Transcript Food

NATIONAL POISONS
INFORMATION CENTRE
FOOD SAFETY AND CONSUMERS
FOOD REGULATIONS IN SRI LANKA
•
Why you need Regulations?
• To protect consumer
• To protect industry
• To control imports
1. Food Act No. 26 of 1980
2. Food (Amendment) Act No. 20 of 1991
3. Food (Amendment) Act No. 29 of 2011
FOOD REGULATIONS IN SRI LANKA
An Act to regulate and control
Manufacture,
Importation,
Sale & Distribution of Food
FOOD LABELLING
• Food label plays an important role in providing the
relevant nutrition information to consumers.
• If the products are not labeled, consumers may not be
fully aware of their nutrient content.
• Consumers select their foods on their own beliefs
based on
advertising,
public health messages,
their general knowledge of food science
Labelling of Food Cont..
Generally require that all food ingredients,
including direct additives, be listed on the
package label by their common names in order
of weight. Nutrition information is also required.
CONTENTS OF A FOOD LABEL
Label should be clearly, permanently printed and pasted on the front
of the food pack.
Food pack main table should contain below mentioned statements.
 Common Name of the food item should be clearly mentioned at
least in 2 Languages on the Label.
 If there is a Trade name or specific name to the product it should
be mentioned at least in 1 or more language.
 Below mentioned details should be indicated at least in one or
more language in either one table on a label.
 How and where to store and how to use (usually Refrigerated food should store
between 25 to 30 Temperature)
 Registration No
 Batch No or symbol No
 Date of Expire
 Date Manufacture
 In Re- packaging after importing , date of manufacture and date of Repackage
 List of of the product and their common names and quantities used in order to
identify easily.
 Name and the Address of the manufacturer and packaging parson or
distributor
 For imported products Name and Address of the importer, packaging person,
and distributor with the country of manufacturing.
FOOD ADDITIVES
• Food additive" means any safe substance that is
intentionally introduced into or on a food in small
quantities in order to affect the food's keeping
quality, texture, appearance, Flavour or to serve any
other technological function in the manufacturing,
processing, treatment, transport or storage of food.
FOOD ADDITIVES
• Uncontrolled use of Food Additives is
deemed to pose danger to public health,
• Most of the food additives of modern days
are synthetically derived chemicals used by
many food manufacturers.
The food additives can be classified into
Preservatives,
Antioxidants,
Flavours,
Stabilizers
Flour treatment agents
Flavour enhancers,
Food colourings,
Sweeteners,
Emulsifiers, etc.
Flavours and flavour enhancers
Flavour enhancers increase the desirable taste of
food when used at levels below their
independent detection thresholds.
Monosodium glutamate / (MSG).
MSG is a sodium salt of the naturally
occurring
non-essential amino acid, glutamic acid, with
the trade names of Ajinomoto, Vetsin and
Accent.
Monosodium glutamate / (MSG).
It was once predominately made from
wheat gluten, but is now mostly made
from bacterial fermentation.
MSG is safer for most people when eaten at customary
levels.
Some people may have an MSG intolerance which
causes “MSG symptom complex” and a worsening of
asthmatic symptoms, migraine headaches, food
allergies in children, obesity and hyperactivity in
children.
Food items prohibited to add flavours.
tea leaves,
coffee,
baking powder,
bakery products,
margarine,
vinegar,
white sugar,
products with
cocoa,
brown sugar,
dairy products, milk and
milk powder,
wine made of fruits,
food products with malt,
spices, cereals, fats and oils,
ice cream, pasta, noodles,
fish, meat, vegetables and
fruits.
FOOD (COLOURING SUBSTANCES)
REGULATIONS 2006
Added colouring substances not permitted in the
following foods.
Any raw or unprocessed meat, poultry fish, fruits,
vegetables, coffee, tea, bread, cream, liquid milk,
condensed milk, powdered milk.
Exceptions
Flavoured milk, yoghurt, butter (natural), cheese
(natural)
PERMITTED COLOURING
SUBSTANCES
Colour
Red
Yellow
Common Name
Carmoisine
Poncean 4R
Erythrosine
Allura red
Sunset Yellow FCF
Tartrazine
INS Number
122
124
127
129
110
102
Blue
Indigo Carmine(Indigotine)
Brilliant Blue FCF
132
133
Green
Green FCF
143
FOOD (SHELF LIFE OF IMPORTED
FOOD ITEMS) REGULATIONS -2011
• All items of food imported to Sri Lanka shall at
the point of entry posses a minimum period of
sixty percentum(60%) of unexpired shelf life.
