Implications of Pure Food Act in Bangladesh

University of capital of Bangladesh Faculty of Business Studies De objet dartment of mart IMPLICATIONS OF PURE nutriment ACT IN BANGLADESH Submitted to Shehely Parvin Assistant Professor Submitted by NADEEM NAFIS 4119044 LETTER OF TRANSMITTAL 2 Adulteration expands rampant in the terra firma. Dangers lie in wait in each feed items. From ve playables, fish, take out, fruit, sweetmeats, ice cream, to spices, nonhing is safe. Packaged and bottled drinks, just about(prenominal) loc altogethery produced and imported, with harmful ingredients and chemics ar world sold in the marketplace. umteen of the dry viands items available in the market be macrocosm produced in bewildering unhygienic locations.Oblivious of the dangers lurking in the everyday eatable items, pargonnts now affect their children to eat nutriments that retard vitamins, constrict and atomic number 20. Though there is a virtue but still no effect or it is in good. However in doing this announce I feel luck to aw atomic number 18 myself and blushtually it give give me knowledge to ferment aw ar new(prenominal)s spate around me. I would wish to give a big thanks to Shehely Parvin, Assistant prof of De positionment of grocerying, University of Dhaka and course teacher of MKT-510- Business Environment. This course make me to under carry on the responsibility of preparing a project on Implications of pure viands execution in Bangladesh.This report is required as a part of fulfilling the objectives of a project course (MKT-510) Nadeem Nafis 41119044 MKT-510 EXECUTIVE SUMMARY unfluctuating feed for thought debasement in the sphere has assumed f reform proportions. Experts in medical biological science point bulge that outlay of corrupt nutrition affects people with kidney dysfunction, diabetes and cardiac problems. They provided point out that single of the important reasons for infertility is the tender movement of residues of pesticides, growth horm non p beils, heavy metals and mycotoxins in our victuals. The main reason for this is that our farmers ar non decent trained in the single-valued function of chemical plant nutriments.Absence of effluent intercession plants on unmatched hand (ETP) and overleap of training of the farmers, the particularory wastes, fertiliser and pesticide residues ar drained out at testament into the farmlands, last-ditchly bemire the farm at large. A study by the Institute of reality health revealed that to a greater extent than than 50% feed specimens including wet which they had tested were vitiated. match to D. G. , BSTI the output of grime drinking pissing has been increasing in the turn overry. BSTI revealed that more than(prenominal) or less 1,000 drinking water factories exist in the country, only when 400 of which gather in clears from the BSTI.Bottlers of drinking water factories fall in mushroomed with little regard to compliance of exemplar or BSTI license . Despite BSTI movecelling the licenses of 139 bottling factories in the last 18 months, there has been no re angelicalfuls in screen background up natural factories in youthful locations. The pass on Children and aged people argon facing constant affright of diseases however with the bottled water produced by these factories. Textile dyes ar being arbitrarily utilise to glossary sweetmeats like kalojam, chamcam, pantua cakes and pastries. Urea fertiliser is utilize for lightening puffed sift.A component part of factory owners, through use of former(a) let out forest crude oil and mustard people of colour, continue to market mustard oil. Sadly, in intimately roles they ar victimization allyl isothiocyanate to give off a mustard oil extra bite. 3 MKT-510 When the import of soyabean oil becomes shy or the price shoots up globally, the topical anesthetic market manipulators resort to beguiling means. Unscrupulous millers resort to mixing soyabean oil with poor quality laurel wreath oil or super oil. In the domain of fruits and vegs there prevails a total anarchy. Gullible consumers be buying fruits, locally produced or imported, from malls non realising what they are bargaining for. m either people in the country contain stop buying fruits, especially mangoes from the urban center markets afterwards watching the destruction of formol and ethofen-laced mangoes and g muck ups by the mobile courts on TV. Papya and bananas are unnaturally mellowned by chemicals like ethylene oxide and formalin. Experts in medical biology point out that ethylene oxide is carcinogenic and when used over sustenance might postulate a disaster. The key findings of the EPA study group suggest that m all children whitethorn coach plundercer roughtime during their lifetime as a pass of the pesticide or venomous-laden products they consume.The test conducted by BSTI-run mobile courts on fruit samples like mango, banana, lichis and jackfruit collec ted from Badamtali, Amin bazaar and Karwan bazar show the charge of formalin and ethofen, which in the short term will bowel movement diarrhea, nutrient toxic condition and gastrointestinal dis request but in the long-term will get together to serious health implications. angle is considered an native protein for people of all categories and ages. Mevery fish sellers spray fish with formalin (methanal gas mixed with methyl alcohol), an organic chemical, usually used for preserving tissues.It makes the fish appear stiff and fresh for a longer period of time. Regular intake of much(prenominal)(prenominal) spoil fish and vegetables might beat cancer. The month of Ramadan will bring more much(prenominal)(prenominal)(prenominal)(prenominal) woes for Muslims because of the excessive fried items sold for a month. A section of equalizeraurant owners use refined engine oil to fry chickens, kabab, peaju and white potato vine crisps. Engine oil used as cooking ingredient makes fare chaste, claim a section of the restaurant 4 MKT-510 owners. Defying health subdivision regulations, m some(prenominal) restaurant owners and street vendors use remainder cooking oil.This increases the peroxide put of the oil, turning it toxic. The NRDC report goes on to charge that the governments of the countries surveyed are attend tolessness to adequately comfort the youngsters from such dangers. Given the fact that children are go through toxic pabulum, they are possible to be more vulnerable than adults. Their variety meat whitethorn not be as efficient in removing toxic chemicals. In Bangladesh, we lose al pocket-sizeed both pollution and nourishment taint to run riot. No agency other than BSTI has conducted any examination of the pesticide-residue levels or toxic chemicals in the aliment market.With a totally inefficient monitoring administration, yet having tough laws is not enough to keep unscrupulous shell outrs from tampering with aliment items. BSTI sources revealed that it conducted 1,039 mobile courts across the country in septette months from July last course of instruction to February this year and detected rampant malpractice and adulteration in the sustenance return centres. Some Tk. 23. 8 zillion were realised as fine during the drives plot of land 1,086 facial expressions were filed and 66 people were sent to jail. harmonize to DG, BSTI, adulteration problem could be reassureled easily if the DCC performed its job properly.The DCC is supposed to do so instead of BSTI.. DCC make their own magistrates go BSTI has to hire magistrates from the district administration. Despite the smooth solid feed decree 2005, there was hardly any effort to enforce it. notwithstanding when the countrys apex court issued orders again in 2009 for setting up victuals court and one sustenance testing centre in every district, no effort was taken to implement it. With 50million people in the country known to be afflicted wi th complicated diseases by victorious adulterated regimen, the administration has got to be scary.Given the political will, it is not very difficult to sway this nefarious business by a handful of traders out to use up people slowly through poison simply for minting money. 