May 23, 2016

HC summons Principal Secretary for not complying with FSA


Rajasthan High court has directed the principal secretary General Administration Department (GAD) to be present in the court on May 25 for his failure to comply with the provisions of Food Safety and Standards Act 2006.
The division bench of Justice Ajay Rastogi and Justice DC Somani while hearing a petition on Food adulteration said even after five years of the court taking cognizance for constituting Food Safety Appellate Tribunal, the Tribunal has not been constituted so far, which may discharge its obligation provided under the Act 2006.
The court said affidavits after affidavits have been filed by the Government to justify its doing but the ground reality is that there is no infrastructure and logistic available for the Tribunal to function. The court said unless the Tribunal is constituted and starts functioning, no effective mechanism can be adopted in taking note of the restrictions which are imposed under the Act 2006.
"We have already referred to four affidavits filed by the Government one after another through AAG Dharamveer Tholia for providing staff by adopting ad hocism and transfer from other departments on deputation and the correspondence made in providing accommodation to them, but the ground reality today is that there is no adequate space provided by the Government where the Tribunal could start functioning. 
The court said before "we proceed with the matter and pass further orders, let the Principal Secretary, General Administration Department, Government of Rajasthan to appear before the court on May 25 at 11.00 AM along with the accommodations available at his disposal so far.

FSSAI to remove potassium bromate from food additives list

After a CSE study claimed that bread contains cancer-causing chemicals, Food regulator FSSAI today said it has decided to remove potassium bromate from the list of permitted additives while it is examining evidence against potassium iodate before restricting its use. 
A report by NGO Centre for Science and Environment (CSE) said that nearly 84 per cent of 38 commonly available brands of pre-packaged breads, including pav and buns, tested positive for potassium bromate and potassium iodate, banned in many countries as they are listed as "hazardous" for public health. 
"A scientific panel had recommended removal of potassium bromate from the list of additives. So we have already decided to take it out from the list. Soon it will be notified," Food Safety and Standards Authority of India(FSSAI) CEO Pawan Kumar Agarwal told PTI. 
"As far as potassium iodate is concerned, we are examining the evidence and soon a decision will be taken," he added. 
According to sources, in January FSSAI had decided to remove potassiun bromate from food additives list and had even issued a draft notification. 
According to CSE, potassium bromate typically increases dough strength, leads to higher rising and uniform finish to baked products, while potassium iodate is a flour treatment agent. 
CSE has also urged food regulator FSSAI to ban the use of potassium bromate and potassium iodate with immediate effect and prevent their routine exposure to Indian population. 
Reacting to the CSE report, Health Minister J P Nadda said, "We are seized of the matter. I have told my officials to report to me on an urgent basis. There is no need to panic. Very soon we will come out with the (probe) report." 
In its report, CSE claimed that while one of the chemicals is a category 2B carcinogen (possibly carcinogenic to humans), the other could trigger thyroid disorders but India has not banned their use. 
Quoting Food Safety and Standards (Food Product Standards and Additives) Regulations, 2011, CSE said the maximum level of use of potassium bromate and/or iodate in bread is set at 50 ppm. The maximum level of use of potassium bromate in flour for bakery is 20 ppm, while that of potassium bromate is 20 ppm in maida (refined wheat flour), if used for bakery.

