Citing health risks, the regulatory body has asked food vendors and consumers to stop using newspapers for packing, serving, and storing food.
"The ink used in newspapers contains various bioactive materials with known negative health effects, which can contaminate food and lead to health issues when ingested," FSSAI cautioned. (Creative Commons)
After a long day at the office, you and your favourite co-workers quickly step out to the local street food vendor for some hot tea and bajjis, before starting on that long journey through inching traffic to head back home.
The shopkeeper hands you a delicious serving of bajji — be it potato, onion, plantain, chili, or even bread — wrapped in sheets of cut-up newspaper to absorb all that oil, and you devour it amidst friendly banter.
You then head home with a contented smile, completely unaware of the cautionary note meant for both you and the vendor.
The Food Safety and Standards Authority of India (FSSAI) has now asked food vendors and consumers to immediately stop using newspapers for packing, serving, and storing food. It cited significant health risks if the practice continued.
The regulatory body FSSAI works closely with state food authorities to monitor and enforce regulations in this regard.
FSSAI CEO G Kamala Vardhana Rao has “strongly urged consumers and food vendors across the country to immediately stop using newspapers for packing, serving, and storing food.”
He expressed concern over the use of newspapers for wrapping or packaging food, and also pointed out significant health risks associated with this practice.
G. Kamala Vardhana Rao, CEO, FSSAI inaugrated the CII initiative of State Connect in Hyderabad, Telengana. The initiative aims to promote better #foodsafety through strengthening the Food Safety, Quality and Regulatory Ecosystem.@MoHFW_INDIA pic.twitter.com/mbZWTYEk0P
— FSSAI (@fssaiindia) September 29, 2023
“The ink used in newspapers contains various bioactive materials with known negative health effects, which can contaminate food and lead to health issues when ingested,” cautioned the FSSAI, in a statement.
FSSAI regulations. (Supplied)
Additionally, printing ink may contain chemicals, including lead and heavy metals, which could leach into the food and pose serious health risks over time, said the regulator.
“Moreover, newspapers are often subjected to various environmental conditions during distribution, making them susceptible to contamination by bacteria, viruses, or other pathogen that may transfer to the food, potentially causing foodborne illnesses,” said the FSSAI.
It recalled the Food Safety and Standards (Packaging) Regulations of 2018, which strictly prohibit the use of newspapers or similar materials for storing and wrapping food. As per this regulation, newspapers should not be used to wrap, cover, or serve food, or be used to absorb excess oil from fried food.
Emphasising the paramount importance of food safety, Rao urged all food vendors to adopt responsible packaging practices that prioritise the well-being of customers.
The FSSAI urged consumers, food vendors, and stakeholders across the nation to immediately discontinue the practice and recommended the adoption of safe and approved food packaging materials, as well as food-grade containers.
The FSSAI also issued a directive to sweet manufacturers to avoid outdoor cooking practices that could expose food and raw materials to environmental contaminants, thereby posing risks to food safety.
This advisory came ahead of the festive season and followed a meeting between FSSAI officials and sweet manufacturers and associations from across the country.
Shri G Kamala Vardhana Rao, CEO @fssaiindia, chaired a meeting with various manufacturers of sweets today to emphasize compliance during the festive season, sensitizing them on the importance of testing for product quality and safety, as well as traceability of raw materials. pic.twitter.com/U6bwiGa7LW
— FSSAI (@fssaiindia) September 25, 2023
The FSSAI emphasised that all food business operators (FBOs) were mandated to closely monitor the quality of oil used in frying, in accordance with food regulations, and to check for adulteration of raw materials, particularly in milk and milk products such as khoa, paneer, and ghee.
These products were especially susceptible to adulteration and contamination during the high consumption season, particularly during festivals.
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