Top queries on FSSAI Food Licensing & Registration Answered by FoodSafetyHelpline

APRIL 26, 2016 BY FSH TEAM LEAVE A COMMENT

Top queries on FSSAI Food Licensing & Registration Answered by FoodSafetyHelpline

FoodSafetyHelpline Replied to the following queries:

Question: I am manufacturing biscuits outside India and would like to import into India through distributors. Where can I find a concise list of allowed ingredients and the packaging mandatories?

Answer: Your food product needs to meet the requirements as per FSS (Food Products Standards & Food Additives) Regulations, 2011. The labelling has to be done as per the FSS (Packaging & Labelling) Regulations, 2011. You can read more about it on the following links:

Bakery Products & they have been discussed under FSSR

Food Additives

Food Labelling in India

Question: Recently, I have been to a restaurant and what I saw in their menu card was that some of the chicken items were labelled as green. Isn’t it wrong? Can we as a citizen do something?

Answer: Absolutely, it is wrong to use a green logo for a non-veg food article. FSSAI has recently introduced a mobile app for consumers where they can raise their concerns. You can also download this app and can escalate your issue to FSSAI. For more information you can read at: https://play.google.com/store/apps/details?id=com.i2i.fssaiapp&hl=en

Question: I am starting a manufacturing unit for bakery products like cookies and cup cakes, the machinery involved in that holds a capacity of 2 tons per day. What license is required for that? and what documents I should have? please guide.

Answer: If your production capacity is more than 100kg/ Itr to 2 MT /day then you have to apply for a state license and if in case your production capacity is More than 2 MT/day then you have to apply for the central license.

Question: I want new license for mess and canteen of private college or organization. Please tell me step by step procedure and in what category this license will come?

Answer: Your food business will fall under the category ‘Canteen’. Now there is an online procedure to obtain a license/registration in compliance to Food Safety & Standards Act, 2006. You can apply online: https://foodlicensing.fssai.gov.in/index.aspx

You can read about the documentation on the below mentioned link:

Documents required for Licensing

Question: I wish to trade natural tender coconut from Kerala to Delhi. The same will not be processed in anyway. Do we need to register with or get license from FSSAI to carry out the business?

Answer: Yes, you will require a license/registration for your food business. You will have to register under FSS Act, 2006 either a distributor, supplier or wholesaler, depending upon the exact nature of your business.

Question: Residents of an age home at Hyderabad would like to prepare and sell items like paapads, VADIYALU etc packed in 100 to 250 grams. Whether food license has to be obtained

Answer: FSSAI has exempted certain co-operatives from obtaining license/registration. Earlier the registration exemption was permitted for a producer of milk and only if

• the milk producer was registered as a member of a dairy Co-operative Society
• the co-operative society was registered under the Co-operative Societies Act
• the milk producer was selling the entire supply of milk only to the society he was registered with

Last year, FSSAI exempted Shri Mahila Griha Udyog Lijjat Papad as it has observed that

• The socio-economic condition of these individuals is rather low and they are simply seeking out a living for themselves by doing these petty jobs as per their skill-sets
• FSSAI feels that those organizations running and managing a food enterprise on the lines of Khadi and Village Industries must get encouragement
• The Co-operative Society under which these individuals function is taking the responsibility for the quality and safety of the food items produced/ manufactured in these organizations

You can see yourself if the above mentioned is the same case as yours.

Question: I just wanted to ask whether the licence is required for small dairy business and my turn over is not more than 12 lacs.

Answer: For dairy business, instead of annual turnover, the production capacity will be taken into account. If your production capacity is upto 500 LPD of milk or upto 2.5 MT of milk solids per annum then you will need registration under FSS Act, 2006 and if the production capacity is more than 2.5MT of milk solids per annum or more than 500 LPD of milk per day, then you will have to acquire a license.

Question: I have to start a business of distribution and wholesaling of food and beverage products. ..i.e purchase from the company and sell it at it is packed to the wholesaler annual turnover will be less than 12 lakhs/pa
Do I need to take licence or only do fssai registration?

Answer: Registration Certificate is required to be obtained.

Question: Can a food article containing food additive like emulsifier from non veg origin be labeled as veg?

