Safe or Not: Why You Need to Know FSSAI’s Guidelines on Irradiated Foods & Radura Logo

Does the idea of irradiated food make you uncomfortable? Here’s what #FSSAI wants you to know.

Our shopping habits have undergone a considerable change over the years.

Not too long ago, we would purchase vegetables and fruits off the hand cart that did the rounds in the society, but today, ordering them online has become a hassle-free option.

But whether we acquire them from a trusted vegetable vendor every morning or the weekly farmers’ market, we will always be curious about where these essentials come from, what chemicals have been sprayed on them, whether they are organic as they claim to be and what safety measures one must take before consuming them.

Addressing one such concern, the Food Safety & Standards Authority of India (FSSAI) has issued a statement saying that food products that have been treated with ionising radiation must be marked.

Here are eight things you must know about the ionising radiation process and the marker that you must look out for a while buying irradiated products.

1. According to the latest statement issued by the FSSAI, all food products that have undergone irradiation must carry the ‘Radura’ mark along with the tag ‘treated with radiation’ or ‘treated by irradiation.’

Radura is an international symbol, usually green in colour and resembling a plant in a circle.

2. The process of irradiation includes exposing food products such as fruits and vegetables to ionising radiation like gamma rays, X-rays or electron beams to achieve certain technological objectives.

The FSSAI says that these objectives “include [an] extension of shelf-life, destruction of storage and quarantine insect pests, and killing of parasites, pathogens, and spoilage microorganisms.”

3. Based on the requirements (as per dosage), the applications of food irradiation can be classified as low dose, medium dose, and high dose.

4. As compared to chemicals and fumigants, irradiation is much more effective and does not leave any harmful residue in food. It is equally suitable for both bulk as well as pre-packaged food and is a physical, non-additive process that causes minimal change in it.

5. Several misconceptions about the process have made consumers wary of irradiated food products.

However, the FSSAI assures that this is a safe process that “have inbuilt safety features that prevent human exposure to radiation.”

6. Currently, food irradiation is permitted in over 60 countries including the USA and China. Apart from fruits and vegetables, spices, dry vegetable seasonings, meat, meat products, herbs, and herbal products are the major commodity groups where this technology is used.

7. Several international entities, including the World Health Organisation (WHO), have clarified the misconceptions that may occur with consumers or even policymakers.

“At high energy levels, ionising radiation can make certain constituents of the food radioactive. Below a certain threshold of energy, however, these reactions do not occur. On the basis of experimental studies and theoretical estimates, in 1980, the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Foods recommended restricting the radiation sources used in food processing to those with energy levels well below those that induce radioactivity in treated food,” observes the WHO.

8. To clarify the difference between irradiation and radioactive food further, FSSAI says, “Radiation processed foods are those that have been exposed to radiation to bring about the desired technological benefits. Radioactive foods, on the other hand, are those that become contaminated with radionuclides, for example during nuclear accidents. Contamination with radionuclides never occurs during radiation processing.”

The FSSAI guarantees that this process causes no harm to the consumer. To ensure that people are well informed about what processes the food they purchase has undergone, they have made it mandatory to have the Radura mark and tag on the products.

So the next time you are out buying groceries, make sure you look out for the sticker.

Raising the bar of street food in Thiruvananthapuram

When street shops in the city are mushrooming by day, the initiative aims at providing good quality food in clean environments.

THIRUVANANTHAPURAM: Under the 'Clean Street Food Hub,' an initiative of the Food Safety and Standards Authority of India, street food shops at different parts of the state including Shangumugham will be raised to five star standards. When street shops in the city are mushrooming by day, the initiative aims at providing good quality food in clean environments.

According to the commissioner of Food Safety, Rathan U Kelkar, street food culture is deeply rooted in the minds of Indians, especially Malayalees. 

By focusing on local cuisines, the initiative also ensures social and economic upliftment of the street vendor community by helping them improve food quality thereby attracting more customers. "It is a 360-degree approach to Food Safety and Healthy Nutrition. We are trying to build a street food hub at the Shangumugham beachside where customers can have quality food while enjoying nature. Initially, an audit team verifies the street shop and lists down the requirements to gain quality certification. Once rectified, street vendors will be coached on cleanliness. Sessions comprise personal hygiene to food nutrition and health benefits," said Rathan. 

The Food Safety Department officials stressed on the need to develop a healthy eating habit in order to avoid lifestyle diseases. "Unhealthy cooking using refined oil and the use of unhygienic ice and water can result in severe health conditions. Hence strict instructions must be followed by street vendors. Lack of washbasins was one of the major problems faced. This will be sorted by making it mandatory to install washbasins in each shop," he added.

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Food additive in crackers, frozen meat worsens flu

New York:

A common food additive found in many products, including frozen meat, crackers and fried foods, could weaken the human immune system against flu, which accounts for 290,000-650,000 deaths globally every year, say researchers. Besides increasing the severity of flu symptoms, the study found exposure to the compound — tert-butylhydroquinone (tBHQ) — could reduce effectiveness of flu vaccine through its effects on T cells, a vital component of the immune system.

During the study, mice fed tBHQ-spiked diet were slower to activate both helper T cells and killer T cells, causing slower clearance of the virus.

“Our studies showed mice on a tBHQ diet had a weakened immune response to influenza (flu) infection,” said Robert Freeborn, postdoctoral candidate at the Michigan State University. “In our mouse model, tBHQ suppressed function of helper and killer T cells. It led to more severe symptoms during a subsequent influenza infection,” Freeborn said.

When the mice were re-infected with a different but related strain of influenza, those on the tBHQ diet had a longer illness and lost more weight. This suggests that tBHQ impaired the ‘memory response’ that typically primes the immune system to fight a second infection, Freeborn said. tBHQ is an additive used to prevent spoilage, with a maximum allowed concentration of 200 parts per million in food products. Since tBHQ is not always listed on ingredient labels, the best way to limit tBHQ exposure is to be conscious about food choices. A low-fat diet and less consumption of processed snacks will help reduce tBHQ consumption, he suggested. 

