Kerala - Kochi   

Awareness of food safety sought

Staff Reporter

KOCHI: Quality consciousness about food has slowly crept into the people’s psyche that they are now demanding it, but the food safety aspect remains ignored to a greater extent. This is because of lack of awareness, said T.S.G. Iyer, a food safety expert, who pioneered safety and quality assurance of fishery products.

There are very few people who know about the permitted colours and its quantity that may be used in food or the bacterial content that may get into food rather unknowingly, he said.

Since food processing is a major focus industry in the Government’s schemes, with plans of over Rs.2,000 crore to be pumped into the sector, food safety, standardised internationally as the Hazard Analysis Critical Control Point (HACCP) system, is the prime concern of the industry.

Dr.Iyer, formerly Joint Director, Central institute of Fisheries Technology, said that anything that created injury or illness to body was a hazard in food. “While food quality is mapped by the consistency of producing food high in nutrient value as well being organoleptic (pleasing to the senses), food safety is measured for its hygienic value.”

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