Is Your 'Ice Cream' Made From Milk Or Vegetable Oil?

Hailing from Mumbai, I ate a ton of ice cream every summer. It was a tasty way to beat the heat. After I started foodnetindia, however, I realised that a lot of what I ate back then might not have been ice cream, but rather, frozen dessert. Not a big deal, right? Wrong! Because frozen desserts may contain trans fats!

The Food Safety Standards Authority of India (FSSAI) defines an ice cream, kulfi or softy ice-cream as a concoction obtained by freezing a mix of milk and/or other products derived from milk, with or without the addition of sweetening agents, fruits, fruit products, and eggs, among other things. It defines frozen dessert as a product obtained by freezing a pasteurized mix prepared with milk fat and/or vegetable oils. It may also contain fat, milk protein, vegetable protein and sweetening agents.

The use of edible vegetable oil is permitted in frozen desserts, but not in ice cream.

The key difference between the two is the fact that the use of edible vegetable oil is permitted in frozen desserts, but not in ice cream. It is therefore entirely possible to conclude that according to the FSSAI definition, ice cream is a sub-set of frozen dessert and is subject to more stringent standards. It is also possible that the 'and/or' in the definition of frozen desserts is a typographical error. However, for the purposes of this article, the assumption is that frozen dessert contains vegetable oil or fats of vegetable origin (which is generally the case), and I consider that as an issue of concern for consumers because some vegetable fats are sources of toxic trans-fats.

The consumption of trans-fats is one of the biggest safety issues in the packaged food industry. Manufacturers label trans fats in their products as 'edible vegetable fat, 'partially hydrogenated vegetable oil,' 'vegetable shortening,' 'vanaspati ghee,' and 'margarine'. The consumption of trans-fats is associated with several lifestyle diseases, and I've written about the trans-fats problem in an earlier article as well.

Manufacturers label trans fats in their products as 'edible vegetable fat,' 'partially hydrogenated vegetable oil,' 'vegetable shortening,' 'vanaspati ghee,' and 'margarine'.

Why do they use vegetable oil instead of dairy fat? When asked by NDTV, Mr. Sapan Sharma, GM, Hindustan Unilever Limited, said, "Vegetable fat is more advantageous than dairy fat. Vegetable fats are not a direct cholesterol source. Palm oil or derivatives like mid fractions are healthier. Also, vegetable fat is amenable to making ice cream. Palm oil is very versatile, and helps give frozen dessert its smooth and creamy texture at -15 degrees." However, he did add that HUL does not use partially hydrogenated vegetable oil. Kwality Walls, which is an HUL brand, has even published an article in which it explains why vegetable oil is used, and clarifies that their products don't have hydrogenated fat. They even got an order from the Bombay High Court against Amul, restraining Amul from telecasting an advertisement depicting the difference between ice-cream and frozen desserts, and said that it actually amounted to slander of goods. The contention was that the advertisement was trying to mislead consumers by stating that frozen desserts sold in India contained Vanaspati.

HUL even got an order from the Bombay High Court against Amul, restraining Amul from telecasting an advertisement depicting the difference between ice-cream and frozen desserts.

While I appreciate the fact the HUL and Kwality Walls have taken the trouble to clarify that their products don't contain trans-fats, there may be other frozen dessert manufacturers whose products may actually contain trans-fat. So, considering that ice-cream is one of the most popular packaged food items in this country, I think that the food labelling laws need to be changed to ensure that consumers can easily identify whether a product is an ice-cream or a frozen dessert, and if they still choose to buy a frozen dessert (I wouldn't), then the law should ensure that the vegetable oil used is specified.

The law may or may not change, and even if it does, it will take time. So if you want to be absolutely certain that your sweet treat is safe, take the trouble to read the packaging. Trust me, it is worth it.

Minister calls for thrust on food safety

Minister for Agriculture V.S. Sunil Kumar has stressed the need to ensure food safety while striving to achieve food security.

Speaking after inaugurating a function at the College of Agriculture, Vellayani, to honour the winners of the awards instituted by the Kerala Agricultural University, he told researchers to aim higher. VC P. Rajendran presided. Dean A. Anil Kumar, Associate Director K. Umamaheswaran, Kalliyur grama panchayat president R. Jayalakshmi, block panchayat member J.Girija, and panchayat member Pravinakumari spoke. While Himaparvathi and Deepa R. Chandran won the best student award, P. Aparna and Allen Thomas received the best teacher award.

The prize for the best department went to the Soil Science and Agricultural Chemistry department. The awards have been instituted in memory of former professor N.P. Kumari Sushama.

FSDA brings food in kanwar camps under scanner

Meerut: To keep an eye on the food being prepared at the camps, hotels and dhabas in the city for kanwar yatra, the Food Safety and Drugs Administration (FSDA) has brought the food being served to the devotees under the scanner.

Concerned about the food being prepared and served to the pilgrims, the FSDA authorities have issued a set of guidelines to the kanwar camp owners and divided the district into 15 zones so as to keep a tab on the food quality being served.

“A huge number of kanwariyas will be passing through the city till Shivratri on July 21. Various city-based NGOs and religious groups have set up camps and temporary food stalls in the city to provide food to the kanwariyas. Considering the huge number of people who will be eating this food, we are keeping a scanner on the food being prepared at these camps,” said Archana Deeran, designated food officer, FSDA, Meerut district.

“The district has been divided into 15 zones and duties of various food safety officers finalised for each zone. They will keep a check on the food being sold.

“Also, instructions have been given to send the rate list of food items being sold at these food outlets and also to ensure that only branded spices are used for preparation of food,” said Sarvesh Mishra, chief food safety officer.

The samples will be sent to the food testing laboratory in Lucknow and their results will arrive in a month’s period. The samples will be sent to the state capital to avoid any tampering at the lab in Meerut.

“We have also issued instructions to the kanwar camp owners to ensure that no guideline is flouted and no stale food is provided at this time, especially because the speed of food deterioration increases in monsoon season,” said Deeran.

Meanwhile, the authorities of drug administration, a wing of FSDA, have set up a 24-hour service van, which will remain on wheels and will provide free medicines to the kanwariyas.

FSDA finds various pan masala brands substandard

Bareilly: Food safety and drug administration (FSDA) officials on Thursday claimed that several food samples, including chewing tobacco, turmeric and snack items, sold in the city were found sub-standard and unsafe for human health. They said samples of these items were collected over the past four months and were sent to the lab for testing. FSDA officer Mamta Kumari said that the lab reports confirmed that these samples were substandard and that they would submit their report to the city magistrate to initiate lodging of FIRs against shopkeepers selling substandard edible items.

Chief food safety officer Akshay Pradhan said various samples of pan masala, gutkha, cigarette, etc were collected from the various shops. Besides these, turmeric powder and snack samples (fryums) were also collected from shops located in Meerganj and Navabganj areas.

"Samples of tobacco products have been found substandard by the lab. The lab reports also indicate that several samples of turmeric powder and fryums were found unsafe for human health. We will submit our report to the city magistrate. A case will also be lodged against some shopkeepers at Navabganj and Meerganj in the court of additional chief judicial magistrate. In the matter of substandard tobacco products, we will file a case in the court of additional district magistrate,” Pradhan said.

FSDA officials said that samples various pan masala brands were collected from Kutubkhana, Chaupala and Kudeshia Fatak. The officials also said that such items had been seized and licence of the accused traders would be cancelled.

No momos, burgers, patties for kanwar yatris

BAREILLY: The district administration has issued instructions to the owners of eateries on the kanwar yatra route not to sell junk food to devotees in the Shravan month. Some of the food items that have been specifically mentioned include burgers, noodles, patties, pastries, momos and manchurian.

Food safety and drug administration (FSDA) officials said that sale of junk food, eggs and meat has been prohibited even on highways covered by the kanwar yatris.

District magistrates of Bareilly and Muzaffarnagar have issued directions to administrative officials to ensure that sale of food items that can cause health-related problems to the yatris must be curbed immediately.

Officials said that during the Shravan month, over four crore devotees are likely to pass through Muzaffarnagar on their way to Haridwar. "The district has been divided into 16 zones, 47 sub zones and 83 sectors. FSDA officials have been told to carry out inspections to check the quality of food being sold in eateries along the yatra route," Muzaffarnagar DM GS Priyadarshi said.

