Nov 11, 2013

That welcome drink might invite diseases

THIRUVANANTHAPURAM: Think before you reach out for that welcome drink at a social do next time. There are reports of inferior-quality ice cubes being used in drinks and that they are triggering waterborne diseases, especially typhoid and hepatitis A.
The community department of the medical college hospital has found that several instances of waterborne diseases have been detected in the state.
"We have come across certain instances that suggested use of poor quality water for ice cubes manufacturing. This is triggering waterborne diseases. Not just welcome drinks, the same ice is used in juices and ice creams too,'' said Dr Indu P S, additional professor, community medicine department, medical college hospital.
The health officials have found that such incidents are more being reported in the rural areas where there is no appropriate checking of the ice plants. "We are not sure of the water being used for making ice. It should be made mandatory to use boiled water for preparing juices and strict guidelines should be issued on use of water in ice plants,'' said Dr Indu.
At Vamanapuram in Thiruvananthapuram, a sporadic spread of typhoid was reported a few weeks ago. A detailed analysis detected that the welcome drink supplied at a marriage function had caused the disease. Similarly, instances of spread of hepatitis A were reported in Pathanamthitta. This was triggered by juice, in which poor quality water was used, which was served at a function. Now, food safety authorities have ordered checking of all juice and ice cream parlours, especially in rural areas.
"We have received such reports from a few districts and we are undertaking a detailed analysis. Every time there is a report of sporadic increase in waterborne diseases, we conduct a detailed analysis of the water used in food and drinks in that area,'' said a senior health official.

Steps on to ensure hygienic food in trains

The Southern Railways has submitted before the Permanent Lok Adalat Bench in Ernakulam that it is taking all possible efforts to ensure supply of hygienic food to its passengers.
P Santhosh Kumar, Food Safety Officer of Southern Railways, made the submission in response to a petition seeking a directive to the Railways to take steps to prevent unhygienic preparation, handling and supply of food at railway stations and on board trains. According to the railways, general toilets are provided at both ends of the coaches of the train, but in Jan Shatabdi trains, toilets are provided only at one end. At the other end, a mini pantry with sink, water tap, bottle cooler and hot case, is provided. This portion is earmarked for the preparation of coffee, tea etc.
In the coaches of other trains, toilets are provided in this earmarked space. This might have made the media think that tea is being prepared in toilets in Jan Shatabdi trains, the affidavit stated. It also pointed out that three officials are nominated to ensure the quality and standard of foods supplied in trains.
The Food Safety Officer, medical officers and health inspectors of the medical department and other departmental officials conduct regular and flash inspections at all static and mobile catering units of the Railways to ensure hygienic food preparation, the Railways said.
The petitioner contended that the personnel who were engaged in preparation, handling and supply of food for Railways did not have health cards and even proper uniforms, gloves, chef hats and nameplates. The Railways stated that the staff engaged in both static and mobile-catering establishments are engaged only after medical examination done by the Railway medical officers. After thorough examination, medically-fit staff are engaged in the catering units.
Moreover, the catering staffs are subjected to medical examination every year. If they are found medically unfit, their cards are not renewed. It submitted that the water filled in overhead tanks of all trains is supplied by the Kerala Water Authority and water samples are regularly collected by health inspectors and analysed.
The Railways said the Lok Adalats are authorised to deal with and decide only disputes relating to services rendered by notified public utility services, provided the value does not exceed `10 lakh and the dispute does not relate to a non-compoundable offence.
It also said ticket checking was intensified to identify unauthorised vendors and cases were registered against the offenders.

Street food vendors celebrated World Food Day in their own style

food
Vendors’ markets wore festive look with banners reading catchy slogans
Consultation and training of street food vendors on food safety and hygiene held in Delhi

