Food for Thought: Factsheet Issues of Food Safety Number 36/December 2008

he Ministry of Food Processing Apart from chemical contamination of TIndustries, Government of India, food from various sources such as has declared the year 2008-09 as 'Food industries, vehicles, pesticides and Safety and Quality Year'. fertilizers, pollution resulting from Previously in 2006 the Food Safety and growing of vegetables in degraded Standards Act 2006 was introduced to environmental conditions in peri-urban give more importance to the safety zones also affect food safety. This is standards. coupled with further pollution from vehicles and industries during marketing. "Food safety" implies absence or acceptable and safe levels of contami- The common sources include presence of nants, adulterants, naturally occurring heavy metals, pesticides, preservatives, toxins or any other substance that may colouring agents and other additives and make food injurious to health on an acute adulterants in food. or chronic basis. Heavy Metals Sources of Food Contamination: Presence of heavy metals in food has AT A GLANCE How Safe is your food? become a burning issue in recent years because of their potential accumulation We are what we eat. Our nutritional u The Ministry of Food in biosystems through contaminated status, health, physical and mental Processing Industries, water, soil and air.1 faculties depend on the food we eat and GOI, has declared 2008-09 how we eat it. The toxic metal content of the food is as Food Safety and Quality influenced by many factors ranging from Food contamination can take place at Year. the environmental condition during various stages of the food chain. From growth to post harvest handling, u Food Safety implies ab- farm to table. processing, preparation and cooking sence or safe levels of techniques. Metal content increases in various kinds of conta- 1Lokeshwari, 2006 some commodities grown in contami- minants. u Sources of food contami- Heavy Metals Contamination nation include harmful chemicals, heavy metals, pesticides, preservatives, colouring agents, addi- tives, adult-erants etc. u Food Contamination leads to life-threatening dise- ases and is a major cause of health hazard especially in developing countries. u India needs to do a lot in terms of effective imple- mentation of the existing laws to deal with the, menace of unsafe food. nated soils or atmosphere. Metals used India uses about 30,000 tons of pesticides a transport or holding of such food results, Legal Provisions in food processing equipment or food- year, more than 60% of it on food crops. or may be reasonably expected to result Types of food additives packaging material may contribute to There are in fact legal provisions in India to Use of excessive pesticides contaminates (directly or indirectly), in it or its by- The different types of food additives food contamination. However, post curb the menace of toxins such as heavy soil, water and finally enters the food chain products becoming a component of or and their uses include: harvesting handling steps such as washing metals in food. and contaminates the food produced. otherwise affecting the characteristics of • Anti-caking agents–stop generally removes metal contaminants if Section 20 of the Food Safety and About 20% of Indian food products such foods. The term does not include ingredients from becoming contamination is through air. Cooking Standards Act-2006 of India states that contain pesticide residues above the contaminants or substances added to lumpy. also has the ability to reduce metal content, “No article of food shall contain any tolerance level compared to only 2% food for maintaining or improving 4 although some foods can absorb metals if contaminant, naturally occurring toxic globally. No detectable residues are found nutritional qualities. • Antioxidants–prevent foods 2 the cooking water is contaminated. substances or toxins or hormone or heavy in only 49% Indian food products from oxidizing, or going rancid. 3 metals in excess of such quantities as may compared to 80% globally. • Artificial sweeteners– increase Impact of heavy metals be specified by regulations”. the sweetness. Heavy metals are dan-gerous because they Impacts of Pesticides • Emulsifiers– stop fats from tend to bioaccumulate. Pesticides are widely used throughout clotting together. Pesticides (2) No insecticide shall be used directly on the world in agriculture to protect • Food acids– maintain the right Bioaccumulation means an increase in Pesticides are a article of food except fumigants registered crops but they pose significant health acid level. the concentration of a chemical in a group of chemicals and approved under the Insecticides Act, problems besides commonly contami- biological organism over time, compared designed to control 1968. Explanation. -For the purposes of • Colours– enhance or add nating soil, air and water. The high-risk to the che-mical's concentration in the weeds, diseases, in- this section, - colour. environment. Lead and cadmium are sects, fungi or other groups exposed to pesticides include the (1) "Pesticide residue" means any specified • Humectants– keep foods moist. most common heavy metals, which are pests on crops, land- production workers, formulators, substance in food resulting from the use • Flavours– add flavour. contaminated through food. Long-term scape or animals. The sprayers, mixers, loaders and agricultural of a pesticide and includes any derivatives exposure of lead leads to acute or chronic most commonly used pesticides are farm workers. • Flavour enhancers– increase the of a pesticide, such as conversion damage to the nervous system on humans. insecticides (to control insects), fungicides power of a flavour. Spraying weeds products, metabolites, reaction products High exposure can lead to obstructive (to control fungi) and herbicides (to • Mineral salts– enhance texture. and impurities considered to be of lung disease and has been linked to lung control weeds). The world has seen toxicological significance and also • Preservatives– stop microbes cancer, and damage to human's respiratory enormous rise of pesticides uses for includes such residues coming into food from multiplying and spoiling systems, while long-term exposure in agricultural purposes to enhance the from environment. the food. cadmium is associated with renal food production and feed the population dysfunction. of the world. Similarly Rule – 65 (Para-XIV) of the • Thickeners– enhance texture. Prevention of the Food Adulteration rule • Stabilisers– maintains 1955 has the provision on the restrictive uniformity of food dispersion. use of pesticides (insecticides) where as Some additives have been used for Deposition of Inorganic Mercury in Sea Food centuries; for example, preserving food by • Flour treatment– improves Rule 65 (2) has also stated that the baking quality. insecticides content shall not exceed the pickling (with vinegar), salting, as with The United Nations Environment tolerance limit prescribed for the food bacon, preserving sweets or using sulphur • Glazing agent– improves