New policy to make food recall easy with barcoding system, traceability

Finally, India will have a fast and smooth food recall process, in accordance with global best practices. In this regard, Food Safety & Standards Authority of India (FSSAI) is working on a new draft food recall policy with technologically advanced features such as use of barcoding system and identification of actual lot to be recalled amongst large quantity through traceability mechanism.

While food recalls have been rare in India save examples such as Parle Mango Bite, last year’s Maggi noodles controversy that saw India’s biggest food recall, changed the scenario. Following the Maggi row, efforts were made to introduce a comprehensive recall policy in the country. The text of this recall policy was put forth last year for consideration, however, it did not get approval of the authority on account of certain issues, revealed a senior official from FSSAI.

He explained, “The draft was not approved because there was some disagreement on the framework. Therefore the authority had decided to redraft the policy.” The policy would be finalised soon and made operational by next financial year wherein the FSSAI has decided to make a final notification of recall regulations.

Besides, there would be a food recall portal by FSSAI that would contain all the necessary procedural advice for FBOs, and the dos and don’ts with respect to food recall. Further, the apex food regulator wants to prepare guidelines for a traceability mechanism to support the system of food recall.

When asked about the food recall policy, Pawan Agarwal, CEO, FSSAI, stated that it was being considered for some time and FSSAI was in the process of drafting the new policy that would be in place soon.

“It was vital for the whole food safety mechanism and we would be drafting the new set of guidelines with respect to food recall that would be put out for consideration soon,” he said.

Meanwhile, FSSAI officials informed that this recall policy would guide the FBOs on how to carry out the recall by using the barcoding system and identifying the actual lot to be recalled amongst large quantity of the said product declared unsafe. This would also help the consumers to remain alert from buying such product.

It is pertinent to mention here that last year the FSSAI asked Nestle to withdraw its Maggi noodles of all variants from market on account of some lab finding of high Lead and MSG content. The whole lot of Maggi noodles worth millions of dollars was destroyed. Not only noodles but many energy drinks were asked to initiate a recall citing non-adherence to food safety norms.

In the previous draft for recall management, there were defined subjects that include mention of “public warning,” “recall,” and the onus of the recall. It also talked about the recall plan and destruction of food along with the role of the state food safety mechanism.

The objective was to guide the food business operators on how to carry out a food recall process using global identification systems such as barcode and other mechanisms like email, paper, and fax, which facilitated fast removal of the food under recall from the distribution chain and informing consumers (where necessary) of the presence of such food in the market and ensure that it was contained and destroyed or rendered safe. It was further to guide food business operators on how to establish a written ‘Recall Plan’ for executing the food recall process in case the food is determined unsafe and to protect the health of consumers in such a situation and lay down the complete process of recall, post-recall report, closure of the recall process and follow-up action in order to ensure the effectiveness of the recall and prevent a recurrence, according to the draft.

Buyers desire mechanism to curb sale of spoilt fish

The only fish market near Stony Bridge in the city abounds with customers on Sundays. There is an element of certainty about freshness of the fishes due to fast movement of stock. But, during week days, buyers are required to take a chance.

Once in a way, the fish they buy is found spoiled after they reach home.

According to the sellers, fish will not last beyond three days even under refrigeration from the time of catch.

Since the fish has to be transported from coastal districts, the catch becomes a day old by the time it is readied for sale. And, there are strong possibilities for the unsold stock to be sold on the subsequent days.

Corporation authorities said their role is limited to ensuring the hygienic environment, and that the responsibility of checking freshness of fishes vests with the Food Safety Department.

According to Food Safety Department officials, sale of spoilt fishes will be curbed through periodic checks. There has been no specific complaint about freshness of fish, but there have been reports of fishes being fried in used oil at joints, particularly on the river banks, a senior official of Food Safety Department said, adding that periodic checks will be conducted in future to check if there is discolouration or strong odour, and body slime on the fishes.

Annual ban

Meanwhile, the supply of fishes has now increased after the completion of the annual ban on deep sea fishing. There was a likelihood for a reduction in costs in the coming weeks, sellers said.

Not adding potassium bromate in breads: Bakery owners

Mysuru: Bread makers in Mysuru are upset over the reports that banned and 'deadly' substance - potassium bromate is being used to make bread as it has hit their business by 50% in the last two weeks. 

Hotel, Sweets and Bakery Owners Association members are making a last-ditch to woo their customers back saying consumers can visit their work places to check the process of making bread and also can test their products in any labs including city-based Central Food Technological Research Institute (CFTRI). 

The reports have kept its consumers away from buying bread from bakeries. This percentage is little higher in upscale localities as they have totally stopped eating it. 

Krishna Bakery, Kuvempunagar, proprietor Anand told TOI that almost half of his customers have stopped buying bread. This is the first such situation he is facing. "We don't use any chemical to prepare bread or bun. Maida, sugar, refined oil and yeast is used to make them. We'll buy the best quality maida from well-known manufacturer, he claims. 

Mohammed Nissar who is the secretary of the association said, "Preservatives are used in making bread or bun to improve their shelf life. Branded makers of bread may use them as they have to keep bread for nearly a week till they're sold. The bread we make has a shelf life only of less than 48 hours or two days as no preservative is added to it. We make bread depending on the daily demand." 

"We provide quality bread and its products to our customers and none of local bread makers use any chemical substance like potassium bromate. Customers can visit shops to check how bread is made and what are the raw materials used. If they have any doubt, let them test the product in any labs or CFTRI for their satisfaction. Controversial report has hardly hit the business in Mysuru. We, the bakers see this as an effort to harass bread makers. Let the government fill in the vacancies of Food Safety Officers to conduct test of raw materials in factories as more than 80% posts are vacant in Mysuru," said Narayanagowda C, president, Association of Hotel, Bakery and Sweet shop owners. 

Potassium Bromate is used during the process of milling maida to claim their product is whiter and better than others. Some bakers or manufacturers of raw materials may add the agent for dough texture improvement to get white and soft bread, Ram Rajshekaran, director of Central Food Technological Research Institute said.

This is done to have a guaranteed shelf life of bread. "If maida is whiter, the price will be higher as it is believed that maida which is whiter is of better quality. Hence, its makers use chemical substance to make it white," he added. 

"Chemical substance like potassium bromate, however is used but it should be well within the permissible limit. It is the job of Food Safety Officers to ensure that the substance is not used beyond permissible limits as per the standards of Food Safety and Standards Authority of India. Officers have to collect samples and send it for analysis on regular basis and as and when it is needed. Some of the chemicals used in raw materials will be 'deadly' and hence they're supposed to send samples for analysis without fail," he said.

He said either CFTRI has received samples for analysis or any food safety officers have contacted them in this regard.

Court: Hire more food inspectors

HC to TS: Appoint food safety officers in 90 days

HYDERABAD: A division bench of the Hyderabad High Court on Wednesday directed both Andhra Pradesh and Telangana governments to take steps for filling the posts of food safety officers (FSOs) and other required staff in three months. Further, it wanted both the states to double the number of existing posts of FSOs in the near future.

The bench comprising Acting Chief Justice Dilip B Bhosale and Justice P Naveen Rao was dealing with a PIL case which was taken up suo moto based on a news item published in a vernacular daily last year on rampant usage of calcium carbide chemical for artificial ripening of fruits in AP and Telangana.

Following the court direction, principal secretary to medical and health of AP state Poonam Malakondaiah appeared before the bench on Wednesday. The bench earlier ordered for appearance of the official before it to explain the reasons for delay in filling the vacant posts in the food safety wing.  During the course of hearing, the bench felt that a constant vigil on adulterators is required to prevent food adulterations and also use of chemicals in preserving foods and ripening of fruits keeping in view of safety and health of future generations.

Advocate general of AP Dammalapati Srinivas, appearing for the senior official, submitted that the government has issued a GO to fill vacancies of 9 assistant food controllers, 26 food safety officers, 13 office superintendents and 13 junior assistant which are vacant in 13 districts of the state.

The bench asked about the time to be taken for filling the above sanctioned vacancies.

In reply, the AG said that the AP Public Service Commission (APPSC) has to fill the vacancies once the authorization letter is sent to the commission by the government.

Meanwhile, the special counsel of Telangana A Sanjeev Kumar said that they had already authorised the Telangana State Public Service Commission (TSPSC) for filling the posts of FSOs and other vacancies of the department.