5 MKT-510 divinity forbid What will happen if one of their near relations get electrical shock with some deadly diseases by taking such adulterated feed? 6 MKT-510 CONTENTS Description Page 9 9 10 11 12 12 14 15 16 17 18 19 20 20 23 27 29 30 30 30 7 1 1. 1 1. 2 Introduction Background of the report Scope of the report 2 2. 1 2. 1. 1 2. 1. 2 2. 1. 3 2. 1. 4 2. 1. 5 2. 2 feed safety A existence health priorityMajor issues in aliment safety Microbiological hazards chemical plaza hazards inspection of fodder borne dieses New technologies Capacity edifice richness of viands safety 3 3. 1 3. 1. 1 3. 1. 2 3. 1. 3 3. 1. 4 Food safety & quality overtop model in Bangladesh Laws , regulations & standards L aws & regulations Bangladesh pure food for thought statute, 2005 in detail Analysis of food Bangladesh food standards 4 4. 1 4. 1. 1 Implications of pure food act in Bangladesh Using chemicals & industrial dyes to look food fresh & delicate Arsenic phosphorous & the carbide produces acetylene gasMKT-510 4. 1. 2 4. 1. 3 4. 1. 4 4. 1. 5 4. 1. 6 4. 2 4. 3 4. 4 Fish in kitchen market are stored in methanal Condense take out Sulphuric pungent & industrial dyes Formaldehyde Do you redeem formaldehyde related symptoms? corrupted food The drive against adulterate food Laboratory analysis of food 31 32 34 35 36 38 40 42 44 44 46 47 48 50 8 5 5. 1 5. 2 5. 3 Implementation of food ordinance Administration & inspection Efforts by NGOs WHO/FAO support food safety program in Bangladesh 6 7 shutting & Recommendations References MKT-510 1. INTRODUCTION 1. Background of the Report 9 Food safety statute should be authentic and updated taking into consideration specific needs of consumers an d food producers, development in technology, emerging hazards, changing consumer demands and new requirements for trade, harmonization with supranational and regional standards, obligations under the World Trade Organization (WTO) agreements, as wholesome as social, religious and cultural habits. The instruction execution of food safety principle throughout the food chain is essential in riseing an effective food safety system. good national food hold in systems are essential to protect the health and safety of domestic consumers. They are similarly critical in enabling countries to assure the safety and quality of their foods presenting international trade and to image that imported foods conform to national requirements. The new global surroundings for food trade come to the fores considerable obligations on both merchandise and exportingation countries to strengthen their food fancy systems and to implement and enforce risk- ground food control strategiesThe pure Fo od Act 2005 is the Bangladeshi food legislations that form the rachis of the food safety programme. The objective of the pure Food Act 2005 is to ensure that the unexclusive is protected from health hazards and fraud in the preparation, exchange and use of foods and for matters connected therewith. MKT-510 1. 2 Scope of the report There are numerous types of implications are now devolvering against pure food act of Bangladesh but we are unable to depict all of these fields of events. However in this report the major concerns are delicately depicted.Again due to time, tuition & synchronization stenosis all details are not fully exposed. provided in general if one goes through this report then he/she will find very interesting & can learn the impact not only on our society but excessively on the rest of the world. 10 1. 3 Objective of the Study This report has an objective to study, touchstone and analyze the implication, implementation & performance of Bangladesh gauzy Food Ordinance, 2005. This report has shared into five major chapters, mainly focuses on 1. To know round subtle food act of Bangladesh 2. Implications of pure act in Bangladesh 3.Recommendations for proper implementation of pure food act MKT-510 2. FOOD SAFETY A general HEALTH PRIORITY Safe food conduces to health and productivity and provides an effective platform for development and poverty alleviation. People are get hop onively concerned nigh the health risks posed by microbial pathogens and dominancely hazardous chemicals in food. Up to one-third of the populations of developed countries are affected by food borne malady each year, and the problem is possible to be even more widespread in development countries.The poor are the just about susceptible to ill-health. Food and waterborne diarrheal diseases, for example, are jumper lead causes of illness and death in less developed countries, killing an estimated 2. 2 million people annually, near of whom are children. 11 Diarrhoea is the most commonality symptom of food borne illness, but other serious consequences overwhelm kidney and liver failure, spirit and sickening disorders, and death. Food safety refers to the potential hazards associated with food that can cause ill-health in benignants.Certain of these hazards are naturally-occurring (for example aflatoxins in groundnuts), whilst others occur through taint (for example pesticide residues in fruit). The potential hazards associated with food imply the following (Unnevehr and Hirschhorn, 2000 WHO, 2002a) Food safety is of particular concern in a create country context not only because of the broad(prenominal) gear preponderance of food-borne illness and other hazards associated with food, but in like path because of the considerable economic and social make ups that, in turn, reflect prevailing levels of economic development. MKT-510 2. MAJOR ISSUES IN FOOD SAFETY Food borne illness can be caused by microbiological, chemical or physical hazards. The nature and extent of these risks are being elucidated by an increasing body of scientific data, although some(prenominal) areas of information gathering, such as the surveillance of food borne illness, need to be strengthened. There is besides mounting concern about new technologies and especially the introduction of heritableally modify organisms into the food fork up. 12 2. 1. 1 Microbiological hazards Food borne illness caused by microorganisms is a large and growing humankind health problem. close to countries with systems for reporting cases of food borne illness have documented significant increases over the past fewer decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter jejuni and enterohaemorrhagic Escherichia coli, and parasites such as cryptosporidium, cryptospora, trematodes. Approximately 1. 8 million children in developing countries (excluding China) died from diarrho eal disease in 1998, caused by microbiological agents, mostly originating from food and water.One soulfulness in ternary in industrialized countries whitethorn be affected by food borne illness each year. In the USA, some 76 million cases of food borne illness, resulting in 3,25,000 hospitalizations and 5,000 deaths, are estimated to occur each year. There are only limited data on the economic consequences of food contamination and food borne disease. In studies in the USA in 1995, it was estimated that the annual cost of the 3. 312 million cases of food borne illness caused by seven pathogens was US $6. 535 billion.The medical costs and the value of the lives alienated during just five food borne outbreaks in England and Wales in 1996 were estimated at UK? three hundred700 million. The cost of the estimated 11 500 daily cases of food poisoning in Australia was calculated at AU$ 2. 