Saturday, June 29, 2013

Eateries near hospitals serve low quality food

KOZHIKODE: Be more cautious while eating out at hotels and restaurants operating near hospitals, bus stands and railway stations. According to the food safety department, hotels targeting the floating population are least concerned about the quality and hygiene aspects. A 'hot spot list' of hotels was prepared as part of the on-going monsoon special food safety drives in the district following the special directive issued by the food safety commissioner. The list was prepared after collecting information on the operation of hotels. "Most of the hotels listed fall in the regions near bus stands, hospitals and railway station," said Muhammed Rafi, designated officer Kozhikode.The eateries near hospital and bus stands show lapse in keeping hygiene as they do not depend on regular customers for their business, he added.
The food safety officials had listed more than 50 hotels in the list. According to officials not less than 70 per cent of the hotels in the list were found violating food safety norms. Eateries near education institutions also are included in the list, according to officials. The special squad started the raids in the district on June 25 and have completed the inspection of over 30 hotels in the list. Of the total number of inspected hotels 18 were found violating food safety standards.Attesting the opinion, a food safety official said that hotels operating in rural areas are more conscious of customer satisfaction and health as they would lose their business if some health problems are caused. The hotels near hospitals are exploiting the hapless patients and bystanders by providing low quality food, he added. While five hotels, two at Moffussil Bus Stand, Canteen at Kozhikode Medical College and two hotels at Cheruvannoor were asked to close down. The hotels can resume operation only after re-inspection by the officials with the food safety authority, said the designated officer.Besides, 12 hotels were served notice by the department officials citing lapses on maintaining hygiene. "In most of the cases the serving boys, cooks and other staff of the hotel were not having medical certificates to prove their fitness," said food safety official. Preservation of cooked and raw meet in the same refrigerator, which would cause cross contamination, absence of lids for cooked food, use of polluted water for cooking were found in hotels those were served notice.
"We have also charged fine on some hotels on reviewing the gravity of their offences," said Muhammed Rafi.The raids will continue in the coming days and all hotels will be inspected, he added.

Friday, June 28, 2013

Food business licensing procedures go online

The Food Safety and Standards Authority of India website age. Photo: S. Siva SaravananThe Tamil Nadu Food Safety Department has taken online the licensing procedures for food businesses in the State. The food business operators can now apply or renew licences without ever having to come to any office of the Food Safety Department.
Official sources told The Hindu here on Thursday that Tamil Nadu was the ninth State in the country to take the licensing procedures online.
This step had been mandated by the Food Safety and Standards Act. The online facility was launched by State Food Safety Commissioner Kumar Jayanth in Chennai on Tuesday.
Sources said that the Food Safety and Standards Authority of India, a statutory body that implemented the Act, would conduct training programmes for food business operators on the new procedure. Officials here said that they would assist the applicants during the initial period with the online application process.
Licence was mandatory for all food business concerns with an annual turnover of above Rs. 12 lakh. At present, 2,156 firms in Coimbatore had obtained licences, an official said, adding that the total number of food business firms here would be around 8,500. All the firms must get licences before February 4, 2014.
According to the officials, Form B application, submitted for getting the licence, would no longer be issued in paper form and could be obtained only online.
Applicants would have to go to the website www.fssai.gov.in and choose the option ‘Food Licensing & Registration System (FLRS)’ to commence the process. Once the Form B was submitted, the applicants would have to remit the requisite fee to the treasury, scan the receipts and other relevant documents such as identify proofs and upload them to the website.
However, a senior official said that for this step alone, applicants also have option of sending the documents and receipt through registered post to the Designated Officer of Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing) in the district.
After this, Food Safety Officers will conduct the physical inspection and would submit their reports online. All the 32 Food Safety Officers in Coimbatore district had been issued with an internet-enabled tablet for the purpose.
Once their reports were scrutinised by the Designated Officer concerned, the applicant would be issued Form C or the licence.
The applicant could track the status of the application during any stage of the process through an Application Reference Number. If any clarifications were needed, the applicant would get an email automatically. 

