November 02, 2011
In a recent meeting of the scientific panel of the Food Safety and Standards Authority of India (FSSAI) it was clarified by Dr Naresh Goyal, senior scientist, National Dairy Research Institute (NDRI), presented a review of microbiological standards of dairy products. He highlighted the background of Milk and Milk Products standards and the existing standards of milk and milk products in the FSS (Food Product Standards and Food Additives)
Regulation, 2011, BIS (Bureau of Indian Standards), USDA (US Department of Agriculture), EU (European Union), Philippines, Australia and New Zealand, Hungary, WHO Food Standards and Japan were compared.
He said that the limits for different microbiological parameters as given in the FSS (Food Product Standards and Food Additives) Regulations, 2011, for milk and milk products were at the manufacturing level. The justification for the same was the lack of proper cold storage chain from the manufacturing stage to the retail stage.
The members of the panel were of the opinion that technically product shall have the same standard till it reached the consumer. It was decided that the regulatory bodies shall fix limits/standards at vendor level/consumer level. If storage conditions were specified for any product they should be applicable throughout the chain.
Also, it was unanimously decided by members that expressing limits of different microbiological parameters for milk as “per gram” of milk was better than “per millilitre (ml).”
Also, “Not Available” or “Not Required” written under certain microbiological parameters should be clearly specified in the draft documents and regulations and the rationale for the same shall also be given.
Source: FnB News