Study points to presence of possible cancer-causing chemicals in bread

CSE tested some of the bread sold in Delhi and found residues of Potassium Bromate and Iodate in commonly consumed varieties.
Your daily bread could contain cancer-causing chemicals, including Potassium Bromate and Potassium Iodate, substances that are banned in many countries, but not in India due to slack food regulations, warns a new report released by the Centre for Science and Environment.
CSE’s new study tested some of the bread sold in Delhi and found residues of Potassium Bromate and Iodate in commonly consumed varieties.
The use of Potassium Bromate – classified as a category 2B carcinogen (possibly carcinogenic to humans) – is banned in most countries. Also, Potassium Iodate, which contributes to thyroid-related diseases, was found.The group has now recommended an immediate ban on these two chemicals.
The study, conducted by CSE’s Pollution Monitoring Laboratory (PML), says Indian bread manufacturers use Potassium Bromate and Potassium Iodate for treating flour while making bread. The PML tested 38 commonly available branded varieties of pre-packaged breads of popular fast food outlets from Delhi.
“We found 84 per cent samples positive with potassium Bromate/Iodate. We re-confirmed the presence of Potassium Bromate/Iodate in a few samples through an external third-party laboratory. We checked labels and talked to industry and scientists. Our study confirms the widespread use of Potassium Bromate/Iodate as well as presence of Bromate/Iodate residues in the final product,” says Chandra Bhushan, deputy director general, CSE and head of the CSE lab.
‘Possibly carcinogenic to humans’
In 1999, the International Agency for Research on Cancer (IARC) classified Potassium Bromate as possibly carcinogenic (cancer causing) to humans. It was found to cause tumours of the kidney, thyroid and cancer of the abdominal lining in laboratory animals.Considering Potassium Bromate as a ‘genotoxic carcinogen’, the JECFA (WHO/FAO Joint Expert Committee on Food Additives) in 1992 said that “use of Potassium Bromate as a flour treatment agent was not appropriate”. The EU banned its use in 1990 and so did the U.K. Subsequently, Canada, Australia, New Zealand, China, Sri Lanka, Brazil, Nigeria, Peru and Columbia also decided to ban its usage.
“Globally, Potassium Bromate was allowed to be used on the assumption that the Bromate residues would not be present in the end product. This assumption failed across the world. Residues were being detected even after reducing the allowed limits of use and therefore, countries started banning it. Our study confirms that residues of Potassium Bromate are present in bread sold in India,” Mr. Bhushan points out.
Under ideal baking conditions, Bromate converts into Bromide which is harmless. However, this does not seem to happen in practice. While there is not much labelling required on non-packaged fast foods, pre-packaged products have to disclose the flour treatment agent used.
“Industry members and experts told us that Potassium Bromate is widely used as it is allowed by law and offers high-quality finish to the final product. When CSE contacted companies whose products were found with Potassium Bromate or Potassium Iodate, six out of 12 came forward to deny use of these chemicals. Only one company was found to be labelling the use of Potassium Bromate,” says Amit Khurana, programme manager, Food Safety and Toxins team at CSE.
What do CSE test results show?
Eighty-four per cent (32/38) samples were found with Potassium Bromate/Iodate in the range of 1.15-22.54 parts per million (ppm). Seventy-nine per cent (19/24) samples of packaged bread, all samples of white bread, pav, bun and ready-to-eat pizza bread and 75 per cent (3/4) samples of ready-to-eat burger bread tested positive.
High levels of Potassium Bromate/Iodate were found in sandwich bread, pav, bun and white bread. Products of Perfect Bread, Harvest Gold and Britannia were those with higher levels.
No residues were found in all four tested products of Defence Bakery (Whole Wheat Bread, Jumbo Slices Brown, Brown Bread, Multigrain), one out of four samples of English Oven (Sandwich Bread) and one out of two samples of Nirula’s (burger bread of Chatpata Aloo Burger).
Only one brand – Perfect Bread – labels use of Potassium Bromate. No maker among those tested labels Potassium Iodate. Only Britannia denied use of Potassium Bromate or Iodate.
Products of all five popular multinational fast food outlets selling pizza and burger were found positive with Potassium Bromate/Iodate. These include KFC, Pizza Hut, Domino’s, Subway and McDonald’s. Except Domino’s, others have denied use.
Samples of two other fast food outlets — Nirula’s and Slice of Italy — also tested positive for Potassium Bromate/Iodate. Slice of Italy have denied use of the chemicals.

A BITE OF CANCER?

CSE test and results

A new study by Delhi-based non-profit Centre for Science and Environment (CSE) has shown that 84 per cent of bread and bakery samples collected from the city contain residues of potassium bromate, potassium iodate or both. Potassium bromate (KBrO3) and potassium iodate (KIO3) are chemical food additives which, according to Indian food regulations, can be used by bread makers and bakeries as flour treatment agents. Potassium bromate helps achieve high rising and a uniform finish. But the safety of these additives is under a cloud.
Popularly used in many parts of the world a few decades ago, potassium bromate was allowed based on the assumption that no residue of bromate would be found in the final product. However, studies began to find detectable residues of bromate in finished products. Other studies showed that bromate was a possible carcinogen. In the 1980s and early 1990s, global scientific expert committees began reducing the allowed limit of use for bromate. Eventually, they recommended not using potassium bromate at all, a warning that was heeded in many countries. Potassium iodate is also banned in many countries as it can lead to higher intake of iodine, which can potentially affect thyroid function. But India continues to allow the use of these treatment agents, exposing people to the risk of consuming them through bread and bakery items.
To find out if potassium bromate and potassium iodate are present in different types of breads, the Pollution Monitoring Laboratory (PML) at CSE collected 38 bread and bakery samples from retail shops, bakeries and fast food outlets in Delhi during May-June 2015. The samples included popular varieties of white bread, whole wheat/atta bread, brown bread, multigrain bread, sandwich bread, pav, bun, ready-to-eat burger bread and ready-to-eat pizza bread. The tests were conducted on a UV-visible spectrophotometer using a published method. Both potassium bromate and potassium iodate oxidise the dye, producing the same colour and indicating the presence of either one or both chemicals. The results were startling.
Thirty two of 38 samples or more than 84 per cent of samples tested were found to contain potassium bromate and/or iodate in the range of 1.15–22.54 ppm (parts per million). Moreover, residues of potassium bromate and/or iodate were found in all product categories tested by PML (see ‘A grim report card’).
All samples of white bread, pav, bun and ready-to-eat pizza bread were found to contain potassium bromate and/or iodate. Nineteen of 24 samples or 79 per cent of bread and about 75 per cent of ready-to-eat burger bread also tested positive for the chemicals.
The highest level of potassium bromate and/or iodate was found in sandwich bread. This was followed by pav, bun and white bread. Even the average level of the residues was high in these product categories.
Products of Perfect Bread, Harvest Gold and Britannia were found to contain high average levels of potassium bromate and/or iodate. Harvest Gold Sandwich bread had the highest concentration of the chemicals.
Products of all seven popular fast food outlets selling pizza and burger tested positive for potassium bromate and/or iodate, but at levels lower than those found in bread, pav and bun.
Download the CSE Policy Brief (POTASSIUM BROMATE/IODATE IN BREAD AND BAKERY PRODUCTS) and CSE Lab Report (Potassium Bromate or Potassium Iodate in Bread). View the CSE presentation here.