Answer: No food article can be labeled as Veg (Green mark) if it contains ingredients & additives from animal sources.

Question: I want to complain about cow’s ghee of Dynamics which I purchased from a neighbourhood store. I feel it is aduterated with vegetable oil although it proclaims to be pure cow’s milk ghee. Whom should I approach. I have the sample of the product which an authorised inpector can collect and give me feedback after test and ask manufacturer to compensate me.

Answer: First of all you need to get you food product tested for Adulteration from a recognized lab. And if your assumption of adulteration turns true then you can approach the concerned officials of food safety deparments or you can also write to FSSAI on their official portal. You can also download the FSSAI app which has been recently launched for consumers, the same can be downloaded from google play store.

FSSAI compiles parameters for testing of food products in all categories

APRIL 23, 2016 BY FSH TEAM LEAVE A COMMENT

FSSAI compiles parameters for testing of food products in all categories

In its order dated 18 April 2016 the FSSAI has compiled a list of parameters for testing of foods which have been taken from the regulations. Though the FSSAI has consolidated the parameter it mentions that the parameters are dynamic and that they will be updated regularly based on the new regulations being notified. All the test methods described in the testing manuals will be used only for analyzing samples of food articles.

The comprehensive list includes each and every food item that belongs to the following categories

• Dairy products and analogues
• Fats, Oils and Fat Emulsions
• Fruits and Vegetable products
• Cereals and Cereal products
• Meat and Meat products
• Fish and Fish products
• Sweets and Confectionery
• Sweetening Agents Including Honey
• Beverages (Other than Dairy and fruits & Vegetables)
• Salt, Spices, Condiments and Related Products
• Other Food Products and Ingredients

There are testing parameters that are common to all categories of foods and there are other parameters that pertain to only specific categories

Testing parameters in all categories of foods include testing for

• Added Natural colours tests will include Curcumin, Riboflavin,Chlorophyll,

Beta carotene, Carotene (Natural extract), Annatto extract (Bixin), Beta apo-8 carotenal, Methyl ester of Beta apo-8 carotenoic acid, Canthaxanthin, Caramel colours (Plain), Caramel colours (Ammonium Sulphite process).

• Synthetic colours testing will be carried for Ponceau 4R, Carmoisine, Erythrosine, Tartrazine, Sunset Yellow FCF, Indigo carmine, Brilliant blue FCF, Fast green FCF
• For added preservatives testing will be carried out for SO2, Benzoic acid and its sodium and potassium salt, Sorbic Acid, Sodium, Potassium and Calcium sorbates expressed as sorbic acid.
• Metal Contaminants Arsenic, Cadmium, Mercury, Methyl Mercury calculated as the element, Tin, Zinc, Lead, Copper Contaminants, Aflatoxin M1

Other Contaminants

Melamine

• Pesticides parameters common to all foods Aldrin, dieldrin (the limits apply to aldrin and dieldrin singly or in any combination and are expressed as dieldrin) Chlordane (residue to be measured as cis plus trans chlordane)
• D.T. (The limits apply to D.D.T., D.D.D. and D.D.E. singly or in any combination. Also a number of other pesticides like Fenitrothion Heptachlor Chlorienvinphos, Hexachlorocycle hexane and its Isomers Chlorpyrifos 2,4D Ethion, Monocrotophos Carbendazim Benomyl etc. 

Besides the pesticides mentioned above each category of foods also has pesticides testing parameters which are specific to it

1. Testing Parameters specific for Dairy products and similar products

The prescribed general testing parameters for all dairy products prescribes that all milk, dairy or similar products be free from filthy, putrid, rotten, decomposed or diseased animal substance or vegetable substance, any colouring matter or preservatives, worms, weevils or insects.

Testing must be also carried out for presence of the following in milk and milk products.

• Urea (milk)
• Added starch (milk, all creams, malai, dahi curd, chenna, various cheeses, all cottage cheese, ice-creams, evaporated milk, processed cheese, sweetened condensed milk, Milk Powder, Infant milk food, infant formula, table butter, Milk fat/ butter oil and anhydrous milk fat/ butter oil, Chakka, Shrikhand, Yoghurt, Whey Powder, acid whey. Edible Casein Products)
• Cane sugar – milk, cream, cream powder, malai, chenna
• Detergents – milk,
• Neutralizers – milk
• Rancidity (cream powder , ice creams, processed cheese, khoya, evaporated milk, sweetened condensed milk, milk powder, milk ice lolly, infant formula and milk food, Milk-cereal based complementary food Follow-up formula complementary food, Ghee, Milk fat/ butter oil and anhydrous milk fat/ butter oil, Chakka, Shrikhand, Yoghurt, Whey Powder, acid whey Edible Casein

Products)

• Mineral oil, vegetable oil (cream powder, malai, milk powder, table butter Milk fat/ butter oil and anhydrous milk fat/ butter oil, Chakka, Shrikhand, Yoghurt, Whey Powder, acid whey, Edible Casein Products)
• Sucrose and glucose (khoya, evaporated milk)
• Vegetable oil and fat (table butter, Ghee. Milk fat/ butter oil and anhydrous milk fat/ butter oil, Chakka, Shrikhand, Yoghurt, Whey Powder acid whey Edible Casein Products)
• Animal body fat (table butter, Ghee, Milk fat/ butter oil and anhydrous milk fat/ butter oil)

In addition for milk there will be

• Phosphotase Test for all pasteurized products,
• Antioxidants (BHA, TBHQ)
• Non Nutritive Sweetener Steviol Glycoside.

Sweetened foods testing

Artificial sweetened condensed milk, sweeteners for ice creams and similar sweetened products milk powder, infant milk food, Infant formula, dry ice cream mix / dried frozen dessert/ confection, milk ice or lolly, milk-cereal based and processed complementary cereal food, follow-up formula complementary food, whey powder, acid whey will be also be tested for

Aspartame

Acesulfame-K

Saccharin

Sucralose

Sorbitol 

Microbiological Parameters

Total Plate Count

Coliform count

E.coli

Salmonella spp.

1. aureus

Listeria monocytogenes

For Sterilized and UHT Milk and Sterilized Flavoured Milk

Total Plate Count

Aerobic spore count (B. cereus)

Anaerobic spore count (Clostridium perfringes) 

Specific Quality parameters for milk and other milk products is different for the various foods but consists of milk fat, milk solid not fat, milk protein, moisture in dry products, Titrable acidity (as lactic acid), Total ash, Milk fat on dry basis, sugar and lactose content, pH value Total solids Weight / Volume (gms/l) Total fat) Total protein (Nx6.25). Milk protein in milk solids not fat, all the vitamins and minerals in infant foods and formula as is applicable to each category.

2. Testing Parameters specific to fats, oils fat emulsions

If the oil is obtained by the method of solvent extraction, or if the oil is imported into

India it shall be supplied for human consumption only after refining. All edible oil including vegetable oils, hydrogenated or partially hydrogenated oils, and edible fats, margarines, butter, cocoa butter etc. will be tested for the following.

• Test for mineral oil – all oils
• Test for Argemone oil -all oils
• Test for Castor oil – all oils
• Test for rancidity – all oils
• Test for animal fat – coca butter all fats and margarine and fat spreads, bakery shortening
• Semi-Siccative oil test – olive oil, edible fat
• Cotton seed oil test – olive oil
• Teaseed oil test – olive oil
• Sesame seed oil test – olive oil

Addition test for preservatives in this category include

Sorbic Acid, Sodium/ Potassium/ Calcium sorbate expressed as Sorbic acid, Benzoic acid, Sodium/ Potassium/ benzoate expressed as Benzoic acid Gallates (Ethyl, Propyl, Octyl, Dodecyl), individual or mixture thereof 

Some additional tests are

• Test for antioxidant
• Refractive Index at 40ºC

Saponification value

• Iodine value (Wij’s method)
• Iodine Value
• Acid value
• Polenske Value coconut oil
• Baudouin test for Til oil,
• Melting point for fats
• Vanaspati for trans fatty acids, moisture and synthetic vitamin A 

Unsaponifiable matter

Bellier test (Turbidity temperature – Acetic acid method)

Test for Hydrocyanic Acid (Ferric Chloride test) (mustard)

Phosphorus – Soya bean Oil

Flash Point (Pensky Marten Closed Method) for 1) solvent extracted

Oleic acid content 

Quality test parameters for Virgin olive oil, extra virgin olive oil and ordinary virgin olive oil are different as compared to all other oils.

Moisture and volatile matter

Insoluble impurities

Refractive Index at 400C

Saponification value (mg KOH/g oil)

Iodine value (Wij’s method)

Free Fatty Acid expressed as Oleic acid

Unsaponifiable matter

Bellier test

Olive pomace oil test

Refined oil shall conform to the standards of the respective vegetable oil from which it is refined except for Acid value, Moisture

Metal contaminants specific to this category : Trichlorfon (For refined oil), Phenthoate Phorate (sum of Phorate, its oxygen analogue and their sulphoxides and sulphones, expressed as phorate)

3. Testing Parameters specific for fruits and vegetable products

All processed fruits and vegetable products that are canned tins, bottles or in flexible packs will be physically examination for bulge or damage to pack visible with naked eye. Label declaration of medium and its strength will also be checked. This category includes all fruits and vegetables including curried vegetables, sauces, soups, puree pulp fruit juices, crushes, squashes, syrups, sharbat, fruit jelly, jam, dehydrated fruit, frozen, chutney, vinegar , dry fruit etc.

All fruit and vegetable products wills undergo

• Test for Antioxidants – BHA – TBHQ
• Test for Artificial sweeteners (singly)

1. Aspartame
2. Acesulphame K
3. Saccharin Sodium
4. Sucralose

Quality Parameters

Drained weight

(i) Liquid pack

(ii) Solid Pack

Categories Parameters

Filled (product) capacity of the container for rigid containers

Colour tests will be carried out for vegetables for all vegetables with special attention to

• Green beans/wax beans
• Green peas
• Processed peas

Testing for Microbiological Safety

Total Plate Count

Incubation at 37°C for 10 days & 55°C for 7 days

Yeast and mould count

Flat Sour Organisms

Staphylococcus aureus

Salmonella

Shigella

Clostridium botulinum

E.coli

Vibrio cholerae

Listeria Sp

4. Testing Parameters specific to Cereals and Cereal products

Physical examination for moulds, living and dead insects, insect fragments and rodent contamination (hair, excreta) visible to the naked eye.

• Musty odour and rancidity
• Test for antioxidants (BHA, TBHQ)

Quality Parameters specific to cereals and cereal products

• Moisture
• Total ash
• Ash insoluble in dilute HCl
• Gluten (on dry weight basis)
• Alcoholic acidity (with 90 % alcohol) expressed as H2SO4 (on dry weight basis)
• Naturally occurring Toxic Substances like, Aflatoxin, Ochratoxin A, Deoxynivalenol 

Pesticides list is the longest in this category as it contains pesticides used on all milled food grains and also there is pesticide testing for category parameters. 

5. Testing Parameters specific to Meat and meat products

All products will be physically examinated for moulds, living and dead insects, insect

fragments and rodent contamination (hair, excreta) visible to the naked eye.

Benzoic acid, Sodium and Potassium benzoate

Potassium bi sulphite

Potassium sulphite

Sodium metabi sulphite

Sodium bi sulphite

Na & K expressed as Sodium Nitrite 

Test for Antioxidants BHA, TBHQ, Ascorbic acid, Sodium Ascorbate or isoascorbate acid/Sodium iso-ascorbate singly or in combination. 

Microbiological Safety

Total Plate Count

1. coli

Staphylococcus aureus

Categories Parameters

Salmonella

Clostridium perfringes

Clostridium botulinum

Incubation of sealed container at 35 °C for 10 days

Incubation of sealed container at 55 °C for 5 days

Listeria sp

6. Testing Parameters specific to Fish and Fish products

All products will be physically examined for moulds, living and dead insects, insect

fragments and rodent contamination(hair, excreta) visible to the naked eye

Benzoic acid, Sodium and Potassium benzoate

Potassium bi sulphite

Potassium sulphite

Sodium metabi sulphite

Sodiumbi sulphite

Sorbic acid and its Calcium,Sodium, Potassium Salts (Calculated as sorbic acid)

Test for Antioxidants  BHA , TBHQ

Quality Parameters specific to fish and fish products

• Total Volatile Base (Nitrogen) Raw
• Categories Parameters Cooked

Microbiological Safety (Raw)

Total Plate Count

1. coli

Staphylococcus aureus

Salmonella & Shigella

Vibro cholerae

Vibro parahaemolyticus

(Cooked) Categories Parameters

Total Plate Count

1. coli

Staphylococcus aureus

Salmonella & Shigella

Vibro cholerae

Vibro parahaemolyticus

Listeria sp

The FSSAI has given a list of 20 antibiotics and other PAS that are prohibited in any unit that is processing sea food including shrimps, prawns or any other variety of fish and fishery products.

7. Testing Parameters specific to Sweets and Confectionery

Physical examination for moulds, living and dead insects, insect fragments and rodent contamination(hair, excreta) visible to the naked eye

Benzoic acid, Sodium and Potassium benzoate

Sulphur dioxide

Sorbic acid and its Calcium,Sodium, Potassium Salts (Calculated as sorbic acid)

• Test for Talc
• Test for Mineral oil

Test for Antioxidants BHA, TBHQ, Tocopherol

Test for Artificial sweeteners (singly)

Aspartame

Acesulphame K

Saccharin Sodium

Sucralose 

Tests for Quality Parameters for sweets and confectionery

• Ash sulphated (on salt free basis)
• In case of sugar boiled confectionery where spices are used as centre filling Ash insoluble (in dilute Hydrochloric acid)
• In case of sugar boiled confectionery where spices are used as centre filling

Milk toffee

(i) Total protein (N x 6.25)

(ii) Fat content

Butter toffee

Fat content

8. Testing Parameters specific to Sweetening Agents Including Honey

Physical examination for dirt, filth, iron fillings, moulds, living and dead insects, insect fragments and rodent contamination (hair, excreta) visible to the naked eye

• Test for iron filings

Quality Parameters

Extraneous matter

Moisture (when heated at 105 ± 1° C for 3 hours)

Sucrose

 

9. Testing Parameters specific to Salt, Spices, Condiments and Related Products

Physical examination for moulds, living and dead insects, insect fragments and rodent contamination(hair, excreta) visible to the naked eye

• Screlotinia mushrooms

Quality Parameters

• Extraneous matter organic

(Chaff, stems, straw) and inorganic (Dust, dirt, stones, lumps of earth).

The inorganic extraneous matter shall not exceed 2 % by weight of the

total extraneous matter.

• Moisture
• Total ash on dry basis
• Ash insoluble in dilute HCl on dry basis

Categories Parameters

• Volatile oil content on dry basis
• Insect damaged matter
• Pesticides Inorganic bromide (determined and expressed as total bromide from all sources)

Microbiological Safety Parameters

• Salmonella

10. Testing Parameters specific to Beverages (Other than Dairy and fruits & Vegetables)

Physical examination for extraneous matter (living insects , moulds, dead insects, insect fragments and rodent contamination (hair, excreta) visible to the naked eye

• Extraneous matter
• It shall be free from off odour, taint and mustiness

Quality Parameters (Expressed on the basis of the material oven-dried at 103±2 °C)

• Total Ash (m/m)
• Water Soluble Ash
• Alkalinity of water soluble ash expressed as KOH (m/m)
• Acid-insoluble ash (m/m)
• Water extract (m/m)
• Crude Fibre (m/m)

Categories Parameters

• Naturally occurring toxic substances
• Aflatoxin
• Agaric acid
• Hydrocyanic acid
• Hypericine
• Saffrole

Pesticides for this category

Dicofol

Ethion (Residues to be determined as ethion and Its oxygen analogueand expressed as ethion)

Quinolphos

Glyphosphate

Fenazaquin

Glufosinate-ammonium

Propargite

11. Testing Parameters specific to Other Food Products and Ingredients like baking powder, catechu, gelatine, wark, pan masala, carob powder etc.

(a) tartaric acid or its salts, or both

(b) acid salts of phosphoric acid, or

(c) acid compounds of aluminium, or

(d) any combination of the foregoing.

