May 31, 2016

How pure is the honey you consume?

If you have no idea, the tests conducted at the regional analytical laboratory in Kakkanad showed that the product available in the market had colouring agents and additives. The presence of four colouring additives -tartrazine, sunset yellow, carmozine and ponceau 4R -were found in the sample that were collected by food safety officials from different shops in the city. 
"The tests were conducted following complaints regarding the widespread use of colouring additives in honey. The adulteration was found in ATK Food Product with its address in Manickamanga lam in Kalady . But we believe that the address is wrong. They might add colouring additives to sugar solution and sell it as cheruthen," said Shibu K V, assistant commissioner of food safety in Ernakulam.
As per the Food Safety and Standards (Prohibition and Restriction on Sales) Regulation 2011, adding colouring additives to honey is prohibited. The rule states that `No person shall use the word honey or any word, mark, illustration or device on label of any food that resembles honey'. Shibu said food safety officials have been directed to collect samples of all brands of honey and test it in a laboratory.
"We have reported the details of the result with the Food Safety Commission that can issue a ban on the product statewide," he said. The Food Safety and Standards Authority of India allows synthetic colours up to 100 PPM (parts per million) in a single of combination of products such as bread, chocolates and biscuits.

Food dept finds additives, colouring agents in honey

Kochi: How pure is the honey you consume? If you have no idea, the tests conducted at the regional analytical laboratory in Kakkanad showed that the product available in the market had colouring agents and additives. The presence of four colouring additives - tartrazine, sunset yellow, carmozine and ponceau 4R - were found in the sample that were collected by food safety officials from different shops in the city.
"The tests were conducted following complaints regarding the widespread use of colouring additives in honey. The adulteration was found in ATK Food Product with its address in Manickamangalam in Kalady. But we believe that the address is wrong. They might add colouring additives to sugar solution and sell it as cheruthen," said Shibu K V, assistant commissioner of food safety in Ernakulam. 
As per the Food Safety and Standards (Prohibition and Restriction on Sales) Regulation 2011, adding colouring additives to honey is prohibited. The rule states that 'No person shall use the word honey or any word, mark, illustration or device on label of any food that resembles honey'. Shibu said food safety officials have been directed to collect samples of all brands of honey and test it in a laboratory.
"We have reported the details of the result with the Food Safety Commission that can issue a ban on the product state-wide," he said. The Food Safety and Standards Authority of India allows synthetic colours up to 100 PPM (parts per million) in a single of combination of products such as bread, chocolates and biscuits.

Indian bread manufacturers budge after CSE warning, remove potassium bromate from their products

Last week, a new study released by the Centre for Science and Environment had claimed that many well known brands of packaged breads, including the ones used in burgers and pizzas contained high levels of potassium bromate, a known carcinogen.
Union health minister JP Nadda while asking the people not to panic had directed India's food regulator, (FSSAI) Food Safety and Standards Authority of India to look into CSE's claims.
In Focus
CSE's Pollution Monitoring Laboratory (PML) had tested 38 samples of branded varieties of bread including pavs, buns, pizza breads and the bread used in burgers at popular food outlets in Delhi. And the report that came out was shocking.
Chandra Bhushan, CSE's deputy director general and head of CSE lab said, "We found 84 per cent samples with potassium bromate. 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 bromate/iodate residues in the final product."
After the report of CSE emerged, the food regulator FSSAI decided to remove potassium bromate from the list of permitted additives, while examining the evidence against potassium iodate before banning its use.