Double check
To confirm the results of PML, CSE selected four samples of the brands tested earlier and sent them to a reputed third-party application laboratory in September 2015. These samples were of the same products, but belonged to different batches and were produced on different dates than those tested earlier by PML. The third-party lab conducted its tests using ion chromatograph with conductivity detector, a prescribed technique to detect bromate. PML also tested these four samples.
Their results confirmed the presence of bromate residues in two samples—Harvest Gold and Perfect Bread (see Table 1). They also confirmed the absence of bromate residues in breads of Defence Bakery. Britannia was the only sample in which there was no bromate, indicating that the residues found by the CSE study were of potassium iodate. The results of the external lab also confirm the use of potassium iodate by the bread-making industry.
Missing labels
Perfect Bread, which tested positive for potassium bromate and potassium iodate, is the only brand to declare that it uses potassium bromate on its label (see Table 2). Harvest Gold, which tested positive in PML as well as third-party lab tests, and Defence Bakery do not even label the class title—flour treatment agent—as required by the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. Further, the class title labelled across brands is inconsistent. No other packaged bread maker mentions either additive, even if they tested positive in PML tests. There were no labels on bread for ready-to-eat pizza and ready-to-eat burgers as they are non-packaged and are not required by existing laws to carry such labels.

Industry reactions
CSE approached the 12 companies whose samples were positive for bromate and/or iodate (according to PML tests) for their position on the use of these chemicals. Britannia was the only sliced bread manufacturer to respond to CSE’s queries. “All our products are 100 per cent in compliance with the existing food safety regulations,” wrote A Savitri, head for scientific and regulatory affairs at Britannia, in an email. “We do not use potassium bromate, potassium iodate in any of our bread variants.”
The other five companies that categorically denied the use of these additives were Slice of Italy, McDonald’s, Pizza Hut, KFC and Subway, all of which are fast food brands. Le Marche said it was not aware if potassium bromate was being used in the improver mix they sourced for bread-making (see ‘Passing the buck?’). Harvest Gold Industries, LR Foods Pvt Ltd (makers of Perfect Bread), Mrs Bector’s Food Specialties Ltd (makers of English Oven Bread), Nirula’s Corner House Private Limited and Domino’s Jubilant FoodWorks Ltd have not responded to CSE’s requests for reactions yet.
Health impacts of the two chemicals
Evidence about the health effects of potassium bromate and potassium iodate were mounting through the latter half of the 20th century.
In an evaluation in 1986, the International Agency for Research on Cancer (IARC), associated with the World Health Organization (WHO), stated that there was sufficient evidence to show the carcinogenicity of potassium bromate. The chemical was found to cause renal tubular tumours (adenomas and carcinomas), thyroid follicular tumours and peritoneal mesotheliomas in laboratory animals. In 1999, IARC acknowledged that exposure to potassium bromate could occur due to its use as a dough conditioner and classified it as Class 2B which means “possibly carcinogenic (cancer-causing) to humans”.
The Joint Expert Committee on Food Additives (JECFA), administered by WHO and Food and Agriculture Organization (FAO), had started evaluating potassium bromate as a flour treatment agent in 1964. In 1983, the committee temporarily accepted the use limit of 75 ppm, provided there were negligible residues in the end product. It was assumed that all bromate gets converted into bromide during the baking process. In 1989, however, the committee endorsed its earlier recommendation that “as a general principle, bromate should not be present in food as consumed”. When residues of bromate continued to be detected in finished products, the committee reduced the use limit to 60 ppm.
In 1992, JECFA stated that “the use of potassium bromate as a flour treatment agent was not appropriate”. With the availability of safer alternatives, the use limit of 60 ppm was finally withdrawn.
Long-term carcinogenicity studies and in vivo and in vitro mutagenicity studies showed that potassium bromate was a “genotoxic carcinogen” or a chemical agent that damaged genetic information, causing mutations. In 1995, JECFA reiterated its conclusion of 1992 because evidence showed that even when potassium bromate was used for flour treatment at “acceptable levels”, bromate was nevertheless present in bread. In 2012, Codex Alimentarius, an international food safety reference agency of the WHO and FAO, formally removed potassium bromate from the list of additives in line with the JECFA view.
European countries and the UK were the first to heed the recommendations and ban the use of potassium bromate in 1990 (see ‘Ban or no ban?’). Countries like Australia, New Zealand, Canada and China followed suit. A spokesperson from UK’s Food Standards Agency wrote to CSE in an email: "Until 1990, it had been permitted in the UK as a flour improver, but was removed from the permitted list following a review from the UK Committee on Toxicity (COT). Since 1995, food additives legislation has been harmonised within all Member States of the European Union, including the UK. Potassium bromate is not included on the current additives positive list and is therefore not permitted for use within the EU."

