May 22, 2018
Nipah: govt steps up disease surveillance
The government has stepped up surveillance and containment measures following the Statewide alert issued by the Health Department in the wake of the Nipah virus outbreak.
The Animal Husbandry Department has strengthened its disease surveillance mechanism and opened a 24x7 helpline to assist farmers. Arrangements have been made to collect samples from animals suspected to have contracted the virus and send them to the High Security Laboratory at Bhopal for confirmation. Monitoring committees have also been set up at the State and district level.
Farmers are directed to dial 0471-2732151 for helpline assistance. Seeking to dispel fears over the spread of the Nipah virus, a pressnote quoting the Director of Animal Husbandry discounted the possibility of its transmission from livestock to humans.
The Commissionerate of Food Safety has constituted special squads in Kozhikode and Malappuram districts to carry out inspections on eateries and outlets selling food. It has directed the general public to be alert against contaminated food and drinking water. A press note issued by the commissionerate cautioned against using fruits and vegetables likely to have been nibbled by bats or other creatures.
The Kerala Government Medical Officers Association (KGMOA) has taken the initiative for an awareness campaign on the Nipah virus and its transmission. The campaign will focus on the precautions to be taken by doctors, health workers and others coming into contact with infected persons.
State leaders of KGMOA visited the epicentre of the virus outbreak at Perambra and pledged its support to the government in its efforts to keep the situation under control. The association also organised an expert medical team from the neighbouring districts to assist the doctors in Kozhikode.
Restaurant meals behind food-borne illnesses in kids: Survey
Food-borne illnesses are most often caused by toxins, parasites, viruses and bacteria -- such as salmonella and E. coli. It can occur when germs, either certain bacteria or viruses, contaminate food or drinks, according to the report.
Contaminated food can make both kids and adults sick. For young children, whose immune systems are not fully developed, this kind of illness can present a greater risk of serious complications.
One among every 10 parents blame “contaminated” meals from restaurants as the leading cause behind food-borne illnesses in their children, a survey has revealed.
While just one third of parents said their children got sick from spoiled or contaminated food eaten at home, a whopping 68 per cent named restaurants as the most common source, according to the “National Poll on Children’s Health” led by C.S. Mott Children’s Hospital.
The poll also reported that only 25 per cent of people check health inspection ratings before dining out.
“Contaminated food can make both kids and adults sick. For young children, whose immune systems are not fully developed, this kind of illness can present a greater risk of serious complications,” said Gary L. Freed from University of Michigan.
He explained that virus Hepatitis A is being increasingly passed on through unwashed hands, causing food contamination and, thus, recommends vaccination for one-year-old children.
Other places where eating made children sick included school (21 per cent), friend’s house (14 per cent) or at a potluck (11 per cent), the report stated.
As per the World Health Organization (WHO), about one in every 10 people around the world falls ill due to food-borne disease each year. Of those 600 million people, almost 420,000 die as a result.
Food-borne illnesses are most often caused by toxins, parasites, viruses and bacteria — such as salmonella and E. coli. It can occur when germs, either certain bacteria or viruses, contaminate food or drinks, according to the report.
Once contaminated food enters the body, some germs release toxins that can cause diarrhoea, vomiting and sometimes fever or muscle aches.
“Simple precautions, like checking restaurant inspections and following food safety rules when cooking and storing food, can help keep your family safe,” Freed said.
Are you eating food packed in newspaper? Beware!
Newspapers used for packaged foods are may be contaminated with harmful chemicals like diisobutyl phthalate and di-n-butyl phthalate.
due to a lack of awareness, people accept such packets from roadside vendors, especially those who sell samosas and pakodas, says an expert.
Hyderabad: A recent Facebook post that went viral has shocked many, as it stated that eating food wrapped in newspapers is dangerous to consume.
Many people shared the post along with their own experience of wrapping food items in newspapers and then opening it only to see that a certain portion of the print was wiped clean.
The post which contains the advertisement of the Pune Cantonment Board cautioning the residents reads “General public should stop purchasing eatables (especially fried) packed in newspapers from any vendor.”
Dr Indra Mohan, a senior general physician, said, “Eating food which is packed in newspaper is not good. Newspapers use chemicals which contain a high percentage of lead, the primary component of paint. Consumption of lead in any manner is dangerous for health.”
He said that it was important to make people aware that they must not consume food packed in newspapers. Dr Mohan said that due to a lack of awareness, people accept such packets from roadside vendors, especially those who sell samosas and pakodas.
Nutritionist Sujatha Stephen said, “We should start using butter packing for foods. The ink with which the newspaper is printed affects the stomach, and could cause food poisoning.”
Shaheen Ibrahim, a student, said, “Whenever I am tired of mess food, we go and eat out. The vendors usually pack food in newspapers. We don’t have much choice.”
The Food Safety and Standards Authority of India (FSSAI) says in an advisory: “Wrapping food in newspapers is an unhealthy practice and the consumption of such food is injurious to health, even if the food has been cooked hygienically.”
FDA Conducts Food Safety Awareness Programme At Kodiveri Dam In Tamil Nadu
To make the citizens alert about adulterated food and promotion of healthy eating, the Food Safety and Drug Administration Department (FDA) had conducted a food safety awareness programme on Saturday at Kodiveri Dam in Tamil Nadu reports The Hindu. A string of food safety programmes have been happening across the state within the month of May itself.
FOOD SAFETY AND HEALTH
The report further says that a ‘Food Safety Awareness Hub’ was inaugurated by K.A. Sengottaiyan, Minister for School Education. S. Kavitha, District Revenue Officer and T. Kalaivani, Designated Officer were also present on the occasion. Sengottaiyan encouraged the people present to healthy eating practices thus leading a healthy life.
The minister further added that higher population leading to increase in food production has led to the use of fertilizers. “Change in food habits led to drop in stamina and hence, healthy food items should be consumed”, he said on the occasion according to The Hindu. During the programme, hotel owners were given safe and healthy food slogans; a list was also handed out to people present showing adulterated food items that can be identified by them as well as junk food to be avoided.
According to The Hindu, a demonstration was also held for the aid of the people who were shown how to identify adulteration in various common food items like milk, salt, honey and tea dust. There were six kinds of pamphlets regarding food safety distributed during the event. There also going to be such camps in Bhavani and Bannari throughout the month. A WhatsApp number, 94440-42322 was given to the people to complain about adulterated food with a promise of immediate action.
