Apr 22, 2012
Panel to help implement food safety Act
PUNE: An expert advisory committee will soon be formed and it will assist the local food and drug administration officials in implementation of Food Safety and Standards Act 2006, and Regulations, Rules, 2011, said Mahesh Zagade, commissioner, Food and Drug Administration, Maharashtra, on Tuesday.
Zagade was speaking at an interactive session organised jointly by National Agriculture and Food Analysis and Research Institute (NAFARI) and Mahratta Chamber of Commerce, Industries and Agriculture (MCCIA).
Representatives from food processing industries, traders and entrepreneurs attended the session, which was aimed at addressing questions and problems regarding the implementation of the new act and its rules.
The Agri-food Directory, a compilation of addresses of various manufacturers, businesses and industrial production units in the supply chain of food processing, was formally released by NAFARI on the occasion.
Anant Sardeshmukh, executive director general, MCCIA, said such deliberations and interactions in the preliminary stages of the Act were important for its effective implementation.
M A Tejani, member, executive committee, MCCIA, and president of All India Food Processors' Association, said the new act was a long-term vision and aimed at unifying separate legislations. "However, there are some teething problems when the implementation begins. Thus, stake-holders from industry and trade, along with the government, can together find solutions," said Tejani. Tejani suggested the formation of expert advisory committee which will address stakeholders' problems concerning the act and thus facilitate its effective implementation.
Tejani also sought clarity on the roles of the municipal corporation, Weight and Measure Department, and the state excise authority in the implementation of the Act to avoid duplication and dual enforcement. He added that the definition of "proprietary food" needed to be made clear. "According to present understanding, each proprietary food requires separate approval and licensing, which is highly impractical. Industry associations have already taken up the matter with food safety standard authority in Delhi," added Tejani.
Zagade, in response, said confusion about the provisions of the new act may have been the result of fewer interactions between the state authorities and stakeholders from the industry. "This act is more of a developmental act rather than a regulatory act. Also, the act is not an imposition on business, but seeks expansion of the food industry, enabling it to compete internationally. Complying with the standards of this act will enable the food industry in India reach the international market," he said.
"I have taken up the issue of forming a techno-scientific committee with the centre. Such a committee will come up on the local level throughout the country. The committee will promote more interaction between the implementing agencies of the act and stakeholders in the industry," said Zagade, adding that the lacunae in the provisions of the act will also be taken up with the central authority separately.
Vinay Oswal, director, NAFARI, suggested that nominations for the techno-scientific committee should come from the industry. "Also, the process of forming this body will be based on a selection criterion, while its operation will have a specific protocol. The body will undertake a multi-faceted role, making sure that the new act is implemented effectively. One of its roles will be scientific evaluation of issues related to food safety, and food products, eliminating food hazards and the like. The ultimate goal is that consumers should get good, healthy, hazard-free and nutritious food," Oswal said adding that the body will consist scientists and technologists from the food processing industry.
Apr 21, 2012
Tea to be declared national drink: Montek
File photo shows a plantation worker braving the wet and misty weather in a tea garden on the Ooty-Lovedale road. Photo: D. Radhakrishnan
Planning Commission Deputy Chairman Montek Singh Ahluwalia on Saturday said tea would be declared as national drink by April next year.
“The drink would be accorded national drink status by April 17 next year to coincide with the 212th birth anniversary of first Assamese tea planter and Sepoy Mutiny leader Maniram Dewan,” Mr. Ahluwalia said while addressing the Platinum Jubilee celebrations of the Assam Tea Planters Association here.
It was Maniram Dewan who was not only the first indigenous tea planter but also involved in the national movement, he said at the Tocklai Experimental Station.
“The other important reason is that half of the tea industry labour comprises women and is the largest employer in the organised sector,” Mr. Ahluwalia added.
The Deputy Chairman said he would soon take up the matter with Union Commerce Minister Anand Sharma.
He said India is the largest producer and consumer of black tea in the world. According to ORG-India Tea Consumption Study, 83 per cent households in India consume tea and is the cheapest beverage in the world after water.
Mr. Ahluwalia urged tea planters and producers to emulate the path of coffee planters and go in for producing more varieties.
There are more than 20 varieties of coffee in the market but there are only two varieties of tea -- CTC and Orthodox -- and there was an urgent need to bring in more varieties, he said.
Advanced tech in food preservation with safety features
In a world driven by innovation, novel non-thermal food safety intervention technologies are gaining ground.
While it's a fact that such technologies are gaining popularity, it may be mentioned that consumer interest in health and wellness prompted the food industry to develop technological solutions for preserving heat-sensitive functional foods with extended shelf life. In this regard, the food industry has been investigating several alternative food preservation techniques, according to a section of food technologists.
Extensive research is being undertaken at the Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation, Bengaluru, University of Nebraska and Stansted Fluid Power UK.
Spectrum of tech
These cover the entire spectrum of advanced thermal processing known as Ohmic heating, Microwave heating and Radio Frequency heating and non-thermal food preservation methods such as High Pressure processing (HPP), Pulsed Electric Field processing (PEF), Irradiation, Ultrasound treatment, Ultraviolet processing, Ozone treatment and Cold Plasma treatment. Technologies like nanochitosan emulsion for antimicrobial coating in the application for preservation of food material and ultra high pressure homogenisation equipment are also devised.
There are several recent applications in advanced thermal and non-thermal intervention technologies that can be used for extending the shelf life of foods, quality and nutritional value of foods. It also covers the technology principles, equipment, microbial efficacy and food quality, according to Harshavaradhan Thippareddi, associate professor, and food safety extension specialist, department of food science technology, University of Nebraska.
While several technologies have been investigated, some of the technologies have gained wide acceptance in the food processing industry. The notable ones are HPP, PEF and UV light processing.
Evaluating potential
Investigations are underway to evaluate the potential for application of cold plasma technology for application to specific products such as fruits and fruit surfaces. While these technologies have applications in the food industry, they should be selected for specific applications as they may cause undesirable changes in some products. "HPP is widely accepted and used currently in the ready-to-eat meat and poultry processing industry to control Listeria monocytogenes. It can also improve the safety of fresh oysters and enhance the shelf life of avocado pulp," he said in a presentation on food technologies organised by the Defence Food Research Laboratory (DFRL), Mysore.
Similarly, UV light is being used in fruit juices, especially apple juice for destruction of food-borne pathogens such as Salmonella and E. Coli.
"Pulsed electric fields have been developed for application to liquid foods such as milk and fruit juices. Now we need to look at each of these technologies in terms of mechanism of action, efficacy and specific application to foods to improve their safety," he added.
Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation has developed the nanochitosan emulsion for antimicrobial coating in the application for preservation of food material. The nano emulsion can be used to coat the fruits and vegetables to extend the shelf life and appearance, according to the scientists.
Stansted's range
Stansted Fluid Power has developed a range of systems customised to the requirements of HHP (high hydrostatic pressure) processing for both pasteurisation and sterilisation. The application of ultra high pressure homogenisation for food applications have included a wide variety of liquid products covering milk, fruit juices, vegetable extracts and flavourings where effects of micro organisms, creation of finer and more stable emulsions, active ingredients encapsulation and product sterilisations are developed. These advances are from technical abstracts on Innovative Techniques in Food Processing and Preservation published by the DFRL.
While it's a fact that such technologies are gaining popularity, it may be mentioned that consumer interest in health and wellness prompted the food industry to develop technological solutions for preserving heat-sensitive functional foods with extended shelf life. In this regard, the food industry has been investigating several alternative food preservation techniques, according to a section of food technologists.
Extensive research is being undertaken at the Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation, Bengaluru, University of Nebraska and Stansted Fluid Power UK.
Spectrum of tech
These cover the entire spectrum of advanced thermal processing known as Ohmic heating, Microwave heating and Radio Frequency heating and non-thermal food preservation methods such as High Pressure processing (HPP), Pulsed Electric Field processing (PEF), Irradiation, Ultrasound treatment, Ultraviolet processing, Ozone treatment and Cold Plasma treatment. Technologies like nanochitosan emulsion for antimicrobial coating in the application for preservation of food material and ultra high pressure homogenisation equipment are also devised.
There are several recent applications in advanced thermal and non-thermal intervention technologies that can be used for extending the shelf life of foods, quality and nutritional value of foods. It also covers the technology principles, equipment, microbial efficacy and food quality, according to Harshavaradhan Thippareddi, associate professor, and food safety extension specialist, department of food science technology, University of Nebraska.
While several technologies have been investigated, some of the technologies have gained wide acceptance in the food processing industry. The notable ones are HPP, PEF and UV light processing.
Evaluating potential
Investigations are underway to evaluate the potential for application of cold plasma technology for application to specific products such as fruits and fruit surfaces. While these technologies have applications in the food industry, they should be selected for specific applications as they may cause undesirable changes in some products. "HPP is widely accepted and used currently in the ready-to-eat meat and poultry processing industry to control Listeria monocytogenes. It can also improve the safety of fresh oysters and enhance the shelf life of avocado pulp," he said in a presentation on food technologies organised by the Defence Food Research Laboratory (DFRL), Mysore.
Similarly, UV light is being used in fruit juices, especially apple juice for destruction of food-borne pathogens such as Salmonella and E. Coli.
"Pulsed electric fields have been developed for application to liquid foods such as milk and fruit juices. Now we need to look at each of these technologies in terms of mechanism of action, efficacy and specific application to foods to improve their safety," he added.
Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation has developed the nanochitosan emulsion for antimicrobial coating in the application for preservation of food material. The nano emulsion can be used to coat the fruits and vegetables to extend the shelf life and appearance, according to the scientists.
Stansted's range
Stansted Fluid Power has developed a range of systems customised to the requirements of HHP (high hydrostatic pressure) processing for both pasteurisation and sterilisation. The application of ultra high pressure homogenisation for food applications have included a wide variety of liquid products covering milk, fruit juices, vegetable extracts and flavourings where effects of micro organisms, creation of finer and more stable emulsions, active ingredients encapsulation and product sterilisations are developed. These advances are from technical abstracts on Innovative Techniques in Food Processing and Preservation published by the DFRL.
