FOOD SAFETY LATEST

Jul 12, 2019

Food safety is a must while traveling

The WHA estimates that 2 million people die each year from contaminated food or drinking water.

The common risks that travelers can encounter due to food poisoning, ranges from diarrhea to illness caused by harmful bacteria, parasites, viruses and chemical substances.

Your travel plans are set, passport if ready and bags are packed. The enthusiasm to visit your favourite destination could make you forget even the basic things that one needs to remember every time when traveling to a unknown place- food safety being the foremost one.

The WHA estimates that 2 million people die each year from contaminated food or drinking water. The common risks that travelers can encounter due to food poisoning, ranges from diarrhea to illness caused by harmful bacteria, parasites, viruses and chemical substances.

Certain tips that travelers need to know to avoid such problems are:

Research your destination: Anticipate issues and check for food safety, availability of drinking water facility and the most important one, medical care system in the place you are planning to visit.

Carry some nonperishable food items: Even though most of the airports offer healthy and hygienic options it is safe to have some food items in your luggage.

Carry hand sanitizer and disinfectant wipes: These can be used for cleaning your hands and surfaces.

Avoid certain food items: It is advisable to curb the foodie enthusiasm and not opt for raw or undercooked meat, fish, shellfish and eggs as they can be contaminated and could be carriers of deadly bacterias.

Rethink your usual choices: Even though you may typically enjoy certain foods and beverages at home, your safest bet is to avoid some of those favorites during foreign travels especially to remote locations.

Rebranding of banned coconut oil raises concern

Kozhikode: Rebranding of sub-standard coconut oil brands, which were banned by the food safety authority, is giving headache to the food safety authorities in the state. Many banned coconut oil brands are now being sold in the market under new brand names. Adulterated coconut oil reaches the market mainly from Tamil Nadu and other states. Some mills in Palakkad and Malappuram districts also engage in adulteration of coconut oil.

“Our continuous efforts have succeeded in reducing the presence of sub-standard coconut oil in the market in Kozhikode,” said assistant food safety commissioner P K Eliyamma. All oil mills in Kozhikode, which were engaged in the packing and sale of sub-standard coconut oil, were closed down after detailed inspection, she said.

However, lack of proper mechanism to shut the coconut oil units in neighbouring states is a major concern. Recently, the district food safety officials banned Soorya and Ayilyam brands manufactured by Balakumaran Company as the samples were found to be adulterated. They were found to be the replacements for two oil brands — Soubhagya and Surabhi — belonging to the same company, which were banned earlier.

We not only ban the product but also inspect the manufacturers and close down the mill on detecting adulteration, said P Jithin Raj, food safety inspector, Vadakara circle. “We also seize packed and unpacked oils to avoid rebranding,” he said.

The production of low-quality coconut oil was curbed in the district after a special drive in 2017-18. A number of local oil mills were served closure notice and over a dozen oil brands were banned.

Officials said most coconut oil manufactures from other states do not even have oil mills. They directly mix 20% coconut oil with 80% low-quality edible oil and send it to Kerala, the officials said.

The illegal manufactures mix palm oil, palm kernel oil or coconut testa oil with coconut oil.

46 restaurants served notice

Used oil, stale food seized; eateries told to rectify problems in 7 days

The city Corporation intensified its crackdown on eateries that flouted food safety and hygiene standards by serving notices on 46 restaurants in the State capital on Thursday. Stale food was seized from many eateries during the drive.

Six squads comprising health inspectors and other Corporation employees inspected 59 restaurants in places such as Kamaleswaram, Manacaud, East Fort, Statue, Palayam, Thampanoor, and Karamana. The erring outlets have been instructed to rectify problems within seven days, failing which stringent steps will be initiated.

Large quantities of used oil, stale and expired food products including chicken, beef, fish, eggs, cauliflowers, potatoes, tea powder, biryani, butter, rice, curd, mayonnaise, ice-cream, fruits, porotta and chapatti were confiscated from many eateries. Some restaurants were serving food that were nearly a week old.

Dirty utensils

While they initiated action against most restaurants for their failure to provide health cards for workers, the civic body also penalised the eateries for other violations including the use of dirty utensils, failure to segregate wastes, lack of store room, chimney and facilities for proper ventilation, and unclean water tanks and surroundings.

A few outlets were also pulled up for their tardy upkeep of their interiors and instructed to paint the premises. The accumulation of leachate and food wastes that emanated foul odour within the restaurant compounds was also acted upon.

Plastic bags seized

Large quantities of banned plastic carry bags were also seized from several restaurants during the drive that was led by health supervisors Ajith Kumar, Prakash, and health inspectors Mohanachandran, Anoop Roy, Anil Kumar N.V. and Sujith Sudhakar.

According to Mayor V.K. Prasanth, some restaurants had violated the norms on multiple occasions. The health wing has been directed to cancel the licences of such outlets. He added that all eateries, ranging from ‘thattukadas’ to five-star hotels, will be inspected during the days to come.

The drive is as prelude to the launch of the civic body’s Subhojan project next month. As part of the project, workers of all eateries including hotels, restaurants, catering units, bakeries and wayside outlets in the city will be imparted training and issued identity cards.

2,807 samples of food fail quality test since 2016

10,195 items lifted for checking | 311 convicted on adulteration charge

‘Active measures planned’

The tests on 10,195 samples lifted randomly by the civic authorities had been carried out as per the rules set by the Food Safety and Standards Authority of India. Commissioner, Food Safety, Vinod Sharma said more active measures were planned to curb the menace

A representational picture of a vendor selling fast food in Jammu.

Jammu, July 11

About 2,807 food samples tested in Jammu and Kashmir from 2016 to June this year have failed the quality parameters, raising questions over the standard of food supplied to consumers and leading to the conviction of 311 persons for indulging in adulteration and selling substandard products.

The tests had been carried out as per the rules set by the Food Safety and Standards Authority of India (FSSAI). Both branded and unbranded products were tested. According to government data, of the 10,195 samples lifted randomly by the civic authorities, especially the Drugs and Food Control Organisation (DFCO), J&K, 2,807 samples were found adulterated or not conforming to acceptable standards. The data reveals that during 2016-17, 2,952 samples were collected and analysed. Of them, 1,114 were found adulterated, misbranded or substandard. In 2017-18, 3,643 items were collected and of them, 992 were unsuitable for consumption. From 2018 till June 2019, 3,600 samples were collected. Of them, 701 were found substandard.

The FSSAI has also revealed that cases of food poisoning have come to their notice across the country.

“There are prescribed standards to ensure safe and wholesome food to the consumers through various regulations notified under the Food Safety and Standards Act but these are being violated in J&K,” said a senior administrative official. As per the consumer protection laws, states have to undertake regular monitoring, inspection and sampling of food items to check compliance of the prescribed standards and take penal action when the products are found adulterated, misbranded or are of an inferior quality.