Hottest question this summer - are you eating ice-cream or frozen dessert?
The heated ice-cream battle. But what is the real deal?
Ice-cream or frozen dessert? Take a call
Who cares? Yes, that's what most people would say but FSSAI does care. In 2011, the Food Safety and Standards Authority of India (FSSAI) came with a directive for food companies that made it mandatory for them to tell the consumers what exactly they were eating. The authority decided that only products made with milk fat could be called ice cream; the rest, made with edible vegetable oil or palm oil, along with milk solids, had to be sold as 'frozen desserts'.
Now, this led to an ugly war between two of the country’s biggest packaged food companies, Hindustan Unilever (HUL) and Amul, battling it out in court. HUL sells the Kwality Wall’s brand, and like most ice-cream manufacturers, they also use hydrogenated vegetable oil as a smoothening agent for their products, along with other milk solids.
Vegetable oil helps reduce production costs because it is cheaper than dairy fat. But the FSSAI said that products made with pure milk fat were richer and healthier than their oil-based counterparts. Amul, played smart and came out with an advertisement calling its products - real milk, real ice-cream. This has obviously upset the other brands like Kwality, Vadilal, etc. They are crying foul over the ad and they have taken Amul to court over it.
In this battle, HUL won and the court asked Amul to stop airing 'disparaging advertisement'. HUL's argument was that Amul advertisement made factually incorrect statements creating apprehensions among consumers of frozen desserts. The company clarified that Kwality Wall's range of 'frozen desserts' do not contain Vanaspati. In fact, Kwality Wall's range of frozen desserts contain milk/milk solids like ice creams. The only difference is that frozen desserts use vegetable fat instead of dairy fat, which actually makes them healthier as they have lower saturated fat and do not have cholesterol.
While Amul is 'educating' consumers on the pros of having milk-based ice-cream, on the other hand, HUL has put up on its website the benefits of vegetable fat as opposed to milk fat. Now with Kwality Walls winning the case, you, as a consumer have a problem of plenty! But who's compalining anyway?
Awareness programme held on hygiene
JAMMU: An awareness programme on good hygiene and good manufacturing practices under Food Safety and Standards Act 2006 was organised here today.
The awareness programme was conducted by Dr Parvesh Kumar, Assistant Commissioner, FSSA, Food Safety and Standards Authority of Jammu division for the hoteliers of Jammu city.
Sumit Singh (Food Analyst), Dalip Singh (FSO), Ajay Khajuria (FSO), Hansraj (FSO), Parvez Ahmad and Executive Chef Anup Kumar were the key speakers. The main focus was on adulteration and on holistic approach of ensuring safe and wholesome food for the hotel guests.
Speaking on the occasion, Dr Parvesh briefed on safe food practices, personnel hygiene of food handlers and sanitation standards. He emphasized that food is a critical component of growth and FSSA Jammu is at the frontiers of using new technologies in order to ensure the safety of the same.
The speakers covered topics right from procuring raw food products, proper processing, proper storing, temperature control, safe cooking and there on serving to the guests. Avoid usage of taste additives and enhancers like MSG, mono sodium glutamate which are harmful to health.
To a question about edible food colours, Food Safety Officer briefed about the permissible range of approved food colour as per the Food Safety and Standards Act 2006.
Later, Dr Parvesh and FSO officials personally met all participants and thanked Executive Chef Anup Kumar, Operations Manager Deepak Singh Katoch and Team Ramada Jammu City Centre for organising, hosting and rendering excellent hospitality.
Now, traders use Chinese ethylene powder to ripen mangoes
Now, traders use Chinese ethylene powder to ripen mangoes
Nellore: Traders in city are now using China made ethylene powder sachets for ripening mangoes. Earlier, they used to ripen them using calcium carbide, and now they are preferring these packets that are available even on e-commerce sites like Alibaba. Recently, food safety officials collected samples from 3 traders in city in which two were found having the substance.
“Now, local traders are using Chinese Ethylene Powder sachets for ripening mangoes. They are not using calcium carbide for some time due to restrictions on its use. We also seize total stocks in case they use carbide,” said Srinivas, Gazetted Food Inspector.
Nellore is having mango crop in Gudur, Rapur, Naidupet, Venkatagiri, Sangam, Kaligiri, Vinjamur, AS Pet, and other upland mandals. According to the officials, mango gardens are spread in around 30,000 acres in the district. Out of normal yielding of around 2.40 lakh tonnes, now farmers are expecting 15,000-20,000 tonnes this year due to weather changes and also unfavourable conditions.
Due to scarcity of crop and availability of limited stocks from other districts, traders were in a hurry to cash the situation thus resorting to speedy ripening of mangoes. In fact, vendors were allowed to use ethylene gas chambers to ripen mangoes.
Ethylene liquid should be sprayed on mangoes and it would make mangoes ripen in a day or two making them suitable for human consumption as per norms of the Food Safety and Standards Authority of India (FSSAI).
But, this is time taking and expensive process and now traders are using Ethylene powder importing from China for fast ripening. There are suspicions that whether it is real Ethylene or some other substance which affects people.
These sachets are available on e-commerce sites such as Alibaba at $ 10-15 per kilogram that costs around Rs. 700-1,000. But, this is powder form where traders should use liquid form to produce natural gas to ripen mangoes in favourable conditions. For every ten milli litres of ethylene liquid needs to be dissolved in 10 litres of water for spraying on the mangoes.
But, now traders allegedly were using ethylene powder directly sprinkling on the mangoes covering with tarpaulin or other plastic covers for one-two days and they get fruits with nice yellow colour though they are not fully ripen. This process is similar to Calcium Carbide which was being used earlier without natural sweetness.
“We have collected samples from Nellore, Kavali and Gudur very recently and sent them to Hyderabad for lab analysis. Normally, it takes 15 days to complete the process. After that we will be able to say whether local traders were using ethylene powder or carbide content,” said food safety official Srinivas.
200 kg of mangoes seized, destroyed
Officials inspecting mango wholesale trading centres in Thoothukudi on Monday.
Thoothukudi
As many as 200 kg of mangoes, which have been identified as artificially ripened, were seized and destroyed during raids in parts of Thoothukudi on Monday.
A team of officials led by District Designated Food Safety Officer, Food Safety and Standards Act, J. Thangavignesh conducted surprise raids to check whether mangoes were ripened with the aid of calcium carbide, a chemical substance.
