DINAMALAR NEWS

‘Farm to plate, make food safe’

‘Food safety’ is the theme forWorld Health Day this year

Two million people the world over, many of them children, die every year due to consumption of unsafe food. More than 200 diseases are caused as a result of food being contaminated due to bacteria, virus, parasites, and chemicals. Frequent attacks of diarrhoea lead to cancer. This apart, modern methods of food production, storage, and use are rendering human beings non-resistant to bacteria.

In this background, the World Health Organisation has decided to have food safety as the theme this year of the World Health Day, which is observed every year on April 7.

Rallies have been taken out at several places to drive home the need to have safe food. The WHO has prepared and circulated guidelines to ensure food safety, meeting international standards in preparation of supply of food.

Steps have been suggested as there is a chain of actions. The slogan is: “Farm to the plate, make the food safe.” The WHO, according to DMHO J. Sarojini, has suggested the following precautions: keep the food clean and hygienic; cooked food and raw food must be kept separately; food, particularly meat, must be thoroughly cooked; prepared food must be preserved at the right temperature; and safe water and ingredients like raw material must be used.

Consumers and consumer organisations should be cautious about bogus pharma companies that make false promises of curing diseases like cancer, improving height, reducing flab, relief from joint pains, etc., Assistant Director of Drug Control Authority V.V. Vijaya Sekhar said at a meeting organised by the Federation of Consumer Organisations and the Nehru Yuva Kendra here recently. Coordinator of NYK B. Appa Rao and president of the federation K. Venkata Ramana spoke.

Speakers underline importance of food safety

BHOPAL: Kasturba Hospital BHEL, Bhopal in association with Indian Medical Association BHEL branch organized a public awareness programme on food safety at cultural hall, Piplani to mark World Health Day on Thursday. Executive director, BHEL, AMV Yugandhar was chief guest while GM, HR, PK Goyal was guest of honour.

In her address, Chief Medical Services, Kasturba Hospital, Dr Sarla Menon, emphasized on the importance of WHO Day's theme 'Food safety: from farm to plate, make food safe'. The programme focused on demonstrating the importance of food safety.

Appreciating efforts of IMA and Kasturba Hospital for organizing such programmes, Yugandhar said, "It is our responsibility to follow all rules regarding food safety."

Elucidating on Food safety and Standards Act, joint controller of food and drugs, Pramod Shukla said that street hawkers should pay more attention to cleanliness and hygiene while preparing food.

President, BHEL Ladies Club, Aruna Yugandhar, members of Ladies Club, CISF Commandant Smt Aradhana, all general managers and union leader Shri Amar Singh Rathore were present.

Health Secretary Sharma Gets Additional Charge Of Food Safety And Standards Authority Of India

New Delhi: Health Secretary Bhanu Pratap Sharma, on Thursday has been given additional charge of chairman, Food Safety and Standards Authority of India (FSSAI).

Health Secretary Bhanu Pratap Sharma

The appointments committee of the cabinet (ACC) headed by the Prime Minister Narendra Modi issued order assigning additional charge to Sharma.

According to the ACC order, Sharma will hold the additional charge of chairperson, Food Safety and Standards Authority of India (FSSAI), for three months beyond April 3.

Sharma, a 1981 batch IAS officer of Bihar cadre, was appointed Health Secretary on January 31, in place of Lov Verma, a 1978 batch IAS officer of Uttar Pradesh cadre, who was shifted as Secretary, Department of Empowerment of Persons with Disabilities.

In another appointment, the ACC has appointed Sushma Suri on contract basis as additional secretary in the Department of Legal Affairs.

The Appointments Committee of the Cabinet (ACC) has approved her appointment for a year, an order issued by the Department of Personnel and Training (DoPT) said. She retired on March 31. Her one-year tenure will begin from this month.

The Appointments Committee of the Cabinet (ACC) approved the extension of J S Deepak, Additional Secretary in the Department of Commerce, up to six months.

Deepak, a 1982 batch IAS officer of Uttar Pradesh cadre, will have extended tenure from April 9 to October 8, 2015, the order said.

DINAMALAR NEWS

Health hazards of consuming artificially ripened fruits

The practice has become COMMON in the lastfour to five years

It is that time of the year when the shelves of fruit shops and larders of most residents are filled with the ‘king of fruits’.

The sale of mangoes shoots through the roof in the summer season. The demand during peak season is estimated to exceed 50 tonnes for every three days in the district.

This is far higher than what the market can supply. As a result, carcinogenic (cancer-causing) agents are being used to ripen the fruits quickly for higher volume of sales, says R. Kathiravan, Designated officer of Tamil Nadu Food Safety and Drug Administration Department (Food Safety wing).

The chemicals used for artificial ripening of fruits can cause cancer. Food Safety Officers seized 370 kg of artificially ripened mangoes from a fruit outlet on Race Course on Monday.

In the past four to five years, the practice of artificial ripening has become prevalent in Coimbatore district. Coimbatore has 50 wholesale fruit dealers with around 15 of them dealing exclusively with mangoes during this season. It happens not only in smaller units but even bigger ones.

Artificially ripened mangoes can be spotted through a careful examination of the fruit. They will lack the aroma and will be less juicy compared to the naturally ripened ones.

Fruits that are artificially ripened will be having uniform colour throughout the skin, which will not be the case in naturally ripened fruits. If a person holds it in his hand, they can feel the difference between artificially and naturally ripened mangoes.

These fruits will also be difficult to cut and the inside will be white in colour rather than yellow.

As calcium carbide was an industrial grade product, it contained arsenic and lead participles. These toxic impurities affect the neurological system and reduce the oxygen supply to the brain. Consuming artificially ripened mangoes could result in sleeping disorders and headaches, memory loss, seizures, mouth ulcers, skin rashes, renal problems and possibly, even cancer, he says.

Ethephone, an insecticide, is another chemical used for the purpose. Some vendors also resort to burning kerosene stove or incense sticks in closed rooms to quicken the process of ripening, Dr. Kathiravan adds. All kind of fruits including guava, apples, pineapple, papaya and banana are artificially ripened. He points out that the Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of fruits in India.

HEALTH REASONS, AWARENESS ABOUT ILL EFFECTS OF `TOO BRIGHT' FRUITS KEEP CONSUMERS AWAY FROM KING OF FRUITS

Chennaiites are consuming fewer man goes than earlier.

The city, where more than 700 tonnes of the king of fruits were eaten every day five years ago consumed a mere 300 tonnes a day during the peak of the season last year, considered a good harvest year, said Chennai Fruit Commission Agents' Association president S Srinivasan.

This is surprising because the fruit is considered a `super food' and contains high quantities of Vitamin A and C and other nutrients. It could be because people have become more health conscious, say some. Diabetics in particular are advised to stay away from mangoes.“During summers, we have patients coming with complaints of high blood sugar levels because they could not control their craving for mangoes. We tell them not to stock any at home and that one or two pieces once in a while are OK,“ said Madras Diabetes Research Foundation director Dr V Mohan.

Awareness about the adverse effects of artificially-ripened mangoes, which account for a significant part of the early arrivals, is also keeping many mango lovers away. Many who come to buy mangoes from street vendors say they are uncertain about the quality . “Due to artificial colouring, the taste and quality may be compromised and this is a deterrent for us to buy them off the streets,“ said one.

“By the time the good stock comes in with cheaper price tags, people have lost interest in mangoes,“ said Srinivasan.

At the Koyambedu wholesale market, there are very few mangoes on offer currently but the situation is likely to improve after April 15 when more arrivals are expected from the main mango-growing regions of Krishnagiri, Nammakal and Salem where there have been welltimed spells of rain. However, rain has been scanty in lesser known mangogrowing areas like Tiruttani and Tiruvallur in the northern parts of the state. “The rain came when the trees were flowering. The flowers were knocked off and we are facing a tough time,“ said Bharathi, who grows mangoes on 100 acres in Tiruvallur. “However, we managed to save the situation by planting different varieties of mangoes at different times. As a result, I am expecting at least 50 tonnes of yield this year against the 20 tonnes I managed last year,“ he said.

Several farmers say the way mangoes are bought is also changing and that the Koyambedu market is losing relevance. “We are losing interest in selling to middlemen and to traders in Koyambedu. People who know my farm directly buy from me,“ said Shah Jahan, a mango grower in Salem.

Buying online a safe option

For customers worried about the quality of mangoes in markets, online sites could come as a relief.

Many sites say issues of artificial colouring or sourness do not arise as they offer the best quality after segregating them from the bulk supplied to them.

BigBasket.com co-founder and chief executive officer Hari Menon said they followed a rigor ous sorting procedure. But not too many sites are offering man goes online now because “the quality is not too good“.

Rajendra Kumar of Chennai Basket.com said they expect a good haul by April-end after which 4-5 varieties will be put up for sale. “The price range will depend on the variety but will be lesser than store prices because we will only stock as per the demand and there will be no wastage,“ he said. Prices online will hover between the prices of mangoes in grocery stores and those with street vendors (whose prices may be slightly lower).

For instance, mangoes on ibuyfresh.com range from `60 to `160 a kg now, while the price range at ChennaiBasket.com goes up to `200 a kg depending on the quality.

Joseph, a representative of Frutto.com, said the demand was rising but added that they would begin selling only after a few weeks. “We are currently receiving about 15 orders a day but we shall wait to get quality mangoes.“

Many residents said they could opt for buying mangoes online as they were delivered home. Richa N of R A Puram said, “It is convenient for me and many sites also offer me the option of cancelling the order at any point even after it is delivered to my door.“

Hari Menon hoped the demand would pick up by month-end. “The volumes of mangoes sold last year through the mango mela tripled when compared to the previous year,“ he said.

