American consumer, the law makers and the Science-A big cauldron waiting to boil over!

Though genetically modified foods are predominantly produced and marketed in the United States, most consumers are either unaware of it or are helpless to do any thing to stem this trend of overwhelming GMO containing foods. The safety or otherwise of GMO foods is still a matter that divides humanity into opposing camps, one section finding no fault with them while the others vehemently loathing them. The gravity of the problem can be realized from the fact that even among scientists there is no consensus on this issue and how can one blame the consumer to take a stand on this burning issue. Whatever it is, in the US of to day consumers have no choice but to accept foods made from GMO raw materials and ingredients unless one has the wherewithal to spend a fortune to switch over to 100% organic foods. The fight that is going on to day in that country centers around the so called constitutional right of the citizen to know what he is eating and for that what they are asking is to just declare on the label of products whether GMO ingredients are there or not in the food packet. A well reasoned demand though the industry, politicians and bureaucrats do not think so, obviously because of pecuniary considerations.

Look at the stand taken by the safety watch dogs in that country viz Food and Drug Administration and US Dept of Agriculture both of which considers genetically altered foods "practically" same as their natural counterparts and therefore felt there is no need to specifically mention about their presence in any food on the label. One is left with the impression that the US wants to be a unique country in swimming against international views on almost all issues, probably because of the arrogance of power, being the only super power left in the global landscape after the demise of erstwhile Soviet Union. Other wise it is difficult to explain why it is cocking a snook at 64 other countries which have made label declaration about GMO foods mandatory! Why is this happening in a country which is supposed to be the beacon for all democracies in the world? Obvious answer is the nexus among politicians, bureaucrats and industry lobbyists to deny the consumer his right and make unholy money for their own welfare!

A peep into the American situation will reveal this paradox. According to recent reports a fierce food fight is going on in the Congress over the labeling of genetically engineered foods.with a substantial section of the law makers trying to block any move to enforce mandatory labeling of GMO foods in any part of the country. Is it not a paradox that in a federal system of governance, where states enjoy high degree of freedom to legislate, their right is being usurped by the federal government through an insidious bill that will block the power of states to enact any law that will mandate compulsory labeling of GMO foods! Who are these law makers trying to help? Of course the GMO industry giants who have a stranglehold on the American economy through their close nexus with politicians. This attempt comes in the wake of three states already putting on the statute book law that requires labeling of foods marketed in their area. Attempts in the past by some big states like California to legislate on similar lines were frustrated by saturated misleading campaign by the GMO lobby pumping millions of dollars to brain wash the voters. 

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The attempt to pass a law called "Safe and Accurate Food Labeling Act" if passed asks for setting up a voluntary nationwide labeling system overseen by the federal government. This bill, popularly renamed by the consumer activist groups as "DARK Act", acronym for Deny All the Right to Know" Act! Protagonists of GMO foods invariably argue that about 90 percent of the corn, soybeans and cotton grown in the U.S. are genetically engineered, meaning that the crops have been artificially altered to use less water or resist pests and no calamity has befallen in the country. Also other supporters cite the clearance given by The American Association for the Advancement of Science, the American Medical Association and the World Health Organization all of them who have deemed all GMOs on the market as safe. 

However a major chunk of the consumer community is not convinced fully about the safety of such foods because of the common perception that industry does not have the well being of the citizens in their mind, relentlessly pursuing efforts to increase their profits and the scandals surrounding presence of unsafe chemicals hormones, steroids, transfats,etc further reinforce their distrust about the products churned out by the manufacturers. 

At present there are no government-approved labels to let consumers in the U.S. know which foods are derived from GMOs.It is funny that the US Government wants to leave to individual manufacturers to make any label declaration to indicate that their products are free from GMO ingredients without taking any responsibility to verify such claims! That has prompted many companies to advertise their food as "Non-GMO" by taking the services of existing Non-GMO Project which is a private nonprofit outfit floated by retailers. The group is claimed to be testing food products and do product segregation practices to verify that products with its butterfly seal contain less than 1 percent GMO ingredients. Can it be a long term solution when millions of consumers expect their government to come to their rescue by overseeing such label claims to infuse confidence in such products? If mandatory labeling is anathema to the political class which runs the country, least they can do is to set up a dedicated authority to verify claims of manufacturers that their products are free from GMO substances.Will this happen?  Depends on the intensity of struggle by the consumers on the government to sensitize them on this critical issue.

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

Safety of branded instant noodles-A reality check.

Food labeling can be subtle as well as non-transparent as many consumers find themselves while shopping for their daily needs. For a common man many of the information presented by the manufacturers can be "Greek and Latin" but some at least understand the implications of such "facts" presented through the label. As a critic of food industry recently stated the industry can be the "masters of subterfuge" in saying less than what they really hide. What ever it be, food labeling rules do serve a useful purpose and can be made more transparent through consistent efforts in forcing the industry to be more truthful. Here is a typical case of instant noodles which have become popular, especially among the kids. Look at the label declarations made by different brands and what no consumer can make out are the code numbers mentioned for some of the ingredients used in the flavor mix that is added during the preparation process. 

No doubt the food safety authorities permit them to use code numbers, probably to make the system of identifying food ingredients uniform. But in what way this helps the consumer? This information may be as well not there and it will make no difference to the consumer. It is just unfortunate that industry is given this leeway to hide the nature of chemicals used and help it to sell the products more easily to the hapless consumer! Interestingly if we get a little deep into this trickery, it can be realized that industry has come up with alternatives to the erstwhile notorious Mono Sodium Glutamate ( MSG), once monopolized by the famous company Ajinomoto of Japan. After its safety credentials were seriously questioned, its use became highly regulated and the so called INS 627 or E 627 code numbered for sodium Guanylate and INS 631 or INS 631 code numbered for sodium Inosinate were introduced, essentially to obtain the same effect as that would have been generated with MSG. Incidentally these are claimed to be the imaginary fifth flavor called Umami and industry uses them to enhance the flavor of every food and use less salt in their formulations.   

There are two questions the industry and the safety regulators must answer while allowing the use of these chemicals by the food processors. First are these chemicals derived from meat scraps or fish waste? If so can the manufacturers use the green dot on the label to convince the consumers that their products are suitable for consumption by vegans as well as vegetarians?. According to literature, Guanylates and Inosinates can also be made from yeast through hydrolysis of the cells  or from starchy materials by the fermentation route but no one is sure whether the manufacturers use meat derived materials or plant based ones. Interestingly some of them declare use of yeast hydrolyzate also along with 627 and 631 and one wonders why they have to use yeast hydrolyzate which also contains 627 and 631? Could it be to camouflage the real identity of the source from which 627 and 631 are derived. Why not declare that 627 and 631 used in these flavor mixes are really derived from plant sources to satisfy the vegans and vegetarians? 

