FNB News - Determining safety & quality of food

You can get e-magazine links on WhatsApp. Click here

TOP NEWS

Determining safety & quality of food

Saturday, 06 January, 2024, 15 : 00 PM [IST]

Katke S D and Rodge A B

Food is an integral part which provides nutrition and nourishment for leading a healthy life. The food that we consume should be safe in all aspects and not pose any harm to the body. For this reason, it is of paramount importance that the food production, from “farm to plate” should go through rigorous monitoring and testing, which is primarily the responsibility of the food business operators.

Food safety has become an important public health issue and food testing laboratories play an important role in determining the safety and quality of the food, which in turn contribute to avoid health hazards. In recent years both intentional and unintentional adulteration is reported in the entire food value chain, and detection of these substances can be possible only with high-end state-of-art food testing laboratories. It is important to maintain the general overall quality of food supply in the entire value chain, and to provide consumers with food products that are safe to consume. Hence food testing is an essential part of the efficient production of harmless, valuable processed food products. Food testing can range from processed foods to agricultural commodities, from the field to the store. The testing can be done on raw materials, the product during its processing and production, as well as the finished products.

Food safety appropriately remains a high priority for industry stakeholders, regulatory agencies as well as the consumers. Food testing laboratories ensure an effective food safety mechanism in the country. The scientific analysis in the food testing laboratories determines whether the food tested is fit for human consumption and devoid of any form of adulteration. In India, National Accreditation Board for Testing and Calibration Laboratories (NABL), a Constituent Board of Quality Council of India is the nodal agency for the accreditation of food testing laboratories. NABL has been established with the objective to provide government, industry associations and industry in general with a scheme for third-party assessment of the quality and technical competence of testing and calibration laboratories.

On the other hand, FSSAI is the nodal agency governing the food safety scenario in India. As the country’s food regulator, FSSAI is also mandated to recognise and notify laboratories through a well-defined regulation in order to improve and streamline the food testing activity.

The authority thus has formulated regulations for recognition and notification of laboratories to improve and streamline the process of notification of food laboratories. This regulation not only provides a legal foundation for the operation of the laboratory system that already exists under the ambit of FSS Act 2006, but also ushers transparency by defining the procedural requirements for the recognition and notification of food testing laboratories.

The FSSAI Act provides for the establishment of food testing laboratories for analysis of food samples. As per FSS Act, the Food Authority may notify food laboratories and research institutions accredited by National Accreditation Board for Testing and Calibration Laboratories (NABL) or any other accreditation agency for the purpose of carrying out analysis of samples of food analysts under this Act.

The Meta Study on Food Testing Laboratories in India estimates a total of around 600 food testing laboratories in India. These laboratories include all NABL accredited laboratories (for food products- including those owned by private sector, institutions, FBOs, state/Central government), FSSAI notified laboratories, state laboratories, laboratories assisted by MoFPI for upgradation and few other institutional and private sector laboratories. Additionally, there are around 300 laboratories (NABL accredited) who can test water, packaged drinking water and/or water used for food processing, taking the total number of food and water testing labs to more than 900 laboratories.

Consumers also must know about the nutritional composition of the food products to help them make healthy choices in daily diet. This will help them refrain from consuming the compounds they are allergic to or foods to be avoided. Food testing gives an authenticity check which ensures the quality of the contents of the food product. In this way, food testing ensures that consumers do not become a victim of economic fraud and ensures the safety of the food consumed. Food testing also ensures that ingredients and additives used in novel foods are standardised and within recommended levels. Therefore, food testing laboratories help indirectly to keep the food safe and healthy by testing foods for their nutrient composition, bioactive components, and harmful substances right across the food chain from farm to fork. Food product testing can be done using several methods, all of which are highly advanced, to provide accurate information about the nutritional value and safety of the food. There are dedicated facilities where manufacturers and consumers both can test the sample of the food they are consuming or producing.

Food Testing Labs are involved in multiple functions like;

Enforcement of food laws by virtue of testing food against the prescribed quality and testing parameters;
In surveillance activities to ensure that the food products sold are standardised and also complying with the existing standards,
Assist in testing of imported food thereby ensuring a transparent mechanism of trade and also testing for regulatory compliance.
Apart from this, the laboratories form the basis of all risk assessment which is the core of development of food standards.

Techniques in a Food Testing Laboratory

With respect to food testing following are critical tests that need to be conducted to ensure that the food is safe and contaminant free. There are few specific specialised tests like GMO testing that are required for specific food products and can be conducted by limited number of laboratories.

Analytical Chemistry Testing: This helps to identify, separate, and even find the quantity of the chemical components of natural and artificial materials in the food product such as pH, additives, nutrients, preservatives, contaminants, minerals and much more.
Microbiology Testing: This food testing helps food manufacturers identify the microorganisms that inhabit the food and understand the safety of the raw materials used in food production, ingredients as well as the final product. This is also used to test and examine spoiled pathogens to prevent food poisoning outbreaks that are generally caused by the products and the ingredients used in the products. This is also a necessity otherwise the whole supply chain can be contaminated and disrupted in the process of food production, leading to not only a danger to the general public but also a hefty loss of money.
Food Allergen Test: Food allergens are proteins that appear in huge quantities. It helps to find the main target allergen in the ingredients and finished food product. Normally allergens are tested in food products such as peanuts, gluten in grains, eggs, nuts, and milk and so on.
Nutritional Analysis: This area in food testing provides accurate information on the nutritional content of food products. This gives manufacturers the required details to include it on food packaging and ensure that they are following all compliances and labelling regulations.
Sensory Testing: Sensory testing is identification of food product properties by using the human senses (sight, smell, taste, touch, and hearing) for the purposes of evaluating consumer products. In smell testing, olfactory receptors in the nose identify rancidity in a product. In tasting, the sensory organs on the tongue can identify the intensity of sweetness in food products.