But, this time, the seized mangoes in two godowns located in Thoothukudi town were decayed due to improper application of ethylene, Mr. Thangavignesh said.
The Department of Agriculture permitted the mango traders to ripen the fruit with ethylene. This method came into effect since 2014.
Ethylene, secreted from mango trees, could be used in liquid form to apply on mangoes. The ethylene liquid should be sprayed on mangoes and it would ripen mangoes in a day or two thus making them fit for consumption as per FSSA norms.
Ethylene produces natural gas initially but ripens mangoes, kept in a favourable atmosphere. Ten ml of ethylene liquid needs to be dissolved in ten litres of water for spraying it on considerable number of mangoes. But, now the mango vendors have been instructed to establish ethylene gas chamber to ripen the mangoes instead of spraying the ethylene liquid, he told The Hindu.
Mostly, decayed mangoes were used as an ingredient of mixed fruit juice. Hence, the team inspected 10 fruit juice shops in parts of Jeyaraj road and Balavinayagar Kovil road here.
The vendors were instructed not to use colouring agent, which is harmful to health, in the mixed fruit juice. Food safety officers in all 16 blocks would conduct surprise checks in juice shops to check any adulteration, he said.
May 19, 2018
Food samples collected from six big hotels: SMC
Surat: Food safety officials of Surat Municipal Corporation (SMC) collected food samples from six well-known hotels in the city on Friday. The officials collected nine informal and two formal samples from the hotels and sent them for analysis at their laboratory.
SMC officials from Athwa zone also closed a food joint at Piplod for its unhygienic condition and issued notices to seven eating joints in the area. Strict action would be taken against the hotels and food joints if the materials used by them are found to be of poor quality or adulterated.
71 bags of Goa Dairy milk powder sealed
Ponda: Over a year after testing milk from Goa Dairy for ‘bad odour’, a special team of the food and drugs administration (FDA) on Friday sealed 1,775kg of skimmed milk powder produced by the dairy over allegations of adulteration. Samples of the milk powder were subsequently tested. Results are expected in three to four days.
FDA director Jyoti Sardesai said the team had acted on a telephonic complaint about the alleged adulteration of the dairy’s skimmed milk powder. “A total of 71 bags of the powder weighing 25kg each have been sealed,” she said. The inspection was conducted by the senior food safety officer Abel Rodrigues along with food safety officer Amit Mandrekar.
State FDCA checks food quality in 50 hotels
Ahmedabad: Some 50 leading hotels across Gujarat were checked for food quality by Food and Drug Control Authority (FDCA) Gujarat on Friday. Star-rated hotels across Ahmedabad, Vadodara, Surat and Rajkot in addition to Bhavnagar, Jamnagar, Junagadh and Gandhinagar were inspected by authorities of state FDCA.
HG Koshia, commissioner, FDCA, Gujarat, said, “The series of inspections were carried out to ensure that the quality of food is not compromised with. We have vowed to ensure food safety of citizens whether they consume it at a five-star hotel or at a stall on the street side. Samples of food as well as raw materials and ingredients were collected and have been sent to the laboratory for further testing.”
Koshia also spoke of a suspicious sample of baby corn found at a city hotel. “Our officials had found suspicious samples of baby corn at one of the hotels in Ahmedabad as it was not labelled. The hotel authorities however, agreed to destroy them,” he said.
When contacted, spokespersons of the hotel confirmed that the entire stock of 2kg of baby corn was destroyed.
FSSAI launches Orange Book for corporate companies
It is a known fact that employees today spend a majority of their time at their workplace - around 67% of their total time. Employees consume at least one meal during working hours, which if not safe, can cause several health issues. Aggravated issues in the form of an outbreak of food borne diseases, leads to employee absenteeism and low productivity at the workplace - this has grown in the recent days.
To curb these problems at the Corporate level itself, ‘The Orange Book’ is crafted under the SNF portal. 'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safe and eat right while at work. The document is the key resource book for this campaign, which includes aspects that shall enable safe food practices at the workplace and ensure employee well-being.
FSSAI officially launched ‘The Orange Book’ on 15th May, 2018 in the presence of the Panel Experts and its co-authors, with the CEO, Mr. Pawan Agarwal doing the honours. Joining him was Mr. Amitabh Kant, CEO - NITI Aayog who inaugurated the ‘Experience Zone’ - a one-of-a-kind concept that oversees Indian Food Ecosystem. It uses technology like Virtual and Augmented Reality to observe the journey of Food Safety Regulations over the course of time, how Food safety is a shared responsibility of all Food stakeholders and the incorporation of children in the training on FSSAI Regulations.
The Orange Book is divided into three sections. The first section [Framework for an Enabling Environment] is meant for Facility Managers /Administration. This includes measures and policies to be undertaken in a Corporate premise to ensure food safety and nutrition for everyone in the workplace. It emphasizes on at least one Food Safety Supervisor [FSS] for 25 food handlers. The FSS is in charge of the hygiene and sanitary practices at workplace. Also, the person is responsible for timely tests, audits, Food Safety strategies and regular training of the Caterers, Food Handlers and Employees.
Health and Wellness Coordinator (HWC) is another innovative concept by FSSAI under SNF, appointed to promote safe and nutritious food among the employees. The person appointed has to devise strategies and promote healthy food choices over junk food, contributing to the wellness of the employees.
The second Section [Regulatory and Compliance Requirements] is for the canteen / cafeteria establishment. It specifies best practices and guidelines recommended for the canteen establishments to ensure that the food served in the workplace, whether prepared in-house or catered from outside, is safe and wholesome. A valid license/registration, following legal requirements and Good Hygiene / Manufacturing Practices is a must in the corporate canteens.
The third section [Safety and Nutritious Food Tips] is for the employees. It provides important dos and don'ts, useful nutrition and health tips and suggestions to empower employees to eat and stay healthy in the workplace. This can be done by making informed choices about the food they consume. It also helps to decode food labels, the concept of the food pyramid, and tips on home lunch and what it should contain.
The book as a whole gives a complete information as to how corporate entities can achieve healthy and stable lifestyle at workplace resulting in employee satisfaction. The book is a Gospel of Truth to all the corporates aiming for higher productivity.
Equinox Labs has taken the responsibility of creating awareness on The Orange Book and its infinite advantages. Ashwin Bhadri, Chief Executive Officer - Equinox Labs and the co-author of the document, has contributed immensely considering the imperativeness of healthy employees to the growth of the company.
