WANTED-A FOOD "CODE" FOR EATERIES AND RETAILERS

Food retailing and catering form an important part of a country's landscape and both touch the lives of people practically every day. The fact that they have to carry out their business with an eye on profit does not absolve them of their commitment to be fair and equitable to the consumers. Governments are supposed to keep vigilance over the functioning of these sectors in order to prevent avoidable harm to the citizens due to negligence, unsafe practices and deliberate fraud on the part of the food handlers. Every retailer and caterer think that, once a license is obtained from the local authorities for operating in approved premises, nothing needs to be done further to improve the business atmosphere or better the quality of products offered. Government is shirking its responsibility by not instilling in them the discipline expected in handling food materials scientifically to avoid food related mishaps.

As a model one can look at a country like the US where the food handlers know what is expected from them which is codified in unambiguous terms. A voluntary Food Code has been existing for long and it is revised every four years incorporating new developments and knowledge in food safety field. Though it does not have any mandatory force behind, it still serves as a model code and reference document for sensitizing the retail and food service segments of the food industry for safety compliance. It is true no one forces any one to follow the guidelines strictly but many use it voluntarily as a guide while some adopt it in toto. The Food Code should provide authoritative information on time and temperature control for various foods for storage, cooking and serving to ensure they do not favor growth of harmful bacteria before reaching the consumer.

There are many gray areas in food safety information which need to be revisited by food scientists and sanitation experts for evolving a comprehensive resource and reference document for the benefit of catering industry and the retailing sector. Very few members of food trade and catering service have adequate awareness about the dangers lurking in their premises in the form of microbiological and other contamination which can affect the health of their customers. Qualified and experienced personnel are neither willing to be employed nor being employed by this industry for various reasons. A comprehensive Food Code containing a series of "do's" and "don'ts" in simple language, in English as well as regional languages, will go a long way in educating the industry to improve their service dramatically. The Food Code must contain information regarding distinguishing good food from bad ones, avoiding infestation of raw materials, favorable conditions for harmful bacteria to grow and preventive regime, food storage, tips on hygiene and sanitation, safe life periods of freshly cooked foods, etc.

Lead has to come from the Central Government in formulating such a Code for adoption and implementation in the country. The question is, who will "bell the cat" since it is a multi disciplinary job involving microbiologists, toxicologists, food scientists, catering specialists and sanitation experts. Probably an institution like CFTRI is best suited to undertake such a task for which needful, time targeted mandate has to be given by GOI. Such a task, if undertaken and completed satisfactorily in time, can be more useful to the nation than the pedestrian research being carried out during the last two decades in the name of food industry. Sooner it is done, better it will be for the country.

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

THE "TROJAN HORSE" STRATEGY FOR FOOD SAFETY

Biological control of harmful vectors in foods is a dream many scientists have, as it does not leave any harmful residues of chemicals used commonly to sanitize the products. Most famous example is the potential showed by Bacillus thuringensis in controlling pests in food grains. Discovery in 1917 of bacteriophage, viruses that stay within the bacteria,and kill others that cause diseases in humans is another example. Consumption of pre-biotics is also intended to increase the population of "friendly' bacteria in the GI tract providing protection against smaller population of infectious bacteria. How ever the revolutionary findings that good bacteria always exist along with bad ones and they can be used for getting rid of the latter under favorable conditions, may have potential in improving the present agricultural practices by incorporating such a biological "warfare" component to prevent contamination at field level. .

Thanks to some smart work carried out by a group of scientists in the US on controlling Salmonella contamination of tomatoes which created a furore in that country recently, a new avenue seems to be opening for using friendly bacteria to destroy Salmonella. Though the finding is mainly in tomatoes, the concept should work for many fruits and vegetables which carry contamination from the field all the way to the kitchen, posing risks to the unsuspecting consumer. Through laborious field work these scientists were able to isolate some bacterial species from the tomato farms which were found to be effective in killing harmful pathogens like Salmonella, Listeria, E.coli O15:H7, though Vibrio was found to be resistant. Similar work in baby carrot field yielded some bacteria with similar properties. If similar work is taken up seriously many "helpful" bacteria can be unearthed with potential to counteract food contamination due to many pathogenic organisms.

