Feb 8, 2017
Lead, heavy metals found in samples of five soft drinks
According to Kulasate's reply in the Rajya Sabha, separate data about samples of soft drinks having been tested/found not conforming to specified standards.
New Delhi, Feb 7: Lead and DEHP concentrations have been found in the samples of five different soft drinks manufactured by two major multinational companies in India, Rajya Sabha was informed on Tuesday. Reportedly, samples of food items are picked up for testing and analysis by the State/UT Food Safety Departments from time to time.
“Samples of five different cold drinks — Sprite, Mountain Dew, 7UP, Pepsi and Coca Cola — were selected by the stratified sampling method,” Minister of state for health Faggan Singh Kulaste said in a written reply.
According to Kulasate’s reply in the Rajya Sabha, separate data about samples of soft drinks having been tested/found not conforming to specified standards.
A study was conducted by the All India Institute of Hygiene and Public Health (AIIP&PH) and the National Test House (NTH), Kolkata, in which AIIH&PH collected 4 bottles each of the cold drink brands (Sprite, Coca Cola, Mountain dew, Pepsi and 7 UP) and tested for heavy metals antimony, lead, chromium and cadmium and DEHP.
According to reports, in April 2015, the Health Ministry is learnt to have directed the AIIH&PH to conduct a study on leaching of toxins from PET bottles, used for packaging pharmaceutical preparations, cold drinks, alcohol, juices and other beverages.
FSSAI cautions food firms against misusing its name, logo
With misuse of its name and logo by some food companies, regulator FSSAI today said the display of its logo and name in label and advertisements in any form should not suggest that the authority endorses any particular food operator and product.
"It has come to the notice that the name and logo of FSSAI is being misused to mislead the consumers into believing that the products of some food business operators have been tested, approved and endorsed by FSSAI. Thereby implying that the products of their competitors do not conform to the standards prescribed by FSSAI," the regulator said in an order.
The regulator said that all products manufactured, stored, distributed, sold and imported are required to conform to the standards prescribed by FSSAI.
"It is directed that display of FSSAI logo and name in label and/or advertisements in any form should not be used to misrepresent the authority or to suggest that FSSAI endorses any particular FBO, company, organisation, product etc," the order said.
The FSSAI logo is only allowed to be used as per Food Safety and Standards (Packaging and Labelling) Regulations, it added.
Feb 7, 2017
Pan masala, gutka sell like hot cakes
For Civic: A man chewing tobacco in Tiruchi.
The ban is being flouted due to lack of enforcement in the recent past
In spite of the ban on sale of pan masala and gutka, sales continue unabated in different parts of the city.
The ban came into effect in 2013. As per the State government order, no one should store, distribute and sale of gutka and pan masala. The officials of Food Safety and Drug Administration Department were empowered to take action against those manufacturing, storing and selling the banned items.
Though the Food Safety officials, along with the Tiruchi Corporation officials had conducted raids on shops selling banned items in the past, the sale is said to have reached all time high with the lack of enforcement in the recent past.
A wait of about half an hour by this correspondent at a petty shop near Central Bus stand revealed that the sale of gutka and pan masala was almost equivalent to the sale of cigarettes. At least 10 customers bought pan masala brands such as “hans”, Shanti strong, SNT-1 and others. All of them were different forms of chewable tobacco.
They were sold secretly to the customers, although they were available in plenty in the petty shop. They were sold between Rs.5 and Rs.15 per bag.
Each sachet was sold for at least ₹2 more than the actual price printed on it.
“Pan masala sale accounts for about 15 per cent of our daily transactions. Otherwise, we will loose our customers,” a petty shop owner at the Central Bus stand told The Hindu.
Another petty shop owner said that the sale of banned items was profitable than selling cigarettes as customers would not question the price of pan masala.
Enquiries revealed that most of the shop keepers, mainly petty shop owners, continued to sell the banned items in Tiruchi and neighbouring areas.
They were available in almost all petty shops in Cantonment, Central Bus Stand, Railway junction and other areas.
Enquiries further said there were many wholesale traders selling pan masala items on Big Bazaar Street, Peria Kammala Street and others.
The petty shop owners would visit them to buy pan masala items whenever they wanted.
“Pan masala chewing has become a habit to me. Even If I want to quit, it is not possible as pan masala is easily available,” said M. Vasanthan, a teenager of Ponnagar, who bought a sachet of pan masala for ₹15.
Banned tobacco products seized at Mayabunder Jetty
A team of Food Safety Officials headed by Mr KK Paul, Designated Officer, Mr Nagoor Meeran, Food Safety Officer and Mr Abdul Aziz, Food Safety Officer of North & Middle Andaman conducted extensive search operation from February 2-4 in the cargo vessel,
ITTP Leopard at Mayabunder jetty. The team inspected general cargo containing in six containers and more than 800 packages were opened and checked thoroughly. During the search, six bottles of tobacco paste were recovered from one trunk owned by Mr Baidyanath Hazra of Billyground.
The articles were seized by the Food Safety Officer, Mayabunder and penalty of Rs 10,000 was imposed. Later, the Food Safety officials destroyed the seized contraband products.
Non action on FSSAI direction of fake egg irks consumers in Tripura
In pursuant to the direction of Food Safety and Standards Authority of India (FSSAI) when department of elementary education issued alert to schools regarding fake and artificial eggs, the civil supplies of Tripura kept mum over the issue that triggered serious reaction today.
The civil supplies and animal resource development officials today admitted that FSSAI direction regarding fake eggs was reached to them but there was no field level action from their end except processing it in the file.
Similarly, on the issue of ensuring quality of food items, fish, vegetables, fruits, meat, breaker items and sweet the civil supplies department did not have any consistent monitoring mechanism and regular data of food quality.
Civil supplies minister Bhanu Lal Saha said that the department has been randomly checking the food items besides, specific complaints against any item from the consumers. But the food testing laboratory is under the jurisdiction of health department and infrastructure of food testing lab is also not sufficient.
"We are also equally concerned on the apprehension of food quality and taken measures whatever is possible," Saha said adding that the government would thought further to streamline the measures for ensuring quality of food.
According to report, the latest report of random testing of mid-day meal in five schools around Agartala was not indicated the best result in terms of purity and nutrition. But even after a month of getting the report from Agartala Govt Medical College regarding mid-day meal government yet to take any action.
