1. Export Inspection Council (EIC) Ministry of Commerce and Industry
FOOD SAFETY ISSUES
Dr. S K Saxena,
Director,
Export Inspection Council (EIC)
Ministry of Commerce and Industry
New Delhi

2. FOOD
Food Means any article used as food or drink for Human Consumption other than Drug and also includes:
Any article which enters or used in the composition or preparation of food
Any flavoring matter or condiments
Any other article notified by the Central Govt. e.g. Packaged Drinking Water.

3. Law of Land
No person shall manufacture, sell, stock, distribute, Transport or exhibit for sale any article of food, including prepared, ready to served or irradiated food except under a license/Registration by FSSAI.

4. Food Safety
Assurance that food will not cause harm to the consumer when it is prepared and/ or eaten according to its intended use.

5. International Trade : India
FY (Total)
Export $ 304 Billion (20.94% Growth)
Import $ 488 Billion (32.15% Growth)
FY (Food & Agri)
Export $ Billon (56% Growth/Share 8.7%)
Import $ Billion

6. National/International Regime: Food Safety
FSSAI/FAO, WHO, WTO, CODEX, OIE, IPPC including SPS, TBT
Consumer Safety
(Prime Importance)
2. Fair Trade Practice (Fraud/Adulteration)

7. Food Safety Issues Physical Hazards Chemical Hazards
Biological Hazards
Adulteration Hazards

8. National Regime: Ensuring Food Safety
National Food Control System
(Primary Responsibility)
Single Competent Authority
Multiple Competent Authorities
In India: FSSAI (Domestic & Import), EIC (Export), APEDA, MPEDA, Spice Board, Tea Board etc.

9. Global Food safety issues

10. Food Safety Issues Travel Very Fast Food Safety Information Travel Faster than Sound and Light

11. Food Safety and Regulators
Export :(Pre-shipment Inspection, Sampling, Testing and Certification) by EIC
Import: (Sampling, Testing, Transportation and Sale) by FSSAI/EIC
Domestic: (Processing, Testing, Storage, Transportation and Sale) by EIC/FSSAI/BIS

12. Important Pillars of National Food Control System
Legislation/Regulation
Inspection
Testing (Backbone) Food Chemist
Enforcement

13. THREATS:FOOD BORNE ILLNESS
Food borne illness- Disease transmitted to humans by eating Unsafe/Contaminated food.
Outbreak- Development of food borne illness by two or more people that eat a common food that is identified as the source of the illness.

14. Type of food borne illness
Infection
Ingesting food contaminated with living pathogenic microorganism
A bacterial infection occurs when an infective dose of bacteria are eaten e.g. Salmonella, E. coli
Intoxication
Ingesting food contaminated with the toxins produced by photogenic (disease causes) micro-organism
A bacterial Intoxication occurs when a toxin produced by certain bacteria is eaten & causes a reaction-e.g. Staphylococcus aurous, botulism.

15. What causes food borne illness
Failure to thoroughly cook or heat food
Failure to properly cool processed food
Infected employees who practice poor personal hygiene
Food allowed to remain at bacteria-incubating temperatures
Raw contaminated ingredients incorporated into foods that receive no further heat treatment
Cross contamination of processed foods with raw item either by workers who mishandle foods or through improperly cleaned equipment.

16. Seven categories of food poisoning
1.Natural Food Poisoning
This is caused by type of plant and fish that are toxin to humans
E.g. rhubarb leaves, poisonous mushroom, puffer, fish.
2.Chemical Food Poisoning
This is caused by chemicals accidentally or negligently getting into food.
E.g. Overuse of insecticides, cleaning agents, heavy metal contamination of fish from industrial areas.

17. Continued 3. Bacterial Food Poisoning
Five most common bacterial poisoning are:
1. Salmonella-infection
2. Staphylococcus aureus-intoxication
3. Clostridium perfringens-infection and intoxication
4. Bacillus cereus- infection and intoxication
5. Vibrio parahaemolyticus- infectio
4. Viral Food borne Infection
Viruses are transported by the food to the human body and than multiply.
E.g. hapatitis A, gastroenteritis

18. RESPONSIBLE AGENTS FOR FOOD POISONING
Micro-organisms
Micro-organism occur naturally.
Most are harmless, we use these to do such things as: 1.decompose leaves, garbage Treat sewage Produced antibiotics Manufacture foods such as cheese, wine beer, vinegar and yogurt
Less than 1% of them harmful to humans, these are said to be pathogenic.

19. Continued
Micro-organism can be classified into the following categories: Bacteria Viruses Fungi: Yeast and moulds

20. Bacteria
Microscopic, single celled, colourless plants Bacterial cell divided in two approximately equal parts called binary fission.
They can develop spores when conditions are unfavourable These spore can with stand cooking, boiling, and freezing temperature for several hours.
These can change back to live cells when conditions improve.

21. Viruses
Extremely small microorganism-one third to one hundredth of an average bacterium
Can not grow in food but may be transmitted by food.
Viruses do not require potentially hazardous foods to survive
They generally require fewer organism to make you sick: therefore it is easy to transmit viruses through water
Viruses can cause many diseases including infection, hepatitis A, influenza viral gastro

22. Fungi-Yeast Generally beneficial: help make bread, wine and beer
Yeast do not cause food borne disease
They do cause spoilage in foods that are high in sugar (jellies) & acid (pickle, juice)
Some molds produce cancerous mycotoxins such as aflatoxin
Some are used to make antibiotics and blue vein cheeses
Destroyed by heating>600 C for 15 min.

