Raw milk consumption- Hazards and their control

Milk is a life sustaining food that can provide almost all the nutrients required by a human being. The dairy industry as we know to day is a high tech venture that involves high expenditure to ensure that the consumers get only safe milk after necessary tests are done. Consider the plight of vegetarians whose dietary habits do not permit consumption of high protein foods like egg, meat and fish and who depend on milk for deriving most of their protein requirements. For them milk is elixir of life though there are a few protein sources in the plant kingdom that can furnish proteins in the diet, albeit of a lower quality nutritionally. Since the world has moved away from small sized milk farms serving locally to huge mechanized and automated dairy conglomerates with adequate infrastructure to distribute their products over thousands of kilometers with absolute guaranteed safety, most consumers do not bother about safety relying heavily on the industry to ensure the same. It is only recently that a small movement started some years ago by some people to consume raw milk has grown into a phenomenon attracting all round attention. Though food scientists will never vouch safe for the safety of raw milk without pasteurization, those patronizing this product are least deterred and if latest reports are to be believed raw milk consumption is growing in a country like the US where there are sizeable patrons posing challenge to the organized dairy sector. Read further to understand and form your own opinion regarding this new phenomenon. 

"The numbers say it all. There were only six raw-milk dairies in the state in 2006. There are now 39 — more than double the number in 2013 when there were 18. All are Grade A licensed dairies, which means their milk must meet the same food-safety standards as milk from conventional dairies. State officials say the number of raw-milk dairies will likely continue to climb. Raw milk is milk that hasn't been pasteurized. When milk is pasteurized, it is heated to a high enough temperature to kill disease-causing bacteria such as E. coli , Salmonella andlisteria. Health officials warn that children are especially vulnerable to pathogens in raw milk, primarily because their immune systems are still developing. State law in Washington requires that all retail raw milk products carry a warning label that states: "WARNING:  This product has not been pasteurized and may contain harmful bacteria.  Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from use of this product." Despite numerous outbreaks and recalls of raw milk across the country and warnings from federal and state agencies about the potential dangers associated with drinking raw milk, demand is strong. And continues to grow. A passionate lot, raw-milk advocates have a range of reasons for avoiding pasteurized milk. Many say they can drink raw milk without experiencing allergic reactions such as bloating and other digestive discomforts. Others like that it often comes from family farms, in contrast to what they refer to as "factory farms." Still others laud it for its power to cure ailments ranging from arthritis to cancer — claims that the Centers for Disease Control and Prevention says are anecdotal and not based on science. And, most raw-milk consumers say that it just plain tastes better. "The real deal" is a popular rallying cry in raw-milk circles. "The cat's been let out of the bag, and no one's going to be able to put it back in," said Jim Sinnema, owner the Old Silvana Creamery north of Seattle, referring to the growing popularity of raw milk. The U.S. Food and Drug Administration bans the interstate sale or distribution of raw milk. In other words, raw milk produced in one state cannot be sold in another state. The U.S. Pasteurized Milk Ordinance requires that milk sold across state lines be pasteurized and meet the standards of the ordinance. A dozen states currently allow raw milk sales at retail outlets. Among them are California, Idaho and Pennsylvania. However, the milk has to meet certain  standards, usually Grade A standards. Sixteen states ban raw milk altogether. With Washington state's requirement that raw-milk dairies be licensed as Grade A, the operations must be inspected and have their milk tested on a regular basis. It's a practical way for dealing with reality. If raw-milk sales are illegal, say many public health officials, consumers will seek it out anyway, putting themselves and their families at risk. Here's the rub — raw milk requires more tests than conventional milk. Yong Liu, manager of  the microbiology lab at Washington state's Agriculture Department, said since raw milk is not pasteurized, it must also be tested for foodborne pathogens, in addition to the same quality-control tests performed on pasteurized milk. The five pathogen tests are for Salmonella, Listeria, campylobacter and two types of E. coli. Up to nine tests are often conducted on raw-milk samples. Washington officials say raw milk is one of the highest risk food products for sale in the state."