The trail blazers in biological control were the plant protection scientists who could develop many biopesticides for reducing use of chemical pesticides in agriculture. Biopestide preparations are to day are available based on Agrobacterium, Bacillus, Psuedomonas, Streptomyces, fungi such as Ampelomyces, Candida, Coneothyrium and Trichoderma. The pioneering work by Japanese in developing the bacterial preservative, Nisin and Diplococci from Lactic streptococci and similar products like acidophilin, lactoacidin, lactolin etc from Lactobacillus species have already established the potential in using bacteria and other microorganism to fight against food borne pathogens.

The bacterial "warfare" strategy for Salmonella deploys live bacteria instead of any extracted or purified fractions with antibacterial activity and unlike bio-pesticides they target pathogenic bacteria, instead of the pests and insects. How such isolated good organisms can be deployed remains to be seen. It could be a treatment of the produce with a suspension of the good bacteria to make the hostile ones ineffective or application of the suspension in the field itself as pre-harvest operation. Probably some more work is needed to fine tune the technology. It cannot be considered a fool proof process as those pathogens gaining entry into the produce through cracks and crevices are immune to the action of the 'basher' bacteria. None the less it is a welcome break through that has potential for adoption by the fruits and vegetables growing community in future.

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

HOT CHILLI-COOLING THE NERVES

Chilli happens to be an integral part of the spice bank in any kitchen in India, being a regular culinary ingredient in the diets of the people. The 'hot' sensation one experiences during food consumption is due to presence of chilli in such preparations. Chilli can come in either fresh green form with limited shelf life or in dried red version with long life. While green chilli has not much of a commercial value for food industry, red chilli is processed into powder, blends with other spices or oleoresins for use by the food ingredient and pharmaceutical industries. The 'hot' sensation felt in the oral cavity is contributed by the capsaicinoids, numbering about half a dozen with varying 'heat' generating capacity. Pure capsaicin, a while crystalline or waxy substance of hydrophilic nature, is supposed to have a 'heat' potential measured in terms of Scoville Heat Units (SHU) and a milligram of capsaicin is equivalent to 15 SHUs.

India boasts of the hottest chilli in the world grown in Tezpur region, known locally as Naga Jolika capsicum with 8,55,000 SHUs while the next hottest is Red Savina Habanero with 5,77,000 SHUs. Guntur Chilli, commonly used in the South has a mere 53,250 SHUs! Jalepino Pepper, considered too hot for the western consumers has just 5000 SHUs. Capsaicin to gether with dihydrocapsaicin constitute 91% of the capsaicinoids in Chilli. Capsaicin and anthocyanins present in Chilli make it a popular industrial commodity and these two fractions can be separated with the latter used in food and allied industries as natural colorant. Besides the food use, capsaicin is a much sought after natural substance for its medication value as a counter irritant in controlling pain sensation in people suffering from peripheral neuropathy. Most of the pain balms available to day has capsaicin as the main ingredient at levels between 0.025% and 0.075%. Capsaicin is also being promoted as possible nutraceutical for preventing or treating some of the diseases like prostate cancer.

Capsaicin caught the attention of the world recently when it was approved for use in patients suffering from postherpetic neuralgia ( PHN) as an 8% patch, in the US and Europe. The treatment works by targeting certain pain nerves in the area of skin where pain is being experienced. Clinical studies have confirmed that PHN pain can be reduced for up to 12 weeks following a single 1-hour treatment. Up to 4 patches may be used and patches may be cut to conform to the size and shape of the painful area. It is a locally-acting, non-narcotic medication that is not known to cause drowsiness or any drug-drug interactions. Treatment can be repeated every 3 or more months as warranted by the return of pain and the simple Chili may become the symbol of a better quality life to millions of people suffering from the above ailment. Even more exciting is the possibility of using capsaicin as an analgesic to treat post-surgical and osteoarthritis through a single injection at the site of pain, giving relief for long periods. With Chilli having such healing powers, it may become the darling of the pharmaceutical industry with food industry becoming a minor user because of cost factors.