Manufacturing Unit of edibles seized in Zainakote

SRINAGAR APRIL 09: A team of Food Safety Officers headed by Assistant Commissioner Food Safety inspected various Manufacturing Units of Edibles in Zainakote HMT area of Srinagar city. The team during the inspection found huge quantity of misbranded products, mostly consumed by children including Rice Puffs, Snacks, Chips, Kachri, Maggy Massala and Rasna Orange Juice, the products of New Heena Products.

The team seized 10 quintals of Kachri Snacks, 50 quintals of Magi Massala and 15,000 packets of Rasna Orange Juice powder. The samples of seized products were lifted for laboratory analysis and proprietor of the Unit was prohibited from further manufacturing of these items until reports are received from the Laboratory.

Meanwhile, a huge quantity of rotten vegetables and fruits were destroyed in the main market of the area on spot.

The Food Safety Wing of Drug and Food Control Organization produced 32 challans in the court of Adjudicating Officer, Srinagar, Qazi Sarwar against Food Business Operators which include 18 Milk Vendors for selling, manufacturing substandard and misbranded food items.

60 quintals of food items seized in Srinagar

About 60 quintals of snacks, massala and 15000 packets of a juice powder were seized by Food Safety Wing of Drug and Food Control Organization in Srinagar today. An official spokesman said a team of Food Safety Officers headed by Assistant Commissioner Food Safety inspected various Manufacturing Units of Edibles in Zainakote HMT area on the city outskirts.

The team during the inspection found huge quantity of misbranded products, mostly consumed by children including Rice Puffs, Snacks, Chips, Kachri, Maggy Massala and Rasna Orange Juice, the products of New Heena Products.

The team seized 10 quintals of Kachri Snacks, 50 quintals of Magi Massala and 15,000 packets of Rasna Orange Juice powder.

The samples of seized products were lifted for laboratory analysis and proprietor of the unit was prohibited from further manufacturing of these items until reports are received from the Laboratory.

Meanwhile, a huge quantity of rotten vegetables and fruits were destroyed in the main market of the area on spot.

The Food Safety Wing of Drug and Food Control Organization produced 32 challans in the court of Adjudicating Officer, Srinagar, Qazi Sarwar against Food Business Operators which include 18 Milk Vendors for selling, manufacturing substandard and misbranded food items.

Chithirai Car festival being held on April 14

District Collector K.S. Palanisamy has directed officials to ensure adequate amenities and security for devotees visiting the Chithirai car festivals of the Samayapuram Mariamman Temple and the Woraiyur Vekkaliamman Temple.

Temporary bus stands would be set up at Thuraiyur Road and Attumanthai near Samayapuram in view of the Chithirai Car festival at the Arulmigu Mariamman Temple to be held on April 14, Mr. Palanisamy said speaking at a meeting with officials to discuss the arrangements to be made for the festival here on Wednesday.

Temporary drinking water tanks should be placed at strategic places.

Sanitary inspectors would be deployed to check whether the food and water packets supplied to devotees were hygienic.

Those who wish to organise annadhanams should obtain permission from the Food Safety Officer.

Kerala: Food Safety Department Bans 9 Coconut Oil Brands

For a state known for its kera plantations, coconut remains an inevitable part in the life of Keralites.

Now, the Food Safety Department Commisioner T.V. Anupama has issued orders to ban nine brands of coconut oil from the market after they were found to be adulterated with palm oil and palm kernel oil.

The department has banned oil brands Kera Plus, Green Kerala, Kerala A-one, Kera Super, Kera drops, Blaze, Pulari, Coco sudham and Kallada Priyam from the state on Wednesday, 8 April, reported Asianet News.

Earlier, many had filed complaints on the issue and high prices are said to be the reason behind oil companies opting for adulteration.

Speaking to IBTimes India, an oil mill businessman, on condition of anonymity said: "In Kerala, it is difficult for sincere oil mill owners to survive in the market. That is the reason why many prefer adulteration. While unadulterated coconut oil is accepted in the USA, UK, New Zealand, Dubai and all other places, people in Kerala do not prefer it as it is expensive."

Such unadulterated oil would cost anywhere between ₹150 and ₹160 compared to the tainted ones, which are sold in the market for ₹120 to ₹130 (price varies depending on the price of coconut). People can get good coconut oil in the market but they should be willing to shell out more money.

"However, in order to resolve this issue, the government should take proper measures to check the quality of the oil made in the state as well as coming from other places similar to the quality checking done while exporting to foreign markets," he added.

If banned brands are being sold in the market, consumers can inform the Department on the toll-free number 1800 425 1125.

Akshaya Patra Foundation stresses on food being safe, nutritious, tasty

The Akshaya Patra Foundation which operates on a module that puts hygiene and quality on top of its priorities in food preparation and serving has now gone on to highlight how every meal prepared needs to be completely safe, nutritious and tasty at the same time.

“We also believe that eating is not only for nutrition, it is also for taste. We want children to relish what they eat and hence, we prepare a different dish every day to break the monotony,” said Chanchalapathi Dasa, VC, the Akshaya Patra Foundation. 

“Social awareness and consumer education on food safety will help strengthen the enforcement of food standards, improve hygienic practices and prevent food-borne illnesses. The most relevant of all the measures is creating awareness among people to ensure that their food is safe. Serving children safe, nutritious and hygienic food is our priority to eliminate classroom hunger in India. Our Indian kitchen standards are world-class in terms of ensuring quality and hygiene. With the responsibility of feeding millions of children in India every day, we leave nothing to speculation to ensure safe and nutritious food every time,” he added. 

The practices of food making at the foundation are in sync with the recent World Health Day theme which calls to promote improvement in food safety. 

Its ISO-certified centralised kitchens are equipped to prepare meals for large-scale feeding. A strict kitchen process is observed which includes certain mandatory routines to be followed by each member of the kitchen staff. Food Safety Management Systems are implemented in all the kitchens, be it centralised or decentralised, in order to handle, prepare and deliver food.

All cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting boards, knives and other instruments in these units are sanitised before usage every single day. All vessels used in the kitchens are made of food-safe stainless steel of 304 Grade which retains temperature for long intervals.

The raw materials that are procured are of the best quality and to ensure this robust Supplier Quality Management System (SQMS) is implemented. 

In order to make sure that none of the personal hygiene practises are missed out before the cooking begins, each staff member follows a routine hygiene chart. 

Standardisation of our recipes is an important factor while maintaining high levels of nutrition along with taste.

Ten of the centralised kitchens of the foundation, operational in 24 locations of 10 states, are ISO 22000:2005-certified and the remaining kitchens are in the process of this certification.

Each rice cauldron has a capacity of at least 500 litre; and each dal cauldron has the capacity to cook 1,200 litre to 3,000 litre of dal. The roti-making machines, have a capacity to roll out up to 200,000 rotis from 6,000 kg of wheat flour.

The kitchens are able to properly identify, store and retrieve the raw materials in an appropriate manner.

All the kitchens of Akshaya Patra follow a standard process for preparing the mid-day meals. Specially designed and customised transport vehicles deliver food. These vehicles are steam sterilised before the loading process.

ஒமலூர் அருகே, வாகன தணிக்கையில் சிக்கிய ரூ.50 லட்சம் போதைப்பொருட்கள் தீ வைத்து அழிப்பு அதிகாரிகள் நடவடிக்கை

ஓமலூர்,ஏப்.9-

ஓமலூர் அருகே கடந்த ஆண்டு வாகன தணிக்கையில் பிடிபட்ட ரூ.50 லட்சம் மதிப்பிலான போதைப்பொருட்கள் அதிகாரிகள் முன்னிலையில் நேற்று தீவைத்து அழிக்கப்பட்டது.

போதைப்பொருட்கள் பறிமுதல்

ஓமலூரை அடுத்த தீவட்டிப்பட்டி சோதனை சாவடியில் போலீஸ் சப்-இன்ஸ்பெக்டர் ராமச்சந்திரன் மற்றும் போலீசார் கடந்த ஆண்டு செப்டம்பர் மாதம் 9-ந் தேதி அதிகாலையில் வாகன தணிக்கை மேற்கொண்டனர். அப்போது தர்மபுரியில் இருந்து சேலம் நோக்கி அதிவேகமாக சென்ற ஒரு லாரியை போலீசார் மடக்கி பிடித்து சோதனை நடத்தினர்.

அப்போது அந்த லாரியில் டீத்தூள் உள்ளதாகவும், பெங்களூருவில் இருந்து மதுரைக்கு எடுத்து செல்வதாகவும் டிரைவர் கூறி உள்ளார். ஆனால் அதற்குரிய ஆவணங்கள் இல்லாததை கண்ட போலீசார் அந்த லாரியில் சோதனை நடத்தினர். அப்போது அந்த லாரியில் மூட்டை, மூட்டையாக தடை செய்யப்பட்ட போதை பாக்கு மற்றும் போதைப்பொருட்கள் இருப்பதை போலீசார் கண்டுபிடித்தனர். இதையடுத்து அந்த லாரியில் பதுக்கி வைக்கப்பட்டு இருந்த 4½ டன் எடை கொண்ட 100 மூட்டை போதைப்பொருட்களை பறிமுதல் செய்து தீவட்டிப்பட்டி போலீசில் ஒப்படைத்தனர்.