appea- Program estimates accidental pesticide items mentioned below. dioxide as in some wines. rance and can protect food. poisoning causing 20,000 deaths and 1 • Propellants– help propel food The prescribed Acceptable Daily Intake In the past 30 years, however, with the million cases of illness per year worldwide. advent of processed foods, there has been a from a container. Pesticides have been implicated in human (ADI) and Maximum Residue Limit (MRL) for India is being determined based massive explosion in the chemical studies with leukemia, lymphoma, aplastic adulteration of foods with additives. In anemia, soft tissue sarcoma and cancers of on the recommendation of the Codex Committee on Pesticides Residues several cases, artificial food additives have the breast, brain, prostate, testis and been linked with cancer, digestive ovaries. The International Agency for (CCPR) a subsidiary body of the Codex Alimentarius Commission. problems, and neurological conditions Research on Cancer has found "sufficient" such as Attention Deficit Disorder (ADD). evidence of carcinogenic potentiality in They can be also linked with diseases like most of the pesticides beyond the Food additives heart disease, obesity, rapid heartbeat and threshold limit. Food additive means any substance not more. Most food additives are tested in normally consumed as a food by itself isolation rather than in combination with Legal provisions and not normally used as a typical other additives. The long-term effects of ingredient of the food, whether or not it consuming a combination of different Section 21: (1) of the Food Safety and has nutritive value, the intentional additives are currently unknown. Some Standards Act-2006 states that no article of addition of which to food for a people are sensitive to particular food food shall contain insecticides or pesticides technological (including organoleptic) additives and may have reactions like hives residues, veterinary drugs residues, anti- purpose in the manufacture, processing, or diarrhoea. This doesn't mean that all biotic residues, solvent residues, pharma- preparation, treatment, packaging, foods containing additives need to be 2Effects of processing on heavy metals content of fodd, Morgan JN, U.S. Environment Protection Agency, cological active substances and micro- automatically treated with suspicion. National Exposure Research Laboratory, Cincinnati, Ohio 45268, USA. biological counts in excess of such Many of the food additives used occur 3Concept paper-Kheti Virasats Medical workshop Impact of Pesticides on Health: A critical and in-depth tolerance limits as may be specified by 4Codex Alimentarius, Second Edition (Revised naturally within foods that are regularly scientific analysis regulations. 1995), Volume 1A (General Requirements), p.11 consumed.

2 3 nated soils or atmosphere. Metals used India uses about 30,000 tons of pesticides a transport or holding of such food results, Legal Provisions in food processing equipment or food- year, more than 60% of it on food crops. or may be reasonably expected to result Types of food additives packaging material may contribute to There are in fact legal provisions in India to Use of excessive pesticides contaminates (directly or indirectly), in it or its by- The different types of food additives food contamination. However, post curb the menace of toxins such as heavy soil, water and finally enters the food chain products becoming a component of or and their uses include: harvesting handling steps such as washing metals in food. and contaminates the food produced. otherwise affecting the characteristics of • Anti-caking agents–stop generally removes metal contaminants if Section 20 of the Food Safety and About 20% of Indian food products such foods. The term does not include ingredients from becoming contamination is through air. Cooking Standards Act-2006 of India states that contain pesticide residues above the contaminants or substances added to lumpy. also has the ability to reduce metal content, “No article of food shall contain any tolerance level compared to only 2% food for maintaining or improving 4 although some foods can absorb metals if contaminant, naturally occurring toxic globally. No detectable residues are found nutritional qualities. • Antioxidants–prevent foods 2 the cooking water is contaminated. substances or toxins or hormone or heavy in only 49% Indian food products from oxidizing, or going rancid. 3 metals in excess of such quantities as may compared to 80% globally. • Artificial sweeteners– increase Impact of heavy metals be specified by regulations”. the sweetness. Heavy metals are dan-gerous because they Impacts of Pesticides • Emulsifiers– stop fats from tend to bioaccumulate. Pesticides are widely used throughout clotting together. Pesticides (2) No insecticide shall be used directly on the world in agriculture to protect • Food acids– maintain the right Bioaccumulation means an increase in Pesticides are a article of food except fumigants registered crops but they pose significant health acid level. the concentration of a chemical in a group of chemicals and approved under the Insecticides Act, problems besides commonly contami- biological organism over time, compared designed to control 1968. Explanation. -For the purposes of • Colours– enhance or add nating soil, air and water. The high-risk to the che-mical's concentration in the weeds, diseases, in- this section, - colour. environment. Lead and cadmium are sects, fungi or other groups exposed to pesticides include the (1) "Pesticide residue" means any specified • Humectants– keep foods moist. most common heavy metals, which are pests on crops, land- production workers, formulators, substance in food resulting from the use • Flavours– add flavour. contaminated through food. Long-term scape or animals. The sprayers, mixers, loaders and agricultural of a pesticide and includes any derivatives exposure of lead leads to acute or chronic most commonly used pesticides are farm workers. • Flavour enhancers– increase the of a pesticide, such as conversion damage to the nervous system on humans. insecticides (to control insects), fungicides power of a flavour. Spraying weeds products, metabolites, reaction products High exposure can lead to obstructive (to control fungi) and herbicides (to • Mineral salts– enhance texture. and impurities considered to be of lung disease and has been linked to lung control weeds). The world has seen toxicological significance and also • Preservatives– stop microbes cancer, and damage to human's respiratory enormous rise of pesticides uses for includes such residues coming into food from multiplying and spoiling systems, while long-term exposure in agricultural purposes to enhance the from environment. the food. cadmium is associated with renal food production and feed the population dysfunction. of the world. Similarly Rule – 65 (Para-XIV) of the • Thickeners– enhance texture. Prevention of the Food Adulteration rule • Stabilisers– maintains 1955 has the provision on the restrictive uniformity of food dispersion. use of pesticides (insecticides) where as Some additives have been used for Deposition of Inorganic Mercury in Sea Food centuries; for example, preserving food by • Flour treatment– improves Rule 65 (2) has also stated that the baking quality. insecticides content shall not exceed the pickling (with vinegar), salting, as with The United Nations Environment tolerance limit prescribed for the food bacon, preserving sweets or using sulphur • Glazing agent– improves appea- Program estimates accidental pesticide items mentioned below. dioxide as in some wines. rance and can protect food. poisoning causing 20,000 deaths and 1 • Propellants– help propel food The prescribed Acceptable Daily Intake In the past 30 years, however, with the million cases of illness per year worldwide. advent of processed foods, there has been a from a container. Pesticides have been implicated in human (ADI) and Maximum Residue Limit (MRL) for India is being determined based massive explosion in the chemical studies with leukemia, lymphoma, aplastic adulteration of foods with additives. In anemia, soft tissue sarcoma and cancers of on the recommendation of the Codex Committee on Pesticides Residues several cases, artificial food additives have the breast, brain, prostate, testis and been linked with cancer, digestive ovaries. The International Agency for (CCPR) a subsidiary body of the Codex Alimentarius Commission. problems, and neurological conditions Research on Cancer has found "sufficient" such as Attention Deficit Disorder (ADD). evidence of carcinogenic potentiality in They can be also linked with diseases like most of the pesticides beyond the Food additives heart disease, obesity, rapid heartbeat and threshold limit. Food additive means any substance not more. Most food additives are tested in normally consumed as a food by itself isolation rather than in combination with Legal provisions and not normally used as a typical other additives. The long-term effects of ingredient of the food, whether or not it consuming a combination of different Section 21: (1) of the Food Safety and has nutritive value, the intentional additives are currently unknown. Some Standards Act-2006 states that no article of addition of which to food for a people are sensitive to particular food food shall contain insecticides or pesticides technological (including organoleptic) additives and may have reactions like hives residues, veterinary drugs residues, anti- purpose in the manufacture, processing, or diarrhoea. This doesn't mean that all biotic residues, solvent residues, pharma- preparation, treatment, packaging, foods containing additives need to be 2Effects of processing on heavy metals content of fodd, Morgan JN, U.S. Environment Protection Agency, cological active substances and micro- automatically treated with suspicion. National Exposure Research Laboratory, Cincinnati, Ohio 45268, USA. biological counts in excess of such Many of the food additives used occur 3Concept paper-Kheti Virasats Medical workshop Impact of Pesticides on Health: A critical and in-depth tolerance limits as may be specified by 4Codex Alimentarius, Second Edition (Revised naturally within foods that are regularly scientific analysis regulations. 1995), Volume 1A (General Requirements), p.11 consumed.

2 3 Studies that test the safety of additives are intention of the traders to increase the Table 1: How to Test for Food Aduleration? based on animal trials. It is difficult to margin of profit, where the quality of the deduce whether the results of an animal commodity gets reduced through addition Food Article Adulterant Simple Method for Detecting the Adulterant study equate to human health, though of a baser substance and / or removal of many of these studies show that some vital elements. Table No.1 depicts the Milk Water Put a drop of milk on polished vertical surface. The drop of pure milk either stops additives could be cancer calling. details of most common adulterants in or flows slowly leaving a white trail behind it. Whereas milk adulterated with water The list of the 12 most dangerous different food articles and also method to will flow immediately without leaving a mark. additives include: detect them. Urea Take 5 ml of milk in a test tube and add 2 drops of bromothymol blue soln. 1. Preservative Sodium Nitrate Development of blue colour after 10 minutes indicates presence of urea. 2. Butylated Hydroxyanisole (BHA) Preservatives Mustard Seeds Argemone Seeds Argemone seeds have rough surface and mustard seeds on pressing is yellow • It is an imitation A preservative is a natural or synthetic inside while argemone seed is white. 3. Butylated Hydroxytoluene (BHT) chemical that is added to different products • It is coloured or otherwise treated, to Ice Cream Washing Powder Put some lemon juice, bubbles are observed on the presence of washing powder. 4. Propyl Gallate improve its appearance or if it contains including food to prevent decomposition 5. Monosodium Glutamate any added substance injurious to health by microbial growth or by undesirable Sugar Chalk Dissolve sugar in a glass of water, chalk will settle down at the bottom, similarly chemical changes. They are added to food for salt. 6. Trans-Fat to increase their shelf life, to keep them Silver Foil Aluminum Foil On ignition genuine silver foil burns away completely leaving glistening white 7. Aspartame Types of adulterants away from going bad or developing mould, spherical ball of the same mass while aluminum foil is reduced to ashes of black Intentional adulterants: Intentional or becoming rancid. It is not always known 8. Acesulfame-K Grey colour. adulterants are those substances that 9. Food colorings: Blue 1, 2; are added as a deliberate act on the part Honey Water A cotton wick dipped in pure honey burns when ignited with a matchstick. If 10. Red 3; of the adulterer with the intention to adulterated presence of water will not allow the honey to burn, if it does will 11. Green 3; increase the margin of profit. E.g. produce a cracking sound. sand, marble chips, stones, mud, chalk 12. Yellow 6 powder, water, dyes, etc., these adulte- Coffee Chicory Gently sprinkle the coffee powder on surface of water in a glass. The coffee It is estimated that we consume about 5 Kgs rants cause harmful effects on the body. floats over the water but chicory begins to sink down within few seconds. The falling chicory powder particles leave behind them a trail of colour, due to large of food additives as preservatives, colors, Incidental adulterants: These adulte- amount of caramel they contain. bleaches, flavors, emulsifiers and rants are found in food substances due stabilizers every year in the food we eat. to ignorance, negligence or lack of Tea Coloured leaves Rub leaves on white paper, artificial colour comes out on paper. This not only results in extra work for our proper facilities. It is not a willful act Used tea Tea leaves sprinkled on wet filter paper. Pink or red spots on paper show colour. body to remove them, but also makes us on the part of the adulterer. e.g. pesticides, Iron fillings Move a magnet through the sample. Iron will stick