Food safety officials had no authority to order the closure of food establishments - KVVES

Raids on hotels and food outlets is merely an excuse to harass small-time businessmen, the Kerala Vyapari Vyavasayi Ekopana Samithi (KVVES) said on Thursday. It was responding to a series of State-wide raids conducted by food safety officials. In a release, the traders’ body said these raids were unfair on the small trader and amounted to effectively crippling his business. It said food safety officials had no authority to order the closure of and charge cases against food establishments, as it came only under the power of the Revenue Divisional Officer.

Wednesday, June 26, 2013

Trivandrum :Food safety officials conduct raids on hotels

ഭക്ഷ്യസുരക്ഷ: വ്യാപക പരിശോധന

Source: Manoramaonline.com


Massive raids on hotels at Kozhikode

മീനുകളിലെ നീലനിറം ഹാനികരമല്ല

മല്‍സ്യങ്ങളില്‍ കാണുന്ന തിളങ്ങുന്ന നീലനിറത്തിനു കാരണം ലൂമിനസന്റ് ബാക്ടീരിയകളുടെ സാന്നിധ്യമാണെന്നും ഇത്തരം മല്‍സ്യം ഭക്ഷിക്കുന്നതു ഹാനികരമല്ലെന്നും സംസ്ഥാന ഫുഡ് സേഫ്റ്റി കമ്മിഷണര്‍ അറിയിച്ചു. കേന്ദ്ര മല്‍സ്യ ഗവേഷണ ഇന്‍സ്റ്റിറ്റിയൂട്ടില്‍ സാംപിളുകള്‍ പരിശോധിച്ചപ്പോളാണു ഹാനികരമല്ലെന്നു കണ്ടെത്തിയത്.

Tuesday, June 18, 2013

ഫുഡ് സേഫ്റ്റി അതോറിട്ടിക്ക് കുരുമുളക് വ്യാപാരികളുടെ പരാതി

കൊച്ചി: മായം കലര്‍ന്നു എന്ന സംശയത്തെ തുടര്‍ന്ന് വെയര്‍ഹൗസുകളില്‍ നിന്ന് ശേഖരിച്ച കുരുമുളക് സാമ്പിളുകളുടെ പരിശോധനാ റിപ്പോര്‍ട്ട് വൈകുന്നതിന് കാലി മിര്‍ച്ച് വ്യാപാരി അസോസിയേഷന്‍ (കെ.വി.എ.) സംസ്ഥാന ഫുഡ് സേഫ്റ്റി അതോറിട്ടിക്ക് പരാതി നല്‍കി.
നാഷണല്‍ കമ്മോഡിറ്റി ആന്‍ഡ് ഡെറിവേറ്റീവ്‌സ് എക്‌സ്‌ചേഞ്ച് ലിമിറ്റഡിന്റെ (എന്‍സിഡിഇഎക്‌സ്) അംഗീകാരമുള്ള വെയര്‍ഹൗസുകളില്‍ നിന്ന് 2012 ഡിസംബറിലാണ് സാമ്പിളുകള്‍ ശേഖരിച്ചത്. മിനറല്‍ ഓയില്‍ ചേര്‍ത്തിട്ടുണ്ടെന്ന സംശയമാണ് ഇതിലേക്കു നയിച്ചത്. എന്നാല്‍ അഞ്ചുമാസമായിട്ടും ഇവ പരിശോധിച്ച് ഫുഡ് സേഫ്റ്റി റിപ്പോര്‍ട്ട് നല്‍കിയിട്ടില്ല.
300 കോടിയിലേറെ രൂപ വില വരുന്ന 6,800 ടണ്ണോളം കുരുമുളകാണ് വിവിധ വെയര്‍ഹൗസുകളിലുള്ളത്. പരിശോധനാ നടപടികള്‍ വളരെ സാവധാനത്തിലാണ് നടക്കുന്നതെന്ന് കെ.വി.എ. വൈസ് പ്രസിഡന്റ് പ്രദീപ് ആചാര്യ നല്‍കിയ പരാതിയില്‍ ചൂണ്ടിക്കാട്ടുന്നു. മെയ് മാസത്തിലാണ് പരിശോധനാ നടപടികള്‍ ആരംഭിച്ചതെന്ന് അദ്ദേഹം പറഞ്ഞു.
സെ്‌പെസസ് ബോര്‍ഡ് ഇതിനകം ആയിരം ടണ്ണോളം കുരുമുളക് പരിശോധിച്ചു. ഈ റിപ്പോര്‍ട്ട് ഫുഡ് സേഫ്റ്റി അതോറിട്ടിക്ക് നല്‍കുകയും ചെയ്തു. ഫുഡ് സേഫ്റ്റി ആക്ട് അനുസരിച്ച് രണ്ടാഴ്ചയ്ക്കകം ഫലം പ്രസിദ്ധീകരിക്കണം. എന്നാല്‍ പരിശോധനാ ഫലം പുറത്തുവിടാന്‍ അതോറിട്ടി ഇതേവരെ തയ്യാറായിട്ടില്ലെന്ന് വ്യാപാരികള്‍ പറയുന്നു.