May 18, 2018
Subway outlet shut after consumer finds cockroaches in drink
HYDERABAD: Day after a consumer lodged police complaint on spotting cockroaches in an aerated drink served by the fast food joint, the Subway outlet within the Hyderabad Central Mallpremises in Punjagutta was shut, on Thursday. Food inspectors from the Greater Hyderabad Municipal Corporation (GHMC) who raided the place also served a notice to the outlet for functioning under unhygienic conditions.
The incident that occurred on May 16 came to light after the consumer, Marunganti Vamshikrishna Reddy, took to social media to post his grievance. Within 24 hours, the post went viral with over 6,700 people sharing the footage showing Reddy questioning a female staff. “How can you serve cockroaches? My daughter had a cockroach in her mouth,” Reddy is heard asking the employee in the 2.19 minute-long video.
Recalling the incident while speaking to TOI, on Thursday, Reddy said: “When my daughter consumed the drink, she felt something moving in her mouth. When she spat it out, I found two live cockroaches. When I checked the cup and the lid, I found a few more.” He added: “When I confronted the staff, they themselves invited me to inspect the kitchen. But later, a woman employee reprimanded me for entering the area and accused me of misbehaviour.”
According to him, not only was the kitchen infested with cockroaches, but the staff was also reusing lids and cups. Reddy subsequently registered a complaint with the Punjagutta police and GHMC’s food safety department demanding action against those running the Subway franchise.
“We suspect that the staff had cleaned the outlet before we reached for inspection. Despite that, we found cockroaches in the storage room. We have served a notice to the owner who has decided to permanently close the outlet. We have also sent samples for testing. Further action will be taken based on the report,” said Bhargav Narayana, health and medical officer, GHMC.
FSSAI Begins ‘Safe And Nutritious Food At Workplace’ Initiative Throughout India
According to the report by F&B News, continuing its campaign for safe and nutritious food consumption at homes and schools, Food Safety and Standards Authority of India (FSSAI) has launched a countrywide follow-up initiative. This new initiative, ‘Safe and Nutritious Food-SNF@Workplace’ will now focus on food habits at workplaces.
HEALTHIER HABITS AT WORK
“Since our workforce consumes at least one meal during working hours, behavioural changes at the workplace is critical. And, therefore, a resource book for this initiative, titled The Orange Book, has also been launched. It highlights the role of stakeholders, like administration, canteen, etc.,” stated Agarwal.
“Further, to create a self-propelling and sustainable ecosystem, the regulator has enabled a systematic framework of FSSAI-trained resource persons, health and wellness coordinators and food safety supervisors for every workplace. And a portal, www.snfportal.in/workforce, has also been launched, where interested workplaces can join the movement and access resources, information and links,” he added.
GOALS SET BY FSSAI
FSSAI also plans to extend this plan to holy places as well. The regulator also plans to reward workplaces who encourage healthy eating. Further, it plans to go beyond the regular canteen and cafeterias and look at development of systematic health ecosystems at workplaces says the report.
“The evaluation criteria would, therefore, include canteen/cafeteria practices and also the system in place to promote health and wellness. The matrix would cover regulatory and voluntary initiatives like ensuring licensed vendors for the kitchen/canteen/caterer, personal hygiene of food handlers and safe food practices as per food safety management service guidelines, display of food safety display boards in kitchens/canteens, having a trained and certified food safety supervisor, etc. There is also a provision for the auditing of the workplaces,” added Agarwal.
FDA alerts food business operators
Panaji, May 17 (UNI) Directorate of Food and Drugs Administration (FDA) has appealed to all food business operators dealing in food business by way of catering to compulsorily display a true copy of their Food Safety and Standards Authority of India (FSSAI) license, along with name and contact number of the Food and Business Operator at the place of banquet set up while catering for various functions.
A statement from the department on Thursday, said the Food Business Operators who were dealing in food articles by way of retail sale, wholesale, manufacturer, trader, distributor, supplier, caterer, repacker, restaurants, mobile carts, including those who participate in various exhibitions were informed that dealing in food articles without a valid registration certificate or license under the Food Safety And Standard Act, 2006, and rules/regulation, 2011, was in contravention of the provisions of the Act/Regulations, and was punishable with imprisonment and under Section 63.
The Food Business Operators who were found operating their food business without license would be dealt with imprisonment and fine, as provided under Section 63 of the Food Safety and Standard Act 2006, it warned.
It was mandatory for all food business operators to display their License/Registration Certificate in a prominent place at the business premises, failing which a fine will be levied on the defaulters, for non display of the license or registration certificate, by way of compounding of offence, it added.
May 17, 2018
One man’s meat…
Antibiotics in poultry harm non-meat eaters as well. India should follow the example of EU, US and China in regulating the industry.
India risks becoming a global health hazard. In February the British daily, The Guardian, published a story describing the extent to which “chickens raised in India have been dosed with some of the strongest antibiotics known to medicine”. The article relied on a report of the Bureau for Investigative Journalism that claims to be an independent not-for-profit media organisation. It singled out India, even though the Bureau’s findings had also referred to similar antibiotics use in Vietnam, Russia, Mexico, Columbia and Bolivia. The issue raised in the story has serious implications for the health of all citizens, not only chicken-eaters.
Indian chicken producers claim that antibiotics are used only for treating sick birds. But an advertisement they had issued to this effect was met with sharp counter publicity. Chandra Bhushan, deputy director general, Centre for Science and Environment (CSE), published an open letter to Sania Mirza, telling her as a national icon, she should not have associated herself with a “misleading, false and libelous advertorial”. According to Bhushan, antibiotics are being “used routinely as a growth promoter”. CSE papers have established how across different districts in the country, chicken litter has been found to be multi-drug resistant. The litter had also made its way to the surrounding agricultural land. This means it carries risks for vegetarians as well.
Plucked, The Truth About Chicken , a 2017 book by Maryn McKenna unravels how chemical fertilisers, pesticides, antibiotics and hormones made chicken the conduit for not only profit-driven politics in the US but antibiotic resistance as well. It was only after a massive outbreak of food poisoning that the US regulators and consumers have become more vigilant. Now Walmart, the book says, along with some of the world’s biggest fast food chains, have started to move away from chicken loaded with antibiotics. The USFDA now expects adherence to standards adopted by the European Union 12 years ago.
