An Act to enact the law relating to safety and standards of the food and to establish the Punjab Food Authority to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto.
A common food bug that causes thousands of people to fall ill with diarrhoea and abdominal cramps is present in almost two-thirds of the chicken sold in Britain, the Food Standards Agency (FSA) said on Tuesday.
Vanaspati ghee manufacturers unhappy with proposed standard THE oils and fats sub-committee of the Ministry of Health and Family Welfare (mohfw), on March 18, agreed on a 10 per cent ceiling on trans fats in vanaspati ghee sold in the country. Members of the sub-committee also agreed trans fat levels shall be brought down further to 5 per cent in three years. The decision has not gone down
Commercial interests determine content The oil we eat is essential for our body to function. We cannot do without it. Thus it is important to understand its chemistry. It is agreed that healthy oil is one which has less saturated fat, more monounsaturated fat (mufa) and polyunsaturated fats (pufa) is balanced between the two. It should also be rich in omega 3, 6 and 9 fatty acids (see box
In the 1970s, when concern about the link between saturated fats (like butter, lard, tallow) and heart diseases started growing, experts suggested a shift to unsaturated fats, which are in the liquid form. But the food-processing industry needed semisolids, for products like cakes and biscuits, for which they partially hydrogenated oil. Hydrogenation is the addition of hydrogen atoms to break
Prevention of Food Adulteration Act, 1954 includes specific standards on edible oils giving broad specification for different oils. The act allows two different oils to be blended and sold. The specifications do not lay down guidelines on fatty acid composition of different oils. There are specifications for vanaspati. Companies can mix any quantity of any