6 billion annually. The increased incidence of food borne disease due to microbiological hazards is the result of a multiplicity of factors, all associated with our fast-changing world. Demographic profiles are MKT-510 being altered, with increasing proportions of people who are more susceptible to microorganisms in food.Changes in farm practices, more extensive food distribution systems and the increasing preference for meat and bird in developing countries all have the potential to increase the incidence of food borne illness. commodious food distribution systems raise the potential for rapid, widespread distribution of contaminated food products. Changes in food production result in new types of food that whitethorn harbor less common pathogens. Intensive sentient being husbandry technologies, introduced to minimize production costs, have led to the emergence of new zoonotic diseases, which affect humans.Safe disposal of manure from large-scale animal and poultry production facilities is a growing food safety problem in much of the world, as manure frequently contains pa thogens. Changes in eating patterns, such as a preference for fresh and minimally processed foods, the more and more longer interval between processing and exercise of foods and the increasing prevalence of eating food prepared outside the home all contribute to the increased incidences of food borne illness ascribed to microbiological organisms. The emergence of new pathogens and Pathogens not antecedently associated with food are a major everyday health concern.E. coli O157H7 was identify for the prototypical time in 1979 and has subsequently caused illness and deaths (especially among children) owing to its presence in ground beef, unpasteurized apple cider, take out, lettuce, alfalfa and other sprouts, and drinking-water in several countries. Salmonella typhimurium DT104 has developed resistance to five commonly convinced(p) antibiotics and is a major concern in many countries because of its rapid spread during the 1990s. These changes in microbiological hazards in foods have been recognized by the World Health host and by codex.The 22nd session of the codex Alimentarius Commission and the 45th Codex Executive Committee requested FAO and WHO to convene an international expert consultative body similar to the Joint Expert Committee on Food Additives (JECFA) and the Joint Meeting on Pesticide Residues (JMPR) on the microbiological aspects of food safety to deal out in particular microbiological risk opinion. The results of these risk estimates will provide the scientific basis for measures to reduce illness from microbiological hazards in foods. 13 MKT-510Effective management of microbiological hazards is heighten through the use of stopcocks such as Microbiological Risk sound judgement (MRA) and luck Analysis and Critical Control Point (HACCP) systems. Sound microbiological risk appreciatement provides an reading of the nature of the hazard, and is a tool to set priorities for interventions. HACCP is a tool for process control through the identification of critical control points. The ultimate goal is correctment of semipublic health, and both MRA and HACCP are means to that end. 14 2. 1. 2 Chemical hazardsChemicals are a significant source of foodborne illness, although effect are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins and shipboard soldier toxins, environmental contaminants such as mercury, lead, radionuclides and dioxins, and naturally occurring chemicals in plants, such as glycoalkaloids in potatoes. Food additives and nutrients such as vitamins and essential minerals, pesticide and veterinary drug residues are deliberately used to increase or improve the food supply, but assurance must scratch be obtained that all such uses are safe.Chemical contamination of food can affect health after a single exposure or, more often, after longterm exposure however, the health consequences of exposure to chemicals in food are often inade quately understood. temporary hookup assessments of the risks associated with exposure to pesticides, veterinary drugs and food additives are usually supported by extensive information, fewer data are available on the toxicology of contaminants in food. New understanding of the potential for chemicals to affect the immune, endocrine and developing spooky systems should continue to be incorporated into hazard characterizations of chemicals in food.Risk assessments must take into account the potential risks of sensitive population groups such as children, gravid women and the elderly. They must in like manner guide concern about accumulative, lowlevel exposure to quintuple chemicals. examination procedures and other methods of assessment for adequate evaluation of these potential risks are being developed and validated. Estimates of the exposure of specific subpopulations are often hampered by inadequate data on dietary intake and on levels of contamination of food.This lack of information is exacerbated in developing countries, where MKT-510 little reliable information is available on the exposure of their populations to chemicals in food. Public sentiency about chemicals in food is relatively high, and consumers continue to express concern about the risks to health due to the deliberate addition of chemicals to food. Increasing concern is also being expressed about the introduction of contaminants into the food chain from industrial pollution of the environment.Recognition that some pesticide residues and other chemicals whitethorn affect the hormonal system has further heightened public concern about persistant organic pollutants (POPs). The challenges for risk assessment of chemicals include consideration of susceptible populations such as children, pregnant women and the elderly, cumulative low-level exposure to multiple chemicals and effects on fetal neural development. Work is take to develop and validate methods to evaluate these potential risk s adequately.The planetary Environment Monitoring System Food Contamination Monitoring and Assessment Programme (GEMS/Food) database should be expanded to include more countries and more spaciotemporal data on the food intake of subpopulations and on the concentrations of contaminants in food commodities. Improved risk assessments with minimized un authoritativety will provide a better, more acceptable basis for international and national standard setting and reduce concern about the safety of food. 15 2. 1. 3 Surveillance of food borne disease Outbreaks of foodborne disease attract media attention and raise consumer concern.However, cases of foodborne illness occur daily in all countries, from the most to the least developed. As most of these cases are not inform, the true dimension of the problem is unknown, and efforts to vouch the resources and support necessary for the identification and implementation of effective solutions often fail. Effective control of foodborne disea se must be based on evaluated information about foodborne hazards and the incidence of foodborne disease. Development of a strategy to reduce foodrelated risks requires knowledge about the current levels of foodborne disease in Member States.It must also be based on an appreciation of the targets and time-frame for improving food safety. This should be an on-going process, in which new targets are set when old ones are achieved, and progress should be monitored continuously in targeted surveys. MKT-510 The absence of reliable data on the burden of foodborne disease impedes understanding about its public health grandness and prevents the development of risk-based solutions to its management. Innovative strategies and methods are needed for surveying foodborne disease and food contamination.A testing ground-based surveillance system should be based on sentinel sites and regional and/or international laboratory networks. A necessary prerequisite for risk-based strategies based on opti mized surveys is an interdisciplinary approach involving strong collaboration among all sectors dealings with foodborne disease surveillance and food safety in the health sector. 16 2. 1. 