to the magnet. susceptible to disease. (Source: Consumer droppings of rodents, larvae in food. what the long-run effects of preservatives VOICE, 2007). are. Food preservatives have a very Red Chilli Powder Rodamine Culture Take 2gms sample in a test tube, add 5ml of acetone. Immediate appearance of Metallic contamination: Metallic extensive use, which often constitutes red colour indicates presence of Rodamine. contamination comprises of arsenic from adulteration. Salt is the classic preservative Brick Powder Brick powder settles fast chilli powder settles slowly when put in water. Food adulteration pesticides, lead from water, mercury from but is seldom classified as an adulterant. Food adulteration is the act of effluent, from chemical industries, tins Salicylic, benzoic, and boric acid, and their Turmeric Powder Metanil Yellow Add a few drops of HCl to the extract of turmeric from water. Instant appearance intentionally debasing the quality of food from cans. sodium salts, formaldehyde, ammonium of violet, when the colour persists when diluted with water indicates the presence offered for sale either by the admixture or A study conducted to assess the fluoride, sulphurous acid and its salts of metanil yellow. substitution of inferior substances or by are among the principal preservatives. 'Knowledge of Consumers Regarding the Dal arhar, moong, Metanil Yellow Extract the colour with Luke warm water from the sample of pulses, add drops of the removal of some valuable ingredient. Nature and Extent of Adulteration of Many of these appear to be innocuous, but washed channa HCl. A pink colour indicates presence of metanil yellow. Food is declared adulterated if: Indian Foods' in Hisar, Haryana in the there is a danger that the continued use of year 1999, found out that all the food food preserved by these agents may be Green vegetables like chilly Malachite green Take a small part of the sample and place it over a moistened white blotting paper, samples except ghee collected from the injurious. Some preservatives have been the impression of the colour on paper indicates the presence of malachite green households of the respondents were found conclusively shown to be injurious when Pure Ghee or Butter Vanaspathi Take one teaspoonful of melted ghee or butter with equal quantity of conc. to be adulterated. The main adulterants in used for long periods and they have been milk was water (70%), turmeric powder shown to cause respiratory and other Hydrochloric acid in a test tube and add to it a pinch of cane sugar. Shake well for contained chalk powder (43.3%), chilly health problems. one minute and let it stand for five minutes. Appearance of crimson colour in powder had artificial color (100%), lower layer shows the presence of vanaspati. essential oils were removed from Colouring agents Black Pepper Papaya Seeds Float the sample in alcohol. The mature black pepper berries sink while papaya cardamom (36.6%), green gram and urad A colour additive is any seeds and light black pepper float. bean had water soluble colors, chick plea dye, pigment or sub- flour had artificial colors (70%) and chalk Hing Soap Stone or earthy matter Shake a little portion of sample with water and allow settling. Soapstone or earthy stance that can impart • A substance is added, which depreciates powder was present in sugar (36.6%). matter will settle down at the bottom. colour when added or or injuriously affects it (Source: Nutrition and Health Journal, 1999) applied to a food, drug Saffron Coloured dried tendrils of Pure saffron will not break easily like artificial. Pure saffron when allowed to • Cheaper or inferior substances are Every consumer wants to get maximum and cosmetic or to the maize cob dissolve in water will continue to give its colour so long as it lasts. substituted wholly or in part quantity of a commodity for as low a human body. Colours Common Salt White powdered stone Stir a spoonful of sample salt in water. Chalk will make the solution white and • Any valuable or necessary constituent price as possible. This attitude of the added to packed food come under the other insoluble impurities will settle down. has been wholly or in part abstracted consumer being coupled with the category of 'additives'. Colorants are Source: Clean India 2001 http://www.cleanindia.org/resoucewatch/foodaduteration.htm

4 5 Studies that test the safety of additives are intention of the traders to increase the Table 1: How to Test for Food Aduleration? based on animal trials. It is difficult to margin of profit, where the quality of the deduce whether the results of an animal commodity gets reduced through addition Food Article Adulterant Simple Method for Detecting the Adulterant study equate to human health, though of a baser substance and / or removal of many of these studies show that some vital elements. Table No.1 depicts the Milk Water Put a drop of milk on polished vertical surface. The drop of pure milk either stops additives could be cancer calling. details of most common adulterants in or flows slowly leaving a white trail behind it. Whereas milk adulterated with water The list of the 12 most dangerous different food articles and also method to will flow immediately without leaving a mark. additives include: detect them. Urea Take 5 ml of milk in a test tube and add 2 drops of bromothymol blue soln. 1. Preservative Sodium Nitrate Development of blue colour after 10 minutes indicates presence of urea. 2. Butylated Hydroxyanisole (BHA) Preservatives Mustard Seeds Argemone Seeds Argemone seeds have rough surface and mustard seeds on pressing is yellow • It is an imitation A preservative is a natural or synthetic inside while argemone seed is white. 3. Butylated Hydroxytoluene (BHT) chemical that is added to different products • It is coloured or otherwise treated, to Ice Cream Washing Powder Put some lemon juice, bubbles are observed on the presence of washing powder. 4. Propyl Gallate improve its appearance or if it contains including food to prevent decomposition 5. Monosodium Glutamate any added substance injurious to health by microbial growth or by undesirable Sugar Chalk Dissolve sugar in a glass of water, chalk will settle down at the bottom, similarly chemical changes. They are added to food for salt. 6. Trans-Fat to increase their shelf life, to keep them Silver Foil Aluminum Foil On ignition genuine silver foil burns away completely leaving glistening white 7. Aspartame Types of adulterants away from going bad or developing mould, spherical ball of the same mass while aluminum foil is reduced to ashes of black Intentional adulterants: Intentional or becoming rancid. It is not always known 8. Acesulfame-K Grey colour. adulterants are those substances that 9. Food colorings: Blue 1, 2; are added as a deliberate act on the part Honey Water A cotton wick dipped in pure honey burns when ignited with a matchstick. If 10. Red 3; of the adulterer with the intention to adulterated presence of water will not allow the honey to burn, if it does will 11. Green 3; increase the margin of profit. E.g. produce a cracking sound. sand, marble chips, stones, mud, chalk 12. Yellow 6 powder, water, dyes, etc., these adulte- Coffee Chicory Gently sprinkle the coffee powder on surface of water in a glass. The coffee It is estimated that we consume about 5 Kgs rants cause harmful effects on the body. floats over the water but chicory begins to sink down within few seconds. The falling chicory powder particles leave behind them a trail of colour, due to large of food additives as preservatives, colors, Incidental adulterants: These adulte- amount of caramel they contain. bleaches, flavors, emulsifiers and rants are found in food substances due stabilizers every year in the food we eat. to ignorance, negligence or lack of Tea Coloured leaves Rub leaves on white paper, artificial colour comes out on paper. This not only results in extra work for our proper facilities. It is not a willful act Used tea Tea leaves sprinkled on wet filter paper. Pink or red spots on paper show colour. body to remove them, but also makes us on the part of the adulterer. e.g. pesticides, Iron fillings Move a magnet through the sample. Iron will stick to the magnet. susceptible to disease. (Source: Consumer droppings of rodents, larvae in food. what the long-run effects of preservatives VOICE, 2007). are. Food preservatives have a very Red Chilli Powder Rodamine Culture Take 2gms sample in a test tube, add 5ml of acetone. Immediate appearance of Metallic contamination: Metallic extensive use, which often constitutes red colour indicates presence of Rodamine. contamination comprises of arsenic from adulteration. Salt is the classic preservative Brick Powder Brick powder settles fast chilli powder settles slowly when put in water. Food adulteration pesticides, lead from water, mercury from but is seldom classified as an adulterant. Food adulteration is the act of effluent, from chemical industries, tins Salicylic, benzoic, and boric acid, and their Turmeric Powder Metanil Yellow Add a few drops of HCl to the extract of turmeric from water. Instant appearance intentionally debasing the quality of food from cans. sodium salts, formaldehyde, ammonium of violet, when the colour persists when diluted with water indicates the presence offered for sale either by the admixture or A study conducted to assess the fluoride, sulphurous acid and its salts of metanil yellow. substitution of inferior substances or by are among the principal preservatives. 'Knowledge of Consumers Regarding the Dal arhar, moong, Metanil Yellow Extract the colour with Luke warm water from the sample of pulses, add drops of the removal of some valuable ingredient. Nature and Extent of Adulteration of Many of these appear to be innocuous, but washed channa HCl. A pink colour indicates presence of metanil yellow. Food is declared adulterated if: Indian Foods' in Hisar, Haryana in the there is a danger that the continued use of year 1999, found out that all the food food preserved by these agents may be Green vegetables like chilly Malachite green Take a small part of the sample and place it over a moistened white blotting paper, samples except ghee collected from the injurious. Some preservatives have been the impression of the colour on paper indicates the presence of malachite green households of the respondents were found conclusively shown to be injurious when Pure Ghee or Butter Vanaspathi Take one teaspoonful of melted ghee or butter with equal quantity of conc. to be adulterated. The main adulterants in used for long periods and they have been milk was water (70%), turmeric powder shown to cause respiratory and other Hydrochloric acid in a test tube and add to it a pinch of cane sugar. Shake well for contained chalk powder (43.3%), chilly health problems. one minute and let it stand for five minutes. Appearance of crimson colour in powder had artificial color (100%), lower layer shows the presence of vanaspati. essential oils were removed from Colouring agents Black Pepper Papaya Seeds Float the sample in alcohol. The mature black pepper berries sink while papaya cardamom (36.6%), green gram and urad A colour additive is any seeds and light black pepper float. bean had water soluble colors, chick plea dye, pigment or sub- flour had artificial colors (70%) and chalk Hing Soap Stone or earthy matter Shake a little portion of sample with water and allow settling. Soapstone or earthy stance that can impart • A substance is added, which depreciates powder was present in sugar (36.6%). matter will settle down at the bottom. colour when added or or injuriously affects it (Source: Nutrition and Health Journal, 1999) applied to a food, drug Saffron Coloured dried tendrils of Pure saffron will not break easily like artificial. Pure saffron when allowed to • Cheaper or inferior substances are Every consumer wants to get maximum and cosmetic or to the maize cob dissolve in water will continue to give its colour so long as it lasts. substituted wholly or in part quantity of a commodity for as low a human body. Colours Common Salt White powdered stone Stir a spoonful of sample salt in water. Chalk will make the solution white and • Any valuable or necessary constituent price as possible. This attitude of the added to packed food come under the other insoluble impurities will settle down. has been wholly or in part abstracted consumer being coupled with the category of 'additives'. Colorants are Source: Clean India 2001 http://www.cleanindia.org/resoucewatch/foodaduteration.htm

4 5 added to eliminate the color loss of foods Treatment of food with calcium carbide is of body mass per day. The concept of ADI An MRL is typically applied to a eggs, you should also always make sure due to exposure to light, air, extreme extremely hazardous because it contains was first introduced in 1961 by the Coucil veterinary drug or a pesticide and is that you cook your eggs thoroughly temperature, moisture and storage traces of arsenic and phosphorous. Once of Europe and later the Joint Expert established for particular food commo- before eating them (e.g. well cooked conditions, to correct natural variations in dissolved in water, the carbide produces Commitee on Food Additives (JECFA), a dities such that potential consumer expo- omelet, well boiled egg). acetylene gas. Acetylene gas may affect commitee maintined by two United - color, to enhance natural colors and to sure to residues is judged to be toxi • Cook food thoroughly. Make sure to the neurological system by inducing Nations bodies: the Food and Agricultural provide color to colorless foods. There are cologically acceptable. The MRL set for a cook food thoroughly, particularly the prolonged hypoxia. Since the amount of Organisations and WHO. two types of colourants: natural like substance may differ for different food meat products. Depending upon the carbide needed to ripen the immature fruit chlorophyll, caramel and Annatto; and The ADI is a practical approach in commodities, reflecting the contribution type of dish made, thorough cooking is more than its usage elsewhere, it makes synthetic ones that are chemically determining the safety of food. It also of the particular food to a "standard" diet. would be signified by colour, texture the fruit tasteless and toxic. One can synthesized and have high tinctorial serves to ensure that the actual human Normal intake of food containing residue and taste. strength (coloring capacity). Synthetic distinguish the artificially ripened fruit by intake of a substance is well below toxic of a substance at its MRL is not expected to 5 • When in doubt, throw it out. Never colors spread uniformly in foods, are the uniform skin color in fruits like levels. The ADI is generally being result in the ADI being exceeded. tomato, mango, papaws, etc and in the case taste food, which you think may be stable and are usually inexpensive. determined based on a scientific review of Since residues of pesticides and drugs may of banana, yellow color fruit with dark spoiled. If you are uncertain as to Hence, they are preferred by the food all available toxicological data on a specific be broken down in tissue into various green stem. In some cases it is only the skin whether or not a food is still safe to industry. Synthetic colors are classified additive based on both observations in metabolites, MRLs are expressed either that changes color, while the fruit itself eat, do not eat it. as 'food colors' and 'non-permitted humans and tests in animals. Laboratory in terms of the amount of the parent remains green and raw. Also calcium colors'. The first are those that can be tests in animals determine the maximum compound remaining, or a metabolite Thus consumers should take appropriate carbide reduces the ripening period from 7 temperatures and may grow to levels used in foods after thorough toxicological dietary level of the additive that is without that is representative of the residue of actions at certain critical points to prevent days to 3-4 days. What's worrying is that that could cause illness. evaluation. Use of non-permitted colors demonstrable toxic effects, i.e., the "No toxicological concern in the food. food borne illness. They are purchasing, the artificially ripened fruit often looks can result in severe gastrointestinal side Observable Effect Level" (NOEL). This Estimates are usually made by comparing • Keep cold foods cold. Cold salads, storing, pre-preparation, cooking, serving, better than the one that has gone through effects; allergy and can even damage some level is then extrapolated to man by the acceptable daily intake (ADI) with a sandwiches, meat products, dairy and handling leftovers. the natural process. Eating such fruits vital organs. dividing the no-effect level by a large calculation of the total intake of the residue products and other foods, which require causes mouth ulcers, gastric irritation and There are eight food colors permitted in factor, often 100. This results in a based on the MRLs and food intake data of refrigeration, should always be kept sore throat. India: substantially lower level for man, and thus these commodities for which MRLs have cold (below 5°C). If they are allowed to a large margin of safety. been established. warm up, bacteria may be able to grow • Tartrazine and Sunset Yellow for Some Common Terms associated to dangerous levels. yellow; with Food Safety Maximum Residue Limits (MRLs) for Codex Committee on Pesticides Residue • Don't cross contaminate. It is vital that Acceptable Daily Intake or ADI is a pesticides are established in most countries Committee of the Codex Alimentarius • Carmosine, Ponceau – 4R and you cook poultry, fish, seafood, meat measure of the amount of a specific to safeguard consumer health and to pro- Commission develops and maintains Erithrosine for red; and meat products thoroughly to kill substance (usually food adititive or mote Good Agricultural Practice (GAP) in acceptable pesticide Codex maximum • Brilliant Blue and Indigo Carmine for the harmful bacteria that may be on pesticide) in food that can be ingested the use of insecticides, fungicides, her- residue limits (MRLs) for food blue; and them. That is why it is very important (orally) over a lifetime without an bicides and other agricultural compounds. commodities in international trade. to make sure that you don't allow the • Fast Green for green appreciable health risk. “Without MRL is the maximum concentration of a However, neither the USA nor the EU juices associated with raw meat to Gender & Food safety appreciable risk" refers to the practical substance, expressed in milligrams per approves Codex MRL. Instead, they But these are basic colors and different contaminate other areas of your Although both rural women and men certainty that injury will not result, even kilogram (parts per million, ppm) or in independently set their own standards. But shades and hues can be made from these. kitchen. If you do so, you may then have different and complementary roles after a lifetime of experience. ADIs are micrograms per kilogram (parts per India is accepting MRL standard allow those bacteria to get into foods in guaranteeing food security at the However, there are many food pre- expressed by body mass, usually in billion, ppb) that is legally permitted in a determined by Codex. that don't get cooked before you eat household and community levels, parations in which non-permitted colors milligrams (of the substance) per kilograms food commodity. are used. They are, usually confectionery, them. women often play a greater role in Food Safety and Cultural Practices ensuring nutrition, food safety and sweets, ready-to-drink beverages, sounf, • Thaw food. Frozen raw fish, seafood, To ensure food safety and also to avoid quality. In much of the developing vegetables like carrot and green peas, poultry, meat and meat products episodes of food borne illness, make sure world, women produce most of the cooked foods and non-vegetarian foods. should never be thawed by leaving you and your family is not a victim of food that is consumed in their homes, them on the kitchen table / slab at room preventable food borne illness. (Source: and are generally responsible for temperature. The proper way to thaw Food ripening agents Ministry of Health and Family Welfare) processing and preparing food for their A commonly used agent in the ripening such products is to either thaw them in households. Women tend to spend a • Always wash your hands well with soap process is calcium carbide, a material most the refrigerator or thaw them in a considerable part of the cash income that and warm water, before and after food commonly used for welding purposes. microwave oven or in cold water that is they generate from marketing activities on handling changed every 30 minutes. household food requirements. • Keep hot foods hot. If a food is cooked • Wash fruits and vegetables thoroughly. Thus recognizing women and men’s and put out to serve, make sure that you Since fresh fruits and vegetable are distinct roles in family nutrition is a key to keep the food hot if it is not going to be grown in open environment, they may improving food security at the household eaten right away. If you are going to come in contact with a wide range of level. As women do most of the cooking in cool the food in the refrigerator, be sure bacteria. their homes, education about hygiene and to cool it quickly in a shallow container. • Keep egg refrigerated and never eat raw sanitation needs to target their concerns Perishable food should never be kept eggs. Eggs may contain the bacteria and schedules. Furthermore, policies that at ambient temperatures, (specifically Salmonella in their yolks, and so it is take account of women’s key roles in between 5°C and 60°C) for more than 2 very important never to leave eggs at preparing food and collecting water and hours. Bacteria can grow well at these room temperature, or you will allow the fuel can simultaneously reduce their heavy Salmonella to multiply and grow. workload and improve their families’ Calcium Carbide 5www.nfrd.teagasc.ie Because there may be Salmonella in nutrition. Source: FAO