In October, thousands of street food vendors under the banner of National Association of Street Vendors of India (NASVI) celebrated the World Food Day, the foundation day of the Food and Agriculture Organization (FAO), in different markets of Delhi and other cities, in their own style with their assertion that if they could have been protected and promoted, they had the potentials to build their enterprise and sustain the food security, health and nutrition. The food vendors put up big banners in their areas in the national capital reading “Hum parosen sasta, swadisht aur taaja vyanjan, Hum hi hain khadya suraksha ki guarantee, Hamare haq ki raksha ke liye aawaz uthayen (we serve affordable, tasty and fresh food stuff, we are the guarantors of food security, we call upon the people to raise their voice in support of our rights). The celebration began on 16 October and continued till 26 October.
A huge food safety and hygiene training and consultation also took place in Delhi on 21 October. It was joined by street food vendors, food, health and nutrition experts and representatives of the World Health Organization, the International Labour Organization, the Ministry of Health and Family Welfare, and the Food Safety and Standards Authority of India. The capacity building exercise saw street food vendors taking hands on training on health and hygiene as well as tips on how to make and serve delicious, healthy and nutritious foods to the consumers.
The consultation passed a resolution which read, “Social determinants of health, such as employment and descent work, housing and sanitation, education and social protection, must be addressed adequately while undertaking regulatory programs for the capacity development of working poor like street food vendors. India needs to have a transparent and participatory model of policy development to address the social determinants of health. Once such determinants are addressed, the street entrepreneurs would have the capabilities to build their enterprise and contribute to the sustainability of food security, health and nutrition programs.”
Full Report
More than 500 street food vendors joined the consultation and mass training program on food safety and hygiene and vowed to build their capacities towards ensuring sustainability of food security, health and nutrition. A large number of livelihood, health, nutrition and development experts including the representatives of World Health Organization, International Labour Organization, Ministry of Health and Family Welfare, Food Safety and Standards Authority of India, Delhi Food Safety Department and the municipal executives and health officers of Delhi government also participated in the consultation to emphasize on the critical significance of sustaining food security from streets in a systematic and professionalized way.
The consultation passed a resolution which read, “Social determinants of health, such as employment and descent work, housing and sanitation, education and social protection, must be addressed adequately while undertaking regulatory programs for the capacity development of working poor like street food vendors. India needs to have a transparent and participatory model of policy development to address the social determinants of health. Once such determinants are addressed, the street entrepreneurs would have the capabilities to build their enterprise and contribute to the sustainability of food security, health and nutrition programs.”
The consultation and training was organized by the National Association of Street Vendors of India (NASVI) with support from the Food Safety and Standards Authority of India (FSSAI) on the occasion of World Food Day, the foundation day of the Food and Agriculture Organization (FAO).
Inaugurating the consultation and training, the FSSAI chairperson K. Chandramouli called for multi sectoral synergy for achieving the results in the required areas of food safety, hygiene and health. Mr. Chandramouli said, “The unorganized food operators constitute approximately ninety per cent of the total food business operators of the country and coordinated efforts should be made to protect their rights. We have to ensure administrative sensitivity and responsiveness towards street food vendors as they also have equal stakes in overall mission of food safety and security.” He stressed on the importance of registration and training of street food vendors and said that the food safety department of every state should have simple Standard Operating Procedure (SOP) Manual and trained food vendors must adhere to it.
The FSSAI chairperson said that the FSSAI had notified the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations under which food and beverage firms, manufacturers and vendors including companies in the unorganized sector had to be registered and licensed and the regulations had helped street food vendors get legitimacy in several cities. He, however, added, “a lot still have to be done. We admit that the implementation is a huge challenge and multi sectoral synergies are needed to professionalize the street vended foods.”
Mr. Chandramouli said that food and health are very much related to each other. “The taste of food prepared by street food vendors is unbeatable and if it gets accompanied by hygienic practices, then it has no match, even 5 star hotels cannot beat it”, he added.
The World Health Organization (WHO) expert on health promotion, social determinants of health and development Dr. Suvajee Good said that organization like NASVI should strengthen capacity of communities of street food vendors towards getting right to health and access to information. Reiterating the WHO perspective, she said, “The unequal distribution of health damaging experiences is not in any sense a natural phenomenon, but is the result of a toxic combination of poor social policies, unfair economic arrangements and bad politics.” Dr Good said that the street food vendors had a big responsibility of providing hygienic food to all. We have millions of street vendors and each vendor provides food to at least 200 people daily, so there is a huge population whose responsibility is on the food vendors. 
The joint secretary of the Ministry of Health and Family Welfare Sujaya Krishnan said that the Ministry of Health was committed to address the occupational health issues of large sections of informal workers which also include street vendors. She said that inter ministerial and multi sectoral convergence on health and nutrition security had been the hard pressed need of the country.

Ms Krishnan said, “The whole food chain needs to be understood in order to prevent the diseases. Food vendors should get proper knowledge of better food hygiene practices including knowledge of raw materials. Food handlers should keep proper precautions so that they themselves don’t lead to contamination. The organization must be very sensitive towards this and work regularly in these directions. To do this a lot of awareness building is required. I congratulate NASVI to bring forward the issues of street vendors as a whole. The process of organizing and capacity building should go on.”

