RSS

Welcome to PesPro

31 May 2016

Tuesday

Have A Happy Day

This blog attempts to enrich the knowledge of various stake holders in Food chain with  emphasis on world class technologies

Food for thought

Thirukkural – திருக்குறள்

        

அதிகாரம்/Chapter/Adhigaram: குறிப்பறிதல்/Recognition of the Signs /Kuripparidhal 110
இயல்/ChapterGroup/Iyal: களவியல்/The Pre-marital love/Kalaviyal 12
பால்/Section/Paal: காமத்துப்பால்/Love/Kaamaththuppaal 3
குறள் 1096
உறாஅ தவர்போற் சொலினும் செறாஅர்சொல்
ஒல்லை உணரப் படும்
மு.வ உரை:
புறத்தே அயலார் போல் அன்பில்லாத சொற்களைச் சொன்னாலும், அகத்தே பகையில்லாதவரின் சொல் என்பது விரைவில் அறியப்படும்.
சாலமன் பாப்பையா உரை:
(பேசினேன்) அவள் யாரே எவரோ என்று பதில் சொன்னாள்; சொன்னாலும், மனத்தில் பகை இல்லாத அவளது சொல்லின் பொருள் விரைவில் அறியப்படும்.
கலைஞர் உரை:
காதலை மறைத்துக் கொண்டு, புறத்தில் அயலார் போலக் கடுமொழி கூறினாலும், அவள் அகத்தில் கோபமின்றி அன்பு கொண்டிருப்பது விரைவில் வெளிப்பட்டுவிடும்
Couplet 1096
Though with their lips affection they disown,
Yet, when they hate us not, ’tis quickly known
Explanation
Though they may speak harshly as if they were strangers, the words of the friendly are soon understood
Transliteration
Uraaa Thavarpol Solinum Seraaarsol
Ollai Unarap Patum
 
2 Comments

Posted by on April 19, 2013 in Pest Management Training

 
Image

Worm in packaged drink

C__Data_Users_DefApps_AppData_INTERNETEXPLORER_Temp_Saved Images_31_05_2016_009_015

 
Leave a comment

Posted by on May 31, 2016 in Pest News

 
Image

Bread, Bun,Burger, Pizza – sample collections in full swing

C__Data_Users_DefApps_AppData_INTERNETEXPLORER_Temp_Saved Images_31_05_2016_103_008

 
Leave a comment

Posted by on May 31, 2016 in Enforcement

 

Food Safety Enforcement News:India updates – 31.05.2016

Food ‘cops’ raid Moreish firm

Patna: The food safety wing of the state health department on Monday collected samples of bread from Moreish Foods Limited’s unit at Jagdeopath to check the presence of Potassium bromate and Potassium iodate in its products. The samples of cakes and ‘maida’ have also been collected and sent to the food safety lab in Kolkata.
Incidentally, the Centre for Science Studies recently came out with a study saying some bread samples contained both these chemicals which are carcinogenic (causing cancer).
The officials also confiscated pan masala, gutka, zarda and other smokeless tobacco products worth Rs30,000 from three shops in Phulwarisharif on Monday.
The department has not yet given its go-ahead to ‘Dosa Plaza’ to operate its joint at Biscomaun building. In the raid conducted on Sunday, the joint could not produce the mandatory food licence. “The manager claimed that he did posses the certificate, but was not available with him at the time of the raid. So, we ordered him to close the shop till he showed the licence or get it from the department concerned,” an official said.
The officials were shocked to see one of the cooks in Rajasthan Hotel at Fraser Road having a wound. “The fungi on the wound was clearly visible during the raid,” said an official. The hotel has also been asked to close its kitchen till it satisfies the standard requirements. Turmeric, flour and other food samples were collected from the hotel for investigation.
The kitchen of Pal Hotel on Budh Marg was also shut for its “unhygienic condition”. The officials said the hotel had been asked to rectify and submit an application for fresh inspection to the department. If the department is satisfied, the kitchen would be given green signal to function. Samples of paneer, noodles and a few other items were also collected and sent for lab test.
The raiding team had four officials, including food safety officer Mukesh Kashyap and food safety inspector Sudama Chaudhary.