IGNOU plans new online courses on tourism and food safety

NEW DELHI: In its effort to make learning convenient and flexible for the students, Indira Gandhi National Open University (IGNOU) is planning to start new online courses such as MA in Hindi, certificate course in food safety and certificate course in tourism studies from July 2019. The open university has submitted a proposal to the University Grants Commission (UGC) and is awaiting their confirmation.

“Under the umbrella of Online Courses or Programmes Regulations, 2018 by UGC, we have submitted the proposal for four online courses which includes a two-year masters in Hindi programme and two certificate courses that will be conducted for six months. We will soon disclose the name of the fourth course after getting approval from the UGC,” says Nageshwar Rao, vice chancellor, IGNOU.

“The course structure for all the online courses will be based on the curriculum of similar existing regular courses for which the online examinations will be conducted across 56 regional centres of IGNOU,” he adds.

In 2018, UGC released eligibility criteria of higher educational institutions in India that allowed open universities to conduct online programmes only in those disciplines which were already offering the similar courses in open and distance learning mode and at least one batch has been passed out from the same.

“In our center of online education, we have identified around 85 online courses that include 46 undergraduate and postgraduate certificate programmes, 22 diploma or post graduate diploma courses, two undergraduate, six postgraduate and four awareness/refresher/appreciation programmes,” says Rao while talking to Education Times on IGNOU’s 32nd convocation day.

“For the online courses, the university will adopt four quadrant learning approach that will include digital study material through e-gyankosh, e-learning videos, doubt session with teachers through IGNOU’s web-based TV channel- Gyandarshan and online evaluation,” he adds.

With an aim to establish IGNOU as an online platform of learning, the varsity is planning to conduct regular examinations in online mode. “We are in conversation with the National Testing Agency (NTA) to conduct our online entrance as well as the regular examinations. Although it is difficult to conduct long stretched regular examinations, initially they might just conduct IGNOU’s entrance examinations from next academic year,” says Rao.

PIL claims FSSAI and not MCDs should issue license to meat shops: HC seeks Delhi govt's reply

The Delhi High Court Monday sought a response of the AAP government on a plea alleging that the municipal bodies were still granting licenses for setting up slaughter houses in the city when the power to do so is vested in the Food Safety and Standards Authority of India (FSSAI).

Apart from the Delhi government, a bench of Chief Justice Rajendra Menon and Justice A J Bhambhani also issued notice to the municipal bodies in the city and the FSSAI seeking their stand on the plea.

The petition by Gauri Maulekhi, an animal rights activist, has contended that after the FSSAI rules came into effect in August 2011, the food safety authority was the sole competent body to regulate and grant registration or license to slaughter houses and meat shops.

However, the Municipal Corporation of Delhi in September 2011 issued a revised meat shop policy under which it continued to grant registration and licenses to the meat shops and slaughter houses, senior advocate Raj Panjwani, appearing for Maulekhi, told the court.

In the petition, filed through advocate Priyanka Bangari, the animal rights activist has contended that the FSSAI Regulations "specifically regulates and lays down the specific hygienic and sanitary practices to be followed by the food business operators engaged in manufacture, processing, storing and selling of meat and meat products, to obtain the said license to operate".

"Therefore, slaughter houses, meat shops, processing units such as cold storage of meat, etc. are bound by law to obtain license under the Food Safety and Standards Act, 2006 from the FSSAI," the petition has said.

It has also said despite the Director (Regulatory Compliance) FSSAI 

writing to the Delhi government in June last year to direct the municipal corporation to withdraw the September 2011 licensing policy, nothing has been done till date.

Erring traders charged Rs 83,000 fine at Ganderbal

Srinagar

The court of Additional Deputy Commissioner-cum- Adjudicating Officer, Ganderbal Showkat Ahmad imposed a fine of Rs 83,000 on a number of traders for violating the provisions of Food Safety and Standards Act-2006, Rules and Regulations -2011.

The Food Business Operators were directed to correct the deficiencies found during the course of adjudication in the food products which were processed/packed/manufactured and pumped into the market for consumption of general masses by them.

Civic drive to ensure food safety standards

Kolkata: The Kolkata Municipal Corporation (KMC) will soon take up emphatic awareness campaign throughout the city to ensure that the food vendors and the consumers do not compromise with the food safety standards.

"We will be putting up banners and posters with messages regarding food safety and security at strategic locations in the city. We will also distribute leaflets with do's and don't's among common people, food vendors and also street food vendors. The regular inspection by our food inspectors which is going on in full swing on a regular basis will continue," said a senior KMC official of the Food Safety wing. This wing comes under the aegis of the Health department of the civic body.

The Food Safety and Standards Authority of India (FSSAI) have certain guidelines for those associated with food business so that the food that they serve to customers conform to standards.

"We will be examining whether the vendors have valid FSSAI licence, whether they are using artificial colours and other requisites in maintaining food hygiene. The use of ice in drinks will also be under strong supervision. We have been conducting raids for the last two years to stop the use of industrial ice in drinks," the official added.

The KMC's food drive has received a major boost with the recruitment of 80 contractual staffs. A team of six officials has been formed for all the 16 boroughs under the civic body for taking up food drive. Each team will be led by a food inspector . The necessary training has already been provided to these new recruitees.

The mobile food testing laboratory introduced by KMC in October last year is used in drive during weekends. It checks food quality right at the spot after picking up random samples from eateries.

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Direction for Organic Foods

Food safety norms take centre stage at Ahmedgarh

Officials distribute aprons, masks and head covers to food operators in Ahmedgarh on Monday. 

Mandi Ahmedgarh, April 1

Local food operators vowed to take preventive measures and adopt standard procedure of manufacturing and handling food items.

The call was made by Ravinder Garg, Assistant Commissioner, Food Safety, during a workshop held at Jain Sathanak.

Food operators also asked their family members to ensure that food safety norms were followed at their homes as well.

Prevention of contamination of raw material, packing and storage of finished products, personal hygiene and compliance of various sections of food safety laws, were cited by the officials of the Food and Drug Administration Department.

Councillor Deepak Sharma, BJP functionary Parmod Gupta and Tony Aggarwal led the food operators.

Garg claimed that about 120 entrepreneurs updated their knowledge related to various aspects of preparation of food items and its handling.

He said the administration has launched a coordinated movement to impart training under the Mission Tandrust Punjab as per the guidelines of the Food Safety Standards Authority of India (FSSAI).

