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FOOD SAFETY IN INDIA

Dr. Priyanka Sharma

III year MDS,

Dept of Public Health Dentistry

JSS Dental college & Hospital

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CONTENTS

• Introduction

Classification Of Food

Definitions

Food Surveillance

• Food Hygiene/ Food Safety

Food Additives

Food Preservations

Food Processing

Sanitation Of Food Establishments

Conservation Of Nutrients

Food Fortifications

Food Adulteration

Milk Hygiene

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Meat Hygiene

Food Borne Diseases

Food Allergy

Food Toxicants

• Food Safety And Standard Act 2006

• Prevention And Social Measures – Public Health Aspects

• Recent Food Safety Scams In India

• Conclusion

• References

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INTRODUCTION

• Food is one of the physical environment.

• Adequately hygienic food is necessary for

maintaining the health, vitality and well-being of

an individual.

• Food also acts as an important vehicle of

transmission of the diseases because of its

liability for contamination at any point during its

journey from producer to the consumer.

• So, due precautions must be taken while

procuring, storing, processing and cooking of

foods.

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• CLASSIFICATION OF FOOD :

By origin :

Animal origin

Vegetable origin

By chemical composition:

Proteins

Fats

Carbohydrates

Vitamins

Minerals

Suryakantha AH, Community medicine with recent advances, 3rd edition, Pg 153

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By Function:

Body building foods – rich in proteins. Eg) meat, fish, milk, egg, pulses etc.

Energy yielding – rich in fats and carbohydrates. Eg) cereals, sugars, ghee and oil etc.

Protective food – rich in vitamins & minerals. Eg) fruits, vegetables etc.

By nutritive values :

Cereals & millets, pulses, vegetables, nuts and oil seeds, fruits, animal foods, fats and oils, sugar and jiggery, condiments and spices, miscellaneous foods.

Suryakantha AH, Community medicine with recent advances, 3rd edition, Pg 153

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• “Food” means any substance, whether processed, partially processed or unprocessed, which is intended for human consumption and includes primary food to the extent defined in clause (zk), genetically modified or engineered food or food containing such ingredients, infant food, packaged drinking water, alcoholic drink, chewing gum, and any substance, including water used into the food during its manufacture, preparation or treatment but does not include any animal feed, live animals unless they are prepared or processed for placing on the market for human consumption, plants, prior to harvesting, drugs and medicinal products, cosmetics, narcotic or psychotropic substances :Provided that the Central Government may declare, by notification in the Official Gazette, any other article as food for the purposes of this Act having regards to its use, nature, substance or quality.Food Safety And Standards Act, 2006

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• "Food" means a raw, cooked, or processed edible

substance, ice, beverage, or ingredient used or

intended for use or for sale in whole or in part for

human consumption, or chewing gum.

• “Adulterant” means any material which is or could

be employed for making the food unsafe or sub-

standard or mis-branded or containing extraneous

matter

Food and Drug Administration 1999 Food Code

Food Safety And Standards Act, 2006

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• “Contaminant” means any substance, whether or not

added to food, but which is present in such food as a

result of the production (including operations carried

out in crop husbandry, animal husbandry or veterinary

medicine), manufacture, processing, preparation,

treatment, packing, packaging, transport or holding of

such food or as a result of environmental contamination

and does not include insect fragments, rodent hairs and

other extraneous matter.

• “Food safety” means assurance that food is acceptable

for human consumption according to its intended use.Food Safety And Standards Act, 2006

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• Food Safety/ Food Hygiene : All conditions and measures

that are necessary during the production , processing,

storage, distribution and preparation of food to ensure that

it is safe, sound, wholesome and fit for human consumption.

• “Food Safety Management System” means the adoption

Good Manufacturing Practices, Good Hygienic Practices,

Hazard Analysis and Critical Control Point and such other

practices as may be specified by regulation, for the food

business.Food Safety And Standards Act, 2006

World Health Organization 1984

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Food Surveillance:

• It is essential for the protection and maintenance of community health.

• It implies the monitoring of food safety or food hygiene.

• The importance of surveillance of food borne diseases has been underlined in the WHO Sixth General Program of Work for the period 1978-83.

• The most important international program carrying out activities in the field of food hygiene is the Joint FAO/WHO Food Standard Program.

• The Declaration of Alma Alta considered food safety as an essential component of primary health care.