6 7 added to eliminate the color loss of foods Treatment of food with calcium carbide is of body mass per day. The concept of ADI An MRL is typically applied to a eggs, you should also always make sure due to exposure to light, air, extreme extremely hazardous because it contains was first introduced in 1961 by the Coucil veterinary drug or a pesticide and is that you cook your eggs thoroughly temperature, moisture and storage traces of arsenic and phosphorous. Once of Europe and later the Joint Expert established for particular food commo- before eating them (e.g. well cooked conditions, to correct natural variations in dissolved in water, the carbide produces Commitee on Food Additives (JECFA), a dities such that potential consumer expo- omelet, well boiled egg). acetylene gas. Acetylene gas may affect commitee maintined by two United - color, to enhance natural colors and to sure to residues is judged to be toxi • Cook food thoroughly. Make sure to the neurological system by inducing Nations bodies: the Food and Agricultural provide color to colorless foods. There are cologically acceptable. The MRL set for a cook food thoroughly, particularly the prolonged hypoxia. Since the amount of Organisations and WHO. two types of colourants: natural like substance may differ for different food meat products. Depending upon the carbide needed to ripen the immature fruit chlorophyll, caramel and Annatto; and The ADI is a practical approach in commodities, reflecting the contribution type of dish made, thorough cooking is more than its usage elsewhere, it makes synthetic ones that are chemically determining the safety of food. It also of the particular food to a "standard" diet. would be signified by colour, texture the fruit tasteless and toxic. One can synthesized and have high tinctorial serves to ensure that the actual human Normal intake of food containing residue and taste. strength (coloring capacity). Synthetic distinguish the artificially ripened fruit by intake of a substance is well below toxic of a substance at its MRL is not expected to 5 • When in doubt, throw it out. Never colors spread uniformly in foods, are the uniform skin color in fruits like levels. The ADI is generally being result in the ADI being exceeded. tomato, mango, papaws, etc and in the case taste food, which you think may be stable and are usually inexpensive. determined based on a scientific review of Since residues of pesticides and drugs may of banana, yellow color fruit with dark spoiled. If you are uncertain as to Hence, they are preferred by the food all available toxicological data on a specific be broken down in tissue into various green stem. In some cases it is only the skin whether or not a food is still safe to industry. Synthetic colors are classified additive based on both observations in metabolites, MRLs are expressed either that changes color, while the fruit itself eat, do not eat it. as 'food colors' and 'non-permitted humans and tests in animals. Laboratory in terms of the amount of the parent remains green and raw. Also calcium colors'. The first are those that can be tests in animals determine the maximum compound remaining, or a metabolite Thus consumers should take appropriate carbide reduces the ripening period from 7 temperatures and may grow to levels used in foods after thorough toxicological dietary level of the additive that is without that is representative of the residue of actions at certain critical points to prevent days to 3-4 days. What's worrying is that that could cause illness. evaluation. Use of non-permitted colors demonstrable toxic effects, i.e., the "No toxicological concern in the food. food borne illness. They are purchasing, the artificially ripened fruit often looks can result in severe gastrointestinal side Observable Effect Level" (NOEL). This Estimates are usually made by comparing • Keep cold foods cold. Cold salads, storing, pre-preparation, cooking, serving, better than the one that has gone through effects; allergy and can even damage some level is then extrapolated to man by the acceptable daily intake (ADI) with a sandwiches, meat products, dairy and handling leftovers. the natural process. Eating such fruits vital organs. dividing the no-effect level by a large calculation of the total intake of the residue products and other foods, which require causes mouth ulcers, gastric irritation and There are eight food colors permitted in factor, often 100. This results in a based on the MRLs and food intake data of refrigeration, should always be kept sore throat. India: substantially lower level for man, and thus these commodities for which MRLs have cold (below 5°C). If they are allowed to a large margin of safety. been established. warm up, bacteria may be able to grow • Tartrazine and Sunset Yellow for Some Common Terms associated to dangerous levels. yellow; with Food Safety Maximum Residue Limits (MRLs) for Codex Committee on Pesticides Residue • Don't cross contaminate. It is vital that Acceptable Daily Intake or ADI is a pesticides are established in most countries Committee of the Codex Alimentarius • Carmosine, Ponceau – 4R and you cook poultry, fish, seafood, meat measure of the amount of a specific to safeguard consumer health and to pro- Commission develops and maintains Erithrosine for red; and meat products thoroughly to kill substance (usually food adititive or mote Good Agricultural Practice (GAP) in acceptable pesticide Codex maximum • Brilliant Blue and Indigo Carmine for the harmful bacteria that may be on pesticide) in food that can be ingested the use of insecticides, fungicides, her- residue limits (MRLs) for food blue; and them. That is why it is very important (orally) over a lifetime without an bicides and other agricultural compounds. commodities in international trade. to make sure that you don't allow the • Fast Green for green appreciable health risk. “Without MRL is the maximum concentration of a However, neither the USA nor the EU juices associated with raw meat to Gender & Food safety appreciable risk" refers to the practical substance, expressed in milligrams per approves Codex MRL. Instead, they But these are basic colors and different contaminate other areas of your Although both rural women and men certainty that injury