly, when the order to this effect was issued by the Health department, Housing and Urban Development department was not taken on board -- the SMC presumably comes under both of them, though it is more of H&UD department.

“By issuing this order, the previous government has made Health wing of the SMC completely defunct,” sources in SMC say.

Now, owing to the internal tussle between the two agencies over the issue, the food quality here has gone to dogs and food laboratory here is in absolute shambles.

Now this can be ascertained by the fact that this lab showed normal results for some food samples (of some known but controversial brands tested here) while the same samples were declared unsafe by a better and more sophisticated Food and Drug Laboratory, Kolkata, sources said.

Most of our foods are poisoned. Slowly but surely, we're poisoning ourselves, every day. Should we allow this to continue? Stand up and SPEAK OUT to save your foods, to save yourself, your children, and our future.

Earlier Food Safety Wing of the SMC would take at least seven samples a day from different establishments within the municipal limits, but now not a single is being lifted by the D&FCO.

“Go and ask D&FCO how many food samples have they lifted for testing from the city during past few months,” asked a senior functionary of SMC. “Not a single sample has been lifted after October last year,” he answered himself.

“Municipal Magistrate who would previously hear cases related to food adulteration on every Tuesday and Saturday, too is no doing it any longer now as there are no court hearings and cases are pending since October 2014,” sources within the SMC informed.

Food adulteration is not a new phenomenon in the Valley. In fact doctors say the occurrence has recently seen a phenomenal rise, which has led to a rise in the incidence of gastro-intestinal problems in Kashmir. “But the government has time and again failed to check the standards of food products in the Valley,” regretted a gastroenterologist who didn’t want to be identified.

“Reportedly there is massive adulteration in mass consumption food items which kills people, slowly. We have seen an increasing number of patients complaining of food poisoning, gastric troubles and other problems. Any delay in detection of the cancer can prove fatal,” says the gastroenterologist.

“Lung, stomach, liver, colon and breast cancer cause most cancer deaths every year in the world. The situation in Kashmir is no different,” he said while adding that adulteration of food stuffs has a direct bearing on the incidence of certain cancers, besides of course on other health issues.

When contacted, Commissioner SMC, Tufail Mattoo told ‘Kashmir Images’ that “yes it is true; food adulteration is in full swing in the markets within the Srinagar Municipal limits.”

He also confirmed that the powers of Health Officers of the Corporation have been reduced after an order was passed by Commissioner Food Safety , J&K, in October last year.

All they can do now is to conduct inspections of school and college canteens…! And they cannot initiate any action against the big sharks – the powerful commercial establishments selling food stuffs. No, SMC Commissioner didn’t say this, and certainly not in these words, but this is what this reporter could gauge as being the underlying meaning after talking with him and scores of other people.

“Since this order came, no market checks have been conducted by SMC, with the result that shopkeepers are having a field day by selling substandard products to customers,” reveals SMC Commissioner.

“Due to this decision SMC is also suffering huge revenue loss which would earlier come in a form of license fees, fines, etc.”

He also informed that the Corporation has already taken up the matter with the government. “The powers of SMC’s Health Officers should be restored so that Food Safety Wing (SMC) which is lying defunct could be made functional again,” Mattoo said.

“So far there has been no response from the government about the issue.”

It is pertinent to mention that despite direction from the Central government and state’s High Court, the state government has yet not appointed full-fledged Food Safety Commissioner.

India’s food safety authority halts sale of Monster Energy drinks

The drinks contain ingredients which are either not permitted under food safety regulations or for which the proof of permission is missing

The Food Safety and Standards Authority of India (FSSAI) recently withdrew the No Objection Certificate (NOC) of Monster Energy and Monster Energy Zero products, putting an immediate stop to their manufacturing, sale, distribution and import. These drinks are produced and marketed by Monster Energy India Private Limited which is part of US-based Monster Beverage Corporation.

The authority’s scientific panel observed an irrational combination of ginseng and caffeine in Monster Energy, which it said would have an “opposing effect” on the human body. The energy drink projects the rationale for combination of ginseng primarily as flavouring agent, but it is not listed in the Food Safety and Standards Regulations-approved list. The panel also found the title of the product misleading.

One can (475 ml) of Monster Energy Zero was found to contain vitamins B2, B3, B6 and B12 in excess of the recommended daily intake.

Apart from ginseng and caffeine, the product also contains Taurine and L Carnitine, two amino acids, in violation of section 22 of the Food Safety and Standards (FSS) Act, 2006. The use of L Carnitine and ginseng has to be specifically approved by FSSAI for use in such energy drinks. Documents supporting the approval of these ingredients were also missing.