The India country director of the ILO Tine Staermose said that the street vendors are an integral part of the economy in India and in other countries. The space is an important part of the livelihood of vendors. She quoted a report that says each weekly market provides daily transaction of twenty lakh rupees.

Earlier in the day, speaking on the perspective and purpose of the consultation and training NASVI national coordinator Arbind Singh said that building commitment among key stakeholders to capacitate and professionalize street food in an era of high marketization, shrinking formal food distribution system and growing concerns for hygiene and health is the need of the hour. He emphasized on organizing the disorganized street food vendors, training them on hygiene and health and providing them legitimate urban space to vend.

Mr. Singh said, “ though late, but in recent years a great churning has begun in India on how to professionalize the age old street foods and tap their potentials in mitigating poverty, creating employment, ensuring food security and health standards, and boosting economy and tourism.” “Though the taste of street foods rules the cities representing multi cultural fabric of traditional and ethnic culinary traditions, but the conditions under which the street food vendors operate are unsuitable for the preparation and selling of foods. The place of preparation is not always clean, well lit and with proper sanitation facilities. This is a major reason behind street food vending considered as important public health issue. These circumstances cause microbial contamination leading to food poisoning and other food and water borne diseases and badly impact not just health of consumers, but also livelihood of street food vendors. Hence, a comprehensive strategy is needed to tackle the issue of safe food”, NASVI coordinator remarked.
Post- consultation, the training of street food vendors progressed in three sessions. The sessions witnessed three groups of street food vendors taking hands on training on health and hygiene as well as tips on how to make and serve delicious, healthy and nutritious foods to the consumers and demonstrating the training to the other participating food vendors. The themes of the training include personal hygiene practices, unit hygiene, water treatment and use, cooking, storing, displaying, wrapping and serving of foods, washing utensils and maintaining equipments, use of towels and knowledge of health hazards and food risks.
Noted food and nutrition expert Professor Salila Thomas presided over the training sessions and interacted with the street food vendors. The sessions were conducted and moderated by NASVI street food program coordinator Shashank Pandey.
Several development experts, health and hygiene officials, municipal executives and rights activists including FSSAI director Dr. Vinod Kotwal and assistant director Dr. Manisha Narayan joined the consultation and training.
 A presentation on NASVI Street Food Advocacy Campaign was also made in the program

250 கிலோ குட்கா பறிமுதல்


சென்னை, நவ. 11:
வடசென்னை பகுதியில் அதிகாரிகள் நடத்திய மாவா, ஹான்ஸ், பான்பராக், குட்கா போன்ற மெல்லும் புகையிலை பொருட்களுக்கு அரசு தடை விதித்துள்ளது. ஆனாலும் சிலர் அதை பதுக்கி வைத்து விற்பனை செய்வதாக சென்னை மாவட்ட உணவு பாதுகாப்பு அதிகாரிகளுக்கு தகவல் கிடைத்தது.
இதையடுத்து உணவு பொருள் பாதுகாப்பு ஆய்வாளர்கள் இளங்கோவன், சிவசங்கரன், ஜெயகோபால் ஆகியோர் கடந்த 2 நாட்களாக வண்ணாரப்பேட்டை, புதுவண்ணாரப்பேட்டை, தண்டையார்பேட்டை ஆகிய பகுதிகளில் அதிரடி சோதனை நடத்தினர். இதில் தடை செய்யப்பட்ட குட்கா பாக்கெட்களை பதுக்கி வைத்து விற்பனை செய்வது கண்டுபிடிக்கப்பட்டது. 250 கிலோ குட்கா பொருட்களை அதிகாரிகள் பறிமுதல் செய்தனர்.

