As Dussehra and Diwali approach, the FSSAI has called for heightened monitoring of sweets and dairy products to prevent adulteration. The directive includes specific measures for inspecting products like ghee, khoya, paneer, and milk, with practical home tests provided for consumers to check purity. These steps aim to ensure safe and quality festive treats amidst increased demand.
As the festive season approaches in India, with Dussehra and Diwali just around the corner, the Food Safety and Standards Authority of India (FSSAI) is issuing a crucial alert regarding the rise in adulterated sweets and dairy products. The FSSAI, which is responsible for regulating food safety standards across the country, has called for stringent monitoring of sweets, paneer, and other dairy items to ensure consumer safety.
In a recent directive issued on September 18, 2024, FSSAI has urged state and union territory food safety commissioners to heighten vigilance against the potential adulteration of popular festive items such as ghee, khoya, paneer, and other milk-based products. The increase in demand during the festive season often puts pressure on manufacturers, which can lead to the use of substandard or adulterated ingredients.
FSSAI’s Measures and Recommendations
To combat the risk of adulteration, FSSAI has recommended several preventive measures:
- Special Surveillance and Enforcement Drives: Food Safety Officers and Designated Officers are instructed to conduct targeted inspections, particularly in regions where adulteration is more prevalent.
- Preventive Actions: These include monitoring production processes and ensuring that sweets and dairy products meet the required food safety standards.
Home Tests to Identify Adulterated Products
FSSAI has also provided guidelines for consumers to test the purity of sweets and dairy products at home:
- Sweets:
- Silver Foil (Vark) Check: Genuine silver foil does not come off easily. If it sticks to your finger, it might be harmful aluminum foil.
- Stale Sweets: Check for a sour or musty odor, indicating spoilage.
- Khoya (Mawa):
- Starch Adulteration: Dissolve khoya in water, boil, and add iodine. A blue color indicates starch.
- Texture Test: Fresh khoya should be grainy and oily, not smooth or dry.
- Milk:
- Water Dilution: Drop milk on a slanted surface. Pure milk flows slowly and leaves a white trail, while diluted milk flows quickly.
- Ghee:
- Purity Check: Pure ghee melts instantly and turns dark brown. Adulterated ghee takes longer to melt and remains yellow.
- Oil Additives: Refrigerate melted ghee. If layers form, it may contain oils.
- Paneer:
- Starch Check: Dissolve paneer in hot water and add iodine. A blue color indicates starch.
- Chemical Presence: Boil paneer and add dal powder. A light red color suggests harmful chemicals.
As the festive season brings joy and celebration, ensuring the safety and quality of food products is paramount. The FSSAI’s directives aim to safeguard consumers and maintain high standards in the food industry. By following these guidelines, both manufacturers and consumers can contribute to a healthier and more enjoyable festive experience.
