Your Breakfast Cereal: Does it Serve its Purpose?

Your breakfast is the most important meal of the day. After a night-long fasting, a wholesome breakfast will help pep you up for the day-long activities that will follow. A proper breakfast will set the tone for the day and will also get the metabolism going so that there is a smooth transition of the body from the inactive to the active state. Skipping breakfast is strongly discouraged as this will result in too much snacking that can have detrimental effects on health.

Your Breakfast Cereal – How Does It Look & Taste?

Breakfast cereals usually consist of processed grains and prepared with milk and sugar to make it more appetizing and palatable. Sometimes yogurt and fruits are also added to enhance the taste and nutritional content. The cereals come in a variety of attractive shapes and sizes. Machine processing can make them flaky, shredded or puffy in appearance. Sometimes, they receive a chocolate coating or sugar frosting prior to drying and packaging.

What are the Varieties of Breakfast Cereals Available?

Nowadays, there is a vast choice of breakfast cereals in the market, including many leading brands. Some of these are given below:

Kellogg’s Corn Flakes / Crunchy Nut Cereal

Quaker Oats

Sante Crunchy Fruit Whole Grain Oat Flakes

Bagrry’s Crunchy Muesli

Vitalia Wheat Flakes

24 Mantra Organic Ragi Flakes

General Mills French Toast Crunch / Cheerios

Patanjali Dalia

What Nutrients Does Your Breakfast Cereal Contain?

The United States Department of Agriculture (USDA) indicates that a 100 g serving of a breakfast cereal can provide up to a fifth of the daily calorie intake (~2000 calories). The nutrient content of breakfast cereals is briefly discussed below:

Carbohydrates: Carbs contributes 22% of the daily intake. Sugar accounts for the majority of the calories in cereals.

Fats: Total fats contributes 10% of the daily intake. Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) are comparatively much higher than saturated fats. Moreover, most cereals are cholesterol-free, making them a healthy choice.

Proteins: These account for ~26% of the daily protein needs.

Dietary Fiber: Cereals are packed with dietary fibers and accounts for ~40% of the daily needs.

Vitamins & Minerals: Cereals are high in iron and magnesium, moderate in calcium and vitamin B6, and low in sodium and potassium. Vitamins A, C, D, and B12 are absent altogether.

What are the FSSAI Regulations for Breakfast Cereals?

The Food Safety and Standards Authority of India (FSSAI), the apex body on food safety and standards in India, as per the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has made the following recommendations with reference to breakfast cereals:

Dietary Fiber in the form of dextrin-soluble fiber can be used at the level of Good Manufacturing Practices (GMP).

Oligofructose must not exceed 10% of the product in compliance with labeling declaration as per the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

Trehalose can be added between 0.5% to 10% of the product in compliance with labeling declaration as per the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

Besides the above recommendations, the FSSAI has also fixed the upper limits of the under-mentioned components in breakfast cereals, as per the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011:

Food Additive Recommended Maximum Level

ASCORBYL ESTERS 200 mg/kg

Acesulfame potassium 1,200 mg/kg

Allura red AC 100 mg/kg

Aspartame 1000 mg/kg

Curcumin GMP

Paprika oleoresin GMP

Brilliant blue FCF 100 mg/kg

Butylated hydroxyanisole (BHA) 200 mg/kg

Butylated hydroxytoluene (BHT) 100 mg/kg

CAROTENOIDS 200 mg/kg

Caramel-III (ammonia caramel) 50,000 mg/kg

Caramel-IV (sulfite ammonia caramel) 2,500 mg/kg

β-Carotenes, vegetable 400 mg/kg

Grape skin extract 200 mg/kg

IRON OXIDES 75 mg/kg

Neotame 160 mg/kg

Propyl gallate 200 mg/kg

PHOSPHATES 2,200 mg/kg

RIBOFLAVINS 300 mg/kg

SACCHARINS 100 mg/kg

Steviol glycosides 350 mg/kg

Sucralose 1,000 mg/kg

Sunset yellow FCF 100 mg/kg

Do Breakfast Cereals Serve their Purpose?

Some breakfast cereals are high in sugar and refined carbs. Sugar is an unhealthy component of our modern diet. Processed foods are the major source of sugar, of which breakfast cereals are a major contributor. High sugar is a risk factor for type 2 diabetes mellitus, heart disease, and even cancer.

Most breakfast cereals are processed foods. Artificial processing by sugar-frosting or chocolate-coating leads to excessive consumption of sugar over and above the recommended dietary allowance. Many young children are becoming overweight or even obese due to the problem of over-eating, especially among the economically upwardly mobile classes in India.

Therefore, from the above discussion, we can safely say that whole grain breakfast cereals are a healthy option. These are far healthier than artificially processed ones. These cereals are usually packed with dietary fibers, but without the sugar, thereby ensuring a nutritious breakfast for you and your entire family.

How Can We Help?

Arbro Pharmaceuticals Pvt. Ltd. has NABL accredited and FSSAI approved laboratories with state-of-the-art instruments as well as highly trained technicians. Components of food samples, including breakfast cereals, are regularly tested with utmost precision. If you would like to use our testing services, please feel free to contact us through the contact form or call us now on +91-11-45754575. We will be happy to provide you a proposal for estimation of the chemical composition of your food samples, including breakfast cereals.

References

Indian Council of Medical Research: Nutrient Requirements and Recommended Dietary Allowances for Indians: A Report of the Expert Group of the Indian Council of Medical Research (ICMR), 2009. National Institute of Nutrition, Hyderabad.

FSSAI Compendium of Food Additives Regulations: Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

Are Weight Loss Pills Making Indians Sick?

Just because a product is available doesn't mean that it is safe.

I used to be an overweight child. In fact, I spent most of my school life being overweight. Thankfully, I'm no longer overweight (a little underweight, actually). However, back when I was in school, I honestly thought that if I took weight loss supplements, I could get rid of the excess weight quickly. After doing my research recently, however, I am profoundly thankful not to have done anything like that.

In 2013, the Times of India published an article about an Indian student in the UK, who died after reportedly abusing weight loss pills. The report stated that the supplement in question contained 2,4-dinitrophenol, which is a banned substance. Even the US Food and Drug Administration (USFDA) published an article cautioning people against taking weight loss supplements without medical approval and supervision. The article noted that the FDA has found hundreds of products that are marketed as dietary supplements but actually contain hidden active ingredients (components that make a medicine effective against a specific illness) that could be prescription drugs, unsafe or banned ingredients, or compounds that have not been adequately studied in humans. The article also pointed out that dietary supplements don't need FDA approval, and that just because a product is available doesn't mean that it is safe.

Until there are mandatory comprehensive testing and approval processes and systems, taking any sort of weight loss supplement is a risk, and should be avoided as far as possible.

An article, published by the U.S. Department of Health and Human Services, cautioned that manufacturers of weight loss supplements rarely carry out studies to test whether their products are even effective. Even if they do conduct studies, the sample sizes are small and the subjects take the supplements only for a few weeks or months.

The problems associated with weight loss supplements in India are naturally similar to the problems faced in the US. On 15th November 2017, the Times of India published another article on weight loss supplements, focusing on Garcinia Cambogia Extracts (GCE). Garcinia Cambogia is a plant grown in Indonesia and Karnataka. Extracts from the fruit are popularly used in weight loss supplements. The TOI article quoted Dr. Raman Goel, a senior bariatric surgeon, who said that supplements containing GCE have been found to have little or no weight loss benefits. He added that these products aren't even approved or regulated by the Food and Drug Administration.

There is, however, some law in place to regulate the ingredients that manufacturers can use in supplements. The Food Safety & Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016, provides a list of approved ingredients for nutraceuticals, the types of food categories in which they can be used, and their permissible limits. The FSSAI is also working on new standards for product approval.

Until there are mandatory comprehensive testing and approval processes and systems, taking any sort of weight loss supplement is a risk, and should be avoided as far as possible. However, if you feel that you really need to take something, then it should be done only after taking medical advice, and under medical supervision. Honestly, I think that the best way to lose weight and get fit is through a proper diet and exercise regimen. It may take time, but it is safer and far more sustainable!

Many banned substances on shelves!

Using health supplements ?

There are many advantages in starting fitness training at a young age.It will help develop a positive impression of fitness training and develop the ability to cope with the changes experienced in adolescence, improve body image and maintain good health and lifelong healthy habits.

Understanding your body and correct nutritional values are essential to anyone's everyday living the younger you start understanding the importance of personal fitness, the longer you can prolong your life and sense of overall health.

Bodybuilding can be detrimental to teen's health if they practice it incorrectly or if they adopt common bodybuilding dietary and supplement practices wrongly, there is a way to use and safely use supplements which a lot of us do not know about .

Teens tend to focus on what our so called GURU's in Gym teach us. They target the young mind and give them the dream of an aesthetic and great looking body. 

The teens are intimidated by this thought and they tend to opt for shortcuts.

It takes years of hard work, eating properly and discipline to develop a world class physique.

So for any beginner or a new bee it's quite impossible to look that way. None of the international physiques like Phil Heath, Jay Cutler, and Sadik achieved their mass and class overnight, instead they gradually built their strength and endurance to look that way.

So never opt for a shortcut but rather focus on hard work and discipline combined with right nutrition and supplementation.

CREATINE as a supplement-

It is a nitrogenous organic acid that occurs naturally in vegetables and meat. It's main role is to supply body withy ATP {adenosine triphosphate, the energy currency of cell} .this is typically done by supplying ADP (adenosine di-phosphate) with an additional phosphate group.

SO What does Creatine do?

It supplies body with energy; this is done by recycling ADP with phosphate group which in turn leads to the formation of ATP (adenosine triphosphate)

The end product of all the metabolism in our body is energy i.e.. ATP

In Human body creatine manufacture usually occur in liver and kidneys .On an average it is produced at an average of 1gm/day in young adults( if nutrition is proper). Though it helps boost the energy of our body it also have some side effects like asthmatic breathing ,renal problems ,dehydration , diaheria but however these side effects are debatable and can also occur due to series of problems in family or improper nutrition or improper supplement usage.

Creatine as a supplement-

Creatine supplements are usually used by athletes, bodybuilders, power lifters, wrestlers and others who wish to gain muscle and strength.

Creatine supplement boost the natural reserves of creatine in our body.it is usually stored in muscles and is utilized during high intensity workouts to provide you with energy. It can be utilized by body as a quick source of energy. 

There are several ways to use creatine some would suggest a direct use, some would suggest a loading phase and others will suggest to use it post workout or may be pre workout. 

What I personally advice is to use 5-6 Gms per days for 4-6 weeks and then getting of the creatine for 6-8 weeks.

Creatine does not give quick results, but the results are more likely long term where you first saturate the muscle with creatine levels to assist with energy.

Now, how does CREATINE Works?

Simple, it helps you to work harder. Creatine is no magic formula, it cannot deliver you results without hard work and right nutrition, so all it does is it makes you work harder and for longer time. When u lift heavy and for longer duration you end up being stronger and better. This is how creatine works.

CREATINE MONOHYDERATE and its ban by FSSAI-

Presently in India there are no fixed standards prescribed for the manufacture of creatine monohydrate under FSSA, 2006 (Food Safety and Standards).

On 21 December 2017, through letter FSSAI (Food Safety and Standards Authority of India) ordered all their food safety commissioners in all the states and UTs, that creatine monohydrate being sold with or without license to be removed from all the e-commerce platforms.

Notices have been sent to various e-commerce platforms (Amazon, Home Shop 18, Flipkart ,Snapdeal) to remove Creatine Monohydrate from their forums. 

So according to the new rule ordered by FSSAI selling and storing creatine monohydrate is an offence. FSSAI has also requested its officers to keep a check on the orders given but the irony is despite the ban companies are selling creatine

As far no substantial actions have been taken. 

Retailers, e- commerce platforms and selling and consumers are buying it. It is due to lack of awareness that the major population does not know about this ban.

My take on it would be if FSSAI has banned a product then effective actions should be taken. 

Those selling the product should be fined and as consumers we should be more aware and should stay away from a product that has been banned.

Temple prasadam to soon have expiry date

Chennai: The famed panchmirtham of the Palani temple is believed to have preservative properties that make it suitable for consumption over a long period, even without refrigeration. But the next time you pay a visit, you will know exactly how long.

Prasadam distributed in temples administered by the Hindu Religious and Charitable Endowments Department (HR&CE) will soon have the shelf life printed on the containers to comply with the norms of the Food Safety and Standards Authority of India (FSSAI).

HR&CE officials said the panchamirtham sold at the Dhandayuthapani Swamy Temple in Palani would be the first of the prasadams to have an expiry date.

“We have sent the panchamirtham to the food safety authority for determination of its shelf life. After they issue a licence, we will start printing the date of expiry on the tins marketed at the counters of the temple,” a senior HR&CE official told TOI.

The food safety department will also test the prasadams of other temples to prescribe expiry dates.

Food handlers who prepare the holy prasadam have been trained to follow the norms of the food safety authority with respect to a host of parameters. Recently, 300 food handlers from 20 major temples across Tamil Nadu participated in a workshop on implementation of food safety and hygiene in places of worship under Project BHOG in New Delhi. The project is one of the safe and nutritious food initiatives launched by FSSAI a year ago.

The HR&CE department administers 36,565 temples in the state. While prasadam is sold across the counter in several temples, others provide it free of cost for devotees. Some popular temple prasadams include dosai at the Kallalagar temple at Madurai, idli at the Varadaraja Perumal temple at Kancheepuram and puttu at the Meenakshi Sundareswarar temple in Madurai.

R Jaya, commissioner of HR&CE, told TOI that the FSSAI licence for panchamirtham was expected within 10 days. “Apart from this, steps are being taken to sell prasadams in eco-friendly containers,” she added.

Ripening chambers will ensure healthy fruit: FDA

Panaji: Fruit ripening chambers can help consumers acquire healthy produce and save traders who resort to harmful practices from the authorities punitive action.

"Ripening fruits by using chemicals is illegal and harmful to those who consume them," Jyothi Sardessai, director, food and drugs administration (FDA) said at the third biennial Dr Anand G Naik Kurade seminar on "Fruits and vegetables: Food or poison," in the city. She added that some are ripening fruits near Goa's border to evade action initiated by FDA against such methods.

The Food Safety and Standards Act, 2006, empowers FDA inspectors to impose and recover fines on the spot and also seize and confiscate fruits and food items, a paradigm shift from filing cases in courts against food adulteration. These measures have helped in curbing artificial ripening of fruits, such as bananas, chikus, mangoes and apples, she said.

The FDA director also explained why artificial ripening fruits using calcium carbide or by spraying with, or dipping in, ehtrel or ethephon is bad. The food safety and standards authority of India (FSSAI) has a mobile app for public complaints about substandard food.

Roland Martins, coordinator of Goa Consumer Action Network (GOACAN) pointed out the menace of fruit and ornamental plants being sold by unregistered vendors on pushcarts.

Agriculture minister Vijai Sardesai said he would enforce the Goa Fruit and Ornamental Plants Nursery (regulation) Act 1995. Madhav Kelkar, managing director, Goa State Horticultural Corporation Ltd, said that the corporation obtains the best possible vegetables for consumers, but their quality is affected by rain. The seminar was anchored by Miguel Braganza, chairman, Goa Chamber of Commerce and Industry (agriculture).

10 penalised for violating food Act

Srinagar, January 22

Ten food business operators were fined today for violating various provisions of the Food Safety Act.

The Assistant Commissioner, Food Safety, Srinagar, said the court of Adjudicating officer (ADC Srinagar) imposed a fine of Rs 79, 000 on 10 erring food business operators for violating various provisions of the Food Safety Act.

An official statement said the complaints against them were filed by Food Safety officers of the Drugs and Food Control Organisation.

Meanwhile, the food safety wing of the Drugs and Food Control Organisation has started a seven-day drive to identify unregistered food business operators.

The field executives of the Legal Metrology Department also conducted market inspections in different markets of the city and booked several erring traders for violating various provisions of the Legal Metrology Laws.

FSSAI seeks comments on need for BIS certification for sale of F&B

FSSAI seeks comments on need for BIS certification for sale of F&B

New Delhi, Jan 22 (KNN) The Food Safety Standards Authority of India (FSSAI) has sought comments from stakeholders on need for BIS certification for sale of food/beverage products in India.

The stakeholders need to comment on whether such certifications are required and should be continued.

FSSAI recently decided to review the Bureau of Indian Standards (BIS) and Agmark certifications that are mandatory for sale of certain food/beverage products in India.

FSSAI issued a notice, stating, “Several food products are required to be sold with the mandatory certification from either BIS or Agmark, as per the relevant provisions in the Regulations notified under the Food Safety and Standards Act, 2006.”

The authority is in the process of reviewing these provisions to take a view whether such provisions are serving any benefit to the industry and the consumers or not, and hence, are required to be continued or not,” it added.

Apart from an explanation whether these provisions should continue or not, the notice, the notification stated that the comments must include a justification for the same to enable the authority to take a view.

The stakeholders need to submit their comments within three weeks from the date on which the notice was uploaded on the regulator’s website.

DINAKARAN NEWS

On-spot testing vans keeping check on food adulteration

Srinagar, Jan 21: To check food adulteration, the Drug and Food Control Organisation (DFCO) claims to have made four Mobile Food Testing Vans functional in Kashmir division.

According to a government report, five well-equipped vans have been procured through J&K Medical Supplies Corporation in 2017-2018.

Besides, Rs 6 crore was released for strengthening the existing Food Testing Laboratories at Jammu and Srinagar in 2016-17.

The van comes fully equipped with gadgets such as a milk analyser, hot air oven, hot plate, mixer grinder, digital weighing scale, power generator, air conditioner, and many more.

These vans are used to tests common adulterants in milk, water, edible oils, and other food items, and make it possible to draw on-the-spot samples and generate instant reports of the analysis.

The vans make rounds of city and other districts to collect samples for quality tests.

Moreover, the department has deputed a mobile food testing team consists of a food safety officer, lab technician, and a van driver to handle the vans.

“We have a food safety officer, technician and a driver. We don’t need more staff for these vans,” said Deputy Commissioner Food Safety Kashmir, Irfana Ahmed.

As per her, four vans are functional in Kashmir division, running on different routes and districts.

“We have vans at the division level. We are sending these vans to different districts and are also covering different areas of the city. Recently, we have sent these food testing vans to Jawahar Nagar, Raj Bagh and Parimpora. People who want to test the food products can test freely with the help of these vans,” she said.

Jammu and Kashmir Drug Controller, Lotika Khajuria, said, “The mobile food testing vans have been kept for surveillance and awareness. One van has been provided by food safety authority of India. Three are procured by state government.”

She said they depute these vehicles to check sale of substandard food items in markets.

“These vans check milk products, spices, edible oils, and colouring agents. If substandard food is found, our inspectors carry out crackdowns. These vans are not run daily, but we have chalked out a timetable for them,” she said.

The mobile vans, as per FSSAI, are meant to strengthen the country’s food testing infrastructure and “enhance surveillance activities and outreach even in far-flung areas”.

KMC to bring out mobile food quality checking vehicle

Kolkata: The Kolkata Municipal Corporation (KMC) will soon introduce a mobile food quality checking vehicle in the city to strengthen its drive for ensuring quality food. The mobile vehicle will travel to different parts of the city and will check the quality of food.

The necessary nod from the Food Safety and Standards Authority of India (FSSAI) has already reached the Health department of the civic body.

"It will not only give teeth to our drive in checking the quality of food with this mobile unit, but will also allow common people to check the quality of food through the infrastructure available in the mobile vehicle. However, the common people have to pay a fee for checking their food," Member, Mayor-in-Council (Health) Atin Ghosh said.

As per sources in the KMC, it was FSSAI who had given the proposal to the state government for using such a mobile vehicle for checking quality of food.

DINAKARAN NEWS

DINAKARAN NEWS

Venues sourcing food from unlicensed caterers may face action

Conflict of interest slur on India's top food safety regulator FSSAI

NEW DELHI: Swadeshi Jagran Manch, an RSS affiliate on economic issues has raised serious concerns about the country’s top food safety regulator FSSAI’s tie-ups with Nestle Nutrition and some other MNCs saying it involves “conflict of interest” and has demanded a thorough government investigation.

The body has strongly objected to the regulator’s recent move to allow imported infant speciality food in the country by four multi-national food giant companies, with whom, it has also entered into “social awareness partnerships.”

The Manch, which is set to register its complaints to the Prime Minister Office, Niti Aayog and the Union ministry of Health and Family Welfare, says that the FSSAI’s links with the MNCs are “dubious and should be investigated thoroughly”.

“In June 2015, Maggi, a product by Nestle, was in the eye of the storm for some extremely harmful ingredients in it. The issue has completely vanished now and FSSAI has joined hands with it and some other companies to raise awareness on nutritional safety—that’s alarming,” Ashwani Mahajan, national co-convener of the Manch told this newspaper.

FSSAI has recently partnered with four MCNs Abbot, Danone Nutricia, Mead Johnson Nutrition and Nestle India for its Diet 4 Life scheme that aims to address the challenges faced by infants suffering from Inborn Errors of Metabolism (IEM).

These four MNCs jointly run an NGO-Infant and Young Child Nutrition Council (IYNCI) that aims at providing "Optimal nutrition for all Indian mothers, infants and young children".

“It’s a clear-cut case of conflict of interest as these four companies are immensely going to benefit from the FSSAI’s order to allow imports of infant speciality food which was earlier not permitted to be imported and sold in the country,” said Mahajan.

“It also needs to be checked whether due process has been followed in granting the permissions and consultations were held to assess repercussion of such a move.”

Pawan Aggarwal, the chief executive officer, FSSAI, however, defended the authority’s decision saying all the legal concerns were studied before entering into the partnership.

“Apart from regulatory role, we also have a promotional role to ensure food safety in the country – as the initiative is part of that endeavour,” he said. “As far as Maggi controversy is concerned that was resolved long ago after the contended ingredients were removed from the product—we can't dwell on the same issue forever.”

Toxic plate: Just 24 inspectors in Telangana for food vigil

HYDERABAD: While the Centre has taken up the issue of food safety seriously with a recent order asking states to utilise funds under the National Health Mission (NHM) to create awareness on food safety, the city as well as the two Telugu states fare poorly on food safety norms. There are just 24 food inspectors to monitor various aspects of food safety including hygiene of street food in Telangana. The situation is worse in Andhra Pradesh with only 14 food inspectors. While an additional 30 might be added to the list of food inspectors in Telangana in the near future, the actual requirement may be hard to come by.

The Food Safety and Standards Authority of India (FSSAI) held a meeting of state health ministers recently to chart out plans to deal with the menace. It was decided that one food inspector for every mandal in rural areas whereas one food inspector for every 1000 Food Business Operators (FOB) which includes restaurants, shops, vendors and manufacturers will be the standard . Telangana's requirement was pegged at over 400 food inspectors. However, given the acute shortage of food inspectors in most states, more focus will be on creating awareness among people about what they eat and in sellers and food operators about compliance with the norms.

" A request for adding 30 more food inspectors to the list is currently under process. The government approval is awaited for the same. While more inspectors might be asked for as per the norms of the Food Safety and Standards Act, 2006, the focus will be more on raising awareness to bring in self-compliance," said a senior official from the state health department.

The issue of food safety was also dealt with few months back by the Hyderabad High Court . The court had directed the chief secretaries of Telangana and AP to consult experts and prepare a comprehensive plan to contain rampant food adulteration in the twin states.

Growing preference for organic food

The heavy use of fertilizers and pesticides over decades has considerably deprived farm grown vegetables of its nutrients which has led to people demanding organically grown food. 

Food is something that appeals to all our senses and sections of society, but how nutritious is your food? 

This question alone can raise a thousand other worrisome queries in your head. The heavy use of fertilizers and pesticides over the decades has considerably deprived farm grown vegetables of its nutrients. And this is where the rising popularity of organic food steps in. It all started with vegetables and fruits and has now moved on to grains, pulses, spices, oil-seeds and even tea. As per news reports, the organic food market in India has experienced a 20-22% annual growth. Read This - Monologues festival comes back to Kolkata 

Organic farming not only helps small farmers to get a fair price for their produce but it also benefits the environment by encouraging the growth of a number of natural varieties of food. 

"Organic food contains no chemical pesticides and fertilizers and are grown naturally with the help of manure or compost. Organic food does not contain growth hormones or antibiotic residues, which therefore do not threaten a child's future. Various farms give growth hormones and antibiotics to the animal and poultry, and on consumption of those, the hormonal effects are directly passed onto the consumers of dairy, meat and poultry. Organic farming does not practice this method and believes in feeding the cattle and birds outside in the natural surroundings. Antibiotic-containing foods consumed frequently makes these antibiotics ineffective in humans," informs Dr Saurabh Arora.

"Any food offered for sale as "organic food" in India, needs to comply with the provisions laid down under either the National Programme for Organic Production (NPOP) administered by the Agricultural and Processed Food Products Export Development Authority (APEDA) or the Participatory Guarantee System for India (PGS-India) operated by the Ministry of Agriculture and Farmers' Welfare," says Dr Arora. Delhi-based Indian Council for Research on International Economic Relations (ICRIER) advice that foods that are labelled organic but are not certified cannot be considered safe. 

Food Safety Standards and Authority of India (FSSAI) has launched the Food Safety and Standards (Organic Foods) Regulations 2017 along with the unified logo for organic food products, supported with the tagline 'Jaivik Bharat'. 

Observing patterns in guest preferences and requests, getting wind of new ingredients from farmers and suppliers, and staying attuned to the innovations emerging across the international scene, Chef Prem Pogakula – Executive Chef at The Imperial, has predicted some food trends that might take over Indian restaurants in 2018. 

"Now more than ever we're becoming more globally conscious of what's going on with our food, where it's coming from, and how it was grown. Everyone loves farm-to-table and supporting local, organic farmers, but with such great products, we need to respect every part of the ingredient. I believe diners will respect the idea of less waste," expressed the Chef. 

Chef Prem also suggests the appropriate utilisation of ingredients with minimum waste. When we prefer to choose organic produce, it must also be kept in mind that minimal amount of food wastage will maintain balance in the environment. "A chef's job is to create something amazing using a less favorable cut of meat or an overlooked vegetable. 

One should think of how one can blow someone away with something as simple as a carrot." "With chefs connecting more with diners on a personal level, I think diners will continue to gain an understanding of the food they're enjoying and become aware that 'what they put in their bodies makes a difference to their lives.' More and more organic, non-GMO, vegetarian, and vegan restaurants would come up in the future," opines the chef. 

The chef predicts the comeback of local flavours from villages across the country. With people's concern for health, small bite-sized desserts are becoming more popular with the rise of Asian flavours in general. For most of us, the healthy concept of eating gluten-free, organic food rests only on social media channels and on New Year resolution notes, but a strong commitment to a healthy lifestyle with these alternate ingredients is the biggest challenge to aim for in the coming years.

Patanjali store without licence sealed in Sector 110

A case will be filed against the store owner and it will be pursued in the court of the chief judicial magistrate. "The store was running without a licence. NOIDA: The food and drug department has sealed a Patanjali mega store running without a licence in Sector 110 Two samples of coconut oil and an energy bar being sold at the store have also been seized for testing and will be sent to the Rajkiya Khadya Evam Aushadhi Vishleshak Progshala in Lucknow.The progshala is a state-level laboratory for sample testing. "If the samples fail the test and are found to be below standard, both the manufacturer and the store owner are liable for action," he said.Store supervisor Pankaj Kumar told TOI: "We had applied for a licence on Saturday itself. Sources said reports of such samples usually took months to be prepared.

NOIDA: The food and drug department has sealed a Patanjali mega store running without a licence in Sector 110 Two samples of coconut oil and an energy bar being sold at the store have also been seized for testing and will be sent to the Rajkiya Khadya Evam Aushadhi Vishleshak Progshala in Lucknow.The progshala is a state-level laboratory for sample testing.

Sources said reports of such samples usually took months to be prepared.

"The store was running without a licence.

A case will be filed against the store owner and it will be pursued in the court of the chief judicial magistrate.

A fine of Rs 1 lakh can be imposed on the store owner and he is liable for a punishment of up to one year," said Sanjay Sharma, the designated officer of Gautam Budh Nagar food safety and drug administration (FSDA) department.Sources said the store had been running in the main market of Sector 110 for the past two months.The officials said they would probe how it got a Patanjali franchise without getting a licence from the food and drug department.According to Sharma, the manufacturer could face action if the samples collected from the store were found contaminated.

Two traders get imprisonment

IMPHAL | Jan 20 : Chief Judicial Magistrate, Imphal West, Langkhanpau Tonsing on Saturday sentenced two non-local traders simple imprisonment less than three months with fines for selling expired food items and tobacco products.

The accused persons are identified as Karan Singh, son of Jainrina of Mahendragarh, Haryana presently staying at MG. Avenue, Thangal Bazar, Imphal and Jokhu Ray son of Rambharosh Ray of SBI building, Paona Bazar.

The accused Karan Singh was running wholesale shop at Allu Galli, Thangal Bazar and during November 2016 an official team of Food Safety and Standard Enforcing Wing, Imphal West under the supervision of food safety officer seized many edible packing food items having expiry dates.

The same official also seized tobacco products from the shop located at Ngari Galli Thangal Bazar owned by accused Jokhu Ray during April 2017.

Aftermath of the seizure of items from the accused shops inquiries have been conducted against the accused persons by the Court of Adjudicating Officer (Food Safety) Additional District Magistrate, Imphal West and later on the inquiry reports were submitted.

The CJM, Imphal West sentenced accused Karan Singh and Jokhu Ray to simple imprisonment below three month with fines of Rs.40,000 and Rs.60,000 respectively for the offence under Section 26 (I) & (II) of the Food Safety and Standard Act and in default the accused are to undergo a simple imprisonment for 2 months.

FSSAI DIRECTION FOR USE OF STICKERS OF FORTIFICATION LOGO ON THE LABELS

DINAKARAN NEWS

DINAKARAN NEWS

DINAMALAR NEWS

Food safety dept doing little to thwart big offences, says CAG

Use of Monosodium Glutamate in Momos declared unsafe: Bali

Minister for Health and Medical Education, Bali Bhagat today informed the House that use of Monosodium Glutamate in Momos has been declared as unsafe.

He said a special drive to detect use of Monosodium Glutamate in Momos was conducted by Drugs and Food Control organization J&K in this regard.

The Minister was replying to a Calling Attention Notice by Ramesh Arora in which he drew that attention of the government towards ‘a matter of urgent public importance viz the situation arisen due to use of MSG/Azinomoto in Momos and supplements used in Gym which cause serious kidney problem and other related diseases including cancer.’ 

The Minister said that 8 samples of Momos were lifted for analytical purposes, of which 6 were declared as unsafe for human consumption. He said the defaulters were immediately prosecuted in the appropriate Court of Law and the matters are still sub-judice. He said that awareness programme against the use of Monosodium Glutamate were also conducted.

With regard to Food Supplements, the Minister said that the Food Safety and Standards Authority of India (FSSAI) has requested all the States to initiate a special drive to check the use of banned substances in food Supplements and in case of any suspicion, samples, may be drawn and sent to National Anti-Doping Agency.

The Minister said that in response to the communication of FSSAI, 9 samples of Food Supplements were sent to the said agency, of which 1 product namely “Grorich Powder" was declared to be containing a prohibited substance namely 2-phenethyleamine-stimulant, at low concentration and which can put the health of its users at risk. He said the reports of 3 samples of Health Supplements sent to National Anti-Doping Agency are still awaited.

The Minister informed the House that accordingly the manufacture, storage, sale, distribution of "Grorich" manufactured by M/S Utility Pharmaceuticals Solan (H.P.) was prohibited in J&K by the Commissioner Food Safety.

Replying to a supplementary, the Minister said that the Ajinomoto is an additive used to enhance taste. Main ingredient of Ajinomoto is MSG. It is known as Monosodium Glutamate (MSG). It is found in all fast food products and is crucial ingredient of all Chinese food items. He said main health effects of MSG are High Cholesterol, high blood pressure, high blood sugar, excessive body fat, Sterility in females and it may also cause high blood pressure, water retention during pregnancy, Migraine Headaches, Abnormal heart beats, chest pain, cardiac muscle arrest, Numbness, tingling or burning sensations in face and neck, Asthma problems, Weight gain, Hypertension, Sleep related breathing problems, Snoring, Cancer incidence increasing and Sleeplessness.

Third party audit for food units of central institutions

New Delhi, Jan 19 (UNI) To strengthen the food safety surveillance system, the Union government has initiated a process of getting third party food safety audit of units under various central institutions.

Official sources said the Food Safety and Standards Authority of India (FSSAI) has started the process under the draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017.

The FSSAI has granted provisional Recognition as Food Safety Auditing Agency to 15 auditing agencies after the approval by the Food authority to create a pool of auditing agencies that could be used for the purpose.

DINAKARAN NEWS

DINAKARAN NEWS

There’s a limit for oil reheating!

Can be reused until it reaches maximum TPC limit of 25%.

The new quality standard is meant for the commercial sector where continuous reheating of oil is common and not for the domestic sector.

KOCHI: The Food Safety and Standards Authority of India (FSSAI) has issued new standards for the reuse of cooking oil in frying and other uses. The Food Safety and Standards (Licensing and Registration of Food Businesses) First Amendment Regulation, 2017 published in the official gazette prescribes vegetable oil can be reused until it reaches a maximum Total Polar Compound (TPC) limit of 25 per cent. The TPC of unheated oil is 6 to 7 per cent which will start to increase when it reaches the temperature of 50 to 60 degree Celsius. TPC is considered as the accurate indicator of quality of the frying oil and can be checked through a lab test.

The new quality standard is meant for the commercial sector where continuous reheating of oil is common and not for the domestic sector. Different kinds of degradation happen to oil when it is heated to high temperature – 150 to 18 degree Celsius – for frying. Equipment is available to check the TPC value which is being rarely used by big companies. Any edible oil used for frying that crosses the maximum limit of 25 per cent TPC will be considered unsafe. The new quality standards will come into force by July 1, this year.

Till now, there were only general provisions in the FSSAI rule to prevent reuse of cooking oil. The general recommendation was that re-heating and reuse of oil should be avoided as far as possible and also using leftover oil wherever possible. With the enforcement of the new regulation, Food Safety officials can easily check the quality of cooking oil. Repeated reheating will lead to changes in physiochemical, nutritional and sensory properties of edible oil and hence it is important to monitor quality of oil to avoid the use of degraded oil for cooking, according to the FSSAI notification.

“We are yet to get the official communication only after which we can initiate measures to this effect,” said K.V Shibu, assistant Food Safety commissioner. Meanwhile, natural formulation preservatives are now available which helps in slowing down the oxidative degradation due to reuse, thus keeping the oil safe. Arjuna Natural Extracts Limited has developed a preservative which will maintain vegetable oil colour, taste, and functionality even in high temperatures.

Food safety licence fee can be paid online

CHENNAI: Food vendors, restaurants and traders, who wanted to obtain food safety licence or registration, can remit the fee for the purpose online.

In a statement here on Thursday, Chennai district collector V Anbuselvan said a facility has been provided for the food traders to make their payments for receiving food safety licence or registration through online.

While people engaged in food trade with an annual turnover of less than Rs 12 lakh must pay a fee of Rs 100 for registration, those falling above the annual turnover bracket of Rs 12 lakh should get food safety license by paying a fee Rs 2,000 and Rs 3,000 depending on the category of the eateries.

Registrations and licence for those involved in food trade including tea shops, restaurants, star category hotels, all kind of eateries and food manufacturers has been mandated under the Food Safety and Standards Act, 2006.

Khajrana laddoos have excess colour

The team collected samples from Bhamori area on Wednesday

INDORE: The food department on Wednesday collected samples of sweets from Khajrana Ganesh temple and test them in a mobile laboratory van. Over 50 per cent of samples have food colours in excess.

"During the drive, we collected 33 samples of 'Laddu' to test quality in a mobile laboratory van. In around 20 samples, food colours was found in excess," food safety officer Manish Swami told TOI.

He said that the shopkeepers have been warned that they should follow Food Safety and Standards Authority Of India (FSSAI) guidelines which allow maximum limits of synthetic colours as 100 parts per million of the final food or beverage for consumption.

During the drive, a chaos witnessed among the shopkeepers and devotees.

State government had sent the mobile lab along with a team comprised a food analyst and some chemists to coordinate with the local team to check food products in its three days of stay here. In last three days, the local officials carried out on the spot testing of foods being served across the city including at '56 Dukan' and Bengali Square area.

"On the last day of three-day long drive, we collected samples of ghee, mawa, paneer and sweets from Bhamori area," the officer said.

Food safety officials said the local office has a similar mobile laboratory van but due to some technical faults, it's not in use now.

Food safety dept's special team to monitor Ajinomoto use in restaurants

Palakkad: The food safety department will soon deploy a special team to examine use of Monosodium Glutamate or MSG (Ajinomoto) in restaurant. The team will function under the mobile vigilance squad of the food safety department. District Food Safety Assistant Ccommissioners will be in charge of the team in each district.

It is mandatory for the restaurants and bakeries to display the declaration for the information of customers saying that the restaurant uses Monosodium Glutamate (Ajinomoto) in the food items shown below and therefore, these food items are not advisable for children. 

The special team will examine whether every restaurants or bakeries display this declaration or violate the rule. Strict action will be taken against the restaurants and bakeries which violate the rule.

Earlier, the food safety officials had charged a penalty upto Rs 2 lakh and cancelled licence of the bakeries and restaurants for violating this rule. With the use of MSG becoming more rampant, the authorities are planning to impose higher penalties for violation.

The US Food and Drug Administration has listed ajinomoto in the list of relatively safe products to consume. Meanwhile, health department officials warned that the use of ajinomoto will affect the brain development of children in the age group 1 to 5 years. It has reported that some people will have allergic reactions like mouth ulcers and swelling after consuming ajinomoto.

28 madrassa students suffer food poisoning

Twenty-eight students of a madrassa in Bhiwandi were hospitalised for food poisoning after they ate biryani served at a local function in Roshan Bagh on Wednesday. According to officials with the Bhiwandi Nizampura Municipal Corporation, the students study Urdu and Arabic in the madrassa. Officials said that they were invited for a Niyaaz ceremony, an Islamic custom where food is served to the underprivileged. The students were taken to a primary health care centre after complaining of nausea.

DINAMALAR NEWS

Food on Wheels in Coimbatore

Delicious food, reasonable prices, and street ambience draw foodies to the food trucks and barbecue bikes that have come up in the city

Dakshinn

@Vilankurichi Main road

Time: 6.00 pm to 10.30 pm

Cost: ₹20-₹ 80.

Call: 8073948976 or visit facebook.com/dakshinnfoodtruck

Gopan Gopalan worked as a computer engineer for eight years in Bengaluru before starting his food truck Dakshinn. “I travelled to around 22 countries as a part of my job, and was inspired by the concept of food trucks I saw there, especially in the U.S.”

Gopalan, who loves to cook and experiment with food, quit his job to start a food truck in Coimbatore that specialises in South Indian food. “After moving here, I studied the market and then bought a Tata 407. I got the vehicle customised at a workshop in Kuniamuthur. I chose Coimbatore because the traffic is not as bad as Bangalore, and it is also close to my home-town, Palakkad.”

His truck is certified by the Food Safety and Standards Authority of India and launched two months ago at Vilankurichi. “ It’s an ideal place for the truck. It is not too crowded, and is also near the Tidel Park”. He brought in two cooks, who worked in Kerala, to prepare the food.

The menu has puttu kadala, chettinadu chicken curry, kappa, Malabar biriyani, ada pradhaman, masala dosa, plain roast and uthappam with chutney. “We make biriyani, ada pradhaman, and gravies at our kitchen in Gandhi Ma Nagar while the rest are made at the truck.”

There are plans to start home delivery, take catering orders for parties, and open more branches in the city. Gopan says, he ensures that there is no wastage of food.

“We make only limited quantities. But, our customer number is growing by word of mouth publicity.”

BBQ Ride India

@ Peelamedu

Time: 5.30 pm to 11.00 pm

Cost: ₹50 to ₹200.

Call: 93842 95110 or look up BBQ RIDE INDIA - Coimbatore on Facebook

Last month, BBQ Ride India opened its first franchise in Coimbatore. Nivedha S, the franchisee owner says, “I wanted to be in the food industry. I first read about the BBQ Ride India online and then travelled to Chennai to get a taste of the experience. The chicken wings and burger served there was so good that I immediately approached Arun Varma, the founder, to start one in Coimbatore. This is the 23rd outlet of the franchise.”

The menu offers a plenty of vegetarian options like grilled pineapple, capsicum, paneer, baby corn, mushroom, and chicken wings, chicken drumsticks, fish and more. The barbeque grill box is set up a bike. It is modified at a warehouse in Bangalore. There are provisions to store food, charcoal and the umbrella. There are three chefs at work. “They were trained in Chennai for 45 days. The marination masala is a secret recipe of the brand. Quail and prawns will be added to the menu shortly,” she says.

The preparations for the day starts at 11.00 am. “ We buy everything fresh from the local market. After marination, the meat has to be grilled right to get the taste.”

Nivedha posted info about the launch on Facebook and the response has been great. “ We ran out of stock in two hours on day one,” smiles Nivedha

She now plans to also set up the bike at Saravanampatti and Brookefields Mall.

Byte a Bit

@ Lakshmi Ammal Layout, Hope College, Peelamedu

Time: 6.00 pm to 10.30 pm

Cost : From ₹ 60 to ₹ 200

Call: 8883666667 or find them in Zomato

A brightly-lit red truck is parked by the roadside. A board lists the menu on offer that includes popcorn chicken, kothu kozhi, soya manchurian, potato balls, chicken kothu porotta.... and Saju R (27) who owns the Byte a Bit food truck is busy posing for a photoshoot. “ A lot of people come and click a selfie in front of the truck. They are eager to know more. They see the truck and then drop by to see what we offer,” says Saju.

Saju worked in an IT company in Bengaluru before he started the truck. “I am basically a foodie. I learnt about the food truck culture there and visited them often. Then, I decided to start one in my hometown Coimbatore.”

To start with, he bought a second hand Force traveller vehicle and customised it. “It took me almost eight months. We launched the food truck at Codissia a few months ago,”says Saju. A number of college students turned up and the response was so good that they almost ran out of food in an hour!

Later, the truck was stationed at Hindusthan College of Arts & Science for two months. “But, we wanted to be visible. So, we moved here which is easily accessible for everyone.”

The menu on offer has vegetarian and non-vegetarian dishes. “ One of our signature dishes is Roodles, a combination of rice and noodles. Kothu kozhi is another speciality,” says Saju who also makes it a point to serve food on eco-friendly areca plates.

Byte a Bit also participated in Coimbatore Vizha. “We sold 300 cups of pop-corn chicken in a single day. The response was overwhelming.”

They take party orders for corporate events and parties.

Food vendors, handlers' challaned for unhygienic conditions

Jammu, Jan 16: Food Safety team has challaned many prominent food vendors and handlers for unhygienic conditions in their premises. A Food Safety team led by Parvesh Kumar, Assistant Commissioner Food Safety Jammu under the supervision of Controller, Drugs and Food Control Organization conducted inspection and challaned many food vendors and handlers in Gole Market area of the Gandhi Nagar for unhygienic conditions in their premises. The team also comprised of Food Safety Officers namely Hans Raj, Jai Inder Singh, Daleep Singh and Ajay Khajuria.

Earlier, the food vendors were warned to follow the norms of Food Safety and Standards Act, but during checking today, there were total unhygienic conditions in the premises of two food vendors and handlers and they were challaned accordingly.

Dr Parvesh Kumar warned the food vendors and handlers to follow the norms or face stringent action in the future also like today.

Later, the food safety team conducted the inspection of 'Rehri Zone' in Last Morh area in Gandhi Nagar and also issued strict instructions to them to follow the norms of Food Safety and Standards Act. "If anyone will be found violating the norms, the department will initiate action against them", he added.

Earlier, to keep hygiene and sanitation at all levels, a three days workshop for milk and milk products sellers was held at Canal Road, here.

Food safety team led by Dr Parvesh Kumar, Assistant Commissioner, Food Safety Jammu apprised the shopkeepers and milk handlers to buy milk from the registered licence holders and took steps to maintain hygiene while dealing with milk products.

Dr Parvesh Kumar informed that the department is going to start a toll free number for people who buy milk at their door steps to get their milk checked in case they find it to be adulterated.

While challaning the shops for violating the norms, Assistant Commissioner Dr Parvesh Kumar instructed the shopkeepers and vendors selling eatables to follow the norms of Food Safety and Standards Act so to keep hygiene and sanitation at all levels.

Food safety awareness prog held in Anantnag

ANANTNAG, JAN 16: Department of Food Safety and Standards, Anantnag today organised an awareness programme for the bakery manufacturing unitholders operating in the district under Food Safety and Standards Act, 2006.

On the occasion, Assistant Commissioner Food Safety Anantnag and experts from the department provided detailed awareness to the bakery manufacturers. They were made aware about maintaining cleanliness and sanitary conditions of the equipment and containers being used for handling and processing of the food items, proper cleaning in place (CIP) system to be adopted and usage of potable water for processing purposes and non-potable water for cleaning purposes.

The participants were given awareness regarding how the proper drainage and waste disposal facilities can help to plug the loopholes to make food contamination free. They were also made aware of the latest and scientific ways of storage of raw material and processed food to save them from spoiling.

The bakery manufacturing unitholders were also instructed to have a trained management and supervising staff, food testing facilities, pest control system, personal hygiene in place and to adapt first-in and first-out (FIFO) procedure.

Assistant Commissioner Food Safety Anantnag said that such programmes will be organised in future too.

Among others, the programme was also attended by Food Safety officers of Anantnag, Achabal and Larnoo.

DINAMALAR NEWS

Gutkha products freely available

Shopkeepers sell them openly as the police are not taking action

The ban on gutkha/pan masala and the ongoing investigation into payoffs involving a State Minister and top officials seem to have had little effect in curbing the sale of tobacco-based chewable product in the city.

Despite a ban on the manufacture, storage, transportation and sale of gutkha/panasala, these products are freely available across the city. While the sale used to be in a hush-hush manner before with shopkeepers handing gutkha packets only to regular or ‘known’ customers, now it is being done openly. With sales returning a handsome 200 % profit, shopkeepers admit that buyers apparently have no qualms paying more to get a few packets. The contraband is being smuggled into the State mainly via trains, some shopkeepers say.

While the Madras High Court wondered why the ‘gutkha scam’ should not be transferred to the Central Bureau of Investigation couple of days ago, The Hindu confirmed the availability of these products in at least 10 shops (and bought the products from few of them) situated near establishments which record high footfalls such as malls and cinema theatres and in residential areas. When the police cracked down on petty shops a few months ago, shopkeepers were reluctant to sell the banned products to unknown customers. However, shopkeepers now show no such reluctance as they stock and sell gutkha products without any inhibition. “A few months ago, the police would slap cases under Goondas Act on us and we were harassed. Now, we don’t face such problems. So we have started selling,” said a shopkeeper on Mount Road.

The shopkeeper added that since the supply is steady, even the prices have come down.

No serious seizures

Except for some token seizures, no serious measures seem to have been taken to eliminate the abundant availability of gutkha/pan masala in the city. A number of agencies, including the Chennai Police, the Chennai Corporation and the Food Safety Department among others, can enforce the ban by conducting raids on shops or suspicious godowns.

An official from the Food Safety Department said that Red Hills continues to be a major distribution hub for tobacco products in Chennai. “If we can stop it there, we can stop around 80% of the stock from being distributed. Much of the stock comes from Andhra Pradesh and Karnataka,” said the official. “Even if we raid a godown and sieze gutkha products worth ₹ 1 crore, it doesn’t even make a dent. They merely increase the price on the next consignment to make up for the loss,” said the official.

Manpower dearth in FSSI puts public health at risk

Food samples were collected and sent to lab for tests.

The state government is hardly paying any attention to recruit sufficient number of food safety inspectors despite regular complaints over substandard ingredients and stored items such as meat and chicken being used by the eateries.

Nellore: The state government is hardly paying any attention to recruit sufficient number of food safety inspectors despite regular complaints over substandard ingredients and stored items such as meat and chicken being used by the eateries, which are causing serious health problems, besides adulterated oils and other food stuff being marketed by companies. According to a senior official of Food Safety Standards Authority of AP, there are 560 food safety officers in Tamil Nadu, about 350 in Maharastra, 175 in Kerala and more than 275 in Karnataka.

However their number is a startling 29 out of sanctioned strength 65 in Andhra Pradesh and they were not provided with any facilities, be it vehicles to move around or manpower. For instance the posts of office superintendent, clerk, and peon have been lying vacant in every district since a long time and the FSI’s has to play all these roles and also attend to court cases personally and secure witnesses and serve the summons too. They are not provided with legal advisors too. As per the rules there should be one FSO for every one lakh population, which means AP is need of around 500 FSO’s but there is no move to hire additional staff yet.

A big city like Visakapatnam is being handled by two food inspectors and their number is only one at Eluru and Srikakulam. The absence of FSO’s has become boon to the hoteliers and the traders among others coming under jurisdiction and involved in malpractices. The available FSO’s had collected 152 samples from different traders and food outlets and cases have been booked against 32 out them after the FSSAI lab reports confirmed either adulteration or substandard quality between April and December last year in SPSR Nellore district.

Adulteration is rampant in the edible oils and those used for puja purpose. Adulteration was also found in tea powder, maida, ghee, cakes, biscuits, water and fruits. According to an official of FCCI, adulteration refers to substandard, misbranded pertaining to claims such as the particular oil is good for heart.

Water, hygiene woes on Shatabdi Express

The Pune-Secunderabad Shatabdi Express train was supposed to offer the latest in passenger comforts.

But a recent journey on the train and interviews of passengers uncovered numerous complaints regarding quality of food, dirty headrests, smudgy windows, snack trays that don't fold and worst, scarcity of water in the train's toilets.

At ticket prices ranging from Rs 1,105 to Rs 2,500, the Shatabdi is one of the most expensive trains for regular travel today. The superfast is air-conditioned and its speed is matched only by the Rajdhani and the Duronto, which can go up to 80kmph.

"Travelling by the Shatabdi Express has never been a pleasant experience for me," said Harsha Shah, president of the Pune-based Railway Pravasi Group.

"There have been complaints of water scarcity in most of the train's coaches. Senior citizens and children are the worst affected."

Shah explained certain logistical problems the train still faces. "Water for passengers is filled at Pune and Secunderabad railway stations. But there is no refill facility at intermediate stations such as Solapur and Gulbarga. This is why the train runs out of water."

The activist said the train's delays are because it is not given right of way at signals - a privilege both the high-speed Rajdhani and the Duronto Express enjoy. "It also stops along the Pune-Solapur single line for a long while because work to turn the stretch into a double line has been going on at snail's pace for a few years now," Shah said.

As per railway rules, the Indian Railway Catering and Tourism Corporation must offer passengers breakfast and meals for free if the train is delayed. "Passengers pay heavy fares and they can expect services to improve," Shah added.

Regulars say they would love to use the Shatabdi more if services are improved. One of the biggest advantages of the train is its ability to insert passengers right in the middle of Secunderabad - saving them the one-hour commute to the heart of the city from Hyderabad domestic airport. Hyderabad and Secunderabad are twin cities

"I have been using the Shatabdi for the past four years. When the train nears Pune, water tends to run out in toilets. I love travelling by train and I'm ready to pay the high fares, but if I'm being offered sub-standard services by Indian Railways, I might just take a flight," said Nakul Jadhav, a hotelier.

Pune-based businessman Zakir Shaikh, meanwhile, is worried about passenger safety.

"I have been using the Shatabdi since 2011 - from Pune to Gulbarga in Karnataka. Window glasses in some coaches have been damaged. These windows needs repair because passenger safety is a concern. I'm also disappointed to see torn seats on a train this costly," Shaikh said.

Software consultant Sayed Shaikh says it's nearly impossible for passengers to immediately raise complaints regarding quality of service.

"Once, I raised the matter ofwater scarcity in the toilets with the ticket examiner. But he was helpless. A facility that can take complaints from passengers during a trip must be created. The Shatabdi has improved rail journeys in India by leaps and bounds thanks to clean compartments. The train offers a pleasant ride but niggles remain," Shaikh said.

The lack of water in the loos was a major irritant for most of the passengers interviewed by this reporter.

"I boarded the train at Secunderabad, but no water was available in the washroom until the train reached Pune. I was shocked. The TTE promised to look into the problem, but there was no solution," said Ram Sampat Kumar, a retired engineer from the Military Engineer Services. "There is no system that can refill water in the storage tanks at railway stations in Vijayawada, Wadi, Gulbarga or Solapur. The Railways must increase tank capacity or ensure that water is refilled whenever needed ." A retired mechanical engineer, S Shrinivas, said general hygiene in the Shatabdi's coaches can be improved only if regular inspections are carried out.

"Coaches need maintenance once every six months. Some snack trays on this train don't go back to locked position after use. The covers on the head rests are dirty too - they need to be dry-cleaned weekly. Also, foot rests don't deploy easily. Quality has improved, but services must be an absolute match with fares," he said.

Passenger Anand Kulkarni said en route Secunderabad, no lunch is provided until the train reaches Gulbarga. "Staff should at least provide snacks, he said.

TOI was able to study first-hand the inconveniences faced by passengers during a journey on January 7. Passengers were seen complaining to the TTE about the lack of water in the train's washrooms.

But a labyrinthine feedback process turned out to be a bigger problem. The TTE asked passengers to register complaints on 8121281212. A passenger later sent a text to the number only to receive a "reference ID number". He was then diverted to www.scr.indianrailways.gov.in (the website of the South Central Railways) to check the status of the complaint. Incredibly, he later received an SMS saying his complaint did not concern South Central Railway. He was then asked to send an SMS to 09717630982 or dial 138. Confounded by the system, the passenger gave up.

Pune divisional railway manager, Milind Deouskar, said: "We are making 1,290 litres of usable water available per coach from Pune station. But I will look into the water scarcity complaints. We are also undertaking emergency repairs on the Shatabdi once a week. Damaged foot rests, snack tables and windows will be repaired too."

But Deouskar added that some of the damage was being caused by passengers themselves.

"Passengers keep luggage on snack trays. Also, we replace at least five window panes every week that have been damaged in stone pelting. We have issued pamphlets via the Railway Protection Force s urging people living in areas prone to stone pelting not to indulge in such activities. It's under control," he said. Railway public relations officer, Manoj Jhawar, said all complaints raised by passengers will be addressed. "If one coach has run out of water, passengers can use other coaches of the train. About food, we have not received any complaint of bad food on the Shatabdi.

Jhawar also explained what the railways were doing to improve Shatabdi's low passenger occupancy. " On an average, 50% of the train is empty. We are using social media to encourage people to use the Shatabdi."

கொழுப்புச்சத்து இல்லாத கலப்பட பால் கண்டுபிடிப்பு

ஓமலூர்: கொழுப்புச்சத்து இல்லாத திரவ பொருள், பாலில் கலந்துள்ளதை, உணவு பாதுகாப்பு அதிகாரிகள் கண்டுபிடித்துள்ளனர்.

சேலம் மாவட்ட உணவு பாதுகாப்பு துறையினர், பாலில் கலப்படம் உள்ளதா என, மக்கள் அறிய, சிறப்பு முகாம் நடத்தி வருகின்றனர். அதன்படி, ஓமலூர் ஒன்றிய அலுவலகத்தில், கலப்பட பால் கண்டறியும் கருவியுடன், உணவு பாதுகாப்பு அதிகாரிகள், நேற்று காலை, 6:00 முதல், 10:00 மணி வரை முகாம் நடத்தினர். அதில், மக்கள் கொண்டு வந்த பாலில், யூரியா, காஸ்டிக் சோடா, டிடர்ஜென்ட், திரவ சோப், சோடா, ?ஹட்ரஜன் பெராக்சைடு மற்றும் உப்பு போன்றவை பயன்படுத்தப்பட்டுள்ளதா என, ஆய்வு செய்யப்பட்டு வழங்கப்பட்டது. மாவட்ட உணவு பாதுகாப்பு அலுவலர் மாரியப்பன் கூறுகையில், ''முகாமில், 49 பேர் பங்கேற்றனர். அவர்கள் கொண்டு வந்த பாலில், கொழுப்புச்சத்து இல்லாத, திரவப்பொருள் கலந்திருந்தது கண்டுபிடிக்கப்பட்டது. இதுகுறித்து, விரைவில் ஆய்வு செய்து, உரிய நடவடிக்கை எடுக்கப்படும்,'' என்றார்.

DECLARATION OF CINNAMON