Case Study
Building National Trust by Ensuring Food Safety and Quality through Accredited Conformity Assessment Bodies
Summary
In pursuit of its vision to transform India into a trans fat free nation, the Food Safety and Standards Authority of India (FSSAI), the regulatory body overseeing food safety & standards in the country, conducted a comprehensive nationwide survey to assess the prevalence of trans fat in different categories of food products. The FSSAI partnered with the Quality Council of India (QCI), an apex body for accreditation and quality promotion in India, on this initiative to conduct an impartial and thorough market survey on trans fats and acrylamide content in various food samples.
The survey covered 419 cities/districts across India, and samples were systematically collected from pre-defined food categories.
More than 6,000 samples of packaged food products were gathered from a diverse range of sources, including stores, hypermarkets, and grocery shops. The selection process ensured a random and representative sampling from different strata of the food market.
All samples underwent analysis for trans fat content, while around half of the samples were also specifically analysed for total acrylamide content. To maintain the integrity of the survey, samples were collected and analysed by the accredited conformity assessment bodies of the National Accreditation Board for Certification Bodies (NABCB), and National Accreditation Board for Testing and Calibration Laboratories (NABL)-accredited laboratories, ensuring the accuracy and reliability of the survey results.
The case study highlights the importance that government and regulators place on accredited conformity assessment bodies in such national surveys, to build trust in the results and ensure the quality of products, processes and services for the health and safety of common citizens.
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Background
Indian cuisine is renowned for its rich flavours and diverse range of dishes, many of which involve extensive use of oils in fried preparations. Popular items like pakoda, samosa, puri, and sweets such as gulab jamun and jalebi are commonly crafted in restaurants and food outlets using Vanaspati (PHVO) and various oils as the primary sources of fat.
However, the widespread adoption of ready-to-eat food products has raised concerns about potential health risks for consumers. These products may contain harmful substances like trans fat or acrylamide, both of which can have adverse effects on human health. Trans fat has been linked to elevated levels of bad cholesterol (LDL) and reduced levels of good cholesterol (HDL), increasing the risk of heart attacks, stroke, and type 2 diabetes. Similarly, acrylamide, a chemical naturally formed during high-temperature cooking methods such as frying, baking, roasting, and industrial processing, poses health concerns.
In response to these challenges, the FSSAI took a proactive approach, by initiating a comprehensive baseline survey of trans fat and acrylamide in food throughout the country. This initiative was carried out in collaboration with the QCI, aiming to assess and address potential health risks associated with these substances in the Indian food landscape.
Strategy
The comprehensive survey unfolded in four distinct stages, each meticulously designed to ensure accuracy, transparency, and efficiency.
Stage 1: Planning and Development
The initial phase involved meticulous planning and development. This encompassed the creation of a robust questionnaire, the careful selection of accredited laboratories, training of proficient samplers, raising awareness among Food Safety Officers (FSOs) regarding the survey, and the establishment of a technology platform based on the questionnaire. A detailed survey schedule, incorporating dates and locations, was developed to streamline the process.
Stage 2: Sample Collection
The second stage focused on the actual collection of samples. Trained samplers were strategically deployed nationwide, adhering to the survey schedule. Leveraging a mobile application, samplers gathered information, capturing time-stamped and geo-tagged photographic evidence. The integration of technology not only facilitated a seamless process, but also ensured transparency, with Quality Check (QC) coordinators from the QCI team concurrently reviewing the details of collected samples.
Stage 3: Sample Testing
Once collected, samples moved to the testing phase. Laboratories received the samples following established protocols. To maintain integrity, each sample was meticulously labelled with a unique code and appropriately packaged. The cold chain samples adhered to required storage temperature conditions during transportation, minimizing delays. Accredited labs then conducted tests using prescribed methods.
Stage 4: Analysis and Report Preparation
The final stage involved the analysis of test results and the preparation of the conclusive report. Upon receiving the results, a thorough scrutiny and collation process ensued for comprehensive data analysis. The final report presented critical survey findings along with detailed test results, providing the necessary insights for potential actions moving forward. This structured approach ensures the survey’s reliability and the foundation for informed decision-making based on the collected data.
Results and impact
1. Out of the total samples analysed for total trans fat content across all the 6 categories, about 3.14% of samples contained trans fat exceeding 2%. About 90% of the 196 samples that exceeded 2% trans fat belonged to category 6.
2. In categories 1-5 of food products analysed in this study, nearly 0.4% samples contained more than 2% trans fat. In category 6, comprising of Oils, Vanaspati, shortenings and Margarines, 100 samples out of 1,069 food products analysed had trans fat more than 2% and less than 3%, while 76 samples contained more than 3% trans fat.
3. Out of the total number of samples tested for acrylamide, only 0.32% of the samples had more than 2 ppm acrylamide content. However, about 22% of the total samples spanning the three product categories had more than 0.1 ppm of total acrylamide content.
4. The survey helped in targeting the specific food group or state in order to achieve the target of eliminating industrially produced trans fat in Indian foods in a phased manner.This targeted approach enhances the effectiveness of interventions aimed at achieving the overarching goal of trans fat reduction.
Contact
Varsha Misra
Deputy Director
National Accreditation Board for Certification Bodies (NABCB)
varsha.nabcb@qcin.org