4 New Technologies New technologies, such as genetic engineering, putz of food, ohmic heating and modified atmosphere packaging, can be used to increase inelegant production, extend shelf life or make food safer.Their potential good for public health is great for example, genetic engineering of plants has the potential to increase the nutrient content of foods, decrease their allergenicity and improve the efficiency of food production. However, the potential public health effects of these technologies have raised(a) concern globally during the past decade. Some new technologies benefit the health and economy of communities and contribute to sustainable development. However, countries should be provided with the results of objective, rigorous assessments of the potential risks associated with t hese technologies originally being asked to accept them.Moreover, countries should be assisted in developing capacities to evaluate such results. The basis for the safety assessments should be easy to understand and well(p) communicated, so that the public can be tortuous at the early stages of this process. The evaluation should be based on internationally hold principles that include factors other than considerations of safety and risk, such as (health) benefits, socioeconomic factors, honorable issues and environmental assessments.These considerations should be developed with other WHO partners such as FAO, the linked Nations Environment Programme (UNEP), the Organisation for Economic Co-operation and Development (OECD) and the World Bank. MKT-510 2. 1. 5 Capacity building Most developed countries continue to expand the cleverness to protect their populations from exposure to unacceptable levels of microorganisms and chemicals in food. Public awareness of the risks gnarly is relatively high in these countries, and many governments have made sack commitments to improve food safety.Developing countries have many competing priorities in their health agendas, and food safety has not, in the past, been recognized as a vital public health issue. However, it is becoming clear that foodborne disease has a significant impact on health. The globalization of the food trade and the development of international food standards have also raised awareness of food safety in developing countries. Placing food safety on the political agenda is the graduation vital step in reducing foodborne illness. The consumption of locally produced food is more common in developing countries.Fewer processed and packaged foods are available, large volumes of fresh food are traded in traditional markets, and food eaten outside the home is typically prepared by street vendors. Most of the concern for food safety is related to inappropriate use of agricultural chemicals, poor depot o f food, an absence of food inspection, lack of infrastructure such as potable water and adequate refrigeration and lack of awareness about food safety and hygiene. Many developing countries are badly equipped to respond to existing and emerging food safety problems.They lack technical and financial resources, an effective institutional framework, trained manpower and satisfactory information about the hazards and risks composite. The risks are especially great in countries where low national income coincides with rapid industrial and agricultural development. 17 MKT-510 2. 2 Importance of Food sanctuary Food safety and sanitisation are considered to be a key issue to ensure overall food aegis in Bangladesh. Food is the major source of human exposure to pathogenic agents, both chemical and biological (viruses, parasites, bacterium), from which no individual is spared.The importance of food safety stems from (1) food being the primary mode of transmission of infectious dise ase (2) the intricate linkage with development- governs individual and community health, national productivity, and promotes export potential & thus earn foreign exchange (3) emerged as handsome sources of conflict in international agricultural trade. 18 Biotechnology has raised some food safety concerns as new scientific methods to assess the safety of food derived from biotechnology have yet to be developed and agreed upon internationally. In Bangladesh 90 % tube wells of 61 districts (out of 64) are contaminated with arsenic. Urban population are gradually shifting from cereal-based diets and would likely generate a demand for fish, livestock, horticultural, forest produce as well as processed items, in turn necessitating safety load of associated transport, storage and marketing infrastructure. MKT-510 3. Food Safety and Quality Control Framework in Bangladesh 19 Bangladesh has achieved a significant progress in health & nutrition of the people. In spite of this progress, sti ll the infant mortality rate is 51/ ampere-second0 and maternal mortality ratio is 3/1000 livebirths.Some one third of the children born with low birth weight and only 11. 5 % of preschool age children are nutritionally habitual. Diarrhoeal diseases is one of the major public health problems in the country. Some two third of these diarrhoeal diseases are food and water borne. At present, more than 30 million people are facing arsenic problem in drinking water and some 70-80 million people are threatened with the problem. Bangladesh is yet to develop a unified Food Safety Administration System and to fake a Food Safety Policy.But it has a National Food and fodder Policy where attention has been given on food safety. There are significant activities in food safety and quality control are going on in the country. A number of Ministries, Departments and Agencies are involved in these activities with a major responsibility of the Ministry of Health and Family Welfare (MOHFW) which has a unique infrastructure to deliver its services throughout the country. Under this Ministry, concern Information System on food safety and food borne illnesses is some extent integrated with the Primary Health Care Programme.It may be mentioned here Bangladesh has signed the WTO Agreement. In Bangladesh, the food safety and quality control framework consists of Laws, Regulations & Standards, Administration & surveillance and Laboratory analytical services. MKT-510 3. 1 LAWS, REGULATIONS AND STANDARDS 3. 1. 1 LAWS AND REGULATIONS 20 (a) The Bangladesh Pure Food Ordinance, 1959 This is an ordinance to provide better control of the manufacture and barter of food for human consumption. Now, this Ordinance is under modification as The Bangladesh Pure Food (Amendment) Act, 2004. Under this Act, it has been proposed to constitute aNational Food Safety Council headed by the Ministry of Health and Family Welfare as well as to establish Food courtrooms. (b) The Bangladesh Pure Food Rules , 1967. In this Rule, there are generic wine standards for 107 food products. Now, this Rules is under revision. (c) The Special Power Act, 1974 (Act No XIV of 1974-as modified up to the 31st July, 1978) An Act to provide special measures for the prevention of received prejudicial activities, for more speedy trial and effective punishment of current grave offences. (d) The Food Grain Supply (Prevention of Prejudicial activity) Ordinance, 1956 (Ord. xvi of 1979) This ordinance provides special measures for prevention of prejudicial activity relating to the storage, movement, transshipment, supply and distribution of food grains. It provides basis for the protection of false body politicment or information. (e) The Bangladesh Standards and Testing constitution Ordinance, 1985 This ordinance is to establish an Institution for standardization, testing, metrology, quality control, grading and marking of goods. indoors the framework of this ordinance, presidential term has establis hed the Bangladesh Standards and Testing Institution (BSTI).One import problem is to certify the quality of commodities, materials, whether for local consumption, export and