Several food items fail laboratory test
JAIPUR: Out of the total food samples collected in the state in 2011-12, around 17% failed as in the laboratory tests they were not found fit for consumption or were of sub-standard quality.
According to the medical, health and family welfare department, food inspectors collected 3,908 samples in all the districts of the state. They collected the samples during festivals like Holi and Diwali and also on routine days.
The lab results of the samples can make the consumers more alert about selecting and purchasing the food items from the market. Out of the total 3,908 samples of food items collected, around 690 failed to meet the standard of Food Safety and Standards Act 2006. Some of them were not even fit for consumption.
The department claimed that it has taken action against the offending food vendors and manufacturers. "Challans were filed against them," said food safety commissioner BR Meena.
Among the samples of food items that were sent for testing were all kinds of eatable items like milk products including sweets and ghee.
Cancer chemical alert over crisps and coffee as Food Standards Agency identifies 13 at-risk products
Food firms have been warned about the presence of a cancer-risk chemical in everyday products ranging from crisps and chips to instant coffee and ginger biscuits.
A biscuit designed for babies and toddlers has also been caught up in the alert.
Experts are even warning families to only lightly toast their bread at home, as the chemical, called acrylamide, is more likely to form the longer and darker foods cook.
A study by the Food Standards Agency has identified 13 products containing raised levels of the chemical. In each case, officials at the local council where the supplier is based have been told to notify them.
Study: The Food Standards Agency has identified 13 products containing raised levels of the chemical acrylamide
Acrylamide, which is still being investigated by scientists, is a cooking by-product associated with frying, baking, roasting or toasting foods at very high temperatures, usually greater than 120c.
The FSA insists its findings raise no immediate risk to the public and there is no need for people to change their diet.
However, it is putting pressure on all food companies to reduce acrylamide levels because long-term consumption could increase the risk of cancer. Its official advice is also that families should ensure bread and chips they eat are only toasted or baked to the 'lightest colour possible'.
The FSA said its study of levels of acrylamide and furan – another cancer-risk chemical – is used to identify which firms need to take action. Acrylamide is formed by a reaction between natural components in food as it cooks.
In reality it has probably been in the diet for as long as man has fried, roasted or toasted food. Manufacturers including Heinz and McVitie's have already responded by changing their recipes.
Warned: Food firms have been cautioned that everyday products such as crisps, biscuits and instant coffee could contain the cancer-risk chemical acrylamide
The FSA is required by the EU and the European Food Safety Authority to carry out the annual tests. It looked at 248 samples, from chips sold by fast-food outlets to supermarket own-label and big brand ranges. In 13 cases levels were above the 'indicative value' – a trigger point to tell the firm it should examine its production process.
At risk: The FSA has warned food firms that everyday products such as instant coffee could contain the cancer chemical acrylamide
The FSA said: 'This raised worldwide public concern because studies in laboratory animals suggest acrylamide has the potential to cause cancer in humans by interacting with the DNA in cells.
'The Agency believes exposure to such chemicals should be as low as reasonably practicable.'
The latest survey found 'an upward trend' in acrylamide levels in processed cereal-based baby foods, excluding rusks. Importantly however, the FSA said this did not mean parents should stop giving these products to youngsters.
The Food and Drink Federation, which represents manufacturers, said members are 'ensuring levels are as low as reasonably achievable'.
Heinz changed its Banana Biscotti recipe this year to reduce acrylamide to trace levels. United Biscuits, which makes McVitie's Gingernuts, said it has cut acrylamide by 70 per cent. The firm also pledged to cut levels in its McCoy’s crisps.
Apr 20, 2012
Artificially ripened mangoes seized - THE HINDU
Calcium carbide had been used to ripen these mangoes
WAGING A WAR:Officials checking artificially ripened mangoes in Tuticorin on Thursday.— Photo: N. Rajesh
Food safety officers busted a racket and seized mangoes that had been artificially ripened in Tuticorin on Thursday.
A metric tonne of mangoes that had been stacked in a godown at market area and ripened by using calcium carbide, a prohibited substance, were destroyed by the officials. A team led by M. Jagadish Chandrabose, Designated Officer, Food Safety and Standards Act, Tuticorin, warned of stringent action against those who indulge in such unlawful activity.
He pointed out that the chemical residue of the carcinogenic substance can easily penetrate in to the mangoes leading to severe health disorder.
Stringent action
He warned that if any consumer was hospitalized after consuming artificially ripened mangoes, the vendor responsible for this would have to undergo five years of rigorous imprisonment besides a penalty of Rs. 10 lakh under the Food Safety Standards Act, 2006.
Pointing out that many vendors use this dangerous substance also to add colour to the mangoes so that it could fetch high price, he said the unscrupulous vendors take advantage of ignorant consumers, who just look for size and colour of mangoes. The consumers should be cautious as intake of such artificially ripened mangoes can lead to ulcer, insomnia, brain dysfunction, nervous failure and also liver problem.
Mangoes with black spots or any visible abnormality should not be preferred at all.
All vendors and those in the food industry must possess a registered license otherwise they would face serious penality, Dr. Chandrabose added.
Traders asked to conform to food safety Act-THE HINDU
Designated officer, 22 food safety officers appointed for district
Traders engaged in food business in the district were oriented to the provisions of the Food Safety and Standards Act 2006 here on Thursday.
Chairing the meeting, Collector Jayashree Muralidharan pointed out that the Food Safety and Standards Act 2006 had come into force across the country from August 5, 2011 and it was essential that all traders engaged in food business conformed to the provisions of the Act.
The State government has established a Tamil Nadu Safety and Drug Administration Department to enforce the Act. A district level designated officer and 22 food safety officers have been appointed for Tiruchi district.
The functions of the department would include taking steps to ensure that food supplied to people was safe, issuing licences to micro and small traders and other commercial establishments engaged in food business, preventing sale of food products hazardous to public health, creating awareness of food safety and conducting surveillance, she said.
Hygiene
All commercial establishments and traders engaged in food business should obtain licences under the Act to start or continue their trade, she said and urged the traders to ensure quality and hygiene in the food sold by them. The premises of the food establishments should be safe and hygienic.
They should not sell food products past their expiry dates, adulterated, sub-standard or banned food products. Employees deployed by them should maintain hygiene, she said and appealed to the traders to extend their cooperation to the district administration in implementing the provisions of the Act.
Designated officer
P.Kanagarathinam, District Revenue Officer and Adjudicating Officer, A.Ramakrishnan, Designated Officer, TN Food Safety and Drug Administration (Food Wing), Annadurai, Senior Manager, Tamil Nadu State Marketing Corporation, and M.Theerthagiri, District Supplies Officer, participated in the meeting.
Mr.Ramakrishnan told The Hindu that all food business operators with a turnover of Rs.12 lakh should obtain licences from the designated officer and those with turnover below Rs.12 lakh should register themselves with the respective food safety officer.
While five food safety officers are within the Tiruchi Corporation limits, one officer each has been appointed for the three municipalities and 14 blocks of the district. The District Revenue Officer will be the adjudicating officer for the district and pass orders on the reports sent in by the designated officer.
State has established Tamil Nadu Safety and Drug Administration Department to enforce the Act
All establishments and traders engaged in food business should obtain licences under the Act
Canteen facilities in 4 private colleges inspected
BHOPAL: Waking up to health risk to students from contaminated food and unhygienic conditions, FDA authorities inspected canteen and hostel facilities of four private colleges in the city on Raisen road on Thursday.
The FDA action came for the first time after the enactment of the new Food Safety and Standards Act (FSSA) 2006. All hostels and canteens on campus will now have to register under the FSSA.
Taking no chance, health authorities have begun to take notice of health risks to students from contaminated food and unhygienic conditions on campus canteen. Food and drug administration (FDA) inspectors raided hostels in three colleges - Oriental Institute of Science and Technology (OIST), Lakshmi Narain College of Technology (LNCT), Trinity College of Engineering and Bansal Institute of Science and Technology (BIST).
FDA inspectors found 4 kg of besan or gram flour at OSIT and vegetables at LNCT not fit for human consumption. "Stale edibles were destroyed," said FDA inspector Arunresh Patel.
"The colleges were told to adhere to the FSAA norms. We have not sent any sample for laboratory test," said Patel. "The condition of a refrigerator in one of the hostels looked bad as if it was not cleaned for long time," he added.
The raids came close on the heels of the incident on March 29, wherein about a dozen hostel inmates of the Maulana Azad National Institute of Technology (MANIT) had fallen sick with viral Hepatitis after reportedly consuming contaminated water at hostel No.4.
"MANIT incident was an eye opener. If students can fall ill after drinking contaminated water in a premier institute, what about other engineering colleges? We have taken an initiative to check the situation in other colleges and private hostels of the city," said District chief medical and health officer Dr Pankaj Shukla.
In many cases reported in private and government-run hospitals, lack of hygiene on campus and hostels was observed. "Gastrointestinal and skin infections are common among students. It can be attributed to lack of hygiene," said JP hospital superintendent Dr Veena Sinha.
More raids are likely in coming days.
Madurai HC issues injunction in first food licensing case filed by TN traders
The Madurai High Court has issued an injunction in the first of two food licensing and registration cases filed by the Tamil Nadu All Traders' United Confederation. The hearing of the second case has been postponed to next week.
S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, told F&B News, "We have just returned from Dindigul, where we discussed how to proceed with the protest. We haven't read the court order yet."
As of now, going on strike has been ruled out. However, Velshankar seemed confident that the traders' body's talks with agriculture minister Sharad Pawar and the Food Safety and Standards Authority of India (FSSAI) officials in New Delhi next week will be fruitful.
S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, told F&B News, "We have just returned from Dindigul, where we discussed how to proceed with the protest. We haven't read the court order yet."
As of now, going on strike has been ruled out. However, Velshankar seemed confident that the traders' body's talks with agriculture minister Sharad Pawar and the Food Safety and Standards Authority of India (FSSAI) officials in New Delhi next week will be fruitful.
