DRINKING WATER SOURCES IN CHENNAI-E.COLI CONTAMINATION

The very mention of E.coli has become scary in the light of the European food poisoning episode claiming many innocent lives besides causing extensive kidney damage to many consumers. Here is a typical example of an innocuous bug assuming monstrous proposition for which man has to bear the responsibility. Knowing pretty well for years that some strains of E.coli are becoming dangerous and resistant to many antibiotics, precious little has been done to evolve appropriate measures that could pre-empt any serious food poisoning by these versions. That contaminated water used for processing was the source of contamination does not evoke any surprise because of large quantity of water required for the food industry and how this bug got into the bean sprouts which cause the havoc in Europe is still a mystery considering that under HACCP regime, water quality is definitely a critical point requiring focused attention. Recent news that the drinking water supply source in Chennai contained E.coli was received with some concern though the authorities claim that after treatment before delivery the water is safe for consumption.

The TNPCB has been monitoring the water quality under the Central Pollution Control Board's Monitoring of International Aquatic Resources System programme from February this year. The samples are taken every month and tested at the TNPCB's laboratories for various parameters, including the level of pH, nitrate, chloride, total hardness, calcium hardness, sulphate and magnesium. Tests by the Tamil Nadu Pollution Control Board show the presence of coliform bacteria in samples of untreated water drawn from Porur, Red Hills, Poondi and Veeranam waterbodies, which serve as sources of supply to the city. "Coliform contamination in the surface water is a common phenomenon due to unhygienic anthropogenic activities before chlorination," sources in the board said. Chennai Metrowater supplies a total of 710 million litres a day to the city, of which 695 mld is through pipes. Engineers of the Quality Monitoring Wing of Metrowater said: "Water is supplied only after treatment and the treated water does not have any coliforms. It is tested before being supplied to the residents." Sources in the Water Resources Department, said that no effluent or sewage disposal is allowed in these waterbodies.Residents of Red Hills said the tank's bund was used as an open toilet. "There are no security personnel to guard the entire perimeter. There are many residential areas surrounding the tank and people use the water for purposes other than drinking," a resident said.

The mute question is how can there be negligence on the part of the water supply agency to ensure that the source is protected from contamination due to uncontrolled use of the water bodies for waste dumping and defecation, both containing high levels of E.coli, some of which could be virulent. Though chlorination is routinely done at the water processing facilities, there cannot be iron-clad guarantee that 100% disinfection is achieved, especially if organic load is high in such water sources. The strain on the processing facilities will increase many fold if the incoming water has high BOD or if it has come into contact with fecal matters. A high degree of risk is involved if water sources are not well protected from dangerous human activities near them.

V.H.POTTY
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POLYSTYRENE FOAM CONTAINERS-A LITTER HAZARD?

Recent reports that the ever progressive state of California in the US is about to ban the use of polystyrene plastic is a welcome news for many environmentalists and enlightened citizens, knowing well about the darker side of this fossil fuel based product. While expanded polystyrene is extensively used for packing foods or as disposable containers, extruded polystyrene is the most popular insulation material being a bad conductor of heat. Being made from petroleum chemicals its safety for food contact applications is questionable while it has very poor biodegradability credentials. It is worth emulating the US in abolishing polystyrene which has many natural alternatives.

"Expanded polystyrene foam, commonly known as Styrofoam, is a lightweight plastic that, when littered, is often carried from streets through storm drains into the ocean. It accounts for 15% of storm drain litter, according to the California Department of Transportation. It is the second-most-common type of beach debris, according to a study by the Southern California Coastal Water Quality Research Project. Fifty California jurisdictions have already banned foam takeout food packaging, including Huntington Beach, Santa Monica, Malibu and Ventura County. "There are all these jurisdictions in California that have to control trash and reduce their discharges of trash to waterways, and they're having a hard time complying because foam litter is so hard to control. That's the reason for this bill," said Miriam Gordon, state director of Clean Water Action, a national advocacy group that sponsored SB 568".

One is justified in getting scared using polystyrene, especially for food contact applications, considering that it is suspected to be linked to neural damage and cancer. It is unfortunate that millions of people who use polystyrene disposable cups and plates are totally unaware of the dangers lurking behind this plastic material. Take out dinners and frozen meals are invariably packed in polystyrene containers, ready for nuking in microwave oven and how much "leachate" emerges at higher temperatures is still not certain. Polystyrene, like any other plastics, can be recycled but the needed facilities are far and few.

V.H.POTTY
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THE "FOOD PLATE"-HOW TO MAKE IT EQUITABLE?