• This is not applicable to fresh fruits, vegetables &
potatoes
• Period is calculated based on the date of expiry
declared by the manufacturer
FOOD(MELAMINE IN MILK & MILK
PRODUCTS) REGULATIONS 2010
• Maximum level permitted is
1.0 mg/kg
• A health certificate shall be produced
from National Food Safety Authority of
the country of origin
Sweeteners
Natural sugars are an important class of food
additives that give sweetness and energy.
Table sugar obtained from sugar cane is a
sweet-tasting carbohydrate called sucrose.
Disaccharide = glucose + fructose.
Health problems including tooth decay,
obesity and diabetes.
• Sweeteners 5.2.1.1 Sugars, see SLS 191 White sugars,
see SLS 883 5.2.1.2 Non-nutritive sweeteners, only for
products labeled as in 8.2(b) . The limits given are for
the beverage at the point of consumption. Aspartame 600 mg/l(max.) Acesulfame-I -350 mg/l(max) Sucralose
-300 mg/l(max) Neotame - 20 mg/l(max)
Food preservatives
Flavours and flavour
enhancers
Flavour enhancers increase the desirable taste of
food when used at levels below their
independent detection thresholds.
Monosodium glutamate / (MSG).
MSG is a sodium salt of the naturally
occurring
non-essential amino acid, glutamic acid,
with the trade names of Ajinomoto, Vetsin
and Accent.
Monosodium glutamate / (MSG).
It was once predominately made from
wheat gluten, but is now mostly made
from bacterial fermentation.
MSG is safer for most people when eaten at customary
levels.
Some people may have an MSG intolerance which
causes “MSG symptom complex” and a worsening of
asthmatic symptoms, migraine headaches, food allergies
in children, obesity and hyperactivity in children.
if the flavours
Monosodium glutamate (E/INS 621),
Disodium 5' guanylate (E/INS 627) or
Disodium 5' inosinate (E/INS 631) is used in any
food product it should be indicated on the label.
Also the usage of the above flavours for infants'
food products (below 3 years) is prohibited.
USE OF CHEMICALS IN THE PROCESS OF
FRUIT RIPENING.( CIRCULAR,2011)
• Ethereal:
• could only be used to ripen fully grown bananas,
papaya, avocado, pears and mangoes.
• It has prohibited the use of chemical on fruits like
orange, lime, mangosteen and wood apple.
• The use of excess chemicals or the use of chemicals
below the required level can cause allergies to the
consumer.
USE OF CHEMICAL ETHEPHON
Ethephon
රසායනික ව්‍යුහය
රසායනික නාමය - 2 - chlroethyl
phosphonic Acid
Organophosphonate සංයයෝගයකි
FRUITS WITH EXCESS AMOUNT
OF ETHEPHON
USE OF CALCIUM
CARBIDE
Calcium carbide:
The use of Calcium carbide to ripen the fruits
artificially has been banded.
• Calcium carbide once sprayed on fruits could
react and produce cyanide.
STANDARD METHOD USE FOR
ARTIFICIAL FRUIT RIPENING
• One milliliter of sodium hydroxide or calcium hydroxide
dissolved in one liter of water.
• One milliliter of ethereal should be added to this solution.
• The fruits should be ripened only by exposing them to the
ethylene gas that emanates from that solution kept in a
room.
• The time period of exposure should be 24 hours.
STANDARD METHOD FOR
ARTIFICIAL FRUIT RIPENING
IDENTIFICATION OF
ARTIFICIALLY RIPENED FRUITS
• lack of a uniform colour. For example, artificially ripened
mangoes will be green and yellow in patches around the
surface. This may be because that chemical has not
reached the entire fruit and the fruit sugars remain
immature,
• it does not taste sweet.
• The flesh will also not be fully ripe inside.
• The artificially ripened fruit will be dry
less juicy as compared to a naturally ripened one. They
will also not have the sweet aroma that comes with a
natural fruit.
HEALTHY HABITS FOR FRUIT
CONSUMERS
Before eating fruits,
Should wash the fruit in flowing water
Cut them into pieces.
If the fruits show signs of colour change they
should not be consumed.
Advise to peel off the skin of apples before they
are eaten,
FORMALDEHYDE IN FISH
(REGULATIONS,2010)
SOURCE: THE GAZETTE NO. 1646/19,
24 MARCH 2010, P. 1A.
• no person shall import, transport, distribute,
store, sell, offer or expose for sale any fish
in Sri Lanka, which contains Formaldehyde
in levels exceeding 5 mg/kg (ppm).
WHAT IS FORMALIN
• Formalin is a toxic substance
if it enters into our body more
than normal level and continuously
over a long period of time, may
cause life threatening cancer”.
•
•
MELAMINE IN MILK &
MILK PRODUCTS
(REGULATIONS, 2010)
• Maximum level permitted is 1.0 mg/kg
• A health certificate shall be produced
from National Food Safety Authority of
the country of origin
THANK YOU