Physical examination for extraneous matter (living insects), moulds, dead insects, insect fragments and rodent contamination (hair, excreta) visible to the naked eye

Quality Parameters

• Carbon di oxide

This article contains only a summary of the FSSAI order on testing parameters. The entire older can be downloaded from here.

Will the FSSAI have standards for potable and piped drinking water soon?

APRIL 21, 2016 BY FSH TEAM LEAVE A COMMENT

Will the FSSAI have standards for potable and piped drinking water soon?

Water contamination, at source has become a major cause of water borne diseases in developing countries. Adding to the woes is the fact that household water storage is such that it can lead to more contamination. In fact the Union Minister for Consumer Affairs Ram Vilas Paswan on Tuesday asserted that water supplied by the Delhi Jal Board (DJB) is not safe for consumption. In fact the Minister categorically said that the standards for potable water need to be defined, followed and managed under FSSAI as the prescribed quality standards are not being met by DJB. Presently FSSAI does not have the standards on water for different uses and it is only the BIS which makes the standards on water in India.

Water is a commodity that is used by everyone and all consumers have the right to safe drinking water. The World Bank estimates 21% of communicable diseases in India are water related and chief among these is diarrhoea. Speaking at the meeting of the Central Consumer Protection Council (CCPC) Ram Vilas Paswan said that the Municipal Corporation of Delhi is responsible for setting the quality standards of drinking water but since they have been unable to maintain the standards it must be brought under the ambit of the FSSAI. He also went on to say consumers must file complaints if they find that water is being sold above maximum retail price at places such as five star hotels, cinemas and airports in order to take strict actions against retailers. Minister said “Grahak Suvidha Kendras” set up by his Ministry were being directed to take up consumer complaints with the sector regulators or consumer courts on behalf of consumers.

Consumers can be sure of safe drinking water if it undergoes testing for contaminants on a regular basis. Water can get contaminated with disease causing bacteria, nitrates, lead and pesticides. According to a report in ‘Lead Action News,’  thirty three percent  of the 370 samples of water from the top 26 cities of India tested positive for harmful content of lead. Out of these about 13 percent failed to meet the WHO standards of lead content at less than 10 ppb (parts per billion), while 2% of the samples did not meet even the Indian standards of 50 ppb. The reason for high content of lead in municipal supplied water is the PVC pipes which leach lead into water.

Some of the water that we drink can be contaminated because of poor sewage management and pathogens like bacteria, parasites and virus then spread diseases like cholera, jaundice, typhoid, etc. However, chemical contamination can occur in water due to natural processes. Therefore arsenic, fluoride, chlorine, iodine and nitrates find their way into drinking water. All these chemicals become toxic if they are found at high levels and may cause a number of health problems like cancer. Therefor water standards have prescribed limits to the presence of these chemicals. Water becomes contaminated with nitrates when pesticides, fertilizers and even manure are used as these seep into ground water.

FSSAI might not have specific standards for water presently, but they have clearly indicated that a water test report (as per BIS requirements) from an NABL accredited testing laboratory is one of the documents required to be submitted by food manufacturers when applying for a food license. The water report must conform to the standards prescribed by the Bureau of Indian Standards for potable water. BIS has proscribed the standards on water like for Drinking Water Testing – IS 10500,  Packaged Drinking Water Testing – IS 14543, Packaged Natural Mineral Water Testing – IS 15485, Water for Food Processing Industry – IS 4251, Borewell Water Testing – IS 10500.

Bromate Threat To Drinking Water

Reports of chemical contamination in packaged drinking water are cause for concern. To tackle the problem, the Government must implement an integrated plan that will improve production standards of bottled water

The deteriorating state of environment is evident by the rising levels of contamination and pollution, so much so that even packaged drinking water may not be safe for consumption. Recently, the discovery of chemical contamination in packaged drinking water has become a serious cause of concern.

A study conducted by the Bhabha Atomic Research Centre found the presence of carcinogen (causing cancer) bromate — a by-product of disinfectant — in 27 per cent of samples of packaged drinking water in Mumbai.

The discovery of this chemical compound has prompted the Bureau of Indian Standards to intervene and enforce a mandatory test for bromate in packaged water across the country.