The word 'food" means different things to different people. Those who are over consuming, it is a question of the sensory pleasure they get out of eating more and more rich foods while poor people with insufficient quantity to access their needs fully are under consumers. There are also population considered mal consumers who do not eat nutritionally balanced food due to poverty or ignorance. One of the most blizzare developments modern world has seen is co-existence of over consumed and under consumed categories of population in all countries whether rich or poor with the former, due to their affluence form an island amongst the unfortunate impoverished fellow denizens. Wealth distribution to narrow the gap between the poor and the affluent does not take place in spite of many so called poverty eradication policies that are touted by each country but on the contrary the chasm is widening which is hurtling the world towards anarchy and devastation. The rich man's club, going under the crisp banner of G8 makes tall promises but defaults when it comes to implementation. Food prices which are sky rocketing will exacerbate the crisis further leading to food riots, as seen in 2008, in more than 35 countries considered vulnerable to potential starvation. Unless there is a clean break from the failed policies of the past and food does not assume a center stage role in new policies, future of this planet is likely to be bleak.

"From the 1960s, with growing evidence and conviction, environmentalists have warned that human reliance on the eco-sphere might be threatened. Public health analysts spotted the transition from problems of under-consumption to those of over- and mal-consumption. Mass hunger sits alongside mass obesity. This distortion is no longer one where the rich world is fat, and the developing world is thin; even sub-Saharan Africa now has an obesity problem. The evidence of this mismatch between policy and reality has been growing for decades. It ought to be centre-stage on every government's food policy agenda. The tragedy is this isn't the case. For a moment, when in 2006-08 world food prices rose, even rich countries looked worried. Fresh from the banking crisis, no one wanted food destabilisation too. An emergency world conference was scheduled. But even before it was held, prices began to drop. Sighs of relief in the west. Three years on, prices are way above 2008 levels, and food inflation is endemic. Oxfam predicts food prices will double by 2030. That would take the average British shopping basket to about 20 per cent of disposable income. But to the poorest of the world, it would mean almost all income going on food. Even the World Bank and Organisation for Economic Co-operation and Development (OECD) are troubled".

The key to achieve equity in food accessibility is increased production of food all around with each country contributing its might to improve availability. The much needed technological tools are already available and what is required is transferring them to small and marginal farmers along with adequate resource inputs. Farmers are intelligent by nature and if adequate national support is provided they can do marvels to the economic and human health of a country. Intertwined with the agriculture are policies regarding land, energy and water, all to be considered holistically. It is sad that countries like India touts about massive agricultural and food subsidies as a tool for national growth where as these subsidies in reality serve more as a means of catching votes during the 5 yearly elections. Probably the current crop of politicians at the helm of affairs have proved their incompetence and more competent technocratic administrators may have to emerge to achieve the goal of food for every body "without pain".

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

FARMERS' MARKET VS VENDORS" MARKET-A POLICY DILEMMA

One of the most visible changes taking place in some of the wealthy countries is the phenomenal growth of farmers' markets which are supposed to offer fresh produce directly from the farmers to the consumers in the neighborhood communities. The major factor for the large scale patronage of these markets by the consumers is the progressively ebbing confidence on the ability of organized retailing sector to provide products in fresh condition with assured quality and safety as expected by the consumers. Not that all farmers' markets are able to satisfy the consumer but majority of them are well organized and deliver products to the full satisfaction of the buyers. Generally the number of farmers' markets in an urban community is limited forcing many to travel quite some distance to reach them but with transportation never a constraint for citizens in wealthy countries, those who are particular to buy really fresh produce do nor mind this minor inconvenience. Many farmers' markets are organized in places and facilities provided by the civic authorities and sanitary conditions are overseen by them. Having convinced about the relevance of farmers' markets, there is a clamor for setting up more such centers in cities that will spare the customers the need to travel through busy city streets. Here is a view point from a citizen in Canada regarding the importance of farmers' market to the urban community.

"First off, the Calgary Farmers' Market is not a true farmers' market. Only about half of the vendors are farmers. It is as much a food court and craft market as a true farmers' market. I also don't buy the argument that the city should be supporting a farmers' market because it connects consumers with producers and will lead to a stronger sustainable food policy. It's a nice, altruistic idea, but I don't think the city should be in the behaviour modification business. As Jeremy Klaszus recently pointed out in the Calgary Herald, other cities subsidize their major markets. But in Calgary's case, if we were to do that, we would have to subsidize not only the Calgary Farmers' Market, but also the Crossroads Market and Kingsland Market because they have a similar business model. I recall one letter to the editor in the Herald asking about why there's all the media fuss over the Calgary Farmers' Market, as it's not the city's only farmer's market — good point. Rather than imitate what other cities are currently doing or looking to the past, I say let's look to the future and develop a new Calgary model for farmers' markets. I propose that instead of a major downtown market that requires Calgarians to drive across town to get to it, we develop more modest, year-round farmer/food producer-only markets in each quadrant of the city (all three current major farmer's markets are currently in the south)".