Chief food safety officer Akshay Pradhan said, "Since most junk food items have a small shelf life, often, owners of eateries sell them even after their expiry date. Besides, due to the current weather conditions, it is not safe to have spicy and oily food. We have been regularly collecting food samples from eateries to ensure that substandard items are not being sold to the devotees. Restaurants, dhabas and roadside eateries are being covered in the exercise."

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Food adulteration units thrive at Begum Bazaar

​Hyderabad: Not far away from Begum Bazaar, the biggest wholesale market, food adulteration units flourish. From adulterated ginger to garlic paste to Chocolate manufacturing company, adulterated milk, coconut powder, poor quality raisins and other products are being made. 

The activity is going on under the nose of four police stations of Goshamahal Division. Over a dozen units has so far been raided beginning from June and it was revealed that the products are finding their way into the market. These adulterated products pose health hazard to consumers. 

In spite of regular raids by the authorities on food adulteration units across the city, the activity has continued unabated. In fact, it has spread its tentacles to new area around Begum Bazar. The proximity to the market has helped rogue elements overcome all hindrances in ensuring the delivery of adulterated products into the market. 

The wholesalers in the market have disavowed the knowledge of the illegal activity. Most of these units have flourished under the very nose of four police stations, Mangalhat, Shahinayat Gunj, Habeeb Nagar and Kulsumpura. Interestingly some of those who were arrested were allegedly well-known rowdy-sheeters. 

According to police records, the Shahinayatgunj police station, which covers market area comprising Begum Bazar and neighbouring markets has unearthed all kinds of adulterated food products, ranging from sweets to coconut powder, spices, rotten raisins and artificial fruit ripening chemical like Ethylene Ripener. 

According to Task Force, one of the sweet makers was preparing ‘Agra Petha’ in his sweet shop at Jummerat Bazaar without any valid certificate from FSSAI the Food Safety and Standards Authority of India). The product was found made with using white cement, alum, sodium hydrosulphide and other artificial food colours. “He was selling adulterated Agra Petha without any brand label,” said B Limba Reddy, DCP, Task Force. 

In the case of ‘adulterated milk,’ one of the accused was injecting Oxytocin, a banned ‘hormonal injection,’ that boosts milk production in milch animal, while others making milk by using synthetic materials. The police said the drug which does not get diluted continues to stay in the milk and could lead to serious ailments like breast cancer, prostate cancer and impotency in men. 

According to police officials who raided these units as part of special drive beginning from June, ginger and garlic paste was prepared by using ‘chemical powders’ also used colours for manufacturing poor quality product, named after different brands. 

They held that these gangs were found adulterating the paste by mixing synthetic food colours like IDACOL food colour powder, mashed potatoes, onions, banana pulp and unbranded acid to give texture and colour of ginger and garlic paste. “We are focusing on completely eradicating the adulteration of food items. We are yet to ascertain from where these people are getting raw material,” said A Venkateswar Rao, DCP, West Zone.

FSSAI operationalizes Regulations relating to standards for Non-carbonated Water Based Beverages

FSSAI operationalizes Regulations relating to standards for Non-carbonated Water Based Beverages

New Delhi, July 12 (KNN) The Food Safety and Standards Authority of India (FSSAI) has operationalized the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 relating to standards for Non-carbonated Water Based Beverages (Non-Alcoholic) with effect from July 6, 2017.

The draft regulations regarding the same were notified in October 2016 for inviting comments of the stakeholders.

FSSAI said, “The food business operators shall follow the standards for non-carbonated water based beverages {non-alcoholic) as specified..The enforcement of these regulations shall commence only after the final regulations are notified in the Gazette of India.”

According to the new Regulation, the Non-carbonated Water Based Beverages {Non-Alcoholic) means beverages containing water conforming to the standards prescribed for packaged drinkiing water under these regulations without added carbon dioxide and may contain ingredients as per sub-clause (i), singly or in combination.

Ingredients such as Sugar, liquid glucose, dextrose monohydrate, invert sugar, fructose, honey, salt and salt substitutes, fruits/ flowers/ vegetables and their products including extractive s, herbs, spices and their derivatives and permitted flavoring, singly or in combination. Non-carbonated water may contain caffeine not exceeding 145 parts per million from whatever sources it may be derived in the formulation of the product:

“Provided that added herbs shall comply with safety requirements as specified in the Food Safety and Standards Act, 2006 and the regulations made thereunder and shall also be declared on the label,” the Regulation mentions.

For products covered under this standard, specific food additives permitted in Appendix 'A' of these regulations may be used and only within the limits specified.

The products shall conform to the microbiological requirements given in Appendix B of these regulations and the products shall comply with the packaging and labelling requirements as laid down under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011

30 quintals of milk destroyed, 4 restaurants fined in Srinagar

About 30 quinatlas of adulterated milk was destroyed and four restaurants were fined today in Srinagar, an official spokesperson said here this evening. He said in order to curb the menace of milk adulteration, the department of Food Safety Srinagar today put in service the mobile Food testing van to check the quality parameters of milk. 

A team of Food Safety Officers headed by Assistant Commissioner Food Safety Srinagar laid Naka at Parimpora Srinagar. He said on the spot testing of milk and milk products was carried and around 30 quintals of milk not confirming to the legal standards were destroyed on spot. Some bakery products, Juices were also tested at Bemina and Qamarwari where some bakery products failed in testing were destroyed on spot. 

He said the Department of Legal Metrology received complaints against four restaurants operating in the City for overcharging on packaged drinking water and soft drinks. Under Legal Metrology laws, no restaurant and hotel can charge more than MRP on the bottle water and soft drinks or other packaged products. The Legal Metrology officer booked all the four restaurants for overcharging. A penal sum of Rs 6500 was collected from the offenders for violation.

Test on 20 eggs to find ‘plastic eggs’ yields negative result

IMPHAL | July 12

In light of the recent report in this paper regarding fake eggs entering the market, the state public health food testing laboratory conducted tests on egg samples procured from whole-sellers.

The report given by the state food analyst, Ch. Sanajaoba Meitei deemed that all necessary tests have been conducted on the samples and it has been deemed safe for human consumption. The lab tested 20 eggs only.

According to the report, the samples were received on July 6 and the physical, chemical and structural tests were conducted. As per the National Egg Co-ordination Committee (NECC) recommendation, the shelf life of a normal egg is 17 days in winter and 7 days in summer.

During transportation, the ideal temperature of transporting eggs is at 20 degree celsius but the temperature during transportation is at 32 to 34 degrees. It said that higher temperature is observed during transportation and may cause a structural change in the albumin from liquid to slightly rubbery but doesn’t mean that it is a ‘fake’ egg.

The analyst recommended that a manufacturing date/packaging/collection of the egg should be given for public awareness and a storage temperature should be maintained. It may be mentioned that the Kolkota Municipal Council in May last had seized 97,000 eggs for testing of artificial eggs.

Analyst speaks

Regarding the tests of plastic eggs and plastic rice and other adulteration reports , the state food testing lab is currently conducting tests and there is no sign of any plastic rice or eggs found as of yet, Dr S Bimalkumari, food safety consultant of the Food Safety Administration told Imphal Free Press.

She, however, did not rule out the possibility of plastic eggs and rice entering the market. She said that the easiest way to test an egg is to feel the surface of the egg, it is slightly rough and this cannot be replicated in an artificial egg.

For testing rice, a small amount can be put in a transparent glass with water and plastic rice will float up.

“If there is doubt, don’t eat it,” Bimalkumari stated, adding that there is serious adulteration going on in various edible food products. She said that if the public eat adulterated foodstuff for a long time, it becomes a form of slow poisoning.

She warned that most of the processed food coming from Myanmar is unsafe as it has no Food Safety and Standard Authority of India licensing.

She mentioned further that there may be adulteration and preservatives may be added in meat and fish items. The use of pesticides in vegetables, using carbide to ripen bananas is a major health hazard. Spoiled bananas are sometimes used in making banana cake, rotten eggs used to make cake etc.

Formaldehyde in fish

On May 5 last, samples of sareng, pengba, rohu, ngahei, ahila and mackerel from seventeen different retailers were collected for testing to check if any preservative has been added. The samples have been handed over to the state public health laboratory located at Lamphelpat, MACS complex.

The fish are being brought mainly from Andhra Pradesh. The report from the lab is still pending whereas under section 46 of the Food Safety and Standard Act, 2006, the results should be given within 14 days.

The problem of the state food lab not being able to conduct the test is due to lack of a particular scientific apparatus (a condenser) which costs approximately Rs. 5000. The matter of the unavailability of the lab equipment was put up to the chief minister during a press meet held recently.