100 litres of adulterated tomato sauce thrown in gutters by FSDA

AGRA: More than 100 litres of pungent smelling tomato sauce was thrown in gutters by team of Food Safety and Drug Administration (FSDA) on Monday in Kheragarh, Agra district.
A team lead by designated officer Ramnaresh Yadav of district food safety department along with junior colleagues conducted surprise raid at a godown owned by Manoj Kumar and found large quantity of adulterated sauce which was about to be dispatched in retail market of Agra city.
Kheragarh is a hub of huge market for adulterated food items. It is a stronghold of the ‘milk mafia’ and now it’s turning out to be major supplier of adulterated food items in Agra, Etah, Mathura and other nearby districts.
Speaking to TOI, Ramnaresh Yadav said, “We got an input about adulterated sauce been ready to transfer in city to be served in various restaurants. We found more than 100 litres of pungent smelling sour tomato sauce, which was store in big canisters.”
“We have taken a sample of sauce and send for laboratory examination, while the rest was thrown in gutter. We will book Manoj Kumar, once the laboratory sends its scientific report of adulteration,” he added.
On anonymity a source of FSDA claimed, that sauce served with fast food in scores of restaurants in city and on street food corner are adulterated and should not be consumed, as they chemical used in making synthetic sauce can cause even cancer.
On suspicion of adulteration, the FSDA team also collected sample of mustard oil from a grocery store, owned by Ved Prakash in Kheragarh.

FDA warns to suspend CP Club’s food licence

FOOD and Drugs Administration (FDA), Nagpur Division has issued notice to Central Provinces (CP) Club, one of the most recognised clubs in city, with a warning of suspension of its food licence from June 21 to July 5.
FDA officials found clear discrepancies during two inspections of the Club, on November 17, 2015 and May 18, 2016 and no efforts on part of the Club caterer to take corrective measures.
Talking to ‘The Hitavada’, Shivaji Desai, Joint Commissioner (Food) said, “Even after the two inspections of the CP Club the management of CP Club had taken no action to take corrective measures to clear discrepancies.
“During the two inspections, FDA found that there were violations of schedule 4 of Food Safety and Standards Act (FSSA) 2006, rules 2011 and regulations 2011. The condition of kitchen was extremely unhygienic, there was no pest control, the water tank was not cleaned, there was no proper place for storage of vegetables, non-veg items,” he said.
FDA has sent a notice to CP Club to suspend its licence with effect from June 21 to July 5.
Joint Commissioner (Food) NR Wakode said, “The first inspection was done by Food Safety Officer (FSO) AD Raut on November 17. He found violation of several rules of FSSA Act, hence he gave oral warning to improve the conditions by November 21. Again when he visited the Club on November 21, no action was taken by ‘The Bakers’, the catering company employed by the Club.” Raut said the caterer had assured to improve the conditions within six months. When the department received another complaint from a member FSO Raut visited the Club on May 18 and found no improvement in the conditions of the kitchen premises. “When the party did not improve after second inspection, FDA had no alternative than to issue a notice on May 20 to suspend its licence,” Raut said. The date of suspension of licence has been fixed according to provisions of FSSA Act. The act gives a time of one month to the party to go in appeal with higher authorities. Wakode mentioned that FDA conducted the inspection under Schedule 4 of FSSA Act 2006. He warned of more such inspections on food business operators and promised action against those found violating rules.
 
Leave a comment

Posted by on May 31, 2016 in Enforcement, Food Safety

 

They Kill The Insects, But What Are They Doing To You?

