சத்துணவு பணியாளர்களுக்கு புத்தாக்கப் பயிற்சி

சத்துணவு மைய பணியாளர்களுக்கான உணவுப் பாதுகாப்பு மற்றும் சுற்றுபுற தூய்மை குறித்த பயிற்சி ஜயங்கொண்டம் அரசு மேல்நிலைப் பள்ளி வளாகத்தில் திங்கள்கிழமை தொடங்கியது.

அரியலூர் மாவட்டம் ஜயங்கொண்டம், ஆண்டிமடம், தா.பழூர் ஒன்றிய பள்ளிகளில் உள்ள சத்துணவு மைய பணியாளர்களுக்கான பயிற்சி 6 குழுக்களாகப் பிரிக்கப்பட்டு

தினமும் ஒரு குழுவினருக்கு பயிற்சி அளிக்கப்பட்டு வருகிறது.

பயிற்சியை ஜயங்கொண்டம் வட்டார வளர்ச்சி அலுவலர் மணிமொழி தலைமை வகித்து தொடக்கிவைத்தார்.

இதில், வட்டார உணவுப் பாதுகாப்பு அலுவலர் பி. சிவகுமார், ஜயங்கொண்டம் தீயணைப்பு நிலைய அலுவலர் சங்கரன், துணை வட்டார வளர்ச்சி அலுவலர் நல்லமுத்து,

இளநிலை உதவியாளர் கலைச்செல்வி உள்ளிட்டோர் பங்கேற்று பாத்திரங்களை தூய்மையாக கையாளுதல், சுற்றுபுற தூய்மை, காலாவதியான உணவுப் பொருட்களை

தவிர்த்தல், சமையல் எரிவாயு உருளை மற்றும் அடுப்புகளை பாதுகாப்பாக பயன்படுத்துதல், உணவு விநியோகம் குறித்து பயிற்சியளித்து வருகின்றனர்.

திங்கள்கிழமை நடைபெற்ற பயிற்சியில் 60 சத்துணவு மைய பணியாளர்கள் பங்கேற்று பயிற்சிபெற்றனர்.

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Food safety control room set up

Public urged to desist from consuming unsafe items such as cotton candy
The Food Safety Department has opened a Food Safety Control Room at Attukal in connection with the Pongala festival.
Anupama T.V., Food Safety Commissioner, inaugurated the control room, which may be contacted for any complaints regarding food safety. A toll-free line — 1800 425 1125 — has also been set up.
Officials said those who intended to offer free food to devotees or open temporary food stalls would need prior permission from the control room. They should also register with the department. Details were available over the telephone number: 89433 46527 or from any of the Akshaya centres in the city, through which registration was possible. The sale of juices, ice creams, and other food items, laced with artificial colours and flavours, had come to the notice of the Food Safety officials, the press release said. The department had asked all hoteliers, traders, and temporary food stall operators to desist from such practices. Any violation could lead to fines of up to Rs.5 lakh and imprisonment up to six months, they said. The public should desist from consuming such food items, especially ice creams, ice cones, and cotton candy.
The toll-free number is 1800 425 1125
Registration must for food vendors

HC reserves order on plea seeking ban on junk food in schools

New Delhi: The Delhi High Court today reserved its order on a plea seeking an immediate ban on junk food and carbonated drinks in all unaided and private schools after the amicus curiae strongly advocated for a complete stop.
“We will consider the matter and pass an appropriate order,” a bench of Chief Justice G Rohini and Justice R S Endlaw said.
During the hearing, advocate Sanyat Lodha, appearing as an amicus curiae in the case, suggested that it would be proper if there is a complete ban of junk food and aerated drinks in and around school premises.
Counsel for petitioner Uday Foundation said that the draft guidelines prepared by the expert committee on the issue are very theoretical and in all likelihood these will be difficult to implement them. He also sought that the word ‘junk food’ specifically be defined by the court in its order on the matter.
To this, the bench said there seems to be no mechanism for the implementation of the guidelines. “We will enforce this through a judicial order.”
On February 18, the court had sought suggestions from various stakeholders on draft guidelines of an expert committee on regulation of sale of junk food and aerated drinks in and around school premises.
Amicus curiae Lodha had submitted his suggestions on the draft guidelines of the expert committee appointed by the Food Safety and Standards Authority of India (FSSAI).
The expert group constituted by the court in its report had came out with a slew of guidelines on the subject of “making available quality and safe food in schools” and suggested that food high in fat, sugar and salt content be restricted in schools and area “within 50 metres”.
The report had said the kids are not “the best judge of their food choice” and moreover, the schools are not the right place for promoting such food.
It had termed “chips, fried foods, sugar sweetened carbonated beverages” as junk food and suggested that “the school managements must ensure regulation of such food through canteen policies that promote healthy, wholesome and nutritious food…”
The report also said there are food items such as ‘samosa’ and other fried items and a nationwide programme can be started to find out as to which can be termed as junk food.
The panel also felt that a canteen policy to provide nutritious food in schools should be framed to ensure that such canteens are not treated as “commercial outlets”.