Food and Drugs Administration justifies drive as eatery owners cry foul
NAGPUR: Although many restaurant owners and their associations are calling the ongoing drive by the Food and Drugs Administration (FDA) illegal and meant to harass, FDA officials said the drive was well within the purview of the new Food Safety and Standards Act ( FSSA) 2006 and Food Safety and Standards Regulation (FSSR) 2011. They said it was targeted at creating awareness among the hawkers and eatery owners that they had to register or seek licence for their business from FDA.
The acting Joint Commissioner of FDA Nagpur division Ashok Giri told TOI that the administration was only doing its job. As per the FSSR-2011 both petty food business operators (with annual turnover up to Rs 12 lakh) and food business operators (with a turnover of over Rs 12 lakh) have to register themselves with FDA. "There was a grace period of one year (from August 5, 2010, when the regulation came into being till August 4, 2011) for those who already possess a registration or a licence for registering with FDA under section 2.1.2 -Licence for food business section. Those whose licence had expired or those who started a new eatery after December 31, 2011, when the Nagpur Municipal Corporation ( NMC) registration ended, have to register and obtain a licence otherwise they are liable for prosecution. FDA has the authority to close down the eating joints under section 31(2) until they register," said Giri.
FDA claimed it had held a number of awareness drives to share the provisions under the new act with the owners as well as their associations. The drive became necessary since many had not bothered to register. Talking about provisions in the Act that restaurant and hotel owners were finding impractical, Giri said that the FDA was just an implementing agency and could not comment on the law.
FDA started raiding the hawkers and restaurants from Tuesday beginning with eateries in and around the VCA complex. It was followed by traffic park area on Wednesday and Ambedkar garden near Chhapru Nagar chowk and eateries in front of Big Bazar in Wardhman nagar on Thursday. Tejinder Singh Renu, secretary of Nagpur Residential Association claimed the FDA had no authority to close a food joint without a licence. "It can only issue a notice," he said.
Association's lawyer Harnish Gadhia maintained that as per the Act, FDA had to give breathing time till August 4, 2011, to even eateries whose licences had expired. "FDA is forcing units to register immediately," he said.
Apr 19, 2012
FSOs inspect potable drinking water in Kerala; samples from 14 tankers sent for testing
In a bid to create awareness about contaminated drinking water amongst the people of Kerala, food safety officials have geared up for an effective inspection on the basis of poor standards of drinking water in various corners of the state.
The portable water, which particularly comes from the sources in the eastern region of districts like Puthencruz and Muvattupuzha, were inspected by a team led by Ajith Kumar, recently following a tip-off regarding the standards of water and the tankers carrying it.
“We collected samples from around fourteen tankers as well as from the sources. These have been sent for the bacteriological and chemical tests,” he said, adding that the eight tankers which were inspected at Thiruvankulam were heading with water to various parts of Kochi.
Not only this, he mentioned that the inspection was mainly conducted on the basis of reports of various waterborne diseases like jaundice and hepatitis E and A in these areas.
According to media reports, there had been allegations made from various corners on the standards of the drinking water. Some even claimed that the tankers, which were ideally meant for carrying portable water, also tranported septic waste, and that some distributors had also violated distribution norms.
He then opined that it will become easier for the officials to take action against such violators and penalise the errant distributors when the Food Safety and Standards Act comes into force.
The portable water, which particularly comes from the sources in the eastern region of districts like Puthencruz and Muvattupuzha, were inspected by a team led by Ajith Kumar, recently following a tip-off regarding the standards of water and the tankers carrying it.
“We collected samples from around fourteen tankers as well as from the sources. These have been sent for the bacteriological and chemical tests,” he said, adding that the eight tankers which were inspected at Thiruvankulam were heading with water to various parts of Kochi.
Not only this, he mentioned that the inspection was mainly conducted on the basis of reports of various waterborne diseases like jaundice and hepatitis E and A in these areas.
According to media reports, there had been allegations made from various corners on the standards of the drinking water. Some even claimed that the tankers, which were ideally meant for carrying portable water, also tranported septic waste, and that some distributors had also violated distribution norms.
He then opined that it will become easier for the officials to take action against such violators and penalise the errant distributors when the Food Safety and Standards Act comes into force.
FDA starts registration drive in Nagpur; unlicensed eateries forced to down shutters
Food and Drugs Administration (FDA) Maharashtra officials directed several coffee shops and other eateries in Nagpur to down their shutters, because they did not possess valid licenses under the Food Safety and Standards Act (FSSA), 2006. Some of these had recently opened. They also started a registration drive on April 17, 2012, and appealed to all food business operators (FBO) in the city to get registered within the next fifteen days.
S B Naragude was the designated officer, under whose guidance a team of food safety officers (FSO) raided the premises of the errant establishments. The people involved in running them were warned that they would remain closed unless and until they obtain and display a license or registration number in the stipulated period. The FSO also expected petty vendors and other small-scale FBO to adhere to the same, and residents of the city to co-operate with them.
A report on the FDA's crackdown on these eateries appeared in a leading English daily in Nagpur. Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), was critical of a number of provisions of FSSA, which he claims are not just harsh, but also “practically impossible to follow”.
“The court will take its summer vacation shortly. By the time it reopens, I hope more parties would have come forward with their objections to certain sections of the Act (especially Sections 51 to 60, which blatantly promote corruption). Food safety officers charge food business operators heavy penalties, and if they don't pay them, they are forced to shut down their businesses,” he said.
S B Naragude was the designated officer, under whose guidance a team of food safety officers (FSO) raided the premises of the errant establishments. The people involved in running them were warned that they would remain closed unless and until they obtain and display a license or registration number in the stipulated period. The FSO also expected petty vendors and other small-scale FBO to adhere to the same, and residents of the city to co-operate with them.
A report on the FDA's crackdown on these eateries appeared in a leading English daily in Nagpur. Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), was critical of a number of provisions of FSSA, which he claims are not just harsh, but also “practically impossible to follow”.
“The court will take its summer vacation shortly. By the time it reopens, I hope more parties would have come forward with their objections to certain sections of the Act (especially Sections 51 to 60, which blatantly promote corruption). Food safety officers charge food business operators heavy penalties, and if they don't pay them, they are forced to shut down their businesses,” he said.
Madurai HC registers, sanctions one licensing case; second postponed to April 19
Of the two cases that were filed in the Madurai High Court against the stringent licensing and registration rules imposed by the Food Safety and Standards Authority of India (FSSAI), one was sanctioned and registered on April 18.
“However, owing to the paucity of time, the second case could not be heard. It has been postponed to April 19,” S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, told over the telephone.
Meanwhile, Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), confirmed that he has withdrawn the public interest litigation (PIL) he filed against the Food Safety and Standards Authority of India (FSSAI) and the Food and Drug Administration (FDA), Maharashtra.
“The Nagpur bench of the Bombay High Court found a number of issues in it, and some of our recommendations and suggestions were not heard. But we will file it again when we get the required information,” he said.
“However, owing to the paucity of time, the second case could not be heard. It has been postponed to April 19,” S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, told over the telephone.
Meanwhile, Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), confirmed that he has withdrawn the public interest litigation (PIL) he filed against the Food Safety and Standards Authority of India (FSSAI) and the Food and Drug Administration (FDA), Maharashtra.
“The Nagpur bench of the Bombay High Court found a number of issues in it, and some of our recommendations and suggestions were not heard. But we will file it again when we get the required information,” he said.
Review on Cafe Coffee Day
Food Contamination
We visited CCD Lounge yesterday evening in Saket, New Delhi around 6.30 pm. Had ordered some sandwiches and 3 cold coffees, to our horror and disgust we found crushed tetra-pack pieces of paper/plastic and aluminum foil (see attached file).....
All 3 coffess had the same stuff which we found out after drinking the while thing as it had settled in the end.
Upon raising the issue with the manager/in charge, they did not seem to be too apologetic, but said that "this happens"....so first they wanted to replace the coffees, to which we said no and later just sent us the bill without
the coffee charge.....
Don’t want to get into what happened later....but just that all of us are complaining of stomach infections since yesterday night, and we had a 1 yr old kid with us, thank god he did not have the coffee...
I will never go to CCD again, and will surely take this up with the consumer court and The Food Safety and Standards Authority of India (FSSAI). will not let CCD get away with this....
We visited CCD Lounge yesterday evening in Saket, New Delhi around 6.30 pm. Had ordered some sandwiches and 3 cold coffees, to our horror and disgust we found crushed tetra-pack pieces of paper/plastic and aluminum foil (see attached file).....
All 3 coffess had the same stuff which we found out after drinking the while thing as it had settled in the end.
Upon raising the issue with the manager/in charge, they did not seem to be too apologetic, but said that "this happens"....so first they wanted to replace the coffees, to which we said no and later just sent us the bill without
 |
Don’t want to get into what happened later....but just that all of us are complaining of stomach infections since yesterday night, and we had a 1 yr old kid with us, thank god he did not have the coffee...
I will never go to CCD again, and will surely take this up with the consumer court and The Food Safety and Standards Authority of India (FSSAI). will not let CCD get away with this....
Apr 18, 2012
TN traders to decide on further action in anti-FSSR protest on April 19
The Tamil Nadu All Traders' United Confederation is planning to meet in Dindigul on April 19, 2012, to discuss further action with regard to the ongoing protest against the Food Safety and Standards Regulations (FSSR), 2011.
S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, confirmed this, adding, "We are also planning a visit to New Delhi from April 23 to 26, and hope to meet agriculture minister Sharad Pawar and Food Safety and Standards Authority of India (FSSAI) officials and put forth our requests to them."
"We have filed two cases in the Madurai High Court. A hearing of the same has been scheduled for April 18," he said.
S V S S Velshankar, honorary secretary, Tamil Nadu Foodgrains Merchants' Association, confirmed this, adding, "We are also planning a visit to New Delhi from April 23 to 26, and hope to meet agriculture minister Sharad Pawar and Food Safety and Standards Authority of India (FSSAI) officials and put forth our requests to them."
"We have filed two cases in the Madurai High Court. A hearing of the same has been scheduled for April 18," he said.