A team of officials from the RIR Certification Private Limited led by Gaurav Kumar highlighted various aspects of food safety and compliance of laws.

Food Safety Officer Divya Goswami supervised the workshop.

The organisers provided kits comprising caps, aprons and masks to those directly engaged in preparation, processing and service of food items.

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Now, ‘Food safety display boards’ mandatory for outlets

Jaipur: Upbeat after the recent drive unearthing food units involved in adulteration of food items, health department has made it mandatory to display ‘food safety display boards’ (FSDB) at food outlets. The boards will be installed at manufacturing units, storage units and also at retail counters, dairies and other eateries, ensuring sale of hygienic food. 

Besides, the health department has made it mandatory for online food suppliers to procure food license from the health department. “We are taking strict measures to ensure sale of hygienic food in the state. We have issued orders to all the online food suppliers to procure food license. We have made it mandatory,” said Dr Sunil Singh, nodal officer, food safety, health department. 

Dr Singh said that it has also been directed to all the eateries and those involved in sale of and producing food products, to display their food license number by putting up food safety display board (FSDB). The FSDB is now mandatory for those dealing in sale of food, such as restaurants and hotels. 

There will be a toll-free number printed on FSDB, which will be helpful for customers. “If a customer finds that the food is unhygienic, he/she may register his/her complaint through the toll-free number. On the basis of complaint, action will be taken, if the owner of the restaurant is found guilty,” Dr Singh said.

The FSDB is a kind of assurance that a fruit and vegetable retailer gives to his customer that he follows 10 golden rules, such as keeping his cart or premises clean and pest-free, clean clothes, use potable water for washing fruits and vegetables, wash hands before and after handling food and after using toilets, coughing, sneezing, keep sliced foods and vegetables covered, wash chopping board and knives clean, do not handle food when unwell, use water-proof bandage to cover cuts or burn wounds, keep dustbins covered, use clean and separate dusters to clean surfaces and wipe utensils. 

Separate orders and separate FSDB format, have also been issued for liquor retail/wholesale shops, manufacturers, street-food vendors, all goods retail stores, milk retail/wholesale milk dairies, storage, transport, restaurant/hotels and meat retail/wholesale traders.

As per the Food Safety and Standards Regulation, there is a mandatory requirement of displaying FSSAI license/registration number at food premises. Usually, the FSSAI license number is not visible to the consumers. Thus, to change the overall consumer perceptibility and to strengthen food safety, FSSAI has introduced FSDB (FSDBs) for various food businesses. Henceforth, in addition to the existing mandatory requirement of displaying FSSAI license/registration number, it will also be mandatory for FBOs to display these FSDBs on FBO premises.

McDowell's water banned in J&K after e-Coli found

Jammu and Kashmir's Food Commissioner has banned the sale and supply of McDowell's packaged drinking water in the state after the detection of E. coli bacteria in it.

An official statement by the Commissioner described McDowell's No.1 Platinum Packaged Drinking Water as "unsafe".

"The public in general and the stakeholders in particular are informed through the medium of this notice to discontinue use or stop sale of above food products," said the notice dated March 29.

The Food Safety and Standards Authority of India (FSSAI), however, will not go for any action against McDowell's packaged water at the national level as the issue was found in only a particular batch, its CEO Pawan Kumar Agarwal said.

"It doesn't require action at the national level. They found E.coli in one particular lot or batch and they have issued an alert. It's about a particular batch, not about an overall brand," Agarwal told IANS.

"The batch may have been processed in a unit in J&K... that they have not been able to confirm to me. If the particular unit where the batch was processed is located in that particular state, it would be advisable for them to visit that and see the hygiene practices in that unit."

The FSSAI chief also said that the state Food Commissioner has also given liberty to the company to get their products tested at a FSSAI notified lab and "it is for the company to that".

Warning message on liquor bottles from April 1

All liquor bottles will need to carry cautionary messages such as "Drinking is injurious to health" and "Don't Drink and Drive" on their labels from April 1, the Food Safety and Standards Authority of India (FSSAI) said on Monday.

The food regulator has issued directives making mandatory for alcoholic beverage bottles of up to 200 ml to carry the labelled warning message with capital letters no less than 1.5 mm high while the bottles larger than 200 ml should have letters at least 3 mm tall.

It also said warning messages should be printed in English and one or more local languages as prescribed by the state governments.

A time period of six months is allowed for use of old unused labels and printed cans.

Also, alcoholic beverages manufactured before April 1, 2019 can be sold in the market till March 31 next year or finalisation of the parameter for yeast in beer, whichever is later.

FSSAI To Clamp Down On Fake Ripening Of Fruits And Vegetables

The regulator said that artificial ripening of fruits using prohibited substances poses a serious threat to the health of consumers.

The Food Safety and Standards Authority of India (FSSAI) will commence effective supervision and implementation activities to remove any possibility of artificial ripening of fruits with harmful and banned substances like calcium carbide or acetylene gas.

The regulator said that artificial ripening of fruits using prohibited substances poses a serious threat to the health of consumers. Taking under consideration the rampant use of banned calcium carbide and non-availability of an alternative ripening agent, the FSSAI has instead permitted the use of ethylene for ripening of fruits since 2016.

All states and Union territories have been directed by the FSSAI to initiate a strict drive against artificial ripening of fruits with harmful and banned substances like calcium carbide or acetylene gas.

The regulator stated in the order that the commissioners of food safety of all states/Union Territories are directed to initiate effective surveillance and enforcement activities to rule out any possibility of ripening the fruits with the aid of harmful substances. They are also advised to do a similar exercise for vegetables where the level of pesticides will be checked.

Although strictly prohibited under the food law, calcium carbide and acetylene gas, are used for easy ripening of fruits like mango, papaya, banana and melons. The Food and Drug Administration (FDA) in state is on the lookout for cases of artificially ripened mangoes.

A senior FDA officer said that they have received notifications and they’ve been acting on such things since the past. This year, they are tightening all the ways in which these fruit vendors are selling their goods in the market.