The CSE report also said, "High levels of potassium bromate/iodate were found in sandwich bread, pav, buns and white bread. Products of Perfect Bread, Harvest Gold and Britannia were those with higher levels."
The official statement of CSE had also said that only one brand – Perfect Bread, had indicated on its product labels that they used potassium bromate.
Another revelation by the CSE report was that five most popular food outlets – KFC, Pizza Hut, Domino's, Subway and McDonald's were using bread containing potassium bromate.
Although most of the Indian bread manufacturers have denied the use of potassium bromate in their products, the truth has finally come out in the open. While buying bread in my locality today morning in DLF Phase IV, Gurugram (Gurgaon), I came across samples of packaged bread of Harvest Gold. The packaging of the bread read: "bromate-free".
Coincidently, just two days back I had bought the same brand of bread, `Harvest Gold' which had turned hard and stiff by the same evening. So, while buying bread today I complained to the shopkeeper about the bad quality of bread. The shopkeeper showed me the bromate free indication on the packaging and told me that since bromate had been removed, bread which used to stay in edible condition for at least 4-days, now turns stiff the same evening. He advised me to finish the bread the same day in the future.
"Some players were already not putting potassium bromate in their breads. Other members of the association, who were using it, have stopped doing so. We do not directly purchase potassium bromate, it is the bread improving agents that may come with potassium bromate, and members are working on changing that now," said Ramesh Mago, President of All India Bread Manufacturers Association and MD of Kitty Industries.
According to him in the next 7-10 days, even smaller players will switch to potassium bromate-free bread improving agents.
Mago said, "As an association, our members have also taken a decision to put in clear labelling to clear the confusion in the consumer's mind."
Another interesting fact is that ideally the bread should develop fungus and molds after 2-days. If this is not happening to your bread, then it means that it has an overdose of preservatives and a potentially dangerous cocktail of chemical additives.
Have you ever thought why the fresh roti you make everyday, is consumed the same day and never the next day. Even a roti would develop molds and fungus if kept for more than a day, because it does not contain preservatives or chemicals.
Becoming inquisitive after what the shopkeeper told me, I decided to do some research on what role does potassium bromate/iodate play in the manufacturing of bread, and what I came across was both interesting as well as shocking.
What is potassium bromate and what role does it play in commercially made bread?
Potassium bromate is a powerful oxidising agent that chemically ages flour, much faster than it would happen naturally by relying on air in the atmosphere. A wheat protein, gluten is the glue which binds the bread dough to itself. But for two gluten molecules to bind with each other, a molecular bridge needs to be formed, which happens only by oxidation.
Historically, bakers used to reply on the natural process of oxidation by aging the flour after milling it and exposing it to air for weeks. Then slowly the flour was mixed into the dough and the oxygen would work to building the bridges between two gluten molecules.
But now, due to demands of high production and shortage of time, chemicals like potassium bromate are used for completing the process requiring weeks in just one hour flat. Potassium bormate bleaches flour, enhances the elasticity of dough and also makes the dough rise, which ensures that the end product if fluffy, soft and of an unnatural milky white colour.
What are the potential risks involved in using potassium bromate?
The potential risks of potassium bromide came to light in 1982, after researchers in Japan concluded in studies conducted that potassium bromate causes cancer in the thyroids, kidneys and other parts of rats and mice.
Today potassium bromate is banned in the European Union, China, Brazil and Canada along with many other countries. In the United States, potassium bromate has not been banned and has been in use since 1914, when it was first introduced in the baking industry.
Ideally, if baked at high temperatures, potassium bromate gets converted into potassium bromide, which is not harmful. But then, who is monitoring at what temperature your bread is being baked? And if high levels of potassium bromate are added in the first place, the end product is bound to have more than required levels of potassium bromate.
In a nutshell, potassium bromite is a harmful additive, which must be avoided at any cost. Indian bread makers seem to be heading in the right direction by removing the chemical from their products. But consumers are still advised to pay more attention to the packaged product labeling and check the ingredients list before buying the product.

Last date to apply for the food licenses extended

Chandigarh, May, 31, 2016 The Food Safety Standard Authority of India (FSSAI) has extended the date to obtain license/registration in compliance to the FSS (Licensing & Registration of Food Businesses) Regulations, 2011 for the period of the three months till 04 August , 2016 after the matter was taken by the Confederation of All India Traders (CAIT).
Earlier the last date was fixed for 4 May 2016. 
Harish Garg national secretary and president of the Chandigarh chapter CAIT has informed that the decision was taken after the CAIT took the demand with the FASSI vigorously. Food Authority has now given a new date till 04 August 2016. This is the seventh time that the authority has given the extension to get the license/registration.
“There were plenty of requests from various stakeholders including the individuals, Food Business Operators, various associations and trade bodies to prolong the time line by further one year but the Food Authority has extended the deadline further up to 4 August , 2016.” Said Garg 
Food Business operators will get relief by the move of the Apex Regulator and they alleged that it was apparent as currently only a very small portion of the Food Business Community have applied for the license under the FSS Act, 2006. A large portion of the FBOs who are in the suburban areas do not even know that they need to apply for the license under the FSS Act, 2006.
Section 31 of the Food Safety and Standards Act, 2006 clearly states that no food business activity shall be carried out without a valid license or registration. The penalty for carrying out a food business without a license is up to Rs. 5 lakhs along with an imprisonment which may extend up to 6 months. Similarly if someone carrying out a food business without a registration shall be liable for a fine which may go upto Rs. 2 lakhs.
For new Food Business Operators FBOs, they have to first apply for license/registration under the FSS Act, 2006 and get the food authority’s nod and only then should commence their food operation