Milk is a rich food and naturally it is more vulnerable to spoilage by many bacteria within a matter of few hours causing irreparable damage to its flavor, taste and texture. In a country like India where milking is done manually without using vacuum machines, the shelf life can be expected to be extremely short. Fresh milk vending still exists in the country but care is taken to deliver the extracted milk within a couple of hours and the buyers do not lose any time to boil the milk to kill all microorganisms which may be present in the product. If the maintenance of cows are scientifically efficient, if the milking person is hygienically "clean", if the utensils are washed thoroughly and if the milk is immediately chilled there is no reason why it should not keep for a day or two without "splitting". But large scale distribution of raw milk may be inconceivable in India because of the sanitation limitations at all levels. As for the claims that raw milk is superior to pasteurized milk, the jury is still out and unless scientifically proven will not stand critical scrutiny. As long as the avowed devotees of raw milk are prepared to take "risks", no one can grudge their privileges, if one can all them so!

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

How ridiculous Indian Food Laws can be! The license seems to back!

There was a time when licensing raj was rampant in the country with the government bureaucrats wielding literally dictatorial powers to decide who is allowed to start an industry which was largely responsible for the stagnation in the manufacturing sector for many decades. This also ushered in the unbridled corruption environment where for every thing to do with the government the citizen has to pay "bribes". One can see where this has taken the country and to day corruption scandals are rules of the day rather than exceptions. As for food processing there were several departments of the government both at the center as well as at the state level, treating the entrepreneurs like dirt dampening the national entrepreneurial spirit very significantly. Then came hope when the Central government brought in the much touted Food Safety and Authority of India to consolidate all laws pertaining to food manufacturing, Alas, what one sees to day is total chaos and gargantuan road blocks before the industry in the form of untenable demands from this arrogant agency. It is still in the fresh memory of people in this country how the "authority" tried to destroy an entire industry recently by banning its products on fictitious technical basis, though the judiciary had to step in to checkmate the authoritarian action of the "authority" ! Why it is so much obsessed with noodles is a big mystery because its latest assault comes in the form diktats ordering a particular manufacturer not to market its branded noodle for reasons known to them only. Here is a take on this interesting behavior of the "authority"   

The instant noodles brand launched by Ramdev's Patanjali does not have food safety approval, the central regulator FSSAI has said,  a charge that the yoga teacher has denied. "Neither Patanjali Yog nor Aayush, which are the two brand names under which Ramdev's company have got licenses, have got any approval for manufacturing instant noodles," said Ashish Bahuguna, the acting CEO of the FSSAI or Food Safety and Standards Authority of India. He said that only 10 companies have approval for manufacturing noodles. Ramdev rubbished the claim and said that his company had taken permission from the regulator. "I think there is some misunderstanding on this.  Patanjali Atta noodle have product approval for manufacturing," he said. Patanjali said in a statement that it has license in the "pasta" category, which includes noodles. But the food safety regulator said the company needed separate permission to make "Atta" or wheat noodles."

Earlier the food industry had to submit the label of the product it intends to make to the government agencies and if there was no response., it could go ahead with the marketing. To day FSSAI wants each and every food handling unit including the mom and pop kitchens to take license from it and renew the same every year! While big companies may have the wherewithal to meekly submit to their diktats, it is the poor micro sector that suffers because of various constraints. Is it not a tragedy that FSSAI is least concerned about critical foods like milk, food grains, spices, edible oils, sweetmeats etc which are adulterated day in and day out across the country putting the lives of hapless citizens into jeopardy, doing nothing? Earlier this bureaucratic and authoritative organization is dismantled, better it will be for the country. In stead the responsibility of managing food safety must be left to the state organizations based on well defined national guidelines. What is needed is pumping massive funds into these state level food vigilance agencies to strengthen their infrastructure and personnel, in stead of wasting precious resources on a top heavy bureaucratic organization centered in Delhi in the name of food safety.