FSSAI was to issue the letter withdrawing the NOC in September 2014. But the company managed to secure interim relief from the Bombay High Court in the same month. FSSAI challenged the interim relief in Supreme Court and the apex court finally issued the letter of withdrawal of NOC on May 8, 2015. This is not the first time that concerns have been raised about the ingredients in an energy drink. NOCs for energy drinks such as Cloud 9 and Tzinga Energy were also withdrawn on similar grounds in November 2014 and April 2015 respectively.

Energy drinks have also been at the centre of a controversy due to their high caffeine content, a strong psycho-stimulant which is marketed as an instant source of energy.

High caffeine content can have life-threatening impact on blood pressure, heart and brain functions. The energy rush after consuming such drinks come from the sugars present in it, while caffeine only gives the impression of feeling energetic.

A study was conducted by Delhi-based non-profit Centre for Science and Environment (CSE) in 2011 on the safety of energy drinks such as Red Bull, Coca-Cola’s Burn, Cloud 9, Hector Beverages’ Tzinga, Monster Energy Ltd's Monster Ripper and three of JMJ group’s XXX energy drink brands—Rejuve, Nicofix and Minus.

Results revealed that 44 per cent of the samples breached the caffeine limit of 145 ppm set for carbonated beverages. Thirty-eight per cent of the samples breached the limit mentioned on the label and 25 per cent did not mention the caffeine content on the label.

As of now, India has not declared any standards limiting the caffeine content in energy drinks to be followed by the industry. As per a 2009 amendment in Rule 37-A (2) of the Prevention of Food Adulteration Act, 1954, “energy” drinks were to follow the caffeine cap of 145 ppm, as is applicable to carbonated beverages. A stay order was placed on the amendment in 2010 which led the industry to be largely unregulated.

Later, FSSAI notified a draft regulation on April 18, 2013, with standards for total caffeine in caffeinated beverages to be not less than 145 mg/l and not more than 320 mg/l. As per the draft, energy drinks were to be categorised as caffeinated beverages.

It proposed that product labels must display a message recommending that the daily intake must not exceed two cans per day. It also required labelling to have a prominent display of caution, warning against consumption by children, pregnant and lactating women. It recommended packaging of energy drinks in 250 ml containers with no health and enhanced function claims. 

Till date, there has been no action nor has there been any update on the status of these draft regulations. 

Detractors claim that consuming caffeine through tea and coffee is similar to that consumed through energy drinks.

But it is important to note that tea and coffee are consumed in smaller quantities and more slowly.

A pack of energy drink cans, on the other hand, has more caffeine and is consumed in higher quantity. When these are taken in one go, it is likely to cause sudden chemical burden on the body. It is, therefore, recommended that energy drinks follow a caffeine limit of 145 ppm.

Apart from their high caffeine content, concerns have also been raised about the consumption of these drinks with alcohol to counter drowsiness. However, scientific evidence shows that such consumption can impair cognitive function, increase probability of alcohol dependence and can affect other organs in the body.

India has no set standards for energy drinks till date. Food safety researchers have been waiting for concrete regulations to be set and implemented.

FSSAI ASKS MONSTER ENERGY INDIA TO WITHDRAW TWO ENERGY DRINKS

The Food Safety and Standards Authority of India (FSSAI) has asked Mumbai-based Monster Energy India Pvt Ltd to withdraw its two energy drinks 'Monster Energy Absolute Zero' and 'Monster Energy' from the market alleging that contents in them have been found to be in violation of the food law.

Though the FSSAI had in 2014 itself had decided to withdraw No objection Certificate (NoC) issued a year ago to the two products, it was stopped from doing so after the company managed to take interim stay from the Bombay High Court.

However, the top food regulator moved the Supreme Court which on May 1, 2015 stayed the Bombay High Court order. Armed with the Apex Court order, the FSSAI on May 8 withdrew the NoC and asked the company to immediately stop manufacturing/sale/distribution/import of the duo products.

Though the NOC to the products were issued in 15 October 2013 which was to be expired on 14 October 2014, a FSSAI panel found that 'Monster Energy' had Ginseng which was projected as a flavouring agent but was not in the FSSR approved list.

"Also the title of the product Monster Energy was found to be misleading. The panel also found that the product has irrational combination of ginseng and caffeine which had opposing effect on the human body. Hence the panel recommended the rejection of the product as a dietary supplement," said the FSSAI in a letter to the company written on May 8.

Also, a FSSAI's scientific panel for functional foods, nutraceuticals, dietetic products and other similar products in its meeting on March 2014 for the risk assessment for safety of ingriedents and limits found 'Monster Energy Absolutely Zero' too was not fit for consumption.