Ban on milk product imports from China may extend for 1 more year

An inter-ministerial panel has recommended extending ban on imports of milk and its products from China for one more year as the neighbouring country has not provided any data addressing the safety concerns.
India had imposed ban on Chinese milk and its products in September 2008 due to presence of melamine, used for making plastics and fertiliser. The ban has been extended every year and will expire on June 23, this year.
“Ban on import of milk and milk products from China may be extended for a period of one year from June 23, 2013 unless there are dependable reports available about a significant improvement in the situation,” said an advisory issued by the Food Safety and Standards Authority of India (FSSAI) after the inter-ministerial committee (IMC) meeting.
The committee, headed by FSSAI chief, met early this month to review the ban on Chinese milk products like chocolates and chocolate products, candies, confectionary, and food preparations made with milk or milk solids.
“The IMC recommended extension of ban because China has not been able to provide required data showing improvement in the situation with regard to milamine content,” a senior FSSAI official said.
However, the final call on this issue will be taken by the Directorate General of Foreign Trade (DGFT) under the Commerce Ministry, he added.
More than a dozen countries in Asia and Africa have banned milk and dairy product imports from China due to melamine content, the dangerous chemical that can cause kidney stones as well as failure of the organ.
India, the world’s largest milk producer, does not import milk products from China, but the ban is being imposed as a preventive measure.
The country’s milk production is estimated to be 133 million tonne in 2012-13. 

Punjab govt constitutes Punjab FDA by unifying food & drug departments

In a major step towards bringing the food and drug departments under a common regulatory body on the lines of Gujarat and Maharashtra, the Punjab government recently constituted the Punjab food and drug administration (FDA) by bringing both the Punjab state drug controlling authority and food authority under one roof.

With a view to streamline the work of this unified regulatory body in accordance with the respective laws, the state government last week appointed Husan Lal who earlier served as the secretary, social security, and managing director of Punjab Health Systems Corporation, as the first commissioner of the state FDA. With this strategic re-organisation, Punjab state joins the group of select few states in the country like Gujarat, Maharashtra, Goa, Madhya Pradesh, Jammu and Kashmir to streamline and unify the two important departments under the same umbrella.

Earlier, a high level delegation headed by Rupanjali Karthik, additional secretary, department of health and family welfare, government of Punjab had visited Gujarat FDCA in October last year to understand and gauge the effective ways of running the administration, prior to undergoing this change. Ajay Singla, state drug controller of the Punjab drug department, who was also a part of this delegation informed that this move signals the changing regulatory dynamics in the state, which will further help in strengthening the regulatory and administrative apparatus to meet new challenges.

