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Goa govt imposes six-month ban on formalin-laced fish from other states
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Thursday, 15 November, 2018, 08 : 00 AM [IST]
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Ranjana Sharma, Mumbai
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The government of Goa, taking cognisance of the rampant sale of formalin-laced fish, has imposed a ban on allowing fish from other states in Goa for six months. The development was against the backdrop of a scare in the coastal state that formalin, a potential cancer-causing chemical, was being used to preserve fish.
This is the second time this year that the government of the coastal state has imposed a ban on the same issue. In the month of July, chief minister Manohar Parrikar has imposed a 15-day ban on the import of fish. However, the ban was lifted after the government introduced border checks to monitor the quality of fish imported to Goa.
The government of Goa has issued a official statement regarding the imposed ban. State health minister Vishwajit Rane, in his statement, informed, “The decision to ban fish imports is firm. The ban has been enforced for the next six months until all compliances are met and independent labs to check the quality of fish are in place in order to maintain the international quality of food safety. Only those having the requisite licenses under the Food Safety and Standards Act, 2006, will be allowed to import fish.”
He added, “The decision has been taken by the Government of Goa to ensure stringent measures are in place. We will be conducting meetings with top officials to further strengthen the proposal of setting up the land for the lab of the Export Inspection Council (EIC) to have independent agencies in place for testing food items.”
Rane stated that their government would serve the people of Goa in transparent manner and not create any kind of fear and anxiety in their minds. There is no question of listening to anybody’s representation when they have not even come forward to comply with FDA guidelines.
The minister criticised fish-importing traders failing to comply with the guidelines laid down by the Food and Drug Administration (FDA). He added that the government will set up testing laboratories with Central agencies like Export Inspection Council (EIC), Quality Council of India (QCI) and Food Safety and Standards Authority of India (FSSAI). No relaxation will be provided in the circular issued - first comes the health of the people and food safety.
However, he said, “The government will also reconsider to lift the fish ban before the completion of six months once all compliances are in place. Without that, there is no question of lifting the fish ban from the state. The decision has been taken in the interest of the state of Goa.”
In the month of October, the Goa government added four new entry points to check the fish import. The additional entry points that will be monitored by the Goa police were Mollem, Nhaibag, Kiranpani and Querim, along with Pollem and Patradevi. Through these entry points, the Goa police will verify and ban the unregistered fish trucks getting allow in Goa from other states.
The main objective of the registration was to rule out the fear of formalin-laced fish being imported into the state.
Natural formalin alternative
Meanwhile, S Sabu, assistant professor, quality assurance and food safety, Cochin University of Science and Technology, Kerala, is in the process of developing an innovative natural products for the application of preserving fish and vegetables.
Giving information about this, Sabu stated that his current research included the development of natural alternatives for fresh fish shelf life extension.
He has succeeded in developing a liquid natural preservative for the shelf life extension of fresh fish. It contains herbal plant (for instance, tulsi) extracts, fruit peels of selected fruits (pomegranate, lemon), etc. (known to contain natural antioxidants) and antibacterial agents such as phenolic and flavonoid compounds.
Sabu explained about Chitosan (a natural, non-toxic bio polymer) extracted from the shrimp and crab shell wastes also known to have excellent antibacterial and protective effects. The natural liquid preservatives have been developed at the school of industrial fisheries after incorporating the extractives, such as chitosan and its derivatives, from crustacean shell wastes, and phenolic and flavonoid compounds from fruit peels (pomegranate and lemon peel waste).
The research found that a combination of these extracts were found to be giving excellent results in extending the shelf life of fresh fish under chilled conditions than the items applied separately states Sabu.
Explaining about the latest research, Sabu said, “Chitosan the naturally abundant and renewable polymers have excellent properties such as biodegradability, bio-compatibility, non-toxicity and a potential food preservative of natural origin.”
“The peels of pomegranate fruit were reported to have many bioactive phytochemicals and had significant free radical scavenging properties can be utilised as anti-microbial agents, as food disinfectant and bio preservatives,” he added.
“Pomegranate peel extract has also proved to be a natural ingredient in preventing rancidity. Lemons have antimicrobial and anti-inflammatory properties. Unique compounds found in citrus, which are rarely seen in other plants, are flavanoes, flavanone, glycosides and polymethoxylated flavones,” Sabu said.
He added, “The extraction and characterisation of chitosan, its derivatives and fruit peels were conducted at the research laboratory of the School of Industrial Fisheries, CUSAT. The storage studies conducted in various seafoods (Indian white shrimp, seer fish, yellow fin tuna, mackerel, etc.) revealed that the edible coating of chitosan, combined with pomegranate phenolic extract and lemon peel extract, on seafood enhance the biochemical, microbial and sensory qualities during chilled storage.”
“The standardisation of developed liquid natural product is at its final stage. This natural alternative for fish preservation is very cheap, easy to use (by spraying/dipping fish or can be incorporated in ice during the time of ice manufacturing),” Sabu stated.
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