FSSAI’s Draft Notification specifies Articles of Food for the Analysis of Naturally Occurring Toxins

FSSAI’s Draft Notification specifies Articles of Food for the examination of Naturally Occurring Toxins

Through its recently published notification, FSSAIhas proposed to make amendments to the existing FSS (Contaminants, Toxins and Residues) regulations. The Food Authority has specified various food articles for the purpose of analysis of the naturally occurring toxic substances in them as per the prescribed limits. The existing table in the regulations does not mention the type of food article in reference to the given list of Naturally Occurring Toxins (NOTS).

The Proposed Amendment when it is notified in the Official Gazette will be called Food Safety and Standards (Contaminants, Toxins and Residues) (Amendment) Regulations, 2014. Any suggestions and objections may be forwarded to the CEO, FSSAI by March 17, 2015.

The proposed changes would reflect in clause 2 of regulation no. 2.2.1 of FSS (Contaminants, Toxins and Residues) Regulations, 2011. The existing food safety regulations have mentioned the Naturally Occurring Toxins along with the limits but found no mention of the kind of food products/articles against whom NOTS would be examined.

FSSAI has proposed to amend the existing table and the proposed table would be:

Table: Naturally occurring Toxic Substances

FSSAI Proposes Standards Relating to Gluten and Non-Gluten Foods

FSSAI Proposes Standard Relating to Gluten and Non-gluten Foods

Food Safety and Standards (Food Products Standards and Additives) Regulation 2011 has proposed change in standards relating to gluten and non-gluten foods. Once amended, regulations 2.14 and 2.15 will be added to the existing regulations and would be called Amendment Regulations 2015 after notification in the Official Gazette.

Besides proposing standards for Gluten in Food products, FSSAI, the regulatory body on food, has also defined the parameters for ‘Gluten Free Foods’ where the maximum limits for Gluten in foods have been defined. The food authority has further outlined the subsequent changes inlabelling of food products containing Gluten or being gluten free. The objections or suggestions may also be mailed to FSSAI on or before 17.04.2015.

In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 after regulation 2.13, the following regulations will be inserted namely:-

2.14.  Gluten Free Foods –

(1) these foods consist of or are made of one or more ingredients, which may contain rice, rye, barley, oats and millets or ragi, pulses and legumes, where the inherent gluten has been reduced  and  the gluten level does not exceed 20 mg/kg in total, based on the food as sold or distributed  to the consumer

(2) The product does not contain wheat or any of its ingredients and shall bear the label declaration as provided in the sub-regulation 2.4.5 (52) of Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

(3) A food which by its nature is suitable for use as part of gluten –free diet shall not be named as “special dietary” or “special dietetic” or any other equivalent term. However, such a food may bear a statement on the label that “this food is by its nature gluten-free.”

Provided that it complies with the essential composition provisions for gluten-free as described above and such a statement does not mislead the consumer.

2.15. Foods specially processed to reduce gluten content to a level above 20 up to 100mg/kg.

These foods consist of one or more ingredients from rice, rye, barley, oats, millets or ragi, pulses and legumes which have been specially processed to reduce the inherent gluten present in them to a level above 20 up to 100 mg/kg in total, based on the food as sold or distributed to the consumer and shall bear the label declaration as provided in the sub-regulation 2.4.5 (53) of the Food Safety and Standards (Packaging and Labelling) Regulation, 2011.