Park ‘s Textbook of Preventive and Social Medicine 22nd edi, 605 pg

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FOOD HYGIENE (OR) FOOD SAFETY

FOOD ADDITIVE

S

FOOD PRESERVA

TIONS

FOOD PROCESSI

NG

SANITATION OF FOOD

ESTABLISHMENTS

CONSERVATION OF

NUTRIENTS

FOOD FORTIFICA

TION

FOOD ADULTERA

TION

MILK HYGIENE

MEAT HYGIENE

FOOD BORNE

DISEASES

FOOD ALLERGY

FOOD TOXICANT

S

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FOOD ADDITIVES

Any substance not normally consumed as a food by itself or

used as a typical ingredient of the food, whether or not it

has nutritive value, the intentional addition of which to

food for a technological (including organoleptic) purpose

in the manufacture, processing, preparation, treatment,

packing, packaging, transport or holding of such food

results, or may be reasonably expected to result (directly

or indirectly), in it or its by-products becoming a

component of or otherwise affecting the characteristics of

such food but does not include “contaminants” or

substances added to food for maintaining or improving

nutritional qualities. Food Safety And Standards Act, 2006

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FOOD ADDITIVES

DIRECT

Colouring Agents, eg)

Saffron,

turmeric, Tartrazine,caramel

Flavouring agents, eg)

vanilla essence, cloves, ginger

Sweetening agents eg)

saccharin,aspartame

Preservatives

eg)

sorbic

acid, sodium benzoate

Palatibility

agents eg)

citric acid, benzoic acid

Stabilizing agents eg)

gum,starch,dextrin

INDIRECT

Pesticides, Rodenticides

arsenic

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• Prohibited additives : Lead chromate, metanil yellow, ferric sulphate and copper carbonate.

• Harmful effects are: allergy, food poisoning, carcinogenicity etc.

• Food sources : Bread, biscuits, cake,jam , jellies,soft drinks, ketch up.

• Public health Problem :

Two regulations :

1) Prevention of Food Adulteration Act

2) Fruit Products Order

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• Any processed food containing the additives

more than the permissible limit or that are not

permitted, is considered to be adulterated.

• The nature and quantity of the additive must be

clearly printed on the label.

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FOOD PRESERVATION

• Preservation of food is necessary because food is liable

for spoilage due to the action of micro-organisms

(moulds, yeast. Bacteriae etc.) insects and enzymes.

• Eg) Aspergillus flavus on ground nuts produce

aflatoxin, consumption of which results in aflatoxicosis.

• Yeast – on fruits , convert sugar into alcohol and carbon

dioxide.

• Anaerobic bacteria – spoil tinned food

• Aerobic bacteria – spoil milk, egg, meat, vegetables etc.

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Prolong the life of food

Preserve nutritive

value

Add variety

to preparat

ion

Save time in procure

ment

Prevent entry of

the organism by air thight

package

Maintain

asepsis

Make liquids

free from

bacteria by

filtration

through porcelain filters

Objectives Of Food Preservation Principles Of Food Preservation

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Bacteriostatic Methods

Dehydration

Coating/Glazing

SaltingChemicals & Refrigeration

METHODS OF FOOD PRESERVATIONS

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• Dehydration : For example, removal of moisture from fruits,

chilies, preparation of milk powder from milk etc.

• Coating/ Glazing : For example, a coat of sodium silicate

over the egg, closes the pores and prevents spoilage.

• Salting : For example, lemon is best stored in pickling.

• Chemicals : For example, benzoic acid is used for food

preservation.

• Refrigeration/ chilling: For example, keeping the fruits,

vegetables, milk, egg, meat, drink, etc. in the refrigerator,

prevents the growth of pathogens. Digestibility and food

values are not affected.

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• Heating : For example, pasteurization of milk.

However, spores are resistant to heat.

• Smoking : For example, smoking of meat and fish.

• Canning : For example, hot food is put inside the

can and again heated. Then the can is sealed.

This makes the can air – tight.

• Irradiation : For example, irradiation with ultra-

violet rays for fruits and vegetables.

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FOOD PROCESSING

Parboiling : Nutrient lost is minimized in the rice.

Parching/ Puffing : Cereals are moistened then heated. While heating the escaping water causes the grain to swell. Lysine is lost.

Sprouting/ Germination: Pulse grains are moistened and storedin wet condition for 24-48 hours. The grain sprout. Vitamin C increases 10 times. Thiamine, riboflavin and niacin is almost doubled. Iron availibilty.

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Fermenting : The micro-organism multiply under the processing conditions, eg) curd from milk, rice and urad dal for idli. Doubles the thiamine, riboflavin and niacin.

Liming : introduction of lime in foods like butter milk, rasam, fermented mixture. Prevents destruction of thiamine and riboflavin.

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SANITATION OF FOOD ESTABLISHMENTS(RESTAURANTS, EATING HOUSES)

Model Public Health Act – 1955

Location Floor Rooms

Walls Lighting & Ventilation Kitchen

Store room

Furnitures

Collection of refuse

Washing utensils

Water supply

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Food Handlers :

• Carriers of various diseases such as typhoid, diarrhea, dysenteries, enteroviruses, viral hepatitis, amebiasis, ascariasis, strepto and staphylococcal infections.

Prelacement through medical examination to exclude the presence of suffering of the systemic diseases.

