Food Safety in India - Public Health Issue

FOOD SAFETY IN INDIA
Dr. Priyanka Sharma
III year MDS,
Dept of Public Health Dentistry
JSS Dental college & Hospital 1

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
2

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
3

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.
4

• 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
5

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
6

• “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
7

• "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 8

• “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.
9

• 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.
World Health Organization 1984
10

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
11

FOOD HYGIENE (OR) FOOD SAFETY
FOOD ADDITIVES
FOOD
PRESERVATIONS
FOOD
PROCESSING
SANITATION OF
FOOD
ESTABLISHMENTS
CONSERVATION
OF NUTRIENTS
FOOD
FORTIFICATION
FOOD
ADULTERATION
MILK HYGIENE
MEAT HYGIENE
FOOD BORNE
DISEASES
FOOD ALLERGY
FOOD
TOXICANTS
12

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.
13

FOOD ADDITIVES
DIRECT
Colouring
Agents, eg)
Saffron,
turmeric,
Tartrazine,
caramel
Flavouring
agents, eg)
vanilla
essence,
cloves,
ginger
Sweetening
agents eg)
saccharin,a
spartame
Preservativ
es eg)
sorbic acid,
sodium
benzoate
Palatibility
agents eg)
citric acid,
benzoic
acid
Stabilizing
agents eg)
gum,starch
,dextrin
INDIRECT
Pesticides,
Rodenticides
arsenic
15

• 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
16

• 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.
17

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.
18

Prolong
the life
of food
Preserve
nutritive
value
Add
variety to
preparati
on
Make food
available
in off
seasons
Save time
in
procure
ment
Avoid
wastage of
food
Prevent
entry of the
organism
by air
thight
package
Maintain
asepsis
Make
liquids free
from
bacteria by
filtration
through
porcelain
filters
Destroy
enzymes by
blanching
eg)
pasteurizati
on of milk
Destroy
pathogens
by
irradiation
of fruits
and
vegetables
etc
Objectives Of Food Preservation Principles Of Food Preservation
19

Bacteriostatic Methods
Dehydration
Coating/Glazing
Salting
Chemicals & Refrigeration
Bactericidal Methods
Heating
Smoking
Canning
Irradiation
METHODS OF FOOD PRESERVATIONS
20

• 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.
21

• 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.
22

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.
23

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.
24

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
25

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 made
Should abstain from their duty whenever they develop
septic skin lesions, respiratory and intestinal
symptoms, otitis media or any thing till they cure
bacteriologically
26

Undergo periodical medical check up
Take the treatment promptly
Educated to maintain a high standard of
personnel : Hair, nails overall and habits
27

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.
28

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.
29

• 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.
30

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. 31

EXAMPLES OF FOOD ADULTERATION
32

• 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
33

• 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.
34

• 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. 35

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. 36

• 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.
37

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
38

Prevention of
milk borne
diseases
Hygienic dairy Pasteurization Sterilization
39

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. 40

• 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.
41

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.
42

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.
43

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.
44

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
45

• 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 46

• 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.
47

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.
48

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
49

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.
50

• 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.
51

• 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.
52

• 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.
53

PREVENTION&CONTROL
OFLATHYRISM
Removal of
toxins
Steeping method
Paraboiling
method
Health education
Cultivation of
other strains
Vitamin C
prophylaxis
500 to 1000 mg
per week
Legislation PFA Act
54

• 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.
55

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.
56

• 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 57

• 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.
58

- 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. 59

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
60

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.
61

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.
62

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.
63

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.
64

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 services
http://epi.publichealth.nc.gov/cd/diseases/food.html
65

• 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
66

• 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
68

- 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.
69

• FOOD BORNE DISEASES : Infectious diseases caused by
the pathogens and transmitted through the contamination
of food, which acts as vehicle of transmission.
70

FOOD SAFETY AND
STANDARDS ACT, 2006
71

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
72

INDIAN
FOOD
LAWS
Prevention of Food Adulteration Act
1954 and Rules
Department of Health
Ministry of Health and Family Welfare
Fruit Products Order
Ministry of Food
Processing Industries
Milk and Milk Products Order
Department of Animal Husbandry
Ministry of Agriculture
Agricultural Produce
(Grading & Marketing) Act
Department of Agriculture and
Cooperation
Ministry 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) Act
Department of Commerce
Ministry of Commerce & Industry
INDIAN SCENARIO
Meat Products Order
Ministry of Food
Processing Industries
73

• 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.
74

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
75

MECHANISM OF REGULATION
CEO,
FSSAI
Commissioner
of food safety
states
Registratio
n authority
Municipal
corporation
Nagar Nigam
Gram panchayat
Licensing
authority
Designated
officer
Licensing
authority
Food safety
officer
Central
licensing
authority
FSSAI
headquarte
r
monitoring
Zonal
Director
and other
officers
76

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
77

• Penalties
Substandard 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
78

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
79

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
80

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.
82

• 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.
83

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
84

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.
85

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.
86

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
87

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)
88

• 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.
89

• 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.
90

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.
91

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/
92

Food Safety in India - Public Health Issue

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