will not result, even kilogram (parts per million, ppm) or in independently set their own standards. But shades and hues can be made from these. kitchen. If you do so, you may then have different and complementary roles after a lifetime of experience. ADIs are micrograms per kilogram (parts per India is accepting MRL standard allow those bacteria to get into foods in guaranteeing food security at the However, there are many food pre- expressed by body mass, usually in billion, ppb) that is legally permitted in a determined by Codex. that don't get cooked before you eat household and community levels, parations in which non-permitted colors milligrams (of the substance) per kilograms food commodity. are used. They are, usually confectionery, them. women often play a greater role in Food Safety and Cultural Practices ensuring nutrition, food safety and sweets, ready-to-drink beverages, sounf, • Thaw food. Frozen raw fish, seafood, To ensure food safety and also to avoid quality. In much of the developing vegetables like carrot and green peas, poultry, meat and meat products episodes of food borne illness, make sure world, women produce most of the cooked foods and non-vegetarian foods. should never be thawed by leaving you and your family is not a victim of food that is consumed in their homes, them on the kitchen table / slab at room preventable food borne illness. (Source: and are generally responsible for temperature. The proper way to thaw Food ripening agents Ministry of Health and Family Welfare) processing and preparing food for their A commonly used agent in the ripening such products is to either thaw them in households. Women tend to spend a • Always wash your hands well with soap process is calcium carbide, a material most the refrigerator or thaw them in a considerable part of the cash income that and warm water, before and after food commonly used for welding purposes. microwave oven or in cold water that is they generate from marketing activities on handling changed every 30 minutes. household food requirements. • Keep hot foods hot. If a food is cooked • Wash fruits and vegetables thoroughly. Thus recognizing women and men’s and put out to serve, make sure that you Since fresh fruits and vegetable are distinct roles in family nutrition is a key to keep the food hot if it is not going to be grown in open environment, they may improving food security at the household eaten right away. If you are going to come in contact with a wide range of level. As women do most of the cooking in cool the food in the refrigerator, be sure bacteria. their homes, education about hygiene and to cool it quickly in a shallow container. • Keep egg refrigerated and never eat raw sanitation needs to target their concerns Perishable food should never be kept eggs. Eggs may contain the bacteria and schedules. Furthermore, policies that at ambient temperatures, (specifically Salmonella in their yolks, and so it is take account of women’s key roles in between 5°C and 60°C) for more than 2 very important never to leave eggs at preparing food and collecting water and hours. Bacteria can grow well at these room temperature, or you will allow the fuel can simultaneously reduce their heavy Salmonella to multiply and grow. workload and improve their families’ Calcium Carbide 5www.nfrd.teagasc.ie Because there may be Salmonella in nutrition. Source: FAO

6 7 The pesticide cycle The Food Safety and Standards Act-2006 The Food Safety and Standards Act 2006, is an important initiative and development to safe guard food safety and health of the consumer at the same time giving due importance to safety standards in India. The objective of the law is to consolidate eight laws governing the food sector and to establish the Food Safety and Standards Authority (FSSA) to regulate the sector.

Relevant provisions of the act 1. The act has the features to achieve appropriate levels of protection of human life and health and protection of consumers' interests including fair practices in all kinds of food; 2. Carry out risk management based on risk assessment; also to adopt risk management measures necessary to ensure appropriate levels of health achieving an Appropriate Level of 1993 both to extend its coverage and protection; Protection (ALOP) of human life and scope and to enhance the powers of the health; redressal machinery. 3. Risk assessment is to be based on the available toxicological evaluation (e.g. 7. The act also ensures that foods are not The Food Safety Act-2006 explicitly deals JECFA) and extensive open and to contain any contaminants such as with the overall concerns related to food transparent discussion with all stake- toxic metals, toxins, pesticide residues, safety in India. The act envisages three-tier holders, and the underlying principle is antibiotics and veterinary drugs, in quasi-judicial consumer dispute redressal to ensure protection of consumers by excess of limits prescribed under the machinery at the national, state and district preventing fraudulent, deceptive or regulation. level. These agencies are popularly known unfair trade practices. as consumer forums or consumer courts. The Food Safety and Standards Authority The Consumer Protection Act, which has 4. In case of suspected risks of the public of India (FSSA) acts as an autonomous been defined as “the Magna Carta of Con- consuming contaminated food, the body under the Ministry of Health and sumers”, spells out six consumer rights: FSSA will take appropriate steps to Family Welfare, Government of India. Right to Safety, Right to Information, inform the general public of the risk The Authority consists of a Chairperson Right to Choice, Right to Representation, to health; and the twenty-two members in which Right to Redress, and Right to Consumer one-third will be women members. 5. If any lot of food fails to comply Education. Still, the present scenario is not with food safety requirements it very encouraging. Unfortunately the con- shall be presumed that the whole Consumer Protection Act-1986 sumer courts have become replica of legal consignment fails to comply with and Food Safety courts, as the procedure is no longer simple these requirements. The consumer Protection Act, 1986, and quick. The consumer redressal process provides for the better protection of is relatively cumbersome and more ex- 6. The act lays down food safety standards consumers. Unlike existing laws, which pensive and time- consuming than desired. to ensure fair trade practices while are punitive or preventive in nature, the The process involves engaging professional provisions of this Act are compensatory personnel for filing the case and attending in nature. The act is intended to provide the court proceeding and certain other simple, speedy and inexpensive redressal formalities like producing the bill, to the consumers' grievances, award warranty cards etc. These procedures need relief and appropriately compensate the to be made simpler and quicker for making consumer. The act has been amended in the process more meaningful and realistic.

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