With this reshuffling in the regulatory set up, the Punjab FDA will now be the central authority in the state overlooking the smooth functioning and monitoring of the various rules and regulations pertaining to the concerned Acts. “By unifying the two important departments under the same authority we will be able to implement the rules and regulations under the D&C Act and FSSAI Act more effectively throughout the state. Especially since the regulatory requirements and mechanisation for the implementation of both the Acts are almost in the same lines, helping us to effectively scrape the bottlenecks and other complications arising out of dual regulatory body,” Singla added.
According to Dr H G Koshia, commissioner, Gujarat Food & Drugs Control Administration, as a regulator it is more effective to regulate and monitor the food and the drugs departments under a common regulatory body. Further he pointed out that ever since the successful establishment of the Food Safety and Standards Authority of India (FSSAI) under the Food Safety and Standards Act, 2006, more states across the country are strongly considering to unify their food and drug departments under the same body for better administrative purpose.
It is reported that the state of Karnataka is seriously looking into the possibility of unifying the two important departments under the state health ministry under a uniform authority on the lines of Gujarat FDCA.

Monday, June 10, 2013

ഹോട്ടലുകളിലെ പരിശോധന പ്രഹസനം

പത്തനംതിട്ട: ജില്ലയില്‍ മഞ്ഞപ്പിത്തം അടക്കം ജലജന്യരോഗങ്ങള്‍ പടരുമ്പോഴും ഹോട്ടലുകളിലും ഭക്ഷ്യസാധനങ്ങളുടെ വില്‍പനശാലകളിലും നടത്തുന്ന പരിശോധന പ്രഹസനമാകുന്നു. തദ്ദേശ സ്വയംഭരണ സ്ഥാപനങ്ങളും ഭക്ഷ്യസുരക്ഷാ ഉദ്യോഗസ്ഥരും അലംഭാവം കാണിക്കുകയാണ്. ഷവര്‍മ കഴിച്ച യുവാവ് ഭക്ഷ്യ വിഷബാധയേറ്റ് മരിച്ചതിനെ തുടര്‍ന്ന് ഹോട്ടലുകളില്‍ കര്‍ശന പരിശോധന നടത്തിയതിന്‍െറ ഭാഗമായി ജില്ലയിലും പരിശോധന നടത്തിയിരുന്നു. ഒരു വിഭാഗം ഹോട്ടലുടമകളുടെ പ്രതിഷേധത്തെ തുടര്‍ന്നാണ് ജില്ല ഭരണകൂടം ഇടപെട്ട് റെയ്ഡുകള്‍ തടഞ്ഞത്.