Whether one calls it farmers' market or by any other name the concept is very sound and world over such markets must come up to link the grower to the consumer. Of course there will be stiff resistance from whole sale distributors and large retailing giants as their business may be affected to some extent. In a country like India there are scattered road side vending practice in almost all cities while some rudimentary facilities are built in some towns and cities for selling fresh produce. Unfortunately those who sell the produce are not real farmers but vendors who get their materials from the government controlled marketing yards. What is required is a genuine farmers' market where individual farmers are allowed to bring their produce directly to the customers. Archaic laws which come in the way of implementing such progressive new ideas must be scrapped. Farmers' markets, functionally designed with all necessary facilities must be built in almost all townships in the country for the benefit of both farmers as well as the citizens of the country.

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

FROZEN FOODS-THE "INCONVENIENCE" FACTOR

It is wrongly assumed that frozen foods are convenience products because those who buy these products will vouch safe for the "ordeal" involved in cooking them. It is true that most frozen foods come pre-prepared requiring no efforts except for cooking but the recommended practice of thawing in a refrigerator can be time consuming negating the convenience factor very significantly. Fearing cross contamination and growth of undesirable microorganisms, room temperature thawing is generally frowned upon but recent studies have brought out the fact that thawing after immersing in water can cut down the thawing time considerably and this provides the consumer more opportunities to use frozen foods in day to day food preparations. Microwave oven is supposed to be handy in thawing but uneven heating make the product inferior for consumption. Water medium transfers heat much better than air and therefore it is logical to expect better results.

"Air-thawing in the refrigerator took 18 to 20 hours, while the room-temperature water bath thawed the steaks in about 20 minutes, and the hot-summer-day bath in 11 minutes. These water-bath times are so short that any bacterial growth would remain within safe limits. The water-thawed steaks actually leaked less juice than the air-thawed steaks. The researchers grilled the steaks, too, and found that all the thawed steaks lost about 26 percent of their original weight once cooked, while never-frozen steaks lost 21 percent. The study found no significant differences in tenderness between slow- and quick-thawed steaks. Eleven minutes is pretty quick, but Brian A. Nummer and colleagues at Utah State University in Logan shaved away another couple of minutes by heating the water bath to 140 degrees, the standard temperature of steam tables in food service kitchens. The Utah State group found that chicken breasts about a half-inch thick thawed in a little more than 3 minutes, and inch-thick breasts in less than 9 minutes. Although 140-degree water would eventually cook the chicken to medium-rare, they saw no signs of cooking. The quick-thawed breasts did lose slightly more juice than the refrigerator-thawed breasts, but when the chicken was grilled and served, a panel of 18 tasters was unable to tell them apart. And based on their mathematical modeling, the researchers concluded that any bacterial growth would remain well within safe limits. So there's no downside to quick-thawing steaks, chops, fillets and other relatively thin cuts in warm water right before cooking. Large roasts are a different story. They take long enough to thaw that there may be time for significant bacterial growth on their surfaces. Prompt cooking might well eliminate that problem, but until this has been studied, it's safest to continue thawing roasts in the refrigerator or in water under 40 degrees. Quick-thawing is easy to adopt in the home kitchen. But don't expect your thaw times to match the lab times I've quoted unless you have an immersion circulator or another method to keep the water in motion and at a constant temperature. If the water is still, a cold zone develops around the food and insulates it from the remaining warm water. And without infusions of hot water or heat from a burner, the icy food cools the water bath".

One of the problems of using water bath is the rapid cooling of layers of water in contact with the frozen pack hindering heat transfer and unless there is circulation of water around the frozen pack, thawing is bound to be slower. A common practice adopted in many kitchens is to change the water 2-3 times to accelerate the thawing rate. While the above findings may be true with thin slabs of meat, how far it is applicable to thawing of frozen vegetables or fruits may be uncertain. Of course common sense tells that being not so compact as meat, thawing these materials may be much less problematic.

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

THE NEW PASTEURIZATION "DEBATE"-WHO IS RIGHT?

In spite of enormous progress achieved in the field of food technology there are still some gray areas where clarity is some what vague. One such area is pasteurization, meaning of which is understood differently by different agencies involved in food safety. Of course originally it was used almost exclusively by the dairy which used the thermal death time of common pathogenic bacteria to process fluid milk before marketing under refrigerated conditions. While pasteurization confers limited shelf life, even at low temperatures to fluid products, sterilization is the chosen method using higher temperatures to achieve longer life for food products at ambient temperatures. Recent controversy, regarding the claim by the meat industry that it is pasteurizing its products and therefore must be allowed to declare the same for boosting the confidence of the consumer regarding the safety of these products, must be resolved based on scientific interpretation of the term pasteurization.