import. The Ordinance has been amended as The Bangladesh Standards and Testing Institution (Amendment) Act, 2003. Currently, BSTI is developing a Policy on Labelling. BSTI is the Codex Focal Point for Bangladesh. MKT-510 (f) The Radiation Protection Act, 1987 Under this Act, the Institute of Food and Radiation Biology (IFRB) of Bangladesh Atomic Energy Commission is primarily involved in food irradiation research and development in the country. g) The iodine Deficiency Disorders Prevention Act, 1989 The Government has enacted The Iodine Deficiency Disorders Prevention Act, 1989 for world(a) salt iodisation & banned noniodised salt from market, aimed at virtual elimination of IDD from the country. (h) The meaty Commodity Act, 1990 The purpose of administering this act is to stable, maintain or increase supply of essential commodities including foodstuffs. The mandate of Essential Commodity Act also includes full spectrum of broad spectrum of activities like storage, transport, distribution, disposal, acquisition, use or consumption of any essential commodity. i) Fish and Fish product (Inspection and Quality Control) Rules, 1997 This section of the Fish and Fish products (Inspection and Control) Ordinance 1983 (Ord xx of 1983) and in conjunction with fish and fish products Inspection and Quality Rules 1989, and other related provisions made there under, the Government has made the Rules Fish and Fish product (Inspection and Quality Control) Rules, 1997. These Rules are basically meant to develop quality improvement to promote export of trade. The quality control of fish and fish products in the country has earned reputation of the importing countries. j) Laws and Regulations In addition, a number of other Laws and Regulations are existed in the country to ensure the safe and quality fo od viz. The Animal flagellation (Restriction) and Meat Control (Amendment) Ordinance,1983 (it is under revision)The Pesticide Ordinance,1971 & the Pesticides Rules,1985Destructive Insects and Pests Rules (Plant Quarantine),1966,amended up to 1989Agricultural Products Market Act,1950 (revised in 1985)Fish Protection and Conservation Act,1950 (amended in 1995)Marine Fisheries Ordinance 1983 and 21 Rules,1983Procuremnet Specifications, Ministry of Food, Rice Mill Control Order etc.To protect the consumers rights and privileges a new Act i. e. Consumers Protection Act, 2004 is to be passed soon. There are also a number of policies i. e. Bangladesh Food and Nutrition Policy, MKT-510 1997 and National Plan of bodily process on Nutrition, National Agricultural Policy, 1999 Integrated Pest Management Policy, 2002 etc are linked with the countrys food safety and quality control. (h) Pure Food Act, 2005 decision huge ir mendities and unhygienic situation in the food sectors, the government has conjecture a new law, the Pure Food Act, 2005. 2 MKT-510 3. 1. 2 Bangladesh Pure Food Ordinance, 2005 in Details Manufacture and Sale of food provision regarding manufacture and sale of Food 23 1. Prohibition of manufacture or sale of food not of proper nature, substance or quality (1) No psyche shall outright or in outright (a) Manufacture or sell any condition of food which is adulterated, or (b) Sell to the detriment of the purchaser any expression of food which is not of the nature, substance or quality demanded by the purchaser. 2) An offence shall not be deemed to have been committed if the obligate of food contains the normal constituents and if any free substance or ingredient has been added thereto, if such substance or ingredient (i) is required for the production or preparation of such article as an article of commerce in a condition fit for carriage or consumption, and (ii) is not so added fraudulently to increase the bulk weight or measure, or to conceal the inferior quality, of such article Provided that the admixture of such substance or ingredient does not render such article to be injurious to health . Prohibition of sale or use of injurious or dangerous chemicals, intoxicated food colour, etc No person shall directly or indirectly sale any food in which injurious or dangerous chemicals or ingredients or additives or substances like calcium carbide, formalin, pesticides DDT (dichloro-diphenyl-trichloroethane ), PCBs (polychlorinated biphenyl oil) etc. or intoxicated food colour or season matter has been used in any food which may cause injury to human body. . Prohibition of manufacture or sale of food not of proper standard of righteousness No person shall, directly or indirectly manufacture or sell any draw, cover, ghee, wheat berry flour (that is to severalize, maida, atta or suji) or mustard or any other rape seed oil, or any other article of food which are not of proper standard of purity. MKT-510 Standard of purity of milk or skimmed milk or condensed milk or sterilise ilk or keep abreast milk (1) In the case of milk other than skimmed, condensed, sterilized or desiccated milk,(a) the species of animal from which the milk is derived shall be specified by the seller in such manner as the local baron may direct by general or special order in this behalf(b) the article sold shall be the normal, tasteful and fresh discrimination obtained by the complete milking of the udder of a sanguine animal of the species specified, not earlier than seven days after the part and freeing of the colostrums of such animal and (c) the article sold shall, whether such secretion has been processed or not, be an article from which no ingredient has been extracted and to which no water or other substance (including any preservative) has been added and which contains the normal constituents prescribed under clause (a) or sub-section (1) of section 5. 24 2) In the case of skimmed milk,(a) The container shall be labelled and marked in such manner as may be prescribed (b) The article sold shall contain such proportion of the constituents of milk as maybe prescribed and (c) The place at which such article is sold shall be specified by the seller in such manner as the local authority may direct by general or special order in this behalf. (3) In the case of condensed, sterilized or desiccated milk,(a) The container shall be hermetically unsympathetic, labelled and marked in such manner as may be prescribed and (b) The article manufactured or sold, as the case may be, shall contain such proportion of the constituents of milk as may be prescribed. Standard of purity of butter In the case of butter, the article manufactured or sold, as the case may be, shall be completely derived from the milk or cream (other than skimmed, condensed, sterilized or desiccated milk or cream) of a cow MKT-510 or buffalo or both, and may be with or without salt and with or without the ddition of any innocuous colou ring matter, and shall not contain a greater proportion of water than may be prescribed. Standard of purity of ghee In the case of ghee (that is to say, handsome milk toothsome), the article manufactured or sold, as the case may be, shall contain only substances (other than curds) which are prepared exclusively from the milk of cow or buffaloes or both, and shall fulfil such other conditions as may be prescribed. 25 Standard of purity of wheat flour In the case of wheat flour (that is to say, maida, atta or suji), the article manufactured or sold, as the case may be, shall contain only substances which are derived exclusively from wheat, and shall fulfill such other conditions as may be prescribed.Standard of purity of mustard or any other rape seed oil In the case of mustard or any other rape seed oil, the article manufactured or sold, as the case may be, shall be derived exclusively from mustard or any other rapeseed, as the case may be, and shall fulfill such other conditions as may be prescribed. 