FSSAI

Kerala has been ranked first in the State Food Safety Index 2024 for the second consecutive year by the Food Safety and Standards Authority of India. Tamil Nadu secured second place, with Jammu and Kashmir in third. The event also launched FICS 2.0 to improve food import clearance processes, aiming for better transparency and efficiency.

After random inspections found adulterated ghee, FSSAI issued a show-cause notice to a supplier for Tirumala temple. Union health minister J P Nadda requested a report from Andhra Pradesh's chief minister. Further actions depend on the FSSAI report and consumer complaints, with Karnataka and Uttar Pradesh already taking measures.

The Food Safety and Standards Authority of India (FSSAI) has shared a method for detecting adulterated tea leaves at home. This test helps consumers identify harmful chemicals that could pose serious health risks. Following these steps ensures the purity of tea leaves, protecting against potential health issues like hypertension, liver, and kidney problems.

As India's festival season begins, the demand for mawa-based sweets surges, raising concerns about adulteration. Common adulterants include starch and chalk powder. The FSSAI suggests several home tests to detect impurities, ensuring consumer safety during this festive period by identifying fake or harmful mawa.

The Andhra Pradesh government has named Sarvashreshth Tripathi as head of a Special Investigation Team to examine claims of ghee adulteration in Tirumala Venkanna laddus and other irregularities from the prior YSRCP administration. Tripathi, an IPS officer from the 2006 batch, is presently the Guntur range inspector general.

The article emphasizes the need to include superfoods in the daily diet to strengthen immunity. It lists seven key superfoods: almonds, ginger, turmeric, yogurt, seasonal fruits like papaya and jamun, lemon, and garlic. These foods are rich in essential nutrients and antioxidants that help protect against infections and enhance overall health.

Consumer Affairs Secretary Nidhi Khare said additional measures to monitor ghee quality will be considered after receiving the FSSAI report. The controversy began with allegations of substandard ingredients in Tirupati laddus. Karnataka and Uttar Pradesh have initiated actions to ensure the quality of temple prasadam.

FSSAI has retracted its earlier directive to remove A1 and A2 milk claims, allowing food business operators to continue using these labels. The decision, made on August 26, 2024, paves the way for further stakeholder consultations. The distinction between A1 and A2 milk relates to their beta-casein protein structure, which varies by cow breed.

There’s lead in turmeric, papaya seeds in black pepper, grass in cumin, ground up brick in chilli powder, and much more. But all is not lost. As a consumer, here’s what you can do to keep your spices safe

In Chennai, 700kg of roasted goat shanks stored unsafely in a Saidapet house were confiscated by food safety officials. The bones tested positive for E.coli and Staphylococcus and were deemed unfit for consumption. Frequently supplied to leading hotels, the contaminated bones were buried, and the store owner was fined and educated on proper storage practices.

A survey conducted in Punjab indicates that 80% of urban households favor sweets with 25%-75% less sugar, driven by health concerns like heart disease and diabetes. Traditional sweets and sweet bakery items remain popular, but there's a growing demand for reduced-sugar variants. Manufacturers could gain a competitive edge by offering these healthier options.

FSSAI has issued a clarification mandating compliance for marketing milk products under A1 and A2 categories, asserting that such claims are misleading and non-compliant with the Food Safety and Standards Act, 2006. They have instructed food business operators to remove these claims from their products and websites and ensure strict adherence to the regulations.

A recent FSSAI report revealed that 12% of spice samples in India failed to meet safety standards. This testing followed concerns about cancer-causing chemicals in popular brands, leading to tightened controls in several countries. Ethylene oxide contamination has been a significant issue, prompting measures to ensure safer spice exports.

A study by Toxics Link revealed microplastics in all tested salt and sugar brands in India. The findings prompted the FSSAI to launch a project in March to address this contamination. The initiative aims to develop detection methods, assess prevalence, and establish safety standards. This research involves collaboration with major Indian research institutions.

The Food Safety and Standards Authority of India (FSSAI) emphasized the need to control chemical contamination in agricultural raw materials for advancing the food industry. Executive director Inoshi Sharma highlighted challenges in enforcing Maximum Residue Levels and called for regular audits and buyer education on pesticide use. A committee will be formed to address these issues.

Food safety inspections in Bengaluru revealed that 30% of kebabs were unfit for consumption. Ahmedabad Municipal Corporation destroyed inedible food and liquid, imposing fines on several units. Similar inspections in Mysore and across Karnataka led to penalties and notices for hygiene violations and the use of banned artificial colors in food items.

Early this year, specific batches of Indian spices were recalled in Singapore and Hong Kong after excess ethylene oxide, a carcinogen, was found. The Ministry of Commerce clarified that it was not a ban. Measures include pre-shipment testing and guidelines to meet safety standards, ensuring no widespread ban on Indian spices.