Lack of adequate manpower problem; Flying squads to check food quality

In spite of claims by Food Safety and Standards Authority of India (FSSAI) about strengthening implementation bodies - FDA (Food and Drug Administration) and FDCA (Food and Drugs Control Administration) - in terms of manpower and infrastructure for ensuring that Food Business Operators (FBOs) in the country comply with the Food Safety and Standards Regulations, 2011, lack of adequate manpower still seems to be a key issue.
Such is the state of affairs that in some cities in the country, municipal corporations and civic bodies have been roped in to form flying squads that would land up at the FBOs’ or hotels and restaurants’ premises unannounced for keeping an eye on aspects like cooking in unhygienic conditions and serving stale or sub-standard foods.
F&B News has learnt that flying squads have been formed in Ahmedabad, Mumbai and its neighbouring cities (Navi Mumbai, Thane and Kalyan-Dombivli) and Kochi.
Ahmedabad
An official from the Ahmedabad civic body's health department, on the condition of anonymity, admitted that the FSSAI had come up with strict regulations for FBOs, but keeping a check was a difficult task.
Hence, "Our civic body has constituted flying squads, which will check the sale of stale and sub-standard food in the city. If any people come across eateries or shopkeepers cooking under unhygienic conditions or serving stale food, they can approach the civic body's health department, who will come to the rescue of the public, and force the errant establishments to pull up their socks," an official from the civic body said.
Mumbai Metropolitan Region  
Speaking to F&B News, Suresh Shetty, Maharashtra's health minister, said, "There are already FDA officials to check sub-standard quality and stale foods. However, some of the FBOs have been left out by the state FDA officials due to manpower problems."
"The Brihanmumbai Municipal Corporation (BMC), the Navi Mumbai Municipal Corporation (NMMC), the Thane Municipal Corporation (TMC), the Kalyan-Dombivli Municipal Corporation (KDMC) and other municipal corporations of the western state have constituted flying squads," he said.
"These will keep a check on FBOs round the clock, so that they can't sell sub-standard and stale foods impacting the health of the customers. The public can approach them whenever they find out that they have been served stale food, and the flying squads will promptly take action against the culprits," Shetty added.
Kochi
T K Ashraf, chairman, health standing committee, Kochi Municipal Corporation, said, "We received several complaints from the public about stale and sub-standard foods and constituted flying squads. These are concerned about the health of the public and they don't want FBOs to sell stale food in the city. People also trust these flying squads to look into their complaints on an urgent basis."
"If you come across any eatery or shopkeeper cooking in unhygienic conditions or serving stale food, please approach the squad which will arrive on the scene and take swift action. People who have complaints about poor sanitation or waste dumped in open places also can approach these squads," he said.
"In future, action will be taken against FBOs selling stale and unhygienic foods will be taken with the help of food safety officials in the city based on people's complaints," Ashraf said. The flying squads have been empowered to issue notices on the spot, but some civic body officials and health experts are not sure whether they can succeed in the curbing sale of stale or sub-standard food.
A senior FSSAI official, who did not wish to be named, said, "Civic officials have no legal authority to check the quality of food items or collect samples. Even if cases are reported, they cannot take any action against the offenders. Recently, the Kochi civic body's health wing seized 1,000 kg rotten meat, which violated the Food Safety and Standards Act (FSSA), 2006."

சோதிக்கப்படாத உணவுகள்



நாம் அன்றாடம் பயன்படுத்தும் உணவுப்பொருள்கள் பற்றிய ஆய்வு முடிவுகள் நம்மை அச்சுறுத்திய வண்ணம் இருக்கின்றன. 
உடலுக்கு குளிர்ச்சி தரும் என்று நம்பி நாம் பயன்படுத்தும் தேங்காய் எண்ணையில் பெட்ரோலிய பொருள்களின் கழிவு ரசாயனமான லிக்யூட் பாரபின் என்ற அமெரிக்க மண்ணெண்ணைய் கலந்திருப்பது வெளிப்பட்டுள்ளது. 
இது தேங்காய் எண்ணையில் மட்டுமல்லாது எல்லா எண்ணைய்களிலும் கலக்கப்படுவது அம்பலமாகி வருகிறது. 
நாம் தினமும் பல் துலக்கப் பயன்படுத்தும் வித விதமான பேஸ்ட்டுகளில் சிகரெட்டில் இருக்கும் ரசாயனமான நிகோடின் இருப்பதை "டெல்லி இன்ஸ்டிட்யூட் ஆஃப் பார்மசூட்டிகல் சயின்சஸ் அன்ட் ரிசர்ச்' (டிப்ஸர்) என்ற நிறுவனம் 2011 இல் வெளியிட்டுள்ளது. ஒரு முறை பல் விளக்கினால் மூன்று சிகரெட் குடிப்பதற்குச் சமம் என்ற அளவில் சில முன்னணி நிறுவனங்களின் பேஸ்ட்டுகளில் நிகோடின் அளவு உள்ளது. 
பேக்கரிகளிலும், நம் வீடுகளிலும் முக்கிய உணவாகப் பயன்படும் மைதா மாவில் இன்சுலின் உற்பத்தியைத் தடுக்கும், கணைய செல்களை அழிக்கும் அலோக்ஸான் என்ற ரசாயனம் பயன்படுத்தப்படுவது வெளிப்பட்டிருக்கிறது. இவையெல்லாம் உதாரணங்கள்தான். இந்தப் பட்டியலை நாம் நீட்டித்தால் எந்த உணவையுமே சாப்பிட முடியாத அளவிற்கு பயந்து போவோம். 
நம் உணவுகளில் கலக்கப்படும் ரசாயனங்களுக்கு கட்டுப்பாடு ஏதாவது உண்டா அப்படி அனுமதி பெற்று கலக்கப்படும் ரசாயனங்கள் பரிசோதிக்கப்பட்டவைதானா ப்ரிசெர்வேடிவ் என்னும் இருப்பு ரசாயனங்கள், நியூட்ரிலைசர் என்னும் சமன் படுத்திகள், செயற்கை மணம் ஊட்டும் ரசாயனங்கள், செயற்கைச் சுவை கூட்டும் ரசாயனங்கள், நிறம் மாற்றிகள். . இப்படி எண்ணற்ற ரசாயனங்கள் நம் உணவுத் தயாரிப்பில் பயன்படுகின்றன. ஐரோப்பிய நாடுகளில் அங்கீகரிக்கப்பட்ட ரசாயனங்கள் நம் நாட்டில் பயன்படுத்தப்படுகின்றன. 
ஒன்று அல்லது பல ரசாயனங்களைக் கொண்டு தயாரிக்கப்படும் மருந்துகள் பல அடுக்கு சோதனைகளைக் கடந்து வருகின்றன. மருந்துத்தன்மையுள்ள பொருளை முதலில் கண்டுபிடித்து, அதன் வேதியியல் கலவையைப் பிரித்தெடுப்பார்கள். மருத்துவ குணமுள்ள வேதிப்பொருளை மட்டும் அடையாளம் கண்டு, அதன் தன்மை குறித்த ஆய்வுகள் துவங்குகின்றன. 
இப்படி பிரித்தெடுக்கப்பட்ட வேதிப்பொருளை நச்சுத் தன்மை கண்டறியும் சோதனைக்கு உட்படுத்துகிறார்கள். இதில் மூன்று கட்டங்கள். முதலில் ஆய்வுக்கூடத்தில் எலிகளுக்கு வாய் வழியாக வேதிப் பொருள் கொடுக்கப்பட்டு நான்கு மணி நேர பரிசோதனை செய்யப்படுகிறது. இது உடனடி பரிசோதனை. அப்புறம், 28 நாள்கள் வேதிப்பொருள் எலிகளுக்கு கொடுக்கப்பட்டு செய்யப்படும் குறுகிய காலப் பரிசோதனை. மூன்றாவது கட்டமாக, மூன்று மாதம் முதல் ஓர் ஆண்டு வரை எலிகளுக்கு மருந்து கொடுக்கப் பட்டு பரிசோதனை செய்யப்படுகிறது. எலிகள் பல குழுக்களாகப் பிரிக்கப்பட்டு வெவ்வேறு அளவுகளில் வேதிப்பொருள் கொடுக்கப்படுகிறது. பாதிக்கப்பட்ட எலிகளின் உள்ளுறுப்புகள் ஆய்வு செய்யப்படுகின்றன. இந்த விலங்கு வழி ஆய்வுகள் வழியாக வேதிப்பொருளின் அளவை நிர்ணயிக்கிறார்கள். எந்த அளவு வேதிப்பொருள் விலங்குகளால் பாதிப்பின்றி செரிக்க முடியும் என்பது கண்டறியப்பட்டு, இறுதியில் மனித வழி ஆய்வுகள் துவங்குகின்றன. மேற்கண்ட வழிகளில் விலங்கு வழி ஆய்வுகள் மேற்கொள்வதற்காக ஒரு வேதிப்பொருளுக்கு சுமார் 920 கோடி ரூபாய் செலவிடப்படுகிறது. 
முதல் கட்ட மனித வழி ஆய்வில் குறைந்த அளவு வேதிப்பொருளை 20 முதல் நூறு மனிதர்களிடம் கொடுத்து பரிசோதிக்கப்படுகிறது. ஒன்பது மாதங்கள் இந்த ஆய்வு தொடர்கிறது. இரண்டாம் கட்டத்தில் 100 முதல் 500 நோயாளிகளுக்கு வேதிப்பொருள் கொடுக்கப்படுகிறது. மூன்று ஆண்டுகள்வரை மருந்தின் இரண்டாம் கட்ட ஆய்வுகள் தொடரும். அப்புறம், நான்கு ஆண்டுகளில் 500 முதல் 5000 வரை நோயாளிகள் பயன்படுத்தப்பட்டு வேதிப்பொருளின் செயல் தன்மை கண்டறியப்படுகிறது. எந்த நிறுவனம் இந்த ஆய்வுகளை மேற்கொண்டதோ அந்நிறுவனத்தின் பெயரில் மருந்துக்கான உரிமை கிடைக்கிறது. 
இப்படி சந்தைக்கு வரும் மருந்துகள் மருத்துவர்கள் வழியாக நோயாளிகளுக்குக் கொடுக்கப்படுவது நான்காவது கட்ட ஆய்வு. ஒரு மூலப்பொருளில் இருந்து மருந்தாக மாறி, சந்தைக்கு வருவதற்கு எட்டு ஆண்டுகளில் இருந்து பதினாறு ஆண்டுகள் வரை ஆகும். பல ஆயிரம் கோடிகள் செலவில் ஒரு மருந்து உருவாகிறது. விலங்கு நன்னடத்தைக் குழு, மருந்துக் கட்டுப்பாட்டுத் துறை, சந்தைப் படுத்தும் நாடுகளின் துறைகள், ஆணையங்கள் போன்ற அமைப்புகளில் ஒவ்வொரு ஆய்வுக்கட்டத்திலும் அனுமதி பெற வேண்டும். 
இவ்வளவு பெரிய பொருட்செலவையும், பல்வேறு கட்ட ஆய்வுகளையும், நூற்றுக்கணக்கான விலங்குகள், மனிதர்களின் உயிர்ப் பலியையும் கடந்து சந்தைக்கு வருகிற மருந்து அதன் பின்னும் பக்க விளைவுகளை ஏற்படுத்துகிறது என்பதை நாம் மறுக்கமுடியாது. பக்க விளைவுகள் மனித உயிர்களைப் பாதிக்கும்போது மருந்துகளை தடை செய்வதும் நடக்கிறது. 
இந்த வகைப் பரிசோதனைகள் ஏதாவது உணவிற்கு உண்டா அது உணவு என்ற தலைப்பில் வருவதாலேயே அதில் கலக்கப்படும் வேதிப்பொருட்களைப் பற்றி கேள்விகள் எழுவதில்லை. ஒரு வேதிப்பொருளை மருந்து என்ற பெயரில் விற்க வேண்டுமானால் 8 முதல் 16 ஆண்டுகள் ஆய்வு செய்ய வேண்டும். ஆனால், உணவு என்றால் ஒரு வாரத்தில் சந்தைப்படுத்தி விட முடியும். 
உணவுகளில் என்ன இருக்கிறது என்பது போன்ற ஆய்வுகளைக் கடந்து, அதன் தன்மை குறித்த பரிசோதனைகள் நடத்தப்பட வேண்டும். டப்பாவில் அடைத்து விற்கப்படும் எல்லா உணவுகளும் கடுமையான கட்டுப்பாடுகளுக்குப் பின்புதான் கடைகளுக்கு வர வேண்டும். வேதிப்பொருட்களால் தயாரான மருந்துகளை எவ்விதம் பயன்பாட்டுப் பரிசோதனைகளை உட்படுத்துகிறோமோ அதே அளவிற்கு வேதிப்பொருட்களைப் பயன்படுத்தும் உணவுகளும் பரிசோதிக்கப்பட வேண்டும். இப்படியான நடைமுறைகளை ஏற்படுத்தினால், உணவே மருந்து என்று சொன்ன நம் முன்னோர்களின் வாக்கைக் காப்பாற்ற முடியாவிட்டாலும் மருந்தற்ற உணவு என்ற எளிய இலக்கைச் சென்றடைய முடியும்.