Why is all this important to us? Because resistance blunts the effectiveness of drugs designed to cure or prevent infection. The bacteria survive and continue to multiply rendering ineffectual treatment for serious illnesses like pneumonia and tuberculosis, even prophylaxis in, say, caesarian deliveries. It hampers recovery in post-operative surgery. Once the bacteria becomes drug resistant, it affects anyone who gets afflicted by it. The resistance snowballs and defies even the strongest drug-based treatment exposing vulnerable populations — infants, children, farm workers and seniors — to incurable sickness.
Colistin is one of the last antibiotic weapons against serious human diseases and but is reportedly being used covertly to increase chicken weight. The Chinese have been using massive quantities of Colistin. This gave rise to a strain called mcr-1, which spread so widely that the Chinese government had to ban Colistin use. But not before people in 30 countries in five continents had eaten those chickens. After being banned in China, Colistin has found a ready market in India and has made its way into the country’s poultry farms.
Andhra Pradesh and Telangana account for over 80 per cent of the poultry meat production and half the egg production in the country, followed by Tamil Nadu, Maharashtra, Karnataka and West Bengal, Punjab and Haryana. A 2017 study (the largest so far), published in the journal, Environmental Health Perspectives, covered 18 poultry farms in Punjab and found very high levels of antibiotic resistance in the birds.
Chicken was once a part of food habits of the people in north-western, southern and coastal parts of the country. Today, it has become the favourite of the country’s fast growing urban middle-class. A new culture of eating out has been matched by innumerable quick service restaurants offering mouth-watering chicken dishes. Such restaurants are ubiquitous even in the Tier 2 and Tier 3 cities. Most consumers are oblivious to and undeterred by the health hazards of ingesting antibiotics. Meanwhile the industry is growing by some 20 per cent each year — broilers, layers and egg production taken together.
The Chairman of Food Safety and Standards Authority of India (FSSAI), Ashish Bahuguna, whose writ runs over the food-end (but not the farm-end), informed me about the organisation’s new draft regulations for chicken. These prohibit the use of 19 antibiotics in poultry and also prescribe tolerance limits for 92 other antibiotics and drugs. Currently, the public comments to the draft rules are being examined. In April 2017, the Health Ministry published the National Action Plan to combat microbial resistance. Although it signifies a political commitment to ban the use of antibiotics as growth promoters, there has been little activity on the issue, and it has not attracted commensurate funding. Unless that changes quickly, the report will remain confined to the shelf.
Should India take the path of incremental improvement or should it draw a lesson from the EU, and now the US and China, and stop such use of antibiotics? Other countries are importing herbal animal feeds from India. The effectiveness of these herbal feeds should be studied for Indian conditions. And if these feeds pass the test, Indian farmers should be advised to use them. It is time that the ministries of heath and AYUSH, and the Department of Animal Husbandry show interest in the matter.
As an immediate measure, the government must issue advisories asking poultry farmers to stop the use of Colistin and maintain records of the overall use of all drugs given to poultry. This should become a strict requirement for the poultry industry. FSSAI should publish the new regulations and ensure that enforcement is visible, punishment is a deterrent and public awareness programmes are imaginative.
The poultry businesses’ meat should not be allowed to become the Indian consumer’s poison.
Energy drinks laced with chemicals seized
Vigilance and Enforcement officials during a raid on a firm in Cheepurupalli of Vizianagaram district on Wednesday.
Vigilance teams crack the whip on manufacturing firms
Close on the heels of the seizure of spurious beverages, the Vigilance and Enforcement Department cracked a whip on the manufacturers and suppliers of adulterated energy drinks in Vizianagaram and Srikakulam district on Wednesday.
Special teams headed by Regional Vigilance and Enforcement Officer T. Harikrishna inspected Venkata Sai Food Products at LN Peta of Srikakulam district and K.V.N. Industries at Cheepurupalli of Vizianagaram district. Other members of the team including Deputy Superintendent of Police G. Bhargava Naidu, Circle Inspector G. Chandra and Food Safety Officer Eswari, after the inspection, said that both the firms did not have valid licence to manufacture the energy drinks.
They said all the flavours were found to be contaminated with chemicals and the drinks would be harmful to the public health. They also found unauthorised usage of LPG domestic refills in the factory premises.
Samples to be sent to lab
The teams seized bottles and sought explanation from the manufacturers. “The firms are selling the energy drink bottles mostly in the rural areas of both the districts. The samples collected from the firms will be sent to laboratory in Hyderabad for testing. After obtaining the report, we will proceed legally against the proprietors,” said Mr. Harikrishna.
Tamil Nadu Sees A String Of Food Safety Awareness Events
Owing to the rise in food safety complaints in Chennai as well as all over Tamil Nadu, the state saw a series of food safety awareness programs and exhibitions in various districts.
PUDUKOTTAI
A food safety kiosk was opened at the Collector’s office by Health Minister C. Vijaya Baskar on Monday. A main objective of the kiosks was to educate the public on the food products that are best suited for summer and on those that should be avoided.
This is a part of the Department of Food Safety’s initiative to raise awareness on adulteration in food products and commodities. The kiosks will also be having demonstrations on simple techniques that can be used to detect adulteration in some of the commonly used food products. The minister said that mobile awareness teams were being made active in order to spread awareness.
THOOTHUKKUDI
The Department of Food Safety, in association with the Department of Health and Family Welfare, organized an awareness programme at Pearl City beach on Saturday, which was inaugurated by Minister for Information and Publicity, Kadambur C. Raju.
Staffs from the Food Safety department explained the importance of consuming hygienic food and water and methods by which adulterated food products can be identified.
HOSUR
Third in line was a Food Safety exhibition that was conducted by the Food Safety Department at the Ramanayakkan Lake Park, Hosur, Krishnagiri district. The inauguration by Sports and Youth Welfare Minister P. Balakrishna Reddy and headed by Kathiravan, the District Collector.
Brochures, pamphlets, and posters of food safety measures and summer-time food and health precautions were given out to the public and stalls demonstrating food safety techniques were put up.
Consumers can reach the Food Safety Department through 94440 42322, with regard to food safety complaints. They could also send texts through SMS or WhatsApp for immediate action against any complaint about food adulteration. Besides, complaints could also be mailed through unavupukar@gmail.com.