After hearing the counsels of both the states, the bench said that as both the commissions are not parties to the present case, it would request both the commissions to complete the recruitment within three months if both the governments fulfil all formalities in authorising the commissions on the issue.

The bench posted the matter after six weeks for further hearing.

Find out if the honey you consume is pure – Here's how!

New Delhi: Not sure, whether or not the honey you got from the supermarket is pure? Unfortunately, adulteration of pure honey with synthetic honey has become more prevalent nowadays.

As per a report from Times of India, recently tests conducted at the regional analytical laboratory in Kakkanad in Kerala showed that the product available in the market had colouring agents and additives.

Food safety officials found the presence of four colouring additives -tartrazine, sunset yellow, carmozine and ponceau 4R - in the sample that were collected from different shops in the city.

The adulteration was found in ATK Food Product with its address in Manickamanga lam in Kalady, although officials believe the address is wrong.

The tests were conducted following complaints regarding the widespread use of colouring additives in honey.

While the Food Safety and Standards Authority of India (FSSAI) allows synthetic colours up to 100 PPM (parts per million) in a single of combination of products such as bread, chocolates and biscuits, adding colouring additives to honey is prohibited, as per the Food Safety and Standards (Prohibition and Restriction on Sales) Regulation 2011.

Here are some properties that will help you distinguish pure honey and adulterated honey:

Stickiness 

Your honey is pure if not sticky when rubbed between fingers.

Thickness

Pure honey is fairly thick and takes time to move from one side of the jar to the other, whereas fake honey is light and runny.

Taste

The taste of pure honey goes away in a matter of minutes, whereas it remains for a little longer in fake honey due to presence of sugar.

Smell

Pure honey will posses a mild smell or the actual scent of the flowers from where the nectar is collected. However, a fake honey will have none or sour smell.

Dissolving method

Pure honey doesn't get dissolved in water, but settled as a solid body at the bottom of the glass. Whereas fake honey stays mixed up and gets dissolved in water right away.

Heating

Pure honey gets caramelized quickly and doesn't form foam, whereas fake honey becomes bubbly and never caramelizes.

Loose edible oil on slippery slope

Voluntary consumer organisation, Consumer Voice, has found adulteration in loose edible oil sold in the open market across the country.

Laboratory tests on loose edible oil of eight varieties namely Mustard, sesame, coconut, sunflower, palmolein, soyabean, groundnut and cottonseed conducted by the Consumer Voice has found 85% of 1,015 samples collected from 15 States including Delhi were adulterated.

Test base

The base of the tests was both on quality and safety parameters as prescribed by the Food Safety and Standard Authority of India (FSSAI) and samples were tested at the National Accreditation Board for Testing and Calibration Laboratories accredited laboratory, the Consumer Voice in a statement said.

Adulteration in oil can cause diseases like cancer, paralysis, allergy, liver damage, cardiac arrest and epidemic dropsy.

The 15 States covered for the samples collections include Delhi, Haryana, Uttar Pradesh, Gujarat, West Bengal, Bihar, Jharkhand, Maharashtra, Kerala, Tamil Nadu, Andhra Pradesh, Telangana, Karnataka, Rajasthan and Madhya Pradesh.

The Consumer Voice says as per the Food Safety and Standards (Prohibition and Restrictions on Sales Regulations 2011), no person is allowed to sell, expose to sale, distribute, offer for a sale, dispatch or deliver to anyone edible oils in loose form.

Public interest

The State government, however, in public interest, can exempt any or all edible oils from this regulation for a specific period.

“The main objective behind these tests made by Consumer Voice was to draw conclusive evidence based on scientific testing that loose edible oils sold are prone to various kinds of adulterations,” said Ashim Sanyal, Chief Operating Officer, Consumer Voice.

“This is true for all varieties of edible oil and cuts across all States where adulteration is done unhindered with no control by State FDA’s.”

The Consumer Voice collected samples of two largest selling varieties of oils in loose form from each State and tested them for visibility, odour, suspended particles, argemone oil and unsaponifiable matter.

The Consumer NGO found 85% samples of coconut oil, 74.07% samples of cottonseed oil, 74% sesame oil and 71.77% samples of mustard oil adulterated.

DINAKARAN NEWS

Study finds ramant adulteration of loose edible oil sold across country

NEW DELHI: It's the large section of poor buying loose edible oil across the country, who are at risk as they consume the adulterated kitchen item, according to a recent study conducted by a consumer organisation. 

The laboratory tests carried out by Consumer Voice after lifting 1,015 samples of loose edible oil from 15 states found that nearly 85% of coconut oil samples failed to meet the specified norms. Similarly, 74.1% of the cotton seed oil samples, 74% of sesame oil and 72% of mustard oil samples could not pass the tests. The pass percentage was better in the case of soyabean oil and sun flower oil. 

According to the findings, out of the 230 soyabean oil samples only 46 failed and in the case of sunflower oil only 34 out of the 206 samples could not pass the test.

The samples were collected from Delhi, Haryana, Uttar Pradesh, Gujarat, West Bengal, Bihar, Jharkhand, Maharashtra, Kerala, Tamil Nadu, Andhra Pradesh, Telangana, Karnataka, Rajasthan and Madhya Pradesh, the organisation said. The sale of loose oil is banned, though it's sold across the country. As per regulations, a state government, in public interest, can allow any or all edible oils to be sold for a specific period. 

The voluntary consumer organisation said that the base of the tests was both on quality and safety parameters as per food safety and standards regulator, FSSAI and the tests were carried at National Accreditation Board for Testing and Calibration Laboratories accredited laboratory. "Adulteration in oil can cause diseases like cancer, paralysis, allergy, liver damage cardiac arrest and epidemic epidemic dropsy. Mineral oil in some edible oils causes' cancer, paralysis, allergy, liver damage. Increase in serum cholesterol are other life risk diseases," the consumer organisation said.

While advocating that sale of loose edible oil be banned it has suggested FSSAI to allow in small packets of 100 ml and 200 ml so that it reaches to everyone.

Vigilance director visits Food Safety Commissioner Office

THIRUVANANTHAPURAM: Vigilance and anti-corruption bureau director Jacob Thomas visited the food safety commissionerate as part of understanding anomalies in issuing of food safety licenses.

Jacob Thomas said that his visit was as part of the formulation of creation and implementation of creative vigilance, that he has envisioned while taking charge as vigilance director. "The visit was a part of creative vigilance strategy which is a basket of measures and methods," Jacob Thomas said. 

He held discussions with food safety commissioner G R Gokul and other officials. He also sought the details of the licenses that were cancelled by food safety commissioner in the last three years. The vigilance had received complaints in 2012, 13 and 14 alleging anomalies in issuance of food safety licenses. While the complaint received in 2012 stands closed, the two other complaints are pending with the agency.

It is reliable learnt that Jacob Thomas also sought details of the actions implemented in the food safety commissioner's office. While Biju Prabhakar was food safety commissioner, he had sent a detailed letter to the vigilance about the issues to be addressed in the department. On the basis of the letter, Jacob Thomas, who was then in the vigilance, had sent a detailed proposal to the government to be implemented in the food safety sector. His visit on Wednesday was also part of inspecting the steps that have been implemented on the basis of his recommendations.

Steps against artificial ripening: TS, AP make submissions

The division bench said recruitment for FSO should be done soon

A Division bench of the Hyderabad High Court comprising Acting Chief Justice Dilip B. Bhosale and Justice P. Naveen Rao on Wednesday took on record the submission made by the Andhra Pradesh and Telangana governments that they had taken steps to fill the posts of Food Safety Officer (FSO) and felt that the respective service commissions would expedite the recruitment process.

The bench was dealing with the cases pertaining to usage of carbide gas for ripening fruits and its damage to health of citizens.

On Wednesday morning Poonam Malakondiah, Principal Secretary to the Medical Department of the AP government, appeared in person and submitted proceedings.

Vacancy

As per these proceedings, the AP government had announced nine assistant food controllers, 26 food safety officers, 13 office superintendents and 13 junior assistant which were vacant in 13 districts of AP.

The APPSC had been asked to fill the posts. Similar submission was made by the Telangan government. The bench took on record the submissions made the two State governments.

The bench felt that the recruitment be done expeditiously within three months and the number of posts increased, as health of the citizens was involved.

The case would be listed after three weeks.

