In India some of the food labs coming under the state government are not well equipped to conduct sophisticated analysis of products and generate results at a faster pace. This is clearly evident from the Nestle Maggi fiasco, where the reports of monosodium glutamate (MSG) and lead content emerging from the test values of government or private food labs as against those analysed by the global food major, observed industry experts.
While most multinational labs are equipped with advanced and state-of-the-art equipment for metal detection, the Indian government labs are clearly found wanting with the same. These food test labs also need to provide details on the equipment and instruments used to undertake the tests. It would also ensure uniformity in the test results because it is observed that the data is varying, stated the experts who did not wish to quoted
Neither Nestle nor the FDA/private laboratory where MSG was tested mentioned the quantity of lead and MSG found in the tested samples and the permissible limits allowed in the food products, said the experts. It is also crucial to know if the test was validated and if the lab followed an analysis referring to any published literature, the experts averred.
For instance in the lead analysis, the Maharashtra FDA which provided information on its content in five samples analyzed as 2.55, 2.59, 2.60, 2.62. These micro quantities can be quantified by using highly sophisticated equipment like Atomic Absorption Spectrometer or Plasma Emission Technology. The recommended methods indicated in the Indian Pharmacopoeia is by comparing the black stain due to lead sulfide with a known standard of lead, stated the experts.
In the case of Maggi whether these values were determined on the spectrometer or determined by chemical color test in the FDA laboratories is not indicated. Therefore it is vital for the food test labs to specify the test method adopted, they added.
Most foods like bananas, pears ,food grains, contain glutamic acid which is a simple amino acid found abundantly in plant and animal protein. Since Maggie uses wheat and other vegetable ingredients there is bound to be glutamic acid present in the product. Whether the company determines this acid in the product before it is released is best answered by them. Further whether MSG is part of product release specification is not mentioned. Therefore from now food companies need to include ‘No free MSG added’ on the package label, said the experts.
Free and Bound Glutamate in natural products :
In an article on ‘Free and Bound Glutamate in natural products by T Giacometti in Switzerland, stated that for over 90 years, glutamic acid is a ubiquitous component of a protein and a non essential amino acid which the human body can synthesize. “For the vast majority if all known proteins, glutamate is the major amino acid. As an essential link in the intermediary metabolism, it is present in plant and animal tissues. Besides glutamate is also present in the organs of a normal adult as 9,640 mg where in the muscles (6,000 mg), brain (2,250 mg) kidneys (680 mg), liver (670 mg) and blood plasma (40 mg). Unfortunately, monosodium glutamate (MSG) is considered to be a synthetic food additive or a chemical seasoning.”
“Brillat Savarin 150 years ago claimed that the future of gastronomy belonged to chemistry. The properties of Glu would o improve the palatability of processed and preserved foods and of giving the last touch to high gastronomy were known before its discovery.
The origin of soy sauce contains about one percent glutamate. The actual industrial production of acidic protein hydrolysates could have been inspired by Justin von Liebig between 1803 and 1873. An enterprising young Swiss of Italian extraction, Julius Maggi, picked up the idea and developed the industrial production of acidic protein hydrolysates which became a striking commercial success.
Today MSG is produced primarily by a fermentation process. The velvety smoothness of Parmesan cheese and Italian wine is also attributed to MSG. Taiwan has the highest food consumption of MSG which is around three grams a day. Glutamate is present in wheat, maize, flax, barley coconut, peanut and soyabean among others. The levels of natural or added free glutamate in the human diet must be assessed within the framework of the metabolic capacity by the normal activation in the digestive system. In July 1970, the concentration of MSG in baby food was reported to be high at 0.6 percent by the National Academy of Sciences before its voluntary removal by manufacturers. The question then is whether MSG was a desirable ingredient. Its addition should have pleased only mothers since infants are not taste conscious. This opinion is based on the assumption of the so called cosmetic action of MSG which should improve the quality of food and thus allowing the use of expensive ingredients. The flavourable influence of glutamate is related to the taste lingering effect along with its stimulation of the slavery glands. As a sodium slat, Glutamate is a widely used food ingredient. There is hardly a product that could justifiably be called a food ingredient . unfortunately MSG is considered to a synthetic food additive,” stated Giacometti in his article.
The Maggi argument would now transform the landscape of Indian processed food industry with the Food Safety Standards Authority of India enforcing stringent parameters for analysis and improved labeling norms, said the experts.
Food safety serious issue
Food safety is a serious matter concerning public health. It is important for consumers to be wary of the kind of product they choose to eat especially in the ready-to-cook/ ready-to-eat segment. With the changing lifestyles, food habits and preferences too have evolved. The need for convenience food has increased in every household, said PC Musthafa, chief executive officer, iD Fresh Food Pvt. Ltd.
“The foremost principle is food safety for every food company. It will need to focus on procurement, testing and freshness to ensure food safety. The strength of every food product lies in the quality of its raw materials procured. The attention should be on fresh, natural and superior quality of ingredients. We see a lot of players in the ready-to-cook segment using chemicals and preservatives to increase the shelf life of the products. However the implications of such chemicals which could be extremely detrimental to one’s health. The emphasis needs to be on fresh, natural, home-made, traditional, preservative free food prepared under hygienic conditions with no additives, pointed out Musthafa whose company is engaged in production and marketing of range of ready-to-use idli and dosa batter and ready-to-heat and eat parotas and chutneys.
According to Chetan L Hanchate, chief executive officer, Centre for Processed Foods (CPF), lab infrastructure to analyze food products is critical component to ensure food safety and quality standards. Therefore three parameters for processed food companies across the large, medium and small sector is to focus on testing of product at every stage of development. This would ensure product quality which will ensure that it is safe to consume. There is need to make sure the nutrition value of the processed food.
CSIR-CFTRI metal detection lab
Council of Scientific & Industrial Research (CSIR)-Central Food Technological Research India (CFTRI), department of Food Safety and Analytical Quality Control Laboratory is now one among the several NABL accredited laboratories engaged in metal detection in the country. The metals detected in the food products are Lead, Cadmium, Arsenic, Mercury, Selenium, Chromium, Copper, Zinc, Iron, Manganese, to name a few.
Advanced technology for metals detection are Inductively Coupled Plasma-Atomic Emission Spectrometer (ICP-AES). Our laboratory is equipped with a range of advanced technology, the Institute has not been facing any particular issues during metal detection. Our team of highly qualified candidates who are post graduates and doctorates in varied branches of chemistry makes gives us the edge, said Dr. Asha Martin head, Food Safety and Analytical Quality Control Laboratory, CSIR-CFTRI .