FSSAI to finalize food labelling norms in the next 2-3 months: Pawan Kr Agarwal
New Delhi, May 16 (KNN) The Food Safety & Standard Authority of India (FSSAI) will come up with the final labelling standards on packaged food products in the next 2-3 months, FSSAI CEO Pawan Kumar Agarwal said adding that the authority is open to make changes in the draft rules to address the industry's concern.
FSSAI has already released the Draft Food Safety and Standards (Labelling and Display) Regulations, 2018 and has sought comments from stakeholders.
While talking to media persons, Agarwal said stakeholders' comments are sought on the draft regulations.
The final regulation is expected in the next 2-3 months, he added.
He said the FSSAI is studying the model used in foreign countries like Australia, New Zealand, Mexico and the US, for colour coding display on the packaged food item. "We are aware of the industry's concern related to colour coding."
In the draft regulation, it has been proposed to make it mandatory to display red colour-coding on front of the pack of food products that have high-fat, high-sugar and high-salt content levels.
Asked about the proposal on genetically modified (GM) food, Agarwal said the labelling on packaged food items with 5 per cent or more GE ingredients will "bring clarity".
All food products having total Genetically Engineered (GE) ingredients 5 per cent or more shall be labelled, the draft said.
"Imported GM food is coming to India. It is in form of soya products and edible oils. In case of oils, traces of GM is negligible. So, there will be no labelling," he added.
Agarwal also announced that the FSSAI is targeting to make the country free from trans-fat by 2022.
FSSAI has launched an initiative to promote safe and nutritious food (SNF) at workplace to deal with the alarming increase in obesity and NCDs (Non-Communicable Diseases) like diabetes and hypertension.
Health in news on May 16
The Food Safety and Standards Authority of India is looking at global models adopted by various countries for labelling standards of packaged foods.
May 16, 2018
Labelling norm on packaged food in next 2-3 months: FSSAI
New Delhi, May 15 () Food regulator FSSAI will finalise the labelling standards on packaged food products in the next 2-3 months and is open to make changes in the draft rules to address the industry's concern, its CEO Pawan Kumar Agarwal said today.
Last month, the Food Safety and Standards Authority of India (FSSAI) had issued a draft of Food Safety and Standards (Labelling and Display) Regulations, 2018 and sought comments from stakeholders.
The regulator has proposed making it mandatory to display red colour-coding on front of the pack of food products that have high-fat, high-sugar and high-salt content levels.
"We are getting stakeholders' comment on the draft regulations. The final regulations is expected in the next 2-3 months," Agarwal told reporters here when asked about the proposed labelling standards.
He said the FSSAI is studying the model used in foreign countries like Australia, New Zealand, Mexico and the US, for colour coding display on the packaged food item. "We are aware of the industry's concern related to colour coding."
Asked about the proposal on genetically modified (GM) food, Agarwal said the labelling on packaged food items with 5 per cent or more GE ingredients will "bring clarity".
All food products having total Genetically Engineered (GE) ingredients 5 per cent or more shall be labelled, the draft said.
"Imported GM food is coming to India. It is in form of soya products and edible oils. In case of oils, traces of GM is negligible. So, there will be no labelling," he added.
Agarwal also announced that the FSSAI is targeting to make the country free from trans-fat by 2022.
Meanwhile, FSSAI today launched an initiative to promote safe and nutritious food (SNF) at workplace to deal with the alarming increase in obesity and NCDs (Non-Communicable Diseases) like diabetes and hypertension.
"SNF@Workplace is a nation-wide campaign to help people eat safe and eat right while at work. Since the majority of our workforce consumes at least one meal during working hours, behavioural change at the workplace is critical," Agarwal said.
The FSSAI had earlier similar initiatives for school and home.
The resource book for this initiative 'The Orange Book: Your Guide to Safe and Nutritious Food at the Workplace' was launched that highlights the role to be played by key stakeholders such as the administration, canteen establishment and the employees in ensuring safe and nutritious food at the workplace.To create a self-propelling and sustainable ecosystem, a systematic framework of FSSAI-trained resource persons, health & wellness coordinators and food safety supervisors for every workplace has been enabled.
Food safety body looking at global norms to finalise labelling regulations
Companies voice concern over colour-coded labels
NEW DELHI, MAY 15
The Food Safety and Standards Authority of India (FSSAI) is looking at global models adopted by various countries for labelling standards of packaged foods. This is being done before the Food Safety and Standards (Labelling and Display) Regulations, 2018, is finalised by the government.
In April, the regulator released the draft of the labelling regulations which has proposed front-of-the- pack nutritional information, besides red colour coded labels for foods which have high levels of fat, sugar and salt content. Some food companies have raised concerns about the red colour-coded labels.
Pawan Agarwal, CEO, FSSAI, said, “Food businesses have no issues with front-of-pack labelling. They have raised concerns regarding the thresholds and colour-coded labels for HFSS foods. We are looking at various global models such as the Australia-New Zealand model that has voluntary star rating or the Mexico and UK model. We are seeking comments and views from stakeholders on the same before we finalise the labelling regulations.”
The labelling regulations are likely to be finalised in the next two-three months.
“We want food businesses to begin taking cognisance of the fact that whatever they produce is important from a public health perspective and not just from their bottomline perspective. It is being done in consumer interest. We have asked food companies for their gameplan to look at launching healthier food options in the market,” he added.
FSSAI has also proposed that a company must make a declaration on the label in case its food product has 5 per cent or more of genetically engineered or genetically modified ingredients. “This has been proposed to increase consumer awareness. Imported GM food is coming to India whether its in the form of soya products and edible oils. In case of oils, GM is negligible.” he added.
Transfat content
Asked about the launch of WHO’s plan to remove transfat from the global food supply, Agarwal said, “We are also working on a goal to make India trans-fat free by 2022. The permitted levels of trans-fat content in edible oils has been set at 5 per cent. We are conducting various studies and getting opinions of experts on whether this needs to be further reduced.”
Meanwhile, FSSAI on Tuesday launched a nation-wide campaign to promote safe and nutritious food at workplace called SNF@Workplace . This has been done to encourage companies to ensure nutritious and hygienic food is served and consumed by their workforce in offices. FSSAI has also launched the ‘The Orange Book: Your Guide to Safe and Nutritious Food at the Workplace’ to highlight the role to be played by key stakeholders such as the administration, canteen establishment and the employees in ensuring safe and nutritious food at the workplace.
