குளிர்பான பாட்டிலுக்குள் கிடந்த பூச்சி

3,May, 2016 1 comment

ஆத்தூர்: ஆத்தூரில், இறந்த பூச்சி கிடந்த குளிர்பானத்தை அருந்திய வாலிபர், வாந்தி, மயக்கம் ஏற்பட்டு மருத்துவமனையில் அனுமதிக்கப்பட்டுள்ளார். சேலம் மாவட்டம், ஆத்தூர் அருகே, விநாயகபுரத்தை சேர்ந்தவர் ஜெகதீஷ், 24. இவர், தனியார் நிறுவனத்தில் பணிபுரிந்து வருகிறார். நேற்று மதியம், 12 மணியளவில் ஆத்தூர் கோட்டை பகுதியில் உள்ள, அங்கம்மாள் பீடா கடையில், ‘பெப்சி’ குளிர்பானத்தை வாங்கி அருந்தியுள்ளார். குளிர்பானத்தினுள், இறந்த பூச்சி கிடப்பதை அறியாமல் குடித்துள்ளார். பின்னர், பூச்சி இறந்து கிடப்பதை கண்டு அதிர்ச்சியடைந்தார். சில நிமிடங்களில் வாந்தி, மயக்கம் ஏற்பட்டுள்ளது. அவரை, ஆத்தூர் அரசு மருத்துவமனையில் சிகிச்சைக்கு சேர்த்தனர். தகவலறிந்த ஆத்தூர் உணவு பாதுகாப்பு துறை ஆய்வாளர்கள் கோவிந்தராஜ், சுந்தர்ராஜ் ஆகியோர், பூச்சி கிடந்த குளிர்பான பாட்டிலை வாங்கி சோதனை செய்தனர். அந்த குளிர்பான பாட்டிலை, ‘சீல்’ வைத்து, உணவு பகுப்பாய்வு மையத்துக்கு, பரிசோதனைக்கு அனுப்பி வைத்தனர். தொடர்ந்து, உணவு பாதுகாப்பு அதிகாரிகள், சம்பந்தப்பட்ட பீடா கடையில், குளிர்பான பாட்டில்களை ஆய்வு செய்தனர்.

Categories: NEWS

கேடு விளைவிப்பது உறுதியானால் மைதா மாவை தடை செய்ய நடவடிக்கை எடுக்க வேண்டும்; உணவு துறை ஆணையருக்கு, ஐகோர்ட்டு உத்தரவு

3,May, 2016 Leave a comment

சென்னை,
‘அலொட்சான்’ ரசாயன கலவையுடன் கூடிய மைதா மாவு மனிதர்களுக்கு கேடு விளைவிக்கும் என்று ஆய்வு மூலம் தெரியவந்தால், அந்த மைதாவுக்கு 3 மாதங்களுக்குள் தடை விதிக்க வேண்டும் என்று உணவு பாதுகாப்பு மற்றும் தரக்கட்டுப்பாட்டுத்துறை ஆணையருக்கு, ஐகோர்ட்டு உத்தரவிட்டுள்ளது.
நாகை மாவட்டம், வேதாரண்யம் தாலுகா, தெற்கு தேத்தாக்குடி கிராமத்தை சேர்ந்தவர் கே.ராஜேந்திரன். இவர், ஐகோர்ட்டில் தாக்கல் செய்துள்ள மனுவில் கூறியிருப்பதாவது:-
ரசாயன கலவை
கோதுமையில் உள்ள நார்ச்சத்துக்களை அகற்றி, வெள்ளை நிறத்துடன் மைதா மாவு தயாரிக்கப்படுகிறது. இந்த மைதா வெண்மையாகவும், மிருதுவாகவும் இருக்க ‘அலொட்சான்’ ரசாயனப் பொருள் கலக்கப்படுகிறது.
இந்த அலொட்சான் என்பது விலங்குகளின் கணையத்தில் ‘பீட்டா செல்களை’ அழித்து, இன்சூலின் சுரப்பதை தடுக்க பயன்படுத்தப்படும் ரசாயன பொருளாகும். இப்படிப்பட்ட மைதா மாவு மூலம் தயாரிக்கப்படும் புரோட்டாவையும், ‘பேக்கரி’ கடைகளில் தயாரிக்கப்படும் ரொட்டிகள், கேக் வகைகளையும் சிறுவர்கள் முதல் பெரியவர்கள் வரை சாப்பிடுகின்றனர்.
நீரழிவு
இதனால், மனிதர்களின் கணையத்தில் உள்ள பீட்டா செல்கள் அழிக்கப்படுகிறது. இன்சூலின் சுரப்பது தடுக்கப்பட்டு, ஏராளமானோர் நீரழிவு நோயினால் பாதிக்கப்பட்டுள்ளனர். எதிர்காலத்திலும் இந்த பாதிப்பு அதிகரிக்க நேரிடும். இதை தெரிந்துக் கொண்டுதான், இந்த வகையான மைதா மாவுகளுக்கு, அமெரிக்கா போன்ற நாடுகள் தடை விதித்துள்ளது.
மனிதர்களை மெதுவாக கொல்லும் விஷம் என்று ரசாயன கலவை கொண்ட மைதா மாவை, டாக்டர்கள் அழைக்கின்றனர். எனவே, அலொட்சான் மைதா குறித்து தகவல் அறியும் உரிமை சட்டத்தின் கீழ் உணவு தரக்கட்டுப்பாட்டு துறை அதிகாரிகளிடம் கடந்த மார்ச் மாதம் விளக்கம் கேட்டு மனு கொடுத்தேன்.
நிபுணர் இல்லை
ஆனால், இதுவரை பதில் எதுவும் அளிக்கவில்லை. எனவே, அலொட்சான் மைதாவை தடை விதிக்க வேண்டும் என்று தமிழக உணவு பாதுகாப்பு மற்றும் தரக்கட்டுப்பாட்டுத்துறை ஆணையர், சுகாதாரம் மற்றும் தடுப்பு மருந்தகத்துறை இயக்குனர் ஆகியோருக்கு உத்தரவிடவேண்டும்.
இவ்வாறு அதில் கூறப்பட்டு இருந்தது.
இந்த மனுவை விசாரித்த தலைமை நீதிபதி சஞ்சய்கிஷன் கவுல், நீதிபதி எம்.எம்.சுந்தரேஷ் ஆகியோர் பிறப்பித்த உத்தரவில் கூறியிருப்பதாவது:-
இந்த மனு மீதான விசாரணையின்போது, உணவு தரம் தொடர்பான விஷயத்தில் மனுதாரர் நிபுணத்துவம் பெற்றவர் இல்லை என்பது தெரிகிறது.
தடை விதிக்க வேண்டும்
அதேநேரம், மைதாவில் ரசாயன கலவை உள்ளது. அது மனிதர்களுக்கு ஆபத்தை ஏற்படுத்துகிறது என்று மனுதாரர் கூறும் காரணம் மிகவும் முக்கியத்துவம் வாய்ந்தது.
ஆனால், இந்த நிலையில், எங்களால் மனுதாரர் கொடுத்த மனுவை பரிசீலிக்கும்படிதான் அதிகாரிகளுக்கு உத்தரவிட முடியும்.
எனவே, மனுதாரர் கொடுத்த புகாரின் அடிப்படையில், தமிழக உணவு பாதுகாப்பு மற்றும் தரக் கட்டுப்பாட்டுத்துறை ஆணையர் ஆய்வுகளையும், விசாரணைகளையும் மேற்கொள்ளவேண்டும். அப்போது மனுதாரர் கூறும் குற்றச்சாட்டுக்கு உண்மை இருப்பதாக தெரியவந்தால், ரசாயன கலவை கொண்ட மைதாவை தடைவிதிக்க சட்டப்படியான நடவடிக்கைகளை 3 மாதங்களுக்குள் மேற்கொள்ளவேண்டும். இந்த மனுவை முடித்து வைக்கிறோம்.
இவ்வாறு நீதிபதிகள் கூறியுள்ளனர். 

Categories: NEWS

Why Vanaspati Ghee Should Come With A Warning Label

3,May, 2016 Leave a comment
 

My mom leaves for work at 6am every morning, which means I make my own breakfast (three fried eggs with sautéed vegetables, and a protein shake). I fry my eggs in butter. I know most people would call me crazy, and tell me that I will get fat (I’m still the skinniest guy around!), but trust me, it’s safer than vanaspati ghee (partially hydrogenated vegetable oil), and many other commercially available vegetable oils. That’s because it isn’t packed with trans saturated fatty acids or trans fats.

