Post on 05-Jun-2020
Workshop on “Fixation of Maximum Residue Levels for Pesticides and Veterinary drugs in Foods prepared from Animals, Poultry and
Fish, and Processed food”, Organised by FSSAI, New Delhi, at India Habitat Centre, New Delhi
(Feb.01 - 02, 2016)
Dr. J.PADMAJA
Dy. Director,
Food Toxicology Research Centre,
Fixation of MRLs for Pesticide Residues in
Processed Foods : Modalities
PROCESSED FOOD
Foods that are subjected to technological
modifications either for preservation or for
converting into ready-to-use/eat foods,
eliminating laborious household procedures, are
called “processed foods”. (Dietary Guidelines for
Indians, NIN) Processed Products - shall mean foodstuffs resulting from the
processing of unprocessed products. (Agricultural & Processed
Food Products Export Development Authority – APEDA)
Any food other than a raw agricultural commodity and includes any raw agricultural commodity that has been subject to processing, such as canning, cooking, freezing, dehydration, or milling. (United States Federal Food, Drug and Cosmetic Act, Section 201, Chapter II)
Cereals & Cereal products
Wheat, Rice, Maize, Sorghum, Bajara, Ragi, Millets
Grains, flours, maida, sooji, semolina, instant flour mixes, whole wheat flour, germ, bran, husk Bread, biscuits, chapathi, papad…
Pulse & pulse products
Whole grains of bengal gram, green gram, black gram, rajmah, peas, cow pea
Sprouts, splits/dhal, flours Paratha mix, pakoda, chakali mix, sev etc…
Fruits & Vegetables products
Cut fruits and vegetables, dehydrated or dried products, pickles, canned products, fruit juices, squashes, jams, jellies , soup powders
Milk & Milk based products
Whole milk, Skimmed Milk condensed milk, milk powder, Cottage cheese, curd, yoghurt, buttermilk, clarified butter, butter…
Fish products Dried/smoked/salted fish
Meat & poultry products
Meat, Egg
Classification of processed foods
Different types of Food Processing:
Thermal heating or boiling
Dehydration or Drying
Steaming
Pasteurization
Freezing
Salting
Sugaring
Pickling
Highly processed
foods
Baked
Fried
Smoked
Toasted
Puffed
Shredded
EXTENT PURPOSE END PRODUCT
Minimal
modifications of
whole foods.
Prolong their duration,
enable storage, and
reduce time/effort in their
culinary preparation.
Minimally processed FOODS
(cleaned, chilled or frozen,
vacuum packed fruits and
vegetables; dried and packaged
grains, pasteurized milk, plain
yogurt, frozen meat)
Extraction of
substances from
whole foods
Highly storable
ingredients used in the
culinary elaboration of
dishes/meals made from
whole foods.
Processed culinary
INGREDIENTS (refined oils, fats,
sugar, starches, flours)
Extraction of
substances from
whole foods followed
by their subsequent
assembling (usually
with lots of additives
and little or no whole
food)
Long shelf-life, ultra
palatable, ready-to
consume products
Ultra-processed PRODUCTS
(breads, cookies, cakes, pastries,
chips, cereal bars, and savory or
sweet snacks in general, pizza,
burgers, nuggets and ready
dishes and meals in general, soft
drinks)
Types of food processing
Source: Monterio et al., 2010
Products of Rice
Par-boiled rice Flaked rice Popped rice Puffed rice Pound rice
Rice hull/husk Rice bran oil
Rice bran
Processing of Paddy to Flaked Rice
Paddy
Soaking (12-18 hours)
Roasting (200-250°C for 20-30sec)
Tempering (5min)
Flaking (using an edge runner)
Flaking machine
Flaked rice
PUFFED RICE FROM PAR-BOILED RICE
Paddy
Soaking in water (30% m.c)
Parboiled rice (14% m.c)
Milling (15% m.c)
Dry heat parboiled rice in pans (110ᵒC)
Salting (Sodium chloride 10g/100ml water per kg of rice)
Roasting in hot sand (250ᵒC)
Puffed rice (0.5% m.c)
precooking of rice within the husk -
involves hydrating of paddy - followed by
heating - to cook and finally drying of the
rice.
Fermented products of Rice preparations
Idli
Dosa
Dhokla
Appe
BREAD making – Process
Flour
Mixing
Kneading
Moulding and Panning
Proofing (1 hour)
Baking (230ᵒ C for 45
mins)
Bread
Cooling
Packaging
Macaroni – Processing Flow chart
Flour
Addition of water
Mixing
Kneading
Extruding (300-400 RPM,
120-160ᵒC,
atm Pressure-
70-150,
moisture-
13kg/hr)
Cutting
Oven drying (70ᵒC, 12 hr)
Packaging
View of extrusion cooker
Typical Process Parameters
Process Temp ⁰C
Max. BBL Pressure
Moisture %
Max Fat %
Cook %
Pellet process 60-100 12-18 12 15-30
Pellet Press 90-130 35-40 12-18 12 20-55
Dry Extrusion 110-140 40-65 12-18 12 60-90
Wet Extrusion
Single screw 80-140 15-30 15-35 22 80-100
Twin screw 60-160 15-40 10-45 27 80-100
13
Milk and Milk Products:
Milk powder Condensed Milk Yoghurt Butter/ Clarified Butter Cottage Cheese
Milk – Processing:
Raw Milk
Pre-heating (35-40°C)
Filtration
Cooling and Storage (4°C)
Pasteurization (66°C for 30min or
72°C for 30secs)
Homogenization
Cooling (10°C)
Storage
Pasteurization
Raw Milk
Packed
Processing of Milk Powder:
Inlet temp 180ºC
Outlet temp 90ºC
Process Flow Chart for :
Tomato sauce
Tomato ketchup
Tomato Juice or Pulp(stained)
Addition of Spice bag (open kettle/vacuum pan)
Cooking (100ᵒC), 10 min. & Concentration
Concentration
End Point (by Refractometer )
Bottle Filling (by addition of Vinegar)
Thermal Treatment/Pasteurization
(85-88ᵒC for 30 mins)
Cooling & Storage
Tomatoes
Washing & Sorting
Cutting
Heating at 70°C for 3-5 min.
