|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Food industry avers harmonisation of stds to spur global market presence
|
|
Saturday, 24 June, 2023, 08 : 00 AM [IST]
|
|
Nandita Vijay, Bengaluru
|
Indian food industry avers that harmonisation of food safety standards will propel its global market presence. Currently, even as India is among the top in food production countries, its international presence in this segment is limited. Technologies like Blockchain, Internet of Things and Artificial Intelligence help achieve accurate, consistent and convenience to ensure food safety practices are maintained right through the value chain.
Experts in the food industry and research institutes across India attribute it to lack of awareness, infrastructure and human resources. Food safety is critical from production to consumption. This brings traceability and transparency to the fore. The rising consumer awareness on the importance of food safety and quality, and rapid globalisation, food companies are increasingly realising the importance of food safety, they said.
Food safety is important from production to consumption. This is where advanced food testing takes centre stage. From pathogen detection, identification confirmation, quality control organisms, allergen detection, GMO (genetically modified organism) screening and quantification, next generation sequencing for species identification are deployed to ensure food safety.
At the India Food Safety Conclave organised by Food Safety Works with the theme, Connecting India for Safer Food, Dr Sridevi Annapurna Singh, director, CSIR-CFTRI, Mysuru, noted food injuries to health is a hazard. It brings in the need to ensure safety practices are maintained right from agriculture where seeds, soil, water, fertilisers need to be carefully looked into. Even during post- harvest, there is need to closely watch over moisture content of the produce. From farm to plate there have been several instances of unsafe food with contamination.
Quoting World Health Organization statistics that 1 in 10 fall ill worldwide because of food safety issues, the CFTRI chief, noted that these instances occur because of microbiological contamination, food additives like flavours, colours and antioxidants, veterinary drug residues, toxic metal content. There are environmental factors and allergens too that can result in foods to be unsafe.
Food industry is driven by cost, convenience and technology. Commercial processing has improved the shelf life of products, provided variety and value addition. This is we see that food standards are put in place to offset a food-borne disease, stated Dr Singh.
Noting that packaging has a major role to play, Dr Singh said barrier packs are expensive and 30 per cent of the food is packed with single-use plastics. There is scope for research and development of eco-friendly packs.
On a concluding note, Dr Singh, in her inaugural address, reinstated that India needs to further accelerate its efforts in food safety. "This is by putting in place a rapid food safety management system, robust packaging and labelling, efficient testing and validation protocols."
Dr Sanu Jacob, director, National Food Laboratory, Chennai, FSSAI, provided a global perspective on the food regulations and the India story -
going forward it is transparency and traceability in food supply chains with data driven blockchain verifications from farm to fork. Authentication, analysis of contaminants based on the new regulatory requirements of FSSAI, prediction of spoilage, automation and strengthening of laboratory will augur well for the Indian food industry. This would require augmenting the lab infrastructure. "Currently India has only 232 food labs catering to a 1.4 billion population. Every district needed a lab," said Dr Jacob.
Deliberating on the food safety management systems, was Sarika Agarwal, founder and managing director, Food Safety Works, along with Prakash Mylar, associate manager, MTR Foods, Ramesh Mallegowda, quality assurance, Herbalife, and Benz Thomas, BRCGS, stated food safety culture needs to be embedded with training and strong reporting practices.
|
|
|
|
|
|
|
|
|
|