മലിനജലം ഒഴുക്കി കളയാന്‍ സാധിക്കാത്തതാണ് ജില്ലയിലെ മിക്ക ഹോട്ടലുകളിലെയും പ്രധാന പ്രശ്നം. ഇതുകൂടാതെ പനി രോഗങ്ങള്‍ പിടിപെട്ടവരടക്കം ജോലിയെടുക്കുന്നുമുണ്ട്. ഹോട്ടലുകളിലെത്തുന്ന ഉപഭോക്താക്കള്‍ക്ക് പ്രാഥമിക സൗകര്യങ്ങള്‍ക്കുള്ള ക്രമീകരണം ഏര്‍പ്പെടുത്തണമെന്ന നിര്‍ദേശമുണ്ടെങ്കിലും ഇത് പാലിക്കാറില്ല.
ഫുഡ് സേഫ്റ്റി ഉദ്യോഗസ്ഥരുടെ എണ്ണം കുറവായതാണ് ഹോട്ടലുകളിലെ റെയ്ഡുകള്‍ പ്രഹസനമാകാന്‍ ഇടയാകുന്നതെന്നും ആരോപണമുണ്ട്. പാര്‍ലമെന്‍റ് പാസാക്കിയ ഭക്ഷ്യസുരക്ഷ ഗുണനിലവാര നിയമം അനുസരിച്ച് പഞ്ചായത്ത്, നഗരസഭ, കോര്‍പറേഷന്‍ എന്നിവിടങ്ങളിലെ ഹോട്ടലുകളില്‍ പരിശോധന നടത്താന്‍ ഫുഡ് സേഫ്റ്റി കമീഷന്‍െറ നിയന്ത്രണത്തിലുള്ള ഉദ്യോഗസ്ഥര്‍ക്ക് മാത്രമാണ് അധികാരമുള്ളത്. 2011 ആഗസ്റ്റില്‍ പാര്‍ലമെന്‍റ് പാസാക്കിയ ഈ നിയമമനുസരിച്ച് മായം കലര്‍ത്തിയ ഭക്ഷണം കൊടുക്കുന്നതിനും ഇതിലൂടെ ആരോഗ്യത്തിന് ഹാനിവരുത്തുകയോ മരണം സംഭവിക്കുകയോ ചെയ്താല്‍ കടുത്ത ശിക്ഷകള്‍ നല്‍കണമെന്നാണ് നിയമത്തിലെ വ്യവസ്ഥ.
വൃത്തിഹീനമായ അന്തരീക്ഷത്തില്‍ പ്രവര്‍ത്തിക്കുന്ന ഹോട്ടല്‍ ഉടമക്കെതിരെ ഒരു ലക്ഷം രൂപ വരെ പിഴ ചുമത്താന്‍ പുതിയ നിയമത്തില്‍ വ്യവസ്ഥയുണ്ട്. മായം കലര്‍ത്തിയാല്‍ സിവില്‍ കേസ് രജിസ്റ്റര്‍ ചെയ്യാനും ഒരാളുടെ മരണത്തിന് ഹോട്ടല്‍ ഭക്ഷണം കാരണമായാല്‍ ക്രിമിനല്‍ കേസ് രജിസ്റ്റര്‍ ചെയ്യാനും വ്യവസ്ഥയുള്ളതാണ് പുതിയ നിയമം. ഈ നിയമമനുസരിച്ച മായം കലര്‍ത്തി വില്‍ക്കുന്ന ഭക്ഷണം കഴിച്ച ഒരാള്‍ മരണപ്പെട്ടാല്‍ കടയുടമക്ക് ജീവപര്യന്തം തടവുശിക്ഷ വരെ ലഭിക്കും. പഴകിയ ഭക്ഷണങ്ങളും മായം കലര്‍ത്തിയ ഭക്ഷണങ്ങളും വില്‍പന നടത്തുന്ന ഹോട്ടലുകളുടെ പേരുവിവരങ്ങള്‍ ഫുഡ് സേഫ്റ്റി കമീഷന്‍െറ ടോള്‍ ഫ്രീ നമ്പറായ 1800 425 1125 ല്‍ അറിയിക്കണമെന്നും ജനങ്ങള്‍ ഹോട്ടലുടമകള്‍ നടത്തുന്ന ഈ ക്രൂരതക്കെതിരെ പരാതി നല്‍കാന്‍ തയാറാകാത്തതാണ് ഭക്ഷ്യ വിഷബാധ നിരന്തരം സംസ്ഥാനത്ത് വ്യാപിക്കാന്‍ ഇടയാക്കുന്നതെന്നുമാണ് ഭക്ഷ്യ സുരക്ഷാ ഉദ്യോഗസ്ഥരുടെ അഭിപ്രായം. ഹോട്ടലുകള്‍ക്ക് ലൈസന്‍സ് കൊടുക്കുന്ന തദ്ദേശ സ്വയംഭരണ സ്ഥാപനങ്ങള്‍ക്കും ഭക്ഷ്യ വിഷബാധ ചെറുക്കുന്നതിന് നടപടിയെടുക്കാന്‍ ഫുഡ് സേഫ്റ്റി കമീഷനെ സഹായിക്കാന്‍ കഴിയും.
അനാരോഗ്യകരമായ ചുറ്റുപാടില്‍ പ്രവര്‍ത്തിക്കുന്ന ഹോട്ടലുകള്‍ക്കെതിരെ കര്‍ശന നടപടി സ്വീകരിക്കുമെന്ന് ജില്ല ഭക്ഷ്യസുരക്ഷ ഓഫിസര്‍ എന്‍. രമേശ് ബാബു പറഞ്ഞു. പരാതിയുള്ളവര്‍ 04734221236, 89433 46184 നമ്പറില്‍ അറിയിക്കാം.
Source:http://www.madhyamam.com/news/229582/130610