Unsafe bread

Dear Editor,
This refers to your editorial “Bread Politics” (ST- May 26). It is surprising that commonly consumed bread manufactured by leading Indian companies were found to contain potassium bromate and potassium iodate, both cancer-causing chemicals. First it was pesticides in colas, then lead in instant noodles, and now potassium bromate in breads. 
In 1999, the International Agency for Research on Cancer (IARC) classified potassium bromate as possibly carcinogenic (cancer causing) to humans. Many countries have banned the use of potassium bromate and potassium iodate in bread and the report shows that food safety awareness in India is still abysmally poor. 
Potassium bromate is a powerful oxidising agent, use of which makes bread fluffy, soft and gives it a good finish.It is nice that the Food Safety and Standards Authority of India (FSSAI) is going to notify the removal of the chemicals from the list of additives based on a recommendation of its scientific panel. 
Most of the packaged food available in India has some amount of harmful ingredients due to relaxed or no regulation from GoI. Govt must take this seriously and test the samples in an independent laboratory. Bread is used by kids and recovering patients in delicate condition as it is soft to eat.
Vinod C. Dixit

Food safety suffers, 12 posts of FSO lying vacant

Faridabad, May 30
The maintenance of food safety standards is suffering due to a shortage of staff in the state. In all, 12 of the 21 districts do not have a regular Food and Safety Officer (FSO).
“The unavailability of officials in the department has not only stalled the job of granting licences to food processing units in the state, but also hit the collection of samples of spurious food items. We cannot ensure compliance with the food safety norms,” claimed a source in the department.
The FSO’s posted in some districts have also been given the additional charge of neighbouring districts, but their unavailability at the headquarters poses problems in the functioning of the office,” said an official on the condition of anonymity.
The Faridabad FSO also has to look after Palwal and Sonepat districts, and the FSO of Rewari has been given the charge of Gurgaon, Mewat and Narnaul (Mahendragarh). Similarly, the Jind FSO has been assigned Rohtak and Jhajjar, while the one posted in Kurukshetra has to look after neighbouring Kaithal district also. The officials stationed at Ambala, Sirsa and Panchkula have been assigned the work for Karnal, Panipat, Fatehabad and Yamunanagar, respectively.
Rajiv Rattan, Commissioner, FDA (Food and Drug Administration), said the vacancies were likely to be filled soon as the department had sought 17 new posts.

FSSAI to roll out new food safety categorisation for restaurants

The Food Safety and Standards Authority of India to also introduce internal Food Hygiene Supervisor (FHS) to every restaurant, reports Shweta Kothari of CNBC-TV18.
The Food Safety and Standards Authority of India (FSSAI) is on the prowl. 
After cracking its whip on all breadmakers after the discovery of potassium bromate in bread, the food regulator will now roll out new food safety categorisation for restaurants and hotels. 
FSSAI is expected to revise Safety & Standards Regulation, 2011 where all food business operators will be categorised under either of the three: basic, advance and global. 
The likes of ITC and Taj Group will also be asked to follow global standards. 
It is also expected that that under the revised regulation, every restaurant will have to appoint an internal Food Hygiene Supervisor (FHS). 
Besides, companies are still coping with FSSAI dropping potassium bromate from the list of approved ingredients to be used in making bread and voluntary withdrawal of old stock. 
They have already seen a 15-20 percent drop in bread sales. 
Bread makers are now switching to alternatives like higher quantities of ascorbic acid, glucose oxidase and emulsifiers, which will cost them an additional amount of 5-10 paise on 400 grams.