Similarly, in 1965, JECFA recommended that potassium iodate should not be used as a flour treatment agent due to the possibility of a higher intake of iodine. The committee stated its use may result in the intake of iodine at a level which is five or 10 times the daily recommended (100-200 µg) value. Iodate is used in smaller quantities to iodise salt than when it's used to treat flour. Also, salt is consumed in smaller quantities unlike bread. Accordingly, iodate is not found in the approved list of food additives in many countries.
The European Food Safety Agency referred to studies in its scientific opinion of 2014 which state that both insufficient and excessive iodine can lead to thyroid disorders, and hypo- and hyperthyroid status in humans. Chronic excessive iodine intake may accelerate the development of sub-clinical thyroid disorders to overt hypothyroidism or hyperthyroidism, increase the incidence of autoimmune thyroiditis and increase the risk of thyroid cancer, it adds.
It’s high time for India

The CSE study found high levels of potassium bromate and/or iodate in pav



With changing food habits and paucity of time, Indian consumers are increasingly opting for bread as part of meals. "We consume around three to four packets of bread per week in our five-member family. Bread is easy to consume, instant, quick and a handy food option due to which I prefer it for my children," said Poonam Talwar, a housewife and resident of South Delhi. While white bread accounts for about 75 per cent of the market share, brown bread and multi-grain bread are among the fast-growing segments due to rising health awareness among consumers. "We only purchase Atta Bread because we consider it as healthy as roti," added Talwar.
The Indian bread industry, estimated at Rs 33 billion in 2015, is expected to grow at 10 per cent and touch Rs 53 billion by 2020, according to market intelligence firm ValueNotes. Other factors driving the growth of the industry are increasing disposable incomes, growth in the organised retail sector and increasing consumption of packaged food. While the urban market constitutes about 65 per cent of the demand, rural demand is growing faster. Britannia, Modern Foods, Bonn, Kitty, Harvest are among the market leaders.
With rising preference for bread among Indians, food safety regulations in the country demand attention considering the potential adverse health impacts of potassium bromate. While the Food Safety and Standards Authority of India (FSSAI) had discussed the issue of banning potassium bromate in 2011, it has not taken a final decision yet.
As of today, India allows the use of both chemicals in bread-making and bakeries. According to Food Safety and Standards (Food Product Standards and Additives) Regulations, 2011:
Maximum level of use of potassium bromate and/or iodate in bread is set at 50 ppm.
Maximum level of use of potassium bromate in flour for bakery is set at 20 ppm.
Maximum use limit of potassium bromate is set at 20 ppm in maida (refined wheat flour), if used for bakery.
These regulations are insufficient to ensure the safety of finished products, says CSE. Monitoring how much of the two additives bread makers use during production requires onsite inspection. This may not always be possible. Also, since it was assumed that the use of potassium bromate does not leave behind any residues in finished bread, residue limits were never set. As a result, the presence of residues cannot be used to establish overuse of the chemicals by the producer.
There is limited clarity on clubbing potassium bromate and/or iodate, as one of the two (potassium bromate) is linked with cancer and is individually addressed otherwise, for example in flour for bakery. Clubbing the two anyways leaves a big range for bread makers to use potassium bromate. Additionally, as potassium bromate is allowed in flour for bakery and/or maida for bakery, residues of it could be present in other bakery products not tested by PML.
Bureau of Indian Standards (BIS) also provides standards for a few bread variants, allowing potassium bromate and/or potassium iodate to be used in white bread and wheat meal bread. Potassium bromate is also allowed in protein-fortified bread and milk bread. Effectively, potassium bromate can be used up to 50 ppm levels.
But the chorus of expert opinions against the use of potassium bromate is growing. “Carcinogenic potential of potassium bromate is proven in animals and is likely to be carcinogenic in humans as well. In such a situation, its use should be restricted/banned as food additive. A strict monitoring policy is the need of the hour,” said Vedant Kabra, director of Department of Surgical Oncology at Fortis Memorial Research Institute, Gurgaon. Cancer scientist Sukta Das, former assistant director at Chittaranjan National Cancer Institute, Kolkata, echoes Kabra’s opinion. Principal scientist at Lucknow’s Indian Institute of Toxicology Research, P D Dwivedi, added, “Evidence based on animal studies is sufficient and there is no need for human studies. Moreover such experiments are unethical in humans.”
Passing the buck?
It is not clear whether bread makers know what additives are used in the ingredients. When CSE approached Le Marche chef and production head Kunal for his reaction to the detection of potassium bromate and/or iodate residues in their bread samples, he said he was unaware of what went into the products. “We do not add potassium bromate or iodate in bread flour. Instead, we use bread improver mix which does not declare any treatment agent on the label. Therefore, we are not aware of whether it has bromate or not.”
Existing food packaging and labelling standards leave gaps for the use of flour treatment agents such as potassium bromate and potassium iodate. While the standards require the name or recognised identification number of additives to be mentioned on labels in case of pre-packaged foods, there is no such requirement in place for flour for bakery. “People are not aware if they are using potassium bromate as they use improver mix. But this improver mix mostly has potassium bromate. Sometimes ascorbic acid is also present in combination,” said Ramesh Mago, owner of Kitty Industries and president of All India Bread Manufacturers’ Association (AIBMA).
Gaurav Sukwani, managing director at Popular Foods and Bakers, Agra, made the same claim. “Instead of direct use of potassium bromate or ascorbic acid, manufacturers mostly use improver mix because quantity precision is needed. Bromated improvers are most popular as they give a perfect finish to the end product,” he said.
Why the industry prefers potassium bromate over other additives
Industry and scientific experts confirm that potassium bromate is widely used by bread makers because of the quality of results it provides. “Potassium bromate is available in the market and is not banned yet by the FSSAI, therefore manufacturers are using it. It is not a violation of rules. Nothing can beat potassium bromate as a treatment agent,” said Mago.
Ascorbic acid is considered a healthy alternative by experts, but it is a fast-acting oxidising agent and does not lead to comparable results. “Potassium bromate is the most popular flour treatment agent used in bread-making because it is cheaper and gives better results than other alternatives such as ascorbic acid,” said D Indrani, principal technical officer at Central Food Technological Research Institute, Mysore. Glucose oxidase is another alternative which was approved by FSSAI in 2015. Other improvers and flour treatment agents approved by law include ammonium persulphate, ammonium chloride and amylases.
Though bread is a low-value, low-margin and high-volume business, the cost of adopting safer alternatives is insignificant, says CSE. At an approximate per kg price of Rs 330 for potassium bromate, Rs 450 for ascorbic acid and Rs 6,500 for glucose oxidase, the cost of using only potassium bromate is less than one-sixth of using ascorbic acid and less than one-eighth of using glucose oxidase alone. These costs are calculated as per 50 ppm and 200 ppm, the maximum use limits for potassium bromate and ascorbic acid respectively as per law, and at 20 ppm of glucose oxidase as an average recommended dose. However, in absolute terms, the increase in cost is minimal. For a 400-g loaf of bread, it is less than 1.5 paisa for ascorbic acid and 2 paisa for glucose oxidase.
CSE recommendations
The FSSAI should prohibit the use of potassium bromate in making bread and bakery products with immediate effect. Considering that it can cause cancer, is banned in most parts of the world, and has healthy alternatives, there is no reason why this chemical should be allowed, specifically when residues are found to be present in the end-product. Complete prohibition would ensure that this chemical is not used in improver mix, as part of maida or flour for bakery. It will also ensure that it is not used in proprietary foods such as ready-to-eat burger bread and ready-to-eat pizza bread which don’t carry any labelling according to current laws.
The use of potassium iodate as a flour treatment agent in bread and other bakery products should not be allowed by the FSSAI. It is not recommended as a flour treatment agent in several countries due to possible higher intake of iodine which can potentially affect the functioning of thyroid.
BIS should amend relevant available standards. This would ensure that both potassium bromate and potassium iodate are not allowed as improver/flour treatment agents in bread and bakery products.