"The panel observed that the product is a caffeinated drink and contains caffeine with Ginseng extract and vitamins, 475 ml cans are supplied and not more than one can/day usage level is recommended by the applicant. At this level of usage, all the vitamins (vitamins B2, B3, B6 and B12) are above the recommended daily allowance.

"It is also in violation of Section 22 of the FSS Act 2006. The product also contains Taurine, L-Carnitine in addition to ginseng and caffeine. As per the Act, such products have to be specifically approved by the FSSAI and the company has not provided adequate supporting data for the same," said the letter.

Food regulator orders recall of Hector beverages' Tzinga, terms it 'unsafe'

The Food Safety & Standards Authority of India has made a rare and strong move in getting energy drink brand Tzinga recalled, terming it 'unsafe'.

NEW DELHI: In a rare move, India's food quality regulator has ordered recall of Tzinga energy drink of Hector Beverages, maker of Paper Boat drinks, saying it's 'unsafe'.

"You are directed to recall all the existing products (under Tzinga) from market under intimation to FSSAI as the same has been declared unsafe," the Food Safety & Standards Authority of India (FSSAI) wrote to Hector Beverages in a letter dated May 12.

This is a rare case when the food authority has directed a company to entirely withdraw its products. So far, it has mainly directed firms to either change formulations or labelling on their packs. A Hector Beverages spokesperson, in an email response to ET's query, said, "We acknowledge notice from FSSAI on May 13, 2015. We understand that Tzinga is one among the few other energy drinks companies to which 

the notice has been issued." The food regulator has also directed two other smaller players Pune-based firm Pushpam Food & Beverages, which makes Cloud 9 energy drink, and Chennai-based firm Akoaroma, which makes flavoured water to recall their respective products.

Both these firms could not be reached for comments.

ET has reviewed copies of all three letters sent on Tuesday. Tzinga sells in three flavours: Lemon Mint, Tropical Trip and Mango Strawberry. "As a responsible company, we will cooperate and immediately comply with the notice. Simultaneously, we are internally investigating this matter and will aim to address this at the earliest," the Hector Beverages spokesperson said.

Technically, the firm can contest FSSAI's order in a court. Hector Beverages makes the popular Paper Boat range, which has made its niche in the readyto-drink segment dominated by fizzy drinks, by selling ethnic beverages such as aamras, aam pannaand jaljeera.Set up by former Coca-Cola officials Neeraj Kakkar and Neeraj Biyani, Hector's first product was Tzinga.

The firm is backed by Sequoia and Catamaran Ventures. Three years ago, FSSAI had directed all energy drinks makers to stop using the word 'energy' on their labels, and instead call them 'caffeinated beverages'. Drinks are also supposed to carry a statutory warning of 'high caffeine content' label, in addition to directive on the label - 'not recommended for children, pregnant women, persons sensitive to caffeine and sportspersons'.

The energy drinks market in the country, growing at over 30% annually, is dominated by Austrian firm Red Bull with over 70% share. Besides Tzinga and Cloud 9, other players include Coca-Cola's Burn. Industry reports peg the energy drinks market at Rs 700 crore, which is niche compared to the mass Rs 14,000-crore soft drinks category.

Last month, Hector Beverages had inked a tie-up with Indo Nissin, maker of Top Ramen noodles, for distributing its beverages across general trade stores. The two companies had announced the exclusive distribution partnership, which, they said, would specially help to increase Hector's penetration in smaller, tier-II markets.

Akshaya Patra inaugurates food safety lab in Ahmedabad

AHMEDABAD, MAY 14: 

Bengaluru-based Akshaya Patra Foundation on Thursday inaugurated its first and latest Food Safety and Quality Control Lab (FSQC Lab) in Ahmedabad. This lab is established in technical collaboration with the Central Food Technological Research Institute, Mysuru.

The microbiology laboratory is equipped with the latest and modern technology for evaluating the food products right from the farm to plate. These include table top refractometer which evaluates the total soluble solids, fat purity, and adulteration in oils.

Speaking on the launch, Madhu Pandit Dasa, Chairman, Akshaya Patra Foundation, said, "It is indeed a great moment to have a state-of-the-art food safety lab being inaugurated at Ahmedabad. All the kitchens of Akshaya Patra follow a standard process for preparing the mid-day meals. This process is charted out to ensure hygiene and quality of the cooked meal and also to adhere to the food safety standards."

The Central Food Technological Research Institute, Mysuru, has provided technical assistance for setting up this lab. The microbiology lab is equipped with the latest technology instruments in enumerating the microbial count, using filtration techniques with pre-sterilised membranes of 0.45 microns. The air sampler instrument evaluates the environmental quality in few hours.

The lab is also equipped with fume hood and exhaust systems along with precision weighing balances of 0.0001g accuracy to accurately weigh the chemicals for microbiological and chemical analysis.