FSSAI order on extension of timeline for obtaining License & Registration last time upto 4.8.2016



DINAMALAR NEWS


DINAMALAR NEWS



Food licensing and registration deadline extended till Aug. 4 by FSSAI

Mumbai
The latest FSSAI deadline for licensing and registration of food business operators (FBOs) under the Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011, that ended on May 4, 2016, has been given another three-month extension till August 4, 2016. The extension has been approved by the ministry of health and family welfare and a message in this regard was conveyed to FSSAI on Monday.
While speaking to FnB News, Rakesh Chandra Sharma, director (enforcement), Food Safety and Standards Authority of India (FSSAI), confirmed, “For the benefit of FBOs, once again the deadline for licensing and registration will be extended till August 4, 2016. The decision is taken and passed by ministry of health & family welfare.”
Explaining further, he stated, “We asked for time for the decision. The decision came from the health ministry, though due to some work, it was delayed.” 
Meanwhile, a source from FSSAI, informed, “FBOs will be given extension for next three months. The official notification on the same would be notified by FSSAI in a couple of days.”
He added, “This will be the last chance given to FBOs to get registered or licensed.”
The decision came almost a month after the last deadline ended, as FSSAI was opposed to further extension but traders were demanding it. 
Licensing and registration has remained a cause of concern for the food regulator ever since the implementation of FSSR, 2011, in the country. In spite of consistent efforts on the part of FSSAI and several extensions - the latest being seventh - most FBOs failed to comply. Out of 5 crore FBOs in the country, around 35 lakh have succeeded in obtaining licence or securing registration.

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.

Ban on packaged drinking water worries hoteliers

Safety concerns:Along with the clampdown on packaged drinking water in restaurants, supply of mineral water in bottles at functions will also be banned.
Customers prefer mineral water to boiled water,they say
Among the decisions that the city Corporation took on Friday to control plastic waste in the city is one which could cause some worry to restaurateurs. The civic body has banned the serving of packaged drinking water at hotels and marriage halls from July 1. According to many hoteliers in the city, a considerable number of customers these days choose mineral water ahead of boiled water. “We ask our guests whether they prefer boiled water or mineral water. But, more often than not, they prefer packaged mineral water. Some customers even check whether the bottle has the food safety authority’s tag and the ISI mark. But if such a rule solves the plastic garbage issue, then we will follow it strictly,” says Antony, Manager of Flavors Restaurant, Vazhuthacaud.
In places like Kovalam, many of the restaurants serve their guests only mineral water. “The restaurants in Kovalam are not being provided with even a proper water connection. We usually buy water cans from outside or get filtered drinking water. All foreign tourists ask for mineral water only. They are not ready to take the ‘risk’ of drinking water which is not packaged. Also, in our climatic conditions, everyone prefers chilled water. We do give boiled water to those who ask for it, but with warnings,” says Ashokan, manager of German Bakery in Kovalam.
The pile-up of mineral water bottles in canals and drains, which block the flow of water and the large number of bottles found in other public places, had prompted the civic body to go for this drastic step. In recent times, half litre bottles of mineral water have been used widely various functions. These will henceforth be banned.