Every kid has heard his or her mom order them to eat their vegetables (as a vegetarian, it was either that or nothing for me!). Even in school, we were taught that vegetables are an important source of vitamins, minerals and fibre. Of course, all of this is true, but what else are we eating ALONG with the veggies? Let me enlighten you: The pesticides and insecticides that are routinely sprayed on them to keep them from being destroyed. These chemicals have definitely reduced the amount of crops lost, but at what cost?
There is now overwhelming evidence that some chemical pesticides pose a risk to human life.
The pesticide residue problem is a serious food safety issue in India. A 2009 study on the benefits and hazards of pesticides noted that India is the world’s twelfth largest pesticide manufacturer. The study went on to point out that there is now overwhelming evidence that some chemical pesticides pose a risk to human life. A 2013 study on pesticide residues in vegetables in the Andaman Islands found that 34% of the samples collected tested positive for pesticide residue. A 2007 studypointed out the potential side effects of a large number of pesticides. These include chronic liver damage, reproductive disorders, cancer and foetal development issues. While some pesticides have been banned, or have had their use restricted, a fair number are yet to be regulated.
Pesticides don’t just enter our bodies through food. They also seep into groundwater and contaminate sources of drinking water. One survey, conducted on water extracted from hand pumps and wells around Bhopal, found that 58% of the samples were contaminated with organochlorine pesticides. A 2015 study on contamination of the Kaveri river detected the presence of DDT, endosulfan, among other organochlorine pesticides. India banned the use of DDT in agriculture way back in 1989. Once groundwater has been contaminated, it may take years for it to dissipate. In some cases, cleanup may be impossible.
One survey, conducted on water extracted from hand pumps and wells around Bhopal, found that 58% of the samples were contaminated with organochlorine pesticides.
Apart from the contamination issue, pesticides in water bodies also end up in fish. This is also a food safety issue. A 2006 study on the presence of organochlorine pesticides in fish collected from the Calicut region of Kerala did detect the presence of these pesticides in the fish. The concentrations of the chemicals were below the permissible limits, which may be fine for occasional consumption. The problem is that people eat these fish regularly, over a span of several decades.
Pesticide contamination/poisoning is definitely a big food safety issue. The easiest solution would obviously be to eat organic food, i.e., crops grown without pesticides. Unfortunately, organic food is prohibitively expensive. Just take a look at the price tag on these products the next time you’re vegetable shopping. Educating farmers and encouraging them to reduce the use of chemical pesticides would definitely be a step in the right direction. The more organic farms there are, the cheaper the organic food. Education is a long-term solution, though. A shorter term solution could be to provide farmers with safe, or at least safer, pesticides and insecticides at a subsidized rate. The key is to start now!
 
Leave a comment

Posted by on May 31, 2016 in Pesticides residue

 

Food irradiation: What is it and is it safe?

image

Studied and used for more than 50 years now, irradiation is nothing new, but then neither is the debate about it.

Irradiation has been used to sterilize medical and hospital supplies, food packaging materials and cosmetics ingredients for years, but it hasn’t been used widely in food

The World Health Organization says more than 30 countries have granted approval for the irradiation of dozens of foods, but the industry has been slow to expand its use because of fears of consumer backlash.

Here’s a closer look at this controversial food preservation method.

What is irradiation?

Irradiation involves passing foods are through a machine that sends out low doses of ionizing radiation, typically gamma rays, to kill off unwanted organisms. The rays pass through food like microwaves in a microwave oven, but do not heat the food significantly. The process is enough though to disrupt the DNA and kill insects and bacteria that can make people ill.

Like food heated in a microwave, irradiation energy disappears from the food immediately. The food does not become radioactive in any way.

What are its benefits?

Irradiation can significantly reduce bacteria levels on food and kill off parasites. In fact, theCanadian Cattlemen’s Association has been calling for the approval of irradiation in ground beef, saying that, when combined with other food safety interventions, “irradiation could essentially eliminate E.coli-related illness” from ground beef.

Irradiation can also help slow spoilage by destroying moulds and yeast that cause food to spoil. As well, it can slow the ripening of fresh fruits, and prevent sprouting in root vegetables, allowing for longer shelf life.

The World Health Organization says irradiation offers a residue-free alternative to pesticides for preventing the importation of harmful insects on tropical fruits and foods, saying the process can even kill the weevils that lodge inside mango seeds.

How much energy is used?

The amount of radiation energy absorbed by a food is measured in Grays (named after 20th century British physicist Louis Harold Gray) The World Health Organization has determined that irradiation up to 10 kilograys (kGy) “introduces no special nutritional or microbiological problems.”

Ten kGy is the amount of heat required to raise the temperature of water by 2.4 degrees Celsius. The amount of irradiation used to delay sprouting of vegetables and fruit ripening is less than 2 kGy, while the amount used to kill off pathogens ranges from 1 to 7 kGy.

High dose irradiation over 10 kGy can completely sterilize a food, but is only used for products intended for those with severely compromised immune systems.

 
Leave a comment

Posted by on May 31, 2016 in Consumer Awareness

 

How to keep food fresh longer in the fridge

download

If it seems like the food in your fridge doesn’t stay fresh for as long as you’d like, it may be the way you’re organizing it. Refrigerators have different temperature zones that optimize food freshness.

The very top shelf should be foods that only need to be heated, not cooked. The lower you go, the colder it gets.
Your top shelf should be all about the leftovers, fruit juices and sodas. The middle shelf is for foods that need consistent temperatures. Store yogurt, sour cream and eggs toward the back in the middle. Keep the eggs in their original carton so they’ll last longer.

The bottom shelf is the coldest;  so this is where you should keep your milk and raw meat all the way in the back. If the juices drip, they won’t contaminate your whole fridge.
The shallow drawer is for your cold cuts and cheeses. It is also a good place to store bacon and hot dogs.

Fruit will last longer in the low humidity drawer. Vegetables go in the high humidity one.
Finally, the door is the warmest part of the fridge. That is where your condiments, even your butter, should go.

Food safety experts say you should keep your fridge temperature at 40 degrees Fahrenheit or lower. Set your freezer to zero degrees. Cold temperatures prevent the growth of bacteria and other microbes that make food spoil.

 
Leave a comment

Posted by on May 31, 2016 in Consumer Awareness

 

EXCLUSIVE: India’s food regulator caught napping

What’s FSSAI
  • Food Safety and Standards Authority of India is the country’s food regulator
  • It draws its power from Food Safety and Standards Act, 2006
What’s wrong with it
  • It is hardly doing its job
  • Reaction to a note by a legal advisor is shocking
More in the story
  • How FSSAI has been abdicating responsibility
  • Just how vulnerable does that make us all
A strange note was written last December. Strange, but important as it has revealed how callous India’s food regulator is.
The note talked about how food could become a tool for bioterrorism. It was written to Food Safety and Standards Authority of India (FSSAI) by one of its legal advisors.
It all started with a case filed in Delhi High Court by Hyderabad Duty Free Retail Ltd (HDFRL), challenging national food regulator’s authority to oversee food and beverage being sold at the country’s international airports.
HDFRL’s argument: FSSAI had no jurisdiction over imported food sold in airports.
The counterargument: Giving up FSSAI’s duty to check food coming into the country will give rise to diseases due to consumption of products that were counterfeit or past their sell by date.
But not that alone. For the first time, perhaps, someone underscored the “capability of food as a tool for bioterrorism”.
According to the legal advisor’s note: “All imported food items should be looked at with a comprehensive view of the safety of the citizens of India.” It urged that FSSAI asserts its right to regulate and check all food being imported in the country, including what’s sold at duty-free shops at airports.
The thrust of the legal consultant’s argument was that terrorists would have a field day if food coming in the country wasn’t regulated or checked for safety. They wouldn’t have to take the traditional route of assembling bombs, conducting recce, looking for recruits and arranging logistics.
Enemies of India can just garnish imported food with Bacillus Anthracis (that causes anthrax) or spray it with a bacterium called Clostridium Botulinum, which causes the muscle-paralysing botulism.
India has been importing record quantities – millions of tonnes – of wheat, rice, maize, apart from regularly buying pulses, sugar and sugar confectionery, tea, coffee, spices, dried fruits, edible oil, vegetables, dairy products and cereals from neighbouring countries.
Quoting a report compiled by the Centers for Disease Control and Prevention (CDC), Atlanta, USA, the 11-page legal note to FSSAI talked about the dangerous epidemics and diseases that people in India might be exposed to, if appropriate measures were not taken.
The note went on to list causes, effects and prevention of diseases like brucellosis, pneumonic plague, smallpox and tularemia and could spread by contaminated food.
FSSAI’S REACTION
“A very interesting and informative treatise which has little or no relevance to the case at hand…We have to address issues of food safety, not of bio terrorism or disease control… which in any case will operate outside the confines of the legal system of the country… The measures adopted by us have to be no more restrictive of trade than is required… I reiterate my directions… that we should not contest this matter any further,” FSSAI Chairperson Ashish Bahuguna wrote in an internal note.
Remember, this body is responsible for regulating all food in India, except the produce of the country’s farmers and fishermen. Its jurisdiction is covers “the whole of India,” according to the Section 1 (2) of the Food Safety and Standards Act (FSSA), 2006.
The ‘trade-friendly’ attitude is not towards airport shops alone. Documents available with Catch show how FSSAI has gradually weakened food regulation and quality check at 125 of India’s 200 big and small ports.
The food regulator, through an order on 29 March, delegated the responsibilities of food safety officers to those in the Customs department.
The task requires specialised qualification to check imported packages for necessary labels, take their samples and analyse their reports. How qualified Customs officials are to carry out such task is anybody’s guess.
According to FSSA, the act governing FSSAI, a very specific procedure has been put in place to check food that is imported into India.
According Paragraph 47 of the Act: “In case of imported articles of food, the authorised officer of the Food Authority shall take its sample and send to the Food Analyst of notified laboratory for analysis who shall send the report within a period of five days to the authorised officer.”
A Food Safety Officer is the designated officer to check labels on imported food and take samples for testing.
Food Safety and Standards Rule, 2011, the rulebook for FSSAI, states that such an officer “shall be a whole time officer and shall, on the date on which he is so appointed possesses the following:
(i) a degree in Food Technology or Dairy Technology or Biotechnology or Oil Technology or Agricultural Science or Veterinary Sciences or Bio-Chemistry or Microbiology or Masters Degree in Chemistry or degree in medicine from a recognised University, or
(ii) any other equivalent/recognised qualification notified by the Central Government, and
(iii) has successfully completed training as specified by the Food Authority in a recognised institute or Institution approved for the purpose.”
But the March 29 FSSAI order changes all that. It says: “The superintendent/ appraiser/ inspector/ examiner of the concerned port mentioned in the list enclosed hereby is hereby notified as the Authorised Officer for the jurisdiction mentioned against each port for imported food clearance from the date of order till further orders.”
Ports (both by the sea and inland) in Bangalore, Surat, Ahmedabad, Rewari, Panipat, Mundra, Jaipur, Indore, Puducherry Dawaki, Agartala and Attari were among those notified in the list.
Recently, a blunder by the Customs department in checking and sampling imported food was brought before the Delhi High Court: A food distributor imported ‘energy gels and energy chews’ and got a clearance.
But it was found out that the importer affixed those labels while the package was in Customs custody. Customs officials had no explanation for the blunder.
The court rapped both the Customs and FSSAI, which argued that food products such as energy gels and bars, called proprietary foods, were not in its ambit.
In its 23 May judgment, the High Court ruled that regulating proprietary foods was the responsibility of FSSAI and delegated the responsibility of regulating and checking samples of imported food back to it.
It asked Customs to not give any clearance to imported food until FSSAI personally okayed it.
Meanwhile, larger threats loom.
 
Leave a comment

Posted by on May 31, 2016 in Food Safety

 
 
Follow

Get every new post delivered to your Inbox.

Join 374 other followers

%d bloggers like this: