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Sudershan Rao, V.
- Innovation in Food Safety and Regulation
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Authors
Affiliations
1 Food and Drug Toxicology Research Centre, National Institute of Nutrition (), Hyderabad - 500 007, IN
1 Food and Drug Toxicology Research Centre, National Institute of Nutrition (), Hyderabad - 500 007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 439-448Abstract
Food is essential for sustenance of life and well being. Now the importance of food has gained a new dimension such as its use to enhance physiological functionality. Food is now being used as supplement to ward off diseases. Safety of the food from the time of its production till consumption has to be regulated. In India the food safety and standards authority is the regulatory authority. The authority has enacted the FSSAI Act in the year 2006. The contamination of the food may be intended or unintended. Among the contaminants microbial contamination is most common. Now process based contaminants are emerging as newer contaminants. Following quality standards like HACCP and GMP will enable in reducing the levels of some of these contaminants. These issues have eventually led to the development of new technologies to evolve better processing and packaging methods to minimize. The safety of food has to be ultimately communicated to the consumers. This is achieved by the food label. The FSSA Act 2006 of India defines labeling as "labeling includes any written, printed or graphic matter that is present on label accompanying the food". The food labels give all the information that is essential. Regulation will have major impact on food innovation. It involves a complex process which is nevertheless required to ensure the safety of foods.Keywords
Food Safety, Functional Foods, Innovation, Food Regulation.
- Exposure Assessment of Artificial Sweeteners among Type 2 Diabetic, Overweight and Obese Individuals
Abstract Views :392 |
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Authors
Affiliations
1 National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, Telangana 500 007, IN
2 National Institute of Nutrition, Indian Council of Medical Research, Food and Drug Toxicology Research Centre, Hyderabad, Telangana 500 007, IN
3 National Institute of Nutrition, Indian Council of Medical Research, Division of Biostatistics, Hyderabad, Telangana 500 007, IN
1 National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, Telangana 500 007, IN
2 National Institute of Nutrition, Indian Council of Medical Research, Food and Drug Toxicology Research Centre, Hyderabad, Telangana 500 007, IN
3 National Institute of Nutrition, Indian Council of Medical Research, Division of Biostatistics, Hyderabad, Telangana 500 007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 3 (2016), Pagination: 268-276Abstract
In recent years consumption of artificially sweetened foods and beverages became popular in India, with the regulatory formulations to use them in selected foods; their inclusion especially in sweets, biscuits and beverages has increased. There are many concerns rising regarding their safety and is becoming an area of controversy. So an exposure assessment has been carried out to evaluate intake levels among type II diabetic, overweight and obese individuals. A cross-sectional study design was applied and a food frequency questionnaire was used to obtain the information on consumption pattern. Range, standard deviation and mean daily intake levels were calculated and the values were compared with an appropriate Acceptable Daily Intake (ADI). Results indicated that, the mean daily intake levels of aspartame (0.85±0.75) were found to be high among type 2 diabetic individuals whereas sucralose (0.41±0.41) and acesulfame-k (0.07±0.02) were high among overweight group. There was a significant difference (p<0.0001) observed in intake levels among both groups and all the sweeteners were found to be well within the ADI levels.Keywords
Artificial Sweeteners, Diabetes, Aspartame, Overweight and Obesity.References
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- Development of Ingenious Technique for Salmonella Decontamination of Spices Using Hybrid Technology of Ozone-Pulsed UV
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Authors
Affiliations
1 Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IN
2 Eesavyasa Technologies Pvt.Ltd., Hyderabad, IN
1 Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania, Tarnaka, Hyderabad 500007, IN
2 Eesavyasa Technologies Pvt.Ltd., Hyderabad, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 4 (2017), Pagination: 376-386Abstract
This study was conducted to evaluate the efficacy of using hybrid technology of ozone pulsed UV to decontaminate Salmonella on spices such as chilli and pepper. The effect of ozone in combination with UV was tested against the pure culture of Salmonella. The results indicated that 0.2 ppm concentration of ozone was very effective in reducing (2 log reduction) the Salmonella population. Effect of ozone and extended duration of UV on Salmonella showed a significant reduction at 0.2 ppm (5 log), 0.8 ppm (2 log) and 1.4 ppm (5 log) along with 20 min of extended UV exposure. Inactivation of Salmonella in chilli (six trials) and their log reduction by ozone with extended UV indicated a significant reduction of 1 log at 1.4 ppm conc. of ozone and 15 min of exposure time along with 30 mins of UV exposure. Similarly 2 log reduction of Salmonella was observed in pepper. Analysis of moisture, ash and fat content of ozone treated and non treated spice samples indicated that they are not significant to each other. The results demonstrated that the hybrid technology of ozone pulsed UV is an effective alternative microbial reduction technique for spices.Keywords
Hybrid Technology, Ozone Pulsed UV, Fumigator, Spices, Decontamination, Salmonella.References
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