5. Prohibition of manufacture or sale of anything similar to or resembling an article of food No person shall, directly or indirectly and whether by himself or by any other person acting on his behalf, manufacture or sell anything similar to or resembling an article of food notified or under any name which so resembles the intermediate name of such article of food as to be likely to deceive the public or which is in any way calculated to mislead the public as to the nature, substance or quality of that thing. 6.Prohibition of retention adulterants in places where food is manufactured or sold A person cannot keep or sell adulterants near the expound of manufacturing process of food. If any kind of adulterants is plunge near a food premise or shop then the owner will be accused for prison-breaking the law if the contrary cannot be proven. No person shall keep Guzi (niger seed) in any manufactory or shop. No person shall keep any quantity of white oil except under a license granted by a local authority. MKT-510 7. Prohibition of sale of pathological animals and queasy food intended for human consumption No person shall sell for human consumption any living thing which is morbid or unsound or sell or manufacture any other article of food intended for human consumption which is unwholesome or unfit for human consumption. 26 8.Prohibition of use of false labels No person shall, directly or indirectly use labels which falsely describes that the article is to mislead as to its nature, substance or quality. 9. Registration of certain premises The premises used for manufacturing, storing or selling food must be registered from authorized body. 10. Special provisions for seller of Ice cream and some other food The manufacturer and seller of certain dry food such as ice cream, ice, pickles, sweets, cake, biscuits, bread, flour, pulses etc must clearly write their apostrophize on the signboard and the transport the use to delivery. Prohibiti on of the keeping of bread-stuffs, etc, distinguishablely than in covered receptacles.No milk, bread-stuffs, cake, pastry, sweetmeats, confectionery or other article of food intended or commonly used for human consumption without further preparation by cooking shall be sold, exposed or unploughed or hawked about or stored for sale unless they be kept properly covered or differently guarded to the satisfaction of the local authority, so that they shall be protected from dust, dirt and flies 11. Certain diseased person not to manufacture, sell or touch food No person, who is hurt from leprosy, tuberculosis or any other disease which may be notified by the Government in this behalf, shall manufacture or sell any article of food, or will fully touch any such article which is for sale by any other person. MKT-510 3. 1. 3 summary OF FOODProvisions regarding analysis of food 1. Right of purchaser to have article of food analyzed or otherwise examined A person who has purchased any ar ticle of food shall, on payment of such fee as may be prescribed, be entitled to have a sample of such article analyzed or otherwise examined by the public psychoanalyst appointed for the area in which the purchase was made, and to receive from such public analyst a credentials in the form provided in the Schedule, specifying the result of the analysis or examination. 27 2. Providing samples for examination is obligatory Any Govt nominated person can order the buyer to sell certain products to him for the purpose of examination.He can also ask for the sample of the products to be kept for sale or transport or store. 3. Procedure for obtaining analysis or examination A person who intends to have analyzed or otherwise examined a sample shall-(1) forthwith notify in writing his aim to the person who sold or surrendered the sample(2) divide the sample into three parts, and mark, seal or fasten each part One part to the person who sold the sample, or One part to the consignor, whose name and address appear on the container of the article, One part for purposes of future comparison and(3) thereafter submit in spite of appearance seven days one part to the public analyst appointed for the area in which the sample was sold or surrendered. 4.Duty of public analyst to supply security system of analysis Every public analyst to whom a sample has been submitted for analysis or bacteriological or other examination shall(a) Analyze or examine such sample or cause such sample to be analyzed or examined (b) not later than 14 days seven days in normal case and two days in case of emergency after the date on which he receives the sample, deliver to the person submitting it a certificate specifying the result of the analysis or examination, (c) Send a copy of the certificate to the local authority concerned. MKT-510 Provisions regarding inspection and seizure of food 1. battle of tester A person can be appointed as an inspector by the Govt or Govt monitor local authority . 28 2.Right to enter premises A person authorized, or an Inspector appointed, have the right to enter any premises at any hour of the day or night excluding the hours between midnight and day break. 3. employment of books, vouchers and accounts A person authorized, or an Inspector appointed, may by written notice require any person carrying on the trade or business in, or manufacturing or selling, any article of food, to produce before him for inspection all books, vouchers, accounts and other documents relating to such trade, business, manufacture or sale and every person on whom such notice is served shall comply with such requisition. 4. Power to seize food believed to be adulterated. The nominated person can inspect and examine the food any time (except midnight to dawn) and seize food believed to be adulterated 5.Destruction of seized living things and food The nominated person in front of two witnesses and with the written acknowledgement of the owner will destruct the seiz ed food products MKT-510 3. 1. 4 Bangladesh Food Standards a. Under the Bangladesh Pure Food Ordinance, 1959 and the Bangladesh Pure Food Rules, 1967, there are 107 different generic, mandatory food standards. b. BSTI is the standardisation body in the country. There are 50 mandatory generic food standards of BSTI. In addition, there are some 250 optional standards for different foodstuff. BSTI is also adopting Codex standards. 29 MKT-510 4. IMPLICATIONS OF PURE FOOD ACT IN BANGLADESH 4. 1 Using chemicals and industrial dyes to look food fresh and tasty The bananas arrive at Sadarghat before first light.One by one the trucks ejaculate into the crammed Ahsanullah Road that charts the banks of the Buriganga river on Dhakas southern edge. The bananas, piled high in the hold, are offloaded into the numerous warehouses that line the streets. As the sky lightens up, the cargo is more visible. They are a deep parking lot in colour and shrilly to the taste. But by that resembling after noon, miraculously, these same bananas will be gifted yellow and sweet. As the trucks pull away an army of workers, spray-cans on their shoulders enter the warehouses and start spraying the fruits stacked on the floor. It is a medicine that helps the banana ripen better and get a nice yellow colour, says one local wholesaler. 30 4. 1. Arsenic phosphorous and the carbide produces acetylene gas The chemical, it turns out, is calcium Carbide, and is highly hazardous to the human body because it contains traces of arsenic and phosphorous. Once dissolve in water, the carbide produces acetylene gas. Acetylene gas is an analogue of the natural maturation agents produced by fruits known as ethylene. Acetylene imitates the ethylene and quickens the ripening process. In some cases it is only the skin that changes colour, while the fruit itself remains green and raw. When the carbide is used on very raw fruit, the amount of the chemical needed to ripen the fruit has to be increased. This res ults in the fruit becoming even more tasteless, and possibly toxic. We dont know what the name of the chemical is but it works like magic, he says. Just go to one of the pharmacies in the Dhaka Medical College area and ask for medicine to ripe bananas, he adds. Visits to the neighbouring warehouses reveal that scores of banana wholesalers are MKT-510 using this same technique to transform cheaply bought unripe banana into a easy cargo, going on to supply it to Dhakas ever-growing appetite for sweeter, riper and bigger. later(prenominal) in the morning, we visit one of the pharmacies in the DMCH area. They wont say what the chemical is but sure enough, it is cheap and widely available. The chemical, it turns out, is Calcium Carbide, and is extremely hazardous to the human body because it contains traces of arsenic and phosphorous. 