Designated officer of Imphal West, Y. Satyajeet said that there is high suspicion that preservatives like formaldehyde may be present but the test results are yet to arrive. He added that all samples of rice, noodles, salt and sugar are being tested for adulteration presently.

உயிரைக் குடிக்கும் மினரல் நீர்..! உடலை உருக்கும் ஆழ்குழாய் குடி நீர்... எதைத்தான் குடிப்பது?

"தாயைப் பழித்தாலும் தண்ணீரைப் பழிக்கக்கூடாது" என்பார்கள். நாம் தண்ணீரைப் பல வழிகளில் பழித்துக் கொண்டதால், அதனை விலைக்கு வாங்கிக் குடித்து பலவகையான நோய்களையும் வரவழைத்துக் கொண்டிருக்கிறோம். சுத்திகரிக்கப்பட்ட குடிநீர் என பாட்டில்கள், கேன்களில் அடைத்து விற்கப்படும் குடிநீர் சிறிது சிறிதாக மனித உயிர்களைக் குடித்து வருவதாக பகீர் கிளப்புகின்றனர் ஆய்வாளர்கள். வாட்டர்கேன்களில் அடைத்து விற்கப்படும் 60 சதவிகிதம் தண்ணீர் தரமற்றதாக உள்ளதாகக் கூறுகின்றனர் நுகர்வோர் அமைப்பினர். இது ஒரு புறம் என்றால் ஆழ்குழாய் மூலம் பெறப்படும் நீரும் தற்போது ஏற்பட்டு வரும் கடும் வறட்சி காரணமாக அதன் தன்மையை இழந்து விஷமாக மாறி வருவதாகவும் அதிர்ச்சியூட்டுகின்றனர்.

இது குறித்து இந்திய நுகர்வோர் அமைப்பைச் சேர்ந்த சாந்தராஜன், "முதலில் இதனை மினரல் வாட்டர் என்று சொல்வது தவறு. கடல் நீரையோ, அல்லது ஆழ்குழாய் நீரையோ வடிகட்டி சுத்திகரித்து கேன்களிள் அடைக்கப்படும் நீர் இது. இந்த நீரை தயாரிக்கும்போது ஐஎஸ்ஐ முத்திரை கொடுத்தவர்கள் காவலுக்கு நிற்காமாட்டர்கள். இதை உணர்ந்து கொள்ளும் பெரும்பாலான நிறுவனங்கள் பிஐஎஸ் நிறுவனத்தின் விதிகளை மதிப்பதில்லை. 

உதாரணத்திற்கு மின்சாரம் இல்லை என்றால் வேலை பார்க்காமல் அப்படியே இருந்து விட மாட்டார்கள். அந்த நேரத்தில் தண்ணீரை வடி கட்டாமல் அப்படியே கேன்களில் அடைத்து விடுவார்கள். கேன்களை குறைந்த பட்சம் ஆறு மாதங்களுக்கு ஒருமுறை மாற்ற வேண்டும். ஆனால் பெரும்பாலும் 2 ஆண்டுகளுக்கும் மேலாக அதே பழைய கேன்ளில் தான் நிரப்புகிறார்கள். நாள்பட்ட கேன்களில் தண்ணீரை அடைக்கும்போது அதன் மூலம் பாக்டீரியாக்கள் உருவாகும். அதே போல் தண்ணீர் தயாரிக்கப்படும் இடமும் சுத்தமாக இல்லை என்றால் பாக்டீரியாக்கள் உருவாகும். இப்படிப்பட்ட கேன்களில் இரண்டு தினங்களில் அதன் அடிப்பகுதியில் பாசம் பிடித்து விடும். அடுத்த சில தினங்களில் புழு பூச்சிகள் உருவாகிவிடும். இப்படிப்பட்ட தண்ணீரைத் தான் பெரும்பாலான மக்கள் குடிக்கின்றனர்.

இதனால், வயிற்றுப்போக்கு, சுவாச நோய், எலும்பு நோய், சிறுநீரக நோய், தோல் புற்று நோய்கள்உருவாகிறது. அது மட்டுமல்ல. சுத்திகரிக்கப்பட்ட நீரில் நமது உடலுக்கு தேவையான கனிமப் பொருட்கள், தாதுப்பொருட்கள் நீக்கப்படுகின்றன. ஒரு லிட்டர் தண்ணீரில் கரைந்துள்ள உப்புகள் குறைந்த பட்சம் 500 மில்லி கிராம் வரை இருக்க வேண்டும். அதில்தான் உடம்புக்குத் தேவையான கால்சியம் உள்ளிட்ட தாதுப் பொருட்கள் கிடைக்கும். ஆனால் சுத்திகரிக்கப்படுவதால் முதல் 10 மில்லி கிராம் உப்புதான் கிடைக்கிறது. இதனால் உடம்புக்கு எந்தவித நோய் எதிர்ப்பு சக்தியும் கிடைக்காமல் போய்விடுகிறது. மாறாக நோய் உருவாவதற்கு வழியை ஏற்படுத்தி விடுகிறது" என்கிறார். 

கடந்த ஆண்டு சென்னையில் செயல்பட்டு வரும் 10 நிறுவனங்களின் சுத்திகரிக்கப்பட்ட 20 லிட்டர் குடிநீர் கேன்களை வாங்கி குடிநீர் பரிசோதனைக் கூடத்திற்கு அனுப்பி இருந்தார் இந்திய நுகர்வோர் அமைப்பைச் சேர்ந்த கிருஷ்ணன். அவற்றை "பாக்டீரியோலாஜிகல்" சோதனை செய்து பார்த்தபோது அவை அனைத்துமே குடிக்கத் தகுதியில்லாத நீர் என்பது தெரிய வந்தது. மேலும் அந்த நீரில் நச்சுத்தன்மை கொண்ட கனிமங்களும் மனித மலத்தில் இருந்து உற்பத்தியாகும் ஈகோலி, மற்றும் கோலி பார்ம் உள்ளிட்ட மனிதர்களுக்கு கேடு விளைவிக்கக்கூடிய பாக்டீரியாக்களும் கலந்திருப்பதும் தெரிய வந்தது. 

இதுபற்றி கிருஷ்ணன் கூறுகையில் " வண்டலூரில் உள்ள டீம் என்னும் தனியார் நிறுவனம் மூலிகை நீர் எனக்கூறி குடிநீரை விற்பனை செய்து வந்தது. ஆனால் அந்த நீரை ஆய்வு செய்தபோது ஒரு கோடி பாகத்தில் ஒற்றை அளவு பாகம் கூட மூலிகை கலந்திருக்கவில்லை. இந்த குடிநீரை விற்றதன் மூலம் அந்த நிறுவனம் ரூ 98 லட்சம் லாபம் ஈட்டியுள்ளது. இதனால் அந்த 98 லட்ச ரூபாயை நுகர்வோருக்கு திருப்பி வழங்க வேண்டும் என்று வழக்குத் தொடர்ந்துள்ளோம். வழக்கும் நடைபெற்று வருகிறது. தண்ணீர் என்பது உயிர் வாழ அவசியமானது. ஆனால், அதில் தில்லுமுல்லு நடப்பதைச் சகித்துக் கொள்ள முடியவில்லை. நாட்டு மக்கள் அனைவரும் குடிக்க ஒரே அளவுள்ள தரமான குடிநீரை வழங்குவதற்கு அரசு முன்வர வேண்டும். இந்த திட்டத்தை கட்டாயமாக்க வேண்டும்" என்கிறார்.