Similarly, Agartala municipal corporation authority have also found the presence of formalin in the fish sold in the market from random sample but yet to take any action. Moreover, there is no campaign by the government against food adulteration and use of lethal chemicals in the food items.
On Nov 23 last, Bimal Kumar Dubey, Director (Regulatory Compliance Division) of FSSAI informed all states food safety commissioners and licensing authority to ensure no production and distribution of fake eggs in the respective states.
"FSSAI has received numerous representations on import of fake/artificial eggs; the issue also got wide coverage in both conventional and social media. The ingredients used in the manufacture of such egg involve use of lethal chemicals, which can cause serious health problem," the FSSAI communiqu said.
Except elementary education department, none take any step to monitor the market and aware the consumers about fake eggs in Tripura. Neither trade bodies nor suppliers were informed nor any hands on information provided to the consumers to identify fake eggs so far in the state.
Fast food chain agrees to carry caffeine warning on cups
Fast food retailers had said FDA was targeting McDonald’s when a number of multiplexes, restaurants, food-stalls and fast food chains sell caffeinated drinks like tea and coffee in paper glasses, without warnings.
Beverage containers at sold at outlets of McDonald’s, a fast food chain, in western and southern India will carry the ‘contains caffeine’ warning. The company agreed to carry the warning after the Food and Drugs Administration (FDA) issued a notification asking food and beverage outlets to put the warning on cups or lose licenses.
HT had reported, on January 10, about FDA’s campaign at shopping malls, multiplexes, cinema halls, restaurants and bars and fast food chains that sell caffeinated products without a warning on the containers.
“All the other outlets, using paper glasses have pre-printed warnings unlike the ones McDonald’s was selling. However, they are abiding by the norms and our only intention is to inform the customer about the contents of the drink and not target a company,” said Harshdeep Kamble, FDA commissioner.
Fast food retailers had said FDA was targeting one company when a number of multiplexes, restaurants, food-stalls and fast food chains sell caffeinated drinks like tea and coffee in paper glasses, without warnings. “First of all, there are no specific guidelines on the containers or glasses that are used to dispense the caffeinated beverages. FDA targeting McDonald’s is not nearly practical because all the restaurants, fast food chains, or even smaller hotels who sell caffeinated drinks like tea and coffee in paper glasses, don’t have any warnings,” an official from the fast food industry said. FDA officials argued that they haven’t found violations at any other outlet.
The issue of beverages being sold at a number of outlets without the warning came to light after a Kolhapur-based franchise of McDonald’s India was pulled up by local food and safety officer. However, as the franchise went into an appeal against the action, the issue was heard by FDA Maharashtra commissioner after which the state-wide notification was released.
“Following the directive, Hardcastle Restaurants, a franchise of McDonald’s, has adhered to all statutory requirements, and is in compliance with all applicable laws pertaining to mandatory food labelling. McDonald’s restaurants have implemented the advisory on its packaging. At McDonald’s India, the health, safety and well-being of our customers are paramount. We have always conformed to the highest quality and food safety standards and will continue to do so at all times.” said spokesperson, McDonald’s India - west & south India.
Caffeine is a stimulant found in beverages such as coffee, tea and carbonated drinks. It can treat and prevent premature infant breathing disorders and is on WHO Model list of medicines, but other studies have established that its high doses can cause restlessness, tension, insomnia, high blood pressure, gastrointestinal disturbance and irregular heartbeat
GE Mustard assessed over period of 10 years for safety: Govt
New Delhi, Feb 6 (PTI) Genetically Engineered (GE) Mustard has been assessed over a period of ten years for safety to environment and human health under the oversight of 3-tier statutory regulatory committees with external experts, the government today said.
"Under the rules for manufacturing, use/import/export and storage of hazardous microorganisms/genetically modified engineered organisms or cells (Rules 1989) of Environment Protection Act 1986, all genetically engineered products have to undergo a step-by-step food and environmental safety assessment in accordance with technical guidelines published from time to time.
"Following this process, the GE Mustard has been assessed over a period of ten years for safety to environment and human health under the oversight of three-tier statutory regulatory committees with external experts from laboratory to confined biosafety research field trials," Environment Minister Anil Madhav Dave said in a written reply in Rajya Sabha.
He said his ministry on its website has published a detailed assessment of food and environmental safety document on GE Mustard for written public comments.
"This document explains in detail the basis for ecological safety of GE mustard based on molecular characterisation and evaluation of weediness potential, crossability and gene flow studies, studies on soil microbial community and pest disease and beneficial organisms," he said.
Various farmers organisations, including that affiliated to RSS, and environmental activists have been opposing commercial cultivation of GM mustard.
The countrys biotech regulator Genetic Engineering Approval Committee (GEAC) has recently sought public comments on the safety aspects on GM mustard variety developed by Delhi Universitys Centre for Genetic Manipulation of Crop Plants.
Following this, the Environment Ministry has received over 700 comments from various stakeholders, including farmers and researchers, on the assessment of food and environmental safety (AFES) report on environmental release of genetically engineered mustard.
With anti-GM activists opposing the approval for GM mustard and upping their ante against the "unscientific" appraisal process, the Environment Ministry had said that after evaluating all the comments, the sub-committee will submit its final report to the biotech regulator GEAC.
D&FCO conducts market checks, asks food business operators to obtain due Licenses
Jammu, Feb 6 :Drugs and Food Control Organization (D&FCO) today conducted surprise market checks and directed all the Food Business Operators to obtain License/Registration before starting their business as is mandatory under the provisions of Food Safety & Standards Act, 2006.
Official spokesperson said, "The directions were passed during an inspection conducted by a team of Food Safety Officers at Talab Tillo area to secure compliance of food vendors with provisions of food laws."
'The inspection was carried under the overall supervision of Designated Officer, Municipal Limits Jammu Sanjeev Kumar, he added.
During inspection the team directed a sweets shop to stop business activity as it was carrying out the business without mandatory food license as required under the provisions of Food Safety & Standards Act, 2006.
During the drive samples of food articles including 'Continental Sauce and Urd Daal Powder' were lifted from the market to check its quality.
The enforcement team also directed all the Food Business Operators to obtain License/Registration as is mandatory under the provisions of Food Safety & Standards Act, 2006 without any fail by applying Online through local Khidmat Centers to avoid action against them.