The consumption of trans fats is one of the world’s biggest food safety issues, and even more so in India. If you love your packaged foods, don’t forget to read the labels! Manufacturers label trans fats in their products as "edible vegetable fat", "partially hydrogenated vegetable oil", "vegetable shortening", "vanaspati ghee", "margarine", etc.

"The World Health Organisation has recommended limiting one’s energy intake from trans fats to just 1%."

According to the National Heart Foundation of Australia, trans fats increase the risk of heart disease by increasing the "bad" LDL cholesterol, while also lowering the "good" HDL cholesterol in the blood.

A paper published in the International Journal of Scientific and Research Publications predicted that by 2015, more than 6 crore Indians will suffer from cardiovascular disease. A 2009 European Journal of Clinical Nutrition article associated a 2% increase in energy intake from trans fats with a 23% increase in heart disease risk. Research has also linked trans fats consumption to poorer memory in younger men.

The World Health Organisation has recommended limiting one’s energy intake from trans fats to just 1%, and in June 2015, the US Food & Drug Administration gave the American food industry three years to eliminate trans fats completely from their products.

The trans fats problem in India is huge, and corresponds to an increase in the consumption of packaged foods and eating out, especially in the last decade. Its consumption has been closely linked with cardiovascular disease.

We Indians consume large quantities of trans fats in vanaspati ghee which accounts for about 10% of our total oil consumption. We also consume trans fats through seemingly ‘harmless’ products like namkeen, biscuits, cakes and pastries, chocolates etc. Many restaurants and street food vendors in India liberally use vanaspati ghee as a cheaper alternative to desi ghee. You may believe that the samosa or kachodi from a street vendor is unsanitary and therefore unhealthy. However, an equally serious health issue could be that it is loaded with toxic trans fats.

"Many restaurants and street food vendors in India liberally use vanaspati ghee as a cheaper alternative to desi ghee."

The Food Safety and Standards Authority of India (FSSAI) has reduced the maximum permitted amount of trans fats in edible oil from 10% to 5%. This is not enough. I believe that like the US FDA, the FSSAI must go the whole way and aim for the complete elimination of trans fats from packaged foods.

I strongly recommend reading labels before purchasing any packaged food products. Read the ingredient list and the fine print. Ask the restaurant, the street food vendor and the neighbourhood bakery if they use vanaspati or margarine in their products and if they do, do not buy or eat their stuff. If you’re baking or frying at home, use butter, ghee or coconut oil. Believe it or not, they’re the healthier and in most cases, tastier options. Use vegetable oils only for low heat cooking because of the problem of oxidised PUFA; but then that’s the subject of another blog post. Eat healthy, stay safe.

Posted by ADMN at 7:36 PM No comments:

Categories: NEWS

FSSA Ordered to Probe Allegations of Chemical Adulteration in Maida

3,May, 2016 Leave a comment
 

CHENNAI: The Food Safety and Standard Authority (FSSA) in Chennai has been directed by the Madras High Court to examine within three months an allegation that ‘maida’ is being adulterated by mixing certain chemicals by the manufacturers and to take appropriate action if it is found true.

The First Bench of Chief Justice SK Kaul and Justice MM Sundresh gave this direction last week, while disposing of a PIL from K Rajendran of Thethakudi South in Vedaranyam taluk, which prayed for a direction from the court to the FSSA to act on his representation and to ban the manufacturing and marketing and consuming of “Alloxen-contained white flour.”

The representation of the petitioner dated March 14 this year is to be examined by making its own research and enquiry in the field and if what is alleged is found correct, the authority should proceed in accordance with law, the bench said.

According to advocate T Anandhi, alloxen- contained maida flour is prepared by removing the roughage or dietary fibre starches and bleached using “benzoic peroxide or chlorine oxide”. In addition to bleaching, it is softened by mixing alloxen, which is used in healthy animals in laboratory to induce diabetes.

The intake of food stuff made out of maida kills beta cells of pancreas and consequently the cells fail to operate normally and they will no longer produce insulin, which will result in diabetes in humans.

Petitioner said that he sought to know more truth through the RTI. As there was no reply, he made a representation to the authority on March 14 last and as it also did not yield any response, he filed the present PIL.