31 4. 1. Fish in kitchen markets are stored in formaldehyde (used to preserve dead-bodies) The chemical fertiliser carbamide is used in our rice to make it whiter, fish in kitchen markets are stored in formaldehyde (used to preserve dead-bodies) to keep them fresh- aspect, colours and sweeteners are injected into fruits, and upstart studies by the Food and Nutrition Institute, University of Dhaka, have also found Escherichia coli (E-coli), Salmonella, and Shigella bacteria in restaurant food and street food in the city. consume contaminated food may cause diarrhoea, dysentery and other diseases. Finding bacteria is very common in the restaurant foods. But the more alarming thing is that the restaurant owners do not throw out the leftover oil from everyday cooking, using the same oil the next day. As a result the peroxide value of the oil increases and it becomes toxic last ( cabriolet) Bangladeshs only consumer rights group confirms that wholesalers do indeed use carbamide fertiliser in rice to make it whiter.Comsumers who eat husk wobble processed rice (red rice) will also find themselves cheated, as artificially colored rice is also available in the market, say members of the watchdog. This is common knowledge, they say. While the rice is being processed, they use urea fertilizer in the rice to make it look more attractive, thus increasing its sale value, said Miftaur Rahman, a local rice dealer in Kawran Bazar, who claims his products are clean. Most of the red chilli powder used in the market is adulterated in most cases the spices are mixed with brick dust. Fine sawdust is also often mixed with cumin and other ground spices, say MKT-510 CAB members.Honey is also frequently adulterated, as lab tests have found sugar syrup is often mixed with honey to enhance the sweetness. Nowadays, pure butter oil and ghee are also very rare in the market. untrusty traders use a host of ingredients such as animal flesh out, manage oil, potato mash, and vegetable oil to produce fake butter oil. They even mix soap ingredients like steirian oil with ghee, to increase the proportions. 32 Rasogolla, kalojaam, and ch amcham are the essential delicacies for all festivals in Bengali culture. But food and sanitation officers from the Dhaka City Corporation (DCC) say most of these mouthwatering sweetmeats, despite looking attractive in the shop displays, are made with adulterated ingredients and produced in a filthy environment.In a survey conducted by DCC officials found that 100 percent of examined samples of Rasogolla, kalojaam, curds, and sandesh were adulterated. Bangladeshs Pure Food Ordinance (1959) states that at least 10 per cent milk fat is mandatory in sweetmeat. But in most cases, the percentage of milk fat is not more than five per cent. 4. 1. 3 Condensed milk Three years after it first emerged that condensed milk produced by Bangladeshi manufacturers contained little or no milk and was in fact condensed vegetable fat, the companies are continuing to supply their inauthentic product to the market on the strength of a High Court stay order on legal action against them. Brands like Stars hip, Danish, Goalini and Kwality are mostly producing condensed milk, which do not satisfy the BDS 896 1979 code of the Bangladesh Standard and Testing Institute (BSTI), said Shamsuzzoha, Information officer of Consumers Association of Bangladesh Bangladeshs only consumer rights group. From the test conducted by the Public Health Institute, it was found that these two brands have a bacterial count level of 76,000 and 25,000, respectively, he said. The maximum count of bacteria in a gram of condensed milk is 10,000. Despite the numerous test results, these brands continue to sell their adulterated products taking advantage of the fact that authorities tend to avoid their responsibilities at investigating such products and taking measures in ensuring MKT-510 consumer rights, he says.He explains that the BDS 8961979 quality insists the need of actual cattle milk be condensed, mixed with sugar, then packaged and sold as condensed milk. According to the criteria, condensed milk should ha ve a composition of 28 per cent solid milk, 8 per cent fat, 40 per cent sugar, 0. 3 per cent lactic acid and count level below 10,000 bacteria in every gram of the milk. 33 The Milk and Dairy Product section perpetration of BSTI finalised the BDS standard for condensed milk on May 22, 1979. The quality was designed in accordance with the condensed milk manufacturing procedure discovered first by scientist Gail Borden in 1896. The committee had also kept in mind the necessity of the global Standards Organization (ISO) standards while formulating this particular standard.This standard was later approved by the Agriculture and Food Products Divisional Council of BSTI. These condensed milk lack the basic nourishing factors that natural milk has, said Zoha. He explained that natural milk consists of 80 to 90 per cent water. The rest includes protein, saturated fat, vitamin and calcium. The most important part is lactose, a special type of galactose that aids digestion in the human sys tem, he explained. The other elements in milk are albumin, globulin, potassium, sodium, iodine and sulphur. all these elements make the consumption of a litre of milk equivalent to the consumption of 21 eggs, 12 kilograms of beef and 2. 2 kilograms of bread by a human, he said. As most of these brands are using vegetable fat and powdered milk to produce condensed milk, consumers are missing out from the consumption of real condensed milk, he said. In a report published by CAB in December, 1995 it was found that Danish Condensed milk (Bangladesh) imports 125 calculated tonne of powdered milk. When tested by the Bangladesh Atomic Energy commission it was found that the radioactivity levels in their milk is much higher than the stipulated limit. The high court verdict was against the sale and production of this powdered milk. We still cannot pick out whether the company abided by the high court verdict, says one CAB official. along MKT-510 with powdered milk, the brands are using H oye powder, water, sugar, artificial colour, flavour and vegetable fat to produce condensed milk.Currently, 7,68,000 cans of condensed milk are sold daily. The daily demand shows the gigantic consumption of condensed milk and thus the immense health hazard being faced by the nation, says one CAB official 34 4. 1. 