Second issue pertains to the safety of these additives. Scientific studies do not permit us to draw any firm conclusion because of lack of unanimity. Several reports indicate that at individual levels, 627 and 631 including their blends 635 can create health problems, at times becoming serious if not careful. If one reads the catalog of ill effects of these additives it could be construed as a list compiled by the adversaries who are firmly "convinced" about these "facts". Guanylates and Inosinates have been claimed to cause in humans several adverse effects like Ribo Rash, a form of irritable itchy skin syndrome, elevated heart beats, worsening of gout symptoms, causing migraine, insomnia, asthma, arthritis, sinusitis, etc. However these claims will have to be moderated in the light of the fact that the levels at which they are consumed through noodles can be well below the adversarial concentrations. Also to be borne in mind is that noodles can always be taken with out the flavor mix which contains 627, 631 or 635. 

V.H.POTTY

http://vhpotty.blogspot.com

http://foodtechupdates.blogspot.com

Looking beyond thermal processing-Emerging new technologies for the food industry

Who does not want to enjoy a safe and tasty meal? The food we eat is as precious to creatures as it is to us, who live along with us in this planet and therefore competing with man to have a share of the pie is quite natural, But man in his perpetual fight for ensuring continuous supply of food for himself and his fellow denizens innovate tirelessly to protect the food supply through "killing" technologies which are widely deployed through out the entire spectrum of food chain. By far his fight has been of epic proportions when it comes to eliminating vectors and pathogenic bugs. Many of them, besides eating the food which man considers as his, they also contribute a host of diseases with mass destruction potential. Once this is achievable the next focus is keeping the food as fresh as possible to utilize the nutrients present in them fully and enjoying the unique flavor and taste associated with fresh foods.

Historically food preservation was accomplished by using natural substances like salt and sugar both of them being injurious to pathogenic microorganisms at high concentrations raising the osmotic pressure of the medium to intolerable levels. Fermentation to lower the pH of the food system was also as old as human civilization. Use of heat to cook the foods achieved destruction of undesirable microbes besides imparting highly palatable qualities to the food. Pasteurization and sterilization became common place to prolong the life of many foods and thermally processed foods in bottles and cans supported human lives especially during stress times like wars, famine, drought, epidemics etc. Even to day heat is used in some modern processes like aseptic packing, HTST and UHT technologies and in-package sterilization. Advent of chemical preservatives like sulfur dioxide, benzoates, sorbates and many other chemical substances provided an easier option to thermal processing. But to day's consumer is not willing to accept any chemically tainted foods because of the unknown consequences, especially in the long run,  of ingesting them on his health.   

Under such an environment it is no wonder that food scientists and the processing industry are looking for new technologies that will be more efficient and less intrusive as far as flavor and texture of the food is concerned. Consumer is fully justified in demanding more and more fresh , improved quality and healthy foods for him as well as his family and this demand from the market place is the driving force for novel technologies that can provide chemically free, palatable and healthy foods. Here comes the challenge because severe processing conditions can irrevocably change the characteristics of the natural food giving the consumer some thing like a pale shadow of the original food. Also environment friendly processes with minimum power and water use and less and less pollution potential are inevitable. New emerging technologies such as high-pressure processing (HPP), pulsed electric field (PEF) and cold plasma are considered very promising and can be expected to be main stream processes in the coming years..

HPP does not use heat for achieving disinfection of products and is in the forefront as a choice for a non-thermal pasteurization technique. Here products are subjected to high pressures between 300 and 600 MPa for a duration of about 10 minutes. The advantages of HPP over the conventional thermal processing techniques can be manifold, most important ones being significantly reduced process times, very low heat damage to the product and retention of product flavor, texture, color and heat labile nutrients. But HPP cannot be effective in achieving destruction of dangerous spores of some bacteria if used alone, though it can be used in conjunction with low acidity of the medium or use of refrigeration. HPP is versatile in that it can inactivate pathogenic and spoilage bacteria, yeasts, molds and viruses but not effective when it comes to inactivation of undesirable enzymes. Its application is linked to factors such as the type of microorganism, food composition, pH and water activity of the food system. Its use world wide  by industrial establishments is reported to be wide spread during the last few years. HPP is excellently suited to liquid and semi-solid food products such as fruit juices, purees, smoothies, jellies etc. Major constraints for its growth are high capital expenditure, low productivity and batch type of operations. 

PEF is a unique process which can kill bacteria present in liquid food products at low temperatures within a short period of time. Here the food is exposed to a pulsed high voltage field for less than 1 second and this process ensures better retention and storage stability of phytochemicals like carotenoids, phenolic compounds and flavonols, in comparison to thermal processing. Combining the PEF treatment at moderate temperatures with the presence of an antimicrobial, effective against both Gram-positive and -negative pathogenic bacteria, would significantly enhance process efficiency, reduce the number of pulses and outlet temperature and lead to significant energy cost savings. A major limitation of PEF is that it is not suited to foods with high conductivity, high salt content and liquid foods with high particulate content. Research efforts are in progress to further refine the technology for as wide applications as possible and fool proof with 100% kill efficiency against most food borne pathogens.   .  

Cold plasma technology is another choice when it comes to processing foods without using high temperatures. Plasma is considered the fourth state of matter that is energetically distinguishable from solids, liquids and gases. Plasma is a source of different antimicrobial substances including UV photons, charged particles, and reactive species such as superoxide, hydroxyl radicals, nitric oxide and ozone. Non-thermal plasma which does not use high temperature and power can be generated by electric or magnetic discharges at lower pressures, Cold plasma can be effective in the sanitization of the surface of fresh produce like fruits and vegetables, liquid products like juices and still beverages besides decontamination of processing equipment  in food industry. It may take more efforts for the cold plasma processing to become a fool proof method for the food processing industry as there is no assurance that it can achieve a 100% kill rate in all food systems.  

Though the on-going public interest in non-thermal process technologies is very high, investments sufficient to fast track these developments are not forthcoming due to many reasons, the major one being the high capital cost involved in fabricating industrial capacity machinery with high productivity. One example of a non-thermal process that remains untapped fully is irradiation technology, in spite of high investments made over the last three decades in evolving industrial scale plants for treating a variety of food products with assured decontamination efficiency and minimum damage to the products processed. Probably this may be the non-motivating factor that is impeding development of many non-thermal food processing technologies at a pace commensurate with the growth of food industry world over.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE GRATE FOOD SAFETY "MESS"-INDIAN SCENARIO!

India is known for the diversity of foods consumed by different ethnic groups spread across the country. In the absence of reliable figures, it has been suggested that there are over 5000 such foods and if variations in recipes is taken into account the number may go beyond 1 lakh. But no one can vouch safe for this number because the ethnic food sector is a much neglected one with hardly any attention from the government or the scientific community. According to National Association of Street Vendors (NASVI) there are over 10 million street vendors alone spread across thousands of towns and cities serving at least hundred different types of food preparations, mostly cooked and served on the side of major road net works frequented by people. Added to these there are over a million small, medium and big restaurants in the country with a decent roof over them attracting a billion customers every day. 

It is very true that Indians do not have the habit of frequently eating out side their homes and such eating when it happens may be far and few. It is estimated that number of visits to restaurants by a family may vary from once or twice a year to a week in a month depending the affluence and disposable incomes. Compared to earlier generations, many nucleus families emerging from the shadows of their parents are increasingly patronizing restaurants because of affluence and lesser time available for home cooking due to their work place demands. In contrast, in some countries, especially in South East Asia, the kitchen size is shrinking rapidly while in many new residential complexes no kitchen is provided at all making the population dependent on foods cooked away from home. 

Against such a background, India can rightly be "proud" that food safety poisoning cases are far and few compared to those in many "sanitized" countries like USA and Europe. This could be due to under reporting of food poisoning incidences or attributed to the "tough" gastrointestinal features that make them immune to even the worst quality of foods served to them! Whether the street food vendor or the under the roof food provider, there is much to be desired as far their hygienic and sanitation standards are concerned. Filthy kitchen, unsafe water and utensils, sub standard ingredients, unhygienic personnel, dirty serving tables etc make these eateries a veritable "danger" spots for those with weak stomachs! One redeeming feature is that Indian cuisine is basically "hot food based" with the heat killing most of the pathogens which might have contaminated the food before cooking. 

With free availability of cheap drugs that can control stomach upsets, most food related episodes never reach the doors of a physician or a hospital and therefore do not enter into record books. It is a fact that a few drugs which are banned all over the world are still available in the country across the counter of a pharmacy store and people do not seem to be so much bothered about minor episodes of stomach upset caused by consuming food preparations from a street vendor or a small time restaurant. Incidences of common diarrhea, jaundice and other GI related episodes, mostly caused by contaminated water are becoming less frequent with the popularity of bottled drinking water carrying the safety mark of ISI. 

When the FSSAI rules were promulgated every eatery was supposed to have a registration or license for operation and it is almost two years since the rules were promulgated. Though the time period for complying with these rules were extended from time to time, the government (GOI) assumed a belligerent posture refusing to give further extension for licensing beyond February 4 2014. However GOI eventually buckled under pressure from the food service industry extending the last date further to august 4 this year. Two critical questions that demand answers involve what the industry was doing for the last several years when the contours of the rules were being framed and why the FSSAI did not anticipate the so called problems being aired by the industry now?

A charitable view may be that FSSAI is conceding the point that operating the food safety system has some practical difficulties. If so extending the last date must be appreciated. But there is a feeling that no one in the country is taking FSSAI seriously and hence this prevarication and obfuscation! On the face of it the FSSAI provision for compulsory registration has a justification because this only can trace the origin of any mishap, if and when occurs, to its source. On the other hand every trade in a civic area requires local licensing and why this arrangement cannot be used in disciplining the eateries within their areas? It is argued that eateries are already burdened by many punitive rules under the state dispensation and FSSAI regulatory rules are obviously an added burden to them. It is as well that government of India has a re-look at the food regulatory regime in the country and address the problems of all stake holders.   

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ON-LINE MARKETING OF FOODS-THE IMPONDERABLES

e-retailing or on-line marketing has assumed gigantic proportions lately and to day practically every thing consumer wants can be ordered on-line to be delivered at home sparing the consumer the hassles of visiting retail markets in busy cities with traffic snarls becoming a rule rather than the exception. Internationally Amazon.com is the leading e-retailer world over while there are many players fighting for a slice of the cake which is considered to be lucrative. In India there are a few start ups who had established a niche place for them selves before the advent of Amazon's India operations. While Snapdeal and Flipkart can be expected to offer stiff competition to Amazon, India being a large market there seems to be elbow space for every body. Even small players like BigBasket and LiocalBanya are doing well in supplying groceries to consumers through on-line order. If this is so what is the big deal if Amazon also starts groceries and other shelf stable foods in India with its well organized net work of storage and distribution net work created with local partners?

While Amazon has a great reputation in marketing consumer goods in the US and other countries, when it comes to food it is a different ball game altogether. It is true that many packed foods, especially low moisture products and aseptically packed liquid ones have reasonably good life, sufficient to sell them before expiry dates set in. In a country like India where middle class population form the backbone of food market, it is a disturbing question whether a super profit company like Amazon can earn sufficient margins to sustain the activity. According to reports available regarding their objectives in entering into food portfolio, the company may be adopting a "pick and choose" strategy, concentrating more on high value packed foods with attractive profit margins. Thus break fast cereals costing more than Rs 400/kg or health foods priced sky high or potato chips priced above Rs 300/kg or specialty products like olive oil costing upwards of Rs 600/liter and similar products can be the candidates for this retail giant.

The million dollar question is whether these on-line retailers will also eventually get into marketing fresh fruits and vegetables which is considered a high risk area with lower margins. Start-ups like BigBasket and LocalBanya have established their credentials in this segment and shown that such operations are feasible in spite of many logistical constraints. Though consumer response is reported to be satisfactory so far, only time will tell whether these operations can be sustained on an even keel without affecting the quality consistency. In a country like India where horticulture activities are in a highly disorganized state, accessing good quality fresh produce in time and delivering the same to demanding consumers will be an herculean task.

An important point not being appreciated is that fresh produce are bunch of living cells undergoing respiration and transpiration and after harvesting they tend to loose their quality fast due to biological activities. There are proven technologies which can retard such deterioration, though they cannot be stopped altogether. Refrigeration, freezing and controlled atmosphere storage are the chosen ones but specialized infrastructure and high investments are called for if one has to succeed in retailing these products. An on-line retailer will have handicaps if to indulge in handling fresh produce. Probably those who are serious about such activities will have to depend on existing manufacturers and wholesalers to accept their orders and deliver the same to their on-line consumers.

