May 11, 2018
Ice from untreated water, meant to preserve fish may be in your glass
CHENNAI: The city’s ice manufacturers have substantiated what customers have for long suspected: All is not well with the ice lumps in their drinks.
Blocks of industrial ice meant for storing sea food and handled by workers with bare hands are wrapped in soiled sacks and transported by trucks, autos and rickshaws to various parts of the city. TOI unearthed this chain by tracing the journey of a dozen such blocks from a freezer in Kasimedu fishing harbour to a market in Tondiarpet, before they were lumped with a coating of chaff and mud on the sands of Marina. Within two hours, all the blocks, broken into pieces with rusty screwdrivers and ice picks, were sold to juice vendors.
“We just sell our ice, we don’t ask clients what they do with it,” said J Chandrasekaran, who operates two ice plants in Kasimedu and Tondiarpet. While one unit pops out ice cubes made of reverse osmosis-treated water, the other moulds ice blocks, each weighing 150kg, from non-potable water. While restaurants, clubs and caterers are Chandrasekaran’s biggest clients for cubes, the blocks, which account for 70% of his sale, are sold to cold storage units in the harbour. With the ongoing two-month ban on fishing, one would assume his sales may have dropped. “During the ban we continue to sell around 45,000kg of blocks every day as opposed to 80,000kg otherwise. In contrast, we sell around 3,000kg of ice made with potable water, which remains standard through the year,” said Chandrasekaran, also secretary of Chennai Ice Manufacturers’ Association. There are around 12 such manufactures in North Chennai . “If the ice is in lumps, customers have reasons to suspect its quality,” added Chandrasekaran.
As if on cue, TOI spotted a truck being loaded with ice blocks at his manufacturing unit in Kasimedu. Two bare-torsoed men lay sprawled on the ice, seeking respite from the heat. The vehicle then wound its way through the dusty roads to reach Marina. All through the half-an-hour drive from Royapuram to Marina, the ice lay bare with a ragged cloth thrown over it.
At Marina beach, Allirajan waited behind the labour statue for the load. “My family is in the ice business for several generations,” said Allirajan, while keeping an eye on two youngsters who lowered the blocks on to tyres before dragging them to a shade. When asked who his clients were, his response was quick. “Fishermen, of course.” Chindhamani, his aged mother who made a living out of being a fortune-teller, scoffed. “Tell them the truth,” she said. “Sometimes we sell to vendors here too,” Allirajan said sheepishly. He said there were other “ice-breakers” like him operating out of Tambaram and Avadi bus-stops and behind the Lighthouse.
Within 15 minutes, a juice vendor sauntered to Allirajan’s spot and bought five lumps of ice for Rs 50. “I mix potable and non-potable ice because sometimes food safety officials ask for bills during inspections,” said the vendor.While summer is a busy time for food safety officials who step up their drive against contaminated water and food, they have turned a blind eye to the flourishing ice industry. “The quality of ice used by juice vendors is an issue,” said R Kathiravan, designated officer, food safety department, Chennai.
Senior paediatrician Dr Benny Benjamin said contaminated ice preserves disease-causing organisms. “Unlike heat, which impacts the cells of disease-causing germs, frozen water preserves them. They become active at normal temperature,” said Dr Benjamin, who sees an increase in stomach-related ailments, especially among children, in summers. Contaminated ice can carry fecal germs like E.Coli that are spread through poor handling.
Taking cognisance of the issue, the Food Safety and Standards Authority of India had issued a directive to all ice manufacturers to start colour coding industrial ice blue to differentiate between edible and inedible ice. “We’ve been asked to enforce this from June 1,” said a senior food safety official.\
Non-edible ice to be blue across India
Pune: The use of blue dye in non-edible ice will not be limited to Maharashtra. The Food Safety and Standards Association of India (FSSAI) issued an order on May 4, asking all other states and Union territories to implement the measure from June 1.
“Food safety commissioners of states/Union territories are requested to enhance surveillance/enforcement on the sale of non-edible ice to ensure compliance of this directive,” Garima Singh, director (regulatory compliance), FSSAI, stated in the order issued on May 4.
Usually, water used for making ice for industrial or storage purposes is not potable. To tackle this problem, the Maharashtra government in March made it mandatory for ice manufacturers to use blue dye in the ice meant for industrial, cooling and storing purposes to distinguish it from edible ice.
“The countrywide enforcement of this move will bring in uniformity, check misuse and accidental consumption of industrial ice,” said the state Food and Drug Administration (FDA) commissioner, Pallavi Darade.
“If a food business operator is found selling blue ice, s/he will face strict action, including imprisonment,” said Chandrashekhar Salunke, joint commissioner (headquarters), state FDA.
The Indian Medical Association (IMA) also welcomed the move. “The differentiation between consumable and non-consumable ice will help people,” said eye surgeon Sanjay Patil, the chairman of the hospital wing of IMA, Pune chapter.
Yercaud being spruced up for summer festival
The Food Safety Department conducted a demonstration of identifying adulterated materials while preparing food in the houses. The Collector witnessed the demonstration and also distributed pamphlets carrying the details of the same.
FSSAI cancels licence of pan masala unit
The Food Safety and Standards Authority of India (FSSAI) has cancelled the licence given to the pan masala manufacturing unit at Nallanthottam near Sulur from where the police seized large quantities of gutkha on April 29.
According to officials, the licence given to the unit for making pan masala and supari, both non-tobacco-based items, was cancelled on April 30 following the seizure of 648 kg of gutkha.
A food safety officer of the FSSAI working in the area has also come under the scanner of the police team investigating the seizure as he had reportedly inspected the manufacturing unit in January this year and given it a clean chit.
The unit named Amit S. Fragrance owned by Delhi-based Amit Jain was granted licence for the manufacture of non-tobacco-based pan masala for four years in 2014.
The licence was valid till July this year.
Modification submitted
According to the police, it has the licence to manufacture one tonne of pan masala per day. They said that the unit submitted an application in January for the modification of the existing licence to manufacture half tonne each of pan masala and supari per day, both non-tobacco-based products. The police said that a food safety officer named Sakthivel who has been working in the area for over five years inspected the unit in January and submitted a report effecting the modification of the licence.
The food safety officer, however, had claimed that there was no illegal activity in the pan masala unit when he inspected the place.
Meanwhile, the special team of police which left for New Delhi and other locations in search of Mr. Jain is yet to trace him.
25 tonnes of artificially ripened mangoes seized from godowns
Vigilance officials during a raid on a mango godown in Visakhapatnam on Thursday.
‘Traders using ethephon as ripener instead of calcium carbide’
With the Vigilance Department cracking the whip on traders using harmful chemicals to ripen mangoes artificially, the latter appear to have found a new alternative to the traditionally used calcium carbide.
A series of raids conducted by the vigilance and enforcement officials on mango godowns at Chinnadoddigallu, Vempada and Nakkapalli areas in Visakhapatnam district on Thursday morning revealed that the traders were using a new chemical ethephon to ripen the fruits.
The officials seized more than 25 tonnes of mangoes that were being artificially ripened with the harmful chemical. According to vigilance officials, the traders would sprinkle the chemical inside the mango cartons to ripen them.
Punitive measuers
The vigilance team, led by SP (vigilance wing) D. Koteswara Rao, conducted raids at six places on Thursday and seized the mango stock and alerted the food safety officials.
DSP (vigilance) C.M. Naidu said that use of ethephon for ripening fruits could attract a jail term of minimum one year and a fine of at least ₹10,000.
Samples collected
According to food safety officials, consumption of fruits ripened by ethephon, an insecticide, can cause mouth ulcers, gastric related problems and skin rashes.
“We have sealed the godowns and registered cases against the traders under the provisions of the Food Safety and Standards Act- 2006. We have collected samples and will send them to a laboratory in Hyderabad for testing. Based on the test reports, we will file charge-sheet against the traders,” added the food safety officials.
May 10, 2018
Pawan Kumar Agarwal gets extension as CEO FSSAI
NEW DELHI: Pawan Kumar Agarwal was today given three months extension as Chief Executive Officer (CEO) of the Food Safety and Standards Authority of India (FSSAI).
The tenure of Agarwal, a 1985-batch IAS officer of West Bengal cadre, has been given three-month extension beyond May 15, 2018, an order issued by personnel ministry said.
He was appointed as the CEO of the FSSAI in December 2015.
Ghee manufacturers, shops come under food safety lens
Trichy: The district food safety and drug administration department conducted a special inspection at the wholesale ghee shops and ghee manufacturing units in the city to check for adulteration recently.
Food safety officers stated that during inspection, they discovered a few packets where ghee was mixed with maida flour, semolina flour and oil. Ghee with such adulteration is generally sold for non-edible purposes and predominantly for lighting lamps.
But since a few such packets didn’t carry the information on whether the ghee was for edible or non-edible purposes, the food safety officials instructed the wholesale sellers to sell ghee packets, which had all the necessary details according to FSSAI norms.
A food safety officer, who had inspected around 70 wholesale shops and manufacturing units, said that he found two shops which sold ghee packets with no proper label. “Some of the packets which had adulterated ghee, did not have proper labelling apart from the brand name,” he stated.
Apart from having all the necessary details including the manufacturing date, expiry date, batch number, full name and the detail of the manufacturer, FSSAI registration number, the shop owners and manufacturing units have also been asked to mention if the ghee is for edible or non-edible purposes clearly in the packets. They were also instructed to make the necessary changes and failure of which would lead to the department taking an action against them.
We had also conducted an Information Education and Communication (IEC) campaign for ghee sellers to create an awareness of sorts,” the food safety officer added.
In fact this inspection was conducted a couple of weeks after district collector K Rajamani had issued an advisory to the general public on purchasing ghee.
He had stated that customers should refrain from purchasing ghee packets without all the necessary details mentioned in it. “People should not buy low quality ghee just because the price is less,” he stated in the advisory.
He further said that if the customers had any complaints, they could send an SMS or a WhatsApp message to the official food safety department’s complaints number 94440 42322.
FDA busts milk adulteration racket, one held
FDA team caught a milk vendor, while he was mixing water in milk packets.
He would remove about 100 to 200 ml of milk from each packet and refill it with tap water before sealing it with hot wax.
Mumbai: The Thane unit of the Food and Drug Administration (FDA) busted a milk adulteration racket that was operating from a highrise in the Srushti area of Kashimira in the early hours of Wednesday.
Acting on a tip-off, a FDA team led by three FSOs swooped down on the ninth floor apartment in the MHADA area and caught a door-to-door milk vendor, identified as Machgiri Kaambla, while he was allegedly mixing water in milk packets using a syringe.
According to FDA officials, the accused would buy branded milk from distributors and then remove about 100 to 200 ml of milk from each packet and refill it with tap water before sealing it using hot wax. Apart from empty pouches of reputed
brands, syringes and other sealing material, the FDA team seized a total of 130 milk packets of one litre each, which were being adulterated at the time of raid.
“A case under the regulations of the Food Safety and Standards Act,(FSSA) 2006, and relevant sections of the IPC has been registered against the accused at the Kashimira police station." said FSO Manek Jadhav, adding that the samples of the adulterated milk had been sent for lab testing.
FSSAI bats for consumers on food choice, but sugar industry sees red
According to the proposed draft of Food Safety and Standards (Labelling and Display) Regulations, 2018, the packaged food companies will have to declare nutritional information such as calories (energy), total sugar and salt, total fat and trans-fat, per serving on the front of the pack. The food labels will also declare, per serve percentage contribution to RDA (recommended dietary allowance) on the front of the pack. At present, the draft is in public domain for suggestions and feedback.
The Food Safety and Standards Authority of India (FSSAI) is planning to mandate displaying red colour-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar and high-salt content levels. Image source: Reuters
In an endeavour to provide healthy food choices for consumers, the Food Safety and Standards Authority of India (FSSAI) is planning to mandate displaying red colour-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar and high-salt content levels. The proposed draft has irked the country's sugar sector. According to it, sugar is the cheapest source of energy for a large section Indian populace. The sugar industry has opposed the FSSAI's move, saying there is no scientific evidence that proves that consumption of sugar is harmful for health.
According to the proposed draft of Food Safety and Standards (Labelling and Display) Regulations, 2018, the packaged food companies will have to declare nutritional information such as calories (energy), total sugar and salt, total fat and trans-fat, per serving on the front of the pack. The food labels will also declare, per serve percentage contribution to RDA (recommended dietary allowance) on the front of the pack. At present, the draft is in public domain for suggestions and feedback.
National Federation of Cooperative Sugar Factories Ltd (NFCSF) has said that it along with Indian Sugar Mills Association (ISMA) have decided to meet the Health Ministry, Food Processing Ministry and the top FSSAI officials to oppose the draft policy. Members of the Indian Sugar Mills Association (Isma) and National Federation of Cooperative Sugar Mills represent both private and cooperative sugar sectors. "The proposed policy of red colour coding at the time, when the sugar industry is going through tough times is a wrong move," said Prakash Naiknavare, MD, National Federation of Cooperative Sugar Factories Ltd.
Reeling under the impact of falling prices and piling inventory, the sugar industry termed it as a wrongly timed move, and said that before coming up with such a policy or draft the thought should have been given about the sugar's per capita consumption in India, which is barely 20-22 kilograms, while the same goes up to 50 to 65 kilograms in western countries. They questioned that when the western nations are not thinking about it, why should we think on those lines.
Further, the industry said that sugar continues to be the cheapest source of energy in India, where the large population belongs to Below Poverty Line (BPL), therefore, red marking on food products will send a negative message to people.
Commodity market experts also feel the policy of colour coding on packaged food items will harm the industry. "If this (red) colour coding is implemented there would definitely be an impact on consumption pattern of sugar because (packaged food) industry will have to follow the rules. If we go back to last 1-2 years and even this year, there has been an increase in Sugar production. It will be a setback for the sugar industry. There would also be a reduction in farmers' remuneration as consumption will go down if the red colour coding system is implemented," says Vandana Bharti, Assistant Vice President, SMC Global Securities Ltd.
"We see that sometimes for 2-3 continuous years there is an overproduction of sugar, and sometimes there is a deficit. In my opinion, farmers should be informed if a crop is in surplus. They should be advised to switch to those crops which are more profitable to them. It will help in increasing the soil fertility as well as in maintaining demand-supply balance also," Bharti added.
May 9, 2018
Use of liquid nitrogen in food prohibited
THIRUVANANTHAPURAM: In the wake of reports that the consumption of liquid nitrogen has created health issues, the food safety department has issued an order prohibiting its use in food products.
Food safety commissioner M G Rajamanickam has prohibited use of liquid nitrogen for preparation of ice creams, cold drinks and other cold foods under section 30 (2)(a) of food safety and standards act 2006.
"The commissioner of food safety has noted that certain food business operators in different parts of Kerala are using liquid nitrogen for the preparation of ice creams, cool drinks and other types of cold food. Even though nitrogen is an inert gas, not harmful to human body, liquid nitrogen in a temperature of -196 degree Celsius is unsafe, if not handled properly and if happen to consume with the product with which it is prepared," the order said.
The prohibition is for one year or until the completion of risk analysis by experts of FSSAI or state government and clearing the product as safe for human consumption.
Food safety law found wanting
Surat: The provisions in the food safety law are not enough in themselves to contain the sources of water-borne diseases in the Diamond City. Penalties are very few after samples are taken for testing by health officials of the Surat Municipal Corporation (SMC) and adulteration is found.
During the last two months, SMC’s health department officials had collected 20 samples of milk, 14 of mango milk shake, 18 from ice factories and yet no one has been punished as yet. The reason is results of the analysis of the samples are still awaited.
The city has nearly 50,000 roadside eateries, but only 20 health officers, 200 ward inspectors and 10 food inspectors to conduct regular checking.
A health officer said, “Most of the roadside eateries in the city start operations in the evening hours. More than 70 per cent of them don’t have any licence. It is not possible for us to check them during night hours. We usually look for unhygienic conditions at food stalls, check personal hygiene of people who prepare food and whether raw material used is stale or not. Usually, we do not collect food samples from roadside eateries. We collect samples from hotels and restaurants on receiving a complaint.”
Traders ripen mangoes with ethylene, officials don’t know to act
Guntur: Sleuths of vigilance and enforcement and food safety authority carried out surprise raids at fruits markets in Guntur and Tenali on Tuesday. The officials found merchants using high quantities of ethylene powder to ripen mangos stored in godowns.
The raids that continued till the evening covered nearly 100 outlets at wholesale markets in these two major towns of the district. The officials seized artificial ripening chemicals and fruit samples from the merchants.
“We are sending the samples for chemical analysis to food safety laboratory in Nacharam. We will take action following the lab findings,” said a senior official of vigilance and enforcement wing.
However, the officials are clueless about how to take action against the traders using the artificial ripening chemicals that are imported from China.
“Though using ethylene is not banned in India, we do not know what the sachets being used by the merchants contain,” said Srinivasa Rao, food safety official who was present during the raids. He added that ethylene should be used as per the recommended dosages and the indiscriminate use of the chemical may be harmful for health.
Sources said that the food safety laboratory confirmed the presence of ethephon in the ethylene samples, which were seized and sent for analysis by the food safety officials and vigilance sleuths in Vijayawada during the last mango season.
Since no trader or their attendants were trained in using ethylene, the officials think that the fruits are being ripened early owing to chemical reactions. “The traders stopped using calcium carbide, fearing imprisonment. But using ethylene indiscriminately is also harmful,” said an official.
BEWARE OF HARMFUL BITE
*Sale of fruits ripened by calcium carbide has been banned under clause 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011
*Union agriculture ministry has recommended the use of ethylene gas in low concentration exogenously to ripen fruits
*Using ethylene gas or ethephon has been scientifically recommended as a safe alternative to ripen banana and other seasonal fruits.
*Ethylene is not harmful if it is used as per the recommended dose
*The merchants are using small sachets of ethylene powder imported from China
*High Court of Hyderabad directed both AP and Telangana state governments to construct ripening chambers and make merchants avoid artificial ripening
*There are no ripening chambers in Guntur district
*Direct exposure of fruit to ethylene powder is neither scientific nor permitted
*Surprisingly, there are no guidelines to act against the violators
*The ripening treatment with the gas is carried out in an airtight room for 24 hours at low temperature in high humidity
May 8, 2018
Govt launches rapid detection kits to detect adulterants in fresh fish
Launching the kit in New Delhi, Agriculture Minister Radha Mohan Singh said, the kit will help in detecting chemicals in the fish. He said continuous ingestion of ammonia and formaldehyde can lead to many health issues including abdominal pain, vomiting, unconsciousness, and sometimes even cause death.
India’s domestic fish market is reported to be selling formaldehyde-adulterated fish, especially in markets located far away from landing centres or production sites.
According to Indian and International regulations, the fresh fish and shellfish should be preserved only by means of ice and use of substances other than ice to maintain quality is a fraudulent practice. Mr Singh said, continuous monitoring of the contaminants in a laboratory is time-consuming and requires expertise but some people use toxic chemicals in the form of contaminated substances.
New norms for labelling food planned
All packaged food with at least 5% content from genetically engineered sources need to be labelled so. Moreover, foods that exceed norms of sugar and fat will need to carry ‘red’ and ‘green’ labels specifying the extent to which they do so, according to draft regulations by the Food Safety and Standards Authority of India (FSSAI).
This is the first time that the Centre has laid down guidelines for labelling genetically modified food. Officials say they are awaiting public comments. “This isn’t the final draft. There will be one more version and that will be reviewed for 30 days,” said Pawan Agarwal, CEO, FSSAI.
The government has been contemplating a system for labelling genetically modified foods for atleast 2 years. Current laws, however, prohibit any GM food—unless cleared by the Genetic Engineering Appraisal Committee, a Union environment ministry body-- from being sold in India. Through a 2007 notification, the environment ministry had exempted processed foods from this requirement; this has been stayed by the courts. There was also dispute between the FSSAI, a Union health ministry body, and the environment ministry on who checks if a particular food had a GE provenance. “The companies will check the GM content and we will be conduct further testing and checks,” said Agarwal.
The draft also defines safe levels of fat, sugar and salt in processed food. Food packs would have a designated space coloured RED in case the value of energy from total sugar was more than 10 per cent of the total energy (kcal) provided by the 100 g/100 ml of the product; the value of energy (kcal) from trans-fat is more than 1 per cent of the total energy (kcal) provided by the 100 g/100 ml of the product; and total fat or sodium content provided by the 100 g/100 ml of the product is more than certain specified threshold values.
Food regulator wants packaged food labels to display if they contain GM ingredients
The Food Safety and Standards Authority of India (FSSAI) also suggests mandatory declaration by packaged food manufacturers about nutritional information such as calories, total fat, trans fat, sugar and salt per serve on the front of the pack.
Since the country has no provision for GM labelling in its regulatory mechanism presently, consumers are clueless whether packaged food items they buy have genetically engineered (GE) ingredients amid ‘unproven’ concerns in certain quarters about adverse affects such transgenic food can have on human health.
The FSSAI had last month released a 42-page draft notice - Food Safety and Standards (Labelling and Display) Regulations, 2018 - making it mandatory to label such food stuffs as “Contains GMO/Ingredients derived from GMO” if such items contain 5% or more GE ingredients.
The authority will notify the provision for implementation after analysing stakeholders’ opinion on the issue.
Pitching for a colour code, the draft proposes that the high fat, sugar and salt will be coloured ‘red’ in case the value of energy from total sugar is more than 10% of the total energy provided by the 100 grams or 100 ml of the product. It has similar provisions for trans-fat and sodium content.
Draft says that the nutritional information may additionally be provided in the form of bar code. The colour coding will make it easier for consumers to know about the nutritional value of food products and help them make choices as per their requirements.
The issue of labelling of food products having GM ingredients has, however, drawn flak from certain quarters. Stakeholders have flagged that the move is inconsistent and ultra vires for FSSAI to issue any regulation on this matter when GM foods itself are not allowed to be sold in India.
Sridhar Radhakrishnan, co-convenor of the Coalition for a GM-Free India, who sent the group’s objections on the draft to the FSSAI told TOI that that the labelling move will, in fact, allow the GM foods to enter food supply chain when it is anyway illegal to sell GM foods in India currently. “We need preventive action at this juncture rather than regulatory action”, he said.
Other experts, however, differ. Chandra Bhushan, deputy director general of the Centre for Science and Environment (CSE), said, “The GM labelling is an important step but we need a proper system to check it. We need advanced lab facilities to check whether the food stuffs contain GM ingredients or not”.
Bhushan is, however, critical about the approach of the FSSAI on finer points of the proposed labelling provisions. He said, “It has adopted a ‘reductionist approach’ towards nutrition. It allows a product to display nutrition benefits based on one attribute even if the product is bad on other attributes”.
Sugar industry sees red in FSSAI’s red coding plan
A draft policy issued by the Food Safety and Standards Authority of India (FSSAI) that mandates displaying a red colour coding on front-of-the-pack labels on packaged food products with high fat, sugar or salt levels has made the country’s sugar sector turn red
The proposed draft Food Safety and Standards (Labelling and Display) Regulations, 2018, are now in public domain for suggestions and feedback before they are notified.
A draft policy issued by the Food Safety and Standards Authority of India (FSSAI) that mandates displaying a red colour coding on front-of-the-pack labels on packaged food products with high fat, sugar or salt levels has made the country’s sugar sector turn red. For the country’s sugar millers who are already reeling under the impact of falling prices and a piling inventory, this move could come as a major blow since it would imply that consumption of sugar is harmful for health.
Members of the Indian Sugar Mills Association (Isma) and National Federation of Cooperative Sugar Mills, which represent both private and cooperative sugar sectors, plan to meet top FSSAI officials and Union ministers to oppose the draft policy.
In the draft regulations, FSSAI said, “The block(s) of nutrient(s) for “High Fat, Sugar and Salt” (HFSS) food shall be coloured ‘RED’….. in case the value of energy Total 15 (kcal) from total sugar is more than 10% of the total energy (kcal) provided by the 100 g/100 ml of the product; the value of energy (kcal) from trans-fat is more than 1% of the total energy (kcal) provided by the 100 g/100 ml of the product; and total fat or sodium content provided by the 100 g/100 ml of the product is more than the threshold values.” The proposed draft Food Safety and Standards (Labelling and Display) Regulations, 2018, are now in public domain for suggestions and feedback before they are notified.
Isma vice-president Rohit Pawar said representatives of the sugar sector will be meeting top officials to seek rational reasons for the colour coding for sugar.
“A detailed presentation will be made before the authorities. There is no scientific study that proves that consumption of sugar is harmful for health,” Pawar said.
Isma director general Abhinash Verma said the question that would be posed to the authorities is that whether there is any scientific study which proves that consumption of food which has more than 10% sugar is harmful for health.”
“Second, if this has been started taking the Western countries into account, one must remember that per capita consumption of India is barely 20 kg per annum as opposed to 67-68 kg per annum in the US and 55-65 kg in most European nations,” he said. “India’s PCI of sugar has remained flat at nearly 10% at 19-20 kg per annum. Moreover, India is a developing nation with a large populace under the BPL category. Sugar continues to remain the cheapest source of energy for the common man,” Verma pointed out.
Fruits under chemical lens
Jamshedpur: Traders using chemicals to ripen fruits are now under civic scanner.
Special officer of Jamshedpur Notified Area Committee (JNAC) Sanjay Kumar Pandey on Monday said an enforcement squad led by a city manager and assisted by police would conduct raids on leading fruit wholesalers and retailers in the city to prevent the use of chemicals in fruits, particularly mangoes and bananas that are widely consumed in summer.
"We have received complaints that some traders in Bistupur and Sakchi are using calcium carbide to ripen fruits. This is a dangerous trend and can cause health hazards. We have decided to act under Section 322 of the Jharkhand Municipal Act, 2011, that prohibits of sale of diseased animals or adulterated food items. Rigorous inspection will be conducted daily," Pandey said.
Using chemicals such as calcium carbide to artificially ripen fruits is banned under the Food Safety and Standards Act, 2006, and Food Safety and Standards Regulations, 2011. Prevention of Food Adulteration Rule, 1955, too prohibits use of chemicals.
The JNAC officer said they would revoke the trade licence of rogue sellers and levy a spot fine of Rs 1,000, besides seizing the chemical-laced fruits.
East Singhbhum civil surgeon Dr Maheshwar Prasad said the district food safety officer would also be instructed to carry out similar raids.
"Consumption of artificially ripened fruits is harmful for health. It can lead to stomach upsets and damage the neurological system. Calcium carbide, in particular, is known to have carcinogenic properties," said Prasad.
State health joint secretary Chandra Kishore Oraon said instructions would be given to all food safety officers across districts, including Ranchi, to carry out raids against sale of chemically ripened fruits.
"Additional chief medical officers in different districts will monitor the crackdown. We shall send our food testing van to different fruit markets of Ranchi," Oraon added.
May 7, 2018
ALL NON-EDIBLE ICE TO BE IN BLUE COLOUR
Taking cue from Maharashtra, the country’s top food regulator, Food Safety and Standard Authority of India (FSSAI) has directed the food controllers across the States to ensure that manufacturers use blue colour in manufacturing industrial ice to differentiate it from edible ice which remain colourless.
A month ago, Maharashtra Government, taking into consideration that 70 per cent of the edible ice used by the food vendors in the State was found to be contaminated, directed the businesses involved in the manufacturing of industrial ice to use blue colour to differentiate it from the edible ice.
Now, the FSSAI has decided to replicate the order pan India, a senior official from the Authority said. Prone to harmful bugs like E-Coli, contaminated ice can leave one sick.
E-coli can cause problems in lungs and intestines and some people can contract pneumonia as well, said the official.
“The use of non-edible ice which is made from non-potable water for edible purpose is a health hazards. Similarly, incorrect use of non-edible ice for preservation/storage or transportation of food commodities may lead to contamination of such food commodities.
“It has been observed that in the absence of any visible distinguish between the edible and non edible ice, the latter is being diverted for the edible purpose,” said the FSSAI circular issued two days ago.
With a view to check the use of non-edible ice as edible ice, it has been decided that food colour (indigo Carmine or brilliant blue upto 10 ppms must be used in production of non-edible ice and non-edible ice blocks coming in contact with food products during preservation and transportation of perishable food items to give it a bluish look so as to enable clear difference between the two, it added.
State food collectors have been asked to ensure that the order is enforced from June 1.
Industrial ice is used for preservation of dead bodies, and in medicines and cement factories, amongst others.
As per the regulations, edible ice is considered as food under the Act However, it has come to the notice that both the edible as well as non-edible ice are made from the same water, which sometimes is contaminated and harmful for human health, the official added.
May 5, 2018
21 out of 165 milk samples tested sub-standard: Satyendra Jain
As many as 21 samples of milk, out of the total 165 tested, were found to be of sub-standard quality, said Delhi Health Minister Satyendra Jain, adding that those who failed the tests included prominent brands like Amul and Mother Dairy.
The drive, which started on April 13, also took three samples of ghee for testing, and found one (of a local brand) "unsafe", the minister said.
"The issue was raised in the Assembly and I gave directions to test samples of the milk in Delhi. We have taken a total of 177 samples across Delhi including branded and local products, reports of 165 have come out, and out of this 21 samples (including Mother Dairy and Amul) have failed for their sub-standard quality - which does not mean they are unsafe," Jain told reporters.
Talking about 'sub-standard', Jain said it can mean two things: one is fake(unsafe) and the other one is where it does not meet the prescribed requirement (safe, but falls short of some content, like fats for example).
Most of the failed samples, during this drive, were found adulterated with milk powder, he added.
"All cases will be submitted to the court and the drive will continue to happen and will be extended to all milk products.
"Earlier there were four food inspectors and now 18 of them have joined newly for the drive and will be on the field on daily basis," he said, adding that parameters mentioned by the Food Safety and Standards Authority of India (FSSAI) were followed in the drive.
On punishment, Jain said that in case of sub-standard milk there would be a penalty ranging between Rs 5,000 and Rs 5 lakh.
However, he said it won't be the case if a product is found to be unsafe.
"If unsafe product - like a sample that was found unsafe in ghee - there can be imprisonment from 6 months to 3 years," he said.
Excess ash content in noodle – what does it mean?
The difference between the two is demonstrated by comparing the characteristics given for macaroni products and seasoning in following tables.
Macroni Products-
S.No. Characteristics Requirements
1 Moisture Not more than 12.5%
2 Total Ash Not more than 1% on dry basis
3 Ash insoluble in dilute HCl (on dry basis) Not more than 0.1%
4 Nitrogen Not less than 1.7% on dry basis
Seasoning-
S.No Characteristic Requirement
1 Moisture % (by weight) (Maximum) 10.0
2 Acid insoluble Ash in dilute HCl % (on dry basis) (Maximum) 2.0
It can be seen from the aforementioned tables that for macaroni products ash content is measured in two ways. First, total Ash basis and second, on ash insoluble in dilute HCL on dry basis. For total Ash basis limit prescribed is 1% and for Ash insoluble in dilute HCL on dry basis it is 0.1%. In contrast to this for seasoning, ash content is measured in only one way i.e., ash soluble in dilute HCL on dry basis for which limit is 2%. So, one can clearly see that there is a marked difference in the limit of ash prescribed for Macaroni products and seasoning. For macaroni products it is 0.1%; whereas for seasoning it is 2%. Therefore, in seasoning 20 times more ash content is allowed than for macaroni products where noodles and pasta are covered.
Recently, FSSAI brought in amendment in under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2016 to introduce standards for “Instant Noodle” which clearly states that it would not apply to seasoning. This also suggest that seasoning is treated different from noodle and there are no standards for seasoning.
On the other hand, the state food safety authority would argue that they acted on the Advisory by FSSAI in 2015which prescribed 1% limit for tastemaker as well and the same has not been withdrawn till date.
In such circumstances, it appears a small clarification on part of FSSAI would settle the whole dispute. In the past FSSAI has issued a clarification in similar circumstances on the issue of declaration regarding Monosodium Glutamate wherein it had retracted from its earlier interpretation which they later thought to be incorrect. The industry would be eagerly waiting for such clarification.
With single-brand retailing making its way in India, foreign investors are seeing food processing as the next big sunrise sector in India. As more and more international F&B brands would be foraying in to Indian market, the FSSAI and other food regulatory bodies in the country should come up with clear guidelines and standardized norms to adapt with the evolving food market in India.
FSSAI orders FBOs to get Food Handlers trained by 31st December, 2018
The FSSAI has, by an Order dated 25th April, 2018, advised all FBOs to nominate atleast one trained and certified Food Safety Supervisor, for every 25 Food Handlers or part thereof in each of their premises, for carrying out periodic training of all Food Handlers in such premises; and maintaining records for food safety audit and inspections.
The FSSAI also directed the FBOs to get such Food Handlers trained under the Food Safety Training & Certification Program (“FoSTaC”) by 31st December, 2018.
The list of Training Partners, empanelled for the purpose of such training, and other details regarding FoSTaC have been made available on fostac@fssai.gov.in.
The FSSAI, by the above-mentioned Order, has also defined the following terms, in context of food safety training and certification:
Food Handler
Food Safety Supervisor
Drive launched against artificial ripening of mango
Accused face 6 months jail, ₹1 lakh fine
A campaign has been launched by the Krishna district officials to put a check on use of calcium carbide for ripening of mangoes artificially, citing health hazards due to the chemical.
In a recent review meeting with Joint Collector Ms. Vijaya Krishnan, Collector B. Lakshmikantam mooted serious legal action against those who used the chemical for artificial ripening of the mango fruit.
Mango merchants have been warned against violating the ban orders.
“It has been decided to invoke the provisions of the Food Safety and Standards Act, 2006 against those caught using calcium carbide for ripening. Up to ₹1 lakh fine and six months imprisonment will be awarded to the accused,” said Mr. Lakshmikantam in an official release.
The public have been asked to report such practices by calling 9515053159 or 9849905226.
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