The subsequent changes of the above proposed would also reflect in the FSS (Packaging & Labelling) Regulations, 2011, the following shall be inserted in Regulation 2.4.5 as a sub-clause (52) as;

The term “Gluten Free” shall be printed in the immediate proximity of the name of the product in the case of products described in regulation 2.14 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, namely:-

“Gluten Free”

The following shall be inserted in Regulation 2.4.5 as a sub-clause (53) as;

The Term “Low Gluten” shall be printed in the immediate proximity of the name of the product in the case of products described in regulation 2.15 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, namely:-

“Low Gluten”

 

About Gluten 

Gluten refers to those proteins that are found in wheat & related grains. Gluten nourishes plant embryos during germination and is responsible for affects the elasticity of dough, which is responsible for the chewiness of baked wheat products. Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein). It is naturally present in wheat, rye, barley, and related grains, including those wheat varieties known by such names as durum (semolina), spelt, einkorn, emmer, khorasan (Kamut), club wheat, triticale, and farro.

It is most commonly present in products made from wheat flour and in certain other food products in which it is used as an ingredient, providing elasticity in baked goods, for example, as well as texture, moisture retention, and flavor. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

Monitoring pathogenic bacteria in fish processing

Wednesday, February 25, 2015 08:00 IST
S Visnuvinayagam, Binsi P K, Viji P and Thriveni Adiga

Introduction
Fish meat spoils the quickest compared to other animal’s meat. The quality of fish meat also varies based on difference – species, age and sex.

Moreover, the autolytic and microbial enzymes present in fish play a huge role in variation of the fish quality. Hence, controlling the quality of the fish is difficult.

Next to spoilage, fish is a potential source of pathogens, unless monitored properly. Pathogens enter the food either pre- or post-processing, and its existence in fish is hazardous.

So, it is difficult to provide safe and wholesome food without a stringent hygienic and sanitary practice.

Microbiological techniques are the tools for estimation of bacterial species present in the fish. Consideration of few bacterial species is adequate to evaluate the condition of the microbial load.

These bacterial species are called as indicator species, which directly measure the total microbiological status in food materials.

Quality assurance systems
Codex Alimentarius Commission (CAC) stated that the following three practices were mandatory to achieve good hygienic and sanitary conditions:

  • Good manufacturing practices (GMP);
  • Good hygiene practice (GHP); and
  • Hazard analysis and critical control point (HACCP)

GMP is an overall management activity to reduce the contamination and provides a safe product to consumers.

GHP is a part of GMP concerned with hygiene, microbial safety and product spoilage. Although GHP and GMP furnish the detailed procedure, obtaining a zero risk-free product is questionable.

Hence, to ensure 100 per cent safety, we need to follow the HACCP.

It is a systematic approach to identify the hazards in every stage of the product, and thus, starts from the raw material to the final packing section, and possible control over the hazards towards elimination.

Possible chance of contamination
Personnel: Inadequate, or the absence of, hand-washing is the most common cause for the transmittance of diseases, especially by ill persons. For instance, low doses of Shigella and pathogenic Escherichia coli may spread from infected handlers and cause severe infection.

Equipment: The equipment that regularly come into contact with the fish have to be cleaned adequately. Unclean or inadequately-cleaned containers, pumps and transport material are major sources of contamination.

Pests: It has been recorded that the wandering of rodents and birds leads to infection, because they are the carriers of most of the pathogens. The presence of insects in the environment allows small birds to occupy the processing plants.

Water: Water is potential source of contamination. Numerous outbreaks are recorded worldwide due to contaminated water. Hence, clean potable water should be used to clean the equipment and fish, and the preparation of ice.

Monitoring
Swabs have to be collected from the surface of all equipment in each section, starting from the raw material receiving section to the final product.

Likewise the fish handlers’ hand swabs also have to be collected and tested for the presence of bacteria.

Simultaneously, fish samples must also be collected to find source of contamination. All the swab and fish samples have to be assessed as per the standard procedure.

Interpretation results
Based on the microbiological results, we can identify the probable source of origin of pathogens. Some pathogenic bacteria are always found in the fishes, even before catching. These are called as indigenous bacteria.

Other types of bacteria usually arise as contaminants either after catch or while processing. These are called non-indigenous bacteria.

Table 1 provides the details for the product exposure to temperature, and the cumulative value is needed for toxin production, which helps to prevent the product to develop such toxins.

Indigenous bacteria
These are commonly present in the skin, muscles, intestine of the fish or the marine environment, and most of them are commensal in nature; remaining bacteria are weaker spoilage.

A few of these bacteria, such as Vibrio parahaemolyticus, V vulnificus, Clostridium botulinum type E and Aeromonas, are pathogenic.
C botulinum: It is widely distributed in the aquatic environment and fish. Its occurrence is more common in a colder environment.