DINAMALAR NEWS


Food products must carry licence number

PUNE: Food products manufactured and sold in India will now have to bear the logo and registration or licence number of the Food Safety and Standard Authority of India (FSSAI).
Every food business operator must obtain a 14-digit registration or a licence number which must be printed on food packages.
The move will help consumers know if the product has undergone quality checks and bring down the instances of substandard products, reduce the number of bogus manufacturers and enhance accountability among food manufacturers. The deadline for complying with the provisions is July 1, 2014.
According to the Food Safety and Standards Act India (FSSAI) 2006, every food manufacturer should get a licence from the Food and Drug Authority or an authority connected to FSSAI. If the food manufacturer has an annual income of less than Rs 12 lakh, a process of registration is enough. The centralised act has been implemented to promote safe food across the country. The act came into force in August 2011.
"As per the union government's notification and the amendment of the Food Safety and Standards (packaging and labelling) Amendment Regulation, 2013, it is necessary to print an FSSAI licence/registration number and FSSAI logo on the packaging of food products. This notification would help the Food and Drug Administration (FDA) track manufacturers who do not have FSSAI licences/registration," said Shashikant Kekare, joint commissioner (food), Food and Drugs Administration (FDA), Pune.
Dilip Sangat, assistant commissioner (food), FDA, Pune said, "The first notification was issued in June 2013. It had set December 7, 2013 as the deadline for complying with the norms. The food authority, after due consideration of issues raised by the stakeholders, has issued guidelines and extended the date for complying with the norms up to July 1, 2014."
The move will bring down the number of illegal or bogus manufacturers and put all food manufacturers on the FDA's radar, ensuring more quality checks on food manufactured and sold here, Sangat added.
Vilas Bhujbal, a trader from Gultekdi, said, "The notification should be implemented in letter and spirit to ensure stringent quality checks and bring down adulteration."
How to read the numbers
The 14-digit number provides information about the manufacturer's licence or registration details, and the manufacturing state. The number encompasses essential information about the manufacturer and is divided into five parts. The first single digit indicates whether the manufacturer is a licence holder or simply registered, the next two digits provide the state code, the following two digits give the year the manufacturer was registered/licenced with FSSAI. The licensing authority or registering authority is disclosed in the next three digits and remaining are the manufacturer's licence/registration number.
The guidelines
* The FSSAI logo and licence number of the brand owner shall be displayed on the label of the food package in colour that is in contrast to the background in case of multiple units (manufacturer/packer/relabeller/marketer)
* The addresses of the multiple units on the label should carry the licence number as Lic No xxxxxxxx. In addition, the licence number of manufacturing unit where product is prepared shall also be displayed along with the lot number
* In case of imported food products, the importer shall display FSSAI logo and licence number along with the name and address of importer on a sticker to be affixed before customs clearance
* The height of letters and numeral of licence number shall be as prescribed in Food Safety and Standard (Packaging and Labelling) Regulation, 2011.
* The regulation of Food Safety and Standards (Packaging and labellin) Regulations, 2011 shall be applicable for this provision
* The display of FSSAI logo on the label of the food product is not a mark of certification but it signifies that the food business operator (FBO) holds a valid licence under Food Safety and Standards Act, 2006
* The licence number and logo are allowed to be displayed on the label until the validity of the licence as per regulation of the Food Safety and Standards (Business and registration on food business) Regulations, 2011

The wrath of raw milk

Unknowingly consuming raw milk in cold coffees, milkshakes, faloodas, etc. can be harmful to your health. We spoke to health experts to check for the same.

A policeman inspects seized adulterated milk packets at Dongri police station on October 4, 2013.