Food adulterator penalised Rs 3 lakh

IMPHAL, Jun 8: Adjudicating Officer (Food Safety)/Additional District Magistrate, Imphal East has imposed a penalty of Rs 3 lakh on the proprietor of M/s Ajay Stores for misbranding and adulterating Kaziranga tea.

The proprietor has been identified as Ajay Prasad (35) s/o Hargovind Prasad of Khurai Telipati in Imphal East.

According to an order passed by Adjudicating Officer/ADM, Imphal East yesterday, Ajay Prasad has been found violating Section 26 (2) (ii) of the Food Standards Act, 2006 read with Section 3 (1) (zf) (A) & (B) of the said Act and Regulations 2.10.1 (1) of Food Safety and Standards (Food products Standards and Food Additives) Regulations, 2011 which is punishable under Section 52 of the Food Safety and Standards Act, 2006.

The order mentioned that owner/proprietor of M/s Ajay Stores must deposit the penalty amount to the State Health Department within seven days from the date of passing the order failing which the amount would be recovered as arrears of land revenue.

The order further said that if M/s Ajay Stores wishes to continue its business, the firm should get registered/licensed at Food Safety and Standards Authority of India with O/o the Designated Officer (Food Safety Administration)/Food Safety Officer, Imphal East.

The order further said that once the firm is registered, the ban imposed on them would be lifted under the provisions of Food Safety and Standards Act, 2006, Rules and Regulations, 2011.

Samples of Kaziranga tea were collected from M/s Ajay Stores on April 16 last and analysed by the Food Analyst of Public Health Food Testing Laboratory, Medical Directorate, RD Wing complex, Lamphel.

The report given by the Food Analyst regarding the samples said, “The sample bearing Code No and Serial No 8/DO/IE/31 of Imphal East does not conform to the standard and is misbranded as per Food Safety and Standard Regulation 2011.”

The Food Safety officers and police personnel, who raided M/s Ajay Stores also came across the machine used by its proprietor Ajay Prasad in adulterating Kaziranga tea with other low grade tea.

The Kangleipak Students’ Association had busted the food adulteration case.

SC modifies J&K HC order on Food Adulteration

2 simple tricks to remove pesticides from fruits & vegetables!

Food safety labs in poor health

The recent scare about the presence of possible cancer-causing ingredients in bread refocusses attention on the state of food safetylaboratories across India. A round-up from the States presents a rather disquieting picture

The three-storeyed building set behind the high walls of 3 Kyd Street, alongside the MLA hostel in Kolkata, is pretty nondescript in itself. But the curious goings-on in this sleepy little establishment have in recent years set off tectonic tremors felt across the length and breadth of India, with reputational damage to established corporate brands in the food business. It is from here that laboratory tests on samples of the beverage Coca-Cola and Nestle’s Maggi noodles bestirred the corporate world (see ‘The lab that sniffs out pesticides and lead’), forcing multinationals to scramble to win back the lost trust of hundreds of thousands of their consumers.

Of the five laboratories housed in the building, three belong to the Central Food Laboratory (CFL), Kolkata, which was among the first such testing facilities in India. But notwithstanding that label of prestige, the labs reflect the dire state of government-owned institutions that test for food safety, which are struggling to keep pace with a rapidly changing food industry landscape.

In the light of the recent explosive findings by the Centre for Science and Environment (CSE) about the presence of possible cancer-causing potassium bromate and potassium iodate in bread sold in Delhi, and the focus on the standards for the industry standards set by the Food Safety and Standards Authority of India (FSSAI), BusinessLine subjected the food safety laboratories themselves to clinical analyses to see how well-equipped they are for the task they have on hand.

The answer is quite sobering.

At the CSL laboratory in Kolkata, for instance, an official, who did not wish to be named, said he did not know when the laboratory equipments were upgraded last. But other than to say that apathy from the political class had taken a toll on the facility, the official stonewalled repeated queries about the state of the equipment and the allocation of funds for the facility.,

“Sorry, we can't provide any details about the testing facilities or the apparatus. We have to maintain confidentiality,” the official said.

Laboratory Director AK Adhikary declined interview requests from BusinessLine. “I am not allowed to speak to the media. Please excuse me,” he said, when asked about lab upgradation initiatives.

Adhikary leads a team of 45 officials, including technical officers and lab technicians. But that is considerably less than the laboratory’s sanctioned strength of 69. Clearly, the facility is understaffed.

Appeals to authorities to fill vacant posts have fallen on deaf ears, says another official. “The staff shortage issue is taken up at every bi- or tri-monthly meeting. Nothing happens,” he laments.Stretched resources

The condition of the testing facilities in other States is no better. Officials in Telangana and Andhra Pradesh complain of the limitations of the food-testing infrastructure. The food laboratory in Nacharam (Hyderabad) finds itself stretched since it now has to cater to two States –– Andhra Pradesh and Telangana.

KN Swarup, Joint Food Controller. Andhra Pradesh, says that the laboratory’s needs in terms of both staff and equipment are not fully met. A senior official of the Telangana government adds that food samples picked up for random testing are too small to be representative.

These deficiencies in the laboratory infrastructure are amplified in the fast-changing landscape of the food processing industry.

It is this that allows ingredients that are suspected to be injurious to human health in processed foods to fly beneath the radars of the testing laboratories: be they the presence of pesticides in colas and bottled water; lead in noodles; or, as in the recent case involving the CSE study, the presence of potassium bromate and potassium iodate in common bread.Pressure to approve

In Karnataka, officials at the office of the Commissioner of Food Safety, speaking on condition of anonymity, have a more serious allegation to make. They complain of “pressure to pass food products, especially from packaged goods and fast food companies.”

On occasions when the combinations of chemicals used are way too complex, the labs do not have the bandwidth or the technical capability to verify the health hazards that they may cause, says the official. “We had to let go (of) two products which had a combination of potassium bromate, cypermethrin (which is used as an insecticide) and decomposed substances that were unfit for consumption,” he explains. Worryingly, doctors say the combination, when used over many years, can cause convulsion, coma and respiratory failure.Bulldozing their way

Food officials also complain of “high-handed” company representatives who come with their lawyers when such issues are raised. “We had several instances of multinationals who point out that some of the ingredients have been approved by the FDA (Food and Drug Administration in the US), and wonder why Indian regulators have a problem. Indian companies typically pressure us by politicians,” alleges an official.

Speaking off the record, industry representatives counter this allegation, and say that food approvals and rejections are not based entirely on science. Last year, a petition filed in the Delhi High Court by Pradip Chakraborty, a former FSSAI Director of Product Approval, had made serious allegations of corruption.Severely short-staffed

Addressing queries on the challenges faced by government regulators, Gujarat’s Food Safety Commissioner HG Koshia says that labs in his State carry out thousands of tests every day to get quality drugs and food across to consumers. “We can do tests for heavy metals and other contaminants,” he says, adding they faced limitations not just in respect of equipment, but also technically capable staff to run the tests.

Of the seven labs in Gujarat, only five are accredited; Koshia says he is pushing for more labs to secure the requisite accreditation. Top labs across the country may have high-end equipment, but it is expensive to run these equipments regularly, he points out.

Since food is a State subject, even a policy enunciated by the Centre may see differential implementation across the States, says another food regulatory official. In some States, the health departments may not infuse the funds required to strengthen the food safety commissionarate or the lab infrastructure, he observes.

Over four years, the number of inspectors in Gujarat has doubled to 200, says Koshia. “Parallelly, I am also increasing the number of food analysts,” he says. The process to get the right people for the right posts is time-consuming — often taking up to two or three years –– particularly because the entire process is bureaucratic, he points out.From ‘prevention’ to ‘quality’

There is an increased sensibility about food safety in India, notes Pankaj Jaiminy, Assistant Vice-President (Food, Health and Cosmetics) with TUV SUD (South Asia), a German testing, inspection and certification company.

With the earlier Prevention of Food Adulteration Act, the regulatory outlook was focussed on prevention of health hazards. But with the setting up of the FSSAI, the focus has evolved to the next level of safety and quality. But that requires the older government and private labs to change their outlook accordingly, and get them in tune with international standards of food safety, he adds.

Adulteration is largely a manufacturing problem at the production level, whereas safety and quality involve the entire supply chain, and takes in even back-end traceability, he explains. This means that every aspect of the food supply chain –– from where the company sources its raw materials, where and how it is stored and transported and how it is processed –– matters (see graphic), Jaiminy adds.

