1. Which chemicals are allowed /
banned in Fresh Fruits and Vegetables?
Fruits and vegetables are highly
nutritious and form as key food commodity in
the human consumption.
They are highly perishable due to
their low shelf life. These
food commodities are reported to be
contaminated with toxic and health hazardous
chemicals. Chemicals like calcium
carbide / ethephon and oxytocin are reportedly
being used in fruit and vegetabl
e mandis / farms for artificial
ripening of fruits and
for increasing the size of fruits
and vegetables respectively. Calcium carbide more
commonly known as ‘masala’ is a carcinogenic
agent and banned under PFA Rules,
1955.
Ethephon is a pesticide
and so i
t is not recommended as a ripening
enhancer.
Oxytocin is a mammalian hormone,
used as a drug in veterinary services which is not
advised for use in fresh fruits and
vegetables.
Rule 44
-
AA of the PFA Rules, 1955 prohibits
the use of carbide gas for ripeni
ng of
fruits.
“
Rule 44
-
AA
Prohibition of use of carbide gas in
ripening of fruits:
-
No person
shall sell or offer or expose for
sale or have
i
n his premises for the purpose of
sale
under any
description, fruits which have been
artificially ripened by use
of acetylene
gas, commonly known as carbide gas.”
Ministry of Agriculture has
clarified that the fruits are exposed to ethylene gas
(fruit ripening plant hormone) in
low concentration of 10
-
100 ppm exogenously to
trigger their ripening. It is
considered
safe in the concentration varying
from 0.001
-
0.01% depending upon the crop,
variety and maturity. There is no specific provision
in PFA for ripening agents.
Many instances have been reported
that some unscrupulous elements are
following the practise of
dipping green vegetables in
artificial colours to give them a
fresh, attractive and pleasant
appearance. PFA prohibits use of colours in fruits and
vegetables.
As per rule 48
-
E of the PFA Rules, 1955, fresh
fruits and vegetables shall be free
from rottin
g and also from coating of waxes,
mineral oils and colours. However, there
is provision for coating fresh
fruits with food additive viz. bee wax (white / yellow)
carnauba wax or shellac wax as
glazing agent in accordance with the Good
Manufacturing Practic
e for use of food additives under
proper label declaration as
defined in sub
-
rule (ZZZ) (24) of Rule 42.
2. Other contaminants their source
in Fruit and Vegetables and ill health effects
Pesticide residues, crop
contaminants (aflatoxins, patulin, ochra
toxin, etc.)
naturally occurring toxic substances
and heavy metals are the major contaminants
found in fruit and vegetables. Pesticides
are used in management of pests and
diseases in Agricultural and
Horticultural c
r
ops. Heavy metals are present in the
ir
rigation water and other manures.
Infested seeds, irrigation water and soil act as
the source of the fungal toxins.
-
2
-
Pesticides can leave adverse effects
on the nervous system. Some harmful pesticides
can cause several hazardous diseases
like cancer,
liver, kidney, and lung damage.
Certain pesticides can also cause
loss of weight and appetite, irritability, insomnia,
behavioural disorder and
dermatological problems. The pesticide residue found in
fruit and vegetables include
residues of both banned (Al
drin, Chlordane, Endrin,
Heptachlor, Ethyl Paration, etc.)
and restricted pesticides for use in India (DDT,
Endosulfan, etc.).
Heavy metals also causes adverse
effect in human metabolic system, skin
diseases, heart problems, etc.
3. What are their resid
ue limits?
Ø
Bee wax (white and yellow) or
carnauba wax or shellac wax are permitted to be
used in accordance with the Good
Manufacturing Practice for use of food
additives.
Ø
Since use of carbide gas is
prohibited in ripening of fruits under PFA, no
tolerance limit for its residue is
permitted.
Ø
No tolerance limit for colour and
mineral oil on fruits and vegetables has been
allowed.
Ø
The Maximum Residual Limit (MRL) of
pestic
ide residues are given under PFA
Rules, 1955 (
Rule 65
).
Ø
The presence of heavy metal in the
food item (fruit and vegetables) shall not
exceed the value given under PFA
Rules, 1955 (
Rule 57
).
Ø
The presence of crop contaminants
and naturally occurring toxic
substances in
fruit and vegetables shall not
exceed the maximum limit prescribed under PFA
Rules, 1955 (
Rule 57A and 57 B
)
4. Advice to Consumer:
-
Ø
Select fruits and vegetables without
spots or necrosis (lesions) and any
abnormality.
Ø
Wash fruits and vegetables
thoroughly with water (preferably) running potable
water before eating and cooking.
Ø
Purchase fruits and vegetables from
known dealers.
Ø
Peeling of fruits before consumption
and vegetables before cooking will reduce
exposure to
pesticide.
Ø
Do not buy and consume cut fruits
from open market.
Ø
Throw away fruits and vegetables
infected by mould/fungus.
-
3
-
Ø
To minimize the hazards of pesticide
residues, discard the outer leaves of leafy
vegetables such as lettuce and
cabbage.
Ø
Do not wash fruits and vegetables
with detergents as they may get absorbed
inside.
Ø
Ensure the quality of fruits and
vegetables by sending them to voluntary testing
laboratories.
Ø
Wash your hands with soap and
potable water, use clean utensil and clean
c
utting board with stainless steel
knives.
5. Regulation of Food Law:
Implementation of Prevention of Food
Adulteration Act and Rules rests with
State/U.T. Governments. The
Commissioner Food Safety / Food (Health) Authority of
States/U.Ts. have
been advised to keep strict vigil to
check the use of carbide gas and
other hazardous chemicals for
ripening of fruits and colouring of fruits and
vegetables and to take legal action
for violation of the provisions of the Act/Rules.
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