“India is taking lead in standards”

With growing consumer awareness and involvement of developing nations in food safety dialogue, the Codex Alimentarius Commission, the apex body for food standards in the world, is recasting itself to accommodate diverse views and propose a new strategic plan for 2014-2019.
In an interview with F&B news, Codex Alimentarius Commission's chairman Sanjay Dave spoke about issues such as its recasting for the plan and harmonisation of Indian food safety standards with the science-based food standards laid down by the Commission. Excerpts:

What are the priority areas for Codex?
This is Codex's 50th year, and we are mainly focussing on the finalisation of the New Codex Strategic Plan for 2014-2019 and the best way to achieve consensus-building amongst participating nations.
Currently, 185 nations and the European Union (EU) are part of the Codex Alimentarius Commission. So we would emphasise more on deliberations to arrive at consensus, so that the decisions would be applied universally and evenly.

What comprises the Codex Strategic Plan?
Basically, we want to further strengthen our procedure to formulate the standards, codes of practice, etc. by using more science-based models. Also the focus is on to make such standards, which fulfil needs of all the countries, ensure safety of the health of people and promote fair practices in food trade amongst the partner countries.
The plan also deliberates upon how the developing countries could be involved in capacity-building and also we would like to envisage an efficient delivery system that would help in harmonisation of standards amongst the member nations.

How much progress is made on the strategic plan?
We are deliberating on the next six-year strategic plan scheduled for 2014-19 for last two years. This year a series of meetings have taken place in different regional meetings. As you know there are six regions for Codex purposes. These are Asia, Latin America and the Caribbean, North America and the South-West Pacific, Europe, the Near-East and Africa.
The various regions have made recommendations, which would be discussed in Canada this March. Later on a discussion would be held in the body's Executive Committee meeting (slated to take place in June), followed by deliberations by the Commission’s meeting scheduled in Rome in the first week of July.

Tell us about India’s role in Codex.
In the recent times, India’s participation has increased a lot. From just a member, India is now taking the lead in formulations of standards and even making suggestions for various commodities which were not there before.
For instance, India had proposed that a committee should be made for spices, as there were no standards for spices and other countries were supporting it. Even India is ready to host and bear the cost of the committee.
The proposal came late last year, so it was decided that India should make a discussion paper. This paper was discussed in regional committees for their observations, and a final decision would be made in the Codex Commission’s meet.
I am given to understand that there are a few other proposals from India, including one for the fixation of the maximum level of aflatoxins in ready-to-eat peanuts along with its sampling procedure, and quality standard for okra. There is also a proposal for a code for street foods for the Asian region.
India’s participation is part of larger involvement of developing countries through capacity-building and awareness regarding health and food safety.

In recent times, there has been talk about harmonisation of Codex standards with Indian food habits. What do you think about that?
Some products have Codex standards, but there are others, which do not. Like ethnic foods and street foods, FSSAI needs to look into the general guidelines or standards for the same and then harmonisation could be done wherever possible

Source:http://www.fnbnews.com

Grilled foods may increase cancer risk

Washington: It`s time for picnics and parties with lots of grilled goodies, but experts at Dana-Farber Cancer Institute have warned that all that sizzling and flipping on the gas or charcoal grill may also be cooking up cancer-causing chemicals. And surprisingly, those chemicals have been linked to breast, stomach, prostate, and colon cancer, according to the American Institute for Cancer Research. But Stacy Kennedy, MPH, RD, CSO, LDN, a Dana-Farber nutritionist, said that doesn`t mean giving up those tasty summer time treats like burgers, steaks, and ribs. "It`s really about planning ahead and making wise choices," he stated. There are two risk factors to keep in mind. First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs). These chemicals have been linked to a number of cancers. "What happens is that the high temperature can change the shape of the protein structure in the meat so it becomes irritating in the body and is considered a carcinogenic chemical," explained Kennedy. Another cancer-causing agent, called polycyclic aromatic hydrocarbons (PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source. As the smoke rises it can stick to the surface of the meat.
"That`s where the main cancer causing compound occurs in grilling. So you want to reduce the exposure to that smoke," said Kennedy.Here are some tips to lower the risk:
Prep the Meat
Choose lean cuts of meat, instead of high-fat varieties such as ribs and sausage.
Trim all excess fat and remove skin.

