Nov 1, 2017
FDA conducts workshops on hygiene and standards of food in temples, hotels
Efforts to raise awareness have been stepped up, as the FSSAI Act has a clear definition of ‘safe and unsafe food’. Selling substandard quality food can lead to a compoundable penalty of upto Rs 5 lakh, while selling unsafe food items can even lead to imprisonment.
THE FOOD and Drug Administration (FDA), as part of its drive to raise awareness about hygiene and standards of food distributed in temples, has conducted several workshops and training sessions across the state. S S Desai, joint commissioner, FDA, Pune, said, “At least 36 temples in Pune will be given a certificate from the FDA.”
According to state officials, more than 200 temple trusts across the state will be trained in technical skills to maintain the quality of food. Recently, the Food Safety and Standards Authority of India (FSSAI) launched an initiative — ‘Blissful Hygienic Offering to God (BHOG)’ — in Mumbai, under which several training workshops were conducted in September and October.
Topics such as food safety, ingredients, packaging, and hygiene were covered during the workshops and participants were introduced to several scientific approaches, which would help them address concerns regarding rules and regulations pertaining to food safety. More than 3,000 people attended the sessions.
Desai said hygiene and standard of food items served in hotels and restaurants were also discussed during the workshops. At least 700 hotels will now be involved in the training programme.
Efforts to raise awareness have been stepped up, as the FSSAI Act has a clear definition of ‘safe and unsafe food’. Selling substandard quality food can lead to a compoundable penalty of upto Rs 5 lakh, while selling unsafe food items can even lead to imprisonment.
Till now, at least 700 hotels and restaurants have been trained in these aspects. Desai said, “We have initiated a self- assessment drive where the owners will fill up questionnaires on whether they are abiding by the guidelines laid down by the FSSAI. A checklist of various parametres has been given to the owners, following which we will conduct random verifications.”
Food Safety and Standard Act 2006 (FSSA)
Civil Rights & Duties awareness campaigner
There is a saying “Health is Wealth” and any carelessness which may cause food poisoning or any problem like this may lead to a very fatal consequences. So, it becomes essential to take necessary food safety measure. ‘Food safety’ means assurance that food is acceptable for human consumption. Food safety management means the adoption of good manufacturing practice, good hygienic practices, hazard analysis and critical control point and such other practices as may be specified by the regulation of food business. We as human being depend on food for our survival and we are to be aware of the food quality and the standard of food that we consume in our day to day life. Earlier food adulteration was the only concern of food safety and standard, however with the arrival of better technology and with the advancement in the standard of living numerous problems and concerns arose regarding food safety and standard in our country. So the Central government for solving all problems relating to food enacted the ‘Food Safety and Standard Act 2006’. For better management of the Act, the Central government formed an authority by the name Food Safety and Standard Authority of India (FSSAI).
The W.H.O in its latest data available, revealed that 3,51,000 people die of food poisoning globally every year and at least 582 million cases of different food-borne diseases are experienced worldwide every year. Food is the basic need of all living beings and we eat food to survive and develop our physical wellbeing. So it is our basic right to a healthy, safe and nutritious food. Population explosion is one of the reasons for the use of such excessive insecticides, pesticides and fertilizers in order to boost up the production to meet the needs of the overwhelming demand for food, this use of chemical is adversely effecting our health. Sometime the availability of fast foods, packed foods and other cheap foods is harmful for our health. Some of the mal-practises commonly found are; using harmful chemicals to enhance flavour in sweets, fruits, juices, etc, using chemical to artificially ripen fruits, using wax on apples to make it look fresh, using mono sodium, ajinomootoo in chows, momos, and other Chinese and Burmese noodles affects our bones, etc, mixing brick powder to chilli powder, adulteration of milk with excessive water, use of detergent or bleaching powder to increase quantity, serving of fast foods in open food stalls such as samosas, jeelibees, pokara, puri, etc in newspapers or magazines which contains black carbon ink, etc. Some of these unhygienic and unsafe practices can lead to serious health issues and problems such as kidney failure, lung cancers, gastric problems, stomach aches and also affect our organs such as the gall bladder, liver, intestines and also cause other ailments related to mental health, abnormal hormonal growth or releases that could change our appetite and may to depression. We came across several cases of serious food poisoning such as; 23 students died in Bihar after eating mid-day meal and dozens more were hospitalized on 16th July 2013, 45 students of Madrasa fell ill due to suspected food poisoning on 16th March 2016, 69 students were hospitalised due to food poisoning at Himachal Pradesh, Shimla on 22nd April 2017.
The Food Safety and Standard Authority of India(FSSAI) was established in order to check the issue of food safety and standard with the aim and objective to lay down science based standards for articles of food, to regulate manufacturing, storage, distribution, sale and import of food to ensure availability of safe and wholesome food for human consumption and for matters connected therewith. Some of the salient features of Food Safety & Standard Act are; to ensure that all food meets consumers expectations in terms of nature, substance and quality, to provide legal powers and specify offences in relation to public health and consumers interest. Section 16 of the Act laid down the functions of Authority such as; to specify standard guidelines for food articles, to specify food labelling standards including claims on health, nutrition, special dietary uses and food category systems, scientific advice and technical support to central and state government, etc. Every state must have a designated officer and some of its responsibilities are; designated officer has the power to issue or cancel license of food business operators, prohibit sale in contravention of this Act, receive report and samples of articles of food from food safety officer and get them analyzed, taking samples of the food intended for sale, he can seize any articles of food which appears to be in contravention of this Act, he can enter and inspect any place where food is manufactured or stored for sale. Some of the offences are; causing food to be injurious, abstracting any constituent, deliberate adlteration, non-conformance in label information, etc. Some of the penalties are; sub-standards food will be fined up to Rs.2 lakhs, misbranded food will be fined up to Ts.3 lakhs, unhygienic preparations of food will be fined up to rs.1 lakh. Under Section 63 of FSSA 2006, if any person or food business operator carrying out a business without license is punishable with imprisonment for a term which may extend to six months and also with a fine which may extend to five Lakh rupees. A person is also punishable with a fine of 10 lakhs rupees for misleading advertisement, falsely describing quality of food or give false guarantee to the consumers. Slaughterhouse should have proper hygiene and maintenance instruments and to be regularly checked by the medical concern doctor and thereafter it should be given to the slaughter house for human consumption. Under the Consumer Protection Act 1986, the consumers have the right to safety, they are protected against marketing of goods and services which are hazardous to life, and therefore, the goods which are hazardous to health is illegal and punishable.