Based on toxin production,  it is classified into five toxin types (A-F); among the five toxins, C botulinum type E is most commonly present in fish, which is non-proteolytic, sensitive to heat and less salt tolerant.

But, non-proteolytic toxin is dangerous; since, it is non-proteolytic, no foul smell could be observed from the product. Hence, the consumer usually consumes the food without notification. C. botulism is a severe problem in canning industry; but very meagre in other food items (Huss, 1980).

Vibrio species: These are the common bacterial species associated food poisoning, most of the Vibrio species are non pathogenic and few of them are potential pathogens such as V. parahaemolyticus, V. alginolyticus; moreover, most of the Vibrios species are heat sensitive and destroyed by cooking temperature except V. cholera; which is stable in boiling temperature upto 8 min, 25 min in steaming. In addition it also possess very shortest generation time i.e., 8 – 9 min.

Aeromonas: These species are important food spoilage bacteria belonging to vibrioceae family which are ubiquitous in marine environment. A. hydrophilia is an important pathogen in this genus and it is able to grow even in 0o C. Even though it is sensitive to acid and salt, most of the A. hydrophilia food poisoning outbreaks are reported, when the pH of the food is more than 6.5 with less than 3% salt.

Plesiomonas sp: These are ubiquitous in marine environment and belong to the vibrioceae family. Since, it is mesophilic in nature, most of the outbreak occurs in the summer season only; especially, shell fishes like clam and oysters are playing a major role for the outbreak.

Listeria monocytogenes:
It is widely spread in soil, milk, fish and other food items, particularly common in cold smoked fish products. Owing to its robust nature, it can grow even in low temperature (4oC) with wide range of pH as well as salt concentration (10% NaCl). Moreover, nitrite is not inhibitory to L. monocytogenes at permitted levels, unless there is an interaction with other inhibiting agents (Shahamat et al. 1980).

1. Non-indigenous bacteria

These are not inhabitant of marine environment. So, arrival of these bacteria happens mostly as contaminants by following practices such as  storage of fish in uncleaned storage tank in fishing vessels, involvement of unhygienic fish handlers, cleaning of fish in polluted water, improper icing, prolonged storage and improper handling of the fish. Examples of such non- indigenous bacteria are S. aureus and faecal indicators such as E. coli, faecal streptococci (FS) and sulphite reducing clostridia (SRC).

Staphylococcus aureus: It is the most common food poisoning bacteria present as contaminants in fish. Most of the unhygienic food handlers and their uncleaned vessels play a major role for transmission of S. aureus. In the world, 60% of fisherman population harbours S. aureus in its skin; about 50% and 20 % of the human population harbours S. aureus in the skin and intestine respectively (Doyle et al, 2001).

Faecal indicator organisms: Faecal indicator bacteria are commonly present as commensal bacteria in warm blooded animal’s intestine viz., E. coli, faecal streptococci (FS) and sulphite reducing clostridia (SRC). Hence, presence of these bacteria in the water or food materials indicates the faecal contamination. E. coli are primary indicators for faecal contamination; but exist in environment for shortest period, rapidly destroyed while freezing; moreover the possibilities of E. coli may come from non-faecal origin. So, thermostable E. coli is another suitable indicator than E. coli for the assessment of the faecal contamination. Since, it arrives from intestine of the warm blooded animal, it can be able to produce the gas at 44.5oC in 24 hrs, which is called as Eijkman’s test. Faecal streptococci are another indicator for the faecal contamination, it can present in the environment little longer period in environment than E. coli and also it will not be destroyed rapidly while freezing; possessing of these characters, faecal streptococci considered as a good indicator for water and food. Sulphite reducing clostridia (SRC) and its spore are ubiquitous in aquatic sediments, existences of these SRC indicates the remote or non-point faecal pollution. It is also used to evaluate the virus and cyst inactivation in the drinking water disinfection processes. The SRC is a suitable indicator for assessment of faecal pollution especially a remote origin; the following characters make the SRC act as best faecal indicators (i) Abundantly present in all warm blood animal faeces (ii) Highly stable in water (iii) Highly resistance to the disinfection processes and (iv) Easy to isolate from the sample. So, SRC is generally used in the assessment of public health risks associated with faecal contamination in or of freshwater ecosystems.

Control
The growth of bacteria is mostly based on the suitable pH and temperature; other factors like water activity and salt concentration also a limiting factor for the growth of bacteria. Even though, presence of non-indigenous bacteria in fish or instruments in the meagre level, chance of growth while processing the fish due to suitable temperature and pH. The table 1 & 2 prepared by the USFDA clearly describes various temperatures at which these bacteria can be killed.