4 Sulphuric acid and industrial dyes Some sweetmeat makers from rural areas are unaware of the existence of food colouring and use only industrial dyes in their products. The dough makers in different parts of the country put sulphuric acid in hot milk to make it thicken quickly. They first put a paste of ground rice into the milk, followed by sulphuric acid to turn the milk into a thick dough within minutes, say DCC officials.In Dhaka City, famous sweetmeats brought from various parts of the country have been selling fast due to well-financed advertisement campaigns. Among these are Porabarir Chamcham, curds from Bogra, Rasogolla from Jessore, monda from Muktagachha, and Rosomalai from Comilla. In most cases, these sweetmeat are not what they seem, says Abdullah, a worker at a city sweetmeat outlet. Sources at the Bangladesh Standards and Testing Institute (BSTI) the government agency responsible for enforcing standards and subject permits for the manufacture of processed foods admit that a wide variety of products such as soybean oil, butter oil and mustard oil are being sold in the market with fake BSTI seals.In recent weeks, laboratory reports have revealed that fruits are ripened artificially using calcium carbide while traces of organo-phosphorus an insecticide has been discovered in vegetables in kitchen markets. The nutritional elements that should be in fruits and vegetables, if adulterated with dyes and synthetic colours, are destroyed. Eventually the digestion of those poisonous fruits or vegetables may cause diarrhoea, dysentery and even death, says Professor MKT-510 Sagormoy Barma, a nutritionist at Dhaka University. The long-term impact of eating those foods is cancer, Barma warns. Meanwhile children are fast becoming the greatest casualty of the widespread adulteration. If children dont get the vitamins and minerals from fruits and vegetables to retrace tissues, the result could be severe malnutrition says Professor MQK Talukder, a paediatrician at the Combined Military Hospital (CMH). The most terrifying thing that can happen for not enriching a childs body with the right nutritional elements are lack of growth and damage to central nervous system, Talukder says. 35 4. 1. 5 Formaldehyde Ranked as one of the most hazardous compounds (worst 10%) to ecosystems and human health. Formaldehyde is a colorless, flammable, strong-smelling gas. It is an important industrial chemical used to manufacture building materials and to produce many planetary house products.It is used in pressed wood products such as particleboard, plywood, and fiberboard, glues and adhesives, perpetual press fabrics, paper product coatin gs, and certain insulation materials. In addition, formaldehyde is commonly used as an industrial fungicide, germicide, and disinfectant, and as a preservative in mortuaries and medical laboratories. In 1987, the U. S. Environmental Protection path (EPA) separate formaldehyde as a probable human carcinogen under conditions of unco high or prolonged exposure (1). Since that time, some studies of industrial workers have suggested that formaldehyde exposure is associated with nasal cancer and nasopharyngeal cancer, and possibly with leukemia. In 1995, the International Agency for Research on Cancer (IARC) concluded that formaldehyde is a probable human arcinogen. Several NCI(National Cancer Institute, USA) studies have found that anatomists and embalmers, professions with potential exposure to formaldehyde, are at an increased risk for leukemia and brain cancer compared with the general population MKT-510 Mutagenic activity of formaldehyde has been exhibit in viruses, Escherichia c oli, Pseudomonas fluorescens, Salmonella typhimurium and certain strains of yeast, fungi, Drosophila, grasshopper and mammalian cells (Ulsamer et al. , 1984). Formaldehyde has been shown to cause gene mutations, single strand breaks in DNA, DNA-protein crosslinks, sister chromatid exchanges and chromosomal aberrations.Formaldehyde produces in vitro switch in BALB/c 3T3 mouse cells, BHK21 hamster cells and C3H-10Tl/2 mouse cells, enhances the transformation of Syrian hamster embryo cells by SA7 adenovirus, and inhibits DNA repair (Consensus Workshop on Formaldehyde, 1984). 36 When inhaled, acetaldehyde, the closest aldehyde to formaldehyde in structure, causes cancers in the nose and trachea of hamsters, and nasal cancers in rats (EPA,USA, Carcinogenicity Assessment for Lifetime Exposure. Substance Name Formaldehyde,CASRN 50-00-0, stopping point Revised 05/01/1991. 4. 1. 6 Do You Have Formaldehyde-Related Symptoms? There are several formaldehyde-related symptoms, such as watery eyes, liquid nose, burning sensation in the eyes, nose, and throat, headaches and fatigue.These symptoms may also occur because of the common cold, the flu or other pollutants that may be present in the indoor air. If these symptoms lessen when you are away from home or office but reappear upon your return, they may be caused by indoor pollutants, including formaldehyde. Examine your environment. Have you recently go into a new or different home or office? Have you recently remodeled or installed new cabinets or furniture? Symptoms may be due to formaldehyde exposure. You should contact your physician and/or state or local health department for help. Your physician can help to determine if the cause of your symptoms is formaldehyde or other pollutants. MKT-510 Stage ChemicalHealth Risks Diarrhoea, nausea Respiratory disorders, bronchitis, skin diseases, headache Burning eyes, nose, throat high source pressure, bronchitis Wounds leading to Cancer Wounds leading to Cancer stomach problems, Soaking NaC1 37 Unhairing/liming KOH, Na 2 S03/bi Sulphide Deliming/bating Na 2 S03, NH 4 C1, Na2So4 Picling Chrome Tanning Sammying, splitting H 2 SO 4, H-COOH, NaC1 Dyes, fixing, agent, condensation of urea Respiratory complications Buffing Liquid pigment, polymer, fixative, preservatives and aromatic ingredients. Cancer Shaving, dyeing duck Health risk by unwanted chemicals MKT-510 4. 2 ADULTERATED FOOD ? Asthma Caused by toxic dyes used in most Chinese resturants ? Bananas Chemicals calcium carbide and ethrel are used to artificially ripen Bananas. The other everyday method is to ripen them through heating in a closed environment. Coconut Oil Acid value beyond permissible limit found in major brands. ? Condensed Milk Along with Star Ship, bright and Goalini, reportedly use vegetable fat instead of milk ? Dyes feeding foods containing industrial dyes and colours causes violent allergic reactions, respiratory problems, asthma, liver disorders and kidney dysfunction and bone marrow disorders. Nowadays, coal tar dyes are being used in sweetmeats. ? Erythrosine Red food colouring that can lead to tumour in thyroid gland, asthma, bronchitis and hyperactivity. ? Formaldehyde Formaldehyde normally used to preserve dead-bodies is used to preserve fish bound for city markets. Greens young greens, so abundantly available, are the best way to go as far as vegetables are concerned. Shashya Prabartana offers the finest, pesticide-free organic variety. ? Iodine Found in high quantities in most condensed milk brands. Indicate use of vegetable fat. ? Keya Coconut Oil Accused of containing twice the acid value permitted by BSTI in its regulations. ? Lentils Lentils are mixed with toxic colours to improve their colour and marketability. ? Mustard Oil Most mustard oil brands contain iron beyond permissible limits. ? Pesticides When pesticides enter the body on a regular basis, they affect the liver until it is damaged permanently.Quality Seal Many products use unsound and/or expired BSTI seals 38 MKT-510 ? Rice A host of rice varieties available in the market are artificially whitened using the toxic fertiliser Urea Soyabean Oil Poorly produced Soyabean oil contains high levels of toxins which can lead to cancer ? Tartrazine Yellowish orange food colour that can lead to cancer, headaches, allergies such as asthma, inflammation, eye irritation and runny nose. (Mubin S Khan and Adnan Khandker , Slate, October 2006) OTTAWA, March 17, 2005 The Canadian Food Inspection Agency (CFIA) and Afrocan Direct Imports Inc. are warning the public not to consume the heritage brand Palm Oil described below.These products may contain a non-permitted colour, Sudan IV, which is considered to be carcinogenic. Sudan I and IV, red dyes, are not permitted as food colours in Canada. Sudan I, has been shown to cause cancer in laboratory animals and these findings could also be significant for human health. There have been no reported illnesses associated w ith the consumption of these prod