The Level-I laboratory will carry out the following analysis

Physical analysis
Chemical analysis
Microbiological analysis
Rheological analysis
Functional testing
Basic nutrient analysis such as fat, protein, calorific value
Sensory analysis

The Level-II laboratory will carry out the analysis covered in Level-I Food Laboratory as well as the following analysis

Contaminants (chemical, microbiological)
Toxic substances
Pesticides residues
Antibiotics and pharmacologically active substances
Irradiation of food
Detailed nutrient analysis
Molecular analysis (genetically-modified food)

Functions of Food Testing Laboratory
The Food laboratory shall carry out the following functions;

Analysis of samples of food sent by any officer or authority authorised by the Food Authority for the purpose and submission of the certificate of analysis to the authorities concerned.
Investigation for the purpose of fixation of standard of any article of food.
Investigation in collaboration with the laboratories of food analysts in the various States and such other laboratories and institutions which the Food Authority may approve on its behalf, for the purpose of standardising methods of analysis.
Ensuring that the laboratory follows the scientific protocols laid down for handling/testing the articles of food.
Maintaining high standards of accuracy, reliability, and credibility in the operation of the laboratory and achieving and maintaining the required levels of accreditation and reliability.
Laying down mechanism for ensuring that personnel of the laboratory adhere to high professional standards and discipline.
Capacity building by way of organising professional training, workshops and seminars for the food analyst, laboratory personnel in the states specified by the food authority.
Developing standards for any article of food and standardising methods of analysis.

Role of Food Testing Laboratory in Protecting Consumer Health
Food testing and analysis is a cost-effective method that can guarantee the safety, quality, and traceability of foods and is in compliance with food regulations. There are several other reasons for food testing, like detecting if there has been intentional and unintentional food adulteration or if the food products have been misbranded. Also, consumer interest in improving health has led to testing of health-related properties of certain foods like nutraceuticals and functional foods. Since food testing is a kind of quality assurance it must be carried out as per the official testing methods and procedures that have a scientific base.

Pathogens
One of the key roles that food testing plays in protecting public health is that it ensures that food products are free from disease producing pathogens. Food testing can detect microbiological contamination of food and so prevent foodborne illnesses like diarrhoea and jaundice. There are several emerging diseases which have resulted from changes in food production, processing, and environmental hazards. It is import to detect such emerging bacteria, through food testing, so consumers are protected from the ill effects of new diseases. Public health can be secured if food testing and analysis is accurate, so the contaminating agents can be properly detected, especially as some foodborne diseases can be widespread.

Global
Furthermore, food trade is now globalised and this means that food which is contaminated in one country can cause foodborne illness in another. Any lapse in food testing can cause an international issue, especially if the food supply chain crosses multiple international borders. Food exporters can ensure that such a problem does not arise by getting their foods tested and analysed according to international food standards.

Toxins
There is no doubt that toxic residues reach foods from industrial development, new agricultural practices, environmental pollution, and climate change. Food testing is, therefore, required for quality control at all stages of food processing right from the raw materials to finished products. Evaluating the state of the raw materials, the ingredients and additives used, as well as the finished products helps to detect pollutants, toxins, and contaminants. In addition, mycotoxins such as aflatoxin can cause acute health hazards but food testing can prevent such toxins from reaching food products. Food regulators have set permissible levels for these contaminants in foods, so once the food samples have been tested, it means that the foods are in compliance with the recommended limits of pesticide residues, heavy metals, naturally occurring toxic substances (NOTS) and marine biotoxins.

Nutraceuticals
Nowadays nutraceuticals and functional foods have become popular because they contain substances that provide additional health benefits. As new nutraceutical products are being developed, the need for food testing of these products has also increased so as to analyse the composition of these foods and their potential health benefits. Only after thorough analysis can these foods be brought into the market as aware consumers want to know their exact health benefits.

Nutrition
Foods are important as their role in providing the right kind of nutrition is extremely relevant. If the exact composition of foods and the type of nutrients they contain is known, it becomes easier for the consumer to make the right food choices and avoid foods that can have a negative impact on health. Testing of food products ensures that foods contain nutrients, vitamins and minerals in the right amounts and do not exceed the Recommended Dietary Allowance (RDA) or are not below par as that would make them ineffective. It is only after testing the foods that it can be determined if the food contains what the nutritional label displays.

Allergens
While there are some additives that can cause food allergy but allergenic reactions usually occur from natural foods like nuts, shellfish, and soy. It is important to identify and also quantify food allergens through a suitable analytical technique as sometimes even trace amounts of allergenic foods can cause an acute health issue. Since allergies can cause severe health issues food testing laboratories are equipped to detect even trace elements of allergens so these allergens can be clearly labelled. Consumers can protect their health by avoiding allergenic foods mentioned in the ingredients list.

Additives
Food additives are used in processed foods as they act as preservatives and processing aids and even provide colour, flavour and nutrients lost during processing. The safety and use of food additives are regulated and foods need to be in compliance with these regulations. However, food additive adulteration is quite prevalent in the food industry and therefore the role of food testing becomes significant. Food testing is one of the most significant ways to detect non-permitted toxic food additives as these cannot be detected just by visual inspection alone.

The food industry can therefore, gain from food testing and analysis in improving existing food products or developing new ones. Food producers and processors are the people in the food industry who are responsible to ensure that their products are in compliance with food regulations. However, with an improvement in living standards, consumers have become aware about the need for food testing and have begun to demand quality and safe food products. It is important that the food industry builds consumer confidence by carrying out food testing so that the foods are safe, contain what they claim and have no adverse effects on health.

(The authors are from MIT College of Food Technology,
Aurangabad, Maharashtra)