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FSA DECLARES 2 BRANDS OF PACKAGED DRINKING WATER UNSAFE

JAMMU, Mar 30: The Food Safety Authorities of J&K has declared the two packaged drinking water brands being sold in the market under the brand names “AQUA NICE” and “Mc Dowell’s No. 1 Platinum” as unsafe for human consumption and urged all the stakeholders to stop sale and supply of such articles immediately and recalling the additional stock from the market.

In a communication, the Commissioner, Food Safety J&K, Dr. Abdul Kabir informed, “The samples of these articles were lifted and found unsafe and misbranded by Public Health Laboratory, Jammu.” He has further called upon the stakeholders who are in possession of any stock of said food product (s) to inform the local empowered authorities (Designated officer Food Safety) about the stock position of above products and recalling the same from the market.

Gutkha worth Rs 51.83 lakh seized in Maha, 3 arrested

Gutkha worth Rs 51.83 lakh was seized from two different places in Palghar district of Maharashtra and three people were arrested in this connection, police said on Sunday.

Acting on a tip-off, the police intercepted a tempo at Acchad checkpost on Mumbai-Ahmedabad highway late Friday night while it was coming from Gujarat and found gutkha worth around Rs 41.83 lakh being carried in the vehicle, a police spokesperson said.

The tempo driver and its cleaner were arrested following the seizure and the vehicle was impounded, he said.

Besides, the police also raided a godown in Vasai area the same day and seized gutkha worth Rs 10 lakh from there, the spokesperson said.

The godown owner was subsequently arrested, he said.

All the three accused were booked under relevant sections of the Indian Penal Code and the Food Safety and Standards Act, he added.

The sale and consumption of gutkha and pan masala was banned in Maharashtra in 2012.

The state government last year announced that sale of gutkha would be made a non-bailable offence.

FSSAI gives relief to craft beer on yeast content

Bengaluru: The Food Safety & Standards Authority of India (FSSAI) said it will allow craft breweries to continue making beer with higher yeast content. This will come as a huge relief to micro breweries across the country.

The regulator had said that regular beer or lager should be free of yeast while draught beer should have yeast content of at most 40 CFU (colony-forming units). The notification had not put craft beer into a separate category, which had put the breweries in a tizzy as many craft beers have yeast content as high as 3 million CFU.

“The Food Safety & Standards (Alcoholic Beverages) Regulations, 2018 will be implemented from April 1, 2019, except the parameter for yeast in various categories of beer,” the regulator said in a notification on Friday.

The Craft Brewers Association of India (CBAI) had made a representation earlier this month that it was difficult to operate under the limits ordered by the regulator and wanted a clarification whether yeast was being classified as a contaminant or a raw material, one that is a basic ingredient in beer.

As part of the notification, the FSSAI also clarified that it will provide drinks makers another six months for use of old unused labels and printed cans. Following a directive last year, all liquor bottles were supposed to carry cautionary messages of “Drinking is injurious to health” and “Don’t Drink and Drive” on their labels from April 1. “Alcoholic beverages manufactured prior to April 1, 2019 can be sold in the market up to March 31, 2020,” FSSAI said.

FSSAI to clamp down on fake ripening

The regulator said that artificial ripening of fruits using prohibited substances poses a serious threat to the health of consumers.

The Food and Drug Administration (FDA) in state is on the lookout for cases of artificially ripened mangoes.

Mumbai: The Food Safety and Standards Authority of India (FSSAI) will initiate effective surveillance and enforcement activities to rule out any possibility of artificial ripening of fruits with harmful and banned substances like calcium carbide or acetylene gas.

The regulator said that artificial ripening of fruits using prohibited substances poses a serious threat to the health of consumers. Keeping in mind the rampant use of banned calcium carbide and non-availability of an alternative ripening agent, the FSSAI has instead permitted the use of ethylene for ripening of fruits since 2016.

All states and Union territories have been directed by the FSSAI to initiate a strict drive against artificial ripening of fruits with harmful and banned substances like calcium carbide or acetylene gas.

The regulator stated in the order, “The commissioners of food safety of all states/UTs are hereby directed to initiate effective surveillance and enforcement activities to rule out any possibility of ripening the fruits with the aid of harmful & banned substances viz. calcium carbide or acetylene gas. They are also advised to do a similar exercise for vegetables to check the level of pesticides.”

Although strictly prohibited under the food law, calcium carbide and acetylene gas, popularly known as “masala” are widely used for easy ripening of fruits like mango, papaya, banana and melons. The Food and Drug Administration (FDA) in state is on the lookout for cases of artificially ripened mangoes.

A senior FDA officer said, “We have received notifications and we’ve been acting on such things since the past. This year, we are tightening all the ways in which these fruit vendors are selling ther goods in the market.”

Kolkata: KMC recruits 80 food inspectors

KOLKATA: In a bid to strengthen its drive against food adulteration, KMC has stationed food inspectors across the city. According to a source, the civic body last month recruited 80 food inspectors to increase its vigil on sale of spurious food and drinks. The KMC health department has deputed food safety officers to guide the newly-recruited inspectors who have been deployed in each borough.

“We have split the force into 16 teams which will work in city’s 16 boroughs. Each borough will have five food inspectors who will look after markets shops, hotels, restaurants and eateries under their jurisdiction,” said a KMC health department official. Even a month ago, the KMC health department had only 12 food inspectors who would look after adulteration issues length and breadth of the city.

According to a civic official, recruitment of food inspectors will enable the KMC health department to visit wholesale markets and eateries across the city. “We have the stale chicken sale fiasco still fresh in mind. Besides, we know spices, edible oil and even packaged drinking water bottles are not safe in some areas of the city. Now we will at least be vigilant given the increase in the number of food inspectors,” a KMC official said. An orientation programme was arranged for the newly recruited food inspectors at the KMC headquarters.

Pitching for a zero food waste IPL at Chepauk

Chennai: The food safety department of Tamil Nadu and an NGO have joined hands to reduce food wastage during the Indian Premier League (IPL) matches at the M A Chidambaram stadium in the city. They plan to feed around 1,000 people after every match with the food that is not consumed or remains unsold.

Food safety officials met IPL organizers, members of the Tamil Nadu Cricket Association and vendors who would set up stalls during the match, last week.

“We have worked out the various hunger spots at about 40 locations in the city. We have tied up with No Food Waste who would employ volunteers to collect, pack and distribute the excess food. Permission has been given to place two vans at two gates that would have vessels and packing material,” said food safety officer Ramakrishnan.

Seven matches are scheduled at the stadium where 26 stalls would sell ice cream, cold drinks, rice items, pizzas, snacks, pop corn and other items. There are also arrangements made for the police and administrative staff. Excess food after the match will be handed over to the volunteers.

Officials said the food would be packed and preserved at a certain temperature. “We will only distribute food that is fit for consumption,” said an official.

“After Sunday’s match, we will distribute food to people near Marina Beach, Egmore, Broadway, Central and the Rajiv Gandhi Government General Hospital. We have already done a hunger-mapping in the city and have been distributing food at slums in Tambaram, Chromepet, Nanganallur, Kottivakkam, Egmore, Aminjikarai and Thiruvanmiyur. Each vehicle can carry about 500 plates of food. Apart from these locations, 25 slums have been mapped,” said R Arun Kumar, Chennai coordinator of No Food Waste.

Padmanabhan Gopalan, the NGO’s founder, said the organization would want to tie up with all IPL teams to ensure that the tournament becomes a zero food waste event.

Food safety officials said they would set up boards with messages on wastage of food at 53 locations in the stadium that can accommodate 33,000-plus spectators. “We have issued an advisory to the board and all teams to avoid wastage of food. According to the organisers, 10% to 15% food is always dumped. This can be distributed to the needy,” said an official.

The food safety department said it would ensure excess food from all government events are also packed and re-distributed.

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Liquor bottles will carry cautionary messages on their labels from April 1: FSSAI

New Delhi, Mar 27 (KNN) Following a directive from the Food Safety and Standards Authority of India (FSSAI) issued in 2018, all liquor bottles will carry cautionary messages of "Drinking is injurious to health" and "Don't Drink and Drive" on their labels from April 1.

The decision to carry the warnings comes amid an attempt to make people aware of the harmful effects of drinking on their health.

All manufacturers of alcoholic beverages will have to follow the FSSAI directive and ensure the bottles come etched with the warning prominently.

As per the food regulator's specifications, alcoholic beverage bottles of up to 200 ml should carry the labeled warning message with capital letters no less than 1.5 mm high while the bottles larger than 200 ml will have letters 3mm tall.

The food regulator had in 2018 notified a separate regulation for alcoholic drinks.

Apart from the cautionary message, the liquor bottles containing more than 0.5% alcohol by volume will also carry a label declaration about the alcohol content, no nutritional data, no health claim, allergen warning, and restriction on words such as "non-intoxicating" or words implying similar meaning.

The new regulation called the Food Safety and Standards (Alcoholic Beverages Standards) Regulation, 2018 will apply on all distilled alcoholic beverages (brandy, country liquor, gin, rum, vodka and whisky, liqueur or alcoholic cordial), wines and beer.

Ensure fruits are not artificially ripened with chemicals, food regulator tells states

NEW DELHI: Just before onset of summer that brings along with it the sweetness of mangoes and watermelons, the food regulator has decided to tighten the noose around those artificially ripening fruits by using banned substances like calcium carbide and ‘masala’ —which pose a serious threat to public health.

The Food Safety and Standards Authority of India (FSSAI) has ordered inspections, monitoring and sampling to ensure harmful chemicals are not used for ripening of fruits. It has also asked for stricter surveillance to check use of pesticides in fruits and vegetables.

“Commissioners of Food Safety of all states/UTs are hereby directed to initiate effective surveillance and enforcement activities to rule out any possibility of ripening the fruits with the aid of harmful & banned substances viz. calcium carbide or acetylene gas. They are also advised to do a similar exercise for vegetables to check the level of pesticides,” FSSAI said in a recent order.

Though strictly prohibited under the food law, calcium carbide and acetylene gas (popularly known as ‘masala’ ) are widely used for easy ripening of fruits like mango, papaya, banana and melons.

Traces of arsenic and phosphorus present in such chemical substances cause vomiting, diarrhoea, burning sensation of the chest, abdomen and various other adverse reactions which can even lead to serious health issues, mainly among children and elderly people, doctors say.

“Despite prohibition on sale of artificially ripened fruits by using calcium carbide, the prevalence of such ripened fruits in the market is a serious cause for concern and needs to be tackled effectively,” FSSAI noted in the order.

It has also asked commissioners to conduct awareness programmes at the mandi level targeted at vendors and food business operators.

Doctors say use of such chemicals in fruits and vegetables also leads to skin allergies and rashes.

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Eateries in IT Corridor charge for paper cups

 

Video of unhygienic preparation of 'nimbu pani' at Kurla station food stall goes viral, railways responds

A video showing an employee of a food stall at Kurla station in Mumbai preparing 'nimbu pani' in an unhygienic manner has gone viral on social media prompting Central Railways to force-shut the stall.

Cental Railways force-shut the food stall at Kurla station on Monday 

Mumbai: Central Railways (CR) has landed in yet another controversy after a video showing one of its employees preparing lemonade in a most unhygienic manner emerged and subsequently went viral on social media. Shot by commuters at the Kurla station on the Mumbai suburban railway network, the video led to the closure of the food stall by concerned authorities on Monday.

Earlier this week, commuters shot a video showing a worker employed with the food stall taking water from an overhead tank to prepare lemonade to be sold at the stall. In addition, the video also shows the worker using his bare hands to stir the lemonade, a clear violation of food safety and hygiene guidelines as prescribed by the Food Safety and Standards Authority of India (FSSAI).

A video of Nimbu Paani being made in unhygienic conditions at the Kurla Station in Mumbai goes viral. In the video, a worker can be seen stirring the juice with his bare hands. The stall has now been sealed & samples have been sent for further investigation

The commuter who shot the video tagged Central Railways (CR) asking them to intervene in the matter. Taking cognizance of the video, railway authorities sealed the food stall on Kurla station's platform 7-8 on Monday after collection samples. An official familiar with the matter said that samples taken from the food stall have been sent for bacteriological examination. Meanwhile, the stall's license holder has been summoned to appear before an inquiry committee today.

Responding to this lapse, CR officials said that health inspectors with the railways have been ordered to initiate audits to inspect the hygiene and quality of food and water being served at food stalls in railway stations across the city. It is appalling that where on the one hand, Indian Railways is pushing for hygienic food preparation by equipping its base kitchen in Mumbai with state-of-the-art technology, little or nothing is being done by the railways to ensure that food and beverages served at suburban local train stations are prepared in adherence to quality and hygiene standards.

Central Railway to start checking over 200 stalls in Mumbai division

Another senior official said a team, including medical officers, officials of Food Safety and Standards Authority of India (FSSAI) and commercial members of the Central Railway, will start intensive inspection of stalls located on railway stations in all five divisions, including Mumbai, Nagpur, Solapur, Pune and Bhusaval.

On Tuesday, the authorities sealed the stall, Chantoo Lal and Sons.

A DAY after the video of a man drawing water out of an overhead tank at a railway stall in Kurla station, to make lemon juice, went viral, the Central Railway has decided to inspect more than 200 stalls in the Mumbai division. It will later extend the drive to all five divisions of the Central Railway. The drive will start from March 27.

The authorities have sent samples of the water and the lemon juice to a laboratory to screen it for contamination. On Monday, the video of a man making lemon juice, allegedly with contaminated water at Kurla station, went viral.

On Tuesday, the authorities sealed the stall, Chantoo Lal and Sons. A senior official said samples of the lemon juice were collected and sent to a laboratory in Dadar for testing.

Sunil Udasi, chief public relations officer, Central Railway, said, “Two samples of the lemon juice have been sent to National Accreditation Board for Testing and Calibration Laboratories (NABL). We have also initiated a special drive to check the quality of food and beverages sold at stalls in railway stations. A report from the lab is expected in four to five days, and we will take action accordingly.”

Another senior official said a team, including medical officers, officials of Food Safety and Standards Authority of India (FSSAI) and commercial members of the Central Railway, will start intensive inspection of stalls located on railway stations in all five divisions, including Mumbai, Nagpur, Solapur, Pune and Bhusaval.

Sources from Central Railway said there were more than 240 stalls in Mumbai division. According to a letter issued by the Central Railway, “Inspection team will check hygiene, FSSAI certification, pest control, potable water used for making food, waste management and raw materials used for making the food.” Sources added that the vendor owned three stalls at Kurla station and the third generation of the family was running the stall.

Subhash Gupta, president, Rail Yatri Parishad, said, “Kurla station does not have a water vending machine. The railways should install one, so that people can drink clean water. Many stations under Central Railway don’t have drinking water forcing passengers to depend on stalls.”

FSSAI Directs Food Commissioners to Prevent Use of Banned Substances for Artificial Ripening of Fruits

The FSSAI -Food Safety and Standards Authority of India has directed the food safety commissioners in all States as well as Union Territories to take on “effective surveillance and enforcement activities” to stop the use of prohibited substances like calcium carbide or acetylene gas for unnatural/artificial ripening of fruits.

The regulator told that artificial ripening of fruits with the use of prohibited substances poses serious risk to the health of customers. Keeping in mind the extensive use of banned calcium carbide & non-availability of substitute ripening agent, the FSSAI had allowed the use of ethylene gas for maturing of fruits in the year 2016.

In an order, the food safety regulator said, “Despite ban on sale of artificially ripened fruits with the use of calcium carbide, the prevalence of such ripened fruits in the marketplace is a serious reason for concern and should be tackled effectively”.

It further said, “Commissioners of Food Safety of all the States as well as Union Territories are hereby ordered to start effective inspection and enforcement activities to exclude any possibility of ripening of fruits with the aid of detrimental and banned substances acetylene gas or calcium carbide. They are also recommended to do similar exercise for vegetables to verify the level of pesticides”.

It has also urged the commissioners to conduct awareness programmes at market level targeted at vendors & food business operators. It also suggested use of electronic and print media to teach customers and food businesses regarding this issue.

Food Safety and Standards Authority of India has fixed a maximum permissible limit for ethylene use and specified a standard operating process.

TV while snacking increases chances of heart disease in teens

State FDA to make health check-ups mandatory for food delivery personnel

In a first in India, authority will order online food aggregators next month to keep records of delivery professionals’ health. Move is to ensure that any infectious diseases are not passed on due to incorrect handling

Ordering food to one’s doorstep has become an indispensable part of urban life for many, thanks to the burgeoning industry of online food delivery companies like Swiggy, Zomato, UberEats, Foodpanda, etc. over the last few years. So much so that even after numerous negative cases caught public attention over recent months — demonstrating not just a blatant disregard for basic food hygiene and safety, but also a lack of regulation — the popularity of such services remains largely undisturbed.

However, after watching a slew of violations from the sidelines, the Maharashtra Food and Drug Administration (FDA) has now decided to step in. The authority has declared its intent to keep a check on the health of food delivery partners, in a bid to ensure that food handled and received through them remains hygienic and uncontaminated. For this, the FDA has instructed the aggregators that soon, routine health check-ups of their delivery partners will be made mandatory.

While lakhs of men and women across the country work to deliver for online food aggregators today, the new move will make Maharashtra the first state to introduce such a rule.

In the last three months, several cases have caught the eye of social media, wherein violations of food safety have occurred during delivery. Last December, Zomato became mired in controversy after a twominute video from Madurai went viral, in which one of its deliverymen in uniform was captured sneaking food out of the bag, skimming off bites from packages, resealing them and then heading off to hand them over to customers. In February this year, a Chennai resident found a blood-stained adhesive bandage in a box of noodles ordered via delivery giant Swiggy, after he had consumed half his meal.

While these shockers propelled the state FDA to take strict steps, the Food Safety and Standards Act of 2006 and Rules and Regulations of 2011 already mandate all food business operators to regularly conduct health check-ups of staff handling food. This has to be routinely accomplished with a registered medical practitioner, who must then issue a certificate as to whether an employee is healthy for the job. This record can be asked for by the FDA at any time.

“We want all online food delivery aggregators to mandatorily facilitate health check-ups of delivery partners and maintain meticulous records of this. As their job entails handling food and beverages, there is always the chance of diseases being transmitted,” explained state FDA commissioner Pallavi Darade.