There are labs equipped to test food across the country, says Jaiminy. Specifically, there are 98 FSSAI-notified labs, 100 inter-department labs, and 400 food testing labs with accreditation to test different portfolios. The idea is to use the existing infrastructure optimally, even as upgradation efforts get under way at at the others, he says. TUV SUD is authorised by the FSSAI to inspect and audit food operators.

Labs are largely equipped to pick up contaminants (as a parts-per-million measure), says Jaiminy. But as the standard goes up to parts-per-billion or -trillion, the equipment will have to be upgraded, he points out. Increasingly, labs are equipped with mass spectroscopy equipment to pick up low-level contaminants; the funds to subsidise lab upgradation efforts are coming from the Food Ministry, he adds.

The problem, however, is inadequacy of manpower, given that it needs technically skilled staff to run the equipment. Sometimes, guidelines are broadly outlined and staff are required to do the method validation of samples themselves. For instance, the standard for apples may be different from that for juice.Global vs local norms

The internationally accepted norm for food is Codex Alimentarius, the ‘food code’ established by the Food and Agriculture Organisation and the World Health Organization in 1963 to develop harmonized international food standards. Therefore, contaminants banned internationally should be banned locally too. However, the norms for locally produced foods can be set by the local regulator.

However, it would not be fair to use the same yardstick to regulate mass-producing corporates, on the one hand, and street vendors, on the other, says Jaiminy. This is particularly because the latter has only a limited scale and potential to do harm. But that said, they all need to be trained, educated and regulated, he adds.

All things considered, the consumer too needs to take some responsibility for food safety, notes Jaiminy. Consumers need to buy products with the FSSAI mark, which in turn will incentivize producers to go in for this certification. “As a consumer, you need to be empowered with information on what is in the product and this should be declared on the label. Only then are you able to make an informed choice,” he points out.

With inputs from Venkatesh Ganesh in Bengaluru; G Naga Sridhar in Hyderabad; and PT Jyothi Datta in Mumbai

The lab that sniffs out pesticides and lead

If there is one testing laboratory that has been at the epicentre of several food safety controversies in India, it is the Central Food Laboratory in Kolkata.

In 2002, it was this lab that came out with an explosive finding about the presence of pesticides above the permissible limits in samples of Coca-Cola beverage.

And, some 13 years later, it again stirred a controversy with its report on elevated levels of lead in samples of Nestle’s Maggi noodles. That case came into its jurisdiction after the laboratory in Ghaziabad reported the presence of monosodium glutamate (MSG) in noodle samples.

The Kolkata lab’s findings validated those reports, and additionally found traces of lead beyond the permissible limits.

Although Nestle maintained its stand on the quality of its noodles, lab officials did not relent.

Standing by the laboratory’s test report on Maggi, a senior official said: “Maybe the samples we got were contaminated. Contamination can happen from air, water or from other sources. But there was nothing wrong in our reporting methodology.”

He claims that the same samples were tested in 13 other labs across the country. And eight of these 13 yielded the same results as the Kolkata facility.

“Call it a fallacy of science. But the same sample tested in different conditions will give different results. We can’t reveal more than this,” he added.

Bread gets clean chit, city free to restart 'loaf affair'

Kolkata: Bread in Kolkata has passed the fitness test, with laboratories examining samples from different bakeries across the city declaring that there was no need to panic. Officials indicated that the " hazardous " chemicals in question were found to be in much less quantity than the permissible limits.

Though the report has not yet been made public, a KMC official said the test reports indicated no harmful substances were found in bread.

The bread scare started on May 23 when a report, citing some test results in Delhi, claimed nearly 84% of 38 commonly available brands of pre-packaged breads tested positive for potassium bromate and potassium iodate, listed as "hazardous" for public health and so, banned in certain countries. The report had pointed out that while one of the chemicals was a Category 2B carcinogen, possibly carcinogenic to humans, the other could cause thyroid disorders. The scare brought down the sales of bread across the country, including the city, drastically, following which civic food safety officers collected samples of flour mass and bread from four bakeries and sent them to a laboratory.

The reports of the test-started a fortnight ago-was despatched to the KMC food safety cell in a sealed envelope on Tuesday afternoon. The report would now be sent to the food safety commissioner of the state at Swastha Bhawan for further probe and recommendation, said a KMC official, though a civic health official said the samples sent to the Centre-approved laboratory had cleared the food safety test. "The samples were proved to have potassium iodate and potassium bromate much below the permissible limits. If high dose of these two chemicals are found in bread, it would have made it unfit for human consumption," a KMC official said.

According to food safety standards, combined presence of iodate and chromate more than 5mg in a 100gm flour mass, used to make a bread, may cause health hazards. But no such chemical should be present in an oven-fresh bread, a food safety official said. In case of samples collected by the KMC food safety cell and tested, the presence of these two chemicals were found to be much lower than the prescribed limit.

Following a dip in sales, bakers' organizations, which requested mayor Sovan Chatterjee to intervene, had claimed of the 10,000 bakeries in the state, only a handful, financially sound units used the two chemicals as taste enhancers. But they were not sure about the flour quality. "We get flour from mills. Most mill owners mix potassium bromate and potassium iodate as taste enhancers. If they mix them beyond the permissible limits, how are we to blame? The testing of quality of flour is important," said a bakery owner, Idris Ali, who heads a bakers' organization.

BOX:

The scare: Bread is unfit for human consumption.

The reason: Presence of potassium iodate and potassium bromate beyond permissible limit.

Origin of scare: Delhi

GOVT SLOGS ITS GUTS OUT FOR ‘VEGETARIAN’ CHANDI KA VARK

The old method of using bull/ox’s intestines for preparation of silver leaf — popularly known as “chandi ka vark”— peppered on sweets, paan and fruits will soon be a thing of past. Only veg-processed hygienic silver leaf will be allowed to be sold in the country.

The Union Health Ministry is in the process of issuing a notification in this regard, putting an end to the widely-used unhygienic practice of using animal parts in its manufacture. “Vark” is also used in syrups like that of Kesar (saffron) and as an ingredient in various ayurvedic and herbal products, summer drinks and Chyawanprash, etc.

Presently, “chandi ka vark’ is made by hammering thin sheets of silver in the middle of sheets made of a bull’s intestines. After slaughtering a bull, its intestines are removed immediately and sold to the manufacturers of foils.

Joint Secretary KL Sharma from Union Health Ministry told The Pioneer that to streamline the industry, largely dominated by unorganised sector, a notification is in the pipeline. There have been several complaints against the existing method of manufacturing of the silver leaves, as there are hygiene and safety issues, he added.

The notification aims to streamline the manufacturing process, ensure quality and safety, Sharma said, adding that the Ministry’s nod follows a proposal from the top food regulator, Food and Safety Standard Authority of

India (FSSAI), for ban on the use of animal parts during the manufacturing process of the silver leaf.

As per guidelines, the silver leaf manufactures will have to adhere to norms regarding thickness, weight and purity of the silver leaf. They will also have to follow to the labelling standards like any other food products.

“To regulate the industry, the food regulator has made it clear that under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, relating to other food and ingredients, no material of animal origin shall be used at any stage of manufacture of the silver leaf,” as per the draft notification issued by the FSSAI in April.

The regulation also say that “silver leaf shall be in the form of sheet of uniform thickness, free from creases and folds and that its weight should be up to 2.8 gm/sqm while the silver content shall be of minimum 999/1000 purity.

When enforced, the standards would do away with the widely used method of preparing the silver leaves, wherein the intestines of cattle/ox, obtained from slaughterhouses, are used for making it.

“The foil manufacturer removes blood and stool from the intestines, and cuts them into pieces. Then he puts one piece of intestine over another, making a sheet out of it. At his home, or in the factory, he puts one silver (or gold) foil in-between two sheet and hammers it hard until those metal sheets turn into thin wafers,” explained a manufacturer, on condition of anonymity.

“Old intestines are of no use. Even a one-day-old intestine cannot be used as it stiffens within a few hours,” said the source, pointing out that sometimes, because of the hammering, some tissues of the intestine also mix with the foils.

Welcoming the ban, Shubh Chouksey, Director, Shree Jagannathji Sterling Product’s Pvt Ltd , which is in ‘chandi ka vark’ business, said that have been already using a purely vegetarian process to manufacture the item with the help of fully automatic and computerised machines with new technology.