FSSAI launches SNF@Workplace initiative to stem obesity, non-communicable diseases
Country’s premier food watchdog also plans to evaluate organisations based on systems put in place to promote health and wellness
FSSAI has also released The Orange Book: Your Guide to Safe and Nutritious Food at the Workplace.
In an effort to improve nutrition of millions of office going Indians, the Food Safety and Standards Authority of India (FSSAI) launched the SNF@Workplace initiative (safe and nutritious food at workplace) today. This initiative is an effort to stem the increase in obesity and non-communicable diseases across the country.
Most office goers consume at least one meal at the office and this initiative hopes to ensure that this meal is healthy and nutritious. Unsafe food leads to illness and absenteeism which reduces productivity and costs our economy as much as Rs 60,000 crore—9 per cent of our Gross Domestic Product (GDP).
The initiative would set processes and protocols to help people imbibe this culture of good food into their lives. “We are not mindful of what we are eating,” says Pawan Kumar Agarwal, CEO of FSSAI at the launch.
To aid workplaces and build a policy framework, FSSAI has also released The Orange Book: Your Guide to Safe and Nutritious Food at the Workplace. This sets down the role of stakeholders such as the administration, canteen establishment and the employees at a workplace in ensuring safe food. The book was released by Vinod Paul, member NITI Aayog. According to him, in order to benefit from the demographic dividend, it is important that employee productivity is improved through efforts like this. Ambrish Mithal, head of the department of Endocrinology and Diabetes at Medanta—the Medicity said that people spend long time at offices and availability and access to healthy food options here has to be easy.
The country’s premier food watchdog also plans to evaluate organisations based on systems put in place to promote health and wellness. These includes initiatives such as using licensed vendors for the canteen, personal hygiene of food handlers and safe food practices as per Food Safety Management System guidelines and having trained and certified food safety supervisor.
Empanelled audit agencies, in accordance with the Food Safety and Standards (Food Safety Auditing) Regulation 2017, will be assigned to evaluate interested workplaces. Reviewed workplaces will be given rating with 3,4 or 5 stars based on quality of food and canteens and well as the activities focused around ensuring food safety.
FSSAI will train people responsible for providing food in workplaces and help organisers create awareness about good food too. Paul urged organisation to announce on this Independence Day that all government offices and private sector would ensure that safe food is served in offices.
Before SNF@Workplace, the FSSAI had launched SNF@Home and SNF@School. They now plan to launch SNF@Hospitals in a month's time. This will ensure that safe and nutritious food is served to patients at hospitals.
Toxic tea powder making racket busted
Officials collecting samples from Darshan Tea in Para Bazaar on Tuesday
Rajkot: Next time you sip tea from a roadside stall make sure the tea used by the vendor is genuine. The health department of Rajkot Municipal Corporation (RMC) has unearthed a major racket of making duplicate tea using tea waste, wood husk, toxic chemicals for flavour and colouring from Para Bazar in the city on Tuesday.
RMC officials seized over 1,200kg of different types of materials during the raid at Darshan Tea in Arham Complex of Para Bazar. The firm is owned by Pankaj Shah.
Different types of materials used in making fake tea was found stocked on the terrace of Darshan Tea’s office.
“The owners of Darshan Tea were making duplicate tea by using tea waste and used to mix wood husk, red colour and flavouring essence for giving it tea-like smell and taste. On first glance, it would look and smell like tea. But on close examining, we found that it was duplicate tea,” RMC health officer Dr Pankar Rathod told TOI.
According to Rathod, owners of Darshan Tea used to purchase tea waste from transporters and tea shop at Rs 15 to 20 per kilogram and then mixed it with wood husk, chemical essence and flavouring agents before selling it in the market for Rs 30-40 per kilogram.
“They even branded the tea as Gayabari, Alankar Premium Tea, Alankar Supreme Tea, Tatopani, Sanyasi and Bir Johra. It was mostly bought by roadside tea vendors. Also, small traders from the villages of Rajkot, Bhavnagar, Amreli and Shihor used to purchase the duplicate tea from Darshan Tea,” Rathod added. RMC officials have seized the stock and sent samples to the food testing laboratory.
“The tea was primarily found to be adulterated. The ingredients used are hazardous for human health. There are chances of food poisoning if consumed in higher quantity. Consuming substance like wooden husk could cause jaundice, typhoid while the chemical used for flavouring may result in allergy or intestine cancer,” said Rathod. He said that once the laboratory results confirm adulteration the firm owner will be penalized under the Food Safety and Standards Act.
FSSAI Seized Artificially Ripened Mango in Coimbatore
A team of officials headed by the Designated Food Safety Officer B. Vijayalalithambigai had seized nearly 500 kg of artificially ripened mango from a godown inside a wholesale shop in Selvapuram area in Ukkadam early on Friday.
Ms Vijayalalithambigai told that they had conducted raids in 16 shops and godowns as part of the routine exercise.
During the raid, the officials found a godown inside a fruit shop where mangoes are ripened using calcium carbide. The mangoes were later destroyed.
This was the first seizure of mangoes during the current season, as the fruit is yet to reach the markets from growers.
Normally, harvested mangoes reach the Coimbatore market from godowns in Mettupalayam every day. The godown owner was served with a show-cause notice under section 63 of the FSSAI rules.
The godown owner, however, said that a person who had put up a shop outside the godown should be held responsible.
Those who found violating the FSSAI rules can be fined up to Rs. 1 lakh and imprisonment for six months. The authorities last month had seized nearly 2 tonnes of artificially ripened oranges.
Over 95% Bengal residents steer clear of veg food: Survey
Kolkata: Has the over dependence of people on meat indirectly helped unholy people to thrive on the business of carcass meat in the state?
A nationwide survey conducted by the Office of Registrar General and Census Commissioner states that around 98.55 percent of total population in Bengal is non-vegetarian, which is the second highest in the country after Telangana.
Meanwhile, many believe that this huge demand of meat across various markets in the state might have prompted some people to run a parallel business of trading carcass meat, which is allegedly collected from dumping grounds, stored in cold storages and later delivered to various restaurants and hotels in the state.
According to the sample registration system (SRS) baseline survey 2014 released by the registrar general of India, around 98.7 percent of male and 98.4 percent of female in Bengal are non-vegetarians. This means only 1.3 percent of the total male population in the state is vegetarian while figure stands at 1.6 in case of females.