குடிநீரை வடிகட்டி சுத்திகரிப்பதில் சில விதிமுறைகளைக் கையாள வேண்டும். கச்சா தண்ணீரை கொதிக்க வைத்து டோஸிங்க சிஸ்டம் மூலம் கடினத் தன்மையற்தாக மாற்ற வேண்டும். அடுத்து மண்ணில் வடி கட்டிய பிறகு கார்பன் மூலம் வடி கட்ட வேண்டும். அடுத்து மைக்கான் காண்டிரேஜ் மூலம் வடி கட்டி தண்ணீரில் இருக்கும் நுண்ணிய மண் மற்றும் அசுத்தத் துகள்களை அப்புறப்படுத்த வேண்டும். ஆர்.ஓ மூலம் தண்ணீரில் இருக்கும் தேவையற்ற உப்புக்கள் நீக்கப்படும். அடுத்து நுண் வடித்தல் மற்றும் புற ஊதாக்கதிர்கள் மூலம் தண்ணீரில் இருக்கும் பாக்டீரியாக்கள் அழிக்கப்படும். ஒவ்வொரு நிறுவனத்திற்கும் அங்கீகாரம் பெற்ற பரிசோதனை கூடம் அவசியம். அதில் பரிசோதனை செய்த தண்ணீரை இந்தியத் தர நிர்ணய அமைப்புக்கு மாதிரி அனுப்பி குடிக்கத் தகுந்தது என்று சான்றிதழ் பெற வேண்டும். அதன் பிறகே விற்பனைக்கு அனுப்ப வேண்டும். பிஐஎஸ் அமைப்பு தண்ணீர் நிறுவனங்களில் கச்சா நீரை மாதம் இரு முறை சோதனை செய்யும். குடிநீர் தயாரிக்கும் நிறுவனங்கள் பாட்டிலில் அல்லது கேன்களில் தொழில் நுட்ப விவரங்கள், தயாரிக்கப்பட்ட தேதி, பேட்ச் எண், காலாவதி தேதி ஆகியவற்றை தெளிவாக எழுத வேண்டும். ஆனால், பெரும்பாலான நிறுவனங்கள் இவற்றைச் செய்வதில்லை என்கிற குற்றச்சாட்டுகளும் எழுந்து வருகின்றன.

இது குறித்து தமிழ்நாடு சுத்திகரிக்கப்பட்ட குடிநீர் உற்பத்தியாளர்கள் சங்கத்தின் தலைவர் ராஜாராமனிடம் பேசினோம். "தயாரிப்பு பற்றிய விவரங்களோடுதான் விற்பனைக்கு அனுப்புகிறோம். ஒரு சில கேன்களில் மை அழிந்திருக்கலாம். ஏராளமான போலி நிறுவனங்கள் உருவாகி வருகின்றன. அந்த நிறுவனங்களால் நேர்மையாக தொழில் செய்பவர்களும் பாதிக்கப்படுகிறார்கள். கிட்டத்தட்ட 450க்கும் மேற்பட்ட போலி நிறுவனங்கள் உள்ளன. இந்த நிறுவனங்களைக் கட்டுப்படுத்தினால் நிலைமை சரியாகி விடும். அரசுதான் நடவடிக்கை எடுக்க வேண்டும்"என்கிறார் அவர்.

இது குறித்து இந்தியத்தர நிர்ணய சான்றிதழ் வழங்கும் அலுவலர் பாவானி நம்மிடம், ’92 பொருட்கள் ஐஎஸ்ஐ முத்திரையில்லாமல் தயாரிக்கப்படக் கூடாது என்று அரசு உத்தரவிட்டுள்ளது. சுத்திகரிக்கப்பட்ட குடிநீரை அடைத்து விற்பது உட்பட அந்தப்பொருட்களை தயாரிக்கும் நிறுவனங்கள் பிஐஎஸ் நிறுவனத்தின் கட்டுப்பாட்டில் இருக்கும். இந்த நிறுவனங்கள் ஐ.எஸ்.ஐ முத்திரை உரிமம் பெறுவது கட்டாயமாக்கப்பட்டுள்ளது. அவர்களின் உற்பத்திப் பொருட்கள் சரியாக இருக்கும் பட்சத்தில் அவற்றை சோதனை செய்து இந்தச் சான்றிதழை வழங்குகிறோம். அந்த வகையில் ஆய்வுக்கு ஏற்றுக் கொள்ளப்படும் சுத்திகரிக்கப்பட்ட நீர் மாதிரியை எடுத்து தனியார் பரிசோதனைக் கூடங்கள் மூலவாகவும் பிஐஎஸ் நிறுவனத்தில் உள்ள பரிசோதனைக் கூடங்கள் மூலமாகவும் பரிசோதனைக்கு உட்படுத்துகிறோம். சுத்திகரிக்கப்படும் நிறுவனத்தில் இருக்க வேண்டிய இயந்திரங்கள், இடத்தின் அமைப்பு, தொழிலாளர்கள் கடைபிடிக்க விதிகள் என பல்வேறு விதிமுறைகளையும் வகுத்துள்ளோம். 

இவற்றை பின்பற்றும் நிறுவனங்களுக்கு மட்டுமே சான்றிதழ் வழங்குகிறோம். அப்படி வழங்கப்படும் ஐஎஸ்ஐ முத்திரை சான்றிதழ் ஒரு வருடம் செல்லுபடியாகும். சான்றிதழ் பெற்று இயங்கி வரும் நிறுவனங்களுக்குச் சென்று திடீர் சோதனைகளையும் மேற்கொண்டு வருகிறோம். இந்த நிறுவனங்கள் தினம், மாதம், காலாண்டு, ஆறு மாத காலம் என்று அவர்கள் தயாரித்த தண்ணீர் பற்றிய விவரங்களை எங்களுக்கு அளிக்க வேண்டும். அதே போல் மார்க்கெட்டில் விற்கப்படும் இடத்தில் இருந்து தண்ணீரை எடுத்து சோதனை மேற்கொள்கிறோம். இவற்றை எல்லாம் சரியாகக் கடைபிடிக்கும் நிறுவனங்களுக்கு மட்டுமே அதற்கடுத்த வருடத்திற்கான சான்றிதழை புதுப்பிக்கிறோம். ஆனாலும், ஐ.எஸ்ஐ முத்திரை பெறாமல் சுத்திகரிப்பு பணியில் ஈடுபடும் நிறுவனங்களை அவ்வப்போது கண்டறிந்து நடவடிக்கை எடுத்து வருகிறோம். 

இப்படிப்பட்ட நிறுவனங்கள் ஆங்காங்கே இருந்து வருவதை மறுக்க முடியாது. தயாரிப்பு பற்றிய விவரங்கள் அச்சிடாமல் வெளிவரும் தண்ணீர் கேன்களை மக்கள் வாங்கக் கூடாது. மசாலா, மாவுப் பாக்கெட்டுகளில் எக்ஸ்பயரி பார்க்கும் மக்கள், தண்ணீரை வாங்கும்போது கண்டு கொள்வதில்லை. இது குறித்து மக்களுக்கு விழிப்புணர்வு ஏற்பட வேண்டும். அடைக்கப்பட்டு விற்கப்படும் தண்ணீரின் ஆயுட்காலம் 30 நாட்கள் மட்டும் தான். அப்படி தயாரிப்பு விவரங்கள் வெளியிடாத நிறுவனங்கள் மீது தொடர்ந்து நடவடிக்கை எடுக்கப்பட்டு வருகிறது" என்கிறார். 

இது ஒரு புறம் என்றால் ஆழ்குழாய் நீரின் தன்மையும் குடிப்பதற்கான தகுதியை இழந்து வருவதாக சமீபத்திய ஆய்வுகள் பீதிகிளப்புகின்றன. தொடரும் கடும் வறட்சி காரணமாக நிலத்தடி நீர் மட்டம் குறைந்து கொண்டே வருகிறது. கழிவு நீர், தொழிற்சாலைகளின் ரசாயனக் கழிவுகள் பூமியில் கலப்பதாலும், நிலத்தடி நீர் பெருமளவில் பாதிக்கப்பட்டு விட்டதாலும் ஆழ்குழாய் மூலம் கிடைக்கும் நீரை அருந்தினால் உயிருக்கே ஆபத்து " என்கிறார்கள் தமிழ்நாடு நீர்வள ஆதாரத்துறையினர். இது குறித்து தலைமை நீர்ப்பகுப்பு ஆய்வாளர் வடிவேலு நம்மிடம் "பெதுவாக நிலத்தில் இருந்து கிடைக்கும் ஆழ்குழாய் நீரில் க்ளோரைடு, நைட்ரேட், அயர்ன், ப்ளோரைடு பேன்றவை இடத்திற்குத் தகுந்தாற்போல மாறுபடும். சென்னையைப் பெறுத்தவரை அண்ணாநகர், வளசரவாக்கம் பகுதிகளில் உள்ள நிலத்தடி நீர் மஞ்சள் தன்மை வாய்ந்தவை. அதாவது இரும்பு தாது நிறைந்தவை. இதனை குடிநீராகப் பயன்படுத்த முடியாது. ராயப்பேட்டை போன்ற பகுதிகளில் ப்ளோரைடு தாதுக்கள் இருக்கும் இதுவும் குடிப்பதற்கு உகந்ததல்ல. இப்படி இடத்திற்கு இடம் தாதுக்கள் மாறுபட்டு வரும். ஆழ்குழாய் கிணறு அமைத்து வெளிக்கொணறும்போது தண்ணீரை ஆய்வு செய்து அதில் குடிநீருக்கான தகுதி இருக்கிறதா என்பதை ஆய்வு செய்ய வேண்டும். இதற்கெல்லாம் நிரந்தரத் தீர்வு மழை நீர் சேகரிப்புத்தான். மழை பெய்து நிலத்தடி நீர் மட்டம் உயர வேண்டும். அப்போது தான் நீரின் தன்மை மாறும்" என்கிறார். 