Disposing of the PIL, the Bench said that apparently, the petitioner had no expertise in the field to canvass what is sought to be submitted before us. “The issue, however, is important and our concern is that the cause does not get damaged because the petitioner has no expertise in the field. At this stage, thus we only issue a direction to the authorities to examine the representation made by the petitioner by making its own research and enquiry in the field and if what is alleged is found correct, to proceed in accordance with law”.

Categories: NEWS

Food for gods comes under FSSAI scanner

3,May, 2016 Leave a comment
 

Food regulator FSSAI wants the ‘prasadam’ of several popular places of worship to follow safety standards it prescribes

Having exercised its will over companies, local and multinational, India’s food regulator has now set its sights higher— heavenwards.

It wants the prasadam (aka prasad or bhog; usually a food offering) of several popular places of worship to follow safety standards it prescribes.

“We are working on how to ensure safety of prasad that the temples distribute. We’ve begun some work with some of the famous ones like Shree Siddhivinayak temple in Mumbai, Sri Venkateswara Swamy temple in Tirupati and Sai Baba temple in Shirdi, to figure out a model that can be replicated across all religious places in the country,” said Pawan Kumar Agarwal, chief executive officer at Food Safety and Standards Authority of India (FSSAI).

Every day, more than 60,000 devotees visit the Sri Venkateswara Swamy Temple in Tirupati in Andhra Pradesh. On special religious occasions, the number is even more. The temple is famous for its laddus, offered asprasadam.

Indeed, many places of worship are famous for theirprasadam. Mint’s Sunday magazine Mint on Sunday runs a series on this, Sacred Food.(bit.ly/24iT84s )

Not all prasadam are in sealed packets. Nor are the ingredients mentioned. And there is no concept of a “best by” date.

According to the 2001 Census, India has 2.4 million places of worship visited by 300 million people every day. There are temples, mosques, gurudwaras, and churches. And FSSAI wants all of them to follow the rules.

“It will not be an easy task because it has to do with institutions linked to social, religious and cultural issues. But it will happen,” said Agarwal, who says he believes that the food regulator has to ensure safe food for “every citizen at every point where food is produced and, or, distributed for mass consumption”.

“Authorities of these religious institutions will have to take licences from the FSSAI. If they source food from outside vendors, those will also have to have an FSSAI licence,” he added.

The regulator plans to carry out periodic inspections as well.

“There is a need for building public confidence.In exceptional circumstances, we’ll use the provisions of the law,” Agarwal said.

But it may not be as easy as that. Many places of worship insist they already follow the best safety standards while preparing prasadam. After all, many claim, it is meant for the Lord.

Sacred food

“Prasadam is first given to God. It is pure. We already take extra care of ensuring safety, purity, hygiene and everything that is required,” said a spokesperson of The Tirumala Tirupati Devasthanams (TTD), the trust which operates and manages the Sri Venkateswara Swamy Temple in Tirupati. “We have our own rules. We always source the best quality ingredients. Every vendor needs to meet the standards set by the temple authority,” the spokesperson added.

Ravi Yadav, deputy executive officer of Shree Siddhivinayak Ganapati Mandir Nyas (Prabhadevi) Trust that manages Mumbai’s popular Siddhivinayak temple echoed those sentiments. “We follow strict rules to ensure safety and hygiene. There are many checks for both in-house preparations and supply from third-party vendors. The state government is also involved in managing the temple.” For good measure, Yadav added: “Prasadam is what is offered to God. Nobody will mess with that.”

Still, the temple trust has been open-minded enough to start work with FSSAI. The regulator, the Association of Food Scientists and Technologists of India and the trust are working on a project to standardize the process of preparing prasadam ensuring hygiene and safety, and adhering to the provisions of the FSSAI Act, 2011. The project will serve as the template and food safety regulations for religious places will be finalized after it is complete.

Not everyone is convinced licensing is the right way to ensure quality of prasadam.

“When you cook for the Lord, there are always extra layers of care. A proper guideline to ensure safety and hygiene would definitely be helpful. But making licences mandatory may not be the best thing. It is a religious matter and everyone will do the best they can voluntarily,” said a spokesperson at The International Society for Krishna Consciousness (Iskcon).

Licensing also raises the spectre of bureaucracy.