Officials fear that people directly handling food could in particular contribute to the spread of diarrhoeal diseases and viral gastroenteritis, besides some other bacterial and viral infections. Eager to implement the new initiative, FDA has announced that it will issue orders about these mandatory health checkups next month, and will also ask the companies to submit these details rapidly.

Darade added, “Existing food safety rules clearly state that these aggregators are obliged to routinely conduct health checks of food handlers. The online business is streamlined — they are not like street hawkers, who are in a largely uninvigilated industry. There is a risk that food handlers with an infectious disease could transmit it on to a customer via edibles. We will continue to keep tabs on online food delivery platforms, and will instruct them to submit updated medical details of delivery partners soon.”

FDA assistant commissioner for Pune region, Sampat Deshmukh, further elaborated, “It does not stop at health check-ups. Food handlers must also maintain self-hygiene. They must keep their hair short and cut their nails, not consume gutkha or smoke. As per the norms, every food handler must undergo a health check-up at least once a year, and be free from skin infections and contagious diseases.”

While UberEats and Foodpanda refused to comment on the development when contacted by Mirror, a company spokesperson for Zomato shared, “We take the health and safety of our delivery partners very seriously and have introduced various programmes targeted at propelling their holistic growth, like collaborating with traffic police for road safety training and focusing on skilling and re-skilling them with Zomato Rider University. We also offer life and health insurance benefits above the market standards and will also soon start organising regular health camps for all our delivery partners.”

Meanwhile, a Swiggy spokesperson said, “As an industry leader and category creator, Swiggy is committed to bringing in the necessary confidence and control in the safe handling of food. To continue providing a delightful consumer experience, Swiggy is already in the process of procurement of medical fitness certificates and transporter registration under the Food Safety and Standards Authority of India (FSSAI) for our delivery partners across India. As an intermediary providing the service of delivering food from partner restaurants, Swiggy is committed to working with the authorities to ensure safe handling of food during last-mile delivery. Delivery partners engage with Swiggy on a principal-to-principal basis and undergo all necessary background verification and training on various topics from time to time.”

A chemical found in burned, charred, and toasted foods has been linked to cancer. Here's how worried you should be.

• The chemical acrylamide is found in fried, baked, and roasted foods like coffee and french fries.
• Because acrylamide was discovered in food somewhat recently, we don't have any concrete answers about whether it causes cancer, but scientists are uncovering evidence of a potential link.
• California coffee shops are now required to post warnings about acrylamide in their brews.
• Existing research suggests that acrylamide is only dangerous in extremely high doses that are unlikely to be encountered by humans.

Scientists are constantly making new discoveries about the relationship between food and cancer.

The International Journal of Cancer recently published a study saying that the frequent consumption of very hot tea could increase the risk of esophageal cancer. Other studies have warned about consuming red meat, which has been associated with an increased risk of colorectal cancer, and eating sugary foods, which act as fuel for cancer cells.Read more: 33 of the most dangerous things science has strongly linked to cancer

Even the way we process foods can have major health implications.

For more than 15 years, scientists have wondered whether consuming acrylamide - a chemical found in burned, charred, and toasted food - has a negative effect on human health. Foods with higher levels of acrylamide include popular items like coffee and french fries, as well as grain-based foods like toast and breakfast cereal.

Because acrylamide was discovered in food somewhat recently, we don't have any concrete answers about whether it causes cancer, but recent studies have brought us closer to understanding the potential risk.

What is acrylamide, and does it cause cancer?

The discovery of acrylamide dates back about two decades.

In the late 1990s, workers on the Hallandsås Tunnel in Sweden began to experience nausea, dizziness, and a prickling sensation in their fingers. Shortly after, fish in rivers near the tunnel began to die, and cows that had consumed that water became paralyzed. Scientists discovered that the workers and animals had all been exposed to acrylamide, which seeped into the ground and surface water during construction.In 2002, scientists learned that acrylamide was also present in starchy foods like bread, cookies, and potato chips. Today it can be found in more than one-third of the calories consumed in Europe and the US.

Food that is fried, baked, or roasted at high temperatures undergoes a process called a Maillard reaction that causes it to brown (think of the golden crust on a baguette or the charred exterior of a roasted marshmallow). This reaction has the potential to form acrylamide in small doses.

Thus far, studies have only shown that acrylamide leads to cancer in rats and mice that get exposed to the chemical at much higher doses than what humans would encounter. In its latest risk assessment, the Institute of Food Science and Technology (IFST) said that the results from those animal studies "are indicative of a health concern."

Food safety advocates have expressed particular concern about the presence ofacrylamide in baby food, since children are more susceptible than adults to cancer-causing chemicals. A 2012 study in Poland found that certain infants were more than a dozen times more exposed to acrylamide in commercial baby food than the average population.

The International Agency for Research on Cancer (IARC) lists acrylamide as a "probable carcinogen," but is still working to determine the link between cancer and acrylamide-containing food.

In March, a collaborative study led by the organization found that acrylamide can produce signature genetic mutations in humans that may lead to cancer. In a press release, the study's senior author said that "future investigations may ultimately provide a robust rationale for reducing the exposure to acrylamide in the general population."

California shops are posting warnings about acrylamideCalifornia issues cancer warnings for all sorts of items, from boats to wooden furniture to Tiffany lamps.

In 2018, a California judge ruled that coffee companies must post warnings about acrylamide, in accordance with Proposition 65, a state law that requires businesses to alert residents about significant exposures to toxic chemicals.

California's Office of Environmental Health Hazard Assessment is now attempting to reverse that ruling, arguing that coffee consumption poses no significant risk. Their stance is backed by the US Food and Drug Administration, which said that cancer warnings "would be more likely to mislead consumers than to inform them."

A Prop 65 warning posted on the window of a Ventura auto parts store.

More than a decade ago, restaurant chains like McDonald's, KFC, Wendy's, and Burger King also agreed to post warnings in their California stores about acrylamide in french fries. McDonald's in the UK has adopted methods to reduce the presence of the chemical, such as cooking at lower temperatures or switching to potatoes with less starch.

In 2008, Heinz and Frito-Lay each settled lawsuits with the state of California after agreeing to reduce the concentrations of acrylamide in their products. The attorney general at the time, Edmund Brown, called the settlements "a victory for public health and safety."