Commissioner, Food Safety, Vinod Sharma said the DFCO regularly monitored and conducted inspections to curb the adulteration of food items. He said more active measures were planned to curb the menace. “As per the procedure, the field staff lift samples and laboratories inspect them. If they are found not conforming to the standards, individuals are challaned. It is up to the courts to decide the quantum of punishment and fine,” said Sharma.

Repeated raids fail to stem usage of food colours

Visakhapatnam: Despite regular raids and warnings, usage of artificial food colouring agents and monosodium glutamate (tasting salt) is rampant at eateries and restaurants in Vizianagaram district.

Recent raids at eateries by officials of vigilance and enforcement and food safety departments have exposed excessive usage of colouring agents and the chemical in the food.

“We found tasting salt in over 80% of the eateries and restaurants in Vizianagaram town, Parvathipuram, Saluru and few other areas in the district, where the floating population is high. Tasting salt is not permitted to be used in food as the chemical can cause several health problems like ulcers, and intestine problems, said sub-inspector of vigilance, K Kiran Kumar.

The use of certain artificial colors have been banned under the Food Safety Standards Act of 2006 as they can, in the long run, cause cancer and tumours.

Kumar further revealed that a majority of complaints against use of synethic food colours, which contain chemicals like erythrosine, carmoisine, indigo carmine, brilliant blue FCF and others, are associated with non-vegetarian dishes. Some consumers have also complained that the use of colours has been so high that the colour residue remained in their hands, he added.

“Although we have suggested to restaurateurs to use natural food colours, they have been turning a deaf ear, citing that consumers wouldn’t like if the food is not attractive,” said vigilance inspector Ch B Swami.

The raids also revealed that some restaurants kept stale and leftover food in their freezers to sell them the next day.

Explaining why people brazenly break rules with regard to food safety, food safety and vigilance officials said that as there is no proper punishment laid down for those caught selling stale and dangerous food items.

“Unless the culprits are put behind bars for years, it is difficult to curb food adulteration in restaurants and eateries,” they said.

26% of food samples tested in 3 years found adulterated or substandard

Around 26 percent random food samples analysed during last three years across Jammu and Kashmir were found adulterated and substandard, raising a question mark over the work of authorities responsible for food safety in the state.

Out of the 10,636 samples tested since 2016-17, as many as 2807, that is 26 percent were found to be adulterated or substandard, according to data from union consumer affairs ministry

The food samples were randomly picked up from various markets of J&K for testing compliance with Food Safety and Standards Act.

In 2016-17, 2952 food samples were analysed, of which 1114 items turned out to be adulterated or substandard. While in the same period, 635 cases were lodged of which only one conviction was recorded.

In 2017-18, the total number of food samples analysed was 3643, of which 992 samples were found violating standards. Authorities in the same period convicted 310 persons, cases registered stood at 921.

Food safety officials raid eateries, take samples

Officials of the MC and the Food Safety Department, Sangrur, led by SDM Vikramjeet Singh Panthey inspect a sweetmeat workshop in Ahmedgarh on Wednesday.

Mandi Ahmedgarh, July 10

The administration has started checking non-compliance of guidelines of the Food Safety Act and violation of various sections of the Municipal Act regarding maintenance of proper hygienic conditions at various establishments engaged in preparation of food items and catering services at Ahmedgarh and surrounding localities.

Teams of senior functionaries of the Food Safety Department, Sangrur, and the Municipal Council, Ahmedgarh, raided eateries, restaurants and workshops engaged in preparation of sweetmeats of various kinds and took at least five samples for verifying purity and safety of various eatables, including milk products.

Action will be taken against the owners of those establishments who had downed shutters to avoid inspection and sampling on Wednesday.

Investigation revealed that teams of officials of the civic body and the District Food Safety Department had conducted raids at establishments at Gandhi Chowk, Railway Road, Chaura Bazar and Main Bazar localities which are engaged in preparation and supply of eatables, including sweets, ghee, khoya, paneer and other milk products.

Ahmedgarh SDM Vikramjeet Singh Panthey supervised the teams, led by executive officer Chander Parkash and food safety officer Divya Goswami.

Maintaining that the crusade had been launched under the Mission Tandarust Punjab to ensure supply of hygienic and safe food items, SDM Vikramjeet Singh Panthey said action had been initiated against those owners whose goods was suspected to be hazardous for human health. “Besides sealing samples of eatables for checking of purity and safety, we have initiated action against those vendors who were found preparing eatables in unhygienic conditions,” said Panthey, adding that officials had been asked to ensure that periodic medical examination of all workers was done. Panthey asserted that nobody would be allowed to play with health and life of consumers.

Assistant Commissioner, Food Safety Department, Ravinder Garg said legal action would be taken against those whose food samples fail purity test. “Though I am yet to receive a detailed report on today’s raids, we have advised officials concerned to ensure that strict action is taken against those violating the Food Safety Act,” said Garg, maintaining that improvement notices would be issued to those establishments whose performance was found on threshold.

Jul 11, 2019

Only 13% food adulterators convicted

Chennai: Though Tamil Nadu stood second in the country in checking food samples and filing cases for adulteration, its follow-through in the crackdown is not as impressive. Less than 13% of the food adulterators in the state were convicted last year, despite an increase in complaints of food contamination from the public.

Of the 2,384 cases filed over food safety issues in 2018-19, only 300 ended in conviction, shows official data. It also shows that conviction rate for such cases has always been low in the state, except for in 2017-18, when major reforms were introduced by the food safety department.

Though Rs 5 crore was collected as fines from violators last year, consumer rights activists say the adulterators pay a paltry sum as fine individually.

Activist K Kathirmathiyon said though there are stringent provisions in the Food Safety and Standards Act, adulterations will continue unabated if violators are not punished. “A case is filed only after samples are found adulterated/ misbranded in labs. After that, if an official is unable to get the adulterator convicted, the official should be pulled up and asked to explain why the case didn’t end with conviction,” he said.

When contacted, Tamil Nadu food safety department officials said conviction rate depends largely on the number of samples collected and said they aren’t able to collect as many samples since more than 50% of technical posts are vacant.

A senior official attributed the spike in conviction rate in 2017-2018 to major reforms introduced then. Until 2017, the Food Business Operators (FBOs), field-level officers who collect samples from food outlets, collected only one sample per block. It was increased to nine per block last year.

The official, however, said the figures presented in the Lok Sabha on Tuesday were exaggerated since they are collecting as many samples as possible and a sudden decline in conviction rate was not possible. Data also suggests that many cases are still pending trial. While criminal cases (adulteration) are heard at the district and judicial magistrate (JM) courts, civil cases (misbranding/ mislabelling/ substandard quality) are inquired by the revenue department.

Monitor food processing: HC

Srinagar, July 10: The High Court today said that the authorities entrusted with the job of curbing the food adulteration are not conducting checking and raids to manufacturing of substandard food items and directed for monitoring the production of food items across the State.

The Division Bench of Chief Justice Gita Mittal and Justice Rashid Ali Dar, hearing a Public Interest Litigation against the food adulteration, directed the State Government to take the efficient steps in order to prevent the adulterated food in markets.

After perusal of the latest report filed by the authorities, Court said the report does not show that the respondents have conducted random checks or raids with regard to manufacturing of food items of eatables.

Court directed for filing of an additional affidavit mentioning therein the steps taken by the officials to monitor production of different kinds of food items in the State. Court directed that such affidavit be filed within four weeks.

During the course of proceedings in the matter, the court has been informed that despite repeated orders, the authorities have failed on ground as such a lot has to be done by them to prevent the adulterated food from being sold to general public.

Court on perusal of its previous order said the latest report filed is not in tune with its directions. Court on previous hearing had directed the concerned authorities to constantly check the manufacturing of food items as also ensure complete ban of use of antibiotics in the poultries.

State counsel fairly submitted that the State is under an obligation to ensure the implementation of the provisions of Food Safety and Standards Act 2006 and further added that the State Government shall take all positive steps to ensure the implementation of the provisions of the Act.

Concerned Administrative Departments of the State Government were directed to ensure that the regular inspection of bakers shall be undertaken, and to take samples in order to check the ingredients used by them and not to allow them to sell pastry, cakes and loose biscuits without manufacturing and expiry date.

Kerala: Transfat level high in Vanaspati

Lack of lab facilities hinders food safety.

The surveillance samples of vanaspati/margarine- widely used by eateries and bakeries for preparation of proprietary items especially sweets and deep fried food – collected by the food safety authorities from the open market has high transfat levels.

THIRUVANANTHAPURAM: Kerala has been declared as the model state in terms of the efforts taken to eliminate transfat consumption by Food Safety and Standards Authority of India (FSSAI) however, the food safety authorities here are unable to collect statutory samples or take action because of the lack of lab facilities.

An official said that the level of transfat was high in some of the surveillance samples. “There are not many manufacturers in the state. It is learnt that there are only 130 manufacturers across the nation producing vanaspati or margarine. In some of the samples, the tranfat was level was 7 or 8. We have to equip our labs to check statutory samples,” said the official.

The official said that 90 percent of the vanaspati is coming from other states. “We cannot take action as we don’t have the equipment to check the level of transfat in the mobile lab at check posts,” the official added.

As part of its effort to eliminate trans-fat consumption in the state, the commissionerate has constituted a special committee comprising of food safety officers, representatives from the World Health Organis-ation (WHO), World Bank and Vital Strategies, a global public health organisation.

The committee will frame guidelines and help implement the revised standards of percentage of transfat in edible oil, ghee, vanaspati, margarine and bakery shortening by less than 2 % in the state.

It is learnt that many European countries have set the maximum limit for TFA at two percent of the total fat content in oils and fats.

The current permitted level of trans fat is 5 percent in India. The WHO (World Health Organisation) has urged governments across the world to eliminate the use of trans fats from global food supplies by 2023.

Contaminated food

Despite strict protocols, govt study shows 30 per cent of samples have failed the safety test and are adulterated

Just when we thought that food safety was finally an achievable target, what with laws and guidelines becoming more stringent and consumers demanding reassurance of the origin and processing, comes a reality check. According to government data, almost one-third of the food samples tested across the country in 2018-19 was found adulterated or sub-standard, with Uttar Pradesh and Tamil Nadu leading the list where nearly half of the samples failed the test. What is shocking is that failed samples are now 30 per cent of the lot, which was 25 per cent over the last two years. The tests, carried out within the parameters set by the food safety regulator, FSSAI, mean that crackdowns and heightened awareness have meant little. Between 2016-17 and 2018-19, about 8,100 people were convicted for committing food tampering offences and authorities across the states collected nearly Rs 43.65 crore fine from the offenders. Which means that unscrupulous practices of diluting food quality with substitutes and additives continue unabated without fear of falling foul of the law. What it also means is that pesticides and chemicals used in agriculture have had a stubborn effect, affecting both soil and plant health, leading to unwanted spikes in harmful chemicals in food sources. There have been frequent reports of adulterated milk, frighteningly diluted with not just water but starch, groundnut milk and wheat flour. Some reports have also suggested how a majority of Indians would suffer major diseases only because of food contamination. Cooking oils continue to be mixed with low-grade palm oil, cheap edible oils and even cottonseed oil. Some of these are coloured and flavoured to avoid detection of substitutes. Even items of everyday use pose serious health risks, like tea, where used tea leaves are processed and coloured, coffee, which is routinely mixed with tamarind seed, date seed powder and chicory powder and wheat and other foodgrains, into which poisonous fungus is tossed in for volumes. Kitchen essentials like mustard are often mixed with argemone seeds, turmeric with dyes and chilli powder with brick powder.

It’s not that the laws aren’t there but what is pathetically lacking is their uniform implementation and interpretation. Many amendments have been suggested in the Food Safety and Standards (FSS) Act, including life imprisonment and penalty of up to Rs 10 lakh for adulterants. FSSAI has also proposed setting up of state food safety authorities so that this law can be enforced in letter and spirit down to the grassroots. In line with Singapore’s Sale of Food Act, the FSSAI has further proposed that the errant will have to pay fees and other expenses incidental to the analysis of any food, thereby making him/her culpable for reneging on prescribed standards. But as producers, they can hardly be expected to be altruistic or not attempt to bend the rules in collusion with local food inspectors. Besides, often the adulterants escape detection. Therefore, there need to be standardised screening protocols that can be applied for random checks and booking offenders. Food labelling has definitely led to awareness but manufacturers and companies must also be asked to vouch for the authenticity and source of food products and their components. Food is the building block of our national health and human resource and the study should really accelerate efforts to get amended laws passed in Parliament on a priority basis before more damage is done.

How safe is street food in Hyderabad?

Hyderabad and other cities in Telangana have not been able to meet minimum food safety standards

Street food vendors selling samosa, fried chicken and other food items in Hyderabad.

Hyderabad: How safe is the food served by street food vendors in Hyderabad? Does the State’s capital have a proper ecosystem in terms of infrastructure, trained personnel and food testing laboratories to ensure safe food is accessible to public?

According to the first State Food Safety Index (SFSI) released by the Food and Safety Standard of India (FSAAI) about a month ago, Hyderabad and other cities in the State have not been able to meet the minimum food safety standards and need to do a lot more in the aspect of food safety.

To galvanise States to work towards ensuring safe food for the public, FSSAI had developed State Food Safety Index (SFSI), designed to measure the performance of each State on five parameters of food safety. The parameters based on which each State was judged included Human Resources and Institutional Arrangements, Compliance, Food Testing Infrastructure and Surveillance, Training and Capacity Building and Consumer Empowerment.

Except for Tamil Nadu and Kerala, none of the other South Indian States including TS and AP managed to get a mention in the SFSI rankings. The rankings were based on total scores that each State had secured in the five different parameters. While Goa, Gujarat, Tamil Nadu and Kerala scored over 75 points out of 100, the SFSI score for TS was 40 while AP secured 57 points.

Clean Street Food Hubs needed

To ensure food safety, the food regulator recommended individual States to introduce innovative measures like ‘Clean Street Food Hub’ and ‘Eat Right Campus’ in cities.

Recently, the Golden Temple Street in Amritsar had managed to get recognition as a ‘Clean Street Food Hub’ following certification from third-party audits and a series of training sessions for street food vendors aimed at improving quality and safety of food. Such hubs and clusters where street food is available will be certified by FSSAI once the vendors have met the prescribed parameters to ensure food served is clean and hygienic.

Eat Right Campus

Based on rating on well-defined benchmarks on food safety, and hygiene, food safety management, healthy diets, promotion of local and seasonal food and awareness generation, the food regulator introduced the concept of ‘Eat Right Campus’. Recently, several educational institutions such as IIT Gandhinagar and Roorkie received this tag from FSSAI.

Students get sick as school kitchens go unhygienic

Two instances of shigella bacterial infection reported in two weeks from different districts in the State

The government and aided schools in the State may be getting a high-tech makeover, but the kitchens serving free food to children will have to go a long way in reaching passable hygiene standards.

The departments of Health and Food Safety do not have much of a say in ensuring hygiene in schools though two instances of shigella bacterial infection were reported in two weeks in different districts.

Filthy water source

Over 40 children of West Lower Primary School, Keezhppayyur, in Kozhikode district were hospitalised on June 21 after they complained of vomiting and diarrhoea. The presence of shigella bacteria in their stool samples and the subsequent testing of water samples proved that the water source used for cooking lunch had been contaminated.

More than 90 children of the Government Lower Primary School, Eruva, near Kayamkulam in Alappuzha district, were taken ill with suspected food poisoning on July 5. The presence of shigella bacteria was found in the stool samples of at least two students there too.

It is left to the education committee in local bodies to inspect the hygiene standards of the food preparation in schools in their jurisdiction ahead of the beginning of the academic year. Health Department officials, however, pointed out that the inspection and subsequent certification were often completed in a hurry as most of them would be preoccupied with other public health campaigns. The number of schools within the local body limits could be higher too. Most often, only random sampling of food and water was being done.

In most of the schools, the kitchen and dining halls are found to be located in congested sheds. The areas for cleaning vessels and waste disposal too are in a similar condition. Though the government had mandated setting up biogas plants in schools, many schools were found to have purchased portable units just for the sake of it.

The Food Safety Department, meanwhile, has the powers to declare only packaged food items as contaminated.

MoU for testing samples

Education Department officials, however, claimed that the State government in February last year had signed a Memorandum of Understanding (MoU) with the Cashew Export Council of India laboratory for the testing of food and water samples in schools.

Food samples are subjected to microbiological and chemical testing. The lab had found the presence of E-coli bacteria, coliform bacteria and mold fungus in 14 of the 460 food samples collected from across 460 schools in different districts soon after the MoU was signed.

It was reported that contamination occurred before serving the meal and through the water used for cooking it. The free lunch scheme is being implemented in 12,327 schools and the inspection had so far covered 8,000 schools. The rest would be covered soon, an official in charge of the scheme in the office of the Directorate of General Education told The Hindu on Wednesday.

Jul 10, 2019

‘1/3 of food samples tested in 2018-19 found adulterated’

NEW DELHI: Almost one third of the food samples tested in 2018-19 were found adulterated or substandard with Uttar Pradesh and Tamil Nadu leading the list where nearly half of the samples failed the test, according to government data. The share of failed samples during the two previous years was nearly 25%.

In a written reply, Union food and consumer affairs minister Ram Vilas Paswan told Lok Sabha on Tuesday that between 2016-17 and 2018-19, about 8,100 people were convicted for committing such offences and food safety authorities across the states had collected nearly Rs 43.65 crore fine from the offenders. He quoted the data supplied by the state governments. The tests are carried out on the parameters set by the food safety regulator, FSSAI.

According to ministry’s data, over 20,000 out of the total 65,000 samples failed the test in 2018-19. During 2017-18, over 24,000 samples out of 99,000 did not conform to the norms and during 2016-17, the number of failed samples was more than 18,000 out of the total 78,000 that were tested.

To put a check on the adulteration of food items, the government has also introduced the Consumer Protection Bill which mandates harsh penalty and even imprisonment for such offences.

FSSAI nod to powder for safe mango ripening

The Food Safety and Standards Authority of India (FSSAI) has given its stamp of approval to ‘En-Ripe’, an ethylene gas encapsulated powder developed by a city-based startup, as a safe method for artificial ripening of mangoes.

The Indian Institute of Chemical Technology (IICT) declared it acetylene-free in its report last year, said Pramod Kumar Mamidi Reddy, director of Heighten Innovative Solutions that manufactures the innovative product. “It ripens fruits without any dangerous chemical effects, and will be a game-changer for farmers producing mangoes and bananas in particular,” he said at a press conference here on Tuesday.

The powder contains vegetable starch extracted from bananas, coir pith and activated charcoal to attract moisture for ethylene release.

“One sachet costing ₹25 would be enough for ripening 20 kgs of fruits. All it costs is 50 paise per kg and farmers can themselves ripen and sell the fruits at a higher price in the market rather than depending on traders,” said Madhava Reddy Maddi, managing director of the startup.

Jul 9, 2019

Food safety concerns

India faces grave dangers as unprecedented levels of GM genes have been found in our foods. The time for labelling GMOs is over; Governments must simply ban them

In Rottenseed! Cottonseed, Alzheimer’s and Your Brain, nutritionist Bruce Semon traces the rise of Alzheimer’s to a toxin in cottonseed that goes to the brain and randomly ties up important structures there. Cottonseed, a byproduct of cotton farming, contains poison but is routinely fed to farm animals, poultry and fish, from where it enters their flesh and reaches human beings when they eat this meat. Dr Semon, the first writer to trace the link between toxic cottonseeds and human health, describes his experiments on feeding cottonseed to animals.

In India, some farmers are illicitly extracting cottonseed oil and selling cheaply to vegetable oil dealers, who mix it with edible oils and sell to unwary consumers. In the past decade, cotton farming has risen sharply under the influence of GM cotton, peddled by multinational firms, increasing chances of the even more lethal GM cottonseed oil entering the human and animal food chain. In 2018, the Centre for Science and Environment (CSE) detected BT cottonseed contamination in edibles oils. The Food Safety and Standards Authority of India (FSSAI) has so far done little to contain this adulteration. The Government must ban cottonseed for human or animal feed and warn against its consumption.

Cottonseed is also implicated in infertility. Male and female infertility has often been attributed to hormonal problems but Semon argues that cottonseed is loaded with toxic chemicals. It killed many animals to which it was fed, which led to studies on just how much cottonseed could be fed to animals without killing them.

A major cottonseed toxin is “gossypol.” Researchers have known this since 1950 but no one made it public. China is supposed to have examined gossypol as a possible form of birth control for men (it interrupts sperm formation). In women, gossypol causes failure to ovulate. Other harmful effects cannot be ruled out.

Indeed, India faces grave dangers as unprecedented levels of GM genes have been found in Indian foods. CSE detected unprecedented levels of genetically modified genes in Indian foods, both imported and indigenous. CSE’s Pollution Monitoring Laboratory found 32 per cent of 65 food products purchased randomly from retail outlets in Delhi-NCR, Punjab and Gujarat, to be GM-positive. Among imported samples, 80 per cent were GM-positive.

Scientist Amit Khurana said the CSE study revealed that in their biosafety submission to the Genetic Engineering Appraisal Committee, Monsanto/Bayer lied that “BT cottonseed oil is equivalent to natural cottonseed oil” and contains no GM traces. Moreover, the edible oil companies, that used transgenic BT cottonseed without regulatory approval, also endangered public health. The Indian Council of Agricultural Research has often relied on Monsanto’s printed biosafety submissions.

Dr KR Kranthi, former chief, Central Institute for Cotton Research, warned of edible oil contamination: “The possible routes of BT cotton protein entering the food chain are through human consumption of un-refined cottonseed oil, in which traces of BT protein may be present with particulate seed residues or through consumption of meat or milk of the animals which are fed on BT cotton seed-cake.”

Biosafety expert Dr Vandana Shiva said, “Illegal GMO Roundup Ready BT cotton has spread in farmers’ fields with no action from the Genetic Engineering Appraisal Committee (GEAC). Illegal GMO foods are flooding India’s markets with no action from FSSAI. The Government is supposed to protect its citizens from harm and illegal actions. How long will it protect the GMO industry and allow Indians farmers and citizens to be harmed?”

Dr Gilles-Eric Seralini, who was hounded by multinational companies and their media acolytes until the French courts penalised his attackers for defamation, explained the effects of ingesting GM over a five-ten year period, “We have already demonstrated on mammals that BT toxins attack mucosal and epithelial cells, inducing heavy long term chronic diseases.” GMOs and pesticides, he says, are a biological arsenal causing diseases from cancers to farmers’ suicides.

The Indian Government did not conduct any independent scientific study before adopting Monsanto/Bayer’s GMOs, as pointed out by the Parliamentary Standing Committee on science and technology (Report 301 on GM crops and their effects). FSSAI’s GM labelling rule has been lambasted as too lenient and corporate-driven. A scientific study in the Journal of International Immunopharmacology (August 2018) found that the BT protein, present in BT crops, causes immune reactions and triggers food allergy and intestinal inflammation in mice.

Meanwhile, several scientific studies, including one published by the Public Library of Science (July 2013), have found compelling evidence that the DNA of genetically modified foods can enter the human bloodstream and cause many health problems. Blood samples of over 1,000 participants were collected and “the results indicated that meal-derived DNA fragments (which were large enough to carry complete genes) can avoid degradation and ultimately enter the human body’s circulation system.” Researchers said these are actually stretches of DNA large enough to pass complete genes of GMO plants (like soy, corn or canola oil) to humans.

In some blood samples, the relative concentration of plant DNA was higher than human DNA. The researchers said that participants with inflammatory bowel disease and auto-immune disease had the highest concentration of transgenic gene. Previous studies show that GMOs can change the beneficial bacteria in the small intestine and trigger auto-immune diseases and inflammation, making it difficult to absorb the real nutrients in food. These findings vindicate the claims of independent scientists and researchers who have long warned the regulatory bodies and biotech industry that GMO genes can be transferred from dairy and animal products to people.

After prolonged resistance, the European Food Safety Authority was forced to admit that DNA from food (GMO or non-GMO) could end up in animal tissues and milk and other dairy products consumed by people. The GMO companies are strenuously resisting the findings and investing millions of dollars to hide their toxic GMOs and defeat the GMO labelling movement, even as people eating these hidden toxins are getting sicker and sicker.

Many scientists and activists now feel that the time for labelling GMOs is over; Governments must simply ban them. This is also the time for the Government of India to order a scientific study of the diseases (cancer, diabetes, auto-immune, organ failure) that followed introduction of the Green Revolution. The artificial self-sufficiency wrought by the chemical fertiliser and pesticide-based agriculture has long devastated the health of animals, humans and the very soil.

(The writer is Senior Fellow, Nehru Memorial Museum and Library; the views expressed are personal)

Is Indian table salt safe to use?

01/8The compostion of salt!

Recently, the table salt came under the scrutiny of social media and regulatory bodies, when Shankar Gupta, Chairman of Godhum Grains & Farm Products claimed that Ferrocyanide levels were alarmingly high in reputed Indian salt brands. To which, the Food Safety and Standards Authority of India (FSSAI) and the Indian Medical Association (IMA) reacted and refuted the concerns . Scroll below to know more about Potassium Ferrocyanide and the controversy.

02/8What is Potassium Ferrocyanide?

It is a non-toxic inorganic compound that is potassium salt and forms lemon-yellow monoclinic crystals.

03/8Why this concern was raised?

The concerns rose only after Shiv Shankar Gupta, Chairman of Godhum Grains & Farm Products recently claimed that Potassium Ferrocyanide levels were alarmingly high in reputed Indian salt brands. According to Gupta, a test by American West Analytical Laboratories (AWAL) has revealed that Potassium Ferrocyanide levels are an alarmingly high in Sambhar Refined Salt at 4.71 mg per kg, at 1.85 mg per kg in Tata Salt and 1.90 mg per kg in Tata Salt Lite.

04/8Why is Potassium Ferrocyanide used?

As per a tweet by FSSAI, "Ferrocyanides are used as anti-caking agents in processing of salt and are safe for consumption. Test reports quoted in media have shown its presence well within the limit of 10 mg/kg, as specified by FSSAI. This is less than 14 mg/kg specified by Codex (International Food Standards)."

05/8The controversy

According to the American West Analytical Laboratories, AWAL does not communicate any information to third parties concerning work performed at the laboratory without written permission.

06/8 What companies have to say?

In an official statement, Tata Salt said that its products are safe and harmless. They have called the allegations false and misleading and said that India is one among many countries including the USA, European Union, Australia and New Zealand that has allowed the use of PFC in salt.

07/8What is the right amount of PFC allowed?

The level allowed by FSSAI, an independent statutory authority, under Ministry of Health & Family Welfare, Government of India is the lowest among these jurisdictions (10 mg per kg).

08/8Verdict

The use of PFC is allowed in salt and is safe and harmless to the human body when consumed as per approved levels. This is clearly declared in the list of many reputed salt brands in a manner prescribed by the regulations.

Stale fish seized at Palayam market

Joint raid finds some varieties of fish with worms inside being sold

As much as 150 kilograms of stale fish were seized from the Connemara market at Palayam in a joint raid on Monday conducted by the Health wing of the city Corporation, the Food Safety Department, and the Fisheries department.

With the fish vendors putting up a stiff resistance to the raid, the officials had to seek the help of the police to complete the proceedings.

Tuna and Seer fish

The officials seized stale fish of tuna (Choora) and seerfish (Neymeen) varieties from six vendors. Most of it were at least four to five days old.

Worms were found in some of the seized fish. The vendors claimed that the stale fish were not for sale but were kept to be dried.

Claim refuted

This claim was refuted by the officials who also seized a batch of stale fish that was cut and kept aside to be taken to a restaurant and a toddy shop.

The fish vendors put up resistance to the raid, accusing the officials of taking away even the fresh fish.

“We had requested the presence of Food Safety and Fisheries department officials because they have the expertise to detect stale fish using special strips and other mechanisms. This would be convincing for the fish vendors too. Still, there was resistance from the fish vendors as the raid progressed. We have not conducted raids in the Connemara fish market for a long time, mainly due to the chance of resistance. Now, we will conduct frequent checks to ensure that fresh fish is sold. It has to be said that there were some vendors who were selling only fresh fish,” said Palayam circle Health Inspector G. Manoj, who led the raid.

According to Health wing officials, the raids were conducted following complaints the Corporation was getting in recent weeks.

Last week, a person registered a complaint at the Corporation office, saying that his children had been affected with food poisoning after consuming fish bought from the market.

Complaint

Another complaint regarding quality of fish was received by the food safety authority, citing the exact locations of the vendors selling stale fish.

Following the raid by the authorities, the officials removed the stale fish, while some of the samples were sent for testing to check for the presence of formalin.

Further action, including imposing fine on the vendors responsible, would be taken based on the test result, the officials said.

Jul 8, 2019

KCFS to ensure scientific disposal of cooking oil

Titled RUCO or 'Repurpose Used Cooking Oil', a survey is being conducted by the Food Safety Department to find the disposal methods of cooking oil by FBOs in the city.

THIRUVANANTHAPURAM: To ensure cooking oil is not reused, the Kerala Commissionerate of Food Safety (KCFS) has taken measures for the collection of used cooking oil from food business operators (FBO) across the city. Titled RUCO or 'Repurpose Used Cooking Oil', a survey is being conducted by the Food Safety Department to find the disposal methods of cooking oil by FBOs in the city.

In this regard, the Food Safety and Standards Authority of India (FSSAI) has prescribed the limit of Total Polar Compound (compounds formed when the oil undergoes degradation due to the exposure to elevated temperatures) to a maximum of 25 per cent beyond which vegetable oil is considered unsuitable for use. High rate of TPCs have a negative effect on health. Hypertension, liver disease and increased cholesterol are some of the health risks posed by their consumption.

FBOs who use more than 50 litres of cooking oil per day are required to maintain a record with details such as the type of oil, quantity used and discarded, date, mode of disposal, and the agency which collects the discarded oil. “Cooking oil is reused by most restaurants and food outlets in the district. This poses severe health risks. To control the repeated usage of cooking oil, we are conducting a survey on the cooking oil used by food business operators in the city. The inspection will be completed in two months," said Mini A K, Joint Commissioner of Food Safety (enforcement). The food safety authorities have identified more than 15 FBOs in the city who use above 50 litres of cooking oil per day.

“It has been brought to our notice that there are several agencies collecting cooking oil but we are unsure about the disposal methods. Once the survey is completed, a meeting will be held with the agencies involved," said a food safety official. The official also said cooking oil dumped in water bodies posed a threat to the environment and thus a scientific disposal of cooking oil has to be ensured.

Jul 5, 2019

Regulatory, industry bodies say salt brands in India are safe to consume

The Food Safety and Standards Authority of India (FSSAI) and the Indian Medical Association (IMA) have refuted the allegations of high levels of potassium ferrocyanide in Indian salt brands

As allegations and concerns have cropped up over the safety of major Indian salt brands, the Food Safety and Standards Authority of India (FSSAI) and the Indian Medical Association (IMA) have refuted the concerns that the major salt brands contain alarming level of potassium ferrocyanide.

The FSSAI tweeted: "Ferrocyanides are used as anti-caking agents in processing of salt and are safe for consumption. Test reports quoted in media have shown its presence well within limit of 10 mg/kg, as specified by FSSAI. This is less than 14 mg/kg specified by Codex (International Food Standards)."

IMA tweeted that it stands with FSSAI's statement. Concerns rose after Shiv Shankar Gupta, Chairman of Godhum Grains & Farm Products last week claimed that potassium ferrocyanide levels were alarmingly high in reputed Indian salt brands

According to Gupta, a test by American West Analytical Laboratories (AWAL) has revealed that potassium ferrocyanide levels are an alarmingly high in Sambhar Refined Salt at 4.71 mg per kg, at 1.85 mg per kg in Tata Salt and 1.90 mg per kg in Tata Salt Lite.

However, American West Analytical Laboratories in a statement dated July 1 said that "AWAL does not report opinions concerning analytical data" and also "does not analyze or report potassium ferrocyanide".

American West Analytical Laboratories also said that AWAL does not communicate any information to third parties (e.g., news agencies) concerning work performed at our laboratory without written permission from our primary client.

Tata Salt in a statement said that its product is safe and harmless. "The recent allegations made against the purity and health benefits of Tata Salt are totally false and misleading and being made by vested interests. India is one among many countries including the USA, European Union, Australia and New Zealand that have allowed the use of PFC in salt," it said.

"The level allowed by FSSAI, an independent statutory authority, under Ministry of Health & Family Welfare, Government of India is the lowest among these jurisdictions (10 mg per kg). Codex Alimentarius, the most authoritative guidelines on food safety has declared APFC Asafe for consumption at levels of 14 mg per kg. The use of PFC is allowed in salt and is safe and harmless to the human body when consumed as per approved levels. This is clearly declared in the list of Tata Salt ingredients in a manner prescribed by the regulations," it added.

Food Safety seizes 1100 tins of vanaspati oil for labelling violations in Anantnag

SRINAGAR: A team of Food Safety officers Thursday seized 1100 tins of Vanaspati vegetable oil worth 11 lakh for labelling violations in south Kashmir’s Anantnag.

“The tins bearing trade name Ratna Gold imported and marketed by ANIK Industries Ltd. South Tukogani, Indore MP were found having two labels, one bearing the manufacturing date August 2018 over which was pasted another label with date of packing as March 2019,” a statement of Food Safety Anantnag said.

After preliminary investigation it has surfaced that the aforementioned company is indulging in relabeling of its old stocks whose best before date gets expired by pasting a new label with fresh consumers, the statement said.

“The investigation in the matter also revealed that the company sends separate labels with new date of manufacturing for further relabeling of goods at their own end in case these goods again miss the deadline of best before mentioned on the label,” it said.

“A sample has also been taken for ascertaining the quality of the product,” the statement added.

Ban on junk food in and outside schools, colleges not proving effective

Srinagar: Authorities in Jammu and Kashmir are yet to impose a complete ban on the sale of junk food in and outside educational institutions, despite several warnings by the Food Safety and Standards Authority of India and the University Grants Commission.

As per food safety officials, educational institutions in the state are brazenly violating orders as there is no law banning the sale of junk food in J&K.

“We must have some law which will enable us to impose a ban on the sale of junk food inside and outside educational institutions. Then only the guidelines and advisories will be followed in letter and spirit,” said Assistant Food Commissioner Srinagar, Hilal Ahmad Mir.

He said the department had recommended to the ministry and to the FSSAI to bring some law, so that “harmful” foods can be banned near schools and colleges.

“Junk food has many harmful effects on the body as well as on the mind of children and youth, so there must be some restriction on its sale,” Mir said.

In 2018, the University Grants Commission (UGC) issued a direction to universities in all states, including J&K, to ban the sale of junk food on university and affiliated college campuses.

“Banning junk food in colleges will set new standards for healthy food, making the students live better, learn better and reduce obesity levels. This will prevent lifestyle diseases which have a direct link with excessive weight,” the UGC said in a communication to the universities.

The circular was issued after a directive from the HRD ministry, asking the UGC to ban the sale of junk food on premises of higher educational institutions.

“You are requested to ensure strict adherence to the advisory. Create awareness among the younger generation who are vulnerable,” the circular read.

The university regulatory body also asked for a report to be submitted about actions taken in this regard, “at the earliest”.

Earlier, the Food Safety and Standards Authority of India (FSSAI) also recommended restricting sale or availability of foods high in fat, salt or sugar content within a 50-meter radius of schools.

Recently, the FSSAI also proposed banning advertisements of unhealthy food in and around school premises, in an attempt to promote safe and wholesome food among school children

The FSSAI has prepared a draft regulation on availability of safe, wholesome and nutritious food in schools and the same has been sent to the health ministry for approval.

Last year, the Commissioner Food Safety, J&K, issued an advisory to all colleges and schools asking them to restrict the sale of junk foods in and outside their campuses.

According to the directions, no unregistered mobile food vendor should be allowed into school premises or allowed to sell junk food inside the registered school canteens.

“Children are not the best judge of their food choice (hence) the schools or institutions must take steps to enhance the availability of wholesome and nutritious food to school children and to restrict (and) limit the availability of HFSS (High Fat, Sugar & Salt) foods or junk food among them,” reads the advisory, issued by the then commissioner of food safety, Dr Abdul Kabir Dar.

The advisory includes a slew of other measures that need to be taken for ensuring the sale of hygienic food and to provide students knowledge about food allergies, food-borne diseases, balanced diet, and personal hygiene.

It also asked school heads to inculcate good food habits in the students, and ensure a good standard of food safety and nutrition across the entire ecosystem of food around schools, including canteens, cafeteria, food joints, mess, and anganwadi centers.

Schools were asked to create School Health and Wellness Team with the involvement of parents, teachers, students, and food business operators to make schools more health-promoting institutions.

However, no educational institution follows the advisory in the absence of a specific law.

“Our children are at high risk of developing lifestyle diseases due to high intake of junk food, which is high in fat, salt and sugar,” said Dr Salim Khan, a public health expert and Head of Department, Social and Preventive Medicine, Government Medical College Srinagar.

Jul 4, 2019

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FSSAI to serve notice on FBOs functioning without licence

The move is to ensure 100 % compliance to certificate and registration process

The Food Safety and Standards Authority of India (FSSAI) will serve notices on food business operators (FBOs) who fail to comply with the mandatory license and registration process of the food regulator.

The decision was taken at a recent steering committee meeting convened by Coimbatore District Collector R. Rajamani with officials from various departments and stakeholders to streamline the process.

K. Tamilselvan, Designated Food Safety Officer, Coimbatore, told The Hindu on Wednesday that the move to serve notices on defaulters was to ensure 100 % compliance to certificate and registration process of FSSAI. As of now the compliance has touched 89 % in the district.

“FSSAI will convene special camps with the cooperation of associations of FBOs like the bakery owners’ association in the coming days. We will urge the associations to ensure compliance to certificate and registration process for member FBOs. Those who continue to operate business without licence and registration will be served notice under Section 63 of the Food Safety and Standards Act to take legal action,” he said.

Section 63 of the Food Safety and Standards Act, 2006, deals with punishment for carrying out a business without licence (If any person or food business operator (except the persons exempted from licensing under sub-section (2) of section 31 of this Act), himself or by any person on his behalf who is required to obtain licence, manufactures, sells, stores or distributes or imports any article of food without licence, shall be punishable with imprisonment for a term which may extend to six months and also with a fine which may extend to ₹5 lakh).

Coimbatore has an estimated number of 31,153 FBOs of which 27,719 have obtained licence or registered themselves with FSSAI. Of the 27,719 FBOs, 7,945 have obtained licences and 19,774 completed registration.

FBOs with an annual turnover of ₹12 lakh or above must obtain licence from FSSAI while those with an annual turnover below ₹ 12 lakh are mandated to get a registration certificate from the regulatory body.

According to Dr. Tamilselvan, the licence and registration processes have become easy after the introduction of online facility for the same.

Jul 3, 2019

ADULTERATED MILK FOUND IN TEA SHOPS, HOTELS IN VANUR

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Why Sugar Sector is Opposing FSSAI Move on Labeling Products with Sugar?

The Food Safety & Standards Authority of India (FSSAI) has issued draft regulations which would aim to mandate packaged food companies to label sugar content of products. These companies have to label high fat, sugar and salt contents in front of the package in red colour.

Currently, most of the packaged food firms print nutrition details of the contents that include their recommended daily values, at the back of the package. In a bid to encourage customers make healthier food choices, these regulations propose to make it mandatory to display red colour-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar and high-salt content levels. This requirement would be implemented in a phased manner for a period of three years, FSSAI said.

FSSAI said food labels will declare, per serve percentage contribution to recommended dietary allowance on the front of the pack. Members of the Indian Sugar Mills Association (ISMA) & National Federation of Cooperative Sugar Mills that represent both private and cooperative sugar sectors then met the chairman of FSSAI to oppose the draft policy.

For the country’s sugar millers which are already reeling under the impact of falling prices and a piling inventory, this move could come as a major blow as it would imply that consumption of sugar is harmful for health.

The country has been planning these rules, as early as two years ago, requiring food manufacturers to display fat, sugar and salt content on their labels and had been also considering a nationwide “fat tax” on so-called “junk food” to encourage consumers to make healthier food choices. Prakash Naiknavare, Managing Director, National Federation of Cooperative Sugar Factories (NFCSF) termed this as a wrong move at a wrong time. “The industry currently has its back against the wall with a record inventory of the previous season and the current season and there are no sales happening. There is no lift in the market and most importantly, there is no evidence to suggest that the consumption of sugar is harmful. Anything consumed in excess is harmful and in a poor country like India, sugar is the cheapest source of energy. One cannot club sugar in the same class as alcohol, cigarettes and white cocaine.”

Six months ago, the federation had taken up the issue when a workshop was held to impress upon the FSSAI officials to substantiate its stand. FSSAI Chairman had then agreed to put the draft regulations on hold. “Now that it has been revived, we will have to renew our efforts,” he opined.

Maharashtra State Cooperative Sugar Factories Federation MD Sanjay Khatal highlighted that FSSAI needed to reconsider its decision in respect of sugar. “Sugar is a food item essential in terms of requisite blood sugar and energy for the body. It is not an intoxicant requiring statutory warnings. The pressure groups working against sugar and lobbying with governments across the world need to instead focus on educating the need for active lifestyles by individuals consisting of daily exercises and reducing stress. World over where malnutrition is an issue, sugar intakes are pathetically poor and needed to taken note of, too,” he added.

Thiruvananthapuram: Cooking oil to be ‘reused’ to make biofuel

Food biz operators must hand over oil instead of reheating.

FSSAI standards allow the reuse of cooking oil until it reaches a maximum Total Polar Compound (TPC), considered as an accurate indicator of the quality of frying oil, the limit of 25 per cent.

THIRUVANANTHAPURAM: As part of its effort to prevent reuse and ensure scientific disposal of cooking oil by food business operators (FBOs), Kerala Commissionerate of Food safety (KCFS) has launched Ruco or repurpose used cooking oil.

The initiative mandates the FBOs to hand over the oil to agencies accredited by the Food Safety and Standards Authority of India (FSSAI) for biodiesel production.

The plan is to ensure a tie-up with FBOs and accredited agencies under Biodiesel Engine Association for collection and disposal of used fryer oil.

The Commissionerate has found severe malpractices involved in the usage of cooking oil by FBOs, which could pose a serious health threat to consumers. Its toxicity is associated with several ailments such as hypertension, atherosclerosis and liver diseases.

A top official of the Commissionerate told DC that a survey to find out disposal method adopted by FBOs for used cooking oil is ongoing at all districts. The food safety authorities have identified around 24 FBOs in Thiruvananthapuram and Alappuzha who uses above 50 litres of cooking oil per day.

“As per the information we got, there are agencies collecting cooking oil, but we are not sure how they are disposing of it. Once the survey is finished, we will be convening a meeting with all the agencies involved in this.

Only accredited agencies would be allowed to collect fryer oil. Reuse of cooking oil is pervasive in the state,” said an official.

FSSAI standards allow the reuse of cooking oil until it reaches a maximum Total Polar Compound (TPC), considered as an accurate indicator of the quality of frying oil, the limit of 25 per cent.

Recently, FSSAI had provided digital cooking oil tester to the Commissionerate to check their quality at eateries and bakeries.

According to officials, discarded oil dumped into water bodies and open spaces could degrade the environment, and hence scientific disposal should be ensured.

Fact check: No, potassium ferrocyanide in some salt brands is not at toxic levels

Workers move the extracted salt from pan to avoid produce getting washed away in case of rain, at Motumala in Prakasam district.

Citing a report from U.S.-based West American Analytical Laboratories, Shiv Shankar Gupta, chairman of Godhum Grains and Food Products, accused some salt manufacturers in India of selling food-grade salt that contained high levels of potassium ferrocyanide. This caused a panic, which was aggravated by widespread sharing of the news item on social media.

Indeed, potassium ferrocyanide is being used in salt to give it anti-caking properties. But the answer to whether it is toxic is no!

Firstly, while potassium cyanide is a toxic substance and releases the cyanide anion when consumed by a person, potassium ferrocyanide is not. In potassium ferrocyanide, the cyanide anion is strongly bonded to ferrous ion and hence does not get hydrolysed.

An image widely shared in social media.

Secondly, there is the factor known as the LD50 value. This is expanded as “Lethal Dose 50%”. LD50 is the amount of any chemical that can cause death in 50% of the group of animals that it enters by consumption or absorption through the skin.

According to inorganic chemist Dr. Sayam Sengupta of IISER Kolkata, the LD50 value for common salt — sodium chloride — for rats is greater than 3 gram per kilogram body weight of the animal. He points out that for potassium Ferrocyanide, LD 50 value is 3.6 gram per kilogram weight of the animal, when taken orally.

As this indicates, the LD50 value of potassium ferrocyanide is almost the same as common salt.

Thirdly, the Food Safety and Standards Authority of India (FSSAI) has prescribed the levels of potassium ferrocyanide that can be used in salt. As Dr Arvind Kumar, Principal Scientist with the Central Salt and Marine Chemicals Research Institute of the CSIR, clarifies, the allowed levels of potassium ferrocyanide in salt is 10 mg/kg. whereas the level in the Tata salt was found to be 1.90 mg/kg and that of Sambhar salt was found to be about 4.71 mg/kg, both within allowed levels.

Some countries such as the European Union have banned the use of potassium ferrocyanide as anti-caking agent. However, the analysis indicates that there is no reason to fear toxicity due to this chemical being used.

Claim Review: News article claims there is deadly cyanide in branded salt.

Fact Check: False