23. Continued 5. Mycotoxin Poisoning
This is caused by moulds that produce toxins called mycotoxins.
E.g. aflotoxin is produced by the mould Asperligillus flavus that grows in damp wheat and peanuts 6. Protozoan Infections
These microorganism often occur in our water, gastroenteritis caused by Gilardia lamblia and cryptosporidium parvum have occurred recently in many countries.

24. Continued 7. Worm Infection
These infection can be caused by roundworms, tapeworms and flukes
These microorganism cause such things as abdominal plain and diarrhoea.

25. Parasites
Require a living host for at least one stage of their life cycle (reproduction)
Can cause a variety of symptoms.

26. STREET FOOD
2.5 billion people eat street food every day across the world
Use of unfiltered water contamination
Poor hygienic conditions, personal hygiene
No access control
MITIGATION STRATERGY
Maintenance of proper cleaning and sanitation around the cooking and serving area.

27. VAISHNO DEVI Appx 30,000/- persons are fed in a day
‘Shram Daan’: Any one can be involved in cooking , cleaning activities, serving etc.
No access controls
Religious faith involvement
Improper washing of utensils

28. TIRUPATI Food Sabotage Appx 60,000/- persons are fed free
‘Shram Daan’: Any one can be involved in cooking, cleaning activities
No access controls
Religious faith involvement
Contamination can occur due to poor sanitation

29. MID- DAY MEAL
Midday Meal Scheme is the popular name for school meal programme in India which started in the 1960s
Primary school children (6-14 years) form about 20 per cent of the total population.
lunch/snacks/meal free of cost to school children on school working days.
According to this scheme 13.6 million SC children and million ST girls in classes I-V were to be covered in 15 states and 3 Union Territories, where the enrolment of SC /ST girls was less than 79 percent.
Rubbing the plates with soil followed by a quick rinse after. consumption of food
Unclean uniform worn and floor where children are made to sit to have their food.
Placing bare feet on the part-open lids of the cooked food-cans while loading of the food-cans in the tempos
MITIGATION STRATEGY
Creating a fully computerized kitchen along with machines for making 'chappati', vegetable cutting and food packing.
Training all the workers with respect to food safety and personal hygiene.
Proper storage of the raw materials to prevent any kind of infestation.

30. INDIAN WEDDING Big fat functions with impressive menu
Involvement of large number of families and friends
Serving of stale and chances of adulterated food.
Preparation of food in unclean utensils.
Poor personal hygiene of the individual preparing and serving the food.
MITIGATION STRATEGY
Caterers should be licensed only
Maintenance of good personal hygiene and maintenance of the sanitary conditions in and around the cooking & serving area.
Authorization/licensing of the caterers to avoid the consumption of contaminated food.

31. FLIGHT CATERING Centralized Kitchen Cross –contamination may occur
MITIGATION STRATEGY
Security Checks while loading of vehicles from kitchens
Mis-handling at Transportation
Effective cold chain.
Double security sealing mechanism
Avoiding stacking of the delivered food if its not in a sealed box..
Access only to Only trained and identified food handlers
Surveillance of raw materials and ready meals.
Variety of Material & customers to be catered
Cold Chain is maintained
Centralized Kitchen
Cross –contamination may occur

32. POLITICAL PARTIES Cross country meetings
Religious functions like iftaar party
Involvement of Political personnel/ official delegates of importance
MITIGATION STRATEGY
Authorization/licensing of the caterers to avoid the consumption of contaminated food.
The materials is tested on animals before it is served .
Access control for all staff.

33. HOTEL/ RESTAURANTS
Large number and variety of customers ( domestic/ international)
Specialized Menu
Working round the clock
Cross-contamination occurs when fresh food is prepared or stored on the same surface as spoiled food or raw meat.
MITIGATION STRATEGY
Access controls at entry of kitchens
Police verification of all hotel staff and even vendors entering into the premises
Scanning system for guest and food/ other commodities entering in the hotel
CCTV camera
Keeping the food at the right temperature to avoid the "temperature danger zone."

34. Food Testing
Testing: To do something in order to discover that Food Product is safe, meets the requirements of standard and implied needs
Analysis: To study or examine Food Product in detail to discover more about its quality and safety
Inspection: Look at Food Product including label carefully that everything is correct and legal
Sampling: A sample which is representative of a lot/consignment

35. Trade & Commerce (Import/Export) Safety (Environment/Research)
Input
To a Laboratory is
(Sample)
Output
Analytical Data
(Test Report)
Decision
Trade & Commerce (Import/Export)
Safety (Environment/Research)

36. REQUIREMENT OF Food Testing
Estimated to be 10 folds by 2020
Estimated 200 Lakhs Food Business Operators in India
Safe 3 Meals a day for over 1.2 Billions
Critical Parameters: Environmental Contaminants (Dioxins, PCBs, PAHs,) Residues of antibiotics and its Epimers, Pesticides and its Isomers.

37. Targets to Ensure Food Safety
Chemical Hazards
MRL
MRPL
Biological Hazards
Limit Value (Hygiene/Safety Indicator)
Absent
Physical Hazards
As per Regulation

38. Target of an Analyst By All Means: Achieve the value of a constituent/
contaminant in a given Matrix (as nearer as possible to the Assigned/True Value) to facilitate reliable decisions.

39. History mass spectrometry liquid chromatography gas chromatrography
pg/ml
‘90
mass spectrometry
ng/ml
‘70
liquid chromatography
‘60
gas chromatrography
μg/ml
‘50
chromatography
'30
spectrometry
mg/ml

40. Important to Achieve ”Win-Win” Situation
Improved food safety
Less illness, Less Medical and Social costs and Less Poverty
Food trade access
International trade capability
Safe national trade
Improved health
Improved participation in national development
Overall Development

41. Thank You & Jai Hind

42. Export Inspection Council
Any
Export Inspection Council