Conclusion
Pathogenic bacteria exist in the fish processing unit can be identified by sampling at different sites with and without food materials. Presence of microbial indicators would suggest the possible source of contamination. Once the processing instruments are contaminated with certain types of pathogens like Listeria monocytogenes, it needs thorough cleaning to eliminate the pathogens. Sampling after cleaning and sanitation also provides the data for the efficiency of cleaning; hence, modification in cleaning and sanitation protocol can be tailored as per the existence of the microbial indicators.

Table: 1 Control of the bacterial growth and their toxin formation:

Potentially Hazardous Condition

Product Temperature

Maximum Cumulative Exposure Time

C. botulinum type a, and proteolytic types b and f

10-21°C

Above 21°C

11 hours

2 hours

C. botulinum type e, and non-proteolytic types b and f

3.3-5°C

6-10°C

11-21°C

21°C

7 days

2 days

11 hours

6 hours

C. Perfringens

10-12°C

13-14 °C

15-21°C

> 21°C

21 days

1 day

6 hours1

2 hours

Escherichia coli

6.6-10°C

11-21°C

>21°C

2 days

5 hours

2 hours

Listeria monocytogenes

-0.4-5°C

6-10°C

11-21°C

22-30°C

>30°C

7 days

1 day

7 hours

3 hours

1 hour

Salmonella species

5.2-10°C

11-21°C

> 21°C

2 days

5 hours

2 hours

Shigella species

6.1-10°C

11-21°C

> 21°C

2 days

5 hours

2 hours

Staphylococcus aureus

7-10°C

11-21°C

> 21°C

14 days

12 hours

3 hours

Vibrio cholerae

10°C

(11-21°C

22-27°C

>27°C

21 days

6 hours

2 hours

1 hour2

V. parahaemolyticus

5-10°C

11-21°C

22-27°C

>27°C

21 days

6 hours

2 hours

1 hour2

Vibrio vulnificus

8-10°C

11-21°C

22-27°C

> 27°C

21 days

6 hours

2 hours

1 hour2

Yersinia enterocolitica

-1.3-10°C

11-21°C

>21°C

1 day

6 hours

2.5 hours

Table: 2 Factors limiting the growth of bacteria and their toxin

PATHOGEN

Min aw (using salt)

Min ph

Max ph

Water phase

Min temp

Max temp

Bacillus cereus

0.92

4.3

9.3

10

4°C

55°C

Campylobacter jejuni

0.987

4.9

9.5

1.7

30°C

45°C

C. botulinum, type a, & proteolytic types b and f

0.935

4.6

9

10

10°C

48°C

C. otulinum, type e, & nonproteolytic types b and f

0.97

5

9

5

3.3°C

45°C

Clostridium perfringens

0.93

5

9

7

10°C

52°C

Pathogenic strains of Escherichia coli

0.95

4

10

6.5

6.5°C

49.4°C

Listeria monocytogenes

0.92

4.4

9.4

10

-0.4°C

45°C

Salmonella spp.

0.94

3.7

9.5

8

5.2°C

46.2°C

Shigella spp.

0.96

4.8

9.3

5.2

6.1°C

47.1°C

Staphylococcus aureus growth

0.83

4

10

20

°C

50°C

Staphylococcus aureus toxin formation

0.85

4

9.8

10

10°C

48°C

Vibrio cholerae

0.97

5

10

6

10°C

43°C

Vibrioparahaemolyticus

0.94

4.8

11

10

5°C

45.3°C

Vibrio vulnificus

0.96

5

10

5

8°C

43°C

Yersinia enterocolitica

0.945

4.2

10

7

-1.3°C

42°C


References
APHA (American Public Health Association), 1992. Compendium of Methods for the Microbiological Examination of Foods, 3 Edition. Washington, DC

CAC (Codex Alimentarius Commission), 1997. Hazard Analysis and Critical Control Point (HACCP)-System and Guidelines for its Application. Codex Alimentarius Commission CAC/RCP 1-1969, Rev. 3, Rome

Doyle, M E., Faye, A, Hartmann, Amy C and Lee Wong, 2001. White Paper on Sources of Methicillin-Resistant Staphylococcus aureus (MRSA) and Other Methicillin-Resistant Staphylococci: Implications for Our Food Supply? Fri food safety reviews. Food Research Institute, UW–Madison http://fri.wisc.edu/docs/pdf/FRI_Brief_MRSA_FoodSupply_Feb2011.pdf