Bengal ranks second in the list of states, in regard to the prevalence of non-vegetarianism among the population aged 15 years or above, as published in the report. The data shows that around 71 percent of Indians over the age of 15 are non-vegetarians.The percentage of non-vegetarians across the country has, however, has dropped from 75 percent in 2004.
The survey says that Telangana has the highest number of non-vegetarians with 98.8 percent men and 98.6 percent women enjoying meat, fish and eggs, marginally higher than Bengal.
Other states with a high non-vegetarian population include Andhra Pradesh (98.25%), Odisha (97.35%) and Kerala (97%). Vegetarianism, as it is often interpreted as a practice in the country, encouraged or imposed by ideologies of religion and caste, is basically a food habit. Many people think that a life without meat would be boring, unhealthy, and damaging to your body. However, it is debatable. Rajasthan tops the list when it comes to vegetarianism. Around 73.2 percent men and 76.6 percent women in Rajasthan are vegetarians. Haryana follows next with 68.5 percent men and 70 percent women depending on vegetarian diets. Whereas in Punjab, around 65.5 percent of the male population and 68 percent of the female population eat vegetarian food.
Ever since the carcass meat row has come to light, the Kolkata Municipal Corporation (KMC) and police conducted raids at various places and seized a huge amount of rotten meat.
The selling of various items of meat has dipped considerably since the incident took place.
Sudesh Poddar, President of Hotel and Restaurant Association of Eastern India said: "We have issued directives to the restaurant owners to buy meat from reputed suppliers having trade and Food Safety and Standards Authority of India license. We have also asked hoteliers and restaurant owners to get the meat tested at a private laboratory. The situation is gradually improving."
May 15, 2018
Food regulator finds antibotic resistance in animal food
Hyderabad: Food Safety and Standards Authority of India (FSSAI) has stated that allergic reactions and long-term resistance to antibiotics found in humans are caused by drug residues in animal products like muscle, liver, kidney and milk. The FSSAI has insisted that packaged frozen and live products be tested before being sent to the market.
These products are suspected to contain residues of medicines that are meant for human consumption, pesticides and veterinary drugs. The US FDA has listed the chemicals which are found in animal products and stated that each country must work towards controlling them. With the food industry in India growing at 17 per cent, the FSSAI wants laboratory tests conducted on animal products by the organised food sector; products from the unorganised sector must be randomly tested by state food inspectors.
The chemicals that have been listed as drug residues of veterinary antibiotics are cholramphenicol and beta lactams. Pesticide residues like organophosphates, carbamates, chlorinated hydrocarbons and prethroids are also found in animal products.
A food inspector on condition of anonymity explained, “There are many growth hormones which are given to animals and the use is rampant. But to check this, there has to be a co-ordinated effort where all the three wings, the drug department, food and veterinary, must come together. Presently, it is working in isolation and the effect is not as desired.”
While the use in chicken and meat was widely reported after tests carried out by the Centre for Science and Environment, there have not been any regulations so far. Food analyst P Shastry explained “Chicken and other dairy animals are prone to diseases as they are kept together in groups. The antibiotics are used to control the diseases, but their abuse has to be restricted. There is also a demand for alternative and safe feed to tackle diseases in animals and birds.”
FSSAI is demanding that veterinary doctors must visit the farms to administer the medicines and help control the misuse of antibiotics.
Dr Dinesh Vohra, senior critical care specialist explained “The effect of this misuse is seen while treating critical patients as the highest levels of antibiotics have to be used. There are patients on whom the second, and even third generation antibiotics, are not found to work, making treatment extremely difficult. For this reason, identifying the drugs and controlling their use is most important.”
It has been noted that often the drug chemicals gets concentrated in animal food and despite heavy cooking, there is still a high concentration found. In India, FSSAI is now insisting on maintaining a manual of the drugs and identifying a list of chemicals which are found as residues. Experts state that this will pave the way for gauging their use in the dairy, poultry, animal and fish industry and accordingly control the production.
11 food samples collected from 2 city outlets
Ludhiana: Taking action against food adulteration, the district health department conducted raids and collected 11 food samples from two outlets in the city on Monday. District health officer Dr Andesh Kang and food safety officer Yogesh Kumar led the team of health officials for this raid.
The officials collected four samples from a pizza outlet in Sarabha Nagar, and seven samples were collected from the canteen of a private university on Ferozepur Road. The samples have been sent to the state laboratory, and the department concerned will get the report within 21 days.
Corporation health wing seizes 100kg stale fish from Palayam market
Stale fish seized from the market
THIRUVANANTHAPURAM: The health wing of corporation seized 100kg of stale fish, which was stored for sale at Connemara market here on Monday.
The stale fish was found stored inside a box filled with ice. The health wing was unable to identify the vendor who had stocked the stale fish. The fish was found during a routine morning inspection. “It must be around 5-6 days old. There is no proper cold storage facility and unsold fish are often stored in most unhygienic conditions,” the health official said. No fine could be slapped as the vendor could not be identified.
The fish would be disposed using the biogas plant at Palayam market. The official said that stale fish in such high quantity has been found at Palayam market after a long time. “Two years ago we had caught a meat vendor selling stale meat, however we have not come across instances where rotten fish was stocked in such huge quantities and then put up for sale,” the official said.
Palayam ward councillor Aisha Baker raised the issue of improving facilities at the market during the council meeting held here on Monday. Officials hinted that proper storage facilities are also being mooted in the market.
Food safety awareness kiosk opened in Pudukottai
Health Minister C.Vijaya Baskar inaugurating a food safety awareness kiosk at the Collector's Office in Pudukottai on Monday.
The Department of Food Safety was taking steps to raise awareness on adulteration in food products and commodities by establishing kiosks at places of public congregation across the State, Health Minister C. Vijaya Baskar said here on Monday.
Inaugurating a food safety kiosk at the Collector’s Office here, he said such kiosks were being opened at various places in all districts. One of the important objective of the kiosks was to raise awareness on the food products best suited for summer and those to be avoided.
Demonstrations on simple techniques to detect adulteration in some of the commonly used food products and commodities would also be conducted at the kiosks, manned by trained self-help group members, he said.
He also added that mobile awareness teams were being pressed into service to sensitise people.
The Minister called upon people to lodge complaints with respect to quality of food products in the dedicated telephone line of 9444042322.
Shambu Kallolikar, Managing Director, TN Slum Clearance Board and Monitoring Officer of the district, S. Ganesh, Collector, and other officials were present.
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