When using marinades - thinner is better. Thicker marinades have a tendency to "char," possibly increasing exposure to carcinogenic compounds.
Look for marinades that contain vinegar and/or lemon. They actually create a protective barrier around the meat.
Limit time - limit exposure
Always thaw meat first. This also reduces the cooking time.
Partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling and then discard the juices. This will lower cooking time and reduce risk of cause smoke flare-ups.
Grilling techniques
Flip burgers often - once every minute for meat burgers - to help prevent burning or charring.
Place food at least six inches from heat source.
Create a barrier to prevent juices from spilling and producing harmful smoke. Try lining the grill with aluminum foil and poking holes, and cooking on cedar planks.

Plan ahead and choose wisely

Lean meats create less dripping and less smoke.

Choose smaller cuts of meat, like kabobs, as they take less time to cook.

Try grilling your favorite vegetables. They do not contain the protein that forms harmful HCAs.

"If you`re grilling and following the proper safety tips, the risk of getting cancer from grilling food is very low," said Kennedy. 

Saturday, June 8, 2013

മീന്‍ മുറിക്കുമ്പോള്‍ തിളക്കം; പുതിയ രാസവസ്തു

നഗരപ്രാന്തങ്ങളിലെ അപൂവം ചില അന്തിച്ചന്തകളില്‍ നിന്നു വാങ്ങുന്ന മല്‍സ്യത്തില്‍ തിളങ്ങുന്ന വര്‍ണവസ്തു. മല്‍സ്യങ്ങള്‍ വെട്ടിക്കഴുകുമ്പോഴാണ് ഇതു ശ്രദ്ധയില്‍പ്പെടുന്നത്. ഫ്‌ളൂറസന്റ് പെയിന്റ് മാതിരി വെളിച്ചം തട്ടുമ്പോള്‍ ഇളം നീലനിറത്തില്‍ പ്രകാശിക്കുന്ന വര്‍ണവസ്തു കല്ലുപ്പിന്റെ മാതൃകയില്‍ ചെറിയ പരലുകളായാണു മല്‍സ്യങ്ങള്‍ക്കുള്ളില്‍ കാണുന്നത്. ഈ വസ്തു മല്‍സ്യങ്ങള്‍ക്കുള്ളിലേക്കു സിറിഞ്ച് വഴി കടത്തിവിടുന്നതാണെന്നാണു പരാതി. മല്‍സ്യം ഏറെനാള്‍ കേടാകാതിരിക്കാന്‍ സഹായിക്കുന്ന പുതിയ രാസവസ്തുവാണ് ഇതെന്നാണ് അനുമാനം.

സംഭവം വിവാദമായതോടെ  ആറ്റിങ്ങല്‍ ഭാഗത്ത് ഫുഡ് സേഫ്റ്റി ഉദ്യോഗസ്ഥര്‍ പരിശോധനകള്‍ വ്യാപകമാക്കുകയും പുറത്തു ജനം ബോധവല്‍ക്കരിക്കപ്പെടുകയും ചെയ്തതോടെ രൂക്ഷഗന്ധമുള്ള ഫോര്‍മലിന്‍ ഒഴിവാക്കി പുതിയ രാസവസ്തു രംഗത്തെത്തിയിരിക്കുന്നത്. തൂത്തുക്കുടി മുതല്‍ മുംബൈ വരെ നീളുന്ന വന്‍ മല്‍സ്യബന്ധ മേഖലകളില്‍ നിന്നുള്ള മല്‍സ്യങ്ങളിലാണ് ഇത്.  
Source:http://www.manoramaonline.com