H. Mallikarjun (Sem. I)
Sony Gold from Bowenpally, Magic from Khammam, and SKR and Umani from Hyderabad — unheard of, but probably not untasted. These are some of the makers of adulterated ginger garlic paste caught by various government agencies in November alone.
More than 4,000 kg of the paste was seized from these units, along with adulterants like citric acid and synthetic food colour. Samples were sent to laboratories for confirmation of adulteration, and their licences were suspended under the provisions of Food Safety and Standards Act, 2006.
The units were found operating in highly unhygienic conditions ranging from water stagnation and loose plastering, to open environments without insect-proof screens or clean walls at the least. Numerous labelling irregularities were also identified, with no record of pest control, water analysis or medical fitness. One of the units operated without a valid licence from Food Safety and Standards Authority of India (FSSAI).
The story is not new: In October, officials nabbed a man from Asifnagar sending out bulk orders of adulterated paste without expiry dates or batch numbers. In August last year, sleuths of Cyberabad Special Operations Team seized 3.5 tonnes of the paste from a unit, working without food and trade licences while also printing advance manufacturing dates to dupe the consumers.
Citizens have expressed shock and alarm that tainted versions of their staple spice are being sold in the market. “This news eliminates the already diminishing trust I have on quality of food products in the market,” said Mrs. Devayani, a resident of Bagh Amberpet in Hyderabad. Though many households do not depend on retailers for ginger garlic paste, they are concerned about the scale of contamination and potential health risks it poses.
On the other hand, most restaurants depend on wholesale suppliers for stocks of the condiment. For instance, Sony Gold Ginger & Garlic Paste, which is now under suspension, used to sell the paste to eateries throughout India via wholesale e-commerce websites. Food operators are already on their toes this year with continuos raids followed by grave implications.
Owner of a reputed fast food chain in the city said, “We attempt to make key ingredients by ourselves now, because misleading labelling and adulteration of ingredients that we buy are also landing us in trouble.”
Adulteration of ginger-garlic paste involves adding substances to enrich its appearance, smell or quantity. Arrested operators of the unit in Bowenpally were accused of mixing citric acid in the paste to enhance the aroma, a key characteristic. Although citric acid has its benefits, it can pose health risks. Its use in the paste is problematic, particularly its role as a preserving agent can help manufacturers tweak labelling norms and promote repackaging.
In Katedan, officials confiscated 50 kg of synthetic food colour Tartrazine, also called FD&C Yellow #5, widely used in food and pharmaceuticals over the years. But its usage in the paste is undesirable according to FSSAI regulations and is linked to health problems ranging from allergies to cancer.
According to officials, another adulterant was Xanthan Gum used to increase the paste’s thickness. Primarily a stabilising agent for water-based solutions, it does not play this role in a ginger-garlic paste and could instead cause digestive issues.
An element common in all the raided units is unsanitary conditions. Cobwebs on walls, loose plaster flakes on the ceiling, exposure to external environments, and stagnant water near grinding and cleaning points were found during the raids.
FSSAI sets rules for manufacturing of ginger-garlic paste under Food Products Standards and Food Additives, 2011. The paste should not contain natural or synthetic colour, total soluble solids should not be less than 15% and paste should not occupy less than 90% of the container it is stored in. Microbial standards for the paste on the basis of process hygiene criteria as well as food safety criteria are also to be adhered to along with usable food additives and recommended maximum levels.
Moreover, the Packaging and Labelling Regulations, 2011 specify standards for plastic containers, labels, wrappers, and contents on pre-packaged foods. Nutritional information, declaration regarding food additives, name and complete address of manufacturer, net quantity by weight, lot/code/batch and FSSAI licence number are some of the details to be displayed on the label.
The framework set up by FSSAI for an adulteration-free market can be impactful only with strict, regular and systematic enforcements of their regulations. Along with raids on food eateries and manufacturing units in the state this year, there is a need for large-scale registration and licensing drives on a zonal basis.
Mahipal, a student of Osmania University, hinted at the possibility of unlicensed units manufacturing adulterated ingredients on a large scale only once, operating till their shelf life expires, earning profits and then closing business before they come under radar. Such practices are quite possible if new strategies corresponding to increasing number of micro- and medium-scale food manufacturing units especially in the city, are not formulated.
A comprehensive database based on state-wide census of food manufacturers is needed. Also, regular follow-ups on licences, documents and records subject to expiry is needed. Reverse tracing from restaurants seized due to use of adulterated ingredients can potentially lead to the seller. An obstacle for this is the existing use of wholesale e-commerce websites used by these units for selling.
Cyber crime officials may help understand and eliminate this loophole. The ongoing parallel inspections of restaurants and food manufacturing unit, perhaps to exploit their interdependence, can assist food safety sleuths to quell adulteration.
Finally, being a responsible consumer whether an individual, wholesale or retail purchaser, goes a long way. Just reading FSSAI guidelines, taking time to see whether the product in question poses any health risks and questioning sellers will empower customers to pursue a market free of adulteration.
As eateries are being widely held accountable this year for use of adulterated ingredients, they now look for alternative options. Even as most households traditionally make ginger garlic paste by themselves, recent revelations may have strengthened the resolve of several individuals to follow suit.