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

WATCH OUT FOR GOATS AND CHICKEN NEXT DOOR!-NEW URBAN POLICY

Fast urbanization is a problem faced by practically every country and its snow balling effect on food security is well known. Imagine what will happen if all the rural folks migrate to cities looking for better earning opportunities as agriculture, especially in a country like India with very small individual holdings, is never a route for achieving a decent quality of life. In spite of massive subsidization of agriculture, farmer suicides continue unabated and there does not appear to be any consensus as to the right approach to tackle this grave human problem. While land consolidation is often talked about as the major pre-requisite for making cultivation remunerative, political philosophy often prevents such land reforms as vote bank pursuit seems to be more important than national development. Against this background the recent development in the West to make urban areas some what rural through encouragement of animal breeding is interesting.

"Two efforts are underway to more easily allow residents to keep chickens and goats in Denver, though the two movements could intersect with one another. The Mayor's Sustainable Food Policy Committee is reviewing one legislative effort that would allow residents to keep food-producing animals without a permit. The second effort is being led by a citizen who has proposed taking the issue to voters in November. It is possible that the legislative effort could be overshadowed by the ballot initiative proposed by James Bertini, a longtime advocate for food-producing animals and director of Denver Urban Homesteaders. If the initiative makes the November ballot and voters approve it, the legislative effort could be complicated. If the initiative makes the ballot and is rejected by voters, City Council members may be less likely to approve the legislative proposal.Bertini says if the city acts quickly and approves a streamlined, less onerous process for allowing food-producing animals in Denver, then he would abandon his effort".

It was Prof Abdul Kalam who first propounded the philosophy that rural areas must be "urbanized", providing some of the comforts of city living though how far such a concept can be translated into reality is some thing to be seen. The move to allow urban households to have their own meat animals is fraught with lot of implications. How can the neighborhood tolerate a few house having their chicken, goats etc disturbing their peace and damaging their properties? What about the stench emanating from such households having some animals? How are these animals going to be slaughtered? Probably in course of time some clarity may emerge on these issues. Phenomena like urban farming, sky gardens, roof top gardens etc are invariably based on passion and commitment by a few and how far the interest can be sustained remains to be seen.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

TIGHTENING REGULATIONS ON FOOD TRUCKS-IMPROVING CONSUMER SAFETY

Any venture during its infancy needs protection and consideration till grows to a level of reasonable strength and self reliance. This is true of the nascent mobile food vending movement taking roots in the US. Unlike in India where food safety consciousness is at a very low level, the US consumer is super sensitive to the dangers posed by ill managed food handling joints and this is reflected by the current efforts in bringing this food vending outlets into the main stream catering sector through safety standards and monitoring. Naturally there is some resistance to this move by the safety authorities because of added cost and logistical constraints but in the interest of consumer health, government cannot shirk its responsibility in this area of vital concern. According to present thinking of the authorities, food trucks that span the entire country have come of age and as an institution serving consumers they will have to be transparent in their activities which can be brought about by regular inspections, grading etc.