The Ministry of Health and Family Welfare governs the FS&SAI. FS&SAI governs all food business operators in the country and has entrusted the powers at various levels to other designated authorities. In Nagaland, the Food Safety and Standards Act 2006, rules and regulations 2011 is being implemented in the State from 2012. The Food Safety Officer must be appointed as an independent charge as per the Act and should checked all the Food Business Operators which includes Hotels, restaurants, canteens, tea stall, bakeries, street food vendors etc in all the respective district. With the enforcement of this Act in Nagaland, any person in practice of selling of food products are required to have a license to sell such goods and the license is to be given by the Chief medical Officer. There are times where the FS&SAI has asked the Food Commissioner in the state to inspect and evaluate in the market and had suggested that the state food safety commissioners should prepare their line for action and collect samples of all the packaged products, even those which are not registered with FS&SAI and also told to take action if required. The Chief Medical Officer and designated officers Kohima have informed all hotels, restaurants, provisions, groceries, home based canteens of schools, colleges, office, etc to obtain food safety license/registration from the Chief Medical Officer office, Kohima and in order to avoid penalisation as per the food safety and standards act rules and regulations and newly established food business operators have also been directed to obtain the license/registration.
Oct 31, 2017
Commerce Ministry asks exporters to strictly adhere to food safety norms
The commerce ministry has asked exporters to strictly adhere to sanitary and phyto-sanitary norms, saying that non-compliance could damage the image of the country.
The commerce ministry has asked exporters to strictly adhere to sanitary and phyto-sanitary norms, saying that non-compliance could damage the image of the country.
In a trade notice, the directorate general of foreign trade (DGFT) also said that action would be taken against exporters for non-compliance of these rules which pertain to food safety and animal and plant health requirements.
The warning follows a complaint received from the agriculture ministry with regard to non-compliance with global norms.
It said that the Department of Agriculture "has brought to the notice of this directorate about various instances of non-compliance of sanitary/phyto-sanitary measures by Indian exporters while exporting goods".
"Importing countries have been making complaints against Indian exporters, which amounts to disrepute to the image of the country and that can adversely impact the interest of other exporters as well as of the country as a whole," it added.
The action for not following these rules could include monetary fine or suspension and cancellation of trade licence.
Sanitary and phyto-sanitary measures came into force with the establishment of the World Trade Organisation (WTO) on January 1, 1995.
It concerns the applications of food safety and animal and plant health regulations. India is a signatory to this agreement, being a member of the Geneva-based WTO.
The DGFT, under the ministry, said that exporters are sensitised to ensure that sanitary and phyto-sanitary laws of importing countries are "strictly" adhered to.
The directorate advised exporters to seek requirement of importing country along with the export order.
"And, while exporting goods, they must provide a certificate(s) from designated agencies along with export documents indicating the observance of the norms mandated by the importing country," the trade notice of the DGFT has said.It has also asked the Department of Revenue to advise the field formations of customs to ensure that exporters adhere to the norms of the importing country.
Mecca of Food Technology in India (CFTRI) announced 5-week ‘Skill Development Program on Baking Technology’
Mysuru: Defence Food Research Laboratory (DFRL) director Rakesh Kumar Sharma said that CFTRI and DFRL are part of the government’s bigger initiative to focus on the need for food safety, nutrition security and sustainability.
Inaugurating the CFTRI Foundation Day celebrations on Friday, Sharma said CFTRI is the mecca of food technology which has contributed to improving the nutritional and health status of the population.
On the occasion, CFTRI announced a five-week ‘Skill development programme on baking technology’ from November 13 to December 15 as part of Skill India Campaign. The institute, which has state-of-the-art baking facilities along with expert faculty to impart quality training, will provide training at affordable rates to encourage participants from rural areas, unorganized small bakery units and lower income group.
Similarly, CFTRI will also conduct entrepreneurship training programmes from November 2 to December 2 in association with Kautilya Entrepreneurship and Management Institute, Jain University, to promote startups in the food processing sector.
The course ‘Entrepreneurial Opportunities in Food and Allied Sectors’ has been designed to address both technologies and entrepreneurship to support ventures in the food processing sector. The first week of the programme will be held in CFTRI and second part at Jain University campus.
MoU with Akshaya Patra
CFTRI signed a memorandum of understanding (MoU) with Akshaya Patra Foundation, where a series of collaborative activities such as developing innovative nutritional adjuncts as supplements under the midday meal scheme, internship programmes, customized training for midday meal workers and enabling a policy framework to implement robust malnutrition intervention by central and state governments will be taken up.
Note: News shared for public awareness with reference from the information provided at online news portals.
Oct 30, 2017
ஓட்டல்களில் அதிகாà®°ிகள் ஆய்வு செய்ய வேண்டுà®®்
மல்லூà®°்: மல்லூà®°், பனமரத்துப்பட்டி பகுதிகளில், 30க்குà®®் à®®ேà®±்பட்ட சிà®±ு ஓட்டல்கள் உள்ளன. அதில், பல இடங்களில், கழிவுநீà®°் குட்டை, சாக்கடை à®…à®°ுகே, உணவு தயாà®°ிக்குà®®் இடம் உள்ளது. à®…à®™்கு, குடிநீà®°் நிரப்பிய பாத்திà®°à®®், பிளாஸ்டிக் பேரலை à®®ூடி வைப்பதில்லை. டிà®°ாக்டர் தண்ணீà®°ை விலைக்கு வாà®™்கி, தரைமட்ட தொட்டி, கட்டடம் à®®ீதுள்ள தொட்டிகளில் சேà®®ித்து வைக்கின்றனர். ஆனால், அவற்à®±ை à®®ுà®±ையாக பராமரிக்காததால், கொசுப்புà®´ு உற்பத்தியாகிறது. சுகாதாரமற்à®± தண்ணீà®°ில் உணவுகளை தயாà®°ிக்கின்றனர். இதனால், குழந்தைகள் பாதிக்குà®®் அபாயம் உள்ளது. அதிகாà®°ிகள், ஓட்டல்களில் ஆய்வு செய்ய வேண்டுà®®்.
Samples to be tested after ‘plastic rice’ scare erupts in Dehradun
The purported video shows a diner at a restaurant near the Dehradun Railway Station showing rice balls that appear to bounce like plastic balls, and complaining about “plastic rice” being allegedly served at the eatery.
A food safety official collecting samples from a restaurant in Dehradun after a video claimed that ‘plastic rice’ was being allegedly served at the eatery.
Samples of rice will be sent for testing at the state-run laboratory, food safety officials said on Sunday after an unverified video claiming “plastic rice” being served at a restaurant in Dehradun went viral on the social media.
The purported video shows a diner at a restaurant near the Dehradun Railway Station showing rice balls that appear to bounce like plastic balls, and complaining about “plastic rice” being allegedly served at the eatery. HT could not independently verify the claims made in the video.
GC Kandwal, designated officer of the Food Safety and Standards Authority of India (FSSAI) for Dehradun district, said samples have been collected from the restaurant and that the same will be sent for analysis at the state-run food testing laboratory at Rudrapur in Udham Singh Nagar district.
“However, we’ll be able to comment on whether it’s plastic rice or not only once the (lab) report comes out. Till then, we’re also planning to inspect other places (like eateries, markets) as a precautionary measure,” Kandwal told HT.
He, however, asserted that “no such thing as plastic rice” had ever been confirmed in the state so far and that it was a “natural tendency” of rice to become hard like a ball due to presence of starch in it, but that doesn’t confirm that the rice is made of plastic.
“Food adulteration is a serious issue and the department will certainly take action if any irregularity is found anywhere. But such unconfirmed claims (of plastic rice) only lead to confusion and panic among the public,” Kandwal said.
In June, a similar scare of “plastic rice” being allegedly sold in the markets of Haldwani in Kumaon region had surfaced, following which the Nainital district administration raided several shops. Lab reports of collected samples, however, later dismissed the claims of “plastic rice”.
Notably, many experts including senior agriculture scientists have called out the “plastic rice” scare as “myth” citing how no conclusive proof for the same has been discovered so far. According to snopes, a fact verification site, the claims of plastic rice have yet to be proven.
Meanwhile, Kandwal said an improvement notice had been slapped on the said restaurant under Section 32 of the Food Safety and Standards Act for preparing food under unhygienic conditions.
Food Safety Regulations for Proprietary Milk Products
Food Safety Regulations for Proprietary Milk Products
As per section 2.12.1 of Food Safety and Standards Regulations (Food Products Standards & Food Additives) , 2011, ‘Proprietary Food’ means a food that has not been standardized under these regulations. Only 377 food products have the standards specified in the regulations. All other non-standardized food products comes under the category of proprietary food products.
Standards of some Dairy products and analogues have been specified in section 2.1 of FSSRS (Food Products Standards & Food Additives) Regulations. These are: milk, cream, malai, dahi or curd, chhena or paneer, cheese, dairy based deserts/confections, evaporated / condensed milk & milk products, foods for infant nutrition, butter, ghee & milk fats, chakka and shrikhand, fermented milk products, whey products and edible casein products.
Milk products other than these are considered as proprietary milk products since these are not been standardized under the regulations. As per section 22 of Food Safety and Standards Act, 2006, no person shall manufacture,distribute, sell or import these proprietary milk products which the Central Government may notify in this behalf. Until and unless standards of these products are notified by the Food Safety and Standards Authority of India, the proprietary milk products can not be manufactured, distributed, sold or imported. No license will be issued either by the Central or State governments.
Procedure of standards setting in FSSAI
Food Safety and Standards Authority of India (FSSAI) has as many as sixteen scientific panels as of today. Standards of proprietary milk products are first considered and recommended by the concern scientific panel. Once recommended by the scientific panel, these standards are placed before the scientific committee of FSSAI. If recommended by the scientific committee, these standards are to be approved by the food authority. Standards of proprietary milk products approved by the food authority are forwarded to the ministry of health and family welfare, government of India. If satisfied, they send it to the law ministry for legal vetting. Once these formalities are complete, the draft notifications of standards are posted in FSSAI website for obtaining stake holders comment for 60 days. Final gazette notifications are done after obtaining comment from WTO.
Product approval advisory
In order to avoid the long drawn procedure of standards setting, FSSAI had introduced Product Approval Procedure and had issued advisories. As per the advisory, manufacturers / importers had to submit applications for No objection certificate or Product approval for proprietary food products and after obtaining No Objection Certificate or Product approval, manufacturers/ importers could start business of proprietary milk products. One of the most widely used proprietary dairy product is Dairy Whitener. In the absence of standards of Dairy Whitener in FSSRS, manufacturers of dairy whitener were advised to submit applications to FSSAI to obtain NOC/ Product Approval. Since ingredients of dairy whitener are mainly maltodextrin, sugar and skim milk powder, FSSAI had issued NOC / Product Approval to the applicants who had submitted applications for NOC / Product approval of Dairy whitener. Manufacturing of Dairy whitener as proprietary milk products started.
Other proprietary milk products like Cheese Card containing milk fat, salt, solid non fat, milk protein, residual lactose also granted product approval by FSSAI. Even low fat milk powder, butter milk powder which had no standards prescribed in FSSR, 2011 were granted product approval as proprietary milk products. However, the product approval procedure was rejected by the Supreme Court of India and stopped by FSSAI.
Standard setting for some proprietary milk products
FSSAI had also initiated standard setting of proprietary food products. Bureau of Indian Standards made standards for Dairy Whitener in 1998. In the 12th Food Authority meeting held on August 29, 2013, FSSAI decided to adopt the BIS standards of Dairy Whitener. FSSAI also constituted a subcommittee of four members with Director, NDRI to finalize the standards.
Draft standards for Dairy Whitener was finalized and posted in FSSAI website on 23rd October,2015. FSSAI also started granting license for Dairy Whitener which conform to the prescribed standards of Dairy Whitener in the amended Food Safety & Standards Regulations ( Food Products Standards and Food Additives) , 2011, section 2.1.11.
Standard for dairy whitener
1) Description
The product prepared by spray drying of cow milk, buffalo milk or a mixture thereof containing carbohydrates such as sucrose, dextrose and maltodextrin. The fat or protein content, or both, of the milk may be adjusted by addition or withdrawal of milk constituents in such a way as not to alter the Whey Protein to Casein ratio of milk.
2) Essential Composition and Quality Factors
The product shall be white or light cream in colour, uniform in composition and free from lumps except those that break up readily under slight pressure and shall be free from extraneous matters and added colours.
The flavour of the product before or after reconstitution shall be pleasant and sweet. It shall be free from off flavours. It is recommended that the flavour and taste may be judged on the basis of their sensory characteristics.
Requirements
| |||||
Skimmed milk dairy whitener
|
Low fat dairy whitener
|
Medium fat dairy whitener
|
High fat dairy whitener
| ||
1
|
Moisture, % w/w, Max.
|
4
|
4
|
4
|
4
|
2
|
Milk Fat, % w/w.
|
Not more than 1.5
|
More than
1.5 upto 10
|
More than
10 upto 20
|
More than 20 upto 26
|
3
|
Milk protein % w/w, Min.
|
23
|
21
|
17
|
15
|
4
|
Insolubility Index, ml, Max.
|
1.5
|
1.5
|
1.5
|
1.5
|
5
|
Total ash (on dry weight basis) , % w/w, Max
|
6.1
|
6.1
|
5.3
|
4.5
|
6
|
Acid Insoluble ash, % w/w, Max
|
0.1
|
0.1
|
0.1
|
0.1
|
7
|
Added sugar (as sucrose, % w/w, Max)
|
24
|
24
|
24
|
24
|
8
|
Titrable acidity maximum, % (as lactic acid)
|
1.5
|
1.5
|
1.5
|
1.5
|
If sugar is replaced with Milk Solid Non Fat i.e. Skimmed Milk Powder, ash content will proportionately increase and may be calculated as follows:
a) Calculated Ash Content: prescribed ash content + 8.2/100 (24 sugar % in the product)
b) Calculation for protein: Milk Protein % w/w is calculated from the proposed added sugar (as sucrose) i.e. 24 % w/w. Standard of 24% added sugar shall be reduced to 18% after two years from the date of notification. Dairy Whitener shall be free from vegetable oil, animal fat, mineral oil, thickening agents.
3) Food Additives
Only those additives permitted for Milk Powder as per Food Safety and Standards (Food products standards and Food Additives) Regulations, 2011 shall be used.
4) Hygiene
The products covered by this standards be prepared and handled in accordance with the appropriate provisions of the Schedule IV, Part II and III of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. The products covered under this standards shall conform the Microbiological requirements for milk and milk products of the Food Safety and Standards Regulations, 2011.
5) Contaminants
The products covered by this standards shall comply with the Maximum levels for contaminants specified in the Regulations Food Safety and Standards (Contaminants, Toxins and Residues) Regulations,2011.
6) Labelling
The products covered by this standard shall comply with the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
7) Methods of Sampling and Analysis
As provided in the Food Safety Standards Authority of India Manual of Method of Analysis of Food (2015) - Milk and Milk Products.
Other proprietary milk products
Standards for Fermented Milk , Flavoured fermented milks, Drinks based on Fermented milk, Concentrated Fermented milk are also notified by FSSAI on 23rd October,2015 . As a result, these proprietary milk products are now considered as standardized milk products.
Similarly, standards for Ice - Cream, Kulfi, Chocolate Ice Cream, Softy Ice Cream, Milk ice, Milk Lolly and dried Ice Cream mix also notified in Regulations 2.1.14. Standards for Frozen Deserts or Confections with added Vegetable oil or Fat or Vegetable Protein or both notified in regulations 2.1.15.
Since Food Safety & Standards Regulations, 2011 have specified standards for 377 food products, attempts are being made to make vertical standards as well as horizontal standards for proprietary food products. Harmonization with Codex Standards have been done in FSSAI so that proprietary food products are converted into standardized food products which is convenient for both the Food Business Operators as well as regulators.
UNDER SCANNER - Eateries spice up dishes with colour, feel the heat
In Crackdown, Food Safety Dept Fines Popular Restaurants, Biryani Chains
Yellow and orange tinted biryani, bright red tandoori chicken, green mint chutney the hues may tantalise taste buds, but they have started attracting penalty from the food safety department, which is cracking down on restaurants using synthetic colours in food.
Popular biryani chains in the city, in particular, have come under scrutiny . Last Wednesday , officials collected samples of chicken-65 and biryani from a restaurant at Shastri Nagar, Vadapalani, following complaints of synthetic colours being used. Three other leading hotels -on Mahatma Gandhi Road, Nungambakkam; Third Avenue, Anna Nagar; and T-block in the same locality also came under fire recently and have been directed to cough up fines of up to `25,000.
Experts say the crackdown is significant as more people are eating out. And, when it comes to biryani and its accompaniments, they are spoilt for choice with such joints sprouting in every corner. According to the Food Safety and Standards Regulations, 2011, artificial food colours are permitted only for select items. The quantity of colour should be a milligram or less for a kilogram. “[But] our labs find up to 50mg of colour in prepared food,“ said R Kathiravan, designated officer, food safety department, Chennai. He said colours are allowed in certain preparations as these items are not consumed daily. “But we are seeing an increase in synthetic colours being used in all kinds of food,“ said Kathiravan.
Since 2015, the department has collected more than `7 lakh as fine and more than 41 owners of eateries were convicted for adding artificial colours. Most of the items that contained toxic colours were chicken-65, tandoori chicken, chilli chicken, biryani, gobi-65, green chutneys and a few gravies. The colours don't just make the food more appealing. “Some of the samples we collected were clearly stale. The colours mask the smell too,“ said Kathiravan.
TOI spoke to a restaurant owner in Nungambakkam who was pulled up in March by officials after they found chemicals in a sample of chicken-65. The restaurant has reverted to using colour. “It is the most popular item. When we stopped using colour, people returned the dish saying it was just plain chicken,“ he said.
Food Safety and Standards Authority of India permits only eight synthetic colours to be added to specific foods. However, studies have shown that if consumed on a prolonged basis, these could cause cancer, nervous disorders, toxicity or heart diseases as they stay in the body for more than a month.
Dietitian Mini Joseph said hotels should use natural colours like turmeric for yellow, saffron for orange and Kashmiri chilli and beetroot extracts for red. “But restaurants rarely use them as they are expensive. One drop of a chemical gives more colour than natural ingredients,“ she said.
Members of Tamil Nadu Ho tels Association (TNHA) say they have appealed to FSSAI to add more food items from the south in the list of items that can have syntheti colours.
“We have been asking to add items that have for years been identified by certain colours like chicken-65,“ said M Venkada Subbu, president of TNHA.
Oct 29, 2017
Cows pumped with antibiotics, treated as milk machines in dairies: Report
Most cows are kept in cramped enclosures in dairies, and pumped with antibiotics and hormones to produce more milk, exposing consumers to diseases, said a report of India’s apex animal protection organisation.
Cows live in cramped, poorly ventilated and dark enclosures in more than one-quarter of the dairies in leading milk-producing states, according to a survey conducted by the Federation of Indian Animal Protection Organisations.
Most cows are kept in cramped enclosures in dairies, and pumped with antibiotics and hormones to produce more milk, exposing consumers to diseases, said a report of India’s apex animal protection organisation.
The Federation of Indian Animal Protection Organisations (FIAPO) surveyed 451 milk-producing centres in 10 states, a reality check of distressing conditions in which cows are treated as milk-producing machines.
The survey covered 49 dairies in Rajasthan’s four districts -- Alwar, Jaipur, Jodhpur and Bikaner – housing 1232 cattle. Bringing out the home truths behind India’s ‘white revolution’, FIAPO demands regulation of milk-producing dairies by the Centre and state governments.
The survey was done from June 2016 to March 2017 and the report -- CATTLE-OGUE -- was released on October 26.
“It is not just the animals which are getting exploited but also the consumers of milk and dairy products. Poor conditions recorded in the investigation raise serious questions on the safety and quality of milk in the market,” said FIAPO director Arpan Sharma.
Cows live in cramped, poorly ventilated and dark enclosures in more than one-quarter of the dairies; injuries from slipping in their excreta are common – 64.1% dairies have “ill, injured and distressed cattle,” the report said.
“Poor veterinary care and illegal use of drugs and hormones like oxytocin to increase the milk let-down are prevalent. An evident delinking of humane treatment of cattle as sentient beings is being noticed as a result of the rising demand for milk and milk products,” the report said, raising a question mark on the sustainability of India’s global leadership in milk production.
Cattle are separated from calves (male calves die within the first week in 25% of dairies), receive little veterinary care and are injected with drugs in almost 50% of the dairies, the report revealed. Unproductive cattle are sold to farmers or slaughterhouses by 62.9% dairies.
A shocking revelation was the use of khalbaccha, an effigy made by stuffing a dead calf with hay. “Because of strong maternal bonds, the mother often stops lactating if the calf has died. Hence a khalbacchas are used to mimic the presence of a calf and continue milking.”
Dairy cattle in urban areas get little access to soft ground in 78% dairies. “We have urged state governments to outlaw keeping of cattle within municipal limits and also enact conditions for keeping animals in other areas,” Sharma said.
The Food Safety and Standards Authority of India (FSSAI) is silent on conditions that need to prevail at the point of milk production. “FSSAI regulations pertain only to milk processing, which is only half the story. The Centre needs to amend the Registration of Cattle Premises Rules 1978 to introduce conditions for the holding of cattle in commercial dairies,” Sharma said.
Under ‘Operation Flood’ in 1970, milk production in the country increased from 22 million tonnes in 1970 to 104 million tonnes in 2008.
Key findings in Rajasthan dairies:
•Male calves are routinely sold for slaughter, or abandoned on the streets. Almost 43% dairies did not have any surviving male calf.
•Calves are separated from mothers almost immediately after birth, so that the milk can be sold.
•A hormone, called oxytocin, is used to keep the mothers lactating; this is painful to cattle.
•87% dairies in Rajasthan were seen to keep their cattle tied to short tethers at all times.
•Almost 52% of the dairies had hard flooring, causing the animals to suffer from lameness and joint problems.
•Because of exploitative practices, animals were going “dry”. This is the main reason why India is the world’s 2nd largest beef exporter in the absence of raising beef cattle.
6 hotels shut after students fall sick
KOCHI: A team of officials from the department of health, food safety department and the health division of the Kalamassery municipality on Saturday conducted checks at hotels and food stalls near the Cochin university of science and technology campus, following reported instances of jaundice at the hostels here.
As many as 15 shops were inspected in the drive and six out of them were given closure notice. The inspection team was headed by district health officer P N Sreenivasan. Officials said that stale food was found even from food stalls inside the campus and they were issued warnings to improve hygiene.
"At least two students have confirmed of having jaundice in the university. From talking to the students we have learnt that they were having food from the eateries near the university. The inspections were conducted following this," said A S Nawas, health inspector.
Officers said that some of the shops mixed cooked food with uncooked food. "Stale food were found stuffed inside freezers and many expired products were seized in the drive. The outlets lacked health cards and proper licence as well," said an officer adding that closure notices were issued after finding the violations.
Meanwhile, David Peter, registrar of Cusat said that he was yet to get any official complaints. "No complaints relating to such diseases has been received as of now," said Peter.
Health officials said that the shops which were closed on Saturday would only be allowed to open again after adhering to all the safety standards as per norms.
India's indigenous cheeses have crafted a savoury comeback: Tracing their journey to gourmet stardom
Kashmiri cuisine is well-known for its heady mix of spices, culture and tradition, and the streets of Jammu bear witness to this. Vendors line the roadsides selling their dishes but there’s one in particular that is a must-try — the Kalari kulcha. Few have heard of it, and fewer have tasted it. Not your usual Parmesan or Brie but equally exciting, Kalari is an indigenous Indian cheese made in Kashmir. A large round slice of this cheese is fried or grilled in oil and served between two slices of bread or pao, with various chutneys — and voila! you have Jammu’s very own Kalari kulcha.
From relative anonymity to occupying starring roles in gourmet cuisine, India's indigenous cheeses have undertaken quite the journey — and no, we're not talking about the ubiquitous paneer. After years of neglect, when this cottage industry was almost set to vanish, a sudden surge of demand and awareness has led to a belief that maybe our chefs can save this piece of tasty history from oblivion. “Using indigenous Indian cheese is the current trend. We have a number of such varieties and are striving to preserve them and create awareness,” says Mumbai-based cheese curator Mansi Jasani. Her passion for everything cheesy led to this interesting job profile and an initiative called The Cheese Collective.
From relative anonymity to occupying starring roles in gourmet cuisine, India's indigenous cheeses have undertaken quite the journey. Seen here: round cakes of smoked Bandel cheese being sold at Rs 8 per piece in New Market (the erstwhile Hogg's Market) in Kolkata
Chefs — travelling to nooks and corners of the country, incorporating local flavours and ingredients and creating unique styles — have had a huge role to play in the resurgence of indigenous cheeses. Take for instance Mumbai-based chef Prateek Sadhu, who recounted how his childhood experience came into play at his restaurant Masque, a farm-to-table uber gourmet restaurant. “I have grown up eating Kalari as a snack, served with local Kashmiri bread alongside. The entire philosophy at Masque revolves around ingredients from within India, including those growing around the Himalayan region. So right from Kalari to locally-produced cheeses from Pahalgham, we have tried to incorporate these by giving them our own spin — like a cheese brûlée which literally means burnt cheese. It’s basically cheese custard with pistachio nuts, almonds and we do a seasonal jam and sourdough bread,” says Prateek.
These risqué ventures work out because the foodies of today are themselves aware of the ingredients used and conscious of its origins. “Industrialised cheese was almost killing the 200-year-old cottage industry of Indian indigenous cheese. The current generation was exposed to packaged cheese attractively sold to induce a buying pattern, but not to our own local ones,” says chef Sabyasachi Gorai who serves indigenous cheese at his Armenian restaurant, Lavaash by Saby in New Delhi. “Today, the clientele is more excited and intrigued when I serve indigenous cheese, curious to know more and open to the flavours. One has to remember that such curated gourmet cheese comes with a sharp, strong taste, unlike the milky-bar effect of packaged cheese,” Sabyasachi adds.
Believe it or not, the government had a hand in the revival of Indian indigenous cheese. In 1984, it banned the import of animal rennet — taken from the stomach of newborn calves, killing the animal in the process — used in cheese-making. However, since economic liberalisation in 1991, packaged foreign brands entered the market and the lines blurred. In April 2016, the Beauty Without Cruelty organisation filed a complaint with the government when it found Amazon India selling bottles of liquid animal-derived rennet, which were then removed. In 2011, the Food Safety and Standards Authority of India (FSSAI) cracked down on the cheese import industry. Not only did it ban all imported cheese which used animal rennet but also declared that all milk and milk products coming into the country must be heat-processed to kill bacteria. This sounded the death knell for most raw milk cheese, except highly-processed ones.
Chefs began to opt for Indian indigenous cheese rather than low-quality imported ones. This opened up the market for this cottage industry to make a comeback. “Since Indian cheese was not a commercially viable product, with very low and localised profit, businesses didn’t cater to it. Today there are more takers as many restaurants commercially use varieties of Indian cheese. Over the past three years, I have noticed a considerable rise in price,” says Sabyasachi. He recalls how the Kalimpong cheese, initially made by a priest in Sikkim and available locally there, is today made in the quaint hill-station of the same name in West Bengal and available in only one store in Kolkata’s New Market (the erstwhile Hogg’s market), and nowhere else in India.
Kalimpong cheese on sale; it is priced at about Rs 1,000 per kilogram
Not only has the taste and craft been saved, but these varieties of cheese from different regions of India come with their own unique slice of history and culture. Food historian Pushpesh Pant writes that cheese as a dairy product was sold as a commodity on the Silk Route. There are textual references of cheese dating back to the Kushan period: “the use of solids obtained from the mixture of warm milk and curds”. While the warrior community was served this ‘solid’, the thin liquid (whey) was given to the poor.
Bandel is a small town in West Bengal which was colonised by the Portuguese. They happened to introduce cheese, which today is called Bandel and comes with a smoky taste and flavour. Also believed to have a Portuguese influence is Surti cheese made in Surat, Gujarat. Churu is a soft and pungent cheese, used in Bhutan to make its signature national dish, Ema Datshi. Churu means “rotten cheese” and it’s strong smell and flavour is used in meat preparations. Churrpi is made in the Himalayan regions from yak’s milk. Topli nu paneer is a Parsi preparation which used to be a must-have at weddings but today is supplied by only a handful of people in Mumbai.
Temperature, climatic conditions and lasting capacity played a huge role too. Other than the regions in the mountains where the temperatures are much cooler, the rest of India concentrated on other dairy products like ghee, butter and curd which could be preserved in warmer climates. Interestingly, locals say that Kalari cheese was discovered when the nomadic cattle community of Kashmir, the Gujjars, travelled with their milk from the cooler regions in the mountain to the warmer plains. The difference in temperature naturally split the milk from which they made Kalari, and used the whey to make another ricotta-like cheese called Kudan.
Coming back to the present, the dilemma that one faces with Indian cheese is how to use it, and in which cuisine. Other than local dishes, chefs have been experimenting to create new pairings, like Prateek’s cheese brûlée. Other than the usual usage in salads and crumbles, one can also mix it up with local ingredients. Sabyasachi tried a unique combination where he used the Bengali nolen gur, or date palm jiggery, instead of maple syrup with his serving of Indian cheese.
So next time you go for cheese shopping or are at a restaurant, remember to ask for the desi variety.
Odisha forms Steering Committees to implement FSSAI Guidelines
The Health & Family Welfare Department in Odisha has decided to form State and District level steering committees to FSSAI (Food Safety and Standards Authority of India) guidelines.
The state-level committee will be headed by Chief Secretary. It will have 7 other members, including the Secretaries of Panchayatiraj, Urban Development and Health departments. State Food Safety Commissioner will be the convener of the committee.
At the district level, Collectors will head the committees. The six-member committees will also have the CDMO of respective districts.
DB directives in PIL against use of calcium carbide in fruit ripening
JAMMU, Oct 28: In a Public Interest Litigation (PIL) filed by Voice for Rights against use of calcium carbide in artificial fruit ripening, Division Bench of State High Court comprising Justice Dhiraj Singh Thakur and Justice Sanjeev Kumar has impleaded Director Horticulture Planning and Marketing Department as party respondent and sought action taken report from him.
“Pursuant to the directions passed vide order dated 20.09.2017, compliance report has been filed on behalf of Controller, Drugs & Food Control Organization by H A Siddiqui, Senior AAG with regard to the action taken against the vendors etc who had been found indulging in violating the various provisions of Food Safety and Standards Act, 2006 Rules & Regulations, 2011”, the DB observed.
“Reference to order dated 20.09.2017 would show that action was also desired by this Bench in regard to cancellation of the allotments made in favour of the traders, who had been found indulging in the usage of calcium carbide for ripening of fruit. On this, Sr. AAG submits that action can only be taken by the Director, J&K Horticulture Planning & Marketing Department”, the DB further observed.
Accordingly, Division Bench impleaded Director Horticulture Planning & Marketing Department as party respodent and issued notice to Tarun Sharma, Government Advocate for submitting a report with regard to the action taken report on behalf of the Director pursuant to order 20.09.2017.
“Sanjeev Kumar, Assistant Controller, representing the Controller, Drugs & Food Control Organization submits that the organization has already taken an action against those persons, who had been found indulging in the adulteration of the milk and milk products. A detailed report shall also be filed stating the number of challans that had been preferred against the persons during the last six months with the name of court where the same are presently pending”, the DB said and directed the respondents to file a monthly action taken report in terms of order dated 20.09.2017 before the next date of hearing.
Oct 28, 2017
Child safety: 80% of baby food contains dangerous chemicals
According to a report in the Independent, the test was carried out by The Clean Label Project, a non-profit organisation that advocates consumer transparency
According to a report in the Independent, the test was carried out by The Clean Label Project, a non-profit organisation that advocates consumer transparency
A new study found that a large amount of baby food products contain dangerous chemicals.
According to a report in the Independent, the test was carried out by The Clean Label Project, a non-profit organisation that advocates consumer transparency. It revealed that chemicals like lead, cadmium and acrylamide were found in the products.
Researchers used 530 different snacks, cereals, formulas and drinks that had been purchased in the last five months for the test. Researchers found that 65 % infant products contained arsenic, 58 % contained cadmium, 36 % contained lead and 10 % contained acrylamide out of the products analysed.
80 % of infant formula samples were also found to contain arsenic, a toxin which the World Health Organisation associates with a slew of health issues such as cardiovascular disease, diabetes and cancer. While the amounts of each chemical varied with each product, some contained up to 600 parts of arsenic per billion.
Many of these were rice-based products such as crisps and ‘puffs’. The findings also suggested that baby foods today had 70 % more acrylamide than the average French fry, a chemical which has been linked to brain damage and reproductive challenges. They also found that 60 % of products with “BPA free” labels in fact tested positive for bisphenol A, an industrial chemical which is used to make plastic. They concluded their findings by identifying the top and bottom five cereals, formulas, snacks, drinks and jar meals in terms of dangerous chemical contents.
334 food samples found poor
Food Business Operators submit applications to obtain license in Salem on Thursday.
Food safety officials register cases against sellers
Of the 859 food samples takes from various establishments in the district till September, 334 food samples were found to be ‘sub-standard’ and cases were registered against the sellers.
District Collector Rohini R. Bhajibhakare on Thursday inaugurated a special camp for food business operators to enable them register with the Tamil Nadu Food Safety and Drug Administration Department and also obtain license. She said that there are 20,353 private food business operators in the district of which only 6,189 operators or 30% of the traders had obtained license. She said that Food Safety and Standards Act make it mandatory for operators to register themselves with the competent authority and operate. She asked all the operators to follow the law or face action.
The Collector said that officials of the department were inspecting establishments in the district and collecting samples to ensure that standard products are sold to the consumers. She said that 106 cases were disposed off and operators were fined to the tune of ₹49.36 lakh.
Hence, she warned operators not to sell sub-standard or unsafe products to the consumers and follow the guidelines as per the act. Mariyappan, District Designated Officer and officials were present.
Oct 27, 2017
30 சதவீதம் பேà®°் மட்டுà®®ே பதிவு பெà®±்à®±ுள்ளனர்: உணவு வணிகர்களிடம் கலெக்டர் ஆதங்கம்
சேலம்: ''சேலம் à®®ாவட்டத்தில், 30 சதவீத உணவு வணிகர்கள் மட்டுà®®ே, பதிவு மற்à®±ுà®®் உரிà®® சான்à®±ிதழ் பெà®±்à®±ுள்ளனர்,'' என, கலெக்டர் à®°ோகிணி பேசினாà®°்.
சேலம் à®®ாவட்ட உணவு பாதுகாப்புத்துà®±ை அலுவலகத்தில், நேà®±்à®±ு உணவு வணிகர்களுக்கான உரிமம் பெà®±ுவதற்கான சிறப்பு à®®ுகாà®®் நடந்தது. இதை துவக்கி வைத்து, கலெக்டர் à®°ோகிணி பேசியதாவது: நாட்டில் பாதுகாப்பில்லாத உணவுகளால், ஆண்டுக்கு, 30 கோடி பேà®°் பாதிக்கப்படுகின்றனர். அதில், அதிகம் பாதிப்புக்கு உள்ளாவது குழந்தைகள். எதிà®°்ப்பு சக்தி குà®±ைவாக இருப்பதுடன், வெளியில் விà®±்கப்படுà®®் பொà®°ுட்களை அதிகம் பயன்படுத்துவதுà®®் அவர்கள் தான். எனவே பாதுகாப்பான உணவு வழங்க வேண்டுà®®் என்பதற்காகத் தான், உணவு கட்டுப்பாட்டு பிà®°ிவு செயல்பட்டு வருகிறது. உணவு வணிகம் செய்பவர்களுக்கு, பதிவு மற்à®±ுà®®் உரிமம் பெà®±ுவதற்கான கால அவகாசம், 2016, ஆகஸ்ட் à®®ாதத்துடன் à®®ுடிவடைந்துவிட்டது. சேலம் à®®ாவட்டத்திலுள்ள, 20 ஆயிà®°à®®் உணவு வணிகர்களில், 6,000 பேà®°் மட்டுà®®ே உரிமம் மற்à®±ுà®®் பதிவு சான்à®±ிதழ்கள் பெà®±்à®±ுள்ளனர். மற்றவர்களுக்குà®®் தெà®°ியப்படுத்தி, பதிவு மற்à®±ுà®®் உரிà®® சான்à®±ிதழ் பெà®±்à®±ுக்கொள்ள à®…à®±ிவுà®±ுத்த வேண்டுà®®். டெà®™்கு தடுப்பு பணிகளிலுà®®், உணவு வணிகர்கள் ஈடுபட வேண்டுà®®். இவ்வாà®±ு அவர் பேசினாà®°். உணவு பாதுகாப்பு அலுவலர் à®®ாà®°ியப்பன் மற்à®±ுà®®் பலர் பங்கேà®±்றனர்.
FDA teaches 300 Maharashtra temples how to pack prasad better
The workshops were attended by more than 100 temple trustees, personnel, and staff
A senior official said 53 temple trusts and vendors who prepare various kinds of prasad will attend next sessions.
Prasad packages sent to devotees abroad by city’s sSiddhivinayak temple and over 300 other temples in the state will no longer be rejected because of improper labelling and packaging.
The Food and Drugs Administration (FDA) Maharashtra recently trained temple workers on cooking and labelling standards that confirm to international standards. FDA officials said that earlier, since the packaging, labelling and information on the packages’ content did not meet international guidelines, the consignments would be held up at custom offices abroad, failing to reach devotees.
“The workshops were attended by more than 100 temple trustees, personnel, and staff. We had named the initiative ‘Blissful Hygienic Offering to God’ (BHOG) and it was originally launched by the Food Safety and Standards Authority of India (FSSAI) in Siddhivinayak Temple,” said Pallavi Darade, FDA commissioner.
Sanjeev Patil, executive officer of Siddhivinayak Temple trust, said, “Our temple was the only one in Asia with FSSAI registration. However, we realized that earlier, there were no norms in place for quality of ingredients, disclosing the contents of prasad on packaging and international food standards about packaging and labelling. Hence, with FSSAI, FDA Maharashtra and other food science organisations we prepared a training module for the temples on how to make and package better.”
A senior official said 53 temple trusts and vendors who prepare various kinds of prasad will attend next sessions. “We largely covered guidelines on handling, cooking and packaging of prasad. International standards also demand disclosure of the process and ingredients on the packaging,” another FDA official added.
One of the temple personnel said that they were following the standard procedure for making prasad. “This session was helpful as we didn’t know some scientific procedure. But we maintain hygiene in making and packaging the prasad,” said the personnel.
FDA officials across Maharashtra have been asked to follow the example of the BHOG initiative.A senior official said, “More training sessions will be planned depending upon the number of temple trusts that come forward in future. Moreover, in October and November, we have planned similar training for restaurant and hotel staff in Mumbai,” said a senior FDA official.
Study reveals some unpalatable truths behind your glass of milk
MUMBAI, OCT 26:
Picture-perfect images of happy cows on green pastures belie the cruelty inflicted on the animal in an increasingly space-deprived dairy industry, alleges the Federation of Indian Animal Protection Organisations (FIAPO), calling for stricter norms on the dairy industry in the interest of public health and family welfare.
In its report “CATTLE-OGUE”, an investigation of 451 milk producing centres across 10 milk producing states, FIAPO says that cows raised in these dairies were closely confined, leaving them unable to nurse their calves, for instance; they were treated like milk-producing machines, genetically manipulated and pumped with antibiotics and hormones in order to produce more milk.
And it’s not just the animal that suffers in such cases, but also people who end up drinking the milk from these sick and depressed animals, says FIAPO director Arpan Sharma. In fact, he adds, members of the medical fraternity have pointed out how milk from distressed animals could increase the chances of developing heart disease, diabetes, cancer, and other ailments.
At the Central and state levels, the Government needs to bring in laws to regulate, especially, the urban dairies, Sharma told BusinessLine. The FSSAI (Food Safety and Standards Authority of India) regulates milk processing, but when milk is sourced from badly-run dairies the raw material or input ingredient is affected, he points out. In cities, most of the milk, sweets, paneer, etc, is got from milk sourced from badly run dairies on the periphery of the city, he says.
“The Centre, too, needs to amend the Registration of Cattle Premises Rules, 1978, to introduce conditions for the holding of cattle in commercial dairies,” he says, adding that they have approached different authorities on this.
Bringing in better and regulated conditions will also help small farmers in the business by weeding out fly-by-night, unscrupulous operators who masquerade as dairy farmers, he added.
Not so white
The FIAPO report found in the dairies it investigated that urban dairy animals get little access to soft ground in 78 per cent of the dairies. “They spend their lives in cramped, poorly ventilated and dark enclosures in more than one quarter of the dairies, where injuries from slipping in their own excreta are a common occurrence, 64.1 per cent dairies had ill, injured and distressed cattle. Poor veterinary care and illegal use of drugs and hormones such as oxytocin to increase the milk let-down are prevalent. Thus, an evident delinking of humane treatment of cattle as sentient beings is being noticed as a result of the rising demand for milk and milk products,” the report said.
Further, the report points out, “cattle are separated from calves (male calves die within the first week in 25 per cent of dairies), receive little to no veterinary care and are injected with drugs procured illegally to induce sudden milk let-down in almost 50 per cent of the dairies. Unproductive cattle are sold to economically weaker farmers for their personal use or the slaughterhouses by 62.9 per cent dairies – both at low prices to earn meagre sums of money from the final disposition.”
The investigation also reveals the system of the khalbaccha, an effigy made by stuffing a dead calf with hay. “Because of strong maternal bonds, the mother often stops lactating if the calf has died. Hence a khalbaccha is routinely used to mimic the presence of a calf and continue milking,” it said, calling for an urgent and strict implementation of existing laws of animal welfare and urban governance.
Info-box:
# The investigation was undertaken in: NCT Delhi, Haryana, Punjab, UP, MP, Gujarat, Rajasthan, Maharashtra, Telangana and Tamil Nadu.
# Letters seeking action have been sent to State and Central authorities and the Food Safety and Standards Authority (FSSAI).
# FIAPO has 80 members and 200 supporter organisations
Oct 25, 2017
விளாத்திகுளம் à®…à®°ுகே கலப்பட எண்ணெய் தயாà®°ித்த குடோனுக்கு சீல் வைப்பு
விளாத்திகுளம் à®…à®°ுகே கலப்பட எண்ணெய் தயாà®°ித்த குடோனுக்கு சீல் வைக்கப்பட்டது.
விளாத்திகுளம்,
விளாத்திகுளம் à®…à®°ுகே கலப்பட எண்ணெய் தயாà®°ித்த குடோனுக்கு சீல் வைக்கப்பட்டது.
அதிகாà®°ிகள் சோதனை
விளாத்திகுளம் à®…à®°ுகே வெà®®்பூà®°ில் எண்ணெய் குடோன் உள்ளது. கேரள à®®ாநிலத்தைச் சேà®°்ந்த அப்துல் சலாà®®் (வயது 42) என்பவர் எண்ணெய் குடோனை நடத்தி வந்தாà®°். இங்கு à®®ுà®±ைகேடாக டின்களில் தரம் குà®±ைந்த எண்ணெயை கலந்து விà®±்பதாக à®®ாவட்ட நிà®°்வாகத்துக்கு ரகசிய தகவல் கிடைத்தது.
இதையடுத்து à®®ாவட்ட கலெக்டர் வெà®™்கடேà®·் உத்தரவின்பேà®°ில், à®®ாவட்ட உணவு பாதுகாப்பு நியமன அலுவலர் டாக்டர் தங்க விக்னேà®·், உணவு பாதுகாப்பு அலுவலர்கள் செல்லப்பாண்டியன், பாலசுப்பிரமணியன், சிவபாலன் உள்ளிட்ட குà®´ுவினர் நேà®±்à®±ு வெà®®்பூà®°ில் உள்ள எண்ணெய் குடோனில் திடீà®°் சோதனை நடத்தினர்.
சீல் வைப்பு
அப்போது அந்த குடோனில் கடலை எண்ணெய், தேà®™்காய் எண்ணெய், பாà®®ாயில் போன்றவற்à®±ில் தரம் குà®±ைந்த எண்ணெயை கலப்படம் செய்து டின்களில் அடைத்து, கடைகளுக்கு விà®±்றது தெà®°ிய வந்தது. அந்த எண்ணெய் குடோனில் தலா 15 லிட்டர் கொள்ளளவு கொண்ட 40 டின்கள் இருந்தன.
அவற்à®±ில் இருந்து எண்ணெய் à®®ாதிà®°ிகளை அதிகாà®°ிகள் எடுத்து, தஞ்சாவூà®°ில் உள்ள ஆய்வகத்துக்கு அனுப்பி வைத்தனர். à®®ேலுà®®் அந்த எண்ணெய் குடோனை பூட்டி அதிகாà®°ிகள் சீல் வைத்தனர். ஆய்வக பரிசோதனையின் à®®ுடிவில் எண்ணெய் குடோனின் உரிà®®ையாளர் à®®ீது சட்டப்பூà®°்வ நடவடிக்கை à®®ேà®±்கொள்ளப்படுà®®் என்à®±ு அதிகாà®°ிகள் தெà®°ிவித்தனர்.
Subscribe to:
Posts (Atom)