Day to day health appraisal should be madeShould abstain from their duty whenever they develop septic skin lesions, respiratory and intestinal symptoms, otitis media or any thing till they cure bacteriologically

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Undergo periodical medical check upTake the treatment promptlyEducated to maintain a high standard of personnel : Hair, nails overall and habits

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CONSERVATION OF NUTRIENTS

Before Cooking

•Kept clean and dry

•Under milled or hand pounded

rice should be preferred

•Sprouting of pulses

•Too small and too early of

cutting vegetables before

cooking avoided

•Ghee, butter, oil kept in cool

dry place to prevent rancidity.

During cooking

•Vegetables put in boiling water

instead boiling them in water.

•Vegetables should not be cooked

for more than 15 minutes.

•Baking soda should not be used

•Potatoes should be cooked without

peeling.

•Milk should be pastured

•Eggs cooked below boiling point

•Addition of little acid required

•Steam heating is good

After cooking

•Repeated

reheating is

avoided

•Food to be eaten

while it is hot.

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FOOD FORTIFICATION

• It is the process wherein nutrients are added in small quantities, to the foods, to maintain or to improve the quality of food aimed at prevention and control of some nutritional disorders, as a long term measure.

• For fortification, the nutrient and the vehicles should fulfill the following criteria:

The vehicle must be consumed consistently by the community as a part of the regular diet.

The nutrient should not be hazardous.

The nutrient should not undergo any change in taste, smell, appearance or consistency.

The cost of fortification should not be beyond the reach of the patients.

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• Examples :

• Addition of Vit A & D to Vanaspati and milk (2500 IU of Vit A and 175 IU of Vit D per 100g)

• Addition of potassium or sodium iodide to common salt (iodization of salt) for the prevention and control of endemic goiter.

• Addition of iron salts to common salts to common salt for the prevention of nutritional anemia.

• Addition of lysine to wheat flour while making bread.

• Twin fortification of common salt with iron and iodine.

• Fluoridation of water for the prevention of dental caries.

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FOOD ADULTERATION

• It consists of large number of practices such as

mixing, substitution, removal, concealing the

quality, selling decomposed products, misbranding,

giving false labels, addition of toxicants etc.

• It is a social evil.

• Disadvantages for the consumers:

- Low quality = more money

- Risk of ill-health. Eg) epidemic dropsy, allergy,

gastritis, testicular damage etc.

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EXAMPLES OF FOOD ADULTERATION

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• TESTS FOR ADULTERANTS: PHYSICAL TESTS :

Argemona Mexicana seeds ( prickly poppy) are black in color but not uniformly smooth and round

Kesari dal is wedge shaped

Iron fillings in tea, separated by magnet

Ergot seeds are lighter than bajra and float on water

Sand,gravel,pebbles can be observed and removed physically

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• CHEMICAL TESTS : FOR THE FOLLOWING ADULTERANTS

Metanil yellow: used in haldi powder. Two gram of sample is added to 5ml of alcohol and shaked. A drop of conc HCl added. Pink color indicates presence.

Starch : This is added to milk. Little iodine is added to the sample of milk. Blue color indicates the starch present.

Argemone oil : added to mustard oil. 5ml of nitric acid added to 5ml of suspected mustard oil and heated about 5min. Red color indicates the adulterants.

Artificial red colors to chillies: A piece of cotton, soaked in liquid paraffin, is rubbed with a sample of chillies powder. Cotton becomes red.

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• PREVENTION AND CONTROL OF FOOD ADULTERATION:

• FOOD STANDARDS:

CODEX

ALIMENTARIUS

•Codex alimentarius commission (CAC) is a principal organ of joint FAO/WHO Food Standards Program.•This has formulated food standards for the international market.•The standards prepared by CAC has been accepted internationally.

PFA Standards

•Standards laid down under the Prevention of Food Adulteration Act 1954 by the Central Committee of Food Standards, to obtain minimum level of quality of food stuffs.•These standards are statutory and there is a legal backing to it.

Agmark Standard

•Prescribed by the Directorate of marketing and Inspection of the Govt of India.•This gives the assurance of the quality of the food stuffs.

Indian Standard Institution (ISI)

•Prescribed by the Bureau of Indian Standards•The Agmark and ISI are not mandatory but purely voluntary.•They express degree of excellence above PFA standards•The presence of ISI mark also gives the consumer an assurance of the good quality of the product.

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PREVENTION OF FOOD ADULTERATION ACT 1954

• Government of India enacted it. Amendments in 1965,1976,1986.

• The State Government enforces the act.

• The Act :

1. Provides protection against adulteration of food

2. Deals with the frauds for supplying cheaper and adulterated food.

3. Regulates the use of chemicals, pesticides, flavors and other additives in food preparation.

4. Dumping of sub-standard foods.

5. Enrichment and fortification of food.

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• The rules are framed by an expert body called “Central Committee for Food Standards”.

• State Government appoint Public Analyst and Food Inspectors.

• Chain of 82 State food laboratories and 4 central (regional).

