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World Food Day highlights the urgent need for sustainable food systems, prioritising the interconnected health of humans, animals, and the environment. Tackling global hunger requires reducing waste, improving food safety, and embracing innovative practices.
Damaged rice unfit for human consumption was later deemed fit after cleaning, raising concerns about quality control and potential interference, especially in an area with a large Scheduled Tribe population.
India's food regulator plans red, hexagonal front-of-pack warning labels for products high in added fat, sugar, or salt, aiming to simplify healthy food choices.
Customers should actively report establishments that package food in unsuitable plastic wrapping.
For packed Onasadya, consume within two hours of packing; buy only from registered establishments, check packaging, and avoid unnaturally bright food.
Consumers should check for correct labelling and intact packaging, while suppliers must separate hot/cold and oily/moist foods.
Dr S Lija, Nodal Officer of the Food Safety Department, gives safety tips.
Food poisoning often begins with what seems like an ordinary meal. As Dr Benny cautions, vigilance is necessary not just with elaborate dishes but even with the humble salad and the onions in it.
Fake cumin is reportedly made using jaggery syrup and powdered stone. To mimic the natural colour of real cumin, harmful chemicals are sometimes added.
Alappuzha is facing a ban on poultry and meat products due to the bird flu outbreak, causing concern among restaurants.
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