Apr 17, 2012
Registration, licencing of business operators a must Food Safety and Standards Act, 2006
Mohali, April 16
Under the new Food Safety and Standards Act, 2006, registration of all food business operators, which have an annual turnover of less than Rs 12 lakh, and licencing of all food business operators who have an annual turnover of more than Rs 12 lakh is mandatory.
The new guidelines were highlighted at an orientation programme for adjudicating officers and designated officers, food safety, regarding implementation of the Food Safety and Standards Act, 2006, organised by the Food Safety and Standards Authority, Ministry of Health and Family Welfare, Government of India, here today.
Additional Deputy Commissioners and district health officials have been notified by the government as adjudicating officers and designated officers, food safety, respectively.
Chairperson K Chandramouli, Dr SS Ghonkrokta, director (enforcement), Food Safety and Standards Authority, Government of India, Raji P Shrivastava, MD, Punjab Health Systems Corporation-cum-Commissioner food safety, Punjab, and Dr Satwant Bhalla, joint director, health, steered the programme with the assistance of technical resource persons.
Chandramouli stated that the Food Safety and Standards Act, 2006, replaced the old Prevention of Food Adulteration (PFA) Act, 1954. The Food Safety and Standards Authority of India (FSSAI) had been established to lay down scientifically based standards for articles of foods and to regulate their manufacture, import, storage, distribution, sale and to ensure availability of safe and wholesome food for human consumption.
Earlier, under the PFA Act, all failed food sample cases were sent to courts for prosecution. But now under the new Act, the failed food samples and substandard results given by the food laboratory will be sent to the adjudicating officer of the respective districts for their disposal under the Act and the failed food sample cases injurious to health will be sent for prosecution to the courts after getting approval from the Commissioner, Food Safety.
Raji P Shrivastava advised the designated officers to promote general awareness about food safety and food standards in their respective districts through food business operator unions, local cable network, NGOs, etc.
No guarantee on water quality
The special squad formed by the food safety designated officer in the district raided eight tanker trucks that distribute drinking water and took samples from eight water sources from the Thiruvankulam and Irimpanam areas on Monday.
The raids were conducted after the squad received a tip-off that there had been a huge volume of contamination in the distribution of water across the district.
The squad, which was formed after a directive from the food safety commissioner, in its initial findings found that the source of water in Thiruvankulam and Irimpanam was contaminated.
Samples taken from tanker trucks and water sources are now sent to the chemical lab, where a detailed bacteriology test and chemical test will be done.
“The presence of E-coli will be examined in the bacteriology test, while the ISI standard of the water will be examined in the chemical test. If the water does not fall between ph 6.5 and ph 8.5, it is considered not suitable for drinking,” said K. Ajith Kumar, food safety designated officer, Ernakulam.
The squad has also directed drinking water distributing trucks to be compulsorily painted blue. Directives have also been given to hotels and houses in the district not to take water from trucks that have not been painted blue.
Meanwhile, mobile vigilance squads led by A. Muhammed Rafi have been conducting raids at the water sources and shops.
The squads have also directed hotel owners to check the purity of ice cubes used in restaurants.
Apr 16, 2012
Specify contaminant level in water used for food, says FSSAI expert panel
An expert committee on water constituted by the Food Safety and Standards Authority of India (FSSAI) has proposed that standards should specify the “maximum contaminant level acceptable for the water as an ingredient of food” and the adjacent column of “permissible limit” in the absence of “alternate source” to be deleted.
Also, with regard to the pesticide residues it has been suggested to prescribe limit of total pesticide residue of 0.0005 mg/lt as prescribed in packaged drinking water standards.
As per the FSS (licensing and registration of food business operators) Regulations, 2011, it is mandatory to provide analyst’s report of water to be used as an ingredient of food while applying for license to state/ Central licensing authority.
The expert group under the chairmanship of then CEO VN Gaur deliberated upon the Standards for Water used in Food during its manufacture, preparation or treatment.
It opined that the standards of water were drafted for the food business operators who had commercial interest and therefore it was their responsibility to source water from appropriate places and maintain the desired quality of the water.
In Table 2.2 of the draft the general parameters concerning substances undesirable in excessive amounts the free residual chlorine mg/l max are given. It was suggested to be modified to 0.2 mg.
The expert group also suggested corrections to be made to the table 2.6 of the draft. Accordingly, for the bacteriological quality of water, the draft will now mention as below:
a. Enteric Viruses (Viz. Rota) – Shall not be detectable in any 100 ml sample
b. Protozoa (Viz. Entamoeba, Giardia, Cryptosporidium) – shall not be detectable in 10 litres of sample.
With the above suggested changes expert group recommended the draft standards for water as an ingredient of food may be placed before the scientific panel for food additives, flavourings, processing aides and materials in contact with food for further evaluation and recommendation.
Similarly the draft definition of “non-carbonated water-based beverages (non-alcoholic)” was critically examined by the expert group and suggested the following changes:
a. The definition of the non carbonated water based beverages should be categorised and revised as follows
i) Water-based beverages with added fruits/vegetables, aromatic and herbal flavours: This includes fruit flavour ades, fruit juices/pulp/puree/concentrated fruit juices, herb-based drinks (e.g. Iced tea, fruit flavoured iced tea), lactic acid beverages (buttermilk), used as single ingredient or in combination but less than 10% of fruits/vegetable content and less than 5% of lime/lemon content. Or containing extracts, essences and /or aromatic substances of herbs, edible parts of plant (considering their safety factor regarding consumption) (e.g. seeds, leaves, bark, stems, roots etc.), natural or nature identical flavour concentrates not more than 0.05% used singly or in combination with or without added artificial sweeteners permitted under FSS Regulation (3.1.3).
ii) Water-based beverage with added micronutrient: This may contain added vitamins, electrolytes, minerals with or without permitted sweeteners, additives and may also contain ingredients mentioned in category i) to be used singly or in combination but not more than the limit prescribed for these ingredients in category i).
a. It was pointed out that safety aspect of the parts of plants used in water based beverages should be added in form of a foot note. A reference of the herbs which can be used and those which are permitted should be mentioned as foot note.
b. Experts opined that special reference should be given as a foot note for psychotropic substances like opium etc. derived from plants and herbs, which shall not be used in these water based beverages.
c. Good established practices for use of the flavours, extracts, their limit of addition etc. should be a part of the foot note. Additional information on existing practice of addition of flavours in the water based beverages and its quantity in percentage may be obtained from the manufacturer's association.
d. The expert group opined that necessary addition to be done in category 2 of water based beverages that herbal water should contain flavours of natural origin only.
e. The group suggested that the statement under provision 2.10.6, para 2 “shall not be packed, distributed or sold in returnable containers”, should be deleted .
f. It was asked to collect data regarding the use of natural/ nature identical flavours in water from European Union, USA, UK/CODEX.
Further, the expert group deliberated on the representation submitted by the packer of Natural Spring water under the brand Mulshi Spring. The expert group opined that the Natural spring water was obtained directly from natural sources springs artesian well, or from an underground water bearings strata for which all possible precaution needed to be taken within the protected perimeters to avoid any pollutions or external influence on the water quality. Spring water required to be collected under conditions, which guarantee the original natural bacteriological purity and chemical composition of essential components and need to be bottled at the point of emergence of the source under hygienic conditions. It was not subjected to any chemical treatment as such as pasteurization, ionization, or ozonation. Keeping in a view, risk associated with the natural spring water specific standard need to be laid down.
In light of the issues mentioned above and deliberations of the expert group on the same, Chairperson suggested that more information on natural spring water may be obtained from the applicant and standards prescribed for the natural spring water by the international agencies / countries (USA, UK, EU, Codex etc) may be obtained and specific standard to be drafted for the appropriate consideration and recommendation by the Expert Group / Scientific Panel.
Also, with regard to the pesticide residues it has been suggested to prescribe limit of total pesticide residue of 0.0005 mg/lt as prescribed in packaged drinking water standards.
As per the FSS (licensing and registration of food business operators) Regulations, 2011, it is mandatory to provide analyst’s report of water to be used as an ingredient of food while applying for license to state/ Central licensing authority.
The expert group under the chairmanship of then CEO VN Gaur deliberated upon the Standards for Water used in Food during its manufacture, preparation or treatment.
It opined that the standards of water were drafted for the food business operators who had commercial interest and therefore it was their responsibility to source water from appropriate places and maintain the desired quality of the water.
In Table 2.2 of the draft the general parameters concerning substances undesirable in excessive amounts the free residual chlorine mg/l max are given. It was suggested to be modified to 0.2 mg.
The expert group also suggested corrections to be made to the table 2.6 of the draft. Accordingly, for the bacteriological quality of water, the draft will now mention as below:
a. Enteric Viruses (Viz. Rota) – Shall not be detectable in any 100 ml sample
b. Protozoa (Viz. Entamoeba, Giardia, Cryptosporidium) – shall not be detectable in 10 litres of sample.
With the above suggested changes expert group recommended the draft standards for water as an ingredient of food may be placed before the scientific panel for food additives, flavourings, processing aides and materials in contact with food for further evaluation and recommendation.
Similarly the draft definition of “non-carbonated water-based beverages (non-alcoholic)” was critically examined by the expert group and suggested the following changes:
a. The definition of the non carbonated water based beverages should be categorised and revised as follows
i) Water-based beverages with added fruits/vegetables, aromatic and herbal flavours: This includes fruit flavour ades, fruit juices/pulp/puree/concentrated fruit juices, herb-based drinks (e.g. Iced tea, fruit flavoured iced tea), lactic acid beverages (buttermilk), used as single ingredient or in combination but less than 10% of fruits/vegetable content and less than 5% of lime/lemon content. Or containing extracts, essences and /or aromatic substances of herbs, edible parts of plant (considering their safety factor regarding consumption) (e.g. seeds, leaves, bark, stems, roots etc.), natural or nature identical flavour concentrates not more than 0.05% used singly or in combination with or without added artificial sweeteners permitted under FSS Regulation (3.1.3).
ii) Water-based beverage with added micronutrient: This may contain added vitamins, electrolytes, minerals with or without permitted sweeteners, additives and may also contain ingredients mentioned in category i) to be used singly or in combination but not more than the limit prescribed for these ingredients in category i).
a. It was pointed out that safety aspect of the parts of plants used in water based beverages should be added in form of a foot note. A reference of the herbs which can be used and those which are permitted should be mentioned as foot note.
b. Experts opined that special reference should be given as a foot note for psychotropic substances like opium etc. derived from plants and herbs, which shall not be used in these water based beverages.
c. Good established practices for use of the flavours, extracts, their limit of addition etc. should be a part of the foot note. Additional information on existing practice of addition of flavours in the water based beverages and its quantity in percentage may be obtained from the manufacturer's association.
d. The expert group opined that necessary addition to be done in category 2 of water based beverages that herbal water should contain flavours of natural origin only.
e. The group suggested that the statement under provision 2.10.6, para 2 “shall not be packed, distributed or sold in returnable containers”, should be deleted .
f. It was asked to collect data regarding the use of natural/ nature identical flavours in water from European Union, USA, UK/CODEX.