Breads, pavs, buns and pizza bases contain cancer-causing chemicals, says latest CSE report

According to the report, 84 per cent of bread and bakery samples collected from across Delhi contain residues of potassium bromate, potassium iodate or both.
While potassium bromate is said to be a Class 2B carcinogenic, which means it may cause cancer, potassium iodate can lead to “thyroid disorders, increase the incidence of autoimmune thyroiditis and increase the risk of thyroid cancer.”
Do you know the bread you consume can increase the risk of cancer? And no, this is not restricted to just white bread, but brown, multigrain, wholewheat and even your pavs, buns and pizza breads.
According to a study released by the Centre for Science and Environment (CSE), 84 per cent of bread and bakery samples collected from across Delhi contain residues of potassium bromate, potassium iodate or both. While potassium bromate is said to be a Class 2B carcinogenic, which means it may cause cancer, potassium iodate can lead to “thyroid disorders, increase the incidence of autoimmune thyroiditis and increase the risk of thyroid cancer,” the report said.
But why are these chemicals used in breads? The report says potassium bromate (KBrO3) helps achieve high rising and a uniform finish, and the potassium iodate (KIO3) is used by breadmakers as flour treatment agents. The chemicals were popularly used across the world till the the late 1980s and early 1990s, when there was a conscious effort to minimise their use following evidence pointing towards adverse impact on the health of consumers.
To find out if potassium bromate and potassium iodate are present in different types of breads, the Pollution Monitoring Laboratory (PML) at CSE collected 38 bread and bakery samples from retail shops, bakeries and fast food outlets in Delhi during May-June 2015. The samples included popular varieties of white bread, whole wheat/atta bread, brown bread, multigrain bread, sandwich bread, pav, bun, ready-to-eat burger bread and ready-to-eat pizza bread. The brands included many well-known bread brands as well as seven fast food chains, both domestic as well as international.
The study found that 84 per cent (32/38) samples were found with potassium bromate or iodate in the range of 1.15-22.54 parts per million (ppm). Around 79 per cent (19/24) samples of packaged bread, all samples of white bread, pav, bun and ready-to-eat pizza bread and 75 per cent (3/4) samples of ready-to-eat burger bread were positive.
“The highest level of potassium bromate and/or iodate was found in sandwich bread. This was followed by pav, bun and white bread. Even the average level of the residues was high in these product categories,” says the report. The report says most bread brands do not even name the two chemicals in the list of ingredients.
According to the report, the use of potassium bromate and/or iodate has been banned in several countries across the world, including Australia, significant parts of Europe, Canada and China, among others. The US and India have no such ban in place, with the former asking bakers to voluntarily avoid using it.
The CSE recommends that the The Food Safety and Standards Authority of India (FSSAI) “should prohibit the use of potassium bromate in making bread and bakery products with immediate effect. Considering that it can cause cancer, is banned in most parts of the world, and has healthy alternatives, there is no reason why this chemical should be allowed, specifically when residues are found to be present in the end-product.” It suggests a similar ban for the use of potassium iodate as well.
Reacting to the CSE report, Health Minister JP Nadda said, “We are seized of the matter. I have told my officials to report to me on an urgent basis. There is no need to panic. Very soon we will come out with the (probe) report.”

Potassium bromate, potassium iodate in bread: This is how they can affect your health!

New Delhi: Raising new health concerns, a new study by Centre for Science and Environment (CSE) has found that 84% of bread and bakery samples collected from the national capital contain residues of potassium bromate (KbrO3) and potassium iodate (KIO3) or both.
Long-term health impact of potassium bromate:
According to the International Agency for Research on Cancer (IARC), there was sufficient evidence that showed the carcinogenicity of potassium bromate.
The chemical was found to cause - renal tubular tumours (adenomas and carcinomas) thyroid follicular tumours peritoneal mesotheliomas in laboratory animals.
Also, long-term carcinogenicity studies and in vivo and in vitro mutagenicity studies showed that potassium bromate was a “genotoxic carcinogen” or a chemical agent that damaged genetic information, causing mutations.
Potassium iodate and health impacts:
Similarly, potassium iodate is ​not recommended as a flour treatment agent in several countries due to possible higher intake of iodine.
Studies showed that both insufficient and excessive iodine can lead to thyroid disorders, and hypo- and hyperthyroid status in humans, thereby increasing the risk of thyroid cancer.
Although, evidence about the health effects of potassium bromate and potassium iodate were mounting, KbrO3 and KIO3 - both are chemical food additives – which according to Indian food regulations, can be used as flour treatment agents. 
Considering that both the chemicals can cause cancer, CSE recommended that FSSAI should prohibit the use of potassium bromate and potassium iodine in making bread and bakery products with immediate effect.
The Delhi-based public interest research and advocacy organization​ also stressed that BIS should amend relevant available standards to would ensure that both the chemicals are not allowed as improver/flour treatment agents in bread and bakery products.

CSE Study Claims Breads, Buns Contain Harmful Chemicals

Baked loaves of bread placed on trays at a bakery shop 
Quick Read
Potassium Bromate used in breads, has been declared as possibly carcinogenic to humans
Another ingredient Potassium iodate can lead to higher intake of iodine, which may affect thyroid function

Bread, buns, biscuits and ready to eat pizza breads are some of the most commonly used instant food items. However, a research claims that these products may contain elements which could be carcinogenic to humans.
A study by Centre for Science and Environment has found that 84% of bread and bakery products samples collected from Delhi contained residues of Potassium Bromate and Potassium Iodate. According to the International Agency for Research on Cancer (IARC), Potassium Bromate has been declared as possibly carcinogenic to humans (Class 2B).
Potassium iodate is also banned in many countries as it can lead to higher intake of iodine, which can potentially affect thyroid function. But India continues to allow the use of these treatment agents.
CSE claims that samples of Perfect Bread, Britannia and Harvest tested contained high levels of Potassium Bromate.
Potassium Bromate (KBrO3, E number - E924) is a flour improver that acts as a maturing agent. It is a colourless, odourless and tasteless white crystal/powder.
It is a toxic substance and has various health effects. Joint FAO/WHO Expert Committee on Food Additives after evaluating the health risk of Potassium Bromate concluded that its use as a flour treatment agent is not acceptable.
It has been banned from use in food products in the European Union, Canada, Nigeria, Brazil, South Korea, Peru and some other countries. It was banned in Sri Lanka in 2001 and in China in 2005.
Potassium Bromate can cause abdominal pain, diarrhoea, nausea, vomiting, kidney failure, oligonuria (low output of urine), anuria (failure of kidneys to produce urine), deafness, vertigo, and hypotension, depression of the central nervous system, thrombocytopenia with other related health problems. It also affects the nutritional quality of bread by degrading the vitamins and essential fatty acid contents of flour.
Significant differences in essential fatty acid content of flour treated with bromate or in bread made from flour containing bromate have been reported in several studies.
But the Food Safety and Standards Authority of India (FSSAI) permits use of potassium bromate and/or potassium iodate in bread and bakery products. As per the Food Safety Standards (Food Product Standards and Additives) Regulations, 2011 the limit for maximum level of use of potassium bromate and/or potassium iodate is set at 50 mg/Kg in bread. In flour for bakery potassium bromate is permitted with the maximum level of use at 20 mg/Kg.

FSSAI issues draft notification on use of Ethylene in ripening of fruit

New Delhi
The apex food regulator Food Safety and Standards Authority of India (FSSAI) has issued a draft notification on the use of Ethylene for the purpose of fruit ripening. According to sources, the apex body sees this as the best available option for the purpose, as this would lessen carbide powder linked food safety risk. Calcium carbide is used in India on mass level for fruit ripening.
The draft says that in the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011, in Regulation 2.3, in sub-regulation 2.3.5, the following provision shall be inserted namely, “Provided that fruits may be artificially ripened by use of Ethylene gas at a concentration upto 100 ppm (0.01%) depending upon the crop, variety and maturity.”
The authority says that it would consider objections and suggestions on the draft till June 11.
Meanwhile, experts feel that for purpose of fruit ripening, Ethylene is certainly the best option available. Ashwin Bhadri, CEO, Equinox Labs, while speaking on the safety of Ethylene gas used for the purpose of fruit ripening, states, “Fruits are indispensable part of the staple diet in all corners of the world. These food products play an important role in providing the necessary micronutrients which our daily fill of palate is incapable of providing. The entire ripening process of the fruits occurs through scheduled supply and production of ripening hormones, a large part of which is played by Ethylene gas. This hormone, also known as the secondary metabolite of plants, is under the control of genes, activated only by external and internal conditions. 0.1-1 ppm Ethylene is naturally effective for fruit ripening.”
Expressing his view on the notification, Dr Pankaj Jaiminy, assistant VP (food, health & cosmetics) - testing, certification and inspection, TÜV SÜD South Asia, states, “This notification has brought clarification on use of artificial ripening process. Earlier, under Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011, in Regulation 2.3, in sub-regulation 2.3.5, it is not allowed to use carbide or calcium carbide for artificial ripening of fruit. However, with the new draft notification, it is clarified that Ethylene up to 100 ppm is permissible depending on crop, variety and maturity. This will help fruit processing industry to regulate the process and validate the usage of Ethylene gas.”
But what is Ethylene?
Ethylene (C2H4, also known as Ethene) is a gaseous organic compound that is the simplest of the Alkene chemical structures (alkenes contain a carbon-carbon double bond). Commercially, Ethylene is the most produced organic compound in the world and is used in many industrial applications. Ethylene is also a gaseous plant hormone, which assists in the process of ripening.
Usually, the amount of gassing is restricted to around 1,500 - 2,000 PPM for 24 to 48 hours. However, the carbon dioxide levels should be monitored in ripening rooms since at high temperature (20°C), ripening process leads to more production of CO2. 
Bhadri further explains that being a natural plant hormone, Ethylene is a safe ripening agent in a controlled environment.
Talking about some of the hazards of artificial ripening of fruits using harmful chemicals, he states, “When calcium carbide comes in contact with moisture, it produces acetylene gas, which is quite similar in reaction to the natural ripening agent Ethylene. However, the rising market needs of fruits and the greed to supply more in less time has resulted in heightened usage of calcium carbide (CaC2). This chemical is widely used and is gaining fast popularity for artificial ripening of fruits. It contains traces of Arsenic and Phosphorous hydrides, which are deemed cancerous for human beings. Known as potential carcinogen, it is capable of altering human genes, and these modifications are proved in various tests internationally. Banned in various countries, this chemical is freely used in India, Pakistan and few other countries, in amount immeasurable. The hydrides found, cause many short-term and long-term complications. Ethylene becomes toxic if amount used is >33%. However, traces of calcium carbide bio-accumulates to cause disorders. Food safety authorities in India have raided many markets, distributors and farms for eradicating the use of the powder.”
How safe is Ethylene?
Treatment of fruits through Ethylene gas is one of the most appropriate, safe, fast and easy methods for ripening fruits and is also accepted worldwide. With rising health concerns owing to illegal methods used for ripening of fruits, many countries have now definite protocols for using natural ripening agents such as ethylene gas under specific dose limits. Countries like USA and the UK allow using ethylene for post-harvest ripening of some specific fruits. Furthermore, International Federation of Organic Agriculture Movements considers, “Ethylene gas for ripening fruits’ in its list of Substances for Organic Production and Processing.
Speaking on safety terms, Jaiminy explains, “Ethylene is a natural hormone that induces ripening in fruits. Hence, fruits ripened through Ethylene maintain natural colour, taste, aroma and quality. Maximum permissible limit of using Ethylene gas is 100 ppm. However, Ethylene must be used under controlled temperature and humidity levels. Unlike Ethylene gas, calcium carbide has no control limits defined by any country and it is illegal in many countries. It deteriorates the quality of fruits and leaves deposits of industrial contaminants on the external peel posing many health risks for consumers.”

DINAMALAR NEWS


Mango growers, traders taught safe ripening methods at workshop

Mango traders in the city, who are suspected of using the hazardous Calcium Carbide to artificially ripen the fruit, joined mango farmers in learning safe and legalfruit ripening methods at a workshop organised by the Horticulture Department here on Saturday.
Though the workshop, taken by the faculty of College of Horticulture, was organised for the benefit of mango farmers ahead of the three-day Mango Mela, scheduled to begin at Curzon Park on May 27, traders too joined in.
Dakshayini Badiger, food safety officer, Mysuru, said the traders who operate on Akbar Road in the city had approached officials of the Food Safety and Standards Authority of India (FSSAI) seeking their guidance on using alternative ripening methods. Last year, action was taken against a few of them for allegedly using Calcium Carbide.
Along with the farmers, the traders were trained in using ethylene gas spray, a legally permitted ripening agent, Ms. Badiger said. The participants of the workshop were taught how to maintain ideal temperature and ventilation in the room or godown used while administering the ethylene gas spray.
There was also a presentation on achieving the desired ripening by freezing mangoes. Meanwhile, many mango merchants on Akbar Road on Sunday were found using ethylene spray.
At the Mango Mela, 30 will be put up at Curzon Park, and the king of fruits will be sold at reasonable rates. Varieties such as Alphonso, Badami, Raspuri, Mallika and Malgova, besides pickles of many kinds, will be available, said Horticulture Department officials.

Khyber’ letter on milk adulteration accusations From Director of Khyber

Srinagar, 
Respected fellow members of the society,
Today I would like to directly address members of our community and society about the controversy relating to quality of Khyber Milk. As it has been observed, unfortunately, Khyber Agro Farms Pvt. Ltd. has been again recently accused for selling adulterated and substandard Milk.
Let us take this opportunity to clear out- 
- That the samples relating to the recent controversy are of 17th, July 2013. We have previously responded to the said issue through our press releases on 20th, December 2013 & 7th, April 2016. We are still fighting the case legally and Khyber believes in and trusts the Hon’ble judicial system and thus cannot comment on the ongoing case.
- It is reiterated that none of the samples collected after the sample of 17th, July 2013 have failed the quality tests
- That NONE of the recently collected samples by the Food safety Department & sent to laboratories outside the state have been declared adulterated and/or harmful.
We as a team and as members of the same community who, also, happen to consume same products do not accept the allegation of supplying adulterated and/or substandard Milk.
In 18 years of being in Dairy Business, samples of Khyber Milk & Milk products have been lifted number of times by authorities which have been reported to be standard and fit for human consumption and for the first time the sample lifted on 17th, July 2013 was claimed to have been adulterated. We are contesting the allegation and are fighting the issue legally in the court of justice.
We at Khyber always believe in specializing in quality and providing the best to our consumers, be it any product or service. We not only take Kashmir as a market to operate our businesses in but take its citizens as a part of the Khyber family. Never before has the team at Khyber felt so dejected and let down. We have been victimised very cruelly as our consumers were forced to believe that the recent episode was a result of new test finding us guilty of adulteration which is far from truth.
However, Khyber would like to congratulate its well wishers and ever growing large section of followers that during the previous month we had gone through strict inspections at our Plant and yet again our samples were sent across the laboratories in India by the Food Safety & Standards Department. It gives us pleasure to report that we have come out with flying colours as not only one but two but two different FSSAI accredited laboratories stationed outside the state have reported our products to be free from any kind of adulteration.
Eighteen years back when Khyber started the first Milk Processing Plant in Private sector in Kashmir valley, the state undertaking namely JKMPCL was increased the procurement rates of Milk from Rs. 7/- to Rs. 9/- i.e. an increase of Rs.2/litre the day Khyber started functioning so that the it could retain the farmers whom it was procuring the Milk. Since then there is no looking behind in the remuneration to Milk farmers for their Milk. Khyber took the first step in this regard which revolutionized the dairy sector of Kashmir by empowering the local milk farmers who are now, as on date, getting Rs. 28 to Rs 30 per litre of Milk.
Even though we did not supply our dairy products for a month and suffered heavy losses, we would never hesitate to be strict on our quality and think first about the wellbeing of our fellow citizen. We would further like to remind the people of the state that Khyber Milk had never stopped its supply to its consumers even during the hard times of uncertainty in the state.
Team Khyber kept on investing in projects and opportunities to provide employment and reduce dependency on outside manufacturers even during such harsh times. Khyber believes that milk is an essential commodity to our community and prices should be kept as low as possible without compromising with the quality. Let it be known is that our state is the only state in the entire country where price of milk is capped, thus ruling out the scope of abnormal profits.
Team Khyber currently employees around 1,000 people directly and 5,000 people indirectly. Khyber procures Milk directly from 5,000 farmers across the valley & outside and the number is growing.
Khyber Agro is the only ISO 22000:2005 certified Milk Processing Plant in the valley with a fully equipped and functional Microbiological as well as chemical laboratory in accordance with Food Safety and Standards Act 2006, and rules 2011.
We have started the production at our Milk Plant and the sales are growing by leaps and bounds day and night. We thank consumers for reaffirming the trust they have shown always.
Sincerely yours
Abdul Manan Tramboo
Fourth Generation Entrepreneur of the Khyber Group.