United States FDA, 2011: US Food and drug administration, Bacterial Pathogen Growth and Inactivation, Fish and Fishery Products Hazards and Controls Guidance http://www.fda.gov/food /guidanceregulation/  guidancedocumentsregulatoryinformation/seafood/ucm2018426.htm

Fish and fishery products hazardous and control guidance, 4th edition. April 2011 by Department of health and human science, Food and drug administration and Control for food safety and applied nutrition office of food safety

Jay, J M, 1992. Modern Food Microbiology. Microbiological Indicators of food safety and quality, Principles and Quality control, and microbiological criteria. New York: Van Nostrand Reinhold

Samakupa, A P, 2003.  Hygiene indicators in a fish processing establishment-a case study in a white fish processing establishment.  University of Namibia, Department of Natural Resources, P/Bag 13301, Windhoek, Namibia

WHO, 2004. Guidelines for drinking-water quality. World Health Organisation; Geneva

Slanetz, L W and Bartley, C H Numbers of enterococci in water, sewage, and feces determined by the membrane filtration technique with an improved medium. J. of Bact. 57:591–595

(Visnuvinayagam and Binsi are scientists, and Adiga is assistant chief technical officer, Mumbai research centre, Central Institute of Fisheries Technology [CIFT], Vashi, Navi Mumbai. They  can be contacted at visnuvinayagam@yahoo.co.in)

“கையேந்தி பவன்’களை கண்காணிக்க குழுக்கள்

திருப்பூர்:

சுகாதாரமற்ற முறையில் செயல்படும் தள்ளுவண்டி உணவு கடைகளை கண்காணிக்கவும், உணவு பாதுகாப்பு குறித்து விழிப்புணர்வு ஏற்படுத்தவும், 2 குழுக்கள் அமைக்கப்பட்டுள்ளன.திருப்பூரில் உள்ள பின்னலாடை நிறுவனங்களில், வெளிமாவட்ட, வெளிமாநில தொழிலாளர்கள் பணிபுரிகின்றனர். இவர்களை குறிவைத்து, மலிவு விலை ஓட்டல், இரவு நேர தள்ளுவண்டி கடைகள் செயல்படுகின்றன. பஜ்ஜி, வடை போன்ற எண்ணெய் பலகாரங்கள், இட்லி, தோசை, ஆப்பம் போன்ற உணவு பொருட்கள் விற்கப்படுகின்றன. தவிர, சிக்கன் வறுவல், மீன் வறுவல் போன்ற அசைவ உணவுகளும் வழங்கப்படுகின்றன.இதுபோன்ற கடைகளில் பெரும்பாலானவை, சுகாதாரமற்ற சூழ்நிலையிலும், வாகன போக்குவரத்துக்கு இடையூறாகவும் இயங்குகின்றன. கழிவுநீர் தேங்கியுள்ள சாக்கடை ஓரம், உணவு தயாரிக்கப்படுகிறது. குடிநீர் உள்ளிட்டவை சுகாதாரமான முறையில் இருப்பதில்லை. டெங்கு காய்ச்சலை தொடர்ந்து சுகாதார நடவடிக்கைகளை முடுக்கி விடப்பட்டுள்ள நிலையில், உடல் நலனை பாதிக்கும், இதுபோன்ற சுகாதாரமற்ற கடைகளையும் கண்காணிக்க வேண்டியது, அவசியமாகியுள்ளது.உணவு பாதுகாப்பு மற்றும் மருந்து நிர்வாகத்துறை நியமன அலுவலர் விஜயிடம் கேட்டபோது, “”திருப்பூரில் திடீர் திடீரென இரவு நேர கடைகள், தள்ளுவண்டி கடைகள் முளைக்கின்றன. சுகாதாரமற்ற முறையில் உணவு தயாரிப்பதை தடுக்க, கடைகளுக்கு நோட்டீஸ் வினியோகிக்கப்படுகிறது. சுகாதாரமாக உணவு தயாரிப்பது, மாசற்ற தண்ணீர் வழங்குவது. உணவு கழிவை வெளியேற்றுவது தொடர்பாக விளக்கப்பட்டுள்ளது. இப்பணியை கண்காணிக்கவும், விழிப்புணர்வு நோட்டீஸ் வினியோகிக்கவும், 2 குழுக்கள் அமைக்கப்பட்டுள்ளன,” என்றார்.