பிறகு எந்த தண்ணீரைத் தான் பருகுவது..?

சுத்திகரிக்கப்பட்ட குடிநீர், ஆழ்குழாய் குடிநீர் மற்றும் வடிகட்டப்பட்ட குடிநீரை அருந்துவதை விட தமிழ்நாடு அரசின் கூட்டுக் குடிநீர் திட்டங்கள் மூலம் ஏரிகளில் இருந்து பெறப்படும் மெட்ரோ குடிநீர்தான் உடலுக்கு உகந்தது என்கிறார் பொதுச்சுகாதாரத்துறை மற்றும் நோய்த்தடுப்பு மருத்துவத்துறை இயக்குநர் டாக்டர். குழந்தைச்சாமி.

"பொது மக்களின் நலத்தையும், தண்ணீரின் அவசியத்தையும் உணர்ந்து தற்போது திருச்சி, திருநெல்வேலி ஆகிய இடங்களில் தண்ணீர் ஆய்வகத்தை உருவாக்கி உள்ளோம். அதன் மூலம் நீரில் உள்ள நுண்ணுயிர்கள் மற்றும் ப்ளோரைட் பற்றி ஆய்வு செய்து வருகிறோம். இதை பொது மக்களின் நலன் கருதி பொதுச் சுகாதாரத்துறை செய்து வருகிறது. இந்த ஆய்வில் ப்ளோரைடு அதிகரித்து வருவது தெரிய வந்துள்ளது. பாதுகாப்பான நல்ல குடி நீர் வழங்க வேண்டும் என்பதற்காகத்தான் இந்த ஆய்வுகளை மேற்கொண்டு வருகிறோம். நிலத்தடி நீர் மட்டுமல்லாமல் நிலத்திற்கு மேல் உள்ள நீர்நிலைகளிலும் ஆய்வுகளை மேற்கொள்கிறோம். ஆறு, குளம், குட்டைகளில் இருந்து கிடைக்கும் நீரில் ப்ளோரைடு இருக்காது. அதனை அருந்துவதுதான் பாதுகாப்பானது. அதனால்தான் தமிழ்நாடு கூட்டுக்குடிநீர் திட்டத்தின் மூலம் தமிழ்நாடு குடிநீர் வடிகால் வாரியமும், மெட்ரோ நிர்வாகமும் நீர் நிலைகளில் இருந்து தண்ணீர் கிடைக்கும் வழி வகைகளை அதிகரித்து வருகிறது. நில நீர்மட்டத்தில் இருந்து கிடைக்கும் அந்த நீருக்கும் நிலத்தடி நீருக்கும் பெரும் வித்தியாசம் இருக்கிறது. நிலத்தடி நீரில் மினரல்ஸ் குறைவு. 500 அடி முதல் 1000 அடிவரை கிடைக்கும் நிலத்தடி நீர் எப்போதும் ஒரே தன்மை கொண்டது தான். இந்த நீர் குடிப்பதற்கு உகந்ததல்ல" என்கிறார். 

தண்ணீர் வர்த்தகம்! 

இந்திய அளவில் ஆண்டுக்கு இரண்டரை லட்சம் கோடி ரூபாய் வரை மினரல் வாட்டர் நிறுவனங்கள் வர்த்தகம் செய்து வருகின்றன. தமிழகத்தில் மட்டும் சுத்திகரிக்கப்பட்ட நீர் மூலம் ஆண்டுக்கு 72 ஆயிரம் கோடி ரூபாய் வருமானம் ஈட்டுகிறார்கள். சென்னையில் நாளொன்றுக்கு 90 லட்சம் லிட்டர் சுத்திகரிக்கப்பட்ட நீர் விற்பனை செய்யப்படுகிறது. போலி நிறுவனங்கள் 450 க்கும் அதிகமாக உருவாகி உள்ளன. 

குடிநீரில் இந்தியாவின் தரம்:

122 நாடுகளில் குடிநீரின் தரத்தை உலக சுகாதார நிறுவனம் ஆய்வு செய்துள்ளது. அந்தப் பட்டியலில் இந்தியாவுக்கு 120 வது இடம்! குடிநீரில் 500 மில்லி கிராம் அளவுக்குத்தான் 16 வகையான தாதுக்களின் கூட்டுத்தொகை இருக்க வேண்டும். ஆனால் நமது நாட்டில் கிடைக்கும் தண்ணீரில் அளவுக்கு அதிகமாக ஆயிரம் மில்லி கிராம் அளவிற்கு தாதுப் பொருட்கள் இருப்பதாகத் தெரியவந்துள்ளது. 

இயற்கையான தண்ணீர் சேகரிப்பு முறைகள் அழிக்கப்பட்டதும் கழிவுகள் முறையாக பராமரிக்கப்படாததும்தான் இதற்குக் காரணம் எனக் கண்டறியப்பட்டுள்ளது. ஒரு லிட்டர் பிரேக் ஆயில் நீர் நிலையில் கலந்தால் 1 லட்சத்து 58 ஆயிரம் லிட்டர் தண்ணீர் மாசுபட்டு விடும் அபாயம் உள்ளது. ஆனால் இந்தியாவில் கட்டுப்பாடுகள் இல்லாமல், சுத்திகரிக்கப்படாமல் தொழிற்சாலைகளில் இருந்து நீர் நிலைகளில் பல லட்சம் லிட்டர் கழிவுகள் கலந்து வருகின்றன. இந்த லட்சணத்தில் இந்தியாவில் குடிநீரின் தரம் எப்படி இருக்கும்?

Milk adulteration;s going unchecked

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MLA finds live worm in his food plate, restaurant closed

Quality concerns: Assistant Food Controller N. Purnachandra Rao inspecting the kitchen of the hotel on Tuesday. 

It will be opened after a review by food safety officials

A vegetarian restaurant in the city’s popular business hotel has been closed temporarily by the food safety authorities on Tuesday after an MLA having breakfast found live worm in his plate.

Nellore district’s Udayagiri constituency MLA Bollineni Venkata Ramarao (TDP), who had stayed in the Minerva Grand hotel along with another TDP leader, ordered ‘idly’ and ‘poori’ at the ‘Minerva Coffee Shop.’

While eating ‘poori’, Mr. Ramarao found a live worm in the plate and complained to the staff. With no quick response from them, the MLA complained to the district authorities and food safety authorities on the phone and left for the airport.

Food safety officials led by Assistant Food Controller N. Purnachandra Rao visited the hotel and inspected the MLA’s food plate and confirmed that the worm has come along with the banana leaf in the plate. “If the worm was in the curry or poori it won’t be alive. But it is clear that there was negligence of the hotel staff that used unclean banana leaves which is not acceptable,” Mr. Rao said.

Poor hygiene

Later, following the Collector’s orders, officials also inspected the kitchen of the restaurant, storeroom, hygiene of the staff and sanitation. “In the kitchen, we found cooked food like carrot halwa, gulab jamun and other sweets preserved in the refrigerator. The hotel was also not ensuring hygiene of the staff. They did not wear any gloves, aprons or caps. Samples of the poori, curry, wheat flour and others were collected and sent for laboratory tests. We have served improvement notice and will proceed with criminal action according to FSS Act,” he said.

“After a couple of days, we would review the restaurant again and pass further orders. Licence cancellation notice would also be served,” Mr. Rao added.

Calling the incident as unfortunate, restaurant manager M. Srinivas said that it took place at around 8.30 a.m. in his absence.

“I was informed about the issue when it was taken to the notice of the government officials. The MLA has directly reported the finding to officials. The worm was out of the banana leaf placed in the plate. We use banana leaves instead of plates,” Mr. Srinivas told The Hindu.

Official’s assurance

When asked if the response was quick because the complainant was an MLA, Mr. Purnachandra Rao said that they would respond in the same manner when anyone lodged a complaint. He, however, said that the department was short of staff.