Advent of VNA, Vanillamide of n-Nonenoic Acid, better known as the synthetic capsaicin, is proving to be a stumbling block for the Chilli processors as it is available at a price, one fourth that of natural capsaicin with practically same properties. Though VNA is not being recommended as an ingredient for internal medicines, industry finds it much more economical for manufacturing ointments, creams and patches for use as a part of topical treatment protocol. Spice processors will have to change their strategy by concentrating on high SHU chilli varieties for processing and evolving new technologies that will drastically reduce production cost of natural capsaicin in the coming years.

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

"JAN AHAR"-ANOTHER "BRAINWAVE" FOR IR

Jan Ahar, which is the new name given by Indian Railways to the 50 restaurants being set up in some important stations, probably means people's food and obviously it is targeted at the railway passengers who have the time and inclination to spend some time in an eating place before boarding or after alighting from a train. According to what has been reported, these restaurants are designed to make eating a pleasure with a congenial environment, yellow colored serving tables with green chairs and uniform wearing servers. The prices for various preparations offered at these outlets have also been fixed. Considering that most of the railway restaurants presently serving the traveling public in various stations do not have any uniform standard, the new move may bring in certain transparency in food catering.

One of the fundamental questions that is difficult to answer is whether railway passengers travel to reach their destination or eat and enjoy good food. It is understandable that during long haul travels, access to food is important and most of the major trains have delivery service or pantry cars for meeting the needs of passengers. There are many ordinary trains where passengers travel in crowded coaches, some time even standing and probably the eateries in railway stations do serve a purpose but whether the proposed Jan Ahar outlets can meet their needs is doubtful. Availability of a couple of minutes for snacking or less than 15 minutes for meals during halts at certain stations, does not allow any passengers, especially those traveling without reservation, to relax and eat, with apprehension upper most in their minds that train may leave while eating. A quick grab is always preferred under such circumstances and what is expected is clean food of tolerable quality..

Lot has been said and written about the Food Plazas established in many stations involving private caterers and no one knows for sure whether any thing has gone wrong or the type of response from the passengers. Jan Ahar seems to be positioned to hit the food plazas because their business is going to be adversely affected. The flip-flop in policies with change of ministers at the helm, does not bring any laurels to any body and elbowing out private players cannot be justified after inviting them to set up shop earlier. Obviously Jan Ahar can serve foods cheaper because it is run by the IR and unlike the Food Plazas, it does not have to pay heavy royalty and other charges for the facilities within the railway property. The scrapping of private catering system in running trains is another example of a government agency reversing the PPP policy apparently without any logical reason. According to IR sources, these outlets will be "managed" by IR but food will be sourced from private contractors, whatever that means. It is not clear how IR can fix the range of prices for the foods served at Rs 10 to Rs 35, if outsourcing is going to be done. Since the first outlet is going to be launched soon, one has to see how far this idea is going to be useful to the passengers.

A woman being the Railway Minister, it may be more appropriate if women's cooperatives are formed to run these food centers and the example of Lijjat Papads shows what such organized bodies can achieve if motivated. Added bonus is that the food is prepared and served by women who are supposed to have better culinary talent. IR must realize that it can also serve the society through such programs. While the intention behind the project, viz, to serve better and cheaper food, is laudable, the management and logistical restraints may still "derail" the plans. Consumer can only hope that "Jan Ahar" does not become synonymous with "Pashu Ahar", during implementation and operation of the new proposal.

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

THE FOOD SUMMIT-A RITUAL GONE THROUGH!