Whether the food safety regulators in the country would keep quite while on-line retailers prepare themselves to get into fresh produce marketing without having their own facilities is some what doubtful. Clear demarcation of responsibilities for ensuring quality and safety will have to be arrived before such retailing can be allowed in the country. While manufacturers have the responsibility to maintain quality and safety whether they will accept the same when their products are marketed by an agency like Amazon since punishment regimes are severe for violating food safety norms in India (if caught!). According to some reports Amazon is already experimenting in Washington State and the State of California in the US to distribute fresh produce through on-line system. Probably such operations will have to be confined within a geographical area of, say about 100 km radius and this calls for a number of holding areas in a state from where quick delivery can be made. One encouraging feature in India is that there are more than 4000 towns each with adequate population to cater to and Amazon may as well concentrate in these urban areas. One has to wait and see how this company will carry out its business, distinct from the existing players, in order to wean away the key board happy consumers!    

V.H.POTTY
http://vhpotty.blogspot.com/

http://foodtechupdates.blogspot.com

SCHOOLS IN INDIA-ARE THEY MEANT FOR COOKING FOODS?

Here is an interesting piece of news coming from Delhi which is both intriguing and paradoxical. Intriguing because the Parliamentary Committee has not made any suggestion as to how hot food can be supplied in packed condition and paradoxical because packed foods supplied till a few years ago were discontinued on a clamor for fresh foods.  

"Taking note of the increasing complaints about the food served under mid-day meal scheme in schools,a Parliamentary panel has suggested distribution of packaged food to children. The Parliamentary Standing Committee on HRD has asked the Ministry to "explore the feasibility of providing packaged nutrition food in conformity with norms and standards of the scheme". This may be done initially on a pilot basis in some selected districts to ascertain its viability, it suggested. The food cooked in schools for children has come under the scanner especially on hygiene and quality. Reports indicate that even in Delhi, quality of food being served in schools was found to be wanting in norms and standards prescribed under the programme. If the situation is such in the capital, what would be the position in interior could well be imagined," the committee, headed by Rajya Sabha member Oscar Fernandes, said. The panel also drew the attention of the working group which had suggested roping in the Food and Nutrition Board to provide training to teachers and cook-cum-helpers and for regular monitoring of food safety among others. One of the particular concerns of the committee was that hundreds of schools were lagging behind in meeting the infrastructure requirements, including construction of kitchen cum-stores, under the Right to Education (RTE) Act. The deadline for meeting these requirements had ended on March 31. According to ministry reports, of 9.55 lakh kitchen-cum- stores sanctioned between 2006-07 and 2012-13, only 5.99 lakh or 63 per cent of them have been constructed".

Some of the comments made by the Committee are relevant and must be followed up. But the suggestion to explore supply of packed foods is fraught with many complications. It was during nineteen seventies that the state of Karnataka implemented a project to manufacture ready to eat nutritious food called energy food with 360 calories of energy, 16 gm of protein and a host of essential vitamins and minerals in a 100 gm portion to be provided to every school coming child in all its schools. This product was developed by the internationally acclaimed Central Food Technological Research Institute, Mysore and five factories were set up to make about 25000 tons during a school year sufficient to feed 1.25 million children a day. As this product had no commercial value pilferage was hardly a problem with the entire production reaching the targeted beneficiaries. Precisely for this reason there were motivated criticism against energy food and the state government bowing to the pressure of the vested interests closed all the 5 factories with absolutely no justification at all. Two decades after this sorry episode, the Government of India is trying to revive the concept of packed foods having realized the folly of cooking foods in the premises of the school fraught with umpteen number of problems. 

Midday school feeding program is, no doubt, a sound concept the major objective being enhancement of school admissions and improvement of attendance. It is sad story that in spite of massive funding, by the government, about 8.5 million kids still do not go to any school and school attendance on an average does not go beyond 50%. What a colossal waste of human resources! Though the literacy rate in the country is about 70% there are states like Manipur, Uttar Pradesh, Chattisgarh and Jharkand where about 40% of the population remains illiterate! There are reported to be about 0.8 million schools in the country under the government control most of which are ill equipped to impart any quality education. Government and its experts feel that food will attract more children to the schools but even if food does attract them what type of citizens will emerge from such schools without teachers, class rooms, toilet facilities, provision for potable water etc so essential for imparting education? 

Under the above pitiable condition, is it not madness to introduce cooked foods for serving in hot condition to each and every child? Do all the children need food at the school as many of them coming from well to do families do not consume the school cooked foods? Where do these schools go for accessing to clean water as most rural areas do not enjoy protected water supply? Is it not true that the hot food supply scheme is vulnerable to food poisoning and other diseases because of foods made by people ignorant about hygiene and sanitation? Who ensures that food is cooked without exposure to the elements as most schools do not have decently equipped kitchens? what about the wastage due to some children absenting and others not coming to the school? How do these schools insulate themselves from food inflation as many vegetables, edible oil, pulses and other inputs are priced high in the market depending on the season of the year and demand supply pull of a dynamic market? Fruits can never be supplied because the cheapest fruit papaya itself costs upward of Rs 20 per kilo! 

Of course the above questions are tough to answer and government just gloated over these issues before jumping into the hot food wagon landing into innumerable logistical and safety problems. Ideally all consumers, whether young or old like hot foods but this desire needs to be compromised depending on the situation. In the case of schools the environment and the conditions obtaining in most of them are not congenial for cooking any food in a satisfactory way requiring many compromises including adverse effect on the kids who eat these foods. How foolish it is for the Government to invest millions of rupees on building kitchen facilities while the more critical teaching infrastructure is in shambles! What is the purpose of setting up a school? Can the focus of the teachers be diverted in managing a cafeteria which after all requires lot of time and skill which are lacking as far as these hard pressed teachers are concerned. How are the teachers going to be assessed for their performance, the academic performance of their wards or the quality and quantity of foods made to feed the children? Parliamentary Committee is right in asking for a shift from freshly cooked foods to packaged foods and GoI should not lose any more time in heeding to this well considered suggestion.

It may not be proper to ridicule all those NGOs who might be doing a good job as far as providing hot food to many children in thousands of schools across the country. For example ISKON organization with its avowed objective of serving humanity has contributed immensely in this area after accepting responsibility in some states. Its high tech cooking facility and distribution management can be the envy of any established caterers in the country.According to its claim it is serving about half a million kids through its Akshaya program and is planning to expand its coverage to 2 millions a day by 2020. There are a few other organizations also active in the field but even in the best managed system, feeding fresh foods is a logistical nightmare vulnerable to mishaps any time. One of the justifications for freshly cooked food being offered is that the food preference among children varies enormously and one type of product served in schools in one area might not be liked in other areas and therefore local cooking has the flexibility of varying the menu tailoring to the local taste preferences.      

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD SAFETY WOES OF KERALA-DOES ANY ONE CARE?

All citizens living in a civilized world have a fundamental right to get safe food and whether the governing system is democratic, autocratic, despotic, communists or any other hue and color, the government is duty bound to protect its population from unsafe foods marketed within is boundary. Modern food service system in most countries rests on processed foods industry, catering sector and dedicated institutions taking care of their inmates. In India there are two other places where food safety needs to be focused and they include the schools and socially oriented feeding centers and temples where pilgrims converge in large numbers. The food safety enforcement agencies should have adequate outreach to cover all these cases equipped with decent infrastructure and resources to carry out its functions efficiently and honestly.

There is stark contrast between the safety management systems in wealthy nations and that which operate in developing countries with limited resources. Whether it is the Food and Drug Administration in the US or the Food Safety Agency in the UK or the European Food Safety Council, their infrastructure facilities for monitoring the quality of foods in the market are considered excellent though they are all squeezed for funds when it comes to upgrading their set ups from time to time and infuse more personnel. Besides undue influence by the industry lobby often comes in the way of doing what is best for the citizens! In India there is supposed to be a powerful "Authority" which cannot do even 1% of the safety vigilance task required to be done. In China where authoritarian dictates were expected to act as deterrent against food fraudsters and others indulging in malpractices, the country was shaken by many food scandals involving the lives of many of its people. Though a 100% compliance in the market is not achievable in practice because of unintended episodes beyond the control of the industry, if a reliable system with focus on consumer safety is put in place, many precious lives can be saved.

This Blog will touch upon the travails of a small state in India, Kerala where there was an uproar regarding the supply of fungus infected prasadam by a popular Temple, as being claimed by the devotees and the response of the authorities concerned. The Temple in question is Sabarimala shrine located deep inside a forest, not easily accessible. The Temple provides two main prasadams, Neyyappam and Aravana payasam to millions of pilgrims coming from different parts of Kerala and other southern states who want to take back home these offerings from the shrine for sharing with their kith and kin. While the Travancore Devaswam Board denied that their Neyyappam was tainted with fungus, many people who had personal experience of buying these product from the official counters are vehement in their assertion that the product was really fungus infected. Interestingly a local Laboratory having accreditation from National Accreditation Board for Laboratories (NABL) confirmed the presence of fungus in some amples randomly collected by them! Who is the ultimate arbitrator in this case? Obviously none and the charade goes on!

According to those observers familiar with Kerala situation, the state government is not taking adequate interest on this vexed problem and most of the analytic laboratories under its aegis do not have approval from NABL. It is lack of support and initiative from the government that has developed such a logjam in safety management of foods produced and marketed and served in the state. Almost all public health laboratories are languishing with dilapidated and antiquated facilities and require massive infusion of funds besides long time to modernize their infrastructure. Why these laboratories cannot be strengthened and certified by NABL is an incomprehensible mystery! It is criminal for any government, claiming to be a democratic one, to ignore this problem any more, putting the health of the population in peril.

It is common sense that results generated in a NABL accredited laboratory will only be accepted by many courts and under the conditions prevailing now the culprits get benefit of doubt invariably. It is time people subjected to such chaotic food safety regime seek judicial intervention for directing the government to initiate a time bound program to upgrade the safety management system on a time bound manner. Each district should have a NABL accredited laboratory where suspected samples can be referred for technical opinion and based on their considered view actions initiated to take to task the violators of food laws.    

V.H.POTTY
http://vhpotty.blogspot.com/
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THE CHAOTIC FOOD SAFETY SCENARIO-THE INDIAN LANDSCAPE

In spite of the super power tag in the world landscape, assiduosly being sought after by India, the ground realities that exist in the country speak a different story. Patriotism is an inbuilt trait generated from early childhood and is supposed to be fostered at the schools through right education but it cannot be demanded by a government which does not respect the citizen or does things which do not inspire self respect and pride of being the citizen of that country. India is precisely at this juncture to day with kids and youngsters not knowing fully the culture, tradition and past history of this once great country. The basic human quality of compassion and fellowship is fast dwindling and the frenetic urbanization that is taking place is creating a people with indifference, selfishness and inhuman qualities. Many people may not agree with such a portrait of this country while many others will swear by this assertion.

Series of financial scams that shook the country recently are shaking the very foundation of the moral and ethical values cherished by a honest society and it is all the more shocking that those in power are in a denial mode, refusing to recognize the deteriorating atmosphere in the country not conducive to transparent, honest and peaceful living any more. Be it the judicial system, political set up, the fourth estate or the armed forces, no one seems to be acquitting themselves creditably before the people's court. It is the perception among the masses that country's resources are being looted or squandered with very little benefit flowing to the so called "aam aadmi". In the food front inflation is gnawing at the very existence of poor people unable to keep up with rising prices and it is naive to blame the condition to globalization, openly welcomed by the country two decades ago. While Indian citizens are willing to pay international prices to buy the essential needs, will the government ensure that they get incomes comparable to citizens in wealthy countries? 

The brand new food safety regulations, ushered in after 5 years of "incubation" does not seem to have done even a wee bit to rein in food adulteration exposing the citizens to the dangers posed by the flourishing food frauds industry! Neither the infrastructure nor the determination to tackle this menace is evident in any part of the country and "merry go around" of the food adulterators is continuing with impunity. Added to this, the ill-drafted Food Safety Act is being challenged by some "money hungry" food industry groups in the judicial courts rendering many provisions inoperative, at least for the time being. The proud fact that more than 90% of retail trade and 75% of processing taking place in the unorganized and small sector is turning out to be a nightmare for the consumers as many of the products turned out by them rarely conform to food safety laws. The state machinery for safety vigilance is woefully inadequate and fraudsters get away by default. 

In one of the reports emanating from Delhi it was said that each and every day,what "hundreds of wholesale traders at Delhi's Azadpur Mandi, a sprawling, chaotic market where trucks blare Bollywood music, porters haul huge brown sacks of fruit and vegetables and hawkers ply tea and cigarettes" are doing, can put any body to shame. Fruits are laced with calcium carbide. for ripening before selling to thousands of unsuspecting customers and the traders do not seem to feel any guilt in doing it because it has become a habit with them since long, going on unchecked or unchallenged by safety authorities. They are least concerned that ripening of fruits with carbide can be dangerous to consumers despite being told that it causes cancer. Probably it may be a simple calculation or common sense that they have neither heard nor seen any body dying of eating fruits ripened with carbide! Added to this they are bewildered by so much noise being made by people about what they are doing and on top of this they have to pay bribes to all and sundry to keep their business running!.

If one talks to food safety officials, they have their own story. Many of them are not well conversant with basics of food safety and are not convinced that what is being done by the trade is some thing dangerous. They agree that use of carbide is banned by FSSAI, but from a practical point of view empathize with the trade because fruits arriving from distant places in raw condition require to be made market ready by controlled ripening and the present practice of carbide ripening is the only method they know about. The traditional practice of smoke ripening or the modern etheral ripening technology does not seem to be ringing any bells in their head due to ignorance or convenience!  Similarly lacing sweets with dangerous non-permitted artificial colors or adulterating high value spices with a variety of unsafe substances or mixing cheap oils with costly ones or tampering with genuine ghee goes on with no fear about retribution. It is a shame to hear the country's premier safety enforcement body at Delhi announcing from the roof top that milk adulteration is rampant in many states and blaming the state agencies for this sorry state of affairs!. The ingenuity of adulterators is truly amazing and India may be the only country in the world "producing" milk without a cow or a buffalo! The fraudsters' milk, sold widely in many parts of the country, is simply a white colored concoction made from a blend of palm oil, detergent, urea and other ingredients and it is intriguing as to how people are accepting such products readily. 

FSSAI is a new body created to shoulder the task of safeguarding the health of consumer from adulterators and economic fraudsters but it is hampered by sub-critical number of qualified and experienced personnel. Ideally for a population of the size India has, this agency may require at least a hundred thousand ground level staff and is it not a pity that it has not even 2% of this requirement at present! The laboratory infrastructure is dilapidated and unless their number is increased dramatically, capabilities raised several fold and facilities modernized quickly, the chaos and drift that that are the hall marks of food safety enforcement regime obtaining at present will go on and on till perpetuity with 'no light at the end of the tunnel".   

V.H.POTTY
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THE ARMY FOOD SUPPLIES-IS SAFETY COMPROMISED?

It is a well known adage that an "army marches on its stomachs", implying that the fighting spirit of a defense force can be maintained only if the foods served are of good quality and organoleptically acceptable. As far as Government of India is concerned it does not seem to be subscribing to the above age old wisdom if the ongoing criticism against food supply system prevalent in the armed forces now has any basis. There may not be any doubt about the veracity of the criticism considering that they are made by two of the most respected arms of the government-Public Accounts Committee (PAC) of the Parliament and the constitutional watch dog Comptroller and Auditor General of India (CAG), that too repeatedly during the last few years. It is just sad that government does not give any seriousness to these reports and continue to close its eyes towards corruption and mismanagement of food supply system in vogue.

Taking first the PAC report, it has been alleged that army personnel even in the border posts are being supplied with date expired products which are normally not consumed by the general public. While the Defense Forces may have its own compulsions to continue with this system which, any how, has not been made public so far, no date expired food is accepted by any consumer any where in the world. Food industry generally withdraws such products from the market and either destroy them or test and reprocess with a new date of expiry. It is true that some agencies like Food Banks do accept date expired foods from retail markets but make sure they are safe before distributing to their beneficiaries. There is also a section of safety experts group which feels expiry of date need not necessarily mean they are unsafe but their quality might be less than optimum due to storage on the shelves for long time. It is difficult to say whether the army supplies which are date expired come under this category. 

The other agency, CAG made a more scathing attack on army's food supply system by citing the obnoxious practice on the part of the testing laboratories to unilaterally revise the expiry period with no scientific basis. Such a practice of extending the shelf life given by the manufacturer by the testing laboratories may not pass muster because this means only that the food might be safe from microbiological spoilage angle. What about the impact of myriad chemical reactions and physical changes taking place under ambient conditions inside the sealed pack and their possible role in making the food not so safe after all?. Recent uproar about the findings that toxic Bis-Phenol A is leached out into the food contents of cans cannot be ignored so easily. Similarly all plastic containers and films do contribute to migration of unsafe chemical entities into the contents and longer the storage time more dangerous can be the levels of these undesirable and unsafe leachates.

One may recall an earlier episode when looking back at army food supply and its logistics, an expensive high technology plant was established at enormous cost near Agra to process meat into dehydrated products using Freeze Drying process several decades ago. Though quality wise and from safety considerations, this technology was indeed one of the best available in the world, the plant had to be junked because the product was totally unacceptable to army personnel because of textural deficiencies. The Defense Food Research Laboratory (DFRL) at Mysore has been doing yeoman service for quite some time though its out put value is progressively coming down with practically nothing of significant user value coming out of this once reputed food R & D wing in the Defense Sector. There was a time in the history that the yearning for fresh foods which every one likes cannot be accessed easily due to the perishable nature of all foods. But emergence of new technologies to day like High Pressure Processing, Modified Atmosphere Storage/packing, aseptic packing, fast freezing process, vacuum packing etc makes it possible to deliver foods as fresh as possible with far better acceptability. Why not serve the armed forces of the country only the very best foods which are nutritious, healthy and safe?  At least this is one way of repaying country's debts for the sacrifices they are making day in and day out for safeguarding the integrity of the country under harsh conditions.

V.H.POTTY
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FACTS, FICTION, MYTHS AND CONFUSION-THE FOOD "CAULDRON"

"Ignorance is bliss", so goes an old saying and to day's food landscape provides ample evidence about the validity of this dictum in the modern world. With millions of words spoken, written and published through the media, food remains an enigma to day as far as the citizen is concerned. It is true that education must educate people about the realities that confront the society and remove myths, superstitions and misconceptions in the minds of the citizen. When it comes to food there are lot of misconceptions compounded by gross ignorance regarding various facets of food including processing, preservation, packing, nutrition, health, safety, toxic effects, hygiene and sanitation etc and no doubt at specialized levels these are dealt with while training the practitioners. How about the common man who is bombarded with thousands of pieces of information blared through the popular media, often contradictory and confusing, making him apprehensive about the very food he takes day in day out?   