The BARC study was conducted in the wake of an advisory issued by the World Health Organisation on the cancer causing attributes of bromate.

The BIS has now fixed the maximum permissible limit of bromate at 0.01microgram per litre. Prior to this in the interest of public health, the BIS had also made it mandatory to test packaged drinking water for other carcinogens like Polycyclic aromatic hydrocarbons, polychlorinated biphenyl and pesticides.

However, post-production diligence and quality control may not be sufficient to control the problem of chemical contamination in packaged drinking water and it is equally important to tackle the issue of illegal water bottling units that are operating across the country.

According to estimates, more than 10,000 illegal bottled water units are operating in the national capital region alone often using the labels of 64 licensed manufacturers thereby putting the health of millions of people at risk.

These units do not have the mandatory clearances from BIS and hardly meet standards of water purification, and yet are able to thrive due to the indifferent attitude of the authorities. The larger efforts of the Government to control environmental degradation and contamination can be seriously jeopardised if illegal units are allowed to operate with impunity and adopt practices that result not only in the chemical contamination of the end product but also unsafe disposal of plastic.

The ground water used by packaged water companies in India is usually high on heavy metals and pesticide residue. Due to this, the companies resort to disinfecting processes that end up leaving behind chemical by-products. For instance, if ozone is used for disinfection in water that already contains bromine, it can lead to the formation of bromates.

Similarly, certain hypochloride salts can lead to the formation of chlorites and chlorates that are known to affect red blood cells. The pesticide contamination in bottled water too is a growing cause of concern. A study conducted by the Centre for Science and Environment showed the presence of pesticide residue in packaged water.

People tend to trust bottled drinking water unconditionally and the Government must ensure that this trust is not broken. Health hazards arising out of consumption of bottled water for which the consumer has paid cannot be acceptable.

As the country experiences drought situations in many regions and cities suffer from low quality municipal water supply, the issue of contamination of bottled water cannot be taken lightly. To tackle this situation, the Government must form a three-pronged integrated plan that not only ensures higher production standards of bottled water but also clamps down on illegal bottling units besides bringing down the toxicity levels in ground water.

The authorities must realise that chemical contamination in drinking water is an irreversible process; hence prevention of contamination is critical. As a part of the strategy to ensure clean and pure drinking water, the Government must also strengthen its research and development capabilities in the field of water treatment and purification.

This will not only enable the municipal corporations to stay a step ahead of pollution but will also compel the water bottling companies to invest in research and development to discover newer and safer methods of disinfection that do not compromise on public health or environment.

As an immediate step to control bromate contamination, the Government must ensure that all the bottling companies immediately put a stop to ozone treatment of water and adopt advanced treatment process such as ion exchange and membrane filtration.

Additionally, the Government in association with the Food Safety Standards Authority of India can make it mandatory for the bottled water manufacturers to provide information on product labels regarding the treatment process followed. This will spread awareness in general public about the threat posed by chemical contaminants in bottled water and help in maintaining much needed quality.

FDA guidelines to Mapusa street food vendors

Panjim: The directives come following an inspection drive spread over two months wherein food safety officials found violations of Food Safety and Standards Act, 2006 and the Rules/Regulation 2011.

In a sensitization meeting held on Tuesday, FDA Director Salim Veljee warned he would initiate strict penal action against the defaulters including cancellation and stopping of their food activities.

“The attendees were informed about adopting safe and hygienic/sanitation practices in dealing with the food at their street food stalls. They were also warned of action for any violation as food safety officers had noticed irregularities during the inspection,” one of the officials said.

The street food vendors agreed to cooperate with the FDA and sought its intervention in taking up the difficulties they face over timely disposal of the waste generated from their food stalls, despite paying the municipality a monthly waste disposal fee of Rs 300.

The vendors conceded that they occasionally use artificial colours on customers’ requests. FDA officials advised them to educate consumers that use of artificial colours is unhealthy.

FDA will also take up the matter with the concerned municipal authorities to explore the possibility of identifying a designated place for the vendors with basic minimum sanitation infrastructural facilities, availability of clean potable water and prompt waste disposal system.