"Technologies have emerged that allow for the pasteurization of certain meat and poultry products, and the term 'pasteurized' best describes these products to consumers," said NAMP executive director Phil Kimball, in a recent association news update. NAMP cites a U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) definition of pasteurization: "Any process, treatment, or combination thereof, which is applied to food to reduce the most resistant microorganism(s) of public health significance to a level that is not likely to present a public health risk under normal conditions of distribution and storage." The petition asks that FSIS approve immediately the use of the term "pasteurized" on labels for certain categories of products, and to issue a communication clarifying its policy: "FSIS is legally required to accept the use of such terminology unless it can reasonably assert that the use of such a claim on a given label is either false or misleading ... Clearly that is not the case for products that are fully cooked or that have otherwise been processed in a manner that has effectively eliminated potential public health risks from pathogenic organisms, particularly when firms have validated this outcome."

Science is an evolving area where new discoveries are made at rapid pace and clinging to old concepts and practices will make the industry stagnant. After all the aim of pasteurization is to destroy pathogens and if this can be achieved by any technology that ensures product integrity and quality there should not be any objection. It is unfortunate that use of irradiation process, one of the most effective methods in destroying pathogens, is not adopted by the industry, probably fearing consumer backlash and loss of business, May be it is time that governments world over make it mandatory for highly perishable foods like fresh produce like salad vegetables and raw animal products to be irradiated in the interest of consumer safety.

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

STEVIA SUGAR BY FERMENTATION-AN ALTERNATE SOURCE TO PLANTS

Whether one likes it or not artificial sweeteners have become a part and parcel of those who are constrained from consuming sugar for various reasons. Saccharine had dominated the artificial sweetener market till about 3 decades ago and subsequently chemicals like Cyclamates, Aspartame, Acesulfame and Sucralose got them selves established because of doubts about the safety of saccharine. Latest entrance in the field is Stevia sugar, a sweetener extracted from the plant species Stevia rebaudiana, grown abundantly in South America. Japanese were the earliest to use Stevia sugar, their sweetener market being dominated by this plant derived material to the extent of 40%. Rebaudioside A, the most acceptable glycoside in the leaves of the plant is approved for use in foods in many countries and to day Chinese dominate the global market by supplying low cost sweetener preparations from Stevia leaves. Being at least 300 times sweeter than sucrose, Rebaudioside A has all the credentials to out pace other sweeteners in the coming years. Now comes the news that attempts to produce Steviol glycosides using the fermentation route have succeeded and it is possible that the market price of Stevia sugar may come down significantly once commercial production becomes a reality.

"Stevia sweeteners have attracted great interest and R&D spend by the food and beverage industry in recent years following FDA GRAS (generally recognised as safe) status of high purity Reb-A in late 2008, and subsequently other steviol glycosides. European approval, according to the FAO/WHO JECFA specifications, is expected this year. While all the steviol gycosides currently available are derived from the native Paraguauan plant, butEvolva and Abunda have been quietly working on proprietary technology to make them viafermentation in yeast. "This process bypasses the complex logistics associated with the traditional cultivation, processing and refining of stevia plants, and allows pure stevia sweetness components to be produced," said Evolva. Steviol glycosides produced in this way are still a few years from market. The main task for the next 12 to 18 months will be to further improve the yield and transfer to the scale-up phase. However the development could eventually mean cheaper steviol gycosides will be available for food and beverage manufacturers. CEO Neil Goldsmith told FoodNavigator.com: "The logic of the approach is to achieve better economies, but I wouldn't want to go into more details than that". He said that the whole spectrum of steviol glycosides can be produced using the method. This would allow manufacturers to use the blends best suited to application needs. Goldsmith expects that by the time Evolva is ready to market its fermentation-produced sweetness components the full spectrum of steviol glycosides will have GRAS status and novel foods approval. This means that the company will only have to seek substantial equivalence – a much quicker process".

It is interesting that both the cola giants, Coke and Pepsi have entered Stevia market and are offering their own brands besides using it in their diet beverages. Though there are still some lingering safety questions with Stevia, large majority of scientific studies have established that it is safe for human consumption. That people in some of the South American countries have been using Stevia leaves for centuries further strengthens the safety credentials of this natural non-carbohydrate sweetener. While the technical feasibility of production through microorganisms has been established beyond doubt, the commercial viability will depend very much on the yield and this requires enormous investment, long time and intensive efforts. One can only hope that this valuable sugar substitute will become cheap and affordable to consumers badly in need of non-caloric sweeteners for their daily use due to compulsions like diabetes, over weight and obesity.

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