The Food Summit which just concluded has been termed as a ritual without achieving any thing substantial and repeating the same platitudes expressed in the last Summit, viz halving the number of hungry people in the Planet by 50% before the year 2015. The gross disinterest evident amongst the well to do nations is reflected by the scanty attendance of the heads of these countries. The disappointment is writ all around and the African nations were left wondering about their future with global aid not readily forthcoming to the extent needed. The statistics of hunger can make any one scary about future. According to the FAO one in six denizens in the world go hungry and their absolute number has swollen to 1.02 billion as per the latest count and 17000 children are supposed to be perishing every day due to food insecurity.

Lack of global initiative and global unity in the world is the root cause of putting in place a permanent mechanism for hunger alleviation of a durable nature. It is vital that both the developed world and the developing countries come together and extent support for a global initiative in the war against hunger. Developing countries themselves need to do more to support their farmers, especially in the African continent. Richer countries and U.N. agencies have to be very proactive in increasing funding directly to the third-world country's farmers who need quality seed, efficient quality fertilizers and enhanced access to credits. According to the FAO, the estimated financial aid that is required works out to about $40 billion for investment in agriculture annually to combat hunger which is equivalent to 17 percent of all official development aid instead of the current 5 percent

What is galling is that no specific amounts have been committed during the Summit creating some doubts about the future of aid programs originating in the developed countries. While in absolute terms aid amounts are sizable, the relative proportion invested in agricultural sector needs to be increased, if increased aid flow does not materialize, sacrificing or postponing non-food investments. Late Norman Borlaug often expressed his view that what Africa needs is a Green Revolution similar to that occurred in Asia in sixties and seventies of the last millennium and this is where investments ought to be made.

One of the critical issues is the over eagerness of multinational companies, backed by rich countries to sell GM technologies to African countries which cannot be considered viable under the conditions prevailing in the continent. It is inexcusable for the First World to tie economic assistance to GM technology in the name of modernization of agricultural sector in these poor countries. The input intensive and restrictive seed generation properties associated with GM technology, combined with uncertainties about yield and crop failure make the farmers weary about the new technology. Economic assistance must come with no strings attached, if the recipients are going to be really benefited. In the interest of a peaceful world and congenial growth atmosphere, cooperation, understanding and mutual appreciation amongst all nations are prerequisites.

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

MISLEADING HEALTH CLAIMS-SIGNS OF SOME FIRE WORKS AT LAST!

Success of a consumer product depends on the ability of its manufacturer to convey to the consumer the features of his product and convince him about its USP. Intense competition in the market puts pressure on the manufacturers to make inflated claims regarding the superiority of his product. As long as these claims do not cross the line of verifiable facts, they can be acceptable. The label on the food packet has sufficient provision to print the facts about the product and information such as the identity of the manufacturer, quantity of contents, ingredients, manufacturing date, best before date, nutritional profile, MRP, method of preparation and any other relevant but truthful facts. This can give a fairly good idea to the consumer based on which first time purchase is made. Repeat purchase will happen only if consumer is convinced about the overall quality of the product and the reasonableness of its price.

While Food Standards and Safety Authority of India (FSSAI) is vested with the authority to enforce food laws prevailing in the country, its implementation arm is the concerned state which is supposed to be equipped to inspect, collect samples, analyze them and prosecute if they do not conform to the standards. How ever neither the FSSAI nor the state administration has adequate infrastructure and needed personnel in quality and number for doing a decent job. Recent reports from Ahmedabad and Ludhiana regarding large scale adulteration of food by traders expose the underbelly of FSSAI!

While monitoring of food safety and quality as it exists to day is a sham, what goes on in the advertisement area is a hoax perpetrated by some industry on the unsuspecting consumers. Circumventing regulations that bar printing unsustainable claims on food labels, small screen has become the playing field for some of the unscrupulous industry players to influence the mind of the consumer through saturated advertisements, some time involving icon personalities from sports, film world and even wayward members from the scientific field. Promoting a food claiming faster brain growth, growing stronger, sharper and taller, increasing body stamina, etc will naturally influence any mother or house wife in her purchasing decision.