Milk is a part of almost everybody's diet. And everybody knows that milk whether purchased from your milkman or local dairy or in the form of milk packets it's common sense to boil it before consuming it, as a safety precaution. The exception being milk that is tetra packed.
However, most of the times we don't realise that the cold coffees, milkshakes, faloodas and other milk-based cold beverages that we merrily chug down from restaurants and juice stalls, most often use unboiled milk. We spoke to health experts to find out if it's advisable to do so.
Don't get misled by labels
Milk packets from various brands that are available in the market generally come with the label of either toned/homogenised/pasteurised. But does that mean its safe to consume raw milk directly from these packets? “The terms 'toned' and 'homogenised' refers to the milk quality and not hygiene”, clarifies dietician and sports nutritionist Niti Desai. Also, taking factors like transport and storage into consideration, if the milk is not refrigerated especially during summer months, it can spoil or allow the microorganisms to grow even in pasteurised milk. “Milk has a very short shelf life and if not stored correctly is highly prone to spoilage and can be a breeding ground for microorganisms which can lead to stomach upsets and gastroenteritis, she adds.
Adulteration and dilution of milk
Off and on there have been reports in newspapers about police busting milk adulteration rackets in the city. In such cases, the perpetrators inject water into sealed milk packets of different brands, thus adulterating milk. And one can safely assume that the water used for dilution is contaminated.
For this very reason, Desai warns to stay clear off consuming milk-based beverages like cold coffees, milkshakes, faloodas, etc. from small restaurants, juice stalls, etc. “Definitely avoid them from smaller joints. One can opt for these beverages from well-known food chains where strict hygiene standards are maintained, and where milk gets supplied to from authentic sources.
Therefore, avoid curds/ raita/chutneys when eating out at smaller joints," she says.
Avoid consuming loose milk
In today's age of packaged milk and tetra packed milk, there's still a considerable section of people that purchase loose milk from the milkman or local dairies. Desai warns, “Refrain from drinking raw milk bought from the local bhaiyya or loose milk. That's because the loose milk may have problems of adulteration and dilution where water is added. But if one does buy such milk, then one should definitely boil it.”
Dietician and sports nutritionist Deepshikha Agarwal too echoes the same concern. “Milk from local dairies is cheaper, so to people belonging to lower economic background that's their only option. The things they should remember is consider the hygiene of the food handler, and to boil the milk in a hygienic vessel. Even if one is preparing milk-based beverages at home, the milk must be boiled and then be used to make cold coffee, milkshakes, faloodas, etc. as the bad bacteria present in that milk will be destroyed during the boiling process,” she advises.
Precautions
Make sure you spend more money and go to a joint where hygiene standards are met.
If you are not sure about the safety of milk, stick to hot, cooked food items.
Does milk cause cancer?
Specialising in the field of nutrition, American scientist Loren Cordain and author of the book, The Paleo Diet has proposed a theory that milk might contribute to cancer. How you may ask? Well, according to him, the culprit might be a growth factor in milk called betacellulin.
Studies on epidemiology do not support a link between commercial milk products and cancers of the breast, lung, stomach or pancreas. However, low-fat milk, but not whole milk, may contribute to ovarian and prostate cancers. Whereas, high-fat dairy products are associated with a reduced risk of colorectal cancer.

Taking all steps for food safety, says Railways

Affidavit in Adalat refutes complaints of unhygienic preparation and supply of food
The Railways is taking all possible efforts to ensure hygienic preparation and supply of food in its catering units, according to an affidavit filed by the Railways in a Permanent Lok Adalat in Kochi.
The Railways submitted that Food Safety Officer of the Railways also conducted routine inspections apart from the health inspectors and officers of commercial department, medical officers, to ensure hygienic preparation and supply of food to travelling public.
The affidavit was filed by A. Sundar, Senior Divisional Commercial Manager, Thiruvanathapuram Division, in response to a petition seeking a directive to the Railways to take steps to prevent the unhygienic preparation, handling, and supply of food at railway stations and on trains. The petition was filed by D.B. Binu, human rights activist.
The Railways said that the allegation that the railway catering staff did not posses health cards and did not wear badges was against facts.
In order to ensure food safety standards in catering units, the medical department of the Railways had made separate arrangements.

Soft drinks may cause kidney dysfunction

The high-fructose corn syrup present in the beverage increases salt re-absorption by cells in the kidneys, leading to diabetes, obesity, kidney failure, and hypertension
A diet including soft drinks and sugar could negatively affect your kidneys, new research has found.
Two new studies highlight the potential negative effects that soft drinks and sugar can have on kidney health.
In one study, researchers led by Ryohei Yamamoto from Osaka University Graduate School of Medicine, in Japan, found that consuming at least two soft drinks per day is linked with proteinuria - or increased excretion of protein in the urine, which is a hallmark of kidney dysfunction.
Among 3579, 3055, and 1342 university employees with normal kidney function at the start of the study who reported that they drink zero, one, and two or more soft drinks per day, 301 (8.4 %), 272 (8.9 %) and 144 (10.7 %) employees developed proteinuria during a median of 2.9 years of follow-up, respectively.
Another study led by Agustin Gonzalez-Vicente, from the Case Western Reserve University in US, conducted in rats found that moderate fructose intake increases the kidney's sensitivity to angiotensin II, a protein that regulates salt balance.
This leads to increased salt re-absorption by cells in the kidneys, a finding that might help explain why consumption of high-fructose corn syrup as a sweetener may contribute to the epidemic of diabetes, obesity, kidney failure, and hypertension, researchers said.
Results of these studies were presented during ASN Kidney Week 2013 at the Georgia World Congress Center in Atlanta, US