"The new policy would require about 6,000 catering trucks operating throughout the county to undergo three inspections a year: two graded inspections and one certification inspection. Depending on the outcome, the truck would have to display a placard with a grade of "A" (scoring above 90 percent in food safety and quality), "B" (scoring above 80 percent) or "C" (scoring above 70 percent). Any truck scoring below a C grade would be shut down. If the new policy is adopted Tuesday by the Los Angeles County Board of Supervisors, the trucks - known as "mobile food facilities" - would also have to disclose detailed route information so that county inspectors can easily find them for random checks. A manager of Royal Catering Co., which runs trucks in Torrance, San Pedro and elsewhere, said the new policy is unnecessary. "People think we just drive a truck somewhere and start selling food," said the manager, who didn't want her name used because she was not authorized to speak for the Lynwood-based company. "That is not the case. We undergo a number of Those in the industry say the policy appears to be another attempt to legislate the trucks out of business. Restaurant owners have long complained that the trucks steal business, block city streets and create other traffic hazards. Cities on The Hill recently enacted zoning laws that restrict how the trucks can operate: In Rancho Palos Verdes, they must move at least 500 feet every 10 minutes, and in Palos Verdes Estates, they must park within 250 feet of a restroom facility. The Los Angeles City Council began looking at new regulations for mobile food trucks in August of this year, due largely to complaints from area chambers of commerce. Most cities, including those in the South Bay, require certification and business license fees for these trucks, but defer to the county for health inspections of restaurants and other eating establishments. Currently, the county requires the trucks to be certified and inspected once a year. If county leaders adopt the new policy, cities must then pass conforming ordinances allowing health officials to inspect trucks that operate in their boundaries, Fielding said. As of now, the policy would only affect trucks and carts that operate in unincorporated areas, such as county areas near Harbor City and in Marina del Rey. It would go into effect within 30 days".

Of course the complaints regarding the functioning of food trucks were orchestrated by the organized business body probably because of business threats posed by food trucks to regular established caterers in many cities where they appear to be enjoying increased patronage from consumers. How ever, illogical restraints, difficult to comply with firman and harassment can sound the death knell for this nascent movement. All said and done, mobile street vending players do serve a useful role in meeting the needs of a substantial segment of the consumer community aspiring for new and diversified tasting foods at affordable cost and a balance needs to be struck between the need for consumer protection and the imperatives of a new emerging business with high growth potential.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TRUCKS-SOME RESTRAINTS

Licensing is supposed to be a dreaded word because of the complex procedures involved in applying for such a license and getting the same. One can understand these problems in a country like India where procedural delays are normal and patience of the people seems to be unlimited. But entrepreneurs in the US complaining about licensing problems is some what odd considering the modern administrative infrastructure this country has established and the relentless efforts to reduce paper "load" on citizens dealing with the government. The Food Truck phenomenon which is becoming wide spread is liked by American consumers and there are hundreds of such trucks operating in the metropolitan areas of the country. Probably one has to understand the dilemma of the safety agencies in granting licenses indiscriminately because these street food vendors can cause harm to consumers if adequate minimum facilities are not built into the vending

"Food trucks are a natural part of the innovative culinary process and they make particular sense for Boston. Boston is a walking city — built on a human scale — and it fits perfectly with eateries that sell on a street corner. Boston is a magnet for immigrants, who often have the skill to create a great meal but not the capital to set up a full restaurant. Boston has a dearth of affordable real estate, and food trucks are a small-saving way of delivering new food options. So what's stopping food trucks from proliferating in Boston? The most common complaints are "complex licensing and zoning regulations'' — would-be vendors say licensing can take many months. Food trucks do need to be licensed, at least to ensure safe food. Moreover, trucks should be charged by the government when they occupy public space. (Private landlords can presumably make their own arrangements.) Controlling public space and protecting public health are legitimate reasons for regulation, but the loudest voices against food trucks often come from restaurateurs complaining about competition. Preserving the monopoly power of local eateries is a terrible reason to restrict food trucks. As in many other areas, a one-stop permitting process that aims at providing speedy approval seems like a step forward. While I admire the Food Truck Challenge in City Hall Plaza to bring food trucks to scale, we should give up on micro-managing the location of every food truck. Instead, public spaces should be rented to food trucks, so the space will go to the truck that values it most. Food trucks can improve Boston's streets and Boston's palates — they just need to be free to do so.Food trucks are a natural part of the innovative culinary process and they make particular sense for Boston. Boston is a walking city — built on a human scale — and it fits perfectly with eateries that sell on a street corner. Boston is a magnet for immigrants, who often have the skill to create a great meal but not the capital to set up a full restaurant. Boston has a dearth of affordable real estate, and food trucks are a small-saving way of delivering new food options. So what's stopping food trucks from proliferating in Boston? The most common complaints are "complex licensing and zoning regulations'' — would-be vendors say licensing can take many months. Food trucks do need to be licensed, at least to ensure safe food. Moreover, trucks should be charged by the government when they occupy public space. (Private landlords can presumably make their own arrangements.) Controlling public space and protecting public health are legitimate reasons for regulation, but the loudest voices against food trucks often come from restaurateurs complaining about competition. Preserving the monopoly power of local eateries is a terrible reason to restrict food trucks. As in many other areas, a one-stop permitting process that aims at providing speedy approval seems like a step forward. While I admire the Food Truck Challenge in City Hall Plaza to bring food trucks to scale, we should give up on micro-managing the location of every food truck. Instead, public spaces should be rented to food trucks, so the space will go to the truck that values it most. Food trucks can improve Boston's streets and Boston's palates — they just need to be free to do so".

