NATIONAL POISONS - PowerPoint Presentation

Slide1

NATIONAL POISONS INFORMATION CENTRE

FOOD SAFETY AND CONSUMERSSlide2

FOOD REGULATIONS IN SRI LANKAWhy you need Regulations?To protect consumerTo protect industryTo control imports

Food Act No. 26 of 1980

Food (Amendment) Act No. 20 of 1991

Food (Amendment) Act No. 29 of 2011Slide3

FOOD REGULATIONS IN SRI LANKA An Act to regulate and control Manufacture, Importation,

Sale & Distribution of FoodSlide4

FOOD LABELLINGFood 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 scienceSlide5

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. Labelling of Food Cont..Slide6

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.

CONTENTS OF A FOOD LABELSlide7

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 Re- package

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. Slide8

FOOD ADDITIVESFood 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.Slide9

FOOD ADDITIVESUncontrolled 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.Slide10

Preservatives, Antioxidants, Flavours,

Stabilizers Flour treatment agents

Flavour

enhancers,

Food

colourings,

Sweeteners,

Emulsifiers,

etc.

The food additives can be classified intoSlide11

MSG is a sodium salt of the naturally occurringnon-essential amino acid, glutamic acid, with the trade names of Ajinomoto, Vetsin and Accent.Monosodium glutamate / (MSG).

Flavour enhancers increase the desirable taste of food when used at levels below their

independent detection thresholds.

Flavours

and flavour

enhancersSlide12

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.

Monosodium glutamate /

(MSG).

It was once predominately made from wheat gluten, but is now mostly made from bacterial fermentation. Slide13

tea leaves, coffee, baking powder

,bakery products,

margarine

,

vinegar

,

white

sugar,

products

with cocoa,

Food items prohibited

to add

flavours

.

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.Slide14

Food (Colouring Substances) Regulations 2006Added 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)Slide15

Permitted Colouring Substances

Colour

Common Name INS Number

Red

Carmoisine

122

Poncean

4R 124

Erythrosine 127

Allura

red 129

Yellow

Sunset Yellow FCF 110

Tartrazine

102

Blue

Indigo Carmine(

Indigotine

) 132

Brilliant Blue FCF 133

Green

Green FCF 143Slide16
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Food (shelf life of imported food items) Regulations -2011All 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 manufacturerSlide18

Food(Melamine in Milk & Milk Products) Regulations 2010Maximum level permitted is 1.0 mg/kgA health certificate shall be produced from National Food Safety Authority of the country of originSlide19

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. D

isaccharide = glucose + fructose. Health

problems including tooth decay, obesity and diabetes

.

SweetenersSlide20

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)Slide21

Food preservativesSlide22

MSG is a sodium salt of the naturally occurringnon-essential amino acid, glutamic acid, with the trade names of Ajinomoto, Vetsin and Accent.Monosodium glutamate / (MSG).

Flavour enhancers increase the desirable taste of food when used at levels below theirindependent detection thresholds.

Flavours

and flavour

enhancersSlide23

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.

Monosodium glutamate /

(MSG).

It was once predominately made from wheat gluten, but is now mostly made from bacterial fermentation

. Slide24

 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.Slide25

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.Slide26

Use of Chemical Ethephon රසායනික ව්‍යුහය

Ethephonරසායනික නාමය

-

2 -

chlroethyl

phosphonic

Acid

Organophosphonate

සංයෝගයකි

Slide27

Fruits with Excess amount of Ethephon Slide28

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. Slide29

Standard method use for artificial fruit ripeningOne 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.Slide30

Standard method for artificial fruit ripening Slide31

Identification of artificially ripened fruitslack 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.Slide32

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,Slide33

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). Slide34

What is formalinFormalin 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”. Slide35

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Melamine in Milk & Milk Products (Regulations, 2010)Maximum level permitted is 1.0 mg/kgA health certificate shall be produced from National Food Safety Authority of the country of originSlide37

Thank you