Aug 22, 2012

Registration before February 4 must for sellers of food items-The Hindu


Food Business Operators have to register before February 4
Vegetable vendors, hawkers and pushcart traders engaged in the sale of food items categorised as Food Business Operators (FBO) in the Food Safety and Standards Act beware.
The government has made registration of their businesses mandatory. FBOs must comply with guidelines and register themselves before February 4 failing which the enforcement agencies will start cracking down on their businesses. Registration of their businesses will not be a cumbersome process and it will be an across the counter affair for FBOs.
All that the FBOs need to do is to come prepared with two passport size photographs along with an identification proof and the registration will be completed in 15 minutes on payment of Rs. 100 along with service charges at the Mee Seva counter.
MoU signed
In yet another firsts to the State’s credit, the Central government has designated the citizen service network, Mee Seva as a nodal registering authority in the State and the registration services could be availed from the over 5,000 centres. State Food Safety Commissioner Praveen Prakash and Mee Seva director Gopinatha signed a memorandum of understanding on Tuesday and a few FBOs were issued registration certificates to mark the occasion. The food safety authority would launch a special drive in association with the Institute of Preventive Medicine to create awareness among the FBOs on the need to register their businesses. The registration is applicable to FBOs with less than Rs. 12 lakh turnover a year.
IPM director P. Sucharita Murthy said the institute would provide technical staff and coordinate with the enforcement authorities in spreading awareness about the need to adhere to safety standards in sale of food items. The new initiative would cover a few lakhs of hawkers/vendors across the State.

Understanding E. coli: symptoms, spread, prevention

Czech scientists in Brno test vegetables for E. coli bacteria following the deadly outbreak in Germany that killed dozens of people and sickened more than 3,100 in May and June 2011. (Reuters)  
Czech scientists in Brno test vegetables for E. coli bacteria following the deadly outbreak in Germany that killed dozens of people and sickened more than 3,100 in May and June 2011. (Reuters)

You can't see it, smell it or taste it. But food or water tainted with certain strains of E. coli bacteria can leave you fighting for your life, especially if your immune system is compromised or you're very young or very old.
Seven people died and more than 2,300 others fell ill in Walkerton, Ont., in May 2000, in Canada's worst-ever E. coli outbreak after the bacteria got into the town's water supply. The source of the contamination was manure spread on a farmer's field near one of the town's wells.
More recently, in summer 2011, a different and mysterious strain of E. coli led to the deaths of dozens of people in northern Germany and one in Sweden. It has sickened more than 4,000 people, most of them in Germany.
This strain of E. coli has been particularly virulent in that it has also led to hundreds of cases of hemolytic-uremic syndrome, or HUS, a serious complication that can bring on kidney failure and death.
The source of the E. coli at first eluded health officials, who advised consumers not to eat cucumbers, tomatoes, lettuce or vegetable sprouts — all of which were investigated as possible carriers of the bacteria.
But after more than a month of searching, the problem was traced to sprouts from an organic farm in the northern German village of Bienenbuettel. The farm grows a wide variety of sprouts, including alfalfa, onion and radish, and officials weren't immediately sure which kind caused the outbreak. Sprouts are often eaten raw in salads and sandwiches.
Then in July, the European Food Safety Authority said one lot of contaminated fenugreek seeds from Egypt was probably the source. Fenugreek leaves are commonly used as an herb and in curry. The seeds are often sold dried, and if they are contaminated with E. coli, the bacteria can survive for years.
Scientists are scrambling to understand the deadlier pathogen, E. coli O104:H4, one of a family of bacteria that's evolved since the 1960s, when scientists believe E. coli and another bacteria, shigella, met and swapped genes. This created a form of E. coli that secretes a dangerous toxin.
A well-known Canadian version is E. coli O157:H7, which contaminated the water system in Walkerton.
E. coli O104 is a shiga toxin-producing E. coli, or STEC, that is especially vicious because it doesn't take many bacteria to cause infection.
The bug gets into the stomach and then attaches to the intestinal wall and secretes a toxin that destroys red blood cells and shuts down the kidneys.
Once securely inside the gut of one person, the bacteria can then start spreading person to person through the fecal-oral route. That happens when traces of feces on the hands get passed on, which is why hand-washing is so important.
The E. coli outbreak in Europe has mostly affected healthy adults, not children or the elderly.
There also seems to be a higher rate of people progressing to HUS from the initial condition of bloody diarrhea, said Brett Finlay, a professor at the University of British Columbia who studies pathogenic strains of E. coli.

A common illness

While the Walkerton outbreak was unusual, health authorities in Canada normally deal with a few thousand cases of E. coli illness a year. In the U.S., it's estimated that about 73,000 people a year are sickened by the bacteria and 61 die.
In 2006, tainted spinach led to the deaths of three people and sickened 204 people, including a Canadian woman. In a separate outbreak, Ontario health authorities in October 2008 investigated an E. coli outbreak linked to a Harvey's restaurant in North Bay.
In July 2009, President's Choice-brand steaks, roasts and ground beef products were pulled from store shelves because of possible contamination with E. coli. Undercooked ground beef is one of the most common sources.
While the vast majority of people fully recover from a bout of E. coli within a week to 10 days, some people will spend the rest of their lives dealing with the after-effects of the illness.

What is E. coli and where does it come from?

Escherichia coli, its full name, is a type of bacteria commonly found in the intestines of animals and humans. There are hundreds of strains of the bacterium, but E. coli O157:H7 has been identified as dangerous to people, producing a powerful toxin that can cause severe illness.
It was first recognized in the U.S. in 1982, when an outbreak of severe, bloody diarrhea was traced to contaminated hamburgers, leading the illness to be dubbed "hamburger disease."
E. coli O157:H7 can contaminate ground beef during the butchering process. If it is present in the intestines of the slaughtered animal, it can get into the meat as it is ground into hamburger.

How does E. coli spread?

While E. coli is most often found in meat, it is not limited to it. The bacteria are also found in unpasteurized milk and apple cider, ham, turkey, chicken, roast beef, sandwich meats, raw vegetables, cheese and contaminated water.
Bean and alfalfa sprouts have also been recalled because of E. coli contamination.
Fruits and vegetables that grow close to the ground are susceptible to E. coli contamination if, for example, improperly composted cattle manure is used as a fertilizer.
E. coli, salmonella and cryptosporidium can also be found in unpasteurized juice. Children, the elderly and people with compromised immune systems are encouraged to drink pasteurized juice or boil unpasteurized juice before consuming it.
Once someone has eaten contaminated food, the infection can be passed from one person to another person by hand-to-mouth contact. The bacteria are most often spread person to person.

What are the symptoms of E. coli O157:H7?

Symptoms — characterized by severe abdominal cramping — can appear within hours but could also take up to 10 days to show up. Some people may be afflicted with bloody diarrhea or non-bloody diarrhea. Frequently, no fever is present.
Some people may show no symptoms at all but can still carry the bacteria and pass it on to people who will become sick.

What are the health effects of E. coli O157:H7?

People who suffer severe E. coli O157:H7 poisoning face a 30 per cent higher risk of high blood pressure or kidney damage, according to a Canadian study released in October 2008.
The seven-year study, which included 2,800 citizens of Walkerton, noted medication has stemmed further kidney damage and long-term complications in children. Researchers also found that 88 per cent of participants rated their health at the end of the study as good to excellent.

How is it treated?

In most cases, symptoms clear up on their own within five to 10 days. The use of antibiotics is not recommended because the bacteria creates a toxin in its cell and if you kill the cell with antibiotics the toxin gets released into the bloodstream.
In a small number of cases, E. coli contamination can lead to hemolytic uremic syndrome, a life-threatening condition that is treated in hospital intensive care units. It kills three to five per cent of people who come down with it. Some people who recover still have to contend with lifelong complications that can include blindness, paralysis and kidney failure.

How does E. coli get in the water?

According to the U.S. Environmental Protection Agency, the presence of E. coli in water is a strong indication of recent sewage or animal waste contamination.
E. coli O157:H7 can contaminate ground beef during the butchering process.
E. coli O157:H7 can contaminate ground beef during the butchering process. (iStock) E. coli comes from human and animal wastes. During precipitation, E. coli may be washed into creeks, rivers, streams, lakes, or groundwater. When these are used as sources of drinking water — and the water is not treated or inadequately treated — E. coli may end up in drinking water.
Proper food handling techniques can go a long way toward preventing exposure to E. coli. All ground meats should be cooked thoroughly so the centre is no longer pink. You should also:
  • Refrigerate or freeze meat as soon as possible after buying it and then thaw frozen meat in the refrigerator, not on the counter.
  • Place cooked meat on clean plates. Don't re-use dishes that have been in contact with raw meat.
  • Use a digital food thermometer when cooking ground beef, which should be cooked to an internal temperature of at least 71 C (160 F).
  • Serve cooked meat immediately or keep it hot (60 C or 140 F).
  • Clean and sanitize countertops and utensils after contact with raw meat.
  • Not store raw and cooked food together.
  • When marinating meat, not use the liquid as a dip or to pour over cooked meat.
  • Drink only pasteurized milk or cider.
  • Drink water from a supply known to be safe. If you have a private well, it should be tested several times a year.
Since most cases of E. coli contamination are passed from person to person, good personal hygiene is critical to protecting yourself:
  • Wash your hands thoroughly and frequently.
  • Don't handle food if you have diarrhea.
  • Wash raw fruits and vegetables thoroughly before cooking or cutting them.
  • Sanitize food preparation surfaces and utensils.
Anyone known to be infected with E. coli, should not share dishes, cutlery or glasses with anyone. Their towels, face cloths and bedding should be washed separately in hot water and bleach.

Protecting yourself from food poisoning

As many as 13 million Canadians will experience the discomfort of food-borne illness every year. For most, it'll mean a few days of nausea, vomiting or diarrhea. But it can also be deadly, especially if you're in a high-risk group.
Listeria is more likely to kill than any other bacteria that cause food poisoning. For high-risk groups — pregnant women and their unborn or newborn children, the elderly, and people with weakened immune systems — listeria can be fatal in 20-30 per cent of cases.
In most cases of food poisoning, the problem can be traced back to the kitchen and consumers can take some simple steps to avoid getting sick. Hand washing, refrigeration, proper cooking and disposal of expired or questionable foods can go a long way to preventing food-related illness.

Common types of food poisoning

Listeria
Michael McCain, president of Maple Leaf Foods, holds media briefing on new food safety protocols at its new meat packaging plant in Laval, Que., Dec. 12, 2008. A listeriosis outbreak linked to 20 deaths was traced back to tainted meat at a Maple Leaf Foods plant in Toronto earlier that year. 
Michael McCain, president of Maple Leaf Foods, holds media briefing on new food safety protocols at its new meat packaging plant in Laval, Que., Dec. 12, 2008. A listeriosis outbreak linked to 20 deaths was traced back to tainted meat at a Maple Leaf Foods plant in Toronto earlier that year. (Ryan Remiorz/Canadian Press)
Source: The bacterium Listeria monocytogenes, commonly referred to as listeria, is found in soil, vegetation, sewage, water and the feces of animals and humans. Listeria bacteria can also be found in unpasteurized dairy products, raw vegetables and meats and processed foods including deli meats and hot dogs.
Eating foods spoiled with Listeria monocytogenes can result in serious illness, including brain and blood infections and in extreme cases death.
Symptoms: Nausea, vomiting, stomach cramps, diarrhea, constipation, severe headache, persistent fever and stiff neck, among others.
Symptoms can appear up to 70 days after exposure to the bacteria. Listeria is killed during the cooking process, so it is crucial to properly cook your food.
Campylobacteriosis
Source: Bacteria is transmitted through untreated surface water, poultry, beef, swine, rodents, wild birds and household pets.
Symptoms (may include): Fever, headache and muscle pain, followed by diarrhea, stomach pain, cramps, nausea and vomiting. Symptoms appear within 2 to 5 days after exposure.
Botulism
Source: The bacteria that cause botulism grow from home-canned, low-acid foods such as corn, green beans and mushrooms. Botulism is also linked to raw or parboiled meats from marine mammals.
Symptoms (may include): Nausea, vomiting, fatigue, dizziness, headache, double vision, dryness in the throat and nose, paralysis.Symptoms occur from 12-36 hours after infection. With treatment the fatality rate in Canada is about 10 per cent.
Cyclosporiasis
Source: Cyclospora is a parasite that is transmitted through food or water which is contaminated by human feces.
Symptoms (may include): Diarrhea, loss of appetite, weight loss, nausea, gas, stomach cramps, muscle aches, vomiting, fever, bloating and fatigue Onset of symptoms happens approximately one week after infection.
Salmonellosis
Source: Salmonella bacteria develop from raw or undercooked meat (especially poultry), unpasteurized milk and milk products, eggs, sprouts, raw fruit and vegetables (if they have been contaminated by an infected surface or dirty hands).
Symptoms (may include): Diarrhea, abdominal cramps, vomiting, fever. Symptoms appear six to 72 hours after exposure.
Toxoplasmosis
Source: Cross-contaminated or undercooked meat. Contamination is also possible through gardening or changing cat litter (cat feces are a common source of Toxoplasma gondii, the bacteria that causes toxoplasmosis.)
Symptoms (may include): Fever, enlarged lymph nodes, and other flu-like symptoms. Symptoms may not appear for 5-18 days after exposure.
Escherichia coli
Source: Cross-contamination occurs from food to food, person to person, or person to food. E. coli bacteria often originate in the intestines of cattle, poultry and other animals.
Symptoms (may include): Some people don't get sick at all. Others have flu-like symptoms that can include stomach cramps, vomiting and a mild fever and diarrhea. Onset of symptoms can occur within 2 to 10 days of eating contaminated food. About 10% of people infected with E. coli develop Hemolytic Uremic Syndrome, which is a blood disorder marked by kidney failure.
Bacillus cereus
Source: This bacterium normally infects people through improperly cooked food. It is responsible for two to five per cent of food-borne illnesses. Some strains of B. cereus are beneficial to animals like chickens, rabbits and pigs, as they compete with Salmonella and CampylobacterI in the gut, reducing the number of those harmful bacteria — and making them safer for people to eat.
Symptoms (may include): Nausea, vomiting and diarrhea. The strain that leads to diarrhea is caused by eating improperly cooked meant. It usually hits eight to 16 hours after consumption of contaminated food. The strain that leads to vomiting is usually caused by eating rice that has not been cooked long enough or at a temperature high enough to kill spores. You usually feel sick between one and five hours after eating contaminated rice.

Prevention

The most effective way to prevent food poisoning is to ensure food quality and prevent cross-contamination.
  • Purchase only undamaged packaged products and pay attention to expiry dates.
  • Only buy meat and fish products from reputable retail outlets.
  • Drink only pasteurized milk, juice and cider.
Follow the basic food safety steps:
Clean: Always wash hands with soap and hot water for 20 seconds before and after handling food. Also be sure to sanitize cooking equipment, utensils and surfaces before and after use. Only use clean water in gardens and to wash and prepare food. And only harvest and eat food from water that is clean.
Separate: Keep raw items such as beef or vegetables away from others while shopping, storing, and preparing food.
Chill: Refrigerate below 4 C (40 F) and freeze below -18 C (0 F).
Cook: Food must be cooked to the proper temperature and kept warm at temperatures above 60 C (140 F).
Chicken should be cooked to 82-85 C (180-185 F) and turkey to 77 C (170 F)
Beef steaks and roasts should be cooked as follows:
  • Medium rare 63 C (145 F).
  • Medium 71 C (160 F).
  • Well 75 C (170 F).
Pork should be cooked to 71 C (160 F)

Delay in Banning Import of Chinese Milk Products

The recommendation of Food Safety and Standards Authority of India as contained in their Advisory No:9/FSSAI/2012 was communicated on 24/06/2012. Accordingly, the ban on import of milk and milk products (including chocolate and chocolate products and candies/confectionery/food preparations with milk or milk solids as an ingredient) from China was extended upto 23.6.2013 or until further orders. This Notification was issued on 02/07/2012.

This information was given by the Minister of State of Commerce and Industry, Shri Jyotiraditya M. Scindia in a written reply in the Rajya Sabha today.

It’s all about making intelligent choices

Considering the times we live in and the importance being placed on food safety, it is high time we become cautious about what we consume, especially something as integral to our diet as milk. The recent survey conducted by the Food Safety and Standards Authority of India threw up some startling facts.
The study showed that adulteration of milk is rampant across the country, with as much as 70 percent of milk samples tested by the authorities failing to conform to standards.
In a country such as ours, which has a strong tradition of milk consumption, it is shocking that substances like glucose, urea, skim milk powder (SMP) and detergent are added to milk to increase its volume. You can imagine the ill effects this could have on your children, your family and you.
In spite of this, the number of people who consume loose milk is alarming. A large percentage of people across India still prefer consuming unpacked milk thinking it is fresh.
Consumers need to be cautious of the fact that loose milk has the maximum potential for contamination as it is handled manually and high standards of quality are not maintained by those selling it, especially given that it doesn't fall under the ambit of any regulatory control.
Boiling milk has long been considered the best way to remove bacteria. However, by doing so we also kill good bacteria present in the milk and reduce nutritional value.
The recent study on milk boiling habits conducted by the Indian Medical Academy (IMA) showed that boiling milk at home was causing nutrients to evaporate, thereby reducing its nutritional value.
The best alternative is to opt for milk processed with the Ultra High Temperature (UHT) technology as it is the safest and most reliable option.
In UHT technology, milk is heated at a very high temperature (135- 150 degrees C) in sterile conditions for a few seconds, then force-cooled to room temperature. This process removes all microorganisms from milk including dormant spores, which is not possible through pasteurisation.
At the same time, because the heating period is so brief, it retains nutrients and flavour. Packaged milk is preservative- free and assures consumers of fresh, high quality milk without the hassle of refrigeration and with easier transportation and convenient storage. It helps retain the characteristics of fresh milk for a longer period of time.
So, to choose health, choose packaged milk!

HC asks Delhi govt to decide on plea to ban tobacco products

The city government was asked on Wednesday by the Delhi High Court to examine and decide in two weeks a plea to ban the sale of tobacco products in Capital.
A bench of Acting Chief Justice AK Sikri and Justice Rajiv Sahai Endlaw gave the direction to the government, while disposing of a petition by Doctors For You, a registered society, and asking it to approach the Delhi Government's Ministry of Health and Family Welfare.
Citing a media report of July 31, in which a Delhi minister had said the government should ban sale of tobacco products here, the bench asked the state to consider the plea as representation and decide the same in two weeks.
The Delhi government's Standing Counsel Najmi Waziri said steps have been taken by the state on the issue and if a representation is made to it, it would consider the same.
Appearing for the Centre, Additional Solicitor General Rajiv Mehra, meanwhile, told the bench that the government has written letters to various states to implement the Food Safety and Standards Act and some states have already banned the sale of tobacco products, invoking it.
The bench was hearing the Public Interest Litigation (PIL) which sought to ban tobacco products in the wake of a spurt in oral and lung cancer in the city.
According to the petition, filed through counsel Varun Chopra, eight states have banned the sale of gutka in their respective territories, but the Delhi government is yet to take any action.
"The Delhi government has not taken any action despite the Central government regulation," the petition said adding the oral cancer is on rise here.
The plea said under the Food Safety and Standards Act, 2006, the Centre framed a regulation in 2011 empowering the state's Food Safety Commissioner to ban tobacco products.
According to the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, gutka and other forms of chewing tobacco products such as zarda, pan masala, gul and bajjar which are toxic and addictive, should be banned from being sold in the state.
The states which have already banned gutka and similar products are Madhya Pradesh, Kerala, Haryana, Bihar, Himachal Pradesh, Maharashtra, Rajasthan and Goa.
The petition said according to a study by the World Health Organisation's Regional Office for South-East Asia's on tobacco habits in Indian states, about 25 per cent of Delhi population consumes tobacco in some form.