“Instead of intestines, we use hygienic polyster. The same technology is applied for making gold leaves which is also used for decorating food items like cakes. We adhere to good manufacturing practices as those complied in the EU.”

He said the new standards will curb adulteration as some unscrupulous players are selling health hazardous aluminum leaves too in the name of silver foil.

There are several technologies evolved for silver leaves production like beating over sheets of black special treated paper, polyester sheets coated with food grade calcium powder instead of Ox-guts. Estimated consumption of Varak is 275 tons in India, as per a report.

விற்பனைக்காக வைத்திருந்த தரமற்ற பிரியாணி குப்பையில் கொட்டி அழிப்பு உணவு பாதுகாப்பு அலுவலர்கள் அதிரடி

கிருஷ் ண கிரி, ஜூன்.8:

கிருஷ் ண கி ரி யில் ஹோட் டல் கடை க ளில் திடீர் சோதனை நடத் திய உணவு பாது காப்பு அலு வ லர் கள், அங்கு விற் ப னைக் காக வைத் தி ருந்த தர மற்ற பிரி யா ணியை கைப் பற்றி குப் பை யில் கொட் டி ய தால் பர ப ரப்பு ஏற் பட் டது.

கிருஷ் ண கிரி பஸ் ஸ்டாண்ட், கடை வீதி உள் ளிட்ட நக ரின் முக் கிய இடங் க ளில் உள்ள ஹோட் டல் கள், பிரி யாணி கடை கள் மற் றும் இரவு நேர தள் ளு வண்டி டிபன் கடை க ளில் தர மற்ற உண வு கள் தயா ரிக் கப் பட்டு, ருசிக் காக பல் வேறு வேதிப் பொருட் கள் கலந்து விற் பனை செய்து வரு வ தா க வும், இதை சாப் பி டும் பொது மக் கள் உடல் உபா தை க க ளுக்கு ஆளா க வ தாக, மாவட்ட உணவு பாது காப்பு நிய மன அதி கா ரிக்கு புகார் கள் வந் தது. இதை ய டுத்து மாவட்ட உணவு பாது காப்பு நிய மன அலு வ லர் புஷ் ப ராஜ் தலை மை யில், ஒன் றிய பாது காப்பு அலு வ லர் ராஜ சே கர் மற் றும் குழு வி னர், கிருஷ் ண கிரி - இரா யக் கோட்டை சாலை யில் உள்ள பிரி யாணி கடை க ளில் அதி ரடி சோதனை நடத் தி னர். அப் போது, பிரி யாணி கடை க ளில் சுவைக் காக வேதிப் பொ ருட் கள் கலந்த உணவு பெருட் கள் விற் பனை செய் ததை கண் டு பி டித் த னர். இதை ய டுத்து பிரி யா ணியை பாத் தி ரத் து டன் கைப் பற் றிய அலு வ லர் கள், குப்பை தொட் டி யில் கொட்டி அழித் த னர்.

கிருஷ் ண கி ரி யில் ராயக் கோட்டை சாலை யில் உள்ள பிரி யாணி கடை யில் சோத னை யிட்ட மாவட்ட உணவு பாது காப்பு நிய மன அலு வ லர் புஷ் ப ராஜ், வேதிப் பொ ருட் கள் கலந்த பிரி யா ணியை கைப் பற்றி குப் பை யில் கொட் டி னார்.

இது குறித்து உணவு பாது காப்பு நிய மன அலு வ லர் புஷ் ப ராஜ் கூறு கை யில், கிருஷ் ண கிரி மாவட் டத் தில் உள்ள பல் வேறு கடை க ளில் கலப் ப டங் கள், காலா வ தி யான உண வுப் பொருட் கள், ருசிக் காக உண வு க ளில் அதிக அள வில் கலர் பவு டர் கள் கலப் ப தாக தக வல் வந் தது. அத ன டிப் ப டை யில் இரா யக் கோட்டை சாலை யில் உள்ள 15க்கும் மேற் பட்ட கடை க ளில் ஆய்வு செய் தோம். இந்த ஆய் வில் ருசிக் காக அதிக அள வில் அஜினா மோட்டோ மற் றும் கேசரி பவு டர் கலந் தி ருப் பது கண் டு பி டிக் கப் பட் டது. இது போன்ற உண வு களை சாப் பி டும் போது, புற் று நோய் ஏற் பட வாய்ப்பு உள் ளது. எனவே, இந்த உணவு பொருட் களை கைப் பற்றி குப் பை யில் கொட்டி அழித் தோம். மேலும், கடைக் கா ரர் க ளுக்கு எச் ச ரிக்கை விடுத் துள் ள ளோம். தொடர்ந்து நக ரில் உள்ள உண வுப் பொருட் கள் விற் பனை கடை க ளில் சோதனை நடத் தப் ப டும். கலப் ப டம், வேதிப் பொருட் கள் கலந்து விற் பனை செய் வதை கண் டு பி டித் தால், அவற்றை அழிப் ப து டன், தயா ரித்து விற் பனை செய் ப வர் கள் மீது சட் டப் படி நட வ டிக்கை எடுக் கப் ப டும் என்று அவர் தெரி வித் தார்.

DINAMANI NEWS

ஆத்தூர் அருகே போலி டீத்தூள் பறிமுதல் அதிகாரிகள் அதிரடி

 

ஆத் தூர், ஜூன் 8:

ஆத் தூர் பகு தி யில் உணவு பாது காப்பு துறை அதி கா ரி கள் நடத் திய அதி ரடி சோத னை யில் 10 கிலோ போலி டீத் தூள் பறி மு தல் செய் யப் பட் டது.

ஆத் தூர் அருகே கொத் தாம் பாடி, செல் லி யம் பா ளை யம், கல் ப க னூர் ஆகிய கிரா மப் புற டீ கடை க ளில் போலி டீத் தூள் பயன் ப டுத் து வ தாக மாவட்ட உணவு பாது காப்பு அலு வ லர் டாக் டர் அனு ரா தா விற்கு தக வல் கிடைத் தது. இத னை ய டுத்து நேற்று, வட் டார உணவு பாது காப்பு அலு வ லர் கள் கோவிந் த ராஜ், சுந் த ர ராஜ், சந் தி ர சே க ரன், புஷ் ப ராஜ் ஆகி யோர் கொத் தாம் பாடி கிரா மத் தில் டீக் க டை க ளில் திடீர் ஆய்வு மேற் கொண் ட னர். அப் போது டீக் க டை க ளில் பயன் ப டுத் தப் பட்ட டீத் தூள் போலி யா னது என தெரி ய வந் தது. இத னை ய டுத்து 10 கிலோ டீத் தூள் பறி மு தல் செய் யப் பட்டு அழிக் கப் பட் டது. மேலும் டீக் க டைக் கா ரர் க ளி டம் உரிய அனு மதி பெற்ற தர மான தயா ரிப் பா ளர் க ளின் டீத் தூ ளையே பயன் ப டுத்த வேண் டும் என எச் ச ரிக்கை விடுத் த னர். பின் னர் அரு கி லி ருந்து பெட் டிக் க டை க ளில் அனு ம தி யின்றி விற் பனை செய் யப் பட்ட குட்கா பாக்கு ரகங் க ளும், புகை யிலை பொருட் க ளும் பறி மு தல் செய்து அழிக் கப் பட் டது.

Stale food lands SAI students in hospital

ALAPUZZAH: Students of Sports Authority of India's (SAI) water sports centre in the district complained that they were fed stale food from June 1 after 14 of them were admitted to the General Hospital following food poisoning on Sunday night.

Of the lot, 10 were discharged on Monday morning. District collector R Girija and SAI principal G Kishore have sought a report in connection with the incident from Gopalakrishnan K, who is in charge of SAI's Alappuzha centre.

Last year on May 6, four budding athletes from this very centre had tried to commit suicide to escape 'mental agony'. Rower Aparna lost her life, while her three friends recovered.

Resident medical officer Anas Salih said that students were probably served chicken and milk past their sell by date and it resulted in abdominal pain, upset stomach, diarrhoea and vomiting.

"They told me that the chicken and milk were smelly and had a foul taste. It is a case of food poisoning and their condition is stable now. Four of them are recovering from exhaustion," he said. The district collector instructed SAI authorities to procure of food items from a new dealer.

Officials of the district medical office, food safety department and the police collected food samples and recorded the statements of students. SAI Thiruvananthapuram deputy director Premjithlal and Dr George Thomas conducted an inquiry.

Rower Asif Shajahan (14) said there were no problems till June as the food was cooked and supplied by SAI. "From June 1, a private agency took over our catering needs and it was bread they supplied with chicken and milk. For breakfast and lunch, we got bread, jam, milk and two eggs. They gave bread and chicken curry for dinner. The food had a foul taste bread was mouldy," said Asif, who is undergoing treatment at the hospital.

Akshay Suresh (16) recounted Sunday night's events. "Around 8pm, 14 students ate dinner - bread, chicken and milk. The chicken and milk were stale and smelt weird. Bread was rather musty. Around 8.30 pm, we experienced stomach pain, diarrhoea and nausea. We were taken to hospital at 9 pm after we complained," he said.

Gopalakrishnan said SAI had chosen Karthika Agency from Kollam for supplying food items from June 1. "We invited tenders from private agencies to supply food items in May. However, this agency, which supplies food items to SAI centres in Thiruvananthapuram, Kollam and Thrissur, submitted a tender. Now, we have stopped chicken, milk and bread supplies from the agency. They only provide other grocery items," he said.

Meanwhile, North circle inspector Babu V said they had registered a case of food poisoning in connection with the incident based on the statements of doctors and inquiry was on.

Claims and counter claims over bread controversy

Ludhiana: The controversy over the use of cancer causing chemical `Potassium Bromate’ in the breads is still running high on the minds of city people. There are people who have stopped using the breads. What to speak of bead, even there are people who have stopped eating bakery products also after hearing about bread issue. Raghav Sharma, the owner of bakery, Chander Nagar said, “The sale has drastically gone down in the past few days since the controversy of the bread is in limelight. Now people prefer to buy other things but we are at great loss over it as, maximum items of the bakery are made from the bread products only.”

The Drug Inspector of the District Health department, Ludhiana, Sukhdeep Singh said, “We have received the directions from the higher authorities to take the samples of breads on regular intervals. We have taken the samples of branded and non branded breads from different areas of the city and sent them in laboratory for the test. The result of the samples will come within few days from Chandigarh, and its report will be sent to the centre authorities. Box-1 In the month of May, the government was set to ban the Potassium Bromate as food addictive.

Health Minister, JP Nadda, asserted that it will take appropriate action following a report which claimed presence of cancer causing chemicals in bread samples of virtually all top brands. As a centre for the Science and Environment (CSE) study had found nearly 84 per cent of 38 commonly available brands of pre-packaged breads including pav and buns, testing positive for Potassium Bromate and Potassium Iodate, banned in many countries as they were listed as dangerous for the health of individuals. It claimed that while one of the chemicals was a category 2B carcinogen (possibly carcinogenic to humans), other could trigger thyroid disorders.

All India Bread Manufacturers’ Association (AIBMA), a body of 350 professional bread makers, including Britannia, Modern, Bonn and Elite Group claimed that they would stop using the Potassium Bromate from our products because it is a non-essential ingredient that only improves the look of bread. This doesn’t mean we are guilty of using an unsafe product as they were using Potassium Bromate as per the directions of the Food Safety and Standard Authorities of India. Nadda then directed that the Food Safety and Standards Authority of India (FSSAI) to take the matter seriously and submit a report at earliest.

On the orders of Health Minister, health department of every state has gone vigilant over the issue of the bread. They are taking samples of bread from different areas on daily basis to check its quality and the use of Potassium Bromate in breads by sending them to the laboratory in Chandigarh as health department official laboratory is located there. BOX-2 Managing Director Kitty bread and President of All India Bread Manufacturing Association, Ramesh Mago said, “We totally stopped using harmful chemicals in bread, despite the fact earlier also we use to use them as per FSSAI directions.

We have recovered losses but still around 6-7 percent people don’t use it. Since the controversy broke, it is causing confusion among consumers. So our bread and bakery products sales declined. Now we have decided to voluntarily withdraw its use. Today we have almost covered our losses. Only 5 to 7 percent sales are still affected. We will also work with small bakers so that they can have access and knowledge about using alternatives to Potassium Bromate. Earlier Food safety and Standard authority of India's regulations permit the use of Potassium Bromate and Potassium Iodate at 50ppm maximum for the bread and at 20ppm maximum for the bakery purpose.

But now we totally stop using it in our products. BOX-3 RESIDENTS’ SPEAK Siddak Singh, a Youngster, “It is very disappointing that one after the other breaking controversies over the use to health harming chemicals were found in the eating products. It means till the media or some authorities do not pay full attention over checking the chemicals used in product. We are not safe to eat anything in this country. Earlier Maggi and now bread, God knows which chemicals are used in others products”. Jaswinder Singh, a resident said, “I was very upset when I heard the news regarding the presence of chemicals like Potassium Bromate and Potassium Iodate in the bread and allied bakery products of the leading food manufacturers as it would cause serious health problems among humans.” Sanjeev Chaudhary, a resident, “When we came to know about the chemicals used in the bread we were shocked about it.

Now we avoid bringing bread for our family, though we were daily users of the bakery products. In fact, we stopped eating other bakery products which are made of bread due to the health risk factor." Suman Grover, a shopkeeper said, “Our bread sales have drastically gone down since, the controversy of bread has been started in the media. Even our regular customers have stopped buying breads due to which we are facing big losses as it was their routine business. We wish the problem regarding bread should be cleared soon by the authorities concerned” Cemay Madhok, a youngster said, “I usually use to eat bread in the breakfast.

But now I have stopped eating bread at all and even strictly ordered my family not to eat bread. As I am very health conscious and also told my family just to eat healthy things only. If news to be believed the chemical used in bread that is Potassium Bromate can cause cancer so it’s better not to eat it.”

Mislabelled!

The Mumbai Mix Team tells you what you should be looking for when you glance at food labels, and how to pick the gimmicky options from the truly healthy ones

We love packaged foods, but apparently, they are bad for you. And, you may have heard that even the purportedly healthy options mask their true nature, or include unhealthy components that are hidden in plain sight. So, how do you know if you are being taken for a ride or getting truly healthy products? Here, we break it down for you, telling you how to read a packaged food label, what to look for, and how to find out exactly what you’re getting. We also give you more interesting information so that you can pick out the truly healthy choices from the sea of options.

DECONSTRUCTING THE FOOD LABEL

Yes; it’s on the back of the pack and it’s supposed to give you information about the product, but what does it really tell you? Here’s how to soak in what’s on the nutritional label.

Energy

At the very top of the box or the section about nutrition, is where you’ll find the energy (also sometimes ‘Calories’) that the product gives you. This is how you will know whether a packaged food item is fattening. The higher this value, the more energy it gives you and the more potential it has to be fattening.

Constituent amounts

The next segment tells you how much of the various nutrients are present, sometimes even giving you further break-ups. It may also tell you how much each contributes to your recommended daily allowances, although this is rare in India. Here’s a tip: the constituent at the very top is present in the largest amount. So, if this is fat, you know you should stay away. Also, look for unhealthy components such as saturated fat and trans fat to find out how much of those are present.

Other nutrients

Some packaged food may even tell you how many vitamins and minerals such as calcium and iron are present, and in what quantities. This is especially useful when you need to plan to meet your daily recommended values.

Additional information

Certain packaged foods may even tell you your RDA depending on the average daily calorie intake for men and women, although this is rarely seen in India. To use this information to good effect, you need to judge how much of a particular constituent a serving of the food contains and how much you’re looking to get out of it. This should help you to set limits when you’re eating packaged foods.

DEMYSTIFYING THE INGREDIENTS

Don’t let the long list of ingredients confuse you. Companies use alternative names on things like sodium, fats and sugar. Here’s what you need to know about them.

Sugars

Sugar is a carbohydrate, so even if a product has no sugar, it may contain complex carbohydrates such as maltodextrin and sugar alcohols including mannitol, xlylitol and sorbitol. Look for these listed in the ingredients.

Fats

Since companies can put ‘no trans fat’ on the label if a product contains less than 0.5g of trans fat per serving, check the ingredients for the terms hydrogenated oil, partially hydrogenated oil and saturated fats. Trans fats don’t just increase the shelf life of the product, they also increase the shelf life of fat in your body!

MSG

This recently got a dear noodle brand in a lot of trouble. MSG is a specific sodium salt of glutamic acid and companies have been using other sodium salts of glutamic acid to divert from the issue. Other terms for MSG include yeast extraction, hydrolysed protein (both animal and plant), protein fortified, ultra-pasteurised and fermented or enzyme-fortified.

NUTRITIONAL INFORMATION

Khushboo Sahijwani, a nutritionist from the Shenmen Healing Center, Mumbai, decodes the meaning of the numbers that you see on the nutrition facts column on your food labels.

The serving size simply tells how you much quantity you should consume in one sitting.

The amount and percentage of Daily Value give you the amount of nutrients that you get from that particular serving and in what percentage they contribute to your daily requirements.

In the world of numbers, 50-55% of your total energy should come from carbohydrates, 10-15% from proteins and 20-25% from fats. And, in a day, your total fibre intake should be at least 25-30g.

The break-up given on the label must be totally accurate as it is monitored and governed by high standards. However, there is a 5-10% buffer in these values.

So, remember that when a label says it has 4% fat, it means that by consuming a serving of the product, you will fulfill 4% of the 20-25% of fat that you require.

THE SCIENCE OF PRESERVATIVES

Just like us, our food too needs to survive, which is why it requires preservatives to increase its shelf life. The idea behind any type of food preservation is to inhibit, slow down or prevent its decomposition and reduce or stop the growth of bacteria and mould. To simplify things, preservatives can be grouped into three types — antimicrobials that block the growth of bacteria, antioxidants that slow down the oxidation of fats (which otherwise lead to rancidity) and a third kind that fights the enzymes that promote the natural ripening of fresh fruits and vegetables. As far as packaged food goes, the E200 series represents preservatives.

KNOW YOUR PRESERVATIVES

E200-203 — sorbate compounds that are used in wines, cheeses and dried fruit.

E210-213 — benzoic acid and benzoate used as antibacterials and antifungals in jams, jellies, pickled vegetables and condiments.

E220-228 — sulphite compounds that are used to inhibit bacterial growth in potato products, wines and fruit preserves.

E249-252 — nitrite and nitrate compounds used as additives in meat products.

Preservatives and your health

Even though it is impossible to avoid foods that contain preservatives, it is necessary to control your consumption. Here is why you should be laying off that bag of tempting chips that you’ve been craving.

Cancer One of the most serious threats that preservatives carry is that of a risk of cancer. Added preservatives are transformed into carcinogens when they are consumed.

Heart problems Health study reviews have shown that preservatives can weaken your heart. It was found that among rats, those that consumed the highest amounts of preservatives suffered from the most heart damage.

Obesity Binge-eating packaged foods is unhealthy! And, since preservatives make you want to keep eating the wrong types of food, this often leads to obesity.

Stroke Sodium and nitrate that are present in large amounts in processed food are the main components that contribute to high blood pressure, which weakens your blood vessels.

AN EXPIRY ON HEALTH

Expiration dates on food labels can be confusing, even though the Food Safety and Standards Act tries to make it easier for consumers to understand them. We often abide by these dates without giving them a second thought. But, do you really need to toss something in the trash if it is a day beyond the expiry date on the packaging? Here’s what you need to know.

There are several types of expiration dates. The ‘Sell by’ date tells your grocer how long they should keep a product on the shelves. The ‘Use by’ or ‘Best Before’ date tells you when to use the product in order to get the best flavour out of it. This has little to do with food safety, and more to do with how a food tastes. The ‘Expiration date’ is typically meant as a suggestion for the last date that you can safely consume the food item.

Often, these dates are a rough estimate of how a food will taste or look after a particular period of time, and have nothing to do with the nutritional value or safety of this food. Companies use food grades to determine these dates. For example, if a manufacturer rates their bread as a 7/10, they deem a rating of 6.2 to be the lowest that the bread can go before its taste starts to deteriorate. Even if it goes to 6.0, it’s probably good enough for most people, but companies want their product at its best.

MISLEADING FOOD LABELS

Even though a system is in place to tell you about the nutrition you get from packaged foods, companies find ways to circumvent the rules and use clever tactics and gimmicks to keep you confused. A study conducted by the researchers at MS University’s Faculty of Family and Community Sciences (FFCS) identified over 200 food products with improper food labelling that could mislead consumers. While there’s no need to be paranoid, you should be more aware. Here are some of the most common misleading terms and what they actually mean, so you know that you’re eating healthy.

Multi-grain Even a small amount of a second type of grain is license for the manufacturer to use the term. And, there is a big difference between the terms whole grain and multi-grain. We suggest you look for the former. Whole grains have more fibre and nutrients than refined grains.

No added sugar Foods such as milk, fruits and vegetables contain natural sugars and may also contain a carb called maltodextrin, which is known to raise your blood sugar. So, don’t think this means that no sugar is present.

Gluten-free Gluten-free is the new mantra for the health-conscious. Found in wheat and rye, it can be a nuisance to those who suffer from celiac disease. These days, it has become easier to find these products, but unless you have metabolic problems, eating this kind of food won’t help you to lose weight and it may not even be good for you.

Made with real fruit Juices and snacks that claim to be made with 100% real fruit may have hardly any real fruit in them at all. There’s no way to know the quantity of real fruit in a particular packaged product, because companies are not required to disclose the percentage of ingredients such as fruit and whole grain. Be wary of products that taste like they’re made from concentrate, because these may not be very healthy.

Fat-free Products that say no trans fat on the label may contain up to 0.5g per serving. look for the term ‘hydrogenated oils’ on the label, which means that trans fats are present in your food.

Sugar-free A sugar-free label really means that it can have up to 0.5g of sugar per serving. Always compare a sugar-free product with its counterpart while looking for the carbohydrate content. If it contains fewer carbs, then it’s a better choice for you.

Cholesterol-free This doesn’t always mean that the product contains no cholesterol. In fact, for products to be labelled cholesterol-free, they must contain less than 2mg per serving, while for a product to have low-cholesterol labelling, it must contain 20mg or less per serving. Also, remember that cholesterol is made by the liver and so, only products such as meat, eggs, dairy and butter can contain it. If a plant-based product boasts of being cholesterol-free, it serves no added benefit, because vegetable oils wouldn’t contain cholesterol anyway.

Organic When a product label states that it is made from 100% organic ingredients, they are usually referring to one or more organic ingredients. And, most fragrances are synthetic, so if the label includes the words fragrance, you should know it isn’t completely natural.

This should empower you in your packaged food choices. You will know what to look for, how to pick out whether a food is healthy or the claims are misleading, and most importantly, how to get the most out of your packaged food indulgences. Either way, remember that it’s best to restrict consumption to the bare minimum in order to stay healthy.

HOW ARE THE FIGURES ON THE FOOD LABEL DECIDED?

Standards, methodologies and rules for testing and approving foods, and then labelling them accurately, have been set up by the Food Safety and Standards Act, 2006. The act provides for a scientific panel to decide the limits of many types of food additives and constituents, including flavouring agents, pesticides, chemicals and biological hazards. The regulations and rules also specify the corresponding labelling required on the package for a variety of constituents.

Each Indian state has its own Food and Drug Administration, which enforces and implements these rules, while the Food Safety and Standards Authority of India (FSSAI), which is set up according to the Act, is supposed to regulate and monitor the manufacture, processing and distribution of food as well as its import, in order to maintain healthy standards.

ADDED FLAVOURS

What does the term ‘added flavours’ mean? Do they extract the essence of an orange and add it into your food to give you a citrusy hit or is it a chemical that mimics the taste of an orange? In most cases, processing destroys the natural essence present in the food, and packaged foods might be centrifuged, pasteurised, filtered, clarified and co-stabilised in order to retain their flavour. But, there are other ways to put flavour into foods meant to last for months on the shelf. Chemicals that tickle our taste buds in similar ways to natural flavours are used to simulate the original flavour (or fool our brains into believing that we’re eating strawberries, for example). In some cases, these chemicals are naturally found in the foods, but are artificially produced and added to ramp up the flavour. For example, ethyl butyrate is one of many compounds found in orange juice. So, manufacturers add it in to give their drinks a strong orange flavour.

How to detect the mangoes artificially ripened with carbide stones

The mango season is right now at its peak. The public indulges in buying different varieties of mango fruitsavailable in the market and relish them.However, the buyers are a bit worried whether the fruits have been artificially ripened.

Mango fruits artificially ripened with carbide stones harm the body. Especially, children and senior citizenswill be affected by problems. So, the officials of the department of Food Safety have advised the public to be careful in selecting and buying good quality fruits.

Mainly because of the excess rains during the Northeast monsoon, the arrival of mangoes has increased this year. The traders informed that the public buys the varieties Sendhuram and Banganapalli and relish them. 

However, the public is alarmed while knowing about the mangoes artificially ripened with carbide stones.

The officials from the department of food safety informed that when raw mangoes are kept in hay or other heat generating material, with increased production of ethylene, the mangoes ripen in 2 days and become edible. In order to reduce time, some traders indulge in ripening the fruits artificially by keeping them in carbide stones. With the acetylene gas generated from the carbide stones, the mangoes ripen quickly within a day. However, this is not edible. Eating it may lead to complaints like the stomach ache.

Light yellow spots can be detected on mangoes ripened with carbide stones. If the stem part is cut and tested, sourness can be tasted and there will be sour smell. When it is doubtful, it is advisable to keep the fruits in the refrigerator for a day and then eat. Then, there is a possibility for the property of the fruit to change. This is also a temporary phenomenon. So, it is always better to select and buy only quality fruits.

The traders will have to take extra care not to indulge in any violations of the rules and regulations and selltheir items. The officials informed otherwise, the fruits will be confiscated from these shops

Global safety standards cannot apply: FSSAI chief

Food Safety and Standards Authority of India (FSSAI) Chief Executive Officer Pawan Agarwal is tasked with improving food testing facilities and working with food businesses to improve manufacturing practices and hygiene standards.

The focus will be on implementing the Food Safety Management Systems (FSMS) that will cut across food businesses, whether it is the street vendor or restaurants, says Agarwal.

Efforts are on to increase the number of labs with accreditation from the National Accreditation Board for Testing and Calibration Laboratories (NABL), an autonomous under the Department of Science and Technology).

There are currently 98 such accredited labs in the country.

FSSAI is promoting public-private partnership models to strengthen State food safety labs by supporting them with sophisticated and expensive equipments, he adds.

FSSAI has one lab in Ghaziabad and another in Kolkata. We might set up the third lab in Mumbai, he says.

There are also ongoing efforts to increase the number of referral labs and strengthen the infrastructure, says Agarwal.

It is desirable to harmonise domestic laws with international standards, but it would not be right to set impractical standards, he says.

If the incidence of metal or pesticide residue in raw materials is high in India, businesses cannot be expected to follow international norms, he says.

In such cases, it may recommend more flexible permissible limits of metal content or pesticide residues, he adds.

If our primary food production systems have high levels of content metal content or pesticide residues, one cannot fault the food processing sector for not being able to abide by international standards, he reasons. Therefore, national standards are important, but of course attempts should be made to harmonise them to international standards as much as possible, he says.

மாநிலம் ஒட்டிய கலந்தாய்வு நடத்தாவிட்டால் உணவு பாதுகாப்பு அலுவலர்கள் வரும் 26ம் தேதி போராட்டம்

சென்னை, ஜூன் 7:

மாநி லம் தழு விய அள வில் கலந் தாய்வு நடத்த வேண் டும் என உணவு பாது காப்பு அலு வ லர் கள் அர சுக்கு தொடர்ந்து கோரிக்கை வைத்து வரு கின் ற னர். கோரிக்கை நிறை வேற் றா வி டில் ஜூன் 26ம் தேதி தொடர் உண் ணா வி ரத போராட் டம் நடத்த முடிவு செய் துள் ள னர்.

தமிழ் நாடு உணவு பாது காப்பு மற் றும் நிர் வா கத் து றை யின் கீழ் 2011ம் ஆண்டு 585 பேர் உணவு பாது காப்பு அலு வ லர் க ளாக தமி ழக அர சால் தமி ழ கம் முழு வ தும் நிய மிக் கப் பட் ட னர்.

தற் போது 496 பேர் பணி யாற்றி வரு கின் ற னர். இவர் க ளில் பலர் சொந்த மாவட் டத்தை விட்டு விட்டு தொலை தூர மாவட் டங் க ளில் பணி அமர்த் தப் பட் டுள் ள னர். இவர் கள் குடும் பத்தை பிரிந்து பணி யாற்றி வரு கின் ற னர். ஒட்டு மொத்த பணி இட மாறு தல் கலந் தாய்வு நடத் திட அர சுக்கு கடந்த 5 வரு ட மாக கோரிக்கை வைத்து வரு கின் ற னர்.

ஆனால், அரசு தரப் பில் ஒட்டு மொத்த கலந் தாய்வு நடத் தப் ப டா மல் உள் ளது. இதனை அர சின் கவ னத் திற்கு கொண்டு வரும் வகை யில் சென்னை மற் றும் அதனை சுற் றி யுள்ள பகு தி களை சேர்ந்த 20 பேரும் மற் றும் தமி ழக அள வில் 385 பேர் என தமி ழக அர சுக்கு ‘பேக்ஸ் ’’ மூலம் கோரிக்கை மனு நேற்று அளித் துள் ள னர்.

இந் நி லை யில், அலு வ லர் கள் சார் பில் கூறும் போது, “நாங் கள் வெளி மாவட் டங் க ளில் பணி ய மர்த் தப் பட் டோம். ஒரு ஒன் றி யத் திற்கு ஒரு வர் பணி அமர்த் தப் பட் ட னர். தற் போது நாங் கள் எங் க ளது குடும் பத் து டன் சேர்ந்து வாழ மு டி யாத நிலை உள் ளது. ஒட்டு மொத்த கலந் தாய்வு நடத்தி எங் கள் சொந்த ஊருக்கு அரு கிலோ அல் லது மாவட் டத் திலோ பணி ய மர்த்த வேண் டும். ஆகவே, அரசு கவ னத்தை ஈர்க்க ‘பேக்ஸ் ’’ அனுப் பி யுள் ளோம்.

தமி ழக முதல் வர், மக் கள் நல் வாழ்வு துறை செய லா ளர், அரசு தலைமை செய லா ளர், டிஎம் எஸ் அலு வ ல கத் தில் உள்ள மக் கள் நல வாழ்வு மற் றும் குடும்ப நலத் துறை ஆணை ய ருக்கு பேக்ஸ் அனுப்பி உள் ளோம். இதை ய டுத் தும், அரசு செவி சாய்க் க வில்லை என் றால், ஜூன் 14ம் தேதி சென் னை யில் தர்ணா போராட் டம் நடத்த உள் ளோம். ஜூன் 26ம் தேதி டிஎம்ஸ் வளா கத் தில் தொடர் உண் ணா வி ரத போராட் டம் நடத்த உள் ளோம்” என் றார்.

DINAMALAR NEWS

DINAMALAR NEWS

DINAKARAN NEWS

Chemically-ripened mangoes seized from godown

Launching a drive against stocking and sale of chemically ripened mangoes, the District Food Safety wing of the Tamil Nadu Food Safety and Drug Administration Department has seized five tonnes of chemically-ripened mangoes from a godown at Perunali in Kamudhi block in the district.

Acting on a tip off, a team of food safety officials, led by M.J.C. Bose, District Designated Officer, visited the godown owned by J. Palanikumar on Monday and found that he had used ethipon and calcium carbide to speed up the process of ripening of mangoes.

Dr. Bose said the merchant, who procured the mangoes in the pre-ripening stage from Aruppukottai and Madurai, stocked them in the godown and sprayed ethipon in liquid form, using a sprayer for ripening. The officials seized the sprayer, chemicals and the entire quantity of about 500 kg of ripened mangoes.

The chemically ripened mangos were taken to the compost yard of the Sayalkudi town panchayat and destroyed by pouring phenol, he said, adding that the godown owner was served a warning notice.

Ethipon chemical in gas form was permitted to speed up ripening process but spraying in liquid form was banned, he said. The chemical in liquid form, penetrated into the pulp and caused various health hazards, he said. Use of calcium carbide for ripening was also banned, he said.

Dr. Bose was assisted in the drive by food safety officers Muthusamy, Venkateswaran, Thangasivam, John Peter and Chellapandi. The officials during the special drive found that there were no other godowns in the district.

Most of the merchants procured ripened mangoes directly from Madurai, he said.