“People can call me up at 9440379755 if they come across such situation,” he said. The MLA, who left the city in the morning, was unavailable for comment.

Should you boil pasteurized milk?

The dilemma of boiling or not boiling our favourite Indian drink, milk, has crossed many of us. With new technology coming in every second day, it is scary for us to let go of our ancient practices. It is this debate of what our parents followed and what we need to follow that let us to this pertinent question - Should we boil milk or not?

What is pasteurization?

A method invented in the 19th century, pasteurization involves heating milk to an extremely high temperature and then quickly cooling it before it goes for packaging or bottling. This helps keep the milk fresh. The method of pasteurization is best to kill bacteria present in milk which can be harmful for us. Dangerous bacteria such as salmonella can affect our health in more ways than one.

Milk is heated upto 161.6 Fahrenheit for 15 seconds and then immediately cooled. This process is known as high temperature short time pasteurization, which is the most common method used across India and many parts of the world.

Will boiling pasteurized milk help?

While India is used to the tradition of boiling fresh dairy milk, experts feel that this practice has lingered on even with the newly packaged pasteurized milk. Professor Saurabh Gupta, Food Cooperation of India (FCI) says, "When we are heating milk to such a high temperature during pasteurization, we are increasing its shelf life. If we boil this milk further, we end up lessening its shelf life."

According to Dr Saurabh Arora, founder, food safety helpline.com, there is no need to boil pasteurized milk at all. "As it has already been given heat treatment during pasteurization, milk is microbe free. Therefore, there is no need to boil this milk further, which was ideally the reason why people started boiling dairy milk in the first place."

The newly packaged pasteurized milk is now fortified with the added benefits of many vitamins. If we boil pasteurized milk, we end up diminishing its nutritive value. "When it is done at an industrial level, the process is called flash pasteurization, which reduces the total degradation of milk. But when we boil the same milk at home, we end up wiping out its nutritive value because we do it at a lower temperature for a prolonged period of time. This causes a heat loss effect," says Dr Arora.

The common misconception of boiling even pasteurized milk is due to two reasons, firstly, since it is inbuilt in our system, consuming milk straight out of a tetra pack or plastic pack does not seem right to many and secondly, it is falsely believed that the shelf life of 'boiled' milk is more.

"Pasteurized milk can be stored at less than 4 degree Celsius for atleast seven days. If you boil this milk, you are only lessening this time period. The nutritive value of simple pasteurized packeted milk and tetra-pack milk is comparable. Boiling them will only damage their nutritive value," says Dr Anil Kumar, assistant professor, department of food science and technology, GB Pant university.

Chamber seeks clarity over milk adulteration issue

The Indian Chamber of Commerce and Industry, Coimbatore, has requested the Government of Tamil Nadu to take steps to end the controversy on adulteration of milk. Its president Vanitha Mohan said it is an issue that has put the milk industry and the farmers in a fix.

Coimbatore: 

Stating that adulteration of milk with water has been going on for ages, she expressed concern over recent videos of adulteration of milk with dangerous materials such as blotting paper and detergents that are being circulated in the social media. This is causing anxiety among public, she said. 

At this juncture, she said, that the Minister for Dairy Development KT Rajenthra Bhalaji’s statement on adulteration of milk in Tamil Nadu, challenges the statement by the milk industry and data released by the minister have increased the apprehensions in the minds of the people. She added that it is high time that the Government of Tamil Nadu cleared the air. 

With Tamil Nadu reeling under an unprecedented drought and agricultural income plummeting to an alltime low due to failure of crops, dairy farming has been the only saving grace. While milch animals have significantly helped farmers manage their cash flow these confusions have affected them badly. 

Vanitha Mohan pointed out that the Food Safety and Standards Act, 2006, gives enough powers to the State Government to set standards for various varieties of milk and also has the machinery to enforce these standards.

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Money pumped into food testing and standardisation for State

HC restrains procurement of masoor dal over health issues

Chamber plea to clear the air on milk controversy

COIMBATORE, JULY 10: 

The Indian Chamber of Commerce and Industry, Coimbatore, has appealed to the TN government to put an end to the controversy over milk adulteration.

The farmers, milk industry and consumers are all under great pressure, said Vanitha Mohan, President, ICCIC.

“It is time to put an end to this controversy which has been going on for weeks now in the interest of all. The Food Safety and Standards Act, 2006 gives enough powers to the state government to set standards for various varieties of milk. It also has the machinery to enforce these standards and issue certificates of compliance,” she said and pointed out that the recent videos on milk adulteration coupled with the Dairy Development Minister’s statement on the issue had increased the apprehensions in the minds of the public.

Money pumped into food testing and standardisation for State

The Food Safety and Standards Authority of India (FSSAI) has agreed to give special assistance of Rs 8.50 crore to the Food and Drugs Administration, Maharashtra to its existing laboratories by procuring new equipment to test food samples as per the FSSAI norms.

The above assurance was given by FSSAI CEO Pawan Kumar Agarwal to Food and Drug Administration Commissioner Dr.Pallavi Darade in a recent meeting of high powered committee held in New Delhi. The FDA has sought an assistance of Rs 10 crore, including Rs 8.2 crore to procure new equipments and Rs. 1.8 crore to strengthen infrastructure. Eventually the FISSI agreed to give Rs 8.50 crore and also permitted the FDA to open separate ban account since this is a special central assistance.

The assistance will be used for procuring three ultra equipments to test the food as per the standards. They will be used to check the metal content in food, component of pesticides, organic content in non-vegetarian food etc. The pesticides are widely used in producing food to control pests such as insects, rodents, weeds, bacteria and fungus.

For testing of Drugs & Cosmetics as stated under section 20 and 33 F of Drugs & Cosmetics Act 1940 & Rules there under, Maharashtra State has established Drugs Control Laboratory at Bandra(Mumbai) and at Aurangabad, under the Administrative control of the Commissioner, Food and Drug Administration (FDA), Maharashtra State. The existing capacity of testing food samples is 1200 at Mumbai and 720 in Aurangabad. Both the Laboratories are well equipped with sophisticated instruments.

In addition to FDA’s laboratories in Mumbai and Aurangabad, The food analytical laboratories are in existence also under department of public health, at different places. They include: 1. State Public Health Laboratory, Pune( this is the apex Laboratory of the state & is also declared as Central Food laboratory for state), 2. Regional Public Health Laboratories are at Aurangabad, Nagpur and Amaravati, 3. District Public Health Laboratories at: New Mumbai, Satara, Sangli, Kolhapur, Solapur, Beed, Nanded, Jalgaon, Ahmednagar, Nashik and Akola. In addition to the BMC also has laboratory in Mumbai.

Public Analysts have been appointed in above laboratories¸ who analyses the samples and deliver report¸within 40 days from date of receipt. The Public analysts are required to verify sealed portion and analyze the food article, keeping in mind that the analysis has been done as per the methodologies laid down by Director General of Health Services.

FSSAI has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

FSSAI has been mandated by the FSS Act, 2006 to frame regulations to lay down the standards and guidelines in relation to articles of food and specifying appropriate system of enforcing various standards thus notified, to lay down mechanisms and guidelines for accreditation of certification bodies engaged in certification of food safety management system for food businesses, to lay down procedure and guidelines for accreditation of laboratories and notification of the accredited laboratories, to provide scientific advice and technical support to Central Government and State Governments in the matters of framing the policy and rules in areas which have a direct or indirect bearing of food safety and nutrition, 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 and to create an information network across the country so that the public, consumers, Panchayats etc receive reliable and objective information about food safety and food standards.

Food testing labs lack testing parameters, says FSSAI report

Srinagar, July 10: The Food Safety and Standards Authority of India (FSSAI) has highlighted various deficiencies in food testing laboratories, both at Srinagar and Jammu.

Meanwhile, hearing a Public Interest Litigation, a division bench of high court also impleaded FSSAI and observed that various deficiencies highlighted in the report needed to be addressed immediately.

“One of the major concern is that there was no food safety commissioner,” the court according to Kashmir Glory said and directed Commissioner secretary Health to file his compliance report, indicating as to what steps have been taken for appointment of the FSC on next date with his personal appearance.

It compliance to the court’s direction, Chief executive Officer FSSAI had deputed two teams to visit both the laboratories at Jammu and at Srinagar. The report stated as to whether the laboratories fulfil the requirement for testing of samples as required under the FSSA, 2006.

