AFSTI President Dr. Nilesh Amritkar
As the Managing Director of Envirocare Labs and President of the Association of Food Scientists and Technologists India (AFSTI), Dr. Nilesh Amritkar brings a wealth of knowledge on the intricacies of food contaminants and the critical importance of rigorous testing protocols. In this exclusive conversation with Neo Science Hub, he discussed the latest challenges in food safety, the evolving role of technology in ensuring the integrity of our food systems, and his vision for a healthier future through improved food safety regulations and practices.
How can Food Business Operators (FBOs) effectively manage the risks associated with food contaminants and adulterants, especially during challenging times like pandemics?
To manage risks associated with food contaminants and adulterants effectively, especially during a pandemic, FBOs should implement a systematic approach like Hazard Analysis and Critical Control Point (HACCP). This involves identifying potential hazards, determining the necessary control measures, and establishing critical limits. Regular testing, alongside maintaining good manufacturing practices (GMP) and good hygiene practices (GHP), is crucial. These steps ensure the safety and quality of food products, helping to mitigate any risks during production and distribution.
What role does technological advancement play in enhancing the detection and prevention of food adulteration and contamination?
Technological advancements are pivotal in enhancing the detection and prevention of food adulteration and contamination. By employing advanced analytical techniques, such as chromogenic or fluorogenic media, and methods based on antibodies and nucleic acids, we can achieve rapid, specific, and highly sensitive detection. These technologies are essential for maintaining stringent food safety standards and allow FBOs to respond proactively to potential contamination issues, thereby safeguarding consumer health.
What specific strategies can Food Business Operators implement to ensure the safety and quality of water used in food processing?
Ensuring the safety and quality of water used in food processing is fundamental. According to the Food Safety and Standards Act, it is mandatory to conduct chemical and bacteriological analysis of water used in the food process. For products like bottled water and beverages, checking for pesticide residues is also essential. These measures ensure that the water used, whether as an ingredient or for cleaning, is potable and safe, preventing any potential food safety issues.
What are the key regulatory changes that have influenced the shift towards more scientific approaches in food safety management?
Recent regulatory changes have significantly influenced the shift towards more scientific approaches in managing food safety. The updated Food Safety and Standards Act, which now includes water used in the food processing as ‘Food’, exemplifies this shift. This comprehensive definition ensures that every stage of food manufacture, processing, and distribution considers food safety and science. These regulations require a more detailed focus on safety from farm to fork, emphasizing the necessity of scientific and practical measures to ensure food safety at all levels.