Further, the expert group deliberated on the representation submitted by the packer of Natural Spring water under the brand Mulshi Spring. The expert group opined that the Natural spring water was obtained directly from natural sources springs artesian well, or from an underground water bearings strata for which all possible precaution needed to be taken within the protected perimeters to avoid any pollutions or external influence on the water quality. Spring water required to be collected under conditions, which guarantee the original natural bacteriological purity and chemical composition of essential components and need to be bottled at the point of emergence of the source under hygienic conditions. It was not subjected to any chemical treatment as such as pasteurization, ionization, or ozonation. Keeping in a view, risk associated with the natural spring water specific standard need to be laid down.
In light of the issues mentioned above and deliberations of the expert group on the same, Chairperson suggested that more information on natural spring water may be obtained from the applicant and standards prescribed for the natural spring water by the international agencies / countries (USA, UK, EU, Codex etc) may be obtained and specific standard to be drafted for the appropriate consideration and recommendation by the Expert Group / Scientific Panel.
FSSAI’s middle path; goes easy on licensing by making certification optional
Following the spate of agitations across the country against the new Food Safety and Standards (licensing and registration of food businesses) Regulations, 2011, the Food Safety and Standards Authority of India (FSSAI) has attempted to carve a middle path by issuing an advisory that has made the long-winding Food Safety Management System Plan (FSMS) certification procedure for Food Business Operators (FBOs) optional.
The advisory issued by the FSSAI said, “Considering the difficulties faced by the FBOs in complying with the FSMS, a document that records the entire list of the activities carried out by the food manufacturer or handler or reseller of food in ensuring that the food is safe and facilitating the issuance or renewal or conversion of new licences during the transition period of one year, it has now been made optional.”
Further, it stated that in lieu of this, the applications for licensing should be accompanied by an affidavit by the FBO on a non-judicial stamp paper declaring that it would follow good manufacturing practices as mentioned in Schedule 4 of the abovementioned regulations. It means that a mere declaration by the FBO that it will ensure food safety as per regulations will be enough, instead of the earlier lengthy procedure of proving safety of food and obtaining certification.
Reacting to the development, Prabodh Halde, vice-president, Association of Food Scientists and Technologists, India (AFSTI), “I think it is a positive step that the apex regulatory body has taken in order to ensure safety of the consumers and also making the manufacturers easier to obtain a licence hereafter.”
Halde felt that henceforth, the initiative of the FSSAI would only fasten the speed of licensing in the country.
Meanwhile, Anil Kumar, joint commissioner, FDA, Kerala, explained, “A copy of the advisory note had already been circulated to all the food safety commissioners in the states and designated officers of FSSAI and other authorised officers and we have been waiting for the decision.” He was confident that the Authority was capable of working on the problems the FBOs were facing and coming out with convenient solutions. He added that these issues would be discussed at a workshop to be held on April 20 by FSSAI in New Delhi.
However, S V S S Velshankar, honorary secretary, Tamil Nadu Food Grains Merchants' Association, argued that the regulations had to be further simplified as per Indian standards in favour of small and medium traders. He also feared that though some leniency was being shown right now, FBOs might be harassed at a later stage with regard to food safety.
The advisory issued by the FSSAI said, “Considering the difficulties faced by the FBOs in complying with the FSMS, a document that records the entire list of the activities carried out by the food manufacturer or handler or reseller of food in ensuring that the food is safe and facilitating the issuance or renewal or conversion of new licences during the transition period of one year, it has now been made optional.”
Further, it stated that in lieu of this, the applications for licensing should be accompanied by an affidavit by the FBO on a non-judicial stamp paper declaring that it would follow good manufacturing practices as mentioned in Schedule 4 of the abovementioned regulations. It means that a mere declaration by the FBO that it will ensure food safety as per regulations will be enough, instead of the earlier lengthy procedure of proving safety of food and obtaining certification.
Reacting to the development, Prabodh Halde, vice-president, Association of Food Scientists and Technologists, India (AFSTI), “I think it is a positive step that the apex regulatory body has taken in order to ensure safety of the consumers and also making the manufacturers easier to obtain a licence hereafter.”
Halde felt that henceforth, the initiative of the FSSAI would only fasten the speed of licensing in the country.
Meanwhile, Anil Kumar, joint commissioner, FDA, Kerala, explained, “A copy of the advisory note had already been circulated to all the food safety commissioners in the states and designated officers of FSSAI and other authorised officers and we have been waiting for the decision.” He was confident that the Authority was capable of working on the problems the FBOs were facing and coming out with convenient solutions. He added that these issues would be discussed at a workshop to be held on April 20 by FSSAI in New Delhi.
However, S V S S Velshankar, honorary secretary, Tamil Nadu Food Grains Merchants' Association, argued that the regulations had to be further simplified as per Indian standards in favour of small and medium traders. He also feared that though some leniency was being shown right now, FBOs might be harassed at a later stage with regard to food safety.
Angry F&B industry protests FSS Regulations 2011, meets Ghulam Nabi Azad
Groups of food merchants and food business operators (FBOs) that have been protesting against certain provisions of the Food Safety and Standards Regulations (FSSR), 2011, which they claim to be “glaring loopholes,” are currently in talks with Ghulam Nabi Azad, health minister; Pranab Mukherjee, finance minister, and Sushma Swaraj, Bharatiya Janata Party leader and member of Parliament, Lok Sabha; seeking a solution to the burning issue.
Not only the top echelons, the agitation seems to have shaken up the entire food & beverage sector and allied segments in the country. That is because, protests against the FSSR, earlier, noticed in small pockets, are rapidly gaining momentum nationwide, especially in states such as Madhya Pradesh, Maharashtra and Tamil Nadu. Rajasthan and Gujarat in the western region and Kerala and Andhra Pradesh in the south are also slowly witnessing a movement.
Madhya Pradesh
Indore became a hotbed of activity against the Act in the central state a few weeks ago, when a group of traders' associations based in the city decided to stage an indefinite dharna. It was spearheaded by the Madhya Pradesh Food Products and Producers' Association.
Such groups as the MP Dal Mill Association (Indore); the Association of Pulses Industries; the Mithai Association; the Namkeen Association; the MP Spice Manufacturers and Traders' Association and the Wholesale Retail Traders' Association participated in the dharna.
The traders opposed the Act on the following grounds: the need to obtain a fitness certificate from a doctor before carrying on their businesses, and the clause that a science graduate had to be appointed as technical advisor to monitor the quality of food being manufactured.
Babulal Rathi, president, Ratlam Vyapari Mahasangh, said, “We spoke to Shivraj Singh Chouhan, chief minister, Madhya Pradesh, who said we have to wait for the Centre to revert. We are not totally satisified, because a large number of livelihoods are at stake.”
Tejkulpal Singh Pali, partner, Hotel Ranjeet, Bhopal, and the president of the Hotel and Restaurant Association in the Madhya Pradesh capital, said they also had a dialogue with the state government on the drafting of the Act.
“They admitted that inadequate infrastructure is a major hindrance and assured us that they will look into the matter,” he said, adding, “We (hoteliers across the state) have called off the bandh.”
Maharashtra
Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), has filed a public interest litigation (PIL) before the Nagpur bench of the Bombay High Court. The ministry of health and family welfare; the Food Safety and Standards Authority of India (FSSAI); the ministry of law and justice, and the Food and Drug Administration, Maharashtra, have been named respondents.
The PIL “seeks to challenge the legality of food safety and standards (licensing and registration of food businesses) regulations, 2011, and challenge the constitutional validity of the Food Safety and Standards Act (FSSA), 2006.” It is a public interest litigation under Rule 3(e) of the Bombay High Court Public Interest Rules, 2010, and a writ petition under Article 226 of the Constitution of India.
Although the Nagpur Bench of the Bombay High Court had urged VTA and NRHA to withdraw its PIL against the country's apex food regulator, Renu planned to go ahead with it. “Of course, we want our case to become stronger, and for that, I am gathering more data and trying to bring more traders' groups on board, so that we can have solid grounds to prove our allegations,” he said.
Tamil Nadu
N Jegatheesan, president, Tamil Nadu Chamber of Commerce and Industry, was not in the country, but the Chennai-based organisation sent its objections to the Act via e-mail. Attempts to contact S Rethinavelu, its senior president, also proved futile.
The Food Safety and Standards Rules, 2011, has stipulated that all those engaged in food-related trade and industry with annual turnover of above Rs 12 lakh (including grocery dealers and hotels and restaurants) should obtain state or Central government licences.
“Those who don't comply with this requirement are liable to be sentenced to a prison term of upto six months and a fine upto Rs 5 lakh. We are as shocked by this harsh punishment as is every food business operator across the country,” they wrote.
The e-mail did raise another pertinent question: “In which other Act in this country are such ridiculous punishments meted out if one is found carrying out business without obtaining the requisite license?”
A delegation from the Chamber recently visited New Delhi and met the health minister. They spoke about the need to nip the Licence Raj in the bud at the earliest; but as far as the existing registration procedure is concerned, they advocate its continuance.
Many complaints against food safety officers have been brought to the Chamber's notice, and taking cognisance of the same, the Chamber appealed to the Centre and the FSSAI to take appropriate remedial action.
