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Sunday / December 22. 2024
HomePosts Tagged "Food Safety and Standards Authority of India (FSSAI)"

The MoU starts a new phase of cooperation aimed at improving food safety through joint projects and technical collaboration.

The Food Safety and Standards Authority of India (FSSAI) signed an MoU with the Ministry of Agriculture and Livestock (MAPA) of Brazil on the sidelines of Global Food Regulators Summit, 2024, at Bharat Mandapam, New Delhi.

The MoU starts a new phase of cooperation aimed at improving food safety through joint projects and technical collaboration. It was signed by Carlos Henrique Baqueta Fávaro, Agriculture and Livestock Minister, Brazil and counter signed by G. Kamala Vardhana Rao, CEO of FSSAI.

G. Kamala Vardhana Rao said, “Signing this MoU demonstrates our dedication to food safety and signifies a major advancement in our ongoing efforts to enhance international collaboration in food safety.  We are eager to work with MAPA to achieve our common goals and enhance food safety in both countries.”

The representative from the Ministry of Agriculture and Livestock of Brazil added “The signing of the MoU marks a milestone in the bilateral relations between the two countries in the field of food safety, allowing for technical cooperation and exchange of experience and knowledge with the aim of strengthening the institutional collaboration and pursuing joint initiatives.”

Both FSSAI and MAPA are committed to fostering a mutually beneficial and productive partnership.

The MoU starts a new phase of

Considering the issue of rampant use of banned calcium carbide, FSSAI has permitted the use of ethylene gas as a safer alternative for fruit ripening in India.

The Food Safety and Standards Authority of India (FSSAI) has alerted traders’/fruits handlers/Food Business Operators (FBOs) operating ripening chambers to strictly ensure compliance with the prohibition on calcium carbide for artificial ripening of fruits, particularly during the mango season. FSSAI is also advising Food Safety Departments of States /UTs to remain vigilant and take serious action and deal stringently against person(s) indulging in such unlawful practices as per the provisions of FSS Act, 2006 and Rules/Regulations made thereunder.

Calcium carbide, commonly used for ripening fruits like mangoes, releases acetylene gas which contains harmful traces of arsenic and phosphorus. These substances, also known as ‘Masala’, can cause serious health issues such as dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting and skin ulcers, etc. Additionally, acetylene gas is equally hazardous to those handling it. There are chances that calcium carbide may come in direct contact with fruits during application and leave residues of arsenic and phosphorus on fruits.

Due to these dangers, the use of calcium carbide for ripening fruits has been banned under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011. This regulation explicitly states, “No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.”

Considering the issue of rampant use of banned calcium carbide, FSSAI has permitted the use of ethylene gas as a safer alternative for fruit ripening in India. Ethylene gas can be used at concentrations up to 100 ppm (100 μl/L), depending upon the crop, variety and maturity. Ethylene, a naturally occurring hormone in fruits, regulates the ripening process by initiating and controlling a series of chemical and biochemical activities. The treatment of unripe fruits with ethylene gas triggers the natural ripening process until the fruit itself starts producing ethylene in substantial quantities.

Further, the Central Insecticides Board and Registration Committee (CIB & RC) has approved Ethephon 39 per cent SL for the uniform ripening of mangoes and other fruits. FSSAI has published a comprehensive guidance document titled “Artificial Ripening of Fruits – Ethylene gas a safe fruit ripener” (https://www.fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Ver2_Artificial_Ripening_Fruits_03_01_2019_Revised_10_02_2020.pdf) suggesting the Food Business Operators to follow the procedure for artificial ripening of fruits. This document outlines a Standard Operating Procedure (SOP) incorporating all aspects of artificial ripening of fruits by ethylene gas viz. Restrictions, Requirements for Ethylene Ripening System/Chamber, handling conditions, Sources of Ethylene Gas, Protocol for application of Ethylene gas from various sources, post treatment operations, safety guidelines etc.

Considering the issue of rampant use of

  Regulatory standards for Basmati rice will be enforced from 1st August 2023

For the first time in the country, Food Safety and Standards Authority of India (FSSAI) has specified the identity standards for Basmati Rice (including Brown Basmati Rice, Milled Basmati Rice, Parboiled Brown Basmati Rice and Milled Parboiled Basmati Rice) vide Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2023 notified in the Gazette of India.

The standards are aimed at establishing fair practices in the trade of Basmati rice and protect consumer interest, both domestically and globally. These standards will be enforced w.e.f 1st August 2023.

As per these standards, Basmati rice shall possess natural fragrance characteristic of basmati rice and be free from artificial colouring, polishing agents and artificial fragrances. These standards also specify various identity and quality parameters for basmati rice such as average size of grains and their elongation ratio after cooking; maximum limits of moisture, amylose content, uric acid, defective/damaged grains and incidental presence of other non-basmati rice etc.

Basmati rice is a premium variety of rice cultivated in the Himalayan foothills of the Indian sub-continent and is universally known for its long grain size, fluffy texture and unique inherent aroma and flavour. Agro-climatic conditions of the specific geographical areas where Basmati rice is grown; as well as the method of harvesting, processing and ageing of the rice contributes to the uniqueness of Basmati rice. Due to its unique quality attributes, Basmati is a widely consumed variety of rice both domestically and globally and India accounts for two thirds of its global supply.

Being a premium quality rice and fetching a price higher than the non-basmati varieties, Basmati rice is prone to various types of adulteration for economic gains which may include, among others, undeclared blending of other non-basmati varieties of rice. Therefore, in order to ensure supply of standardised genuine Basmati rice in domestic and export markets, FSSAI has notified regulatory standards for Basmati rice that have been framed through extensive consultations with the concerned government departments / agencies and other stakeholders as well.

  Regulatory standards for Basmati rice will