Presentation on theme: "Export Inspection Council (EIC) Ministry of Commerce and Industry"— Presentation transcript:
1 Export Inspection Council (EIC) Ministry of Commerce and Industry FOOD SAFETY ISSUESDr. S K Saxena,Director,Export Inspection Council (EIC)Ministry of Commerce and IndustryNew Delhi
2 FOODFood 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 foodAny flavoring matter or condimentsAny other article notified by the Central Govt. e.g. Packaged Drinking Water.
3 Law of LandNo 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 SafetyAssurance that food will not cause harm to the consumer when it is prepared and/ or eaten according to its intended use.
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 EICImport: (Sampling, Testing, Transportation and Sale) by FSSAI/EICDomestic: (Processing, Testing, Storage, Transportation and Sale) by EIC/FSSAI/BIS
12 Important Pillars of National Food Control System Legislation/RegulationInspectionTesting (Backbone) Food ChemistEnforcement
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 InfectionIngesting food contaminated with living pathogenic microorganismA bacterial infection occurs when an infective dose of bacteria are eaten e.g. Salmonella, E. coliIntoxicationIngesting food contaminated with the toxins produced by photogenic (disease causes) micro-organismA 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 foodFailure to properly cool processed foodInfected employees who practice poor personal hygieneFood allowed to remain at bacteria-incubating temperaturesRaw contaminated ingredients incorporated into foods that receive no further heat treatmentCross 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 PoisoningThis is caused by type of plant and fish that are toxin to humansE.g. rhubarb leaves, poisonous mushroom, puffer, fish.2.Chemical Food PoisoningThis 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-infection2. Staphylococcus aureus-intoxication3. Clostridium perfringens-infection and intoxication4. Bacillus cereus- infection and intoxication5. Vibrio parahaemolyticus- infectio4. Viral Food borne InfectionViruses are transported by the food to the human body and than multiply.E.g. hapatitis A, gastroenteritis
18 RESPONSIBLE AGENTS FOR FOOD POISONING Micro-organismsMicro-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 yogurtLess than 1% of them harmful to humans, these are said to be pathogenic.
19 ContinuedMicro-organism can be classified into the following categories: Bacteria Viruses Fungi: Yeast and moulds
20 BacteriaMicroscopic, 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 VirusesExtremely small microorganism-one third to one hundredth of an average bacteriumCan not grow in food but may be transmitted by food.Viruses do not require potentially hazardous foods to surviveThey generally require fewer organism to make you sick: therefore it is easy to transmit viruses through waterViruses 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 diseaseThey do cause spoilage in foods that are high in sugar (jellies) & acid (pickle, juice)Some molds produce cancerous mycotoxins such as aflatoxinSome are used to make antibiotics and blue vein cheesesDestroyed 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 InfectionsThese 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 flukesThese microorganism cause such things as abdominal plain and diarrhoea.
25 ParasitesRequire a living host for at least one stage of their life cycle (reproduction)Can cause a variety of symptoms.
26 STREET FOOD2.5 billion people eat street food every day across the worldUse of unfiltered water contaminationPoor hygienic conditions, personal hygieneNo access controlMITIGATION STRATERGYMaintenance 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 controlsReligious faith involvementImproper washing of utensils
28 TIRUPATI Food Sabotage Appx 60,000/- persons are fed free ‘Shram Daan’: Any one can be involved in cooking, cleaning activitiesNo access controlsReligious faith involvementContamination can occur due to poor sanitation
29 MID- DAY MEALMidday Meal Scheme is the popular name for school meal programme in India which started in the 1960sPrimary 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 foodUnclean 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 temposMITIGATION STRATEGYCreating 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 friendsServing 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 STRATEGYCaterers should be licensed onlyMaintenance 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 STRATEGYSecurity Checks while loading of vehicles from kitchensMis-handling at TransportationEffective cold chain.Double security sealing mechanismAvoiding stacking of the delivered food if its not in a sealed box..Access only to Only trained and identified food handlersSurveillance of raw materials and ready meals.Variety of Material & customers to be cateredCold Chain is maintainedCentralized KitchenCross –contamination may occur
32 POLITICAL PARTIES Cross country meetings Religious functions like iftaar partyInvolvement of Political personnel/ official delegates of importanceMITIGATION STRATEGYAuthorization/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/ RESTAURANTSLarge number and variety of customers ( domestic/ international)Specialized MenuWorking round the clockCross-contamination occurs when fresh food is prepared or stored on the same surface as spoiled food or raw meat.MITIGATION STRATEGYAccess controls at entry of kitchensPolice verification of all hotel staff and even vendors entering into the premisesScanning system for guest and food/ other commodities entering in the hotelCCTV cameraKeeping the food at the right temperature to avoid the "temperature danger zone."
34 Food TestingTesting: To do something in order to discover that Food Product is safe, meets the requirements of standard and implied needsAnalysis: To study or examine Food Product in detail to discover more about its quality and safetyInspection: Look at Food Product including label carefully that everything is correct and legalSampling: A sample which is representative of a lot/consignment
36 REQUIREMENT OF Food Testing Estimated to be 10 folds by 2020Estimated 200 Lakhs Food Business Operators in IndiaSafe 3 Meals a day for over 1.2 BillionsCritical Parameters: Environmental Contaminants (Dioxins, PCBs, PAHs,) Residues of antibiotics and its Epimers, Pesticides and its Isomers.
37 Targets to Ensure Food Safety Chemical HazardsMRLMRPLBiological HazardsLimit Value (Hygiene/Safety Indicator)AbsentPhysical HazardsAs 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‘90mass spectrometryng/ml‘70liquid chromatography‘60gas chromatrographyμg/ml‘50chromatography'30spectrometrymg/ml
40 Important to Achieve ”Win-Win” Situation Improved food safetyLess illness, Less Medical and Social costs and Less PovertyFood trade accessInternational trade capabilitySafe national tradeImproved healthImproved participation in national developmentOverall Development