பின்னர் மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் அனுராதா, பறிமுதல் செய்யப்பட்ட போதை பொருட்களை பரிசோதனைக்காக அனுப்பி வைத்தார். இந்த ஆய்வில் தடை செய்யப்பட்ட நிக்கோடின் மற்றும் புகையிலை அந்த போதைப்பொருளில் கலந்திருப்பது தெரியவந்தது. மேலும் அந்த போதைப்பொருட்கள் தீவட்டிப்பட்டி போலீஸ் நிலையத்தில் தனி அறை ஒன்றில் பூட்டி சீல் வைக்கப்பட்டு இருந்தது.

இந்த போதைப்பொருட்களை தீ வைத்து அழிக்க மாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் அனுராதா உத்தரவிட்டார். இதைத்தொடர்ந்து அவர் தலைமையில், காடையாம்பட்டி பேரூராட்சி செயல் அலுவலர் கலைராணி, உணவு பாதுகாப்பு அலுவலர்கள் அன்புபழனி, சிங்காரவேலு, இளங்கோவன், தீவட்டிப்பட்டி போலீஸ் சப்-இன்ஸ்பெக்டர் கிருஷ்ணன் ஆகியோர் முன்னிலையில் அந்த போதைப்பொருட்கள் லாரியில் ஏற்றப்பட்டு தனவாய் பட்டி ஏரிக்கு கொண்டு செல்லப்பட்டது. அங்கு அந்த போதைப்பொருட்கள் பெட்ரோல் ஊற்றி தீவைத்து எரிக்கப்பட்டது.

எரிக்கப்பட்ட 100 மூட்டை போதைப்பொருட்களின் மதிப்பு சுமார் ரூ.50 லட்சம் ஆகும். மூட்டை, மூட்டையாக போதைப்பொருட்கள் ஏரியில் கொட்டி அழிக்கப்பட்ட சம்பவம் அந்த பகுதியில் பரபரப்பை ஏற்படுத்தியது.

ரூ.50 லட்சம் புகையிலை பொருள்கள் தீ வைத்து அழிப்பு

ஓமலூர் அருகே ரூ.50 லட்சம் மதிப்பிலான புகையிலைப் பொருள்களை உணவுப் பாதுகாப்புத் துறை அதிகாரிகள் தீவைத்து புதன்கிழமை அழித்தனர்.

சேலம் மாவட்டம், ஓமலூர் அருகேயுள்ள தீவட்டிப்பட்டி சோதனைச் சாவடியில், காவல் உதவி ஆய்வாளர் ராமச்சந்திரன் தலைமையிலான போலீஸார், கடந்த 2014-ஆம் ஆண்டு செப்டம்பர் 9-ஆம் தேதி வாகனத் தணிக்கையில் ஈடுபட்டிருந்தனர். அப்போது, தருமபுரியில் இருந்து சேலம் நோக்கி வந்த லாரியை தடுத்து நிறுத்தி சோதனையிட்டனர். அதில் தடை செய்யப்பட்ட புகையிலைப் பொருள்கள் (ஹான்ஸ்) 100 மூட்டைகளில் இருந்ததை போலீஸார் கண்டறிந்தனர்.

பெங்களூருவில் இருந்து மதுரைக்கு நான்கரை டன் அளவில் ரூ.50 லட்சம் மதிப்பிலான புகையிலைப் பொருள்கள் கடத்திச் செல்லப்படுவதை அறிந்த, தீவட்டிப்பட்டி போலீஸார் அவற்றை பறிமுதல் செய்தனர்.

இதுகுறித்த தகவலின் பேரில், சேலம் மாவட்ட உணவுப் பாதுகாப்புத் துறை நியமன அலுவலர் மருத்துவர் அனுராதா, சம்பவ இடத்திற்குச் சென்று, புகையிலைப் பொருள்களின் மாதிரியை எடுத்து, ஆய்வகத்துக்கு சோதனைக்கு அனுப்பினார். சோதனையில், உயிருக்கு ஆபத்தை விளைவிக்கக்கூடிய புகையிலைப் பொருள்கள் கொண்டு வரப்பட்டது உறுதி செய்யப்பட்டதையடுத்து, உணவுப் பாதுகாப்புச் சட்டம் 2006-இன்படி, அவற்றை அழித்துவிட தமிழக அரசு உத்தரவிட்டது. அரசு உத்தரவின் பேரில், மாவட்ட உணவுப் பாதுகாப்புத் துறை நியமன அலுவலர் அனுராதா தலைமையிலான குழுவினர் புதன்கிழமை தீவட்டிப்பட்டி அருகேயுள்ள தளவாய்ப்பட்டி ஏரிக்கு, புகையிலைப் பொருள்களை எடுத்துச் சென்று தீவைத்து எரித்தனர்.

அப்போது, காடையாம்பட்டி செயல் அலுவலர் கலைராணி, உணவுப் பாதுகாப்பு அலுவலர்கள் அன்பு பழனி, சிங்காரவேலு, இளங்கோவன், தீவட்டிப்பட்டி காவல் உதவி ஆய்வாளர் கண்ணன் ஆகியோர் உடனிருந்தனர்.

Nine brands of coconut oil banned

THIRUVANANTHAPURAM: The food safety department has banned nine brands of packaged coconut oil after tests conducted revealed that they were adulterated with palm oil and palm kernel oil.

The brands are Kera Plus, Green Kerala, Kerala A-one, Kera Super, Kera drops, Blaze, Pulari, Coco Sudham and Kallada Priyam. The Coconut Development Board (CDB) has tested the samples after criticism on the low quality of these brands and recommended the intervention of the food safety department.

The food safety commissionerate has invoked Section 36 (3)(b) to prohibit sale of the adulterated brands and food safety commissioner T V Anupama said action will be taken soon. "There were several complaints against sale of substandard packaged coconut oil. Some were sold at half the price. While the original price is Rs 120 per packet, some brands were sold at Rs 50. Following several complaints, CDB conducted tests and recommended action," a food safety official said.

Sale of a banned product can invite a fine of Rs 2 lakh. If the sale is found to be a purposeful violation of order, the department will initiate criminal prosecution.

The department had in 2012 banned sale of three brands of adulterated milk in 2012.

No coercive action on tobacco ban, government told

Granting some relief to manufacturers and sellers of tobacco and tobacco products, the Delhi High Court on Wednesday asked the state government to not take any coercive action to enforce the ban on sale of chewing tobacco. The court of Justice Rajiv Shakdher also agreed to look into the legal issue of whether the definition of “food” under the Food Safety and Standards Act (FSSA) would include tobacco and tobacco products.

In an order issued last week, the Delhi government banned the manufacture, storage and sale of chewabletobacco in the capital for one year under the Food Safety and Standards Act.

The ban has now been challenged by Sugandhi Snuff King Pvt Ltd, a Badarpur-based company which manufactures flavoured and unflavoured chewing tobacco.

According to the plea filed by Sugandhi, the government could not have issued the notification banning chewing tobacco as the product was not within the ambit of the definition of “food” underthe Food Safety Act, but was a regulated product under the Cigarettes and Other Tobacco Products (Prohibition ofAdvertisement and Regulation of Trade and Commerce, Production, Supply and Distribution) Act (COTPA).

The company has also claimed chewing tobacco was distinct from gutkha or paan masala. The plea sought court orders to lift the ban.

During the hearing before the court of Justice Rajiv Shakdher, senior advocate Abhishek Manu Singhvi, appearing on behalf of the company, argued that COTPA was a special law and tobacco was deliberately kept outside the purview of the FSSA by the legislation.

He argued that the ban was “arbitrary” as only chewing tobacco had been banned and not the sale of smokable tobacco. “Smoking causes about 7,00,000 deaths per year in India,” the plea states, adding that consumption of smokeless tobacco and exposure to second-hand smoke caused an estimated “1,00,000 deaths per year”.

Rajiv Nanda, counsel for the government, told the court that the decision had been taken in public interest and that the definition of “food” included tobacco and tobacco-based products.

Is our Food Safe?

A recent survey on Indian food habits and even home cooked food has shown that we have unsafe food habits and almost two million people die every year due to eating unsafe food out of which 1.5 million are children whose lives are simply cut short. Children are more at risk due to unsafe food as they are forced by a UN diktat to eat mid-day meals in schools, which puts them more at risk than others. But even mothers cooking or Ma key haath ka khana has been found to be unsafe. 

The survey shows that Indians are getting unsafe food from farms where it could be laced with toxins due to the overuse of fertilisers and pesticides. Fruits like apples are given a shine with a highly toxic substance and the same apples which sell for Rs 50 a kg are then sold in fancy packaging for Rs 250 a kg. 

Fruits are ripened with the use of chemicals which are known carcinogens and the less said about meat, poultry, dairy and fish products the better. These suffer much in terms of storage. Milk and cottage cheese in India have been found to contain vegetable oils and powders which should not have been there in the first place.

Even housewives are unaware about food safety practices and norms and the survey reveals that most housewives do not reheat food hours after it is cooked and even serve it cold from the fridge. It has been proven that if flies sit on hot food and it is consumed immediately then the person who has consumed it does not fall it but if the food is refrigerated and then consumed it can lead to a bout of gastroenteritis. Housewives, however, are unaware of this. 

The survey conducted by the Andhra Medical College also shows that farming practices coupled with unsafe eating and cooking practices provide a perfect recipe for ill health. While most of these symptoms may not be visible immediately, they can lead to health ailments ranging from allergies, stomach and liver and kidney disease to cancers. Not surprisingly the theme of the WHO this year for World Health Day in Food Safety.

Packaged goods with trans fats, sugar & salt fuelling diseases: Report

The food and beverage industry is fuelling childhood obesity, blood pressure and diabetes by promoting use of packaged goods laden with trans fats, sugar, and salt, according to Dr Shweta Khandelwal, research scientist, Public Health Foundation of India. She was quoting from Chronic Conditions in India – Evidence Based Solutions for a Growing Health Crisis, a joint report released in New Delhi on Tuesday.

