As the world observes World Food Safety Day on Sunday, experts from Punjab Agricultural University (PAU) have issued a stark reminder that contaminated food and water are responsible for millions of illnesses annually, underscoring food safety as a critical public health issue.
Theme and Expert Insights
This year's theme, "From Burden to Solutions – Safe Food Everywhere," emphasizes the shift from recognizing the problem to implementing effective measures. Renuka Aggarwal, a scientist at the College of Community Science, stated that unsafe food is entirely preventable with proper vigilance at every stage, from purchase to preparation.
Kiran Bains, Dean of the College of Community Science, highlighted the importance of consumer awareness. She urged individuals to read labels critically and adopt evidence-based practices at home, noting that food safety is a shared responsibility where every household plays a crucial role.
Label Reading as First Line of Defense
The experts advised that reading beyond labels is the primary defense against contaminated food. They recommend checking the FSSAI license number and logo, scanning ingredient lists for hidden sugars or hydrogenated fats, and comparing nutrition facts per 100 grams rather than per serving. Consumers should also watch for trans-fats, misleading claims like 'multi-grain' or 'natural,' and allergens. Aggarwal cautioned that expiry dates indicate safety, while best-before dates refer to quality, and the two should never be confused.
Preventing Contamination in the Kitchen
Spotting contamination is vital. The experts emphasized washing hands with soap for 20 seconds, separating raw and cooked foods, and respecting the temperature danger zone of 4°C to 60°C. Bains noted that cross-contamination is the silent culprit in most kitchens and called for clean water and pest control in grain storage to prevent salmonella, E. coli, and mold-related toxins.
Proper storage practices are essential: raw meat must be sealed and stored on the lowest refrigerator shelf, leftovers should be refrigerated within two hours, and frozen food should be thawed only in controlled conditions. They urged people to wash produce under running water, store dry goods in airtight containers, and label home-stored items. Unsafe shortcuts like thawing food on the counter or washing vegetables with soap should be avoided.
Food Adulteration: A Serious Threat
Food adulteration remains a major concern. FSSAI data shows that over 33,000 food samples failed quality tests in 2023-24, with complaints rising by 63% the following year. Spices, milk, and jaggery were among the most commonly adulterated items. Aggarwal emphasized that while adulteration is alarming, consumers are not helpless.
The FSSAI DART manual provides rapid home tests, such as using litmus paper for detergent in milk, hydrochloric acid for dyes in turmeric, and simple water checks for honey and pulses. Common adulterants include urea in milk (causing kidney damage), metanil yellow in turmeric (linked to neurotoxicity), Sudan dyes in chilli powder (carcinogenic risks), and argemone oil in edible oils (leading to epidemic dropsy). Simple household tests, like rubbing chilli powder on white paper or floating black pepper in alcohol, can instantly expose adulteration.
Call to Action
The experts urge citizens to report suspicious products through the FSSAI food safety connect portal or toll-free number 1800 11 4420, and to embrace the Centre's Eat Right India campaign. Bains concluded, "Food safety begins in your kitchen, but its impact extends to the nation's health."