Visiting team comprising Dr Lalitha R Gowda, former chief scientist & Director Referral Food Laboratory Mysore and Shailender Kumar, Assistant Director Quality Assurance FSSAI, New Delhi visited both labs on 27-28 June, and Public health lab, Dalgate, Srinagar on 28-29 June and prepared detailed report viz-a-viz their visiting.

As per the report, both the laboratories are currently equipped with minor equipment, which are in working condition. These include electronic balance, muffle furnace, butyro-refractometer and tintometer etc.

With the available instruments, the labs undertake preliminary food analysis such as moisture, crude fiber, ash, milk analysis using the milkoscan, physical and visual examination, qualitative test for added color, sweeteners and adulterants of milk and spices and BRR of oils and fats. Scrutiny of test reports at both labs illustrate that a wide spectrum of food categories listed in the FSS rules and regulations, are tested, but the testing parameter are limited.

“Both labs do not carry out any tests for contaminant such pesticide residues, heavy metals, veterinary drug residues, crop contaminants and naturally occurring toxic substances,” the report said.

Currently, the report said, both the labs neither have in place state-of-the –art equipment necessary for pesticide, heavy metals and drug residues etc nor competent and trained manpower to operate the equipment. A major limiting factor towards fulfilling the requirements of testing of food samples is the non-availability of sophisticated instruments, the report said.

The current analytical facilities and chemical testing capabilities of the labs do not fulfil the requirements of the FSS act and rules as also regulations.

At Jammu lab, the report said a High Performance Liquid Chromatograph (HPLC) with a UV detector as also Gas Chromatograph with a Mass Spectrometer were installed but no samples analyzed due to lack of trained manpower. Besides, the report said, two equipments are not in working condition.

A major constraint observed by the team is the space required to install high-end equipment of PHL, Srinagar. The required space was available in the adjacent Forensic Science Laboratory that now belongs to Drugs and Food Control Organization.

JK food testing labs substandard: Experts

Hearing a Public Interest Litigation on food adulteration, a division bench of Chief Justice Baddar Durrez Ahmad and Justice Ali Muhammad Magrey took the report on record.

An expert two-member panel from Food Safety and Standards Authority of India (FSSAI) has informed the High Court that state’s food testing laboratories are not functioning to provide desired results. 

In compliance to court directions, a team of FSSAI comprising Dr Lalith R Gowda, former chief Scientist and Director Referral Food Lab, Mysore and Shailender Kumar, Assistant, director, quality Assurance, FSSAI, New Delhi visited the two state labs and filed its report in High Court. 

Hearing a Public Interest Litigation on food adulteration, a division bench of Chief Justice Baddar Durrez Ahmad and Justice Ali Muhammad Magrey took the report on record. 

The report divulges that in both labs-- Public Health Lab Patoli, Jammu and Public Health lab, Dalgate here— do not carry out any tests for contaminant such pesticide residues, heavy metals, veterinary drug residues, crop contaminants and naturally occurring toxic substances.

The report unveils that a wide spectrum of food categories listed in the Food Safety and Standard Rules( FSS) and regulations, are tested, but the testing parameters are limited.

The two labs, the report indicates, are with minor equipment which includes electronic balance, muffle furnace, butyro-refractometer and tintometer. “The current analytical facilities and chemical testing capabilities of the labs do not fulfill the requirements of the FSS act and rules”. 

The court was informed that currently both the labs have no state-of-the –art equipment necessary for pesticide, heavy metals and drug residues analysis in place nor a competent trained manpower to operate the equipment.

The court was apprised that a major limiting factor towards fulfilling the requirements of testing of food samples is the non-availability of sophisticated instruments. 

While the report indicated that a major constraint observed by the team is the space required for installing high-end equipment at Srinagar lab, it added the required space is available in the adjacent Forensic Science Laboratory that now belongs to Drugs and Food Control Organization. 

“However, the lab is constrained from using this space owing to the unauthorized occupation by the belt forces,” the report said. 

The report indicates that neither of the labs carries out Microbiology testing of foods for any of the hygiene and safety parameters listed by FSSAI. 

It says “there exists neither a functional microbiology lab nor a qualified microbiologist to carry out the microbiology testing”. 

Another major constraint, the report said, is the lack of a qualified food microbiologist. The FSSAI recommends qualified food microbiologists to be appointed for both the labs at the earliest. 

The report, however, indicates that with the available instruments, the labs undertake preliminary food analysis such as moisture, crude fiber, ash, milk analysis and qualitative tests for added color, sweeteners and adulterants of milk and spices and BRR of oils and fats.

At Srinagar lab five Food Safety Officers (FSOs) have been inducted into the lab and there are two certified Food analysts. Both labs have technically competent analysts but insufficient in number to meet the quantum of samples received for analysis.

While the court made FSSAI as party in the PIL, it directed Commissioner Secretary Health and Medical Education to file compliance on the steps taken for appointment of Food Safety Commissioner FSC on next date of hearing , seeking his personal appearance also.

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'FSSAI' orders hotels and restaurants to handle surplus food carefully

Perishable and non-perishable foods are supposed to be segregated and packaged properly to avoid contamination during handling and storage.

Hyderabad: The Food Safety and Standards Authority of India (FSSAI) has said that surplus food from hotels and restaurants should be handled in a hygienic manner and distributed to the needy. Food businesses are supposed to follow a set of guidelines to ensure that leftover portions are not reused and served to customers.

The FSSAI has issued a notice stating that surplus food is to be distributed to the needy, through organisations, in a safe and hygienic manner. It is keen to implement a set of guidelines in this regard.

Perishable and non perishable foods are supposed to be segregated and packaged properly to avoid contamination during handling and storage. 

The FSSAI says that it is the duty of food business operators to give the surplus food distribution companies advance notice to ensure that the food is distributed and consumed within its shelf life.

A senior officer of the FSSAI explains, “Food wastage is a major problem in the food business. According to the United National Development Program, up to 40 percent of the agriculture produce in India is wasted.”

“Cooked food accounts for 30 percent of this wastage. It is becoming increasingly important for us to ensure that surplus food is put to good use.” says the senior officer of the FSSAI.

A volunteer-based organisation called the Robin Hood Army is operational in 42 cities. It coordinates with hotels and restaurants to ensure that leftover food is distributed to the needy. 

The strengthening of organisations such as this will go a long way in managing the distribution of surplus food.

KCR direct officials to curb food adulteration, sanctions 26 food safety officers posts

Hyderabad, July. 9 (NSS): Chief Minister K Chandrasekhar Rao has given specific instructions to the Police Department for curbing the illegal manufacturing units adulterating the food products in coordination with Food Safety Department.

Special Teams have been constituted for inspection of various food related establishments in GHMC limits with the support of Police personnel.

The GHMC is taking steps to maintain hygiene by the eating establishments and also to control the food adulteration by the eating establishments through the available staff of Food Safety Wing of GHMC duly implementing the Food Safety & Standards Act, 2006 and Rules, 2011 and also the provisions of Hyderabad Municipal Corporation Act, 1955 in the limits of GHMC.

The Food Safety Officials, Assistant Medical Officers of Health, Deputy Commissioners and concerned officials are conducting surprise inspections on Hotels & Restaurants. During last three months, ,the officials inspected 373 hotels and collected over Rs 16 lakh as fine for various irregularities.

To meet the shortage of food safety officers, the government has sanctioned 26 food safety officers additionally and the process of recruitment for these posts is being handed over to TSPSC and it is under process.

How safe is the packaged water?

Quality check: Packaged water samples taken at random are periodically tested at designated laboratories. 

Experts say the government has not come forward to regulate packaging units

MADURAI

A new fleet of carriers has merged with city transport, often being the cause of traffic bottlenecks. Rickety lorries carry drinking water to the interiors of Madurai. Vehicles with stainless steel tankers distribute ‘mineral water’ on order.

Packaged water is transported in a hurry in bubble top containers. People no more believe that they can get daily supply of potable water at their homes.

Ironically, this has happened this summer in a city which was found to indulge in frugal use of water by a 2005 study of Tata Institute of Social Sciences. The TISS study found that a Madurai household consumed a minimum of 370.9 litres of water a day, against the average of 408.6 litres.

Successive monsoon failure, depleting storage in Vaigai dam and reduction of the Vaigai into a flood carrier have narrowed down the choice of source to the ground. Surface water has become a luxury in a city where only waste water flows on the surface in many places.

Water packaging units have multiplied with most of them choosing villages like Manthikulam, Kathakinaru, Keezhamathur, Melakkal, Kallandiri, Poigaikkaraipatti and Sembianendal Vilakku to source water. A family of four consumes one water can of 18-litre capacity in two days on normal days and one can a day in summer.

“The government has not even thought of providing quality water free or at subsidised rates. It has not come forward to regulate packaging units. Packaged water has entered all households, irrespective of the stratum, today,” says R. Murali, former Principal, The Madura College.

A. Kodiswaran, a water vendor in Ayyavu Thevar Nagar, raises doubts over the quality of water supplied in tankers. How many times do they clean the container before filling it daily? Even in the case of non-branded water supplied in containers, he says his customers want the processing units to be regulated. The government should fix a standard price and ensure that they supply hygienic water.

The Bureau of Indian Standards has prescribed two sets of standards for packaged water – IS: 13428 relates to mineral water, water drawn from a natural source and bottled without altering standard composition; and IS: 14543 is for bottled water with altered composition through any process of filtration and disinfection.

Generally, the process of reverse osmosis is employed to alter the composition of water. Big brands, researchers say, add minerals after processing water drawn from natural sources to retain their composition. “Branded water is by and large safe and does not contain any harmful chemicals or microbiological organisms during their shelf life,” says K. Ramesh, water analyst.

But the RO process, used by smaller units that sell water in bottles, cans and bubble tops, tends to bring down total dissolved solids (TDS) from the standard 500, points out S. Rajamohan, Managing Director, Enviro Care India, a laboratory for testing quality of food and water, accredited by National Accreditation Board for Testing and Calibration Laboratories.

“The TDS in groundwater in many areas of Madurai is very high due absence of recharge and high atmospheric temperature. After RO process, it comes down considerably. In a particular case, the TDS was 163. This has an adverse impact on one’s immune system,” cautions Mr. Rajamohan.

The Bureau of Indian Standards and Department of Food Safety and Drug Administration undertake periodic collection of drinking water available in the market at random. These samples are subjected to tests for their physical and chemical properties and presence of heavy metals, pesticides and microbiological organisms.

The unit’s licence is suspended if any deviations are detected. What is of concern is the presence of micro organisms, which is a reflection of compromise on safety standards at the filling area of packaging units. Another area of concern is the absence of expiry date in many containers.

“We do not look at the expiry date of water bottles bought from shops on highways,” says Mr. Rajamohan.

“The containers look ugly and we do not know whether they are washed before water is filled. There is also the menace of plastic bottles getting littered. The government should nationalise water business, scientifically process water, standardise prices and eliminate plastic containers. Simultaneously, existing water sources should be protected,” says Mr. Murali.

What is the way out? The best way is to use water available at home. “Consume water supplied by the civic body or drawn from the bore well at home after boiling and filtering it,” says Mr. Rajamohan.

LIQUID NITROGEN: Visual drama, medical trauma?

AFTER HEARING ABOUT HOW A MAN WAS HOSPITALISED AFTER CHUGGING A COCKTAIL INFUSED WITH LIQUID NITROGEN, MANY ARE NOW HAVING SECOND THOUGHTS ABOUT MOLECULAR GASTRONOMY. RESTAURATEURS SAY IT IS POPULAR BECAUSE THE SMOKE EFFECT MAKES THE DISH LOOK GOOD.

CT ASKS THE HOSPITALITY INDUSTRY TO CLEAR THE SMOKE AROUND IT

For those who were impressed by the use of fancy dishes and drinks served on the table emanating smoke that soon evaporates, the news that a liquid nitrogen drink burnt a hole in a businessman's stomach came as a shock. A party with friends in Gurugram went downhill for a Delhi businessman, who gulped down a drink prepared with liquid nitrogen before the smoke coming out of his drink could evaporate. The doctors had to remove a part of his stomach after he was rushed to the hospital complaining of uneasiness.

His blood tests revealed severe lactic acidosis, which refers to the presence of high level of lactic acid in the blood, resulting from oxygen deprivation in the body .

The incident has not only left people shocked, but has also highlighted the flip side of the growing fad of molecular gastronomy that has been picked up even by city restaurants. Staff members' lack of training and poor knowledge on the use of liquid nitrogen or other such additives can lead to disaster, say restaurateurs.

PRESENTATION OVER QUALITY?

Presentation of food was always an important aspect for restaurants, but over the years, the presentation of a dish has become a priority to impress those who are more interested in taking pictures of the dish and sharing it on their social media pages even before tasting it. One of the reasons why molecular gastronomy or the use of chemicals in food became a trend at restaurants is that it makes the dish look more presentable and fancy.

However, culinary expert Dr chef Damu disagrees, and says, "I am against adding any kind of chemicals to food.It's harmful to the health. We can pres ent the food in a very appealing way using our own traditional ingredients and there's no need to resort to these gimmicks."

Known for his adherence to traditional ways of cooking and encouraging the same, he says, "I believe in parambaryam.Food is medicine and medicine is food.Addition of any kind of chemical ingredients should be discouraged."

Saying that he does not see such fads as a long-lasting one, Damu adds, "Molecular gastronomy is making some inroads into our restaurants. But the ingredients used to create the effect, do not add any taste to the food. It's used only for fashion. One should have a passion for cooking but not add fashion to food."

Bengaluru-based chef and restaurateur Abhijit Saha says most restaurants use liquid nitrogen for two reasons -one, to cool the food rapidly and two, to create visual drama. "Liquid nitrogen is used to cool food rapidly . It is usually used to create ice creams, mousse and sometimes used in cocktails,"he says. But how safe it is to use liquid nitrogen is, we ask."Liquid nitrogen is as safe as water and as harmful as fire. We all know what fire can do but that doesn't stop us from using fire while we cook. Similarly , it is safe as long as all necessary precautions are taken and as long as it evaporates from the dish or the drink," he adds.

Ajit Bangera, senior executive chef of ITC Grand Chola says that molecular gastronomy should not be used just for the sake of adding drama to the food. It should add some value to the food and for that you should have a trained set of staff members, he says. "We apply the principles of molecular gastronomy in our restaurant as well but we do so with all the precautions. In food, mere drama is not enough, taste is ultimately important. We have a well-travelled team, that has been trained properly . Every dish that reaches the customer's table is tried, tested and validated by me."

Emphasising that safety has to be the first priority, he says, "I don't validate what other people are doing. I don't validate mixing liquid nitrogen with alcohol.You cannot entrust the job of food safety to the customer, it should be the job of the chef and his team to ensure that food is tasty and safe."

Arasu Dennis, brand consultant for a number of restobars, says that mixing liquid nitrogen in alcoholic beverages is yet to catch up in the city . "I know that it's a big fad in other cities but we Chennaiiites are very conservative when it comes to spending money . Implementing molecular gastronomy techniques means an additional cost for the consumer and they seldom prefer it."

TRAINING FOR RESTAURANT STAFF A MUST

He adds that such experiments in food and beverage should be done under expert supervision. "If I have to implement it in the restobars I am a consultant for, I would definitely bring in an expert to create awareness and teach how to go about the process. In addition to the restaurant staff, we need to educate the customers too, as to how to consume it, which is a very critical aspect of it," he says, adding, "We should never blindly copy a fad just for the sake of it."

CUSTOMER SPEAKS

Though this incident has raised concerns among restaurateurs, some customers say that it won't deter them from eating out."The incident definitely puts a doubt in my mind, and has made me more aware of the food practises one can adapt to Indian working conditions. I will be cautious about what I order from now on, but I also expect the restaurant to inform me if such an ingredient is being used by them," says Rohan Palkar, a software professional.

Dr Wasim, preventive and wellness consultant and a food blogger says, "It's wrong to mix molecular gastronomy and liquid nitrogen. The extensive use of liquid nitrogen should not deter or bring a bad name to molecular gastronomy." He adds, "I have strong reservation when it comes to the use of liquid nitrogen in food, especially in combination with alcohol. I have seen chefs use it very carelessly in many places. In order to create theatrics and mimicry, safety should not be compromised. I am a fan of molecular gastronomy if done well." Anusha Vincent, a writer and foodie, says that she is never fascinated by the `science in food.' "I believe that food should be a product of love, not a product of science! I do not want to eat food that looks like it was manufactured in a biotech laboratory . You could say I am more of a Jamie Oliver gal than a Heston Blumenthal one! Give me a real mango any day over mango in gel or paper form," she concludes.