A Coffee consumer is pulled from opposing sides regarding the bad and good aspects of regularly drinking it every day. While it is consumed by millions of people in different parts of the world as a stimulating drink, its effect on health remains controversial. Its caffeine content is supposed to be making this drink addictive, pregnant women are advised not to take it, causing acid reflex, adversely affecting the absorption of some drugs taken regularly for some afflictions etc. While these are of negative implications, its beneficial effects include preventing depression, providing antioxidants, and many other benefits. Where lies the truth? Probably daily drinking a couple of cups of coffee cannot be considered dangerous!

Probiotic and Prebiotic foods have been considered the most useful products for counteracting many bowl disorders and prevent serious diseases but recently the European Union has rejected all such claims as not proven. Where does the consumer stand? Probably one can take these foods if one likes them and if there is some health benefit it could be a bonus! 

Has any one heard about Arsenic containing Apples? This is a hot current concern in the US and there has been numerous views regrading this issue. In spite of the denial by the FDA, many still consider Apple dangerous! What is lost in this debate is that presence of Arsenic in any natural food material depends largely on the soil in which they are raised and with Arsenic content in many places rising alarmingly there might be some cases where Apple grown in such soil has a higher Arsenic content. Does this mean people should avoid eating Apples altogether? Added to this confusion Apple was at the receiving end when scientists reported that eating Apple is "bad" for the teeth because of its acidity which can destroy the enamel coating of the tooth! Dentist seem to be recommending that in stead of biting the whole fruit, it would be better if its juice is swallowed or if the mouth is washed immediately after eating an Apple! What will the consumer do? If eating Apple is enjoyable one must continue to eat the same without any reservation. Unfortunately in India Apple is any how beyond the reach of most citizens as the price is as high as Rs 20 a piece!

Talking about Arsenic, recently Rice has been implicated as a high Arsenic containing food. True, Rice has the ability to absorb Arsenic more efficiently and Rice is a bulk food or a staple item of consumption. Fortunately it transpires that only Rice grown in industrially predominant places like Texas in the US contains high Arsenic levels and this country is not known as a Rice exporter. After all, the US population does not consume Rice to the same extent as Asians do, for whom it is staple cereal. If at all one wants to reduce Rice consumption, it should not be because of Arsenic scare but as a desirable step to cut down on refined carbohydrates for good health. 

Resveratrol is a chemical being touted as an "elixir" for long life and it is supposed to be present in some varieties of purple grapes. This has led to the promotion of Red Wine as a health drink that can ensure extension of life span if consumed regularly. It is rather queer that this wonder chemical is hardly soluble in water and it is beyond any body's comprehension as to how much Resveratrol can pass from the pomace into the fermented wine! Similarly Peanut is supposed to contain Resveratrol and when boiled the concentration is reported to increases ten fold. Does it make the boiled Peanut a magical food that will ensure long life? Probably true if it is taken in kilogram amounts which is not feasible. Eating peanuts is good for the health and also from the culinary senses. As long as it does not develop flatulence or increases body fat, one can eat the same with pleasure!

How about the safety of sugar substitutes, several of them safety cleared in many countries? Unfortunately the jury is still out on this issue, with no unanimity in sight. While those affected by Diabetes depend heavily on sugar substitutes for which they have to endure some risks, people wanting to reduce calorie intake for body weight reduction for a better health need to be sure that taking sugar substitutes should not have consequences worse than that due to over weight!. Recent decision by the EU to undertake a review regarding the safety of the most popular synthetic sweetener Aspartame and the clamor for similar review in the US can affect the confidence of the consumer regarding its safety. What is the alternate option? Simply try to take foods without any sweetener, natural or synthetic, if one can!

Imagine a life without consuming salt! That is what many nutritional and health pundits want the consumers to do for the sake of a good health. There are campaigns all over the world for cutting down salt in the diet limiting to about 5 gm a day per person.  While there was near unanimous agreement among scientists and medical practitioners regarding this restraint on salt consumption, now comes a large study by a reputed organization with unquestionable credibility that salt consumption does not influence the blood pressure and there is no connection between salt and a host of diseases including kidney damage. Where does the consumer stand in this controversy? Simply take the salt as required by the palate and nature has put a constraint that man cannot use too much salt that is not tolerated by the tongue! 

Modern day health experts consider sugar as white poison! Is there any valid scientific basis to call this food ingredient the "villain of peace"? Added to this there is the controversy about High Fructose Corn Syrup (HFCS) derived from corn starch and there is a belief that 

HFCS is responsible for the obesity epidemic that permeates the American society. The argument that fructose is metabolized differently than sucrose, which after all is a disaccharide containing glucose and fructose, may need undisputed evidence through unbiased human metabolic studies. What is the choice for the consumer? Take sugar in moderate quantities as per some suggestions, not exceeding 50 gm a day per person but ensure that this is "spent" by enough physical activity.

Coconut oil was once decried because it was "full" of saturated fats which are implicated in triglyceride and cholesterol build up in the human body. On the other hand Coconut is also hailed as one of the major sources of Medium Chain Fatty (MCF) acids with potential beneficial effects and has now become a most sought after edible oil. Scientifically MCF acids directly enter the liver to get metabolized without any chance to go through the heart for any possible deposition in the arteries and development of plaques.The global escalation in the price of this oil speaks volume about its present popularity all over the world. If one can tolerate the typical smell of Coconut oil there cannot be a better cooking oil than this one.

GM foods have become so omnipotent in the US there is an impression that they are absolutely safe. Are they really safe, beyond a shadow of doubt? If so why most countries including the EU have banned cultivation and import of GM foods? Unless the safety question is settled once for all, there is an element of risk in consuming these "unnatural" foods about which consumer must be aware of.

There are many other areas like safety of eggs from cage raised birds, direct consumption of raw milk, presence of fluoride in some foods, leaching of Bis-phenol A and some endocrine disruptors from plastic bottles, can coatings and packaging films used to day, hyper claims about the usefulness of tender coconut water, etc on which consumers find it difficult to believe or disbelieve the reports emanating from hundreds of sources. Is there no way to wade through these information bits and evolve a dietary practice that can protect the health from many problems associated with modern foods? But one thing is sure, that is, as long as a normally healthy person adopts a life style based on a mixed diet containing about a dozen commonly available foods, reasonable physical activity of walking for about 30 minutes daily and does not indulge in over eating, the chances of living long and comfortable without any major health afflictions are very high!      

V.H.POTTY

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GLOBAL FOOD SAFETY-NEED FOR INTERNATIONALCOOPERATION

Why should America be concerned about food safety logistics in other countries? Being a super power the US always behaved imperiously with almost all its trade partners and in stead of a policy of "hand holding", the policy was more concerned with "policing" and "arm twisting". Lately realization has dawned on this country that its own citizens are vulnerable to food safety hazards, though unwittingly, if there is no understanding and cooperation with its trading partners. Food related dangers cannot be avoided but can be tackled more efficiently by working towards a global industry regime practicing universally acceptable safety standards and practices. Of course agencies like Codex Alimentarius Commission is already doing a yeomen service by harmonizing food standards with cooperation from from all UN members but when it comes to logistics and infrastructure many countries find the going tough. It is here that wealthy nations like the US must lend a helping hand through technical and economic assistance to upgrade and modernize safety assessment systems in many countries which are in the export trade sending their foods across the world.

A country like the US cannot deny the fact that two thirds of its fresh produce need and 80% of fish supply come from other countries and this is like exposing its "soft belly" to untoward incidences of dangers from unsafe foods. With terrorism raising its ugly head in many parts of the world, it is a question of time before food becomes a tool for terrorism and if a nation depends too much on imported foods, its vulnerability to food related dangers becomes all the more critical. Probably Americans must have realized this bitter truth and are coming forth for genuine international collaboration for pre-empting such a scenario in future.

A recent report by the Safety agency of the US has brought out these issue clearly and succinctly and according to this vision, there is no alternative to "assembling a global coalition of regulators dedicated to building and strengthening a world-wide product safety net work" for which concerted action is needed. It also envisages "developing global data system and net work to share real time information" which will be useful as a reliable resource material to be shared among member countries. Expanding intelligence gathering, focusing on risk analysis and helping third parties through strengthening of their capabilities are also envisaged. Knowing pretty well that 100% inspection is never in the realm of reality, alternate system will have to be evolved to ensure 100% safety.

The plans as illustrated in the FDA Report are indeed laudable but translating it into actionable program is not going to be easy. For example how is it possible to actually get more inspections done in the countries from where exports arrive at US ports? Most of these nations, engaged in export of raw and minimally processed food materials lack even the basic infrastructure that is far inadequate for carrying out safety related inspections. It is here that large investments are required for capacity building. A country like India gets high marks after the rolling out of the FSSAI though it may take years before even the minimum acceptable infrastructure is established. The question is whether developed countries like the US will ever step into this area and invest in upgrading the infrastructure to a level acceptable to all. It may be a Utopian dream but cannot be ruled out altogether in the light of frequent serious food poisoning episodes and costly product recalls becoming a routine matter in these rich countries.

It is time to realize that no country, however powerful it may be, can be 100% self reliant when it comes to food production due to many factors and the whole world trade edifice is based on this unshakable truth. Take the examples of countries like Japan, England, Singapore and many others which depend on imports to meet a substantial part of their food requirements because of constraints on land and unfavorable weather conditions, Is it not in the interest of such countries to take those countries, richly endowed with natural resources as genuine partners and invest in their well being? Investments on the food safety infrastructure and technical manpower will be richly rewarding in the long term. The new paradigm of cooperation as enunciated by the FDA of the US must be given highest priority at the UN level without further delay.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

CONCERN FOR FOOD SAFETY-A TOTAL SHAM?

Any responsible democratic government cannot shy away from its solemn duty to protect its citizens from dangers emanating from different sources including that posed by sub-standard and unsafe foods. All nations have their own food safety management systems tailored to the situation prevailing there. As the world is tending to become a global village with porous boundaries, it is in the interest of every one to have harmonized food laws that can be followed without unnecessary disputes and uncertainties. WHO-FAO sponsored Codex Alimentarius Commission and International Standards Organization happen to be two of the most visible agencies that help the countries to evolve quality and safety standards for universal adoption or acceptance with some minimum modifications.

Food and Drug Administration of the United State of America (FDA) and the European Food Safety Council are two of the most active agencies engaged in evolving safety protocols suitable for their countries and being industrially advanced and economically well to do nations they have the wherewithal to invest on safety related development work for implementation to benefit their citizens. As for other countries, especially those coming under the category of developing or undeveloped nations, the models offered by developed world are supposed to be gold standards though they still have to modify some of them to suit their individual needs. Under such a situation what could be the implications if there are grave concerns regarding the credibility of these safety enforcement agencies in those countries?

USA, which, by far the only unchallenged super power, has a powerful body created by the government tasked with the responsibility of making the food chain secure and protect its citizens from fraud, unsafe foods and unhealthy products in the market. Unfortunately the sordid record of the FDA does not inspire any confidence amongst other nations aspiring to evolve workable but effective safety regimes for protecting their citizens. Of course the task on hand is tough considering that it has to balance the interests of both the industry as well as the consumers. It is in an unenviable position to day being attacked for botching its duties by both the stakeholders. For a dispassionate observer, the very fact that food in that country is the biggest killer compared to communicable diseases is a telling commentary on the track record of this agency.

The FDA, is being blamed for many ills that confront the country by illegally allowing antibiotics, hormones and slaughterhouse waste (all banned for years in Europe) to enter the food supply, along with pesticides and GMOs, with none ever having been tested for safety in humans. It is a fact that the situation continues even to day despite decades of studies by independent scientists proving the danger of these alleged toxic substances in foods. It is inevitable that FDA will have to face the allegation regarding its obfuscation before strong industry lobbies that has caused the death of countless number of people from chronic diseases such as cancer, diabetes, heart disease etc caused by unhealthy foods churned out by the food industry. The allegation that the food industry is working in tandem with pharmaceutical industry so that both are benefited, one by selling foods of uncertain safety and the other selling medicines to cure the diseases caused by consuming unhealthy foods! Unfortunately both these industries are controlled by one agency, the FDA.

Probably some of the allegations may be far fetched and unsustainable while some others may have some substance. Many of the product recall episodes of recent years are both a tribute as well as an indictment on the FDA, one for removal of tainted products from the market and the other for lack of monitoring the sanitation facilities in the manufacturing premises. Of course there are thousands of small producers, out side the charmed circle of industrial giants, which still produce good and safe foods whereas the latter seem to be more interested in making products based on GM materials, hormone and antibiotic tainted foods and others deviating from natural foods. Some critics believe that in collusion with the FDA these industrial monoliths will cause eventual collapse of many honest small scale establishments in the coming years.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com