Does it give some solace to Indian entrepreneurs who are driven from pillar to post with wads of notes to grease the palms of the babus who man the post dispensing licenses? Of course no corruption or bribing may be involved in the US system but there is an element of thoroughness in vetting the applications which could cause delays. Besides the Food Truck system of food vending is relatively a new concept and it is going to take time to evolve an efficient fool proof safety protocols for these vending contraptions. Also to be kept in mind is the repercussions of indiscriminate licensing on established eateries and the possibility of traffic obstructions caused by the parking of the trucks in some roads that may affect the civic standards adversely.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

COTTAGE FOOD INDUSTRY-SPECIAL CONSIDERATION FOR SUSTENANCE

Co-existence of small and big is always fraught with many problems and same is true with regard to food manufacturing also. Invariably all rules and regulations by the governments world over are framed keeping in mind the operations of big industries which are visible while small players and micro-enterprises are put into lot of difficulties in conforming to state laws which are too stringent for their liking. Take the case of HACCP which is practically becoming mandatory in many countries to make sure foods manufactured are safe for consumers. How many cottage industry players can implement this scheme with their meager resources? The policy makers in a dilemma regarding this Hobson's choice and probably end up having dual approaches for these two different sectors. Here is an example of a strategy adopted in the US in some states.

"The legislation will allow anyone who makes less than $15,000 annually selling "non-potentially hazardous food" — such as jam, jelly and pies — to prepare the items in a home kitchen and sell them at roadside stands and farmers markets. It also spells out what can't be sold — items such as milk, milk products, meats, acidic foods or foods requiring temperature control. The legislation requires no licensing and no health department inspections. However, labels must contain the same information as they do now: ingredients, allergen information, product name, net weight and the name of the responsible party or vendor. Labels also must carry a disclaimer: "Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture ." Prior to the legislation, products had to be prepared in a licensed, commercial kitchen with specific equipment and meet a detailed list of requirements, said Kevin Halfmann, a food policy specialist with the state agriculture department."

The above strategy sounds reasonable and logical as the risk of serious food borne diseases is rather limited when it comes to foods containing high sugar and salt. Also true is that foods with high acidity like pickles are also relatively safe and they also need to be included for exempting from licensing and frequent inspections. What is not permissible is to sell these products loose and insisting on suitable packing and suitable labeling for accountability purpose and such a provision is justifiable keeping in view the safety of consumers at large.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

UNORGANIZED FOOD PROCESSORS-SAFETY ISSUES

Micro enterprises, confined largely to cottage scale processing of foods do not have the wherewithal to judge the quality or safety of the products made by them. They generally do not use sophisticated process technologies, confining them selves to dehydrated, fried, baked, pickled and sugar preserved products. Most of these products are relatively stable for a few days and do not pose high safety risks. Governments with responsibility to assure food safety to the consumers are always pulled between the plight of small processors and the potential risks the foods produced by them pose to the public. Here is an example from the US itself where the share of micro food enterprises is negligible in the market.