The acrylamide dose makes the poison

One of the general principles of toxicology is that the dose makes the poison. When we're exposed to chemicals in extremely high amounts, there's a potential to get sick, but an order of french fries or cup of coffee isn't likely to kill you.

"Adults with the highest consumption of acrylamide could consume 160 times as much and still only be at a level that toxicologists think unlikely to cause increased tumors in mice," David Spiegelhalter, a University of Cambridge professor who studies public risk, told Popular Science.

As with any chemical, new evidence could change our understanding of its relationship to cancer.In the 1980s, any product containing the zero-calorie sweetener saccharin - sold under the brand name Sweet'N Low - was required to have a warning label saying it was carcinogenic.

The concerns were based on a single study of saccharin exposure in rats, which turned out to be flawed. The rats used in the experiment were already prone to a parasite that made them especially vulnerable to bladder cancer. Following this discovery, the US Department of Health and Human Services removed saccharin from its list of cancer-causing agents.

While the risks of consuming acrylamide are not yet fully understood, new studies could find that it's harmful, or not at all a risk to human health.

For now, people shouldn't worry about cancer when they're roasting marshmallows or ordering french fries - but they might want to stay tuned for future research.

Order - Inspections, monitoring and sampling of fruits and vegetables

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Ice cream or unhealthy frozen dessert, what are you having?

Indore: Next time you buy ice cream, be extra careful. You might get duped and end buying an unhealthy frozen desert instead of ice-cream. 

Frozen dessert is actually mixture of milk powder, vegetable oil and artificial sweeteners unlike ice cream which is made of milk.

Ahead of summers, food department has started a special drive against sale of frozen dessert claiming to be ice cream. According to food inspector Manish Swami, on directions of ADM Ajaydev Sharma, food and drug administration department is conducting special drive against ice creams and frozen desserts in city. It has been found that several companies, who sell ice creams, are actually frozen desserts.

He added that as per Food Safety and Standards Authority of India (FSSAI) ice cream is prepared by freezing pasteurized mix prepared from milk or products derived from milk. It must be free of artificial sweeteners. While dessert that doesn’t have milk products and requires freezing a pasteurized mix prepared with milk fat and/or edible vegetable oils and fat, and milk or vegetable protein, or a combination of both are frozen desserts.

He claimed that around nine samples of frozen desserts and ice creams have been seized from several brand depots in Annapurna and Rajendra Nagar. Usually ice cream family packs, which are worth Rs 55, are frozen desserts and the ones with price tag of Rs 120 and above are actual ice creams as they are made of milk. However, nowadays even frozen desserts are being sold at higher rates. Swami said department will start extensive drive againstsoft drinks and ice balls.

A palate test is an easy way to tell ice creams from frozen desserts. "The taste of frozen desserts lingers long after you have it whereas once you've gobbled ice cream, flavour leaves you," said Swami.

Food safety dept urged to check artificial ripening

Trichy: The food safety department was urged to conduct frequent inspections and sensitization drives to prevent artificial ripening of mangoes since it is difficult for the common man to differentiate it from the naturally ripened mangoes.

"A section of traders use chemicals to artificially ripen the mangos as the demand is very high. The food safety officials should sensitise the traders to ensure the quality of fruits," S Vadivel, a resident of Subramaniapuram, said. Mangoes have been decked up in supermarkets and small shops, but the residents said that the eagerness to taste mangos is on back foot owing to the fear of being end up in buying artificially ripened poor quality fruit.

Calcium carbide stones can ripen mangos in a day and it is convenient for the traders due to its easy availability. They can obtain it from even from welding and hardware shops for a meagre price. "We have seized tonnes of artificially ripened mangoes in the previous years. Since such seizure would bring big loss to the traders, such acts have come down over the years," an official with food safety department said. The department has promised to increase the vigil to prevent artificial ripening of fruits. Officials said that artificial ripening could be identified only if they seize carbide stone along with mangos. "It is very difficult to differentiate between artificially ripened and naturally ripened mangoes without tasting them," the official said. The department has planned to focus on the shops in Gandhi Market and other places across the city.

Special drive to check juice and soft drink outlets in Kozhikode

Kozhikode: Health and food safety officials have decided to commence a special drive to check the juice and soft drinks outlets that have sprang up on roadsides in the summer. The health department has directed the local self-government bodies to conduct a special drive covering makeshift juice outlets in the wake of spike in hepatitis A and diarrhoea cases.

The health department has also directed the public to keep vigil while consuming fresh juice items and soft drinks from cool bars and wayside juice shops. The direction was given after observing the number of temporary juice stalls selling bottled water, lemon juice, ‘sambaram’ (spiced butter milk), sugarcane juice and ‘kulukki sarbat’ are on the rise in the district. 

Not only the local self-government bodies, but the food safety department too has commenced inspections covering eateries across the district. The food safety officials, during the inspections, are directing eatery outlet owners to replace block ice with cube ice to ensure that the ice using for the preparation of juice and soft drinks is free from contamination. Consumption of contaminated water and juice results in waterborne diseases such as hepatitis A and diarrhoea.

According to the health department officials, 27 Hepatitis A cases have been reported from various parts of the district from January 1 to March 23, 2019. A total of 12,469 diarrhoea cases and one death have been reported from various parts of the district from January 1 to March 23, 2019. As many as 144 Hepatitis A cases, 52,415 diarrhoea cases and one death were reported in 2018.

Dr Ashadevi, additional district medical officer (public health), said that consumption of juice and soft drinks made of contaminated water is one of the major causes for the increase in number of hepatitis A and diarrhoea cases in the district. “Public should be very cautious when they consume fresh juice from wayside makeshift eatery outlets and the shop owners should use only good quality ice for the preparation of such items,” said the ADMO adding that ensuring personal hygiene is the best available option to keep away from water-borne diseases.

Corporation health officer Dr R S Gopakumar said that the civic body has already issued instructions to licenced cool bars and shops to make use of cube ice and safe drinking water to prepare juice items and soft drinks. “The special drive covering ice-manufacturing factories and units and wayside juice shops will commence on April 1,” he said.

Meanwhile, P K Eliyamma, assistant commissioner, food safety, Kozhikode, said that the drive to inspect ice manufacturing outlets will commence next month.

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