“We do our own bit to keep things very safe. Even third-party vendors are chosen carefully. Guidelines will be helpful. But licencing should not happen the ‘licence raj’ way,” said Peerzada Altamash Nizami, a direct descendant of Nizamuddin Auliya who is part of the Hazrat Nizamuddin dargah committee.

S. Mohinder Paul Singh Chadha, senior vice-president of the Delhi Sikh Gurdwara Management Committee, declined comment on the issue.

Father Joseph Chinnayyan, deputy secretary general and director of the CBCI Centre, the headquarters of Catholic Bishops’ Conference of India, did not respond to calls seeking comment.

Categories: NEWS

Some midday meal samples fail the test in Karnataka

3,May, 2016 Leave a comment
 

Samples were testedin accredited labs on the basis of microbiological and chemical parameters

Nearly 26 per cent of the midday meal samples in the State, tested in the 2015-2016 academic year, did not pass the test.

Of the 23 samples, six were found to be below par. In fact, three food samples in Kolar district were found to have E-coli in both the sambar and cooked rice, and unfit for human consumption.

These samples were tested in accredited laboratories on the basis of microbiological and chemical parameters. The findings were revealed in the minutes of a meeting of the Programme Approval Board for the Mid-Day Meal Scheme in February in the presence of top officials from the Ministry of Human Resource and Development.

A source in the Department of Public Instruction (DPI) said, “We have found that places where the midday meal did not pass the test had water sources that were contaminated.” The minutes of the meeting, a copy of which is with The Hindu states that the State government has reportedly sent directions to schools to install purified drinking water through the zilla parishads. In addition, cooks have been given a detailed set of guidelines regarding personal hygiene. State president of the Karnataka Rajya Akshara Dasoha Naukarara Sanga, S. Varalakshmi, said there is a need for the government to ensure that all schools had access to clean drinking water. She also pointed out that there is a need to check the quality of foodgrains being used.

Another area of concern was the quality of food being served from centralised kitchens run by various non-governmental organisations. It was observed that meals prepared by centralised kitchens had fewer vegetables. The government of India has advised the State government to pay attention to the time taken to transport food as well as the temperature that needs to be maintained while transporting food from centralised kitchens to schools.

Categories: NEWS

Centre mulls setting up standards for alcoholic beverages

3,May, 2016 Leave a comment
 

New Delhi, May 3 (PTI) The Centre is planning to fix quality standards for alcoholic beverages, including beer and whisky, the Rajya Sabha was informed today.

"The draft on the standards for alcoholic beverages was approved by the Food Safety and Standards Authority of India in its meeting held on September 9 last year and has been notified to the World Trade Organisation (WTO) Technical Barriers to trade and WTO Sanitary and Photo Sanitation members countries," Union Health Minister Jagat Prakash Nadda in a written reply said.

"This will be finalised after examination of the comments and suggestions received from the stakeholders," Nadda said.

Categories: NEWS

அதிகாரிகள் ஆய்வு

3,May, 2016 Leave a comment

Categories: Dindigul

Today in Parliament

30,April, 2016 1 comment
 

Labelling of Food Products

The Food Safety and Standards (Packaging and labelling) Regulations, 2011 prescribe the manner of marking and labelling of foods under section 23 of the Food Safety and Standards Act, 2006. So far, three amendments have been carried out in the said regulations for i) mandatory display of Food Safety and Standards Authority of India’s logo and license number; ii) declaration of trans fats and saturated fats in hydrogenated vegetable oils; and iii) declaration of Plant Stanols and Trehalose, in packages of certain food products.

The Health Minister, Shri J P Nadda stated this in a written reply in the Lok Sabha here today.

FSSAI Act

Random sampling and testing of food products including pan masala etc., is undertaken by the officials of Food Safety Departments of the respective States/UTs to check compliance of the standards laid down under the Food Safety and Standards (FSS) Act, 2006 and Regulations thereunder. In cases, where the food samples are found to be non-conforming to the prescribed standards, recourse is taken to penal provisions under Chapter IX of the FSS Act, 2006. Regulation No. 2.3.4 of the Food Safety and Standards (Prohibition and Restriction on sales) Regulations, 2011, provides that Tobacco and nicotine should not be used as ingredients in any food products. No separate data with regard to pan Masala and tobacco content is centrally maintained by the Food Safety and Standards Authority of India.

The Health Minister, Shri J P Nadda stated this in a written reply in the Lok Sabha here today.

Categories: NEWS
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