“During the post-Budget discussions, the finance minister assured the delegation that no food safety officer would harass any food business operator on the pretext of 'doing their duty',” read a statement in the e-mail.
Errant food safety officers have been warned to refrain from such “high-handed practices.” Designated food safety officers have been appointed at the district level to inculcate the purpose of the Act among their subordinates.
The FSSAI has declared August 4, 2012, as the last date for obtaining licences for the year 2012-2013, and the Chamber hopes their demand will be considered by then and that the outcome will be positive.
“We would appreciate if the ministers and the FSSAI chairman defer the initiation of actions against trade and industry under the new Act for three years, which is sufficient time to create complete awareness among FBO and food safety officers,” the e-mail said.
S V S S Velshankar, honorary secretary, Tamil Nadu Food Grains Merchants' Association, said they have been unable to get an audience with the chief minister of the state, but once they do, they will put forth the reasons for their opposition to the Act.
“Different trade associations across Tamil Nadu have joined forces, and this united body will take up the case of those who don't have a voice with the government. We have spoken to the FSSAI authorities, but aren't convinced with their response,” he said.
“The problem is not as simple as 'register/get a licence or don't continue running your business'; but we do not have enough time in hand to train the small FBO,” Velshankar said, adding that they were confident the state government would be fair.
R Kaleeswaran, honorary secretary, Karaikudi Bakery Owners' Association (KBOA), sent a set of suggested modifications to the Act, and hoped the FSSAI would revert. He also expressed his desire to apprise the chief minister of the situation.
The FSSAI, on its part, had only this to say, “The new Act, which replaced the Prevention of Food Adulteration Act, 1954, becomes effective from the first stage of processing. Its intention, therefore, is to improve the hygiene of food materials.”
Not only the top echelons, the agitation seems to have shaken up the entire food & beverage sector and allied segments in the country. That is because, protests against the FSSR, earlier, noticed in small pockets, are rapidly gaining momentum nationwide, especially in states such as Madhya Pradesh, Maharashtra and Tamil Nadu. Rajasthan and Gujarat in the western region and Kerala and Andhra Pradesh in the south are also slowly witnessing a movement.
Madhya Pradesh
Indore became a hotbed of activity against the Act in the central state a few weeks ago, when a group of traders' associations based in the city decided to stage an indefinite dharna. It was spearheaded by the Madhya Pradesh Food Products and Producers' Association.
Such groups as the MP Dal Mill Association (Indore); the Association of Pulses Industries; the Mithai Association; the Namkeen Association; the MP Spice Manufacturers and Traders' Association and the Wholesale Retail Traders' Association participated in the dharna.
The traders opposed the Act on the following grounds: the need to obtain a fitness certificate from a doctor before carrying on their businesses, and the clause that a science graduate had to be appointed as technical advisor to monitor the quality of food being manufactured.
Babulal Rathi, president, Ratlam Vyapari Mahasangh, said, “We spoke to Shivraj Singh Chouhan, chief minister, Madhya Pradesh, who said we have to wait for the Centre to revert. We are not totally satisified, because a large number of livelihoods are at stake.”
Tejkulpal Singh Pali, partner, Hotel Ranjeet, Bhopal, and the president of the Hotel and Restaurant Association in the Madhya Pradesh capital, said they also had a dialogue with the state government on the drafting of the Act.
“They admitted that inadequate infrastructure is a major hindrance and assured us that they will look into the matter,” he said, adding, “We (hoteliers across the state) have called off the bandh.”
Maharashtra
Tejinder Singh Renu, honorary secretary, Vidarbha Taxpayers' Association (VTA) and Nagpur Residential Hotels Association (NRHA), has filed a public interest litigation (PIL) before the Nagpur bench of the Bombay High Court. The ministry of health and family welfare; the Food Safety and Standards Authority of India (FSSAI); the ministry of law and justice, and the Food and Drug Administration, Maharashtra, have been named respondents.
The PIL “seeks to challenge the legality of food safety and standards (licensing and registration of food businesses) regulations, 2011, and challenge the constitutional validity of the Food Safety and Standards Act (FSSA), 2006.” It is a public interest litigation under Rule 3(e) of the Bombay High Court Public Interest Rules, 2010, and a writ petition under Article 226 of the Constitution of India.
Although the Nagpur Bench of the Bombay High Court had urged VTA and NRHA to withdraw its PIL against the country's apex food regulator, Renu planned to go ahead with it. “Of course, we want our case to become stronger, and for that, I am gathering more data and trying to bring more traders' groups on board, so that we can have solid grounds to prove our allegations,” he said.
Tamil Nadu
N Jegatheesan, president, Tamil Nadu Chamber of Commerce and Industry, was not in the country, but the Chennai-based organisation sent its objections to the Act via e-mail. Attempts to contact S Rethinavelu, its senior president, also proved futile.
The Food Safety and Standards Rules, 2011, has stipulated that all those engaged in food-related trade and industry with annual turnover of above Rs 12 lakh (including grocery dealers and hotels and restaurants) should obtain state or Central government licences.
“Those who don't comply with this requirement are liable to be sentenced to a prison term of upto six months and a fine upto Rs 5 lakh. We are as shocked by this harsh punishment as is every food business operator across the country,” they wrote.
The e-mail did raise another pertinent question: “In which other Act in this country are such ridiculous punishments meted out if one is found carrying out business without obtaining the requisite license?”
A delegation from the Chamber recently visited New Delhi and met the health minister. They spoke about the need to nip the Licence Raj in the bud at the earliest; but as far as the existing registration procedure is concerned, they advocate its continuance.
Many complaints against food safety officers have been brought to the Chamber's notice, and taking cognisance of the same, the Chamber appealed to the Centre and the FSSAI to take appropriate remedial action.
“During the post-Budget discussions, the finance minister assured the delegation that no food safety officer would harass any food business operator on the pretext of 'doing their duty',” read a statement in the e-mail.
Errant food safety officers have been warned to refrain from such “high-handed practices.” Designated food safety officers have been appointed at the district level to inculcate the purpose of the Act among their subordinates.
The FSSAI has declared August 4, 2012, as the last date for obtaining licences for the year 2012-2013, and the Chamber hopes their demand will be considered by then and that the outcome will be positive.
“We would appreciate if the ministers and the FSSAI chairman defer the initiation of actions against trade and industry under the new Act for three years, which is sufficient time to create complete awareness among FBO and food safety officers,” the e-mail said.
S V S S Velshankar, honorary secretary, Tamil Nadu Food Grains Merchants' Association, said they have been unable to get an audience with the chief minister of the state, but once they do, they will put forth the reasons for their opposition to the Act.
“Different trade associations across Tamil Nadu have joined forces, and this united body will take up the case of those who don't have a voice with the government. We have spoken to the FSSAI authorities, but aren't convinced with their response,” he said.
“The problem is not as simple as 'register/get a licence or don't continue running your business'; but we do not have enough time in hand to train the small FBO,” Velshankar said, adding that they were confident the state government would be fair.
R Kaleeswaran, honorary secretary, Karaikudi Bakery Owners' Association (KBOA), sent a set of suggested modifications to the Act, and hoped the FSSAI would revert. He also expressed his desire to apprise the chief minister of the situation.
The FSSAI, on its part, had only this to say, “The new Act, which replaced the Prevention of Food Adulteration Act, 1954, becomes effective from the first stage of processing. Its intention, therefore, is to improve the hygiene of food materials.”
Apr 15, 2012
The 10 best Organic Fruit drinks and how to make this healthy food daily
Since the dawn of civilization, man has known the myriad health benefits and nutritional properties of fruits. When consumed in their natural form, fruits are a rich source of numerous vitamins, minerals, fiber and enzymes that bolster the immune system and ensure a healthy and functioning constitution. Fruit juices that are freshly made retain all the key nutrients and vitamins that are contained in fruits. However, due to large-scale consumerism, most beverages and fruit juices that are mass-produced today have very little nutritional value. This is due to the fact that most bottled beverages that come in the guise of “fruit juices”, contains water and artificial sweetening agents. These so called “fruit juices” contain very little nutritional value and are often discounted as junk fruit beverages.Organic fruit drinks on the other hand are the real deal. A consumer of organic fruit drinks can be rest assured that at least ninety five per cent of the ingredients that have been used in its production are organic. Mentioned below are 10 best organic fruit drinks that are both quick and easy to make in the comfort of your own home.
01. Apple Juice
The popular adage “an apple a day keeps the doctor away” holds true even today. Apples are a rich source of iron and antioxidants in the body. While iron combats deficiency diseases such as anemia, the presence of antioxidants prevents the onset of such life threatening diseases such as cancer in the body. All you need is 3 large apples.
Method – Cut out the stems and place the apples in a juicer. Use a mix of sweet and tart apples to create a delectable apple flavor. The peels are an abundant source of an antioxidant known as Flavonoids. Hence, juicing the peels would greatly increase the antioxidant content of the juice and give it a nice frothy consistency.
02. Fresh Orange Juice
In addition to high antioxidant content, oranges are a veritable source of vitamin C in the body. Regular intake of orange juice is beneficial in many ways.
Method – Peel 5 large oranges and while doing so ensure that the white piths remain. The pith of the orange is packed with antioxidants known as Flavonoids, which are extremely beneficial for the body. All you have to do is peel, juice and enjoy a tall refreshing glass of fresh organic orange juice.
03. Passion fruit Smoothie
Everyone’s favorite fruit of choice, the kiwi fruit is a treat packed with nutrients. A rich source of vitamin C, the kiwi fruit makes for a deliciously refreshing fruit drink. You just need 3 kiwis and 2 cups of fresh blueberries.
Method – After peeling the kiwis and washing the blue berries, juice them together to create an appetizing purple colored smoothie that is guaranteed to tantalize your taste buds.
04. Berry Fruit Ecstasy
As the name suggests, the berry fruit ecstasy is the perfect blend of strawberries blueberries and raspberries that is best enjoyed chilled during summer. Loaded with vital antioxidants, the Berry Fruit Ecstasy is a remarkable way to charm the cockles of your heart. The ingredients that you need are 2 cups of blueberries, 2 cups of strawberries and 1 and a half cup of raspberries.
Method – Wash the berries thoroughly in a bowl of water and juice them together. Pour out the aromatic juice into a tall glass and enjoy.
05. The Apple Berry Smoothie
The Apple Berry Smoothie is one of the most nutritious fruit drinks in creation. Packed with vital nutrients, minerals and antioxidants, this quintessential blend of fruits is a must have for every health enthusiast. The ingredients that you need are 1 large apple, one-third cup of strawberries and 1 cup of blueberries.
Method – Wash the apple and the berries separately and juice them together. Pour the contents into a Tom Collins and top it off with small freshly cut pieces of strawberry or blueberry and voila you have the perfect fruit smoothie.
06. Strawberry Delight
The strawberry delight is the quintessential mocktail that can be enjoyed at all occasions. Strawberries have a distinct flavor, which leave a delightful aftertaste despite the presence of other fruits or vegetables. Strawberry is rich in antioxidants, magnesium, copper, fibre, omega fatty acid and vitamins. Most importantly it is low in calories. The ingredients that you need are 8 strawberries, 1 zucchini, 8 small carrots, half an inch of burdock root, 1 small beet, 4 celery stalks, a tiny piece of Galanga root and 1 Fuji apple.
Method – Juice all the ingredients separately and combine them together in a bowl. The resultant mixture is a unique fruity blend with an alluring flavor. Pour into a tall glass and enjoy the fruits of your labor.
07. Carrot Supreme
The Carrot Supreme is a unique mocktail that is both healthy, nutritious and a treat for the soul. The presence of beet gives it an alluring crimson coloration that is offset by shades of orange, revealing its magical ingredient – carrots. A truly delectable smoothie packed with loads of vitamins, biotin, thiamine, potassium, beta carotene and antioxidant agents. The ingredients that you need are 10 carrots, 1 large fuji apple, 1 pear, about 2 inches of salsify root, 2 small pieces of ginger, 1 small parsnip, 4 celery stalks.
Method – Juice all the ingredients separately and blend them together in a juice bowl. Pour out the delightful mixture into your favorite juice glass and savor the flavors.
08. Clear Light
Clear Light is a brilliant mix of fruits and vegetables that satiate most of your vitamin requirements for a day. Easy to make and nutritious to boot, the Clear Light smoothie is an organic fruits enthusiast’s dream come true. The ingredients that you need are 1 pear, 1 skinned cucumber, 1 large apple, 1 small turnip, 8 carrots, half a rubbard stalk, 5 celery stalks, 1 small beet and about 3 inches of salsify root.
Method – Juice all the ingredients separately and blend them together by pouring them into a tall glass. Before taking a sip, be sure to smell the unique bouquet of vegetables and fruits in this all season smoothie.
09. Strawberry Banana Wheat Wonder
The Strawberry Banana Wheat Wonder is the ideal drink for people on the move. Easy to make and packed with a powerhouse of vitamins, minerals and energy, this milk based smoothie can infuse new life into you, making it the perfect breakfast smoothie. The ingredients that you need are 1 banana, 3 strawberries, 1 egg, 2 cups of organic milk, 1 teaspoon of bee pollen, 1 table spoon of colloidal minerals, Half a cup of raw wheat germ, about 10 drops of pure orange oil and 1 table spoon of acidophilus.
Method - Blend the ingredients together until it assumes a nice viscous consistency and relish the flavors.
10. Ying Yang Fortifier
The Ying Yang Fortifier is an eclectic blend of roots, vegetables and fruits that will tantalize your taste buds with a mouth-watering aftertaste. Ensure that you use the roots sparingly so as to strike the correct balance between the sweetness and tartness of the drink. The ingredients that you need are 1 small beet, 12 small carrots, 1 large fuji apple, 10 strawberries, 4 celery stalks, small piece of Galanga root and a half purple top parsnip.
Method – Juice all the ingredients individually in your juicer and pour them into the blender. Once you have poured the mixture into the blender, top it off with the following ingredients:
- A scoop of spiru-protein
- Half a banana
- 1 tablespoon of colloidal minerals
- 1 teaspoon of bee pollen
- 1 tablespoon of barley green powder
Set your blender on whip mode and before you know it, you have yourself a delicious and wholesome Ying Yang Fortifier.
Ensuring FOOD SAFETY LAW IS GOOD BUT THOSE THAT IT CONCERNS MUST KNOW IT FIRST
Food safety simply means our food be absolutely free from any contamination and fit for the human consumption. It is hygienic and nutritional food which permits the development and maintenance of good health, due to which we are able to take any mental job or physical task.
In order to provide safe and wholesome food to the countrymen, government of India made Food Safety Act 2006, rules 2011, regulations 2011, for the whole country including Jammu & Kashmir State. By virtue of this act some science based standards for the article of food were laid down. This act has enabled the central government to take under its control the food industry of the country.
Under this food safety act every food business retailer or manufacturer shall register with the licensing or registering authority. The food safety & standards act says that even petty manufacturer shall follow the basic hygiene and safety requirements provided by these regulations. The petty food business operators include small retailer, road side food venders, hawkers, stall holders, cottage industries relating to food business, meat/mutton/poultry business operators with the slaughtering capacity of two larger animals or 10 small animals or 50 poultry birds per day. Small catering units, snack bars, eating houses, dhabba walaas and all other tiny food venders with an annual turnover not exceeding Rs. 12 lakhs fall under the petty food business category. Though the above category of food business operators are exempted from licensing, but still required to register with the registering authority. They have to ensure the safe and wholesome food for human consumption. There sale points, tables, boxes, cupboards, glass cases, knives and other utensils shall be clean and tidy.
Any small vender who sells to the purchaser any article of food which is not in compliance with the provisions of the act or regulations made there under shall he liable to a penalty not less then three lakhs rupees with imprisonment.
All dairy units including milk chilling plants equipped to process more than 50,000 liters of milk per day, vegetable processing units having 2 MT processing capacity per day, slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals or 1000 or more poultry birds. All 100% export or import oriented food business operators & all food catering units and government agencies like railways, airport, seaport , defense etc. shall obtain their license from the central licensing authority.
The business operations with an annual turn over of above 12 lakh Rupees shall register themselves with state licensing authority under schedule 2 of regulations 2011.They shall follow the basic requirements as prescribed by schedule 4 of the act. They shall provide a self attested declaration of adherence to the requirements as laid down under the Food Safety Act. If the designated officer is not impressed upon the food safety measures taken by the food business operator and has enough reasonable grounds for establishing that the F.B.O has failed to comply with the regulations, he may serve an improvement notice to F.B.O. The food safety officer shall also specify the measures which in his opinion the F.B.O must take in order to secure compliance, In case the F.B.O fails to act in accordance with the improvement notice within specific period, his license may be cancelled or suspended. The Food Safety and Standard Act says that food business manufacture has to ensure his premises free from the growth of mould, fungi and infection. The workers for preparation of various food articles shall put clean aprons, hand gloves, head wears etc. They shall keep their nails trimmed, clean and wash their hands with soap and detergent before commencing their work. The food handlers should avoid scratching of body parts or hair during food handling process. Persons suffering from infectious diseases shall not be permitted to work. The vessels, containers or other equipments which may cause metallic contamination should be discarded. The manufacturer or packer of an article of food shall be liable for penalty for such an article of food, if it does not meet the requirement of the Act & the Rules and Regulations made there under.
Any person or food business operator except persons exempted from licensing under Sub section(2) of section 31 of this Act who is required to obtain license-sells, manufactures, stores or distributes any article of food without a proper license, shall be liable for a imprisonment which may extend to six months and also a fine extendible to five lakh Rupees.
All the raw material, food additives and ingredients whereever applicable shall confirm to all regulations and safety standards laid under the Act. Raw food particularly meat, poultry, and sea food products shall be cold stored separately from the area of processed and cooked products. In order to avoid the risk of cross contamination during the transportation, food containers and conveyances shall be marked for food use only. The transporters who are engaged with the food transporting trade shall also get the license from the licensing authority after fulfilling the requirements as laid down by the Food Safety Act 2006, Rules 2011 and Regulations2011.
CONCLUSION
The basic aim of the Food Safety and Standards Act, Rules and Regulations is to provide contamination free food to the countrymen. But the drawback of this Act is that for food business operators and manufacturers it is very complicated, confusing and complex. The State Regulatory Authority of Food Safety Act, has maintained a meaningful silence over the most important act of the country. The poor food business operators like street venders, hawkers, dabba wal’s, bakers, meat/mutton/poultry dealers & others need to be educated and enlightened on the subject. They need to be further educated on the subjects like personal hygiene, storing, handling, packing, batch coding and transporting of food article. Near about 70% of the F.B.O. have no knowledge about book-keeping, accountancy & other aspects of trading accounts due to the lack and in absence of such knowledge they shall be easily exploited by the regulatory babu’s. These babu’s shall become the second god for the poor food operators. They have created a situation that without greasing their palms the survival of F.B.O. shall not be possible. It is astonishing that Food Safety and Standards Act Authority of Jammu &Kashmir never felt it necessary to launch any awareness campaign by way of holding and conducting seminars and workshops in this regard.
In my opinion it is high time for the Jammu & Kashmir Govt. in particular and the concerned agencies in general to educate the F.B.O. before enforcing this Act, that will be a great service to the nation.
Apr 14, 2012
Apr 13, 2012
India sugar is pesticide free, says study
The pesticide food safety issue that has tainted India’s sugar market for more than a decade has been cleared in the wake of a study suggesting India-produced sugar is pesticide free.
The joint research, from the National Institution of Nutrition (NIN) and the Indian Council of Medical Research (ICMR), showed that representative samples of sugar from across the country had no detectable presence of pesticides.
The study saw researchers test 27 samples collected from different states and mills across the country for the presence of organophosphate and organochlorine pesticides. Sugar samples were collected from mills in Andhra Pradesh, Uttar Pradesh, Punjab and West Bengal. Findings indicated an absence of pesticides; including alpha endosulfan and beta endosulfan, chlorpyrifos and DDT analysed at 0.1 microgram per kilogram level.