"Legislation that eased restrictions on cottage food businesses in Wyoming has touched off a debate over government's role in overseeing homemade food products. Some health officials worry rules that allow home-produced foods to be sold without inspection at farmers' markets and roadside stands expose people to risk from food-borne illness and unlabeled allergens. They also say inspectors can regulate cottage foods without placing an onerous burden on the people who produce them".

In India food processing in the so called unorganized sector is more than that by the organized licensed industries and there is little control government has on the quality and safety of the products made by the former. While in urban areas Municipal Health Officer is "supposed" to keep an eye on food handling groups including restaurants, very little is done in practice due to severe constraints vis-a-vis technical man power and monitoring infrastructure. As for rural areas it a free for all situation with any one and every one being able to deal with food, unnoticed, unchecked and unconcerned!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

PATENTED SOYBEAN TO GO GENERIC?

One of the concerns being raised in every forum that debates the pros and cons of GM crops, is the high rate of royalty farmers have to pay to the seed supplier for using the technology. The recent decision by one of the pioneers of GM technology Monsanto Chemicals of the US not to renew its patent on GM soybean after its expiry in 2014 appears to be a ploy to deflect the on going anti-trust investigation by the concerned authorities.

"The letter countered a widespread impression in the agriculture business that Monsanto planned to force farmers and seed companies to migrate to a successor product called Roundup Ready 2 Yield, which will remain under patent and is more expensive. The issue has potentially broad implications for the agriculture industry because Roundup Ready soybeans will be the first widely grown biotechnology crop to lose patent protection since gene splicing became a mainstay of crop science in the 1990s. Because farmers and seed companies would no longer have to pay royalties to Monsanto on the gene after 2014, Roundup Ready soybeans would become agricultural biotechnology's equivalent of a generic drug.

Such a move may buttress the argument against seed monopolists like Monsanto to some extent but whether this is a one time exception or going to be a future trend remains to be seen. One of the serious reservations about genetically modified foods has been the incorporation of terminator genes that forces the farmer to purchase the seeds from the supplier every time new crops are to be raised, restricting his ability to generate his own seed materials from the previous crops.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SELLING RAW MILK- RETURNING TO OLD WORLD PRACTICES!

Selling raw milk is a common phenomenon in India as the reach of organized dairies is limited to urban areas. Even in cities like Mumbai fresh milk is delivered to hundreds of households in the morning by the owners of small dairy farms located in the outskirts and there does not seem to be any problem regarding the safety of milk supplied fresh. Probably the prevailing practice of "cooking" the milk achieves sterilization and as long as the acidity is within limits, milk is unlikely to be spoiled at the consumer end. But in many developed countries practically 100% of milk consumed is supplied after pasteurization by the organized dairies and consumers have developed taste and convenience in using such milk directly without additional heating at home before consumption.

Ban on selling fresh milk, in place in some of the countries, is based on the experience that such products tend to carry pathogenic infections having serious health consequences but economic compulsions seem to be forcing a return to the old practice of selling fresh milk, discouraged till recently."With dairy farmers struggling to make ends meet worldwide, many are turning to selling raw milk – straight from the cow and unpasteurized. In Pennsylvania, the nation's largest raw-milk permitting state, 122 farms have permits. Another 35 are in the permitting process right now. Some farmers are selling 1,000 gallons a week at $3 a gallon. That's powerful incentive".

Excess milk production combined with progressively reducing procurement price offered by milk processors is forcing some of the milk producers to sell directly, though their outreach is some what limited compared to the large retailing net work that distributes packed milk in pasteurized form through the super markets. In a country like USA where "local produce movement" is getting stronger day by day, selling fresh milk locally may sound logical as such products carry lower "carbon loads". Whether Americans will emulate Indians in using the ubiquitous milk "cooker" or domestic pasteurizers of smaller capacity is going to be a part of the kitchen appliances in that country, to make the milk safer, remains to be seen.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com