Pulping
Cooking Pulp with sugar & spice bag
Concentration
Judging end point (by Refractometer)
Addition of Vinegar
Filling & cooling
Pasteurization (85-88ᵒC for 30 mins)
Storage
Crush ,Tear and Curl - Black tea
CTC - Black tea
Tea Processing
Leaves and Buds
Steamed
Dried
White
Tea
Green
Tea
Oolong
Tea
Black
Tea
Leaves
Withered
Panfried/Steamed Bruised by Shaking Rolled
Rolled/Shaped Oxidized (brief) Oxidized (full)
Dried Panfried/Dried Fried/Dried
19
Tea Processing Plucking of tea leaves twice in year (early spring and summer seasons)
Hand Picking High quality; Machine picking Low quality
To remove excess water under sun or cool breeze (66ᵒC, 18-24hrs)
Tea leaves are bruised or torn to promote oxidation
Left In a climate controlled room where they turn progressively darker (Oolang – 5% to 40%, black – 100%)
To stop the tea leaf oxidation at desired level
Tea leaves are lightly sweltered (6-8hrs), heated in a closed container so that the leaves turn yellow (Unique to yellow tea)
The damp tea leaves are rolled into strips
Drying by panning/sunning/air drying/baking (very important for green tea)
Second fermentation is done to make the tea reach their drinking potential
MRLS - Definition/Fixation
A Maximum Residue Level (MRL) is the highest level of a pesticide
residue that is legally tolerated in or on food or feed when pesticides
are applied correctly (Good Agricultural Practice). (EU)
Factors considered while setting the MRLs:
The use of a pesticide on the crop e.g. quantity, frequency, growth stage of the
plant (Good Agricultural Practice - GAP);
Experimental data on the expected residues when the pesticide is applied
according to GAPs;
Toxicological reference values for the pesticide. Chronic toxicity is measured
with the Acceptable Daily Intake (ADI), acute toxicity - with the Acute Reference
Dose (ARfD).
A general default MRL of 0.01 mg/kg is applied in EU law
Status of Maximum Residue Limits in India
The Central Insecticides Board and Registration Committee
(CIBRC) registers pesticides in India and recommends them for
various crops.
A total of 234 pesticides have been registered by CIBRC (including
Endosulfan* the use of which was banned in India in May 2011).
Food Safety and Standard Authority of India (FSSAI) is responsible
for setting MRLs for the pesticides that have been registered by
CIBRC.
The MRLs for all registered pesticides should be set for all the
crops they have been registered for.
Recommended and commonly used pesticides in India S. No. Name of Pesticide Consumption (MT, 2009-10)
1 Phorate 3284
2 Mancozeb 3118
3 Methyl Parathion 2739.32
4 Cypermethrin 2473
5 Carbendazim 1992
6 Monocrotophos 1815
7 Malathion 1739.39
8 Quinalphos 1595
9 Acephate 1513
10 Triazophos 1164.48
11 Dichlorvos 960
12 Fenvalerate 776
13 2,4 – D 662
14 Dimethoate 636
15 Captan 471
16 Zineb 462
17 Paraquat dichloride NA
18 Chlorpyrifos NA
19 Phosalone NA
20 Carbofuran NA
Source: CSE, 2013
23
Effect of food processing on the pesticide residues
26
Drying:
The Drying is the oldest method of preserving food. As compared
with other methods, drying is quite simple.
Food can be dried in several ways, for example, by the sun or in
an oven or a food dryer can also be used. Drying has been found
to reduce the pesticide residues considerably.
Effect of food processing on the pesticide residues
Sun Drying
27
Effect of food processing on the pesticide residues
28
Effect of food processing on the pesticide residues
(Febgshou Dong, Chinese Academy of Agric.Sci. 2012)
Laboratory studies conducted under controlled conditions:
Processing Commodity
Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Butter Milk DDT lindane
0.9 0.98
19.2 20.0
Affinity of residues for lipoprotein portion of the products compared to raw materials
Cheese making
Milk Leptophos Leptophos oxon Phenol
100 1.84 0.76
32.26
Eating and salting stages in cheese making causes the greatest degradation of leptophos
Drying Sunlight Oven
Apricot fruit
Bitertanol 0.50 50% increased by
26% (% dissipation)
Reduction due to photo-degradation
Processing
Commodity
Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Juicing Tomato HCB Lindane p,p’ DDT Dimethoate Profenofos Pirimiphos methyl
1 72.7-77.6% (% dissipation)
The maximum % of residues is found in pulp and in pomace including skin compare to juice due to substantial proportion of lipophilic residues in pulp region.
Milling and storage for 365 days
Wheat Phoxim-methyl
10 8-10 % (% dissipation)
During milling, residue accumulates in bran fractions and reduce in white flour.
Canning Cherries Tetrachlorvinphos
4.3 95% (% dissipation)
Process involving heat leads to volatilization, hydrolysis or other chemical degradation results in decrease in residues level.
Processing Commodity Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Canning (processing tