Oct 17, 2012

Beware! Sweets may leave bitter taste

Ludhiana, October 16
Try to avoid temptation for sweets this festive season as they could be adulterated. Sweetmakers and confectioners are busy preparing sweets in advance to meet the demand. With such heavy demand during the festive season, adulterated sweets are sold in bulk in the market.

Though the district health department has started collecting samples, but the drive is yet to pick up pace. Talking to The Tribune, district health officer Dr Kulwinder Singh said: “Collecting samples of eatables is an ongoing process. Yesterday, we collected samples of eight eatables, including sweets, and today we collected seven samples from Khanna.”
It has been observed that till the time the report of samples is out, adulterated sweets have been sold out. All samples are sent for testing at the food laboratory, Chandigarh. This means that eatables, especially sweets, are sold even if they fail purity test.
The district health officer said: “People should avoid buying sweets and other eatables from shops that have the history of selling adulterated stuff. As the festival season has started, the health department will start a campaign to collect samples.”

Set up testing lab in city
}We have alerted the sweetsmakers. I wish that all are using good quality khoya. About a month ago, the National Dairy Research Institute, Karnal, held a training programme for sweetsmakers at the CIPHET. We were taught techniques of testing sweets. We have urged them to set up a laboratory in the city so that all sweetsmakers and customers can test the purity of eatables.
Narinder Pal Singh, president, Halwai Association

Penalty under Food Safety and Standards Act
  • Misbranded: Up to Rs 2 lakh
  • Sub-standard: Up to Rs 3 lakh
  • Food not of the nature or quality demanded: Up to Rs 5 lakh
  • Misleading advertisement: Up to Rs 10 lakh
  • Food containing extraneous matter: Up to Rs 1 lakh
  • Not complying with directions of the food safety officer: Up to Rs 2 lakh
  • Unhygienic and unsanitary processing or manufacturing of food: Rs 1 lakh

Samples that failed quality test in 2011
Mustard oil and cheeni ke khilone: Mander Karyana Store, Issaru
Khoya burfi: Aujla Sweets Shop
Packaged drinking water: Sunil Cold Drink, Haibowal Kalan
Sweets: Super Lovely Sweets, Lakkar Bazaar
Patisa: Shyam Lal Sweets, Dashmesh Nagar
Rasgulla: Sharma Sweets, Focal Point, Sherpur
Petha: Bhure Lal factory
Mustard oil: Calcutta Karyana Store, Pakhowal
Daal masur: Mohini Karyana Store, Kochhar Market
Pickle: Godowns in Udo Ram Dera Karabara and Dera Bazigar
How to differentiate
Ravinder Garg said: “It’s difficult for a common man to differentiate between pure and adulterated sweets. As far as khoya is concerned, a layman can check it by taking a small piece of sweet and rub it with fingers. If the fingers gets laced with ghee, it means it is pure and if gives the look of vermicelli, it means it is impure." Keep sweets with silver foil in oven. If it burns, it is aluminium.

Maintaining Quality & Hygien in Tea manufacturing

Cleaning processes that help in the production of tea varieties comprise of three stages: cleaning after plucking, during manufacturing and during packaging. Tea manufacturing involves different stages like green leaf intake, withering, rolling, oxidation (fermentation), drying, sifting/grading/cleaning of grades, packing and dispatch. Besides these, moisture and temperature control also needs to be taken into consideration in the context of tea leaves, dust and bacterial contamination. When the leaf brought from the field is dry, there is little increase in bacterial growth. But if the leaf brought to the factory is wet, as it happens during the rains, the conditions become favourable for bacterial growth. The food material required for bacterial growth is drawn from the leaf itself. The bacterial growth is checked with the removal of surface moisture.
Microbial Contamination
Tea leaf in the field carries on its surface a large population of naturally occurring bacteria. So when the leaf is carried to the factory, a considerable number of bacteria are likely to be carried along with it. These bacteria under favourable conditions develop very rapidly. The long interval of 16 to 18 hours between plucking & processing followed by oxidation periods of about 1.5 hours for cutting, tearing and curling (CTC) and around 2.5 hours for manufacture allow the possibility of a considerable bacterial build-up. During firing, all the bacteria are destroyed, but moulds have been known to persist even after drying.
Sources of Microbial Contamination
The possible sources of contamination of tea include the oxidized leaf, factory floor and air. The factory floor up to the stage of fermentation can be kept clean by washing properly, but the same thing cannot be followed in the drying room and beyond. If the drying and sorting rooms are not washed or if the atmosphere is warmer and dusty, then a different group of moulds start growing. These microbes affect adversely the tea quality. Warm, dusty atmosphere and moisture along with the changed substrate in the made tea provide ideal conditions for growth of the moulds.
Talking about hygiene in the manufacturing process,
Dr Mohan Kumar, Director, UPASI Tea Research Foundation, Tea Research Institute, Valparai, Coimbatore says, “The teas marketed in India have to pass Food Safety and Standards Authority of India (FSSAI) specifications that include black tea quality parameters and the amount of pesticides residues & heavy metals.”
Explaining the cleaning processes in detail Suresh Jacob, Vice president, Plantations, AVT Ltd, said, “The first stage of manual cleaning helps in removing only foreign bodies; all the bacteria get killed in the subsequent stages of drying. At green leaf stage, removal of foreign body like stones, leaves etc are done. In sorting and grading, removal of iron fillings at various stages and removal of stalk & fibre (tea fibre) are accomplished to have a clean black tea.” Withering and fermentation, which are entirely dependent on change in ambient weather condition need close supervision. In order to ensure that withering takes place in a favourable setting, cleaning of machineries is meticulously done.
Jacob goes on to explain the need for manual cleaning and why no sophisticated machinery is required to aid the cleaning of tea. “The bolder leaf grades are cleaned by a machine called colour sorter to clean and remove the long fibre and the smaller grades are cleaned through fibre extractors. The Wet processing area rollers/ fermenting area have to be cleaned well after every day’s manufacture – ideally with hot water to kill the bacteria.” In terms of the latest machinery that is available,
Dr Kumar opines, “The cleaning of tea machinery and floor in tea factories is done using high pressure water jet.”
During rolling, there is an immediate drop in the microbial population due to the antiseptic properties of oxidised polyphenols. But during this process the leaf juice is expressed which drips down to the floor with fragments of leaf and may become a source of bacterial growth. The juice and the fragments of leaf may also be found adhering to the roller caps, roller doors, ball breakers, CTC machines etc. If not cleaned properly, this infection is carried over to the following day. It is a common experience to see plenty of leaf particles adhering to the inside cover of the CTC machine for a long period if not properly attended to. This makes the leaf over fermented and also provides the source for bacterial growth. Similar is the case with the roller-doors where juice and fragmented leaf particles may be the source of contamination.
The floor of the rolling room can be a dangerous source of infection in the factory. The juice expressed on the floor should be washed away immediately. The floor should have a steep slope from the rear to the front of the rollers to facilitate washing and removing the juice to the side drain. However, a rung trolley placed under the rolling table is always preferred.
The use of all metal leaf trolleys reduces the bacterial growth possibilities in this stage. But these are to be kept thoroughly clean. Green leaf sifters can infect leaf with bacteria very easily. A high-pressure hose is suitable for cleaning these sifters. Although precaution may be taken during the daily cleaning at the end of the day’s manufacture, the infection tends to develop on sifters during the course of manufacture, as adequate cleaning is not possible unless the whole of the leaf has been rolled. It is, therefore, advisable to have more than one sifter so that one can be cleaned when the other is in use.
Fermenting Room
When rolled leaf is spread on floor for oxidation, some juice adheres to the surface and, if not cleaned, the accumulated juice becomes a source of bacterial contamination. Rough cement surfaces, cracks and crevices are the sources for bacterial growth. The porousness or the roughness of the cement floor can be done away to a great extent with a coat of epoxy resin paint that keeps the floor shining white to facilitate proper cleaning. Glazed tiles, metal sheets etc. are also used as juice collected over these can easily be cleaned.
On badly cleaned “fermenting” surface, the bacterial effect may arise in two ways. Bacteria present in the film of juice may penetrate the lower layers of the bed of leaf and produce a direct infection. The second effect is due to the bacteria attacking the juice deposits already present on the floor and the juice freshly deposited with each bed on leaf. The fermenting room should be well drained and cleaned with an abrasive and good detergent. The water used for cleaning the fermenting floor should be clean and bacteria free.
Many of the present day factories use Continuous Fermenting Machine for oxidation. One of the biggest problems with these machines is to keep them hygienically clean. Whenever such machines are used, extreme care should be taken to keep them clean.
In order to achieve this, Jacob explains, “Dry cleaning of withering troughs and dry cleaning and washing the orthodox rollers, rolling room floor and fermenting floor with high pressure jet using organic cleaning agents are done. Drying room, heater room and packing room are also dry cleaned with brooms and vacuum cleaner.”
Drying and Packing
Teas emerging out of a drier usually have a low microbial count as most of the bacteria are destroyed during firing. It may appear that after drying, there will be lesser chances of microbial contamination.
Quality Control, Testing and Accreditation
Quality is a major discriminating factor that sets the different tea brands apart from one another. “Acquiring quality green leaf, (raw material) is tough. The quality in the end product is achieved through Good Agriculture Practices (GAP) and Good Manufacturing Practices (GMP – HACCP ),” says Jacob.
Says Dr Kumar, “NABL accreditation is given to Chemical and Calibration Laboratories for following the norms as per the requirements of ISO 17025:2005. Manufacturing aspects are covered by HACCP (Hazard Analysis and Critical Control Points) principles. Tea manufacturing units obtain ISO 22000 certification besides GMP, which deals with the HACCP principles apart from quality management system.”
Moreover, the pesticide residue facility of UPASI Tea Research Foundation has been granted GLP certification by National GLP Monitoring Authority of India. The testing facilities, chemical laboratories at UPASI Tea Research Foundation, Tea Research Institute, Valparai, Regional Centre, Conoor and Regional Centre, Vandiperiyar are accredited by National Accreditation Board for Testing and Calibration Laboratories, Government of India as per the requirements of ISO 17025: 2005. Armed with adequate infrastructure, UPASI TRF is also authorised to analyse the tea samples that are intended for export and import.
Dr Kumar gives us an overall picture on UPASI’s activities to encourage good manufacturing practices. “The Tea Technology Division of UPASI TRF is engaged in research in terms of manufacture, bio-chemical and quality aspects besides the testing activities pertaining to the bio-chemical and quality parameters of processed tea. Sometimes samples for NABL-GLP and FSSI certification too reach us. We serve as a link between the plantations. In addition UPASI Krishi Vikas Kendra (KVK) is working at Conoor to extend the analytical and extension services for small tea growers, government farms and tribal co-operatives. Members who have subscribed for our services and those from KVK approach us.”
UPASI has developed the microbial detection kit for testing the microbial contamination level in the tea manufacturing unit. “In case of microbial contamination, cleaning agent such as Purfue is being used to clean the machinery followed by high pressure water cleaning.” AVT Ltd trains its cleaning personnel before taking them on job. “Shortage of workers is a major challenge faced in plantations,” remarks Jacob.
Waste Management
Care is taken to make the cleaning process eco-friendly. “Washed water is let into three filtration tanks which have gravels, charcoal and sand. The filtered water is let into tea field. The bio degradable waste is put separately in a pit and later used as manure. Non biodegradable materials like plastic are collected separately and sold to the approved buyer. Only organic cleaning agents are used for cleaning machineries and floor,” explains Jacob. In terms of the tea waste and its feasibility Dr Kumar cites only one productive use. “Only 2% is allowed as tea waste. It gets used for vermi-compost production. The methodology for composting has been disseminated to tea industry by UPASI. In case of low grade tea varieties, they are used to make instant teas.”
Vijayalakshmi Sridhar
(With inputs from various sources)
Tea manufacturing in India is an age old industry that dates back to the 1800s. The major tea belt constitutes the states of Assam, West Bengal, Tamilnadu and Kerala.
Each tea growing areas has its own distinctive pests and diseases though several of them might have been recorded from more than one region. Number of pests and diseases associated with tea plants in an area depends on the length of time for which it is cultivated in that area. More than one thousand species of arthropod pests and nearly 400 pathogens are known to attack tea all over the world, though only about 300 species of insects and mites and 58 pathogenic fungi are recorded from tea in India. Crop loss due to pest and diseases varies between 15 and 20%. Magnitude of the losses is bound to be higher today in view of the increased production and productivity besides the variations in climatic conditions. Mites are serious pests of tea and they damage the green tissues of leaves, thereby reducing the photosynthetic efficiency resulting in yield reduction. Infestation leads to discoloration of leaves. Most of the species occupy the under surface of the leaves but a few prefer the upper surface also.

Consumer Rights for Food & Food Products

Consumer Rights 
As a consumer you have certain rights with regards to the food and food products you purchase. You also have a redressal mechanism to help you. All you have to do is to be aware and exercise your rights.
Know Your Rights
  1. A Purchaser of food article may, if he so desires, have the article analysed by the Food Analyst as per the provisions of the Act.
  2. The Purchaser shall pay the prescribed fee to the Food Analyst carrying out the analysis which will be refunded if the food sample is sub-standard.
  3. The Food Analyst shall send to the Purchaser his report on the analysis of the article of food and if the finding of the report is to the effect that the article of food is adulterated / misbranded / contaminated or does not conform to the standards prescribed under the Act or the Regulations, the Purchaser shall be entitled to get a refund of the fees paid by him.
Labelling
It is mandatory that every package of food intended for sale should carry a label that bears all the information required under FSS (Packaging and Labelling) Regulation, 2011. Food package must carry a Label with the following information :
  1. Common name of the Product.
  2. Name and address of the product’s Manufacturer
  3. Date of Manufacture
  4. Ingredient List with additives
  5. Nutrition Facts
  6. Best before/ Expires on
  7. Net contents in terms of weight, measure or count.
  8. Packing codes/Batch number
  9. Declaration regarding vegetarian or non-vegetarian
  10. Country of origin for imported food
Consumer Reward Scheme 
FSSAI has a reward scheme for people who convey valid information about mislabelling, misbranding and extravagant claims. Your identity will be kept absolute secret. A reward of Rs. 500 will be given once FSSAI establishes the validity of the complaint. You can send the information to ceo@fssai.gov.in
For more details about Food Safety and Standards Authority of India (FSSAI) please visit their website at fssai.gov.in
The Toll Free Helpline No. is 1-800-11-2100 Complaints can be lodged and followed up online at foodsafetyhelpline.in/FSSAI/ This site also has interesting consumer resources in this area.

State FDA seizes mawa, mithai worth Rs 3.28 lakh before festive season

Food and Drug Administration (FDA) Maharashtra has seized mawa and mithai worth Rs 3.28 lakh till September 9, 2012. For the safety of the consumers this festive season, FDA will be carrying out a special drive to check out the adulteration all over the state.

K B Sankhe, joint commissioner, food, FDA, informed, “Since the new food act came into force on August 5, 2011, there were only a few cases. This year till September 9, we have collected 109 samples of mithai and mawa from all over Maharashtra and awaiting for the reports.”

He further added, “In the reports if the products collected by us is of unsafe and injurious to health then the party will be prosecuted, if it is a minor adulteration the matter will go to the adjudicating officer and if found to be of sub-standard quality, then the culprits can be fined upto Rs 10 lakh.”

“Contaminated and adulterated mawa is manufactured in Gujarat and it is being sold on a wide scale in Maharashtra. Gujarat is popular for this food item as it is one of the largest producers of milk and milk is the primary ingredient in mawa and mithai,” informed the source from FDA on the condition of anonymity.

“This Diwali, we have planned to focus on mawa and mithai, because they are a major ingredient in all sweet products. We will carry out surprise raids all over Maharashtra in sweet shops and will not spare anyone if found involved in adulteration,” added Sankhe.

FDA is also appealing the people to come ahead and report about the adulteration during the festive season.

Erring manufactures, traders fined on world Food Day

ADC Kulgam for strict implementation of FSA, awareness among masses
KULGAM, OCTOBER 16:
ADC Kulgam G.A. Shabnum, who is also adjudicating authority under Food Safety standards Act 2006, has fined Rs.1.11 lacs on ten manufacturers, stockiest and retailers of district Kulgam found involved in manufacture and sale  of sub standard food items today on world food day.
The erring manufacturers, stockists and retailers were booked under Food Safety and Standards Act 2006 by Food Safety and Standards officer Kulgam during market checking across the district and were summoned in the court of the Addl. Deputy Commissioner Kulgam on Tuesday for being heard and to defend themselves. The booked manufacturers, stockiest and retailers failed to vindicate themselves and counter the charges leveled against them. They also declined to have the seized samples cross examined at their level to prove or disprove the analysis revealed during the examination of the samples seized and sent to testing laboratory by the Food Safety Officer of District Kulgam. While adjudicating upon the cases and estimating the quantum of crime committed by the accused, the ADC Kulgam as Adjudicating Authority under the Act fined Rs.1.11 lacs on them which was realized and deposited in the Government treasury.
He also warned the accused to be careful in future and desist from manufacturing of sub-standard food items and also from stocking & selling of sub-standard and misbranded edibles. He asked the officers of Food Safety & Standards to intensify their vigil against manufacturers, traders and retailers who are involved in such malpractices.
He also suggested for proper awareness among manufacturers, traders and the consumers of the district about the Food Safety and Standards Act, 2006 and for its strict implementation to ensure availability of standard and safe food items in the district. He also appealed the consumers of the district to extend their full support for identifying and booking such manufacturers, traders and retailers who resort to manufacture and sale of sub-standard, misbranded and unsafe food items.
Meanwhile a joint squad of CA&PD, Drug & Food  Controller Origination and Labour department lead by Addl. Deputy Commissioner Kulgam made market checking at Kulgam and recovered a fine Rs.5600/- on spot from  13 hoteliers, medical shops, Shopkeeper and venders for violation of Food Safety and standards Act, consumer protection Act & Labour laws. The squad also seized 8 domestic LPG cylinders used by the hoteliers.