It has taken the government so long to take notice of this obnoxious behavior on the part of the food industry is some thing alarming about its commitment to protect the citizens from unfair exploitation. In a recent announcement by GOI, a resounding declaration was made that it was going to come down heavily on food industry making `tall' claims about the benefits of their products through advertisements. Further GOI wants to evolve a specific code to be followed by the industry which will restrict misleading and deceptive claims made on the effect of products on nutrition, health, exceptional intelligence or physical ability. In case of a violation of the code, the FSSAI wants to take action by publicizing the fact through the media which is considered a strong deterrent for potential violators and there is also a provision to impose a penalty of Rs 10 lakh. Lack of a legal framework in the country for regulating advertising standards on food and beverage companies, probably tempts manufacturers to indulge in such devious practices. The Advertising Standards Council has in place a voluntary code for advertisers in general, with no specific guidelines for advertising by food and beverage companies and it is rare that any one is pulled up for such unethical activities.

Consumer will patiently wait to see the words from FSSAI being translated to action in the coming days and if these utterances do not provide the needed deterrence, consumers may eventually rise against the industry as well as the government agencies for defaulting on their responsibilities to protect them from exploitation and dangers of unsafe foods..

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

PUFFED RICE 'POISONING'-DOES ANY ONE CARE AT DELHI?

In a tragic incidence of food poisoning that occurred in a remote village in Karnataka on November 16, 2009, seven persons were reported to have been killed while four others were hospitalized. The bare report by a news agency mentioned that the poor villagers ate puffed rice served to them where after one women died immediately while four lost their lives while being taken to hospital. Another two died in the hospital subsequently. Probably these deaths occurred within a span of few hours. The episode happened in Konkal village of Shahapur Taluk in Gulbarga district which affected several people and some one seems to have decided it was due to consumption of the traditional puffed rice based preparation "mandaal vaggarane". The knee-jerk reaction of the authorities was to announce ex-gratia payment to the victims, forget the entire episode and wait for the next tragedy to happen!

Several issues regarding this unfortunate incidence are baffling. Why only a total of 11 people were affected out of which 7 died, varying in age between 10 and 60 years, all from one family? Did the local hospital conduct any Post Mortem on the bodies? If food poisoning is indeed the cause, what is the type of poison that caused death so fast? Any thing has been done to trace the source of 'poison'? A dry material like puffed rice with such a low water activity cannot be a good medium for fatal microbial infection and even if so, such infections take time to develop "lethality" in human beings.

A thorough investigation involving police and toxicology experts can only bring out the real facts in this case as puffed rice with low moisture content is one of the safest foods available and as a traditional food material it has a long shelf life. True the process of making puffed rice is confined mostly to cottage scale sector and involved heating of conditioned paddy in sand medium in small batches. Though modernization efforts were made some years ago, very few artisans are willing to change their traditional practices. Possible reasons for the fatalities could be intentional homicide, voluntary suicide, accidental contamination of paddy used with poisonous agri-chemicals, storage of puffed rice along with poisonous substances or unintentional addition of poisonous ingredients during preparation of the mandaal vaggarne which was consumed by the victims.

The casual way the news was reported shows how indifferent our safety monitoring agencies at Delhi and the states are to the sufferings of citizens. Contrast this with a similar episode reported from Minnesota in USA in April last year when puffed rice and puffed wheat made by a local manufacturer caused food poisoning to just 23 people in 14 different states of the country which was immediately traced to Salmonella agona by DNA finger printing! This infection causes nausea, vomiting, fever, diarrhea, stomach cramp and can be life threatening for people with poor health and weakened immunity system. The response from the health authorities was spontaneous in pinpointing the cause, identifying the causative agent and recalling millions of packs of these products from the market as a precaution. In India we have an "Authority" at Delhi, supposed to be "looking after" the food safety concerns in the country which must lead by action in taking up such cases for detailed investigations to avoid future recurrence of such episodes, in stead of "sermonizing from the pulpit". Some hope!

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