The report was released by minister of state for science and technology Y S Chowdary after launching Centre for Control of Chronic Conditions (CCCC), a centre focussed on generating knowledge and awareness about chronic diseases in India.

Both the initiatives, the report and CCCC, are developed through international partnership between four leading institutions - the All India Institute of Medical Sciences, New Delhi; Emory University; London School of Hygiene & Tropical Medicine; and Public Health Foundation of India.

Among other things, the report looks at the rising tide of chronic conditions in India and argues that the cost of inaction towards chronic conditions would be too high for India to bear. 

Khandelwal explains, “Wrong diet or trans fat foods are hugely responsible for pumping in all sorts of unhealthy concoctions touted with unchecked health claims. Scientific evidence shows that food and beverage industry is fuelling childhood obesity, blood pressure and diabetes very early on by promoting use of packaged goods laden with trans fats, sugar, salt, and saturated fats. This unhealthy environment predisposes us to chronic disease risk factors and events.”

She adds, “Wrong type of oil selection is an important risk factor. Subsidised oils are usually promoting dyslipidemia, bad cholesterol, etc. Indians are as it is predisposed to higher chronic disease risks than other ethnicities. Saturated and trans fats are bigger contributors than overall oil intake. Type of fat along with quantity is of prime importance.”

With regard to gutkha and tobacco ban, Khandelwal states, “I strongly support the ban but long-term high level commitment must not to dilute this ban. Also I would request agriculture and health department about long- term strategies on advertising control, promoting locally available healthy whole grains, fruits, and avoiding processed goods. Subsidies on healthy options and taxes on high salt, sugar and fats are what I propose.” 

Lauding the international collaboration, Prof. M C Misra, director, AIIMS, comments, “India alongside other developing nations has not yet got over infectious disease burden in all age groups and childhood in particular. It is also projected that India and China will house largest proportion (>80%) of elderly population with all antecedent health issues, which would include chronic disease burden, which has not been witnessed earlier. India has already passed the early stages of a chronic disease burden (diabetes, stroke, cardiovascular diseases, mental health illness etc.).”

Misra points out, “As if that was not enough we face injury epidemic in the current millennium. If we go by the number today, injury has become a major public health problem in developing countries as also in developed countries. Developed countries have done well by formulating and enforcing injury prevention strategies. Realistic dimension of injury burden has not been well appreciated. Injury epidemic is real in developing countries and 88% of injury burden remains in Asia, which is contributed largely by India and China, two populous nations and developing economies.”

He adds, “When we compare death in all age groups, injury is at No. 3, but when it comes to years of productive life lost and Disability Adjusted Life Years (DALYs) due to injury, it exceeds both put together cancer and heart disease together. In view of the implications for future disease burden and the demographic transition that is in progress in India and globally the agenda of chronic diseases and injuries should be a priority. This international collaboration between AIIMS, Emory University, LSHTM and PHFI will be the beginning to strengthen institutional framework, national and international capacity building and networks in the regions that will translate evidence into policy and practice.”

Chronic conditions is now the leading cause of death in India, accounting to more than 5 million deaths each year – which is over 53% of all deaths. This is projected to rise to almost three quarters of deaths by 2030. They are also a leading cause of disability.

In his address, Prof. James Curran, dean, Rollins School of Public Health, Emory University, Atlanta, USA, states, “The challenge of chronic conditions confronting India cannot be overstated. It is assumed that chronic conditions are diseases only affecting rich countries or the rich people in poor countries. Evidence now tells us that this is untrue. Chronic conditions are now a global challenge and there is a pressing need for greater understanding on how it affects people, and even threatens to undermine economic development. There is also an urgent need to advocate the integration of best practices for various chronic diseases and injuries with one another as India progresses with its national health agenda, hence this international partnership serves as a platform that will try and make a real difference to health outcomes in this enormously important area.”

The secretariat for this global partnership will be at the Public Health Foundation of India. CCCC is multi-disciplinary group of researchers and health professionals representing a spectrum of clinical, public health, genetics, biochemistry and social science disciplines. The work focusses on the priority chronic conditions of cardiovascular diseases and stroke, mental disorders, diabetes, chronic lung diseases, cancers, injuries and chronic kidney diseases.

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முண்டியம்பாக்கத்தில் உணவு பாதுகாப்பு விழிப்புணர்வு கண்காட்சி

விக்கிரவாண்டி, ஏப். 8:

விக்கிரவாண்டி அருகே முண்டியம்பாக்கத்தில் உள்ள விழுப்புரம் மாவட்ட அரசு மருத்துவ கல்லூரி மருத்துவமனையில் வெளி நோயாளிகள் பிரிவு எதிரே உலக சுகாதார தினத்தை முன்னிட்டு விழுப்புரம் மாவட்ட உணவு பாதுகாப்பு துறை மற்றும் மருத்துவ கல்லூரி சமுதாய துறை சார்பில் உணவு பாதுகாப்பு பற்றிய விழிப்புணர்வு கண்காட்சி நடந்தது.

உணவு பாதுகாப்பு மாவட்ட அலுவலர் ஆறுமுகம் தலைமை தாங்கினார். ஆர்எம்ஓ மணிவண்ணன் முன்னிலை வகித்தார். கல்லூரி டீன் உஷா சதாசிவன் கண்காட்சியை துவக்கி வைத்து பார்வையிட்டார்.

உணவு பொருட்களில் செய்யப்படும் கலப்படம், அந்த பொருட்களுக்கான வித்தியாசம் மற்றும் எந்தெந்த உணவில் என்ன சத்து பொருட்கள் இருக்கின்றன போன்றவற்றை கண்காட்சியை பார்த்த பொது மக்களுக்கு விளக்கமளித்தனர்.

சமுதாய துறை டாக்டர்கள் ஸ்ரீராதா, சரண்யா, நல கல்வியாளர்கள் சுதா, ஜெயச்சந்திரன், ஆய்வக நுட்புனர் கண்ணன், உணவு பாதுகாப்பு அலுவலர்கள் ரவிக்குமார், கதிரவன், சமரேசன், ஷேக்அலி, ஜெயராஜ், முருகதாஸ், பழனிசாமி, சங்கரலிங்கம் மற்றும் கல்லூரி மாணவர்கள் கலந்து கொண்டனர்.

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ரூ.20 லட்சம் புகையிலை பொருட்கள் பறிமுதல்

திண்டுக்கல், ஏப். 8:

திண்டுக்கல் நகர் பகுதியில் நேற்று உணவு பாதுகாப்பு துறை சார்பில், மாவட்ட நியமன அலுவலர் சாம் இளங்கோ, உணவு பாதுகாப்பு அதிகாரி செல் வம் ஆகியோர் திடீர் சோத னையில் ஈடுபட்டனர். அப் போது மெயின் ரோட்டில் தனியாருக்கு சொந்தமான குடோனில் தடை செய்யப்பட்ட புகையிலை பொருட் கள் பதுக்கி வைக்கப்பட் டது தெரிய வந்தது. இதை அடுத்து 2ஆயிரத்து 500 கிலோ எடையுள்ள ரூ.20 லட்சம் மதிப்பிலான புகை யிலை பொருட்களை அதிகாரிகள் பறிமுதல் செய்த னர்.இதுகுறித்து சாம் இளங்கோ கூறுகையில், இந்திய உணவு பாதுகாப்பு சட்டத்தின கீழ் சோதனை நடந்தது. திண்டுக்கல்லில் குடோனில் பறிமுதல் செய்யப்பட்ட புகையிலை பொருட்கள் பரிசோதனைக்கு அனுப்பப்படுகிறது. அதில் போதையின் அளவுக்கு ஏற்ப, உரிமையாளருக்கு அபராதம் மற்றும் கைது நடவடிக்கை எடுக்கப்படும் என்றார்.

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உணவு பாதுகாப்பு அதிகாரிகள் நடவடிக்கை கார்பைட் கற்கள் மூலம் பழுக்க வைத்த 300கிலோ மாம்பழம் பறிமுதல்

பொள்ளாச்சி, ஏப். 8:

பொள்ளாச்சி மார்க்கெட் பகுதியில் உள்ள ஒருகடையில் கார்பைட் கற்கள் மூலம் பழுக்க வைக்கப்பட்ட மாம்பழங்களை உணவு பாதுகாப்பு அதிகாரிகள் பறிமுதல் செய்தனர்.

பொள்ளாச்சி மார்கெட்டுக்கு கொண்டுவரப்படும் மாம்பழங்களில் பெருமளவு பழுக்காத நிலையில் காயாக இருப்பதால், அதனை எளிதில் பழுக்க வைக்க பெரும்பாலான வியாபாரிகள் கார்பைட் கற்களை பயன்படுத்துவதாக புகார் எழுந்தது. இதுபோன்று கார்பைட் கற்கள் கொண்டு பழுக்க வைக்கப்படும் மாம்பழங்களை சாப்பிடுபவர்களுக்கு பல்வேறு உடல் உபாதைகள் ஏற்படும் என்பது தொடர்பான புகார், உணவு பாதுகாப்புத்துறை அதிகாரிகளுக்கு வந்தது. இந்நிலையில், மார்க்கெட் பகுதியில் உள்ள சில கடைகளில், கார்பைட் கற்கள் மூலம் மாம்பழங்கள் பழுக்க வைக்கப்படுவதாக எழுந்த புகாரை தொடர்ந்து, உணவு பாதுகாப்புதுறை அலுவலர்கள் சுப்புராஜ், கோவிந்தராஜ், செல்வபாண்டி உள்ளிட்டோர் மார்க்கெட்டில் உள்ள மாம்பழக்கடையில் நேற்று திடீர் ஆய்வு மேற்கொண்டனர். இதில் மார்க்கெட்ரோட்டில் உள்ள மொத்த விற்பனை கடையில் கார்பைட் கற்கள் மூலம் மாம்பழம் பழுக்க வைக்கப்பட்டிருந்தது தெரிய வந்தது. இவ்வாறு பழுக்கவைக்கப்பட்ட சுமார் 300கிலோ மாம்பழங்களை அதிகாரிகள் பறிமுதல் செய்து, அதனை குப்பை கிடங்கில் கொண்டு கொட்டினர்.

கார்பைட் கற்கள் மூலம் மாம்பழங்களை பழுக்க வைப்பதை தடுக்க, மாம்பழம் விற்பனை செய்யப்படும் கடை உரிமையாளர்களுக்கு எச்சரிக்கை நோட்டீசை உணவு பாதுகாப்புதுறை அலுவலர்கள் வழங்கினர்.

மாம்பழங்களை செயற்கையாக பழுக்க வைத்தால் நடவடிக்கை உணவு பாதுகாப்பு அலுவலர் எச்சரிக்கை

தர்மபுரி, ஏப்.8:

தர்மபுரியில் மாம்பழங்களை செயற்கை பழுக்க வைத்தால், கடும் நடவடிக்கை எடுக்கப்படும் என மாவட்ட உணவு பாதுகாப்பு அலுவலர் எச்சரிக்கை விடுத்தார்.

தர்மபுரி மாவட்ட உணவு பாதுகாப்பு, தர நிர்ணய சட்டம் மற்றும் உரிமம் பெறுவது குறித்து விழிப்புணர்வு கூட்டம் நேற்று நடந்தது. இதில் உணவு பாதுகாப்பு துறை மாவட்ட நியமன அலுவலர் டாக்டர் தினேஷ் தலைமை வகித்து பேசியதாவது:

தர்மபுரி மாவட்டத்தில் உள்ள உணவகங்களில் பாதுகாப்பான, தரமான கலப்படம் இல்லாத உணவு பொருட்களை விற்பனை செய்வதை உறுதி செய்ய வேண்டும். இருதய நோய், புற்றுநோய் மற்றும் உடல் உபாதைகளை ஏற்படுத்தக்கூடிய செயற்கை நிறங்களை பயன்படுத்தக்கூடாது. ஒரு முறை பயன்படுத்திய எண்ணெயை மீண்டும் சமையலுக்கு பயன்படுத்தக்கூடாது.

கோடை காலங்களில் விற்பனை செய்யப்படும் குடிநீர், குளிர்பானங்களில் செயற்கை நிறங்கள், சாக்ரீன்களை சேர்க்க கூடாது. மாம்பழங்களில் கார்பைடு கல் வைத்து, செயற்கையாக பழுக்க வைக்கக்கூடாது. காலாவதியான உணவு பொருட்கள் விற்பனை செய்வதை தடுக்கவேண்டும்.

உணவு பொருட்களை பாக்கெட்டுகளில் மட்டும் அடைத்து விற்பனை செய்ய வேண்டும். அடைக்கப்பட்ட பொருட்களில் தயாரிக்கப்பட்ட தேதி, விலை, காலாவதி தேதி, சத்துகள் விபரம், குறியீடுகள், தயாரிப்பாளர் முகவரி உள்ளிட்ட 8 அம்சங்கள் லேபிளில் இருக்க வேண்டும். இவ்வாறு டாக்டர் தினேஷ் பேசினார்.

கூட்டத்தில், லைசென்ஸ் பெறுவது குறித்தும் உணவு பாதுகாப்பு சட்டங்கள் குறித்தும் விளக்கம் அளிக்கப்பட்டது. இதில் உணவு பாதுகாப்பு அலுவலர்கள் கோபிநாத், சேகர், சிவமணி, குமணன், நந்தகோபால், நகர வர்த்தகர் சங்க தலைவர் உத்தண்டி, செயலாளர் நாகராஜன், தங்கவேல் மற்றும் பலர் கலந்து கொண்டனர்.

Milk samples with sugar, edible oil ring health alarm

PUNE: Milk samples collected from the Pune administrative division and tested were found adulterated with sugar and edible oil, and of substandard quality. 

A Food and Drug Administration (FDA) report showed about 24% of the 408 milk samples drawn between April 2014 and March 2015 were either unsafe or did not comply with the standards set by the Food Safety and Standards Authority of India (FSSAI). 

FDA officials, who drew the samples to check if they were fit for consumption, found 15 to be unsafe while 83 failed to meet the standard criteria. They struck a cautionary note on the eve of World Health Day on April 7 which has 'make food safe' as the theme this year. 

The samples were taken from milk collection centres, tankers, processing units, local dairies and vendors and tested at notified public health laboratories in Pune and Mumbai. Officials have filed criminal cases against suppliers found selling unsafe milk. 

"Barring 15 samples, wherein milk was adulterated with sugar and edible oil rendering it harmful for consumption, the rest of the 83 samples were sub-standard, but safe for consumption. It means they lacked the amount of fat and solids-not-fat (SNF) as per norms laid down by the law," Shashikant Kekare, joint commissioner (food) of FDA, Pune, said. 

SNF refers to solids-not-fat, comprising protein, carbohydrates, vitamins and minerals in milk other than milk fat. While the sugar content in milk is bad for diabetics with high sugar levels, the oil is a worry for those fighting obesity. 

"We have strengthened our surveillance. Safety of human lives is of utmost importance and no one will be allowed to play with the lives of consumers," said Kekare. 

As many as 12 of the 15 samples found unsafe for human consumption were adulterated using sugar and the remaining three had edible oil. Consumption of such milk can be harmful especially to diabetics and the obese, Kekare added. 

The unsafe samples found adulterated with mainly sugar and edible oil were drawn from Satara (4), Solapur (5), Kolhapur (2) and Sangli (3) and Pune (1). 

"Milk is the most common food we recommend to patients for its nutritive value. Naturally, we don't consider the presence of adulterants like sugar and edible oil when we do so. Consumption of sugar-laced milk on a regular basis will be hazardous for diabetics or people with elevated blood sugar levels," said internal medicine expert Abhijit Joshi of Joshi Hospital. 

"If a diabetic is following the prescribed diet and medication, he or she may still have less control over the sugar level after consuming such milk every day," he added. Clinical nutritionist Dhanashree Karmarkar Jadhav said, "Every calorie counts for obese or a diabetic person. Such unaccounted for calories can cause much harm." 

The law underlines strict punishment for milk suppliers whose samples are found unsafe for human consumption. Earlier when the Prevention of Food Adulteration Act, 1954 was in force, FDA would file a case against a supplier in the court of law even if the sample had less amount of fat and SNF. 

Now, with the new Food Safety and Standards Act, 2006, the FDA officials can only fine them for such offences. A case is filed against a supplier only when the sample is found unsafe for consumption, Kekare said. 

The Food Safety and Standards Act, 2006, which came into effect on August 5, 2011, looks at various aspects of milk adulteration and divides them into segments like safe food, food not of the nature or substance or quality demanded, extraneous but harmless matter, misbranded items and unsafe for consumption.

No hands to ensure food safety measures

At a time when the World Health Organisation has set food safety as the theme for this year’s World Health Day, the Food Safety Commissioner in the State is struggling with severe manpower shortage.

Of the 155 posts in the State, only 63 are occupied. Of this, eight people in the department would retire from service, bringing down the team to almost one-third its strength.

Senior officers in the department told The Hindu that the government has not yet notified the vacancies. As the whole process of recruiting new candidates is expected to take at least two years, the government had sought to retain old hands. Though it came out with an order on August 27, 2014, to retain some of the senior staff on contract, only about five were retained.

Vacancy notification, recruitment through the public service commission and training for at least six months to get them working for the department is said to take about two years. However, the most understated aspect in the process is that the government has not set up a training institute, said an official.

Though the State has analytical laboratories-Thiruvananthapuram, Ernakulam and Kozhikode-how much they are able to contribute towards public awareness and building food safety measures is uncertain. Two more laboratories in Palakkad and Pathanamthitta have also been proposed. Pathanamthitta currently has a makeshift lab that functions during the Sabarimala season. Over a year ago, the High Court had directed the setting up of a lab in Palakkad, which would serve as first check point for food safety in the State.

Tug-o-war for power

The Food Safety and Health departments are yet to work hand in hand when it comes to implementing food safety measures. While the Food Safety and Standards Act 2006 had rested all the legal powers with the Food Safety Commissioner’s office, the frequent health department raids on eateries is seen by the hoteliers as the means with which the government keeps the public happy. The Health department is not vested with legal powers to act upon food safety issues , said the Food Safety department.

FDA report flags 15% food samples as unsafe in Bhopal

BHOPAL: Be watchful before you quench your thirst by drinking packaged drinking water or consuming sweets. These two are from a list of many food products that Food and Drug Administration (FDA) found adulterated in state capital. 

Approximately, every sixth food sample was found of substandard quality in Bhopal in last two years. Experts have a word of caution. Regular consumption of such food can prove hazardous. 

Unsafe food is a cause of more than 200 diseases ranging from diarrhoea to cancers, experts said highlighting importance of food safety on the eve of World Health Day, on Tuesday. Incidentally, the theme for World Health Day 2015 is 'food safety'. 

According to latest FDA report, about 15% of food samples drawn between 2013 and 2015 (February) in Bhopal were either unsafe or did not comply to standards set by Food Safety and Standards Authority of India (FSSAI). It included milk and milk products, fast food, packaged mineral water, dal, mustard oil, papad among others. Officials took about 500 food samples to check if they were fit for consumption. 

"'We strongly recommend that food with colorants, fast foods and cola beverages should be avoided. It is particularly harmful for children," said paediatrician Dr Rakesh Sukheja. 

A study carried out by Centre for Science and Environment (CSE) on street food and packaged food and released on Monday, cited while microbiological contamination of street food is a concern, its most common replacement is processed and packaged food which is laden with chemical additives. 

"Long-term risks of many of these are not known. Besides chemical additives, ultra-processed junk foods are known to be high on salt, sugar and fats, including trans-fats. Considering their established linkages with non-communicable diseases such as diabetes, obesity and heart disease, it would be more than appropriate to consider these foods as unsafe too," going by the study findings.

Experts praise FDA role in ensuring food safety

NAGPUR: It might have been only recently that the World Health Organisation has started focusing on food safety. Indian authorities, however, were among the first to identify problems as well as form regulations in this regard. In fact, the Food Safety and Standards Authority of India (FSSAI) guidelines inspired similar acts in the United States of America, said experts at a recent CME on food safety organized by city branch of Indian Medical Association (IMA). 

Deputy commissioner of Food and Drug Administration (FDA) SS Desai was the chief guest while faculty included Dr Mohan Khamgaonkar, Dr Sarita Ugemuge, Dr Abhijeet Deshmukh and food safety expert Prabodh Halde. 

"It is predicted that by 2020, India will become the world's kitchen. With diverse agro-climatic conditions, we can produce all kinds of food and are the foremost producers of milk, pulses and tea. With changing times, chemicals have entered food through products like nutraceuticals and health supplements. Considering all this, a need for an all-encompassing law was felt instead of one against adulteration only. So, FSSAI guidelines were made, replacing several older acts," informed Halde, who is also associated with Association of Food Scientists and Technologists. 

He said the rules were formulated so well that even United State of America (USA) took a leaf out of our book in the act that they adopted in 2012. He also praised the efforts of the state's FDA officials for conducting the highest number of inspections in the country. 

Desai gave more detailed information about the way FDA has worked since the act was implemented in 2011. "We have conducted numerous random inspections, sampled products at each stage of processing to identify wrong doers and acted against even the most reputed establishments in Nagpur division. Licenses have been suspended and products have been recalled too. Such stringent action has not happened anywhere else," he said. 

He also said in three years a lot of improvements have happened as FDA can now take action against offenders rather than only reporting them. "The offenders getting strict punishments has also ensured that the number of offences went down tremendously, " Desai said. 

Certain factors, like, how much pesticides are used in a farm or how a product is grown is out of our control, but we start tracing products as soon as they leave farms," said Desai.

IMA guidelines on food safety to be released

On the occasion of World Health Day on Tuesday (April 7), the theme this year being Food Safety, the Indian Medical Association (IMA) has come out with a set of guidelines, with an accent on the State. The IMA guidelines will be released by Chief Minister Oommen Chandy, on Tuesday.

The IMA pointed out that given the alarming increase in the incidence of lifestyle-related diseases in the State, it was high time that a radical change was brought about in the food practices of Malayalis and the levels of fat and carbohydrates in the diet were brought down to moderate levels.

The guidelines say that the accent should be in consuming balanced meals, which includes a portion each of locally available vegetables and fruits, a portion of grains and a portion of proteins, with one helping of a dairy product.

Rice servings must be reduced and instead of deep frying, the cooking method should be preferably steaming. Food once cooked should not be re-heated as far as possible. Safe and healthy food should be provided in school canteens. Water should be served in stainless steel or glassware or good quality plastic.

The IMA also suggests that the deep-fried tea-time snacks be replaced with traditional healthy steamed snacks like steamed banana, ada or kozhukkatta , or sprouts and that high calorie sugary drinks like aerated drinks be replaced with healthier lime juice, buttermilk and tender coconut water.

Restriction of salt and sugar intake, avoiding food preservatives and additives, encouraging of local farming initiatives, consumption of healthy oily fishes like sardines and mackerels and creating awareness on understanding food labelling are other suggestions put forth by the IMA in its guidelines to promote food safety.

WHO’s key facts for promoting food safety – Keep clean, Separate raw and cooked foods, Cook thoroughly, Keeping food at safe temperature, Using safe water and raw materials for cooking – should be strictly followed.

On World Health Day, PM Modi puts focus on food safety

Prime Minister Narendra Modi wished the nation on the occasion of World Health Day on Tuesday, and also said that securing food safety is of utmost importance for the good health of the nation.

Modi also said that, "the government is working tirelessly to realise the dream of a healthy India where every citizen has access to proper & affordable healthcare".

In a series of tweets, the prime minister said that, "On World Health Day, I pray that all of you remain in the best of health & at the same time inspire others to lead a healthy life", and, "Theme of this year's World Health Day, Food Safety is an essential pre-condition for good health & we all must focus on it".

UT Govt to Prepare Food Safety Policy

PUDUCHERRY: The Puducherry government is moving towards formulating policies on Food safety, Local Administration Minister N G Paneerselvam has said.

He was speaking on the occasion of World Health Day on Tuesday. At a panel discussion on this year’s World Health Organisation (WHO) theme ‘Various Aspects of Food safety’, he said that the multi disciplinary gathering comprising Institution of Public Health Engineers India -- Chennai, Pondicherry Regional Centre, Centre of Innovation and Excellence of Vinayaka Mission’s Sikkim University, in association with the Public Works Department, Puducherry, would provide inputs for the policy.

The food chain parameters from the agricultural field to the dining table like avoiding pesticides, artificial ripening using carbides, prevention of flies and other contamination require continuous advocacy and a sustainable information, education and communication strategy, he added. Paneerselvam went on to say that the WHO has been striving for better health, prevention of epidemics, development of life saving vaccines, tackling human disasters and war related diseases across the world. This year’s theme of food safety is appropriate to a country like India, which has a large population, a considerable amount of which suffer due to food related diseases. Food hygiene, prevention of contamination, maintaining quality in food preparation, storage and serving the food in a safe manner requires considerable effort and awareness, particularly among children and women, he noted.

One-third of PGI's eating joints 'poor' in food safety

CHANDIGARH: The topic for the World Health Day (April 7) 2015 is 'Food Safety'. The PGI's School of Public Health conducted a study aimed at ascertaining the determinants of degree of conformance of eating establishments (EE) to Food Safety and Standards Regulations 2011(FSSR-2011).

Dr Puja Dudeja - who carried out the study as part of her PhD thesis - is being asked by public health experts across the country to screen 'Farm to Fork' (a short film on this topic) on Tuesday, as part of the WHO Day. This film was part of the research work of Dr Dudeja. She - along with Dr Amarjeet Singh, professor, School of Public Health, PGI - took the lead in initiating research on food safety aspects in a hospital setting.

As far as the status of conformance was concerned, no EE was found to be 'excellent', while one-third of EEs were rated as 'poor'. The minimum score was 41.28%, and the highest score was attained by the kitchen of the PGI's Dietetics Department (77.25%). The reasons for the poor score of EEs were poor personal hygiene and lack of training among food handlers. The safety practices of food handlers in preventing microbial cross-contamination are dismal. Lack of hygiene and sanitation, poor maintenance, and inappropriate disposal of solid waste in the EEs contributed to the lack of food safety.

The findings highlight the importance of food hygiene education for food handlers, and the need to inculcate the practices of good personal hygiene in them. Food business operators (FBOs) were not aware of the new law on food safety and hygiene.

Stress on organic farming for safe food

Chief Minister Oommen Chandy releases ‘Guidelines on safe and healthy food’ brought out by the Indian Medical Association in Thiruvananthapuram on Tuesday. 

Chief Minister Oommen Chandy said it was high time people realised that safe food was the primary requirement for health.

Safe food is a universal requirement and everyone should work together towards creating the ideal environment for promoting availability of safe food, Chief Minister Oommen Chandy has said.

Inaugurating the State-level observance of World Health Day here on Tuesday, Mr. Chandy said it was high time people realised that safe food was the primary requirement for health. The demand for safe food should come from the people and become a movement so that organic farming initiatives get more impetus, he said.

The logo on Food Safety was released by Home Minister Ramesh Chennithala. He said adulteration of food and excessive use of pesticides in farm products should be strictly restrained and that the people should cooperate with the government in putting a stop to such practices.

Health Minister V.S. Sivakumar, who presided over the function, said the government was in the process of strengthening the Food Safety Department by augmenting testing facilities. Apart from the 70 Food Safety Officers currently functioning, 155 posts have already been created. Steps will also be taken for appointing Food Safety Officers in all 140 Assembly constituencies.

Guidelines

Mr. Chandy released the ‘Guidelines on safe and healthy food’, brought out by the Indian Medical Association on the occasion of World Health Day on Tuesday, by handing over a copy to Health Minister V.S. Sivakumar. A seminar on ‘Safe food and food policy’ organised by the IMA and the Community Medicine Department of the Government Medical College, Thiruvananthapuram, was also held on the day.

IMA to discuss ‘what Kerala should eat’

Is it safe to give honey to babies the age of one? Think about the risks involved, says Ajit Bhaskar, district president of the Indian Medical Association (IMA).

There were a number of similar hazards people invited upon them through unhealthy and uninformed eating habits, Dr. Ajit said.

“Our World Health Day observance this time will discuss all this and more,” he said on Monday, giving details of district-level programmes to be organised as part of World Health Day on Tuesday. A variety of programmes, including talks and release of a ‘food safety document’ on the main theme of the observance (From farm to plate, make food safe), will be held here on Wednesday.

“The dangers of using colouring agents and food additives besides different sources of food poisoning,” will be a major talking point this time, said Dr. Ajit.

He said the observance would begin with the release of balloons with food safety messages inscribed on them to the skies in front of the Corporation office on the beach at 7 a.m. on Wednesday.

A public awareness seminar and discussion with the participation of different stakeholders including representatives of media, police department, residential association, catering association, hotel and restaurant association, cool-bar owners’ forum, fruits and vegetable vendors collective will be the highlight of the day.

“Experts will participate in the discussion on ‘What Keralites should eat, as part of the programme,’ said Dr. A.K. Abdul Khadar, chairman of the food Safety Committee of the IMA, who spoke on the occasion. A copy of the ‘Food Safety Document’ to be released by Chief Minister Oommen Chandy in Thiruvananthapuram on Wednesday will be made available to the district food safety officer during the programme. A food safety quiz for medical students to be organised by the government medical college and a poster designing contest for nursing and paramedical students will be held.

‘Grow your own food’

Food contamination and adulteration are concerns that need to be dealt with this World Health Day, said district Food Safety Officer Ajith Kumar. He said it is difficult to say which item is more contaminated. It is the short supply of the product in demand that triggers adulteration. Contamination can be of cooked food and raw food. While it is bacterial contamination in cooked food that is more widespread, chemical contamination of raw food cannot be overlooked.

The chemical (mainly pesticide) contamination levels are definitely high but washing with salt water and vinegar does bring it down to a great extent, say food safety experts.

The difficulty in procuring quality vegetables is a concern, which many groups have cashed in on, said Dr. K.V. Beena, district programme manager, National Health Mission. An example is the Haritha project of the Women’s Wing of Indian Medical Association, which encourages vegetable gardening, she added.

Food safety ultimately boils down to the fact that it is best to grow and cook one’s own food, said Dr. Sunny Orathel, president of the IMA, Kochi.

Contamination of food is the greatest challenge for food safety in India

“Scientific evidence has shown that contamination of food is a serious issue in India as unchecked microbial activity, and the use of pesticides and antibiotics seriously compromise food safety while consumption of junk food and other chemically-laced foods adds to the problem,” said Chandra Bhushan, deputy director general, Centre for Science and Environment (CSE), flagging the nation’s key concerns on the eve of the World Health Day.

Food safety is the theme of the 2015 World Health Day. According to the World Health Organization (WHO), over 2 million people -- 1.5 million of them children -- die each year in the world due to diarrhea from contaminated food and water; of the 2 million, nearly 700,000 die in South Asian countries alone. In 2013, about 10 per cent of the deaths in India of children below 5 years were due to diarrhea.

“There is limited understanding of estimates of disease and deaths from all food-safety related issues. India also does not know the exact burden of all food-borne illnesses,” points out Chandra Bhushan. CSE has, however, focused its attention on some key factors that impact the quality of food in the country.

Use of pesticides

CSE researchers say pesticide use and management in India is largely unregulated and food contaminated with pesticide residues is freely used by unsuspecting consumers. Pesticides are linked to long-term health effects such as endocrine disruption, birth defects and cancer. Besides raw agriculture produce, pesticides have been found in packaged food products such as soft drinks, bottled water and in human tissues in India. “In India, unregistered pesticides are being used – and without maximum limits set on their use. The usage is largely influenced by marketing initiatives of industry,” said Bhushan.

Use of antibiotics

Indiscriminate use of antibiotics for non-therapeutic reasons such as growth promotion and mass disease prevention is a common practice in intensive industrialised farm settings in the country. Both residues of antibiotics and resistant bacteria can get transferred to humans through contaminated food. The problem of drug resistance linked with this practice, further makes the food-borne illness difficult to treat. Most bacteria that cause food-borne illnesses such as E coli, salmonella and campylobacter are already found to be multi-drug resistant in the country.

Street food and packaged food

While microbiological contamination of street food is a concern, its most common replacement is processed and packaged food which is laden with chemical additives. Long-term risks of many of these are not known. Besides chemical additives, ultra-processed junk foods are known to be high in salt, sugar and fats including trans-fats. Considering their established linkages with non-communicable diseases such as diabetes, obesity and heart disease, it would be more than appropriate to consider these foods as unsafe too.

Adulteration

Controlling adulteration is a big challenge but is of critical importance. A key example is milk which in recent years has been found to be adulterated in most states with water as well as detergents. The water could have been contaminated with bacteria or virus and detergents are toxic to human body.

Says Bhushan: “The challenges are compounded as most people in India are undernourished as well as unaware about the very concept of food safety. The connection between ‘food’ and ‘health’ (or disease, in this case) is not understood very well. But India can no longer afford to remain in this dilemma of whether it should provide ‘food’ or ‘safe food’ to all.”

What India needs to do

• Implementation and enforcement of the Food Safety and Standards Act (FSS) needs to be strengthened: CSE believes an effective monitoring mechanism is the key to the success of Indian food safety regulatory framework. Limited capacity of enforcement authorities should not be a hindrance and should be augmented. Also, financial and legal penalties should be set in order to ensure deterrence. Procedures and practices of product approval, registration and licensing of food business operators should facilitate greater enforcement of the law of the land. Greater emphasis on imported food products is also required.
• Food testing laboratory infrastructure and skills needs to be strengthened: With existing facilities being inadequate, a country-wide network of public and private laboratories with required infrastructure and skills for food testing is critical to the enforcement of food safety regulations.The Food Safety and Standards Authority of India (FSSAI) needs to build upon on this going forward. It will also help in timely identifying and addressing a food-safety emergency.
• Limits of chemicals or determinants of unsafe food need to be set: Science-based standards in line with international best practices for currently and newly identified chemicals should be set. For example, the FSSAI should set maximum residual limits for antibiotic residues in chicken and other food-producing animals. These should reflect therapeutic use only. Antibiotics for growth promotion and mass disease preventionshould be banned as done in several European countries. Antibiotics critical for human medicine should also be prohibited. Similarly, stringent limits for trans-fats in hydrogenated oils at 5% should be set and implemented at the earliest.
• Training, education and awareness of all stakeholders should be a priority: Mass communication efforts and initiatives are the need of the hour. Those working at farms, factories, handlers and consumers across the country should be continually made aware about food safety risks and best practices. Training programmes should be institutionalized for street food vendors and food safety officers. Greater emphasis needs to be given to appropriate food labeling to better inform consumers.
• A national level disease surveillance and public alert system should be set: It is important to record all acute and long-term food-borne cases and their reasons, specifically other than microbiological such as such as pesticides to be able to address the issue in totality. Monitoring of antibiotic resistance trends in live animals, retail meat and humans would help tackle the antimicrobial resistance. A public alert system in case of outbreaks, food product recalls, chemical food poisoning would be important going forward.
• Policies to promote and make available good food: Domestic food and international trade policies should facilitate easy and cheap availability of freshly prepared food, fruits and vegetables in the country.

Farm to Plate: How safe is your food?

"The butterflies will show you the way to the farm." Farmer Sunil Gupta is not talking of mythical butterflies that will appear to guide me to the organic farm I am trying to locate amidst swathes of farmland, some lush with the standing paddy, some damaged in parts from last week's strong winds, others dotted with vegetable patches or freshly ploughed for the next crop.

Can one tell an organic farm from a conventional one? Does it look 'cleaner', 'more green' 'healthier'? Gupta, who founded Dharini Suphalam, a movement to convert conventional farmers to organic practices in Haryana and Punjab, has encountered these questions from visiting city folk. That's when he points at the fragile winged insects fluttering about. An excellent indicator of the natural balance-they disappear from areas where man has excessively interfered with nature, slowly poisoning the water, soil and the flora of the region. They reappear when the natural balance shifts to accommodate all the life that it was intended to support-from earthworms in the soil to the birds, bees, butterflies and other sundry insects.

 

The farm is being readied for the new crop, one patch is freshly ploughed while tiny green leaves sprout out of the black earth on baby spinach beds. Seedlings of winter veggies like broccoli and lettuce are being nursed to be replanted in time for the season. In one corner, week-old rancid buttermilk is being mixed with cow urine and allowed to ferment in large drums-this obnoxious smelling concoction will be sprayed on the crop to drive away bugs. A natural pesticide, this is one of the preparations the farmers have devised to remove pests using byproducts of the farm and cattle. We walk past a tall crop of recently harvested okra. The topmost fruit has been left unplucked so it can dry up and provide seeds for the next crop. On nature's shelves, these veggies are not all uniform and handsome like they appear in a supermarket. Some are stout or thin or twisted or even dappled with an occasional hole with a worm comfortably nesting within. Nudged by Gupta, we pluck and bite into a tender okra and it crumbles with an unfamiliar crunch and refreshing burst of flavour in the mouth. "This is what bhindi really tastes like. Those in the market are lethal bhindis, they're being sprayed with cypermethrine just before they are plucked," says Gupta, explaining this highly toxic and banned practice, as we approach farm owner Rajesh Kumar who switched from such hazardous practices to sustainable farming 6 years ago.

Kumar's farm lies in village Khedi Sikandar in Kaithal district of Haryana. He's one among 1500 farmers leading a small but significant movement to switch to cleaner, sustainable techniques. Their produce is sent mainly to Delhi and marketed by enterprising groups like Isayorganic.com. Five decades ago, this region was the crucible of India's Green Revolution, spearheaded in the 1960s in Punjab and Haryana before these modern farming practices became popular all over the country. With high yielding seeds, subsidised fertilizers, pesticides and irrigated water, it transformed agriculture and the lives it sustained. Pumped with Nitrogen, Phosphorous and Potassium (N,P,K) fertilizers, the crops stood tall and lush. Insecticides staved off loss-inducing pests while irrigation canals and tube wells ensured the farmer no longer relied only on the monsoon. India was growing more food than ever before!

