Crackdown on eateries over food colour

Rajahmundry: The Food Standards and Safety Authority of India (FSSAI) plans to swoop down on food business operators (FBOs) — hoteliers, restaurateurs and those who run roadside eateries and food joints — who have been adding colour to food indiscriminately, endangering the health of consumers in East Godavari district. Artificial food colours, like lemon yellow, sunset yellow, metanil yellow, brilliant blue, indigo carmine, orange and others are being added to biryani and curries to make them look enticing.

Gazetted food inspector B.V.S.R.K. Prasad said, “There is a misconception among a section of FBOs that they can use food colour in preparation of food and sweets to make them more tasty and impressive. But in fact, only confectioneries are permitted to use such colours in preparation of sweets.”

They recently received a complaint from a Kakinada resident who said that the chicken lollipops served at a food joint located near Bhanugudi Centre had an excessive amount of food colour and sought action against the owner.

By the time the authorities rushed there, the chicken lollipops were over, but they did find that the chicken biryani was emitting a foul smell and have sent samples of it to the state food laboratory in Hyderabad for analysis. They will proceed against the owner once the analysis report is in hand.

The FSSAI officials had earlier carried out inspections at hotels and sweet shops in Vijayawada and found excessive use of food colour in mysore pak and other sweets and have booked cases against the owners under the provisions of the Food Safety and Standards Act, 2006.

75% vendors display food without covering; food exposed to dust: Analysis

                                               CSIR-CFTRI and the Academy of Scientific & Innovative Research (AcSIR) have reported that 75% of the street vendors displayed food without covering, which is a major area of safety concern. Further, majority of food vendors are found too close to thoroughfare, which exposes food to dust and particulate matter.

Street foods account for a significant proportion of daily urban food consumption for millions of consumers in urban areas, representing the least expensive and most accessible means of obtaining a meal outside home. However, these street foods often do not meet proper hygienic standards and may lead to food-borne illnesses.

The main objective of the present study was to assess the adherence to food hygiene practices and FSSAI (Food Safety & Standards Authority of India) guidelines by street food vendors in Mysuru city. Also effect of design, construction and maintenance of street food cart and their effect on food quality was assessed.

Vendors and consumers were selected randomly for nine zones in the city. In each zone, 22 vendors and 22 consumers were interviewed with a questionnaire in Kannada. Overall, it included 200 vendors and 200 customers, which accounted for 14% of number of street vendors.

The survey was conducted by AcSIR doctoral students of CSIR-CFTRI, Mysore: Anusha Jahagirdar, Darshan Narayan and Kamireddy Kiran. Besides the study was also supported by Deepa, Srilakshmi and Prajwal.

The key findings of the survey revealed that major serving from the carts included chats such as pani puri, south Indian food like dosa and idli and Chinese items like gobi manchurian. The survey highlighted that only 6% of food was cooked at home, 62% partially at home and the rest at the vending site.

The preference is found more for vegetarian dishes at the vending cart. The street vendors expressed that cart used by them is inadequate as it involves lot of physical labour. CSIR-CFTRI and AcSIR found that this area needed a lot of attention.

Around 52% of the vendors used water from the supply of municipal corporation and 15% from mineral water. The remaining 33% was sourced from borewell supply. The customers expressed preference for mineral water and usage of eco-friendly plates.

The consumers expressed that the proposed food zones by city corporation could address these issues for evolving a better and hygienic surroundings for street vendors. Further increase in awareness regarding hygienic practices and FSSAI rules was sought by street vendors, noted CSIR-CFTRI and AcSIR.

The period of survey was between February 15 and March 3, 2016. Earlier this week, CSIR-CFTRI organised a half-day workshop on ‘Ensuring Safe Street Food’ in India’s Cleanest City. Prof. Ram Rajasekharan, director, CSIR-CFTRI, Mysuru, said that the task on hand was to impart scientific knowledge and expertise to ensure access to clean, safe, nutritious and affordable street food in the city. There was need for creating awareness and disseminating basic and essential knowledge to street vendors, making them responsible foodhandlers.

Artificial ripening of mangos rampant in Belagavi

Mango merchants in the city are reportedly resorting to artificial ripening of mangoes using chemicals such as calcium carbide in a bid to make quick profits.

Ravindra Hakate, Deputy Director of Horticulture, has said that it is in violation of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011.

“It can cause health-related problems, including respiratory problems and cancer. The buyers need not be in a hurry to relish the fruit and look out for naturally ripened mangoes which are yet to arrive in the local markets,” Mr. Hakate said.

Mangoes, which are artificially ripened, contain traces of arsenic and phosphorous hydride and has carcinogenic properties. Since this chemical is cheap and easily available, the traders use it indiscriminately for faster ripening and quick returns. However, artificial ripening is not restricted to mangoes alone.

The fruit merchants in the city procure mangoes from Ratnagiri, Sindugurg and Raigad in the Konkan belt of Maharashtra. The Ratnagiri Alhonso, locally known as ‘hapus’, is the most sought after variety for its rich flavour and sweetness. Due to growing demand in the markets abroad, the prices of Ratnagiri Alphonso are on higher side in domestic markets, often unaffordable to the middle class, let along the common man.

The prevailing retail prices for a box consisting between 20 to 24 pieces is in between Rs.1,500 to Rs.1,800 for best quality.

In sharp contrast to the otherwise early arrivals from Ratnagiri, growers in Belagavi district are confronting off-year impact reflecting in delayed flowering and fruit formation.

The traditional mango fields in Sulga, Belgundi and adjoining villages between Karnataka-Maharashtra boundary are yet to see flowering of mango trees.

According to Mr. Hakate, the flowering in this part of the State normally start during December and early January.

However, there was delay in certain areas and the flowering if yet to begin. It might start next week and the fruits could start arriving into markets from May first week, which would also bring down the price of the mangoes in local markets.

He said the area under mango cultivation this year was around 5,131 hectares in the Belagavi district. As there was no rainfall and strong winds, a good harvest was expected this year, he added.