66 PERCENT OF FOOD UNSAFE( A STUDY REPORT)

     Food supplied in some hotels in Pathanamthitta during the past few months was found unsafe for human  consumption, according  to an analysis. The microbiological quality of food items was found unsatisfactory in 66.7 percent of the samples analysed by the food quality and monitoring Lab of the council for Food Research and Development,Konni. the council was established under the Food and Civil Supplies Department of the Kerala government.
    The study was carried out between September 23 and November 20,2011, which also coincided with the Sabarimala pilgrimage season. Analysts collected 36 food samples from three major hotels in the area during the study period for evaluation. 36 samples assessed, 17 were found contaminated with Ecoli. The occurrence of E.Coli in food generally indicates direct or indirect contamination with fecal matter of human or animal origin, said M.K Mukundan, director of the council. The presence of Ecoli above the tolerance limit is considered as an indication of poor cleanliness of food contact surface and or poor hygiene of food handlers, he said.
    It was also found 22 samples had total viable count above the acceptable quantitative indicator of the presence microorganisms like bacteria. One sample contained the pathogen salmonella.
    Salmonella is a food-borne pathogen from faeces of human being or animal to food or beverages through direct or indirect contact. Common sources of food contaminated with salmonella bacteria include uner-cooked egg and chicken. Salmonella food poisoning can also take place if food is handled by person whi is infected with salmonella or an active carrier with poor hygiene.  the staphylococcus aurens count was found well within the limit in all the samples assessed. the count is considered as an indicator of presence of microorganism as well as a food poisoning organism.Its presence above tolerance limit indicates the poor hygiene of workers, which lead to the occurrence of this toxic organism in food contact surfaces as well as food materials.
  The microbial quality of tested samples indicated the unsanitary condition and unhygienic practice followed in the kitchen, storage areas and cleaning and vending of the food items. The E.coli exposed consumers to the high risk of contracting food-borne infections. Lack of sanitary conditions in food processing and vending areas and the occurrence of pathogenic bacteria in food items calls for urgent intervention from regulatory agencies.
   the council has plan to carry out detailed studies in various eateries of the district. Food quality analysis will also be extended to the other districts also

Prof. John Kurakar