• If the adulteration is proved, trader is given minimum 6 months imprisonment and a fine of Rs.1000/-.

• If adulteration is very hazardous , fine is Rs.5000/- and life time imprisonment.

• 1986 amendment – consumer and voluntary organization can take the samples of food to the respective near by food research laboratories through a proper application channel.

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MILK HYGIENE

• Milk is more responsible and efficient vehicle for spread of diseases comparatively.

• Because it is a good medium for organisms to grow.

• Most commonly adulterated.

• Liable for contamination from animals, human beings and environments.

Milk borne diseases

Disease of animals transmitted to man

Salmonellosis, brucellosis, tuberculosis, Q-fever, foot

and mouth disease, anthrax etc.

Diseases of man transmitted to others

Water borne diseases eg) viral hepatitis A & E,

typhoid, diarrhea, dysentery, amoebiasis, giardiasis,ascariasis, staphylococcal food

poisoning

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Prevention of milk borne

diseases

Hygienic dairy

Pasteurization Sterilization

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PASTEURIZATION:

• Defined as a process of preservation of milk, wherein the milk is heated to such temperature and for such a period of time so as to destroy all the pathogens in it and to preserve the nutritive value of it without changing the color, smell, taste, flavor and composition.

• Example of prophylactic disinfection procedure.

• Methods of pasteurization:

• Holder method: (Vat process) In this method, milk is heated to 65 degree Celsius (145-150 degree Fahrenheit) and maintained at this temperature for 30 minutes and then suddenly cooled to a temperature below 5 degree.

Recommended for small and rural communities.

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• Flash process : High temperature and short time process (HTST) In this method, milk is heated to 72 degree Celsius and maintained for at least 15 seconds and then rapidly cooled to less than 5 degree.

Recommended for urban areas for large quantity of milk.

• Ultra High temperature (UHT) process : In this method milk is heated in two stages. In the first stage, heating is done under normal pressure to 88 degree Celsius for few seconds, then in second stage it is heated to 125 degree Celsius under pressure for few seconds only. It is then rapidly cooled and bottled quickly.

After bottling the milk is kept in cool temperature until it reaches the consumers.

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STERILIZATION : This is done in the milk cookers by heating milk to 100 degree Celsius for 20 to 30 minutes. This process not only destroys 100 % pathogens but also spores.

Disadvantage: Diminishes the nutritive value.

TESTS FOR MILK

1. Test for adulteration

2. Test for pasteurization

Tests for adulteration:

1. Specific gravity : Should be between 1028-1032. If less water present. High – starch, sugar or skimmed milk powder. Recorded by using lactometer.

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2. Fat content: Fat meter used. Low fat content- addition of water.

3.Iodine test: Few drops of iodine are added to 5ml milk. Blue color indicates presence.

4. Cane sugar: Add HCl acid and few grains of resorcin to test sample. Red color indicates addition of sugar in milk.

Test for pasteurization:

1. Phosphatase test : Done on a principle that enzyme phosphatase is destroyed when the milk is heated.

Buffer (disodium phenyl phosphayase) is added and incubated. If the enzyme is presents, it acts upon the buffer and liberates the phenol, Indicated by adding Felin’s reagent – turns blue.

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2. Methylene blue test : This is to detect the destruction of bacilli. 1ml of methylene blue is added to 10 ml of milk and incubated in water bath for 5 hours. Discoloration indicates the presence of bacteria.

3. Standard plate count : Permissible limit is 30,000 bacteria per ml pasteurized milk.

4. Coliform count : Coliform organisms completely destroyed. So they should be absent or zero in count in any 1ml of sample of milk.

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MEAT HYGIENE

• The term meat include all flesh foods.

• Diseases transmitted through meat :

- Cysticercus cellulose of taenea sodium through pork

- Cysticercus cellulose of Tinea Saginata through beef

- Liver flukes through sheep i.e. fasciola hepatica

- Trichenella spiralis through pork

- Bacterial infections such as anthrax, actinomycosis, tuberculosis

- Food poisoning such as botulism through canned food

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• Antemortem Examination – Inspection of animals before slaughtering should be done.

• Postmortem Examination – Inspection of meat. It should not be pale pink and deep purple tint. Not elastic. Little or no odor. Should not shrink on cooking.

• Inspections and maintenance of slaughter houses should be done.

• Inspection of fish :

- Firm and stiff to touch

- Tail should not drop when held flat

- Eyes should not be sunken

- Gills should not be muddy or pale

- Scales not easily detachable

• Consumption of stale fish is condemned

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• Fish is an intermediate host of a tapeworm

• Pathogens : Vibrio parahemolyticus, Salmonella species, Clostridium botulinum type E.

• Fish poisoning and urticarial.

TINNED MEAT & FISH :

- Bulge of tin indicates decomposition

- On palpation – internal pressure due to gas formation and vacuum due to hole

- On shaking if sloppy sound present – decomposition

- On opening smell should be little or not present.

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FOOD ALLERGY

• Some people may have acquired or inherent

idiosyncrasy to certain foods and manifests :

Urticaria, asthma, eczema, diarrhea, sudden infant

death syndrome (cot death)

Sensitivity to gluten (wheat protein) responsible for

malabsorption syndrome.

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FOOD BORNE INTOXICATIONS

Food Borne Intoxications

Due to naturally occurring

toxins in the food grains

Lathyrism

Epidemic dropsy

Endemic ascites

Toxic polyphenol

Due to toxins produced by fungi on the food grains

Aflatoxicosis

Ergotism

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LATHYRISM

Neurodegenerative disorder

Caused by consumption of pulse – lathyrus sativus for a long period of time

Clinically – progressive, permanent, spastic paraplegia ( upper motor neuron type of paralysis of both lower limbs)

Resulting in crippling deformity.

Also called as Neurolathyrism.

1833 – Sleeman – provided its record of outbreak in India.

Seen in Bangladesh, Nepal, China, Pakistan, Ethipia, Canada and France.

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• In India – Satna Rewa districts of MP, UP, Bihar, West Bengal

• Also reported from Gujarat, Maharashtra, Karnataka and Andhra Pradesh.

• Lathyrus – Poor man’s crop being cultivated in draught areas.

• Diet containing over 30 % of this dal for 2 to 6 months can cause this condition.

• Kesari dal ( Theora dal, Lak dal etc) – Grayish color triangular in shape.

• Use in adulteration of Bengal gram and red gram dal.

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• Good source of protein but has a excitoxin and neurotoxin called “ Beta Oxalyl Amino Alanine” (BOAA)

• It is water soluble. Content 0.2 to 1 g percent.

• Another toxin is Oxalyl Di amino Proprionic Acid (ODAP) isolated first in 1963.

• Age incidence : 15-45 yrs

• High among males. Agriculturist laborers (MP)

• Socioeconomic status is the most important factor.

• Acton (1922) described the clinical feature :

Latent stage , No stick stage, one stick stage, two stick stage and crawler stage.

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• Latent stage : characterized by weakness of the lower limbs

with spasticity of leg muscles so that movement at the ankle

and knee joints is restricted and painful.

• No stick stage :  flexion of the knee is more marked and there

is a certain amount of inversion of food with a tendency to

talk on toes

• One stick and two stick stages : the symptoms described

above become more marked and the subject can walk only

with the help of crutches or sticks. 

• Crawler Stage : the knee becomes completely flexed and erect

posture and walking becomes impossible.  There is atrophy of

the thigh and leg muscles.

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PR

EV

EN

TIO

N &

C

ON

TR

OL

OF

L

AT

HY

RIS

MRemoval of

toxins

Steeping method

Paraboiling methodHealth

education

Cultivation of other strains

Vitamin C prophylaxis

500 to 1000 mg per week

Legislation PFA Act

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• Removal of toxins :

- Steeping method :-

Dal in soaked in boiling water for 2 hours.

After 2 hours soak is drained off.

Pulse washed again with clean water

Pulse is dried in sun

Disadvantage – loss of vitamins and minerals.

- Paraboiling method :-

Two methods : 1) pulse is soaked in luke worm water and then subjected to steam for 15 minutes.

2) Pulse is soaked in lime water overnight and next day washed and cooked.

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EPIDEMIC DROPSY (ARGEMONE POISONING)

Consumption of adulterated mustard oil with the oilof argemone

Mexicana seeds.

RL Sarkar in 1926

It occurs mostly in the area where mustard oil is the lavishly used

for cooking.

1975-98 four epidemics of dropsy have been reported in Delhi. Govt

of India has stopped the sale of mustard oil from August 26 1998.

Presence of Sanguinarine and Dihydro-sanguinarine toxins.

Results in toxic Vasculites and pedal edema, glaucoma, cardiac

failure.

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• Incubation period is 1-2 weeks

• Sudden onset of non-inflammatory ,bilateral, pitting edema of feet associated with pain, burning sensation and redness over the skin.

• Nausea, vomiting and diarrhea.

• Cardiac insufficiency, renal failure and glaucoma( optic atrophy and blindness).

• Detection of argemone oil :

- Nitric acid test – orange color 0.25 % present

- Paper chromatography test

- Ferric chloride test – orange red precipitate

- Spectroflurophotometric methods using silica gel G – Urine analysis

- Cupric acetate test – not so sensitive

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• Detoxification :

- The edible oil is shaken with phosphoric acid and activated Fuller’s earth followed by filteration and neutralization of phosphoric acid with precipitated chalk.

- The oil is thus purified.

- Can also be done by shaking the oil with Fuller’s earth only at 140 degree Celsius.

Prevention and control measures :

- Ensuring supply of pure mustard oil by the strict rules of PFA Act.

- Avoiding the use of mustard oil in prevalent areas.

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- Extensive public awareness program

- Testing of blood and urine in suspected cases of dropsy

- All patients of epidemic dropsy should be monitored b various investigations and intraocular pressure.

- All packed cooking oil should have a label “Argemone free”.

- Separation of seeds : Mustard seed specific gravity is 1.133 and Argemone oil is 1.088. Separated by salt solution. Specific gravity of salt is 1.10. Being heavier mustard seeds sink in the solution.

- Another separation method is by air elutriation / air floatation.

- Separation of toxin : steam is passed through the oil for 30 minutes. The steam coming out is condensed and it contains about 95 % of toxin.

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ENDEMIC ASCITES

Millet panicum millaire contamination with weed seeds of crotalaria.

Toxin – pyrrolizidine alkaloid – hepatotoxic

Reported in MP -1973 and 1976 – Nagesia tribals

Ascites and jaundice

Preventive measure :

- Deweeding of Jhunjhunia plants

- Sieving of the millet in the houses

- Health education

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TOXIC POLYPHENOLS

Deoiled cotton seed flors is recommended as a protein rich food for children in several developing countries.

Cotton seeds are known to contain toxic – polyphenol pigment called gossypol.

Cause anorexia, diarrhea, hemolysis, hypoprothrombinemia, gastrointestinal heorrhages and pulmonary edema.

1.2 % is the permissible limit or 600ppm of total gossypol.

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AFLATOXICOSIS

- Groundnuts – Aspergillus flavus or parasiticus.

- Humidity – moisture level below 16 % and temperature 11-37 degree – toxin called aflatoxin is produced

- B1 and G1 are hepatotoxins

- Early childhood cirrhosis

- Jaundice, developing ascites and bilateral pedal edema

- 1975- 100 deaths in Gujarat and Rajasthan

- Prevention & Control :

Proper storage of food grains in dry containers. Moisture below 10 % .

Not to consume if contaminated.

Health education to the local population.

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ERGOTISM

- Bajra,jowar,rye and wheat – ergot fungus called claviceps fusiformis or purpurea during the flowering stage.

- Black mass fungus and seeds become black and irregular.

- Nausea, vomiting, giddiness, drowsiness, painful cramps in the limbs and gangrene due to vasoconstriction of capillaries in chronic cases.

- Toxin produced is ergotamine.

- Prevention and control :

By removal : when immersed 20 % salt water, the infected grains float.

Remove by air floatation or hand picking

Health education.

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FOOD POISONING

• It is an acute inflammatory disease of the gastrointestinal

tract, caused by the ingestion of food contaminated with

either toxin producing bacteria or by their performed

toxins or chemical substances or other poisonous food

substances.

• Clinically – short incubation period, pain in abdomen ,

vomiting and diarrhea, with or without fever.

• Differs from food borne diseases in that it is not

transmitted by faeco oral route.

• Differ from intoxication in that there is neither toxic factor

in the food grain not contamination with fungus.

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Food Poisoning

• Refers to any illness involving a combination of intestinal symptoms such as nausea, vomiting and diarrhea after ingestion of contaminated food.

• Short incubation period• Absence of secondary cases.

• Epidemiology features :- History of ingestion of common food 9marriages, party, mid day meal)

• A group of person affected simultaneously.

Food Borne diseases

• Caused by a wide variety of pathogens and toxins.

• vary dramatically in terms of how soon symptoms begin after eating or drinking the contaminated food, the length of illness, and when and how well a person recovers.

• Many germs or pathogens that can contaminate food items may be transmitted by other means, such as contact with infected animals, contact with ill persons, or even as a result of laboratory accidents.

• Could also be through faeco oral route.

Food Intoxication

• Food-related illnesses fall generally into two categories: intoxication and infection.

• Naturally occurring toxins in the food grains

• Toxins produced due to fungi.

• Long incubation periods compared to food poisoning.

• Various factors like socioeconomic status involved.

• Reversibility of the pathology in such cases is questionable.

North Carolina Public Health– Department of Health and Human serviceshttp://epi.publichealth.nc.gov/cd/diseases/food.html

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• Classification Of Food Poisoning:

- Non- Bacterial type :

Mushroom poisoning – Amanita pantherina, muscaria and phalloids

Solanine poisoning – alkaloid peeling of potatoes

Chemical Poisoning – pesticides, fetilizers etc.

-Bacterial type:

Infection type

Toxin type

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• Investigation of an out-break of food poisoning:

- Collection of basic data – location or place

- Interrogation of all participants

- Nature of food eaten during previous 2 days

- Time of onset of symptoms

- Nature of symptoms in the order of occurrence

- Personal data

- No. of deaths if any

- Assessment of environmental factors- Inspection of kitchen

- Interrogation and examination of food handlers

- Lab Investigations

- Vomitus / stool

- Sample of food

- Serological test of blood

- Culture of stool urine and blood

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- Data is analysed according to the descriptive

methods of time, place and person distribution

- Food specific attack rates and case fatality rates

are calculated

- Etiological hypothesis is formulated

- Case control study is undertaken to establish the

association between the disease and food

- Prevention and control measures undertaken:

- Taking care of food, food handlers and environment.

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• FOOD BORNE DISEASES : Infectious diseases caused by the pathogens and transmitted through the contamination of food, which acts as vehicle of transmission.

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FOOD SAFETY AND STANDARDS ACT,

2006

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Issues with existing regulatory regime-

• Ten different laws and six different ministries governing the food sectors.

• Laws framed by different Ministries/Depts. With different perspective and enforcement approach.

• Overlapping laws with different quality standards & labelling requirements.

Need for new law-

• Removal of multiple regulations

• Harmonizing with international law

• Framing regulatory requirements based on science and risk analysis

• Facilitating trade without compromising consumer safety and bringing in innovation in foods

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INDIAN FOOD LAWS

Prevention of Food Adulteration Act 1954 and RulesDepartment of Health Ministry of Health and Family Welfare

Fruit Products Order Ministry of Food Processing Industries

Milk and Milk Products OrderDepartment of Animal HusbandryMinistry of Agriculture

Agricultural Produce (Grading & Marketing) ActDepartment of Agriculture and CooperationMinistry of Agriculture

Standards of Weights and Measures Act and Packaged Commodity Rules,The Vegetable Oil Products (Control) Order,

The Edible Oils Packaging (Regulation) Order, The Solvent Extracted Oil, Deoiled Meal, and Edible Flour (Control) Order

Ministry of Consumer Affairs, Food and Public Distribution

Export (Quality Control & Inspection) ActDepartment of CommerceMinistry of Commerce & Industry

INDIAN SCENARIO

Meat Products Order Ministry of Food Processing Industries

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• The Food Safety & Standards Act 2006 is Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto.

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PFA

• All manufacturing units under Local authorities

• All manufacturing units under Local authorities

• No provisions of improvement notices

• GMP/GHP Not mandate• No provision of annual

returns• Punishment through court• No import regulation

FSSAI

• Big manufacturing units under central licensing FSSAI (Delhi)

• Pre Inspection compulsory before giving license

• Provision of improvement notices

• GMP/GHP Mandatory (schedule 4)

• Provision of annual returns before 31stMay

• Fine/Penalty through adjudication. & Punishment through court

• Special import regulation

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MECHANISM OF REGULATION

CEO, FSSAI

Commissioner of food safety states

Registration authority

Municipal corporation Nagar NigamGram panchayat

Licensing authority

Designated officer Licensing authority

Food safety officer

Central licensing authority

FSSAI headquarter monitoring Zonal Director and other officers

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ADJUDICATING OFFICER

FOOD SAFETY

APPELLET TRIBUNAL

SPECIAL COURTS

State Govt. to notify Adjudicating Officer not below the rank of Addl. District Magistrate.

Central Govt. or State Govt. may notify and establish one or more tribunals known as Food Safety Appellate Tribunals

Central Govt. or State Govt. may constitute special courts for trial of offences relating to grievous injury or death of the consumer

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• PenaltiesSubstandard food: Upto Rs. 2.00 lakhs

Misbranded: Upto Rs. 3.00 lakhs

Misleading advertisement : Upto Rs. 10.00 lakhs

Food with extraneous matter: Upto Rs. 1.00 lakhs

Fail to meet the requirements as directed by FSO: Upto Rs. 2.00 lakhs

Unhygienic / unsanitary preparations: Upto Rs. 1.00 lakhs

Adulterant not injurious to health: Upto Rs. 2.00 lakhs

Adulterant injurious to health: Upto Rs. 10.00 lakhs

Unsafe food – but does not cause immediate injury : 6

months imprisonment with fine of Rs.1.0 lakh

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Unsafe food causing non-grievous injury : 1 year imprisonment with fine of Rs. 3.00 lakh

Compensation in case for injury : upto Rs.1.00 lakh

Causing grievous injury : 6 years imprisonment with fine of Rs. 5.00 lakh

Compensation in case for grievous injury : upto Rs.3.00 lakh

Causing death : 7 years or life imprisonment and fine of Rs. 10.00 lakh

Compensation in case of death : upto Rs. 5.00 lakh minimum

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ACHIEVEMENTS:

• Constitution of Authority, scientific Committee, and 8 Expert Panels

• Notification of Rules and 6 Regulations

• Transparency in online registration

• Accreditation of 61 private labs

• Accreditation of 12 Food Safety Management System agencies

• 89 Individual for Inspection/ Auditing

• Food Imports brought under FSS Act- about 75 % of total food imports in country.

• Surveillance survey- Milk

• Sampling of food products and prosecution going on in states

• Action has been taken against false claims/ advertisements

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PREVENTION AND SOCIAL MEASURE

• ACTION AT FAMILY LEVELS: Through community health workers and multipurpose workers :

- Educating the husband and wife both about the selection of right kind of local food.

- Planning of nutritional adequate diet within their budget.

- Sanitation of the food handler, kitchen. ( hand wash)

- Vegetable and fruits washing and setting away from flies.

- Harmful food taboo and dietary prejudice should be identified and corrected.

- Action also needed to counter misleading commercial advertisements especially with regards to baby food.

- Awareness about adulteration and Food standards.

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• ACTION AT THE COMMUNITY LEVEL:

Significant improvements in the overall living conditions of the people is called as community level.

Analysis the socio-economic status of the population and food intake as well the disease in the particular community representative sample using a standardized methodologies which will further permit comparison in time and space.

The health education , improvement of food quality and sanitation should be done.

Various policies should be evolved for food safety and standards.

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ACTION AT NATIONAL LEVEL:

Key Strategies Should Be:-

• Drive policy and prevention with data and analyses

• Investigate outbreaks to stop current and prevent future foodborne outbreaks

• Address challenges of culture-independent diagnostic testing with advanced technologies.

• Support state and local public health and other partners to fulfill their primary roles in addressing food safety priorities.

• Improve environmental public health practice to prevent foodborne illness outbreaks at restaurants

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National Survey on Adulteration of Milk 2011 (snap shot survey)

• The survey was carried out by the Regional Offices of the FSSAI located at Chennai (Southern Region), Mumbai (Western Region), Delhi (Northern Region), Guwahati, (North Eastern Region) and Kolkata (Eastern Region) with the following objectives:

• 1. To identify the common adulterants in milk in rural and urban areas of different states.

• 2. To find out the non conforming samples in loose and packed milk.

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The study indicates that addition of water to milk is most common adulterant.

1) Addition of water not only reduces the nutritional value of milk but contaminated water may also pose health risk to the consumers.

2) It also shows that powdered milk is reconstituted to meet the demand of milk supply. All state /UT enforcement authorities may specifically check whether the declaration of new FSSAI rules is being complied to.

3) The study also indicated the presence of detergent in some cases. Consumption of milk with detergent may cause health hazards and indicates lack of hygiene and sanitation in the milk handling.

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NEWS ON MID DAY MEAL ADULTERATION – Check for the samples of food regularly

• A mid-day meal being served to students in Delhi, as it emerged that only 50 out of 280 meals tested in the Capital passed the required quality tests.

• PUBLISHED: 22:17 GMT, 18 July 2013 | UPDATED: 22:17 GMT, 18 July 2013. MAIL ONLINE INDIA

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ACTION AT INTERNATIONAL LEVEL:

Food and nutrition are global problems.

International cooperation can play an important role in mitigating the effects of acute emergencies.

The establishment of multi lateral WORLD FOOD PROGRAM in 1963 to simulate and promote economic and social development as a mean of providing enough safe food.

WHO announced the World Health Day 2015 theme April 7th as “From Farm to Plate - Make Food Safe”.

• The campaign aims to:

1) Spur governments to improve food safety through public awareness campaigns and highlight their ongoing actions in this area, and

2) Encourage consumers to ensure the food on their plate is safe (ask questions, check labels, follow hygiene tips)

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• Health instrument and mechanism : International Health Regulation (IHR), CODEX, International Food Safety Authorities Network (INFOSAN).

• A new regional strategy (2013-17) has been developed.

- Developing A Multi-sectorial Approach

- Identifying And Prioritizing Food Safety Actions In All Relevant National Sectors.

- Who Five Keys To Safer Food Serves As A Basis For Educational Programs.

• Key 1: Keep clean

• Key 2: Separate raw and cooked food

• Key 3: Cook food thoroughly

• Key 4: Keep food at safe temperatures

• Key 5: Use safe water and raw materials.

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• Convened by the World Health Organization (Country Office) in India, 10 organizations including DFID (Department of International Development), GIZ (Deutsche Gesellschaft für Internationale Zusammenarbeit  ),ILO (International Labor Organization), UNICEF (United Nation Children Fund), and the World Bank are working together to promote greater commitment to Universal Health Coverage in India.

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CONCLUSION

• Food related diseases and food adulteration is a public

health significant problems.

• One of the social evils.

• Unless the complete awareness comes in the public

the threat will persist.

• It is here the voluntary agencies and consumer

guidance societies can play a major role.

• As a public health professional major strategies to

approach the public for awareness should be

formulated.

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REFERENCES

• PARK’S TEXTBOOK OF PREVENTIVE AND SOCIAL MEDICINE – 23rd Edi

• AH Suryakantha – Community Medicine with Recent Advances – 3rd Edi

• AFMC TEXTBOOK OF PREVENTIVE AND SOCIAL MEDICINE – 1st Edi

• J.Kishore’s National Health Programs Of India, National Policies and Legislations Related to Health – 11th Edi

• http://www.who.int/countries/ind/en/

• www.fssai.gov.in/