‘FSSAI is working towards felicitating whistle-blowers who report adulteration'

Time of India

10 hours ago

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In-charge of the state food testing laboratory, Chaturbhuj Meena speaks to Shikha Yadav on their efforts to curb adulteration, the role of lab in detecting unsafe food and the required support to make enforcement more effective and citizen-friendly.
Q: What are the most common adulterants detected by the lab?
A: We've detected a wide range of adulterants. In milk, we frequently find water adulteration, use of milk powder in curd, and starch (arrowroot, refined flour, potato starch) in paneer and khowa. In some samples, milk fat is replaced with cheap oils or vanaspati. Ghee has shown traces of artificial fragrances and non-edible oils. Sweets made from milk products like paneer, chhena, and khowa often contain starch.
In mustard oil, we have found cheaper oils mixed with artificial colours and synthetic mustard essence. Fruit-based products like jams, jellies, and drinks sometimes contain starch, modified starches, and sweeteners, with no real fruit content. Pulses such as arhar and masoor are sometimes artificially coloured. Sweets like jalebi, laddoo, and boondi often contain non-edible synthetic dyes like metanil yellow.
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In turmeric, both whole and powdered, lead chromate and rice flour are common adulterants. Red chilli powder often contains coloured stems and dust.
Q. How is food purity tested in the lab?
A. For example, we use the iodine method to test the purity of paneer. Upon finding it adulterated, the next step is to identify if the adulterants are harmful or not. It, however, can be done in a high-end lab.
Q: Is the current infrastructure and manpower at the food lab adequate?
A: With the addition of junior analysts on an outsourced basis, we are currently training them to build capacity.
Once they are fully trained, the manpower should be sufficient for now. However, we need permanent posts to be filled.
Q: What are the major challenges in ensuring timely detection and reporting of adulterated food samples?
A: Though we are now equipped with modern instruments and trained manpower, our work could improve significantly if the procurement and payment processes for essential materials, like chemicals, consumables, and glassware, were handled directly at the lab level.
Day-to-day operations, including NABL-related work, electricity, and water, also require more autonomy and timely budgeting.
Q: How can common citizen directly approach the lab to get a food sample tested?
A: Under Section 40 of the Food Safety and Standards Act, any citizen can have a sample tested. This provision has existed since the 1954 Prevention of Food Adulteration Act. The idea is to empower the public in the fight against adulteration.
FSSAI
is also working towards felicitating whistle-blowers who report adulteration.
Q: What kind of policy or administrative support is needed to boost lab efficiency, faster enforcement, and improve food safety?
A: Currently, one food safety officer is responsible for nearly 50,000 food business operators in each district. We need more officers, better equipment, and vehicles. Most importantly, active support from the police and administrative authorities is crucial. Ideally, sub-divisional magistrates (SDM) should again be given powers as adjudicating officers to enable quicker action.
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