food safety issues

FOOD SAFETY ISSUES

Dr. S K Saxena,Director,

Export Inspection Council (EIC)Ministry of Commerce and Industry

New [email protected]

www.eicindia.gov.in

2Export Inspection Council of India


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.



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.



Food Safety

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



International Trade : India

FY 2011-12 (Total) Export $ 304 Billion (20.94% Growth) Import $ 488 Billion (32.15% Growth)FY 2011-12 (Food & Agri) Export $ 21.35 Billon (56% Growth/Share

8.7%)

Import $ 27.19 Billion



National/International Regime: Food Safety

FSSAI/FAO, WHO, WTO, CODEX, OIE, IPPC including SPS, TBT1.Consumer Safety (Prime Importance)2. Fair Trade Practice (Fraud/Adulteration)



Food Safety Issues

Physical Hazards

Chemical Hazards

Biological Hazards

Adulteration Hazards



National Regime:Ensuring Food Safety

National Food Control System(Primary Responsibility)Single Competent AuthorityMultiple Competent AuthoritiesIn India: FSSAI (Domestic & Import), EIC (Export), APEDA, MPEDA, Spice Board, Tea Board etc.



Global Food safety issues



Food Safety Issues Travel Very FastFood Safety Information Travel Faster than Sound and Light



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



Important Pillars of National Food Control System

Legislation/Regulation

Inspection

Testing (Backbone) Food Chemist

Enforcement



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.



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.



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.



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.



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



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 2. Treat sewage 3. Produced antibiotics 4. Manufacture foods such as cheese, wine beer, vinegar and yogurt

• Less than 1% of them harmful to humans, these are said to be pathogenic.



Continued

• Micro-organism can be classified into the following categories: 1. Bacteria 2. Viruses 3. Fungi: Yeast and moulds



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.



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



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.



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.



Continued 7. Worm Infection These infection can be caused by

roundworms, tapeworms and flukes These microorganism cause such things

as abdominal plain and diarrhoea.



Parasites

• Require a living host for at least one stage of their life cycle (reproduction)

• Can cause a variety of symptoms.



STREET FOOD

2.5 billion people eat street food every day across the worldUse 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.



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



TIRUPATIFood 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



MID- DAY MEAL

Midday 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 10.09 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 temposMITIGATION 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.



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 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.



FLIGHT CATERING

Variety of Material & customers to be catered

Cold Chain is maintained Centralized Kitchen Cross –contamination

may occur

MITIGATION STRATEGY Security Checks while loading of vehicles from kitchens Mis-handling at TransportationEffective 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.



POLITICAL PARTIES

Cross country meetingsReligious functions like iftaar partyInvolvement 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.



HOTEL/ RESTAURANTS

Large number and variety of customers ( domestic/ international) Specialized Menu Working round the clockCross-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 kitchensPolice verification of all hotel staff and even vendors entering into the premises Scanning system for guest and food/ other commodities entering in the hotelCCTV cameraKeeping the food at the right temperature to avoid the "temperature danger zone."



Food Testing 1. Testing: To do something in order to

discover that Food Product is safe, meets the requirements of standard and implied needs

2. Analysis: To study or examine Food Product in detail to discover more about its quality and safety

3. Inspection: Look at Food Product including label carefully that everything is correct and legal

4. Sampling: A sample which is representative of a lot/consignment

SKSAXENA



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.



Targets to Ensure Food Safety

Chemical Hazards1. MRL2. MRPL Biological Hazards1. Limit Value (Hygiene/Safety Indicator)2. Absent Physical Hazards 1. As per Regulation



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.



History

chromatographyspectrometry

gas chromatrography

liquid chromatography

mass spectrometry

'30

‘50

‘60

‘70

‘90

mg/ml

μg/ml

ng/ml

pg/ml



Important to Achieve ”Win-Win” Situation

Food trade accessInternational trade

capability Safe national trade

Improved food safetyLess illness, Less Medical and Social costs and Less Poverty

Improved healthImproved participation in

national development

Overall Development



Thank You & Jai Hind



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