Feb 6, 2017
Midday meal: Tripura schools instructed to be egg-xtra vigilant
AGARTALA: Worried about the possibility of 'fake eggs' being circulated in the market after an alert issued by the Food Safety and Standards Authority of India (FSSAI), the Tripuragovernment has asked schools to be careful about serving eggs in midday meals.
Director of state elementary education department, U K Chakma said, "Egg-based mid-day meals are often served in Tripura schools as it is a balanced diet. Now we're thinking twice before offering eggs to schoolchildren." "The eggs are artificially synthesised in China using harmful chemicals. All district education officers have been asked to alert schools to be extra vigilant while procuring eggs," added Chakma. He, however, could not offer any leads about how to identify such eggs.
Veterinary experts said fake eggs look reddish in colour, have a rougher surface, and are slightly bigger in size. A health expert, on anonymity, said 'candling' is a process whereby fake eggs can be identified. It involves holding the egg against light, in order to see the yolk and how it lies suspended in the egg. Natural eggs have an air sack at one end. Harmful elements present in fake eggs could give rise to various health disorders, including dementia, a doctor said.
Egg traders, meanwhile, are clueless about the development and said they would wait and watch before taking any decision. "We source our eggs from West Bengal and Andhra. It is not possible for us to check each and every egg," said a trader.
Feb 3, 2017
Fortified Mid-Day meals by December 2019 to fight malnutrition
FSSAI and the women and child development ministry draft a plan to make supply of fortified food mandatory for government-supported schemes
Last month, FSSAI had set standards for fortified rice, wheat flour, milk, edible oil and salt.
New Delhi: To fight malnutrition, the Food Safety and Standards Authority of India (FSSAI) and the ministry of women and child development have drafted a plan to make supply of fortified food mandatory for government-supported schemes such as Mid-Day meal at schools, Integrated Child Development Services (ICDS) and Public Distribution System (PDS).
By December 2019, Mid-Day meals at schools and food served at ICDS centres across the country will be made of fortified wheat flour and fortified edible oil while double iodised salt would be made mandatory by December 2018 , according to a notification by FSSAI, the country’s food regulator. Fortification is the process of adding essential micronutrients such as vitamins and iron to food grains or commodities. By January 2020, FSSAI wants to ensure supply of fortified wheat flour, edible oil and salt in the Public Distribution System (PDS) to take these to open market, the notification added.
About 11.58 lakh schools ran Mid-Day meal schemes in the country in 2013-14, and ICDS was run across 13.42 lakh centres in India as of December 2014, according to ministry of women and child development website. There are about 500,000 fair-price shops in India under the public distribution system, according to the PDS website.
A few states such as Gujarat, Maharashtra, Madhya Pradesh and Karnataka are already using some of the fortified products. According to FSSAI, 84 countries worldwide have been using fortified products to fight malnutrition.
One of the key reasons for malnutrition is deficiency of micronutrients. According to government data, about 70% pre-school children suffer from iron deficiency anaemia and 57% pre- chool children have sub-clinical Vitamin A deficiency. Iodine deficiency is endemic in 85% of districts, besides Neutral Tube Defects which is the most common congenital malformation in India. “It is estimated that 50-70% of these birth defects are preventable,” FSSAI said.
“The goal is not to provide 100% daily requirements of micronutrients but rather ‘fill the gap’ between intake from other sources and daily micronutrients needs. Cost of micronutrients is clearly small on a per-person-per-year basis and its success requires active collaboration among several sectors. Fortification has a great potential of enriching the nutritional quality of food and in turn, enriching the life of millions of children; by giving them a healthy start to life which they rightly deserve,” FSSAI added in its notification.
Adding micronutrients in food grains or other food items increases cost. FSSAI, however, has said the cost implication will not be high. According to FSSAI’s estimate, fortified wheat flour (atta) will incur an additional cost of 20-25 paisa per kg, fortified edible oil with added Vitamin A and D will increase the cost by 10 paisa per litre only. But double fortified iodised salt with iron, which can give 100% daily requirement of iron and 30-40% of iron, will incur an additional cost of Rs2-3 per kg, FSSAI noted.
Last month, FSSAI had set standards for fortified rice, wheat flour, milk, edible oil and salt. According to the standards, fortified wheat flour should contain prescribed quantity of added iron, folic acid and Vitamin B12. It may also be fortified with zinc, Vitamin A, Vitamin B1, Vitamin B2, and Vitamin B6. Over a period, FSSAI will set standards for a few more fortified products.
Feb 1, 2017
FSSAI asks corporates to spread message of food safety,
Food regulator FSSAI today asked corporates to actively involved in the efforts to spread the message of food safety and nutrition in the country.
The Food Safety and Standards Authority of India (FSSAI) organised a workshop on social mobilisation for 'Safe and Nutritious Food: A way of life'. Broad theme was 'Corporates for Safe and Nutritious Food', focused on building a coalition of corporates and design specific interventions that companies can take up.
Over 100 participants from the corporate sector, mainly food businesses came out in full support of FSSAI in its efforts to provide safe and nutritious food to the citizens, FSSAI said in a statement.
Speaking at the event, FSSAI Chairperson Ashish Bahuguna urged corporates to "get actively involved in the efforts to spread the message of food safety and nutrition".
He hoped that this is just the beginning of long-term engagement between FSSAI and food businesses for social mobilisation.
FSSAI CEO Pawan Agarwal elaborated on various initiatives by the regulator for spreading the message of food safety and nutrition at different places like home, schools, work places and eating places etc.
Among corporates that included both Indian food companies like Dabur and Britannia to multinationals such as Nestle, Mondelez, Pepsi, there was a general consensus that investing in food safety and nutrition is smart, right and sustainable thing to do.
In his keynote address, Dr Lawrence Haddad, Executive Director, Global Alliance for Improvement of Nutrition (GAIN) pointed out that it is in the interest of businesses to invest in food safety and nutrition.
Santosh Desai, Managing Director, Future Brands, described how there has been a fundamental shift in the thinking of corporates about Corporate Social Responsibility (CSR).
On this occasion, FSSAI also launched its new website, a water portal and food safety connect for an integrated complaint redressal system.
100 illegal packaged water units still in Tiruvallur, Kanchi
CHENNAI: Close to six months after the deadline set by the Food Safety and Standards Authority of India (FSSAI) to obtain licences expired, around 100 packaged water units continue to operate in Kancheepuram and Tiruvallurdistricts without required documents.
The food safety department said repeated warnings to these manufacturers had gone unheeded and that its officials had begun sending legal notices to them, asking them to shut shop. The packaged water sector in the two districts accounts for 80% of the industry that caters to the city. Many of these units, food safety officials said, however, had certificates from the Bureau of Indian Standards.
As per the Food Safety and Standards Act, 2011, a licence is compulsory for any food business with an annual turnover in excess of Rs 12 lakh. Those with a lower turnover must register with the state food safety department. The FSSAIndia gave these businesses at least five extensions. The last deadline expired on August 2, 2016.
R Kathiravan, designated food safety officer, Chennai, said all the 17 packaged water units in Chennai with BIS certificates also procured licences from the food safety department, while officials identified 97 units in Kancheepuram and Tiruvalluroperating without the required documents. In all, there are around 300 licensed manufacturers in the three districts.
Last week, officers in the two districts held a meeting with members of the Tamil Nadu Packaged Drinking Water Manufacturers Association asking them to get these units to register themselves or face legal action. A vendor or packaged water unit that fails to register or obtain a licence is liable to be forced to shut, pay fines ranging from Rs 25,000 to Rs 10 lakh or face imprisonment of up to six months. Although the department has been taking periodic action, shutting two units in Chennai in November, officials say they are still unsure of the procedure. Many businesses had not obtained licences or taken registration seriously because the authorities had extended the deadline several times, an official said. "After the last deadline, we haven't got any clear-cut instructions from the central government," said an official. Lack of awareness about the act could also be a reason for laxity in compliance, he added.
A Shakespeare, general secretary of the TN Packaged Drinking Water Manufacturers Association, said some of the manufacturers had reservations about the act terming it "too stringent and impractical" and the penalties too harsh. "But we are spreading awareness and coercing them to comply with the Act," he said.
Pune, Nashik with most cases of poor quality milk
However in over 95% cases, the substandard milk was not found unsafe for human consumption, but only lacked in standards of fat and 'solids not fat' (SNF) as set by the law. Simply put together, it means that significant amount of milk in the state continues to being adulterated using water — an age-old method employed by people to make quick money.
Between April 1, 2016 and January 25, 2017, food safety officials drew 1,392 samples of milk from suppliers, dairies, distributors and vendors from the state's seven administrative divisions, including Pune and Nashik. Among them, the laboratory report of 731 samples is still awaited.
Of the 661 samples tested at designated laboratories, 482 conformed to the standards while 179 samples (27%) were found to be of substandard quality.
"Among these 179 substandard samples, the Nashik division reported the highest 59 while the Pune division stayed a close second with 46. The samples didn't conform to standards laid down by the Food Safety and Standards Authority of India (FSSAI)," Chandrashekhar Salunke, joint commissioner (headquarters), state FDA, told TOI.
The samples were taken from milk collection centres, tankers, processing units, local dairies and vendors and tested at notified public health laboratories.
Salunke said barring three samples, two of adulteration with sugar and one of adulteration with sugar with bicarbonate, the rest of the 175 samples were only substandard, but safe for consumption. "This means they lacked in the amount of fat and SNF as set by the law," he added.
The two samples found laced with sugar were drawn from Sangli district and a sample laced with sugar and bicarbonate was drawn from Solpaur district.
When contacted, S S Desai, joint commissioner (food), FDA, Pune division, said, "We have already initiated legal action against the milk suppliers in Sangli and Solapur where the three samples drawn were found unsafe for human consumption."
Uday Vanjari, joint commissioner (food), FDA, Nashik division, said, "All the samples in Nashik that didn't conform to the standards were low on fat percentage of SNF. We can impose fine up to Rs 5 lakh in such cases."
Among the other divisions, Brihan Mumbai recorded sixteen cases of substandard milk, followed by Konkan (29), Aurangabad (18), Amaravati (5) and Nagpur (6).
The Pune administrative division includes Pune, Satara, Sangli, Solapur and Kolhapur districts while that of Nashik includes Nashik, Ahmednagar, Jalgaon, Dhule and Nandurbar districts.
How to keep check on homemade chocolates
Another food safety norm that comes to mind concerns ingredients used in homemade chocolates and if they are free from adulteration and contamination.
Chocolates are the best form of celebrating happiness, expressing love and gratitude towards our loved ones, The delicately moulded, artistic pieces are not only good to look at but are something sweet-toothed Indians find irresistible. While it could be true that you don’t mind the premium these speciality homemade chocolates command but have you ever stopped to think if these chocolates are safe to consume?
The homemade chocolate industry comprises the organised as well as the unorganised sector. Even in the organised sector this variety of chocolates is called homemade simply because they cannot be mass produced but are made in batches of a few kilograms. Why they are different from the mass produced industrial chocolate is that they have less sweetness, smooth texture and a refined and distinct taste and exotic fillings.
However, no one knows if these chocolate makers have a license from the Food Safety and Standards Authority of India (FSSAI) and if their manufacturing units or kitchens have been inspected by health and food inspectors for hygiene and sanitation. Other markers for food safety are whether FSSAI permitted flavours and colors are being used in homemade chocolates as non-permitted additives are a health hazard. So before buying the chocolates ask the seller if they have an FSSAI license or not.
Another food safety norm that comes to mind concerns ingredients used in homemade chocolates and if they are free from adulteration and contamination. Cocoa is the main ingredient used in making home-made chocolates, followed by dry fruits and some chocolatiers also use herbs and other fillings of fruits and jams. It is a well-known fact that unless cocoa beans are roasted adequately and handled hygienically they have the potential to be contaminated with Salmonella spp. bacteria. Other raw materials like milk and eggs also need to be adequately heat-treated and handled hygienically to keep them free from bacterial contamination. Personal hygiene can cause major issues as homemade chocolates are finished by hand-dipping. There are other ways microbial contaminants can be introduced into chocolates via other ingredients being used or unhygienic handling and packaging.
It is quite clear that the all-time favorite chocolates can also be contaminated which is a real threat to our health. Since, young children consume large quantities of chocolates it is important to safeguard their health. Therefore, chocolate manufacturers should take the utmost care in maintaining high standards of quality. Moreover, standards and regulations must be followed so consumers can be provided with safe chocolates and chocolate products.
Any label information?
Homemade chocolates in the unorganised sector do not carry any label information. There is no list of ingredients so consumers with food allergies must take precautions or avoid eating homemade chocolates that contain unknown ingredients.
The packaging in some homemade chocolates has no manufacturing, expiry or best before date so there is no way to know how much shelf life they have left. Homemade chocolates in speciality stores usually have a shelf life of only 2 to 3 weeks at room temperature.
Stored at the right temperature?
Chocolates need to be stored in the right temperature or they could deteriorate in appearance and texture. A crack or a whitish cast or sheen on the chocolate means it has not been stored at the right temperature. Homemade chocolates can also develop moulds and therefore they need to be visually inspected before you buy them. Since the chocolates are likely to be wrapped it is difficult to tell before you open the covering.
Enjoy your homemade chocolates and gift them by all means but do ensure that you buy them only from a licensed outlet so you do not fall prey to health concerns.
Jan 31, 2017
FSSAI order against selling food in newspapers ignored
He enquired with the shopkeeper, who denied having any knowledge of it.
Chennai: Walking by the beachside on Marina, Vishal, a tourist from Delhi, stopped at a bajji stall to taste the Chennai flavours. When he was handed the bajji wrapped in a newspaper, he was reminded of an article he had read wherein the health hazards of ink on paper was mentioned. He enquired with the shopkeeper, who denied having any knowledge of it.
As per an advisory passed by the Food Safety and Standards’ Authority of India (FSSAI) in December last year, it was said that the ink on newspapers might pose a health hazard if consumed. The presence of chemicals in the ink used for printing is found to have cancerous effects, which can be severely harmful especially for children and pregnant women, it added.
Food packaging in newspapers is in practice throughout the state, poisoning individuals in large numbers. Dr Anitha Ramesh, an oncologist, says that the lead concentration in the ink used for printing, merges with the food, thereby increasing the health risks. “Cadmium and lead in the ink slowly leads to initiation of cancer as it gets absorbed from the food packed with the newspaper. The chemicals get stuck to the food, and on ingestion, gets absorbed from the gut and causes DNA damage. People with low immunity, like children, are more likely to get affected,” she said. It was found that the problem lies in the lack of awareness about the rules and regulations on food wrapping. Murugan S, a roadside vendor near Guindy metro station, said, “I have not received any such circular by any authority. However, if it is indeed poisonous, I am ready to shift to brown paper for wrapping food. Already, we replaced plastic cups with paper cups because of health effects.”
The FSSAI had stated in the advisory, that it was mandatory for the commissioners of food fafety of all states to launch awareness campaigns discouraging the use of newspaper to wrap food. However, no progress has been noticed in the state so far with regard to its implementation. FSSAI CEO, Pawan Aggarwal said, “States need some time for implementation as these changes cannot be seen overnight. We need to reach out to a lot of people, therefore, the media should render help to propagate this information.”
The newspapers used to wrap food are usually bought from wastepaper marts, where the paper is subjected to dust, microorganisms and pathogens. This adds to the hazardous effects of food being wrapped in it.
Will Packaged Chips And Samosas Soon Be Labelled ‘Junk Food’ By The FSSAI?
Food authorities and regulators in India have been immensely concerned about India’s eating habits of late. Recently, reports announced that the government is considering a proposal to implement a tax on unhealthy foods; called the ‘fat tax’. Additionally, the Union Health Ministry announced that it may launch an app which will be able to tell you the nutritional values of a range of popular foods. Now, the FSSAI has indicated it may be considering labeling packaged food ‘junk food’.
SKIM
WHAT’S IN A LABEL?
Of course, we all know that potato chips, nachos and the likes aren’t the most healthy foods. However, if the Food Safety and Standards Authority of India (FSSAI) decides to go ahead and label these packed goods ‘junk’, it may cause consumers to pause before they buy them. Additionally, it may make these foods more susceptible to the ‘fat tax’, should it go through.
“We are trying to define junk food based on proportion of salt, sugar and fat content… The calculations are based on the Indian diet chart and recommended diet as well as international standards,” Pawan Kumar Agarwal to the Hindustan Times.
Based on these calculations, street food and homemade foods which local stores sell like samosas, cutlets and bhajiyas may also come under the scanner. However, Agarwal acknowledges that the logistics of labelling these foods may be difficult.
Should the FSSAI decide to go ahead with the move, India will become one of the first countries to label packed food as junk.
Use of newspapers for packaging food items banned in Vellore
Action will be taken as per Food Safety and Standards Act against those indulging in this practice, warns the department
Printing ink contains cancerous chemicals, says Food Safety and Drug Administration dept.
Hotels, tea shops and bakeries should no longer pack food in newspapers as it poses serious health concerns, according to the Food Safety and Drug Administration Department, Vellore.
The Food Safety and Standards Authority of India had recently banned the use of newspapers for wrapping food items.
Use of newspapers for packing cooked food posed the risk of causing cancer, liver and neurological problems and intestinal disorders as the ink contained chemicals such as cadmium, a press release said.
It was a common practice for hotels, tea shops and bakeries to wrap food in newspapers. Instead, they can use naturally-available and easily degradable materials such as plantain leaf, areca nut leaf and teak leaf.
In addition, the department officials said cooked food and beverages such as tea, milk, sambar and rasam should not be packed in polythene covers.
This too posed the danger of causing cancer.
Action would be taken as per the Food Safety and Standards Act if anyone was found using newspaper and polythene bags to wrap and pack food items.
An official said they had launched efforts to create awareness among people in the district to avoid the use of newspapers and polythene bags to pack food. “There is an increase in awareness level but we will continue to create awareness to achieve 100 per cent coverage in the next two to three months,” he said.
Food regulator frames unsafe food-recall policy
FSSAI directs Food Business Operators to maintain complete food distribution records.
India’s food regulator has framed a comprehensive recall policy to ensure manufacturers inform people when their food is declared unsafe and is being recalled.
"The food business operator initiating a food recall shall promptly inform food business operator(s) in the food chain including consumers about the recall," said the final gazette notification (food recall procedure) issued by Food Safety and Standard Authority of India (FSSAI) on January 25.
Both print or electronic media can be used to quickly inform people about food recall.
The policy follows the controversy surrounding the recall of Nestle India’s popular instant noodles in 2015.
"Tracing of products in the supply and distribution chain becomes an issue if we are dealing with big food business operators, which is why we have asked them to maintain all records," said an FSSAI official.
Manufacturers have been asked to maintain complete food distribution records, including the names and addresses of suppliers and customers, nature of food, date of purchase, date of delivery, lot number, batch code, pack size, brand name, date of manufacture, date of expiry and best before date, for at least a year after their expiry or best before date.
Sale and manufacturing needs to be immediately stopped of the 'recalled' product.
Only exceptions are restaurants, caterers and takeaway joints, who have been exempted from having a recall plan unless they are running multi-outlet food business chains with integrated manufacturing and distribution network.
"It is a well-deliberated policy and should help us safeguard the health of consumers," the official said.
Unsealed or Unlabelled? Your bubbletop may contain unsafe tap water
CHENNAI: If the 20-litre watercontainer you buy does not have a seal and a label with details of the manufacturer, you may be just paying for tap water.
From a shopkeeper selling water in dented, dirty cans in Arumbakkam to a 'ghost' packaged water unit in Red Hills, TOI tracked the journey of a set of bubble top containers -- a source of drinking water for nearly one-third of the city's population.
The shop on Tiruveedhi Amman Koil street in Arumbakkam sells at least seven cans a day. The containers, which have no labels, in violation of the rules set down by the Bureau of Indian Standards (BIS) and food safety department, are sold for Rs10. The shopkeeper said he bought the water from a dealer in Gandhi Nagar, two streets away. When TOI contacted the dealer, who identified himself as Srinivasan, he said he hadn't sold water to the shop for almost a year. When questioned where he sourced his water from, he was jittery. "I own a unit in Red Hills called Saipriya. I have the required licences," he said. But Saipriya is not among the 450-odd packaged water units registered under BIS and the state food safety department in Chennai, Kancheepuram and Tiruvallur.
Although only 17 packaged units have the licence to operate in Chennai, an online search reveals many more. Based on tip-offs, the food safety department raided and sealed three packaged water units in Kodambakkam, Saidapet and Perambur. None of them had licences. As a crisis looms large, more such units are likely to crop up, say officials. "We step up our vigilance from April to June. But this year, we've had to start early," said R Kathiravan, designated food safety officer, Chennai. Last year, of the 12 samples collected, five were found to be unsafe, substandard or misbranded.
Packaged water units, most of which are located in Kancheepuram and Tiruvallur, require a groundwater clearance certificate and approval from Tamil Nadu Pollution Control Board before getting a BIS tag. They require a licence from the food safety department. Officials say while contamination of water sold by licenced manufacturers occurs at the filling and packaging level, misbranding, reusing containers above limit, happen at the distribution point. "Many bubble tops are filled by ill-trained workers," said a food safety officer in Kancheepuram, where 10 units were sealed in November.
However, manufacturers say most violations happen at distribution points. "Only 10% of manufacturers market the water. Most engage middlemen," said N Murali, patron, Tamil Nadu Packaged Drinking Water Association.
Officials say some neighbourhoods have small units that filter water only through RO, which may not remove all microorganism and then sell. Some work independently, while others are dealers for licenced manufacturers. They refill cans a few times before sending them back to the manufacturers. Sometimes, manufacturers cooperate as it saves transportation costs.
Public health officials say mushrooming of such units is dangerous as just one filtration may not be enough to purify water. "Besides, in reverse osmosis, the membrane may not be frequently cleaned. There should be better awareness among the public to ask for labels before they buy the water," said director of public health K Kolandaswamy.
Food safety dept issues notice to IIT-R
Roorkee: The food safety department, after lifting two food samples from a hostel mess of Indian Institute of Technology Roorkee (IIT-R), has issued notice to the institute on Friday. About 30 students had fallen ill after having dinner on Wednesday. All students are safe and have been discharged from the institute's hospital after receiving treatment for two nights. The doctors at the hospital said the students are safe.
Reacting to Wednesday's incident of alleged food poisoning of the students, the institute's authorities said that it could be a case of specific food allergy and that there was nothing wrong with the food served to the students.
According to reports, 28 students of post-graduate and PhD (research) programmes, who lived in Cautley Bhawan (hostel) of the institute, had dinner in the hostel mess on January 25 but soon started complaining of stomach ache and dehydration. They were rushed to the hospital for treatment.
“Some students had eaten rice and a sweet corn dish specially prepared on their demand in the mess. Only 28 students had fallen ill after eating that dish. Doctors told us that it could be a case of specific food allergy. Food served to the students was fine. We will probe the matter,” said dean (students’ welfare) D K Nauriyal.
Taking cognizance of the incident, which was reported on social media, the food safety department inspected the mess and lifted two food samples and issued a notice to the institute under different sub-clauses of section 31 of the Food Safety & Standard Act 2006.
“The hostel mess is being run without food safety licence. We have given one month's time to the institute to respond to the notice. We have sent the food samples for testing at a Rudrapur-based lab,” Santosh Kumar Singh, food safety officer, told TOI.
This was the second incident of food poisoning at the institute in the past three years when the food safety department issued notice to the management. In August 2013, over 250 students of Rajendra Bhawan (hostel) complained of food poisoning after having breakfast from the hostel canteen.
“The food safety department had also imposed a fine on the institute for not following food safety norms,” said Santosh Kumar Singh.
The Dark Side of Smoked Food and How it Could Lead to Cancer
Highlights
- Many chemical contaminants are formed during smoking
- Examples include polycyclic aromatic hydrocarbons (PAH) and dioxins
These chemicals are carcinogenicSmoked meats could be quite addictive. The flavour is hard to match up to, and even a quick stir-fry or a light broth could please your taste buds like no other. The process of smoking is an ancient culinary practise that has been followed by various cultures across the globe. There are so many delicacies that centre around this method of cooking - apple wood smoked pulled chicken, smoked beef jerky, smoked prime rib, Khasi smoked pork, etc. As much as meat lovers indulge in these so called "burnt food" and go raving about it, health experts have a different point of view.
When food gets cooked, there are many chemical reactions that are involved in it. While some of these reactions make food sinful and irresistible, there are also a few reactions that could prove to be harmful for our health if safety standards are not met. Recent studies on smoked or barbecued foods have indicated that they contain chemical contaminants that are harmful for our health, and capable of causing dangerous diseases like cancer and heart ailments in the long run. This is because the cooking process involves burning of fuel, which gives rise to many chemical contaminants that are carcinogenic. A recent campaign launched by Food Standards Agency of UK also warned consumers about the cancer risks of eating overdone fries or even a burnt toast!
Following suit, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry plans on taking necessary measures to ensure that the right code of practice is followed across India. Their inspectors will be investigating in respective states to check on the issue.
According to an advisory by FSSAI, it states, "Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc.). Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters."
So Should We Stop Eating Smoked Meat?
When we checked with Dr. Saurabh Arora, Founder of www.foodsafetyhelpline.com and Managing Director of Auriga Research Pvt. Ltd, he said, "Smoked meat has been produced and used for centuries around the world and is safe to consume if produced using the proper procedures. If proper procedure is not followed and proper quality of fuel is not used it can lead to the formation of toxic chemicals like PAH, PCB (poly chlorinate biphenyls), dioxins etc. All these are known carcinogens and prolonged exposure can cause cancer of stomach, skin, lungs and others."
According to Ashwin Bhadri, CEO of Equinox Labs, PAHs are extremely harmful for human health. "They are a group of chemicals that are formed due to incomplete burning of coal, oil, gas, wood, garbage, as well as other organic substances, such as tobacco and charbroiled meat. As per research, there are more than 100 different PAHs which are identified. Many PAHs have caused tumors in laboratory animals when they inhaled, consumed or were exposed to these chemicals for a long period of time."
He went on to add, "Cooking meat or other food at high temperatures, which occurs during grilling or charring, raises the levels of PAHs in food."
Dr. Arora explained further, "For example, a tandoor is traditionally used to cook meats on coal or wood flame which is perfectly fine and gives them a wonderful smoky flavour, but if kerosene or petrol or plastic bags are used to light the fire it will not only give a bad taste, it will also lead to the production of all these toxins. Also if the fire is too hot and in the process the meat is burnt, it will again contain these toxins."
So, you don't really have to frown, but keep an eye out. Not all smoked food are bad for you. It is the process of cooking that you need to pay attention to. Go to trusted sources while buying smoked products. That could be a good start.
FSSAI concerned about smoke
Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states.
Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc).
Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development.
While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice.
“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors.
“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said.
The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers.
The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content.
“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc.
This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation.
FSSAI concerned about smoke
Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood
Considering the harmful health effects of smoked and barbequed foods, the Food Safety Standards Authority of India (FSSAI) under Union Health Ministry has directed all Food Inspectors across India to ensure that code of practice for the process is followed properly in their respective states.
Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood. Many chemical contaminants are formed during the combustion of fuel both in the smoking and direct drying process. Examples include polycyclic aromatic hydrocarbons (PAH), dioxins, formaldehyde, nitrogen and sulphur oxides (relevant for formation of nitrosamines etc).
Furthermore, heavy metals are also found in combustion gases. The types and amount of contaminants depend on the fuel used, the temperature and other parameters. According to doctors, cancer is a primary human health risk of exposure to PAHs. Experts have also linked PAHs exposure with cardiovascular disease and poor fetal development.
While the short-term symptoms of exposure to these compounds are eye irritation, nausea, vomiting, diarrhoea, and confusion, long-term health effects may include cataracts, kidney and liver damage, and jaundice.
“Commercial and domestic food preparations such as smoking, drying, roasting, baking, barbecuing or frying are recognised as possible source of these contaminants. FSSAI has adopted the Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying processes from Codex Guidelines,” said Kumar Anil, Advisor (Standards), FSSAI in his letter to State Food Inspectors.
“We have asked the state food inspectors to sensitise stakeholders and encourage them to follow this code of practice during the process of smoking and drying so as to eliminate the contamination of food with PAHs,” he said.
The FSSAI has said that the Code of Practice and the guidelines could also be used as the basis for information to consumers. Processes such as smoking and direct drying provide a wide variety of food textures and flavours and consequently a broader choice for consumers. Many types of smoked and dried fishery products like Masmin, smoked meat products like sarep, aakhuho are traditional food items, where these types of processes have been used to prolong the storage period, keep quality and provide flavour and consistency required by consumers.
The extension of shelf life may also have an effect on the nutritional value of foodstuffs, such as preservation of the vitamin content.
“Foods as sold in restaurants and by roadside vendors needs to be quality controlled and repeatedly inspected from multiple angles; excessive use of processed and smoked foods, use of trans fatty acid containing oils, reheating in same oil, for hygiene etc.
This is no small job; and human resources for containing these food related problems is inadequate in India,” said Dr Anoop Misra, Chairman at Fortis-C-DOC and National Diabetes, Obesity and Cholesterol Foundation.
A1 And A2 Milk – The Complete Story
“Doodh Doodh Doodh …. wonderful doodh.” Who can forget this rhyming jingles of 1999 played on the national television that defined milk as an elixir. Milk is an important source of nutrients including high-quality proteins, carbohydrates, and selected micronutrients. This nature’s perfect food comprises of 87% water and 13% total solids and.
What is A1 and A2 Milk?
Caseins are the predominant milk proteins and it constitutes 95 % of the milk proteins. Among the caseins, beta casein is the second most abundant protein and has an excellent nutritional balance of amino acids. Mutation, a process by which there is a change in the structure of a gene, resulting in a new variant. Such a mutation in beta casein gives rise to 12 variants among which A1 and A2 are the most common.
Both A1 and A2 are varieties of milk and are the product of two genetically different cow breeds. Earlier all cows used to be A2 until a naturally occurring genetic mutation in European breeds changed the genetics of milk producing cow herds. A1 is predominant in exotic cattle and A2 is predominant in Indian and African cattle.
The difference between A1 & A2?
The mutation causes a change in a single amino acid in the a-a chain, the amino acid at number 67 is histidine in A1 and proline in A2 milk. This polymorphism leads to a key conformational change in the secondary structure of expressed β-casein protein.
Digestion of A1 milk yields a compound called beta-casomorphin-7 (BCM7). No such compound in the digestion of A2 milk.
In hydrolysed milk with variant A1 of beta-casein, the BCM-7 level is 4-fold higher than in A2 milk.
New Zealand researchers claimed that A1 milk contains beta-casein which is harmful to human beings. The results of the NDRI research also indicated that A1 milk that is served to infants and old age people damages the immune system.
Benefits of A2 milk over A1 milk
By drinking A2 milk, one is no longer exposed to BCM-7 found in A1 milk which has been linked to-
Neurological Impairment
Type 1 Diabetes
Impaired Immune Response
AutoImmune Disease
Heart Disease
Milk we consume in India
By contrast, India has A2 cows which are mainly the native desi breeds. India has 37 pure cattle breeds like Sahiwal, Gir, Red Sindhi, Tharpakar, Rathi, Kankrej, Ongole, and Harianato etc. The milk delivered by all the desi cows was of the A2 variety. However, breeds which developed after the Government program, White Flood, launched during 1970 to gain dairy prowess. India went on to hybrid its native desi cows with the European species of Jerseys and Holstein Friesian which delivered A1 milk.
The practice of developing a new breed indiscriminately with every passing decade triggered a two-pronged crisis. First, the new breeds destructed the indigenous cow and consequently, the new exotic breeds did not adapt themselves to the Indian conditions. And the result, according to animal experts, was that within 10 years all the Indian desi breeds of cow disappeared.
Brij Kishore Yadav, the former Technical Officer at the NDRI, Karnal, who inseminated more than One lakh cows during his tenure, says that,
“India, today is standing at the precipice of a disaster. It seems the Government earlier ignored the importance of desi cows. The Government actually lacked foresight.If crossbreeding had been done of less milk yielding Indian cows with the breeds of the European countries yielding more milk had been done it would have helped us. But what we did here was completely unplanned. We inseminated all the high yielding cows as well as less milk yielding ones in a similar way.Today India despite the fact that it is the world’s largest milk producer is facing the threat of losing its dairy prowess.”
Jan 24, 2017
Patanjali slapped with Rs 11 lakh fine by Haridwar court on charges of ‘misbranding’
The court ordered Patanjali to pay the fine within one month. It also directed the district food safety department to take appropriate action if there is no improvement in the products in future.
HARIDWAR: A fine of Rs 11 lakh has been imposed on Yoga guru Ramdev's company, Patanjali Ayurved Ltd, by a city court on charges of "misbranding and misrepresentation of its products." In its order, the court of Lalit Narain Mishra, Haridwar's additional district magistrate (ADM), found the company -- which has rapidly diversified into various FMCG segments and is currently eyeing at doubling its revenues from the current Rs 5,000 crore to almost Rs 10,000 crore by the next financial year -- guilty of "releasing misleading advertisements by selling certain products with its own labels although they were being manufactured by some other company." Citing sections 52 (misbranding) and section 53 (misleading advertisement) of the Food Safety and Standards Act, 2006 as well as Section 23.1 (5) of Food Safety and Standard (Packaging and Labelling Regulations, 2011) Act, the court ordered Patanjali to pay the fine within one month. It also directed the district food safety department to "take appropriate action if there is no improvement in the products in future."
A case against the company was filed at the ADM's court in November 2012 after samples of the company's products including honey, salt, mustard oil, fruit jam and besan (gram flour) picked up for sampling on August 16, 2012, allegedly failed quality tests. The tests were conducted at Uttarakhand's only FSSAI-certified drugs and food testing lab located at Rudrapur. The case had been ongoing ever since. The order regarding the fine imposed on the company was given by the court on December 1, but became public a day ago.
Elaborating on the order, Yogendra Pandey, Haridwar's food safety department in-charge, told TOI, " Patanjali has been found guilty of misbranding some of its products. The wrapper of the company's mustard oil (kachchi ghani) said it was 'Patanjali Ayurveda's special product.' But it was in fact manufactured at a company in Rajasthan. Patanjali has confessed the mistake and changed the wrapper. Keeping this in view, the fine in all six cases against the company has been reduced to a cumulative amount of Rs 11 lakh. Usually, the fine for a case of misbranding is Rs 3 lakh, releasing misleading advertisements leads to a penalty of Rs 10 lakh and substandard quality entails a fine of Rs 5 lakh."
The judgment also quotes the report of the food analyst, Rudrapur, which says that "the samples picked for testing failed to clear quality tests." However, it does not elaborate on the nature of the tests and the parameters on which the products were found lacking.
Reacting to the order, Acharya Balkrishna, managing director and primary stakeholder, Patanjali Ayurved, told TOI that the company's products were "completely safe and their quality was unquestionable." "I have not received the order yet, only heard about it. I think this is a political ploy to tarnish Patanjali's image. We will react suitably to it," he said.
SUGAR FACTORIES NEED TO INCLUDE MOLASSES’ STORAGE IN EXISTING LICENCES
January 2017: The Food Safety and Standards Authority of India (FSSAI), in a recent order, has asked sugar factories to include the storage of molasses in its existing licences. The move is in line with the regulator’s concerns about the lack of hygienic storage conditions for molasses, a by-product of sugarcane which is further used to manufacture other food products.
Raising serious concerns, the order stated, “Audit authorities have also raised the issue regarding the lack of requisite storage conditions for molasses, which is then used as an ingredient for manufacturing of other food commodity.”
The order stated, “Regulation 3.7, Part II of Schedule 4 of the Food Safety and Standards (Licencing and Registration of Food Business) Regulations, 2011 mentions that the equipment and containers for waste, by-products and inedible or dangerous substances, shall be specifically identifiable and suitably constructed.”
Meanwhile, molasses is also regulated by other authorities. The order observed, “It has been learnt that the sale, distribution and use of molasses is also regulated under the licence granted by the State Excise Department.”
Hardeep Singh Dhillon, chairman, Bhogpur Cooperative Sugar Mills Ltd, Jalandhar, Punjab, said, “The policies which are issued by the Centre have to be followed by the sugar industry, as these policies are not only restricted to states, but it also for the nation as a whole.”
“I hope that all the states will include the storage in their respective licences. Some of the state food and drug administrations (FDAs) have also communicated the order to the associations for better communication and ensuring enforcement,” he added.
Dhillon said, “Apart from state authorities, there are inspections conducted by the excise departments. Special inspections are undertaken by the state committees. Sugar manufacturers usually adhere to the laws to avoid any issues in this regard.”Based on the above citations from the regulations, the regulator has decided that it will ask the food business operators (FBOs) involved in the sugar processing business to secure licences under FSSAI for storage of molasses.
The order stated, “Accordingly, FBOs involved in the production/ manufacture of sugar may also be advised to include/endorse storage under the kind of business in their existing FSSAI licences and their storage may be inspected to ensure compliance with the above mentioned provisions and regulations.”
Moreover, molasses is used as the principal ingredient in the distillation of rum and as a humectant in jerky processing (slicing or forming the meat or poultry, marinating, heating, and then drying the strips). It is recognised as a superfood due to its vitamin content and also used in producing animal feed.
A food safety officer from FDA Maharashtra, said, “This order is a result of continuous warnings given to these sugar factories regarding maintaining hygiene for places where the molasses is stored.”
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