A Maharashtra-based sugar miller, who requested to remain anonymous, told FoodNavigator-Asia that this study is good news, especially for exportsas India is discussing the removal of government controls on sugar. “I am sure exports would be boosted thanks to this study. I also think makers of carbonated beverages can now shut up about the pesticide contamination in their drinks coming from our sugar,” he said.
Pesticide concerns
Cola companies have recently claimed that pesticide residues in sugar contaminated their bottled beverages, while pro-health groups and sugar makers said that is probably from the water they use. Pesticide contamination has been in the news across India for a while, with activist groups pounding the government and industry over the presence of pesticide residues in finished agricultural products containing sugars.
Last month, the Delhi High Court lambasted the Food Safety and Standards Authority of India (FSSAI) for claiming that that there is a wellestablished system to monitor presence of pesticides in food products. The court was adjudicating on the issue after taking notice of reports, which suggested that impermissible pesticides like endosulfan were found in food items, vegetables and fruits, especially around Delhi.
The FSSAI said that while Endosulfan was banned for use, its presence in food items might be evidenced over the next few years since the pesticide was already mixed with groundwater and soil.
Pro-health groups have demanded that the government set a minimum residual level (MRL) of pesticides in packaged agricultural products, including fruit and vegetable juices and carbonated beverages.
The joint research, from the National Institution of Nutrition (NIN) and the Indian Council of Medical Research (ICMR), showed that representative samples of sugar from across the country had no detectable presence of pesticides.
The study saw researchers test 27 samples collected from different states and mills across the country for the presence of organophosphate and organochlorine pesticides. Sugar samples were collected from mills in Andhra Pradesh, Uttar Pradesh, Punjab and West Bengal. Findings indicated an absence of pesticides; including alpha endosulfan and beta endosulfan, chlorpyrifos and DDT analysed at 0.1 microgram per kilogram level.
A Maharashtra-based sugar miller, who requested to remain anonymous, told FoodNavigator-Asia that this study is good news, especially for exportsas India is discussing the removal of government controls on sugar. “I am sure exports would be boosted thanks to this study. I also think makers of carbonated beverages can now shut up about the pesticide contamination in their drinks coming from our sugar,” he said.
Pesticide concerns
Cola companies have recently claimed that pesticide residues in sugar contaminated their bottled beverages, while pro-health groups and sugar makers said that is probably from the water they use. Pesticide contamination has been in the news across India for a while, with activist groups pounding the government and industry over the presence of pesticide residues in finished agricultural products containing sugars.
Last month, the Delhi High Court lambasted the Food Safety and Standards Authority of India (FSSAI) for claiming that that there is a wellestablished system to monitor presence of pesticides in food products. The court was adjudicating on the issue after taking notice of reports, which suggested that impermissible pesticides like endosulfan were found in food items, vegetables and fruits, especially around Delhi.
The FSSAI said that while Endosulfan was banned for use, its presence in food items might be evidenced over the next few years since the pesticide was already mixed with groundwater and soil.
Pro-health groups have demanded that the government set a minimum residual level (MRL) of pesticides in packaged agricultural products, including fruit and vegetable juices and carbonated beverages.
FOOD IRRADIATION-ISO'S NEW INITIATIVE
Food irradiation process on which enormous investments were made both in terms of valuable money as well as time is still to take off in spite of its proven efficacy and safety to human beings. Every day one is confronted by revelations that enormous amount of food produced in the world is lost irretrievably due to spoilage and other causes and according to one estimate this lost food would feed the entire world. Similarly food poisoning episodes due to contamination with many pathogens like Salmonella, virulent E.coli, Pseudomonas, Listeria etc are continuing posing serious safety problems in many countries. Why is that industry is reluctant to use this technology for the welfare of the consumers?. There are several reasons, most important of which is the regulatory authorities' insistence on mentioning irradiation on the label. It is a paradox that GM foods need not be labeled in a country like the US but irradiated foods must label it!
"A new ISO standard—ISO 14470:2011—provides state-of-the-art requirements for food irradiation, commonly used to improve quality and safety in food processing. According to a press note by the International Organisation for Standardisation (ISO), a developer and publisher of international standards, the standard will benefit manufacturers, irradiation operators, regulators, customers and, ultimately, consumers. The new standard pertains to requirements for the development, validation and routine control of the process of irradiation using ionising radiation for the treatment of food, not only providing requirements, but also guidance for meeting them. The note adds, food irradiation is the process where food is exposed to ionising radiation in order to improve its safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment.The main objectives of ISO 14470:2011 are - Provide requirements for the irradiation of food consistent with current standards and practices; Provide directions for a technical agreement between the customer and the irradiator operator; and Establish documentation system to support the controls on the food irradiation process".
Watch out for what you eat. It could be killing you slowly and sweetly: says new CSE junk food and nutrition study
- Most junk foods contain very high levels of trans fats, salts and sugar – which inevitably lead to severe ill health and diseases like obesity and diabetes
- CSE lab tests 16 major brands of foods relished by people, particularly the young: Maggi and Top Ramen noodles, MacDonald’s foods, KFC’s fried chicken and Haldiram’s Aloo Bhujia, among others
- Finds companies resort to large scale misbranding and misinformation; many say their products contain zero trans fats, but CSE finds heavy doses
- Danger lurking: Younger generation hooked to junk food, vulnerable to heart diseases in the prime of their life
“We all know junk food is bad; we still eat it. But do we know how bad it is? Do we ever check what we are eating and whether what that packet of chips or Maggie has what it claims it has? Our new study, which looks at the nutritional value of these foods, is to make people aware of what these foods really contain and what they will do to our health”: says Sunita Narain, director general, CSE.
CSE, which is known for some truly ground-breaking studies on food and contamination, says this is the first comprehensive Indian study to have looked at nutritional claims made (or not made) by junk food makers and how they compare against our ‘allowed daily intake’. “And the findings are pretty damning,” says Chandra Bhushan, CSE’s deputy director general, who also heads the Pollution Monitoring Lab which did the study.
Daily intake? Now what is that?
The National Institute of Nutrition (NIN) and the World Health Organization (WHO) have set certain benchmarks of how much salt, sugar, carbohydrates and fats every individual can have on a daily basis to stay healthy. These benchmarks add up to what constitutes a balanced diet.
CSE’s study -- which tested a host of samples of popular foods such as potato chips, snacks like aloo bhujia, noodles, soft drinks, burgers, French fries and fried chicken -- shows that having just one serving of these foods completely overturns our daily diet chart (see attached study findings).
For instance, the NIN benchmark for the maximum salt that one person should have in a day is 6 gram, while the WHO puts it at 5 gram. The normal 80-gram packet of Maggi noodles that many of us gobble up almost on a daily basis has over 3.5 gram of salt – enough to take care of over 60 per cent of our allowed daily salt intake.
Says Chandra Bhushan: “Which means for the rest of the day, we will be restricted to have food which should contain less than 2 gram of salt. Not a happy choice at all for us in the sub-continent who love to have our salt and eat it too.”
The terror is in the trans fats
Salt, however, is not the real or only problem. The real problem is trans fats, or the ‘bad fats’.
The WHO says that in a balanced diet, a maximum of 1 per cent of total energy should come from trans fats. Therefore, an adult male can have 2.6 gram of trans fats per day, while an adult female can have 2.1 gram and a child (10-12 years) can have 2.3 gram.
CSE’s tests reveals a dirty truth of misinformation, misbranding, wrong labelling and obfuscation indulged in by companies, some of whom are on the top of the charts. They show that many junk foods claim they have ‘0’ trans fats; some don’t even bother to mention how much trans fats they have. A child who eats one of those immensely savoury MacDonald’s Happy Meals finishes up 90 per cent of all his daily requirement of trans fats. The packet of Happy Meal makes absolutely no mention of this massive dosage of trans fats!
Top Ramen Super Noodles (Masala) claims there is zero trans fats in every 100 gram – the CSE study found 0.7 gram per 100 gram. Similarly, Haldiram’s Aloo Bhujia says it has no trans fats, but the study found 2.5 gram per 100 gram.
PepsiCo’s Lays (Snack Smart) was sold till February 2012 through huge advertisements to say that these chips are healthy because they have zero trans fats and are cooked in healthy oil – this claim was quietly removed later. When CSE checked, it found as much as 3.7 gram of trans fats per 100 gram of the product in March 2012 batch – which is a dangerously high dose! PepsiCo never bothered to inform consumers.
So what does all this mean for our health?
What makes junk food so unhealthy are the high levels of salt, sugar, fats and carbohydrates in them. Non-communicable diseases such as obesity and diabetes accounted for more than 50 per cent of all deaths in India in 2005; by 2030, they will kill two-thirds of all Indians.
The latest National Family Health Survey (2005-06) says at least one in every eight Indian is overweight or obese. In our cities, the situation is worse: one in every five urban Indian is obese and prone to numerous health disorders that obesity generates.
The CSE study has a deadlier tale to tell. The researchers behind the study say that the heavy doses of trans fats, joined with that of salt – which comes from all the so called ‘fun foods’ -- work together to trigger ill health which can lead to death.
Trans fats are notorious for clogging arteries: they deposit on the walls of the arteries and make them narrower. On top of that, when one has large amounts of salt, the blood pressure increases. The heart has to work overtime to push the blood around, which weakens it considerably.
Says Chandra Bhushan: “And there is enough global evidence to suggest that more and more young people are succumbing to problems of the heart at a much earlier age. At an age when they should have been at their productive best, they are loosing productive life by eating this junk.”
“Coming at a time when the world is struggling to contain NCDs or non-communicable diseases, when schools across the country are banning sale of junk foods on their campuses, when several countries are trying desperate measures such as ‘fat taxes’, this study tells us that we need stronger regulations that will reduce the quota of fats, sugar and salt in junk foods, and ones that will force companies to provide information to the public mandatorily,” says Narain.
For details, please call Souparno Banerjee on 9910864339 or write to him at souparno@cseindia.org
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