Recalls an ageing Ved Prakash, a child of the Green Revolution with one polio-stricken leg and deep set wrinkles that are a reminder of the years spent working in the fields in the harsh sun, "Back then, the yield was low. Then they got the davai (medicines) and things improved for us." So why are the second generation farmers-like his son Santosh Kumar-doing a turnabout and shunning practices that were so generously accepted by the elders? "We grew so dependent on the davai...but the pests came back. So we went and bought more and more of them. The soil started drying up and the yield reduced, so we added more fertilizers. The costs rose and we slipped into debt. My family's health suffered. What could we do? We relied on the pesticide vendors to recommend new brands and tell us about the dosage, we didn't know these were also harming us and poisoning our soil. Now the children are wiser, and my family is healthier," says Prakash, running his fingers through the long grains of organic basmati drying in his courtyard.

Over 4 decades of indiscriminate, unregulated use of insecticides and pesticides has polluted the soil and water, and several studies have shown how their residues are present in our food and water, threatening food safety. In the absence of monitoring their use, enforcing a ban on the sale of harmful pesticides and supplementing their distribution with education programmes for farmers, these harmful farming practices have become all pervasive-reports of alarming levels of harmful residues can be found in all parts of the country. They're present in most of the food we eat-from curry leaves and cardamom in Kerala to grapes from Maharashtra and apples in Himachal. A 2013 study by the Food Safety and Standards Authority of India showed how most common food items contain banned pesticides in quantities that are several hundred times over the permissible limit (Indian permissible limits are much higher than EU levels). Most of these are neurotoxins and carcinogens and can cause long term damage. In Punjab, dubbed the country's bread basket, figures indicate that 18 people succumb to cancer every day, according to a report published by the state government. It has are 90 cancer patients per 100,000 people compared to the national average of 80.

For the farmers however, economic reasons take precedence. "The initial reason to turn organic was the promise of higher profit. Switching to organic removes the cost of fertilizers and pesticides. To top it, organic produce is sold in the market at a premium," says Gupta. The Dharini Suphalam farmers grow everything from basmati and cereals like jowar, bajra, corn, lentils to mustard and vegetables. It is only with time, when they rediscover their connection with the soil and the natural plant cycle; understand the behaviour and role of insects and birds; that the real transformation takes place. They're also able to reap larger benefits-of better health, cleaner food for their families and more sustainable farm economics.

Kumar, who set up a 'bee yard' on his farm to produce honey and is planning to grow mushrooms, says that converting to organic has changed his pers-pective, "I start planning ahead and try out new ideas. I'm more aware of how the environment affects what I grow." He points at a hedge of marigold he has planted along the periphery of the farm-the bright orange flowers attract the pests and act like the first barrier-giving him sufficient time to plan a natural counter-attack! The clean foods campaign It began 12-years-ago, when Gupta took a train to his ancestral village in the Sirsa district of Haryana, and never went back to his job as operations manager in a firm in the National Capital Region. Having researched on the harmful effects of chemical farming, he decided to switch to natural methods. "The first year, I failed miserably. The crop sank without a trace," he recalls. Village elders told him to go back to his job in the city and leave farming to the locals. But he stuck on. Gupta realised that the traditional knowledge of local farming practices and natural methods to deal with pests had been erased once chemical farming swept over the region. "In the Green Revolution belt, the farmers have lost touch with the soil, and the traditional knowledge is lost forever," says Gupta, who then travelled extensively in Rajasthan, Uttarakhand and Madhya Pradesh, digging out old resources, talking to farming communities and documenting natural pest control methods, manure-making recipes, and other traditional farming aids.

Back home, his second crop showed promise. So he decided to rope in more farmers into the practice, campaigned across Punjab, stopping at villages, camping for the night in Gurudwaras and speaking to people. "I travelled through what is now the cancer hotbed-Muksar, Sangrur, Bathinda, Patiala and Faridkot districts. Cancer was just about coming into the picture then. Few farmers joined me," he recalls. But the word had spread and the Punjab government (PAGREXCO) gave him some funds and a target to convert 30 farmers to organic each month. The project ran for just 6 months, but it helped him grow his network among farmers and think up models to market the produce well. "Even today, more farmers will switch to organic farming if they can market the produce," says Gupta. Soon after, the Haryana Agro Federation (HAFED) roped him in to "develop a model to promote organic." Along the way, he set up Dharini Suphalam with other farmers, which is primarily working to market the produce so the farmers can focus solely on growing. Recognising that the steep cost of certification acts as a deterrent from making the switch, they approached the state government to support group certification-which it did for 3 years. Next, they built strong links and networks with retailers in urban markets to make it a profitable business model for the growers.

Green to ever green

Organic farmers tend to be more progressive. "Since they're no longer caught in the debt spiral, there are no recorded suicides among organic farmers," reveals Gupta. Santosh grew up with the looming threat of debt, before he converted. "The cost of pesticides and fertilizers was making farming unsustainable. Now, my cattle help me make organic pesticides and manure, and earthworms improve the quality of my soil. The soil is living, and provides everything we need," he says. Their friendly-practices have earned them a good name in their villages. "More people know us, we are respected. And we're happy that our children are eating healthier food and that we will be able to afford better education for them," says farmer Amrik Malik in Khedi Sikandar. Cleaning up his farm has sort of given him a roadmap for the future. "I want my daughter and son to go ahead and get a terrific education. But I'll be happiest if they decide to come back to the soil, to the farm."

Adopt environment-friendly farming says the architect of the Green Revolution 

Pesticides in food can have adverse effects on the nervous system and cause fatal diseases like cancer, liver, kidney and lung damage, apart from loss of weight and appetite, insomnia, behavioural disorders and dermatological problems. Back in 1968, pointing out that the chemical farming techniques needed to be closely monitored and regulated, Prof. MS Swaminathan, the father of the Green Revolution had warned that "Lack of conservation of soil fertility would ultimately lead to the springing up of deserts, indiscriminate use of pesticides, fungicides and herbicides could cause adverse changes in biological balance and lead to an increase in the incidence of cancer and other diseases, through the toxic residues present in the grains or other edible parts. Unscientific tapping of underground water would lead to the rapid exhaustion of this wonderful capital resource left to us through ages of natural farming." Today, we are living in the future he warned against.

Cut out pesticides

Much of it is in your food, but here are ways to reduce the pesticide load.

Washing

Washing with 2 per cent of salt water removes most pesticide residues from the surface of vegetables and fruits. About 75-80% of residue is removed by washing with cold water. Those on the surface of fruits like grapes, apples, guava, plums, mangoes, peaches and pears and fruity vegetables like tomatoes, brinjal and okra require 2-3 washings. Green leafy veggies must be washed thoroughly. These pesticide residues are removed by washing, blanching and cooking.

Blanching

A short treatment in hot water or steam removes certain pesticides. Remember to thoroughly pre-wash the vegetables and fruits.

Peeling

Both systemic pesticides (applied to roots) and contact pesticides (sprayed on plant) that appear on the surface of the fruits and vegetables can be removed by peeling. 

Source: CSE

Poisoning due to Pesticides

200,000 people are killed worldwide every year.

68,000 farmers and workers are poisoned yearly.

25 million workers suffer pesticide poisoning (occupational exposure in industries and agriculture fields)

Source: CSE, Feb 2013

Lethal veggies 

According to a 2013 study by FSSAI, brinjal tops the chart with the level of banned pesticide at 860 per cent above legal limits. This is followed by cauliflower and cabbage. The level of aldrin in wheat was 21,890 times more than the permissible level and chlorfenvinfos in rice was measured at 1,324% above the allowed limit. -From a report published in the Times of India

What's on your plate?

Make sure it's not food grown along the river beds.

If you live in the Capital, there is no way you'd have missed the quaint farms that dot the Yamuna bed. The small farmers who live here, grow vege-tables round the year, and sell them in the local markets where this fresh produce is lapped up by consumers. But veggies grown along the banks of polluted rivers have been found to have high concentration of heavy metals from industrial wastes and E coli from sewage besides pesticide residues. Back in 2003, a study by the pollution watchdog Toxics Link showed high levels of heavy metals in spinach found in Delhi. "Since then, things have only got worse," says Ravi Aggarwal, Director, Toxics Link. A latest study by TERI confirms his fears.

The study also found the levels of metals like nickel, manganese, and lead, in the Yamuna. The soil samples from the river bank showed very high quantities chromium and mercury while lead levels ranged from below detection to 40 times the permissible limits. "Root vegetables and spinach have more residues. Rice absorbs more cadmium. Other veggies like cauliflower and spinach are prone to surface pollutants because of their structure that can hide environmental dust and fumes from vehicles," says Aggarwal.

Another 2010 study by Consumer Voice showed that the levels of pesticides in amaranth, bitter and bottle gourd, brinjal, ladyfinger, potato, pumpkin, and tomato were several times higher than permissible limits. When Prevention visited the farms, we witnessed the farmers liberally using fertilizers and pesticides. "We need to spray for different bugs at least once every 5 days. If we don't, the crop is lost," said Udayveer, a 19 year old farm labourer. In a crop cycle of 60 days, that is 12 doses of pesticides! The Delhi High court which filed a suo moto PIL after the report in Consumer Voice, is still to come up with a verdict on how these levels should be controlled. Till that happens, what can you do to safeguard your family's health? Know what you're buying, and ask questions: Where was this grown? How was it stored? Is there a cleaner alternative? This will help you make an informed choice.