Bread-makers start using stickers, safety-labels on packs

FSSAI yet to come out with notification for removing potassium bromate as additive
NEW DELHI, MAY 30: 
Bread-manufacturers are going all out to convince consumers about the safety of their products with clear labelling and stickers proclaiming that their breads are potassium bromate-free, even though the Food Safety and Standards Authority of India (FSSAI) is yet to bring out a notification for removing it from the list of permissible food additives.
CSE report effect
The move by the All India Bread Manufacturers Association (AIBMA) follows a recent report by the Centre for Science and Environment claiming to have found carcinogenic chemicals in samples of bread and bakery products in the Delhi-National Capital Region Bread makers last week decided to stop using potassium bromate.
A food additive, potassium bromate is used to bind the dough and make it whiter.
AIBMA officials said after taking a decision to voluntarily stop using bromate, its members have now decided to put labels and stickers to disclose ingredient information to consumers.
Many pan-India players have already started selling bread with printed labels on their packaging, saying “this bread is bromate-free.”
Some other smaller players have started putting stickers till the time they come out with new packaging.
Special permission
AIBMA officials said they had got special permission from the FSSAI for using tickers on bread packs to inform consumers.
Ramesh Mago, President, All India Bread Manufacturers Association and MD of Kitty Industries, said: “Some players were already not putting potassium bromate in their breads. Other members of the association, who were using it, have stopped doing so. We do not directly purchase potassium bromate, it is the bread improving agents that may come with potassium bromate, and members are working on changing that now.”
He said in the next 7-10 days, he expects even smaller players to use potassium bromate-free bread improving agents. “As an association, our members have also taken a decision to put in clear labelling to clear the confusion in the consumer’s mind,” Mago said.
Impact on sales
While some industry players said bread sales had dipped 15-20 per cent following safety concerns, some others said the drop in sales was not significant any more.
Voluntary decision
HK Batra, MD, Perfect Bread and former President of AIBMA, said: “We asked for permission to put stickers and do black marking or cutting on labels, as smaller players may take time to change the packaging. Some varieties have longer shelf life, so we have got permission to use stickers for the next six months. Overall, players have started implementing the voluntary decision we took of not putting potassium bromate in bread.”

Who needs bread?

The readily available go-to staple was never really a healthy choice. Try these recipes for wholesome sandwiches and burgers that don’t require bread
Let’s admit it: Many of us live on bread, almost. It’s our go-to food when we don’t feel like cooking, are tired or when the kitchen is low on groceries. While buying, we ensure it is the healthy brown variety, and not white, and that it’s not past its best-before date. But do we really check beyond that?
A recent study did. Last week, Delhi-based non-profit Centre for Science and Environment (CSE) released a study that said all types of bread—white, brown, multigrain, wholewheat, even pavs, buns and pizza breads—that are sold at retail shops, bakeries and outlets in Delhi contained carcinogenic chemicals. Carcinogenic chemicals are responsible for causing cancer and some can also lead to thyroid disorders.
The CSE study found potassium bromate and potassium iodate in 84% of bread and bakery samples collected from the city. “These oxidizing agents are banned by many countries, including the UK and the European Union. But India continues to use them as flour treatment agents (the chemicals make bread fluffy, soft and give it a good finish),” says Amit Khurana, programme manager (food safety and toxicity) at CSE.
Following the study, the Food Safety and Standards Authority of India (FSSAI), the regulator, immediately announced the decision to ban the use of the two chemicals. On 27 May, the All India Bread Manufacturers’ Association, which represents over 90 organized bread manufacturers, announced its decision to voluntarily stop using potassium bromate and potassium iodate as additives in bread from that very day. “There are several FSSAI-approved alternatives like ascorbic acid, enzymes and emulsifiers,” says Khurana, who was part of the study. He adds, “There’s insignificant difference in terms of cost for the manufacturers when they change additives, so they should have no problem shifting to healthier options.”
Ritika Samaddar, chief dietitian at the Max hospital in Saket, New Delhi, believes it is better to avoid bread, or make it at home. “Bread really is at the bottom in the health food chart. Whether it is white, brown or wholewheat bread, harmful additives or not, each slice is high in carbohydrates and sugar. It might be a source of fibre, but in that context our roti is a hundred times better,” she says, adding: “When made at home, we are able to monitor the whole flour percentage and the kind of additives (yeast is the best bet).”
A cucumber bread sandwich contains 120 calories (one slice of white bread has 75 calories, brown, 73, and multigrain, 69), the same amount as one paratha, says Niyati Likhite, dietitian at the Fortis Hospital in Kalyan, Mumbai. “While the calories are the same, a bread sandwich is a high source of trans fat and sugar, which is not the case with paratha made with the good-fat ghee (clarified butter),” she says.
But won’t life be more difficult without eating the good-old lettuce bread sandwich at 4pm, when you are already trying hard not to eat a samosa or a patty in the office canteen? “There are a number of ways to make sandwiches sans bread. You can use protein-rich tofu, which is 100 times healthier than paneer, sweet potato, which offers healthy carbs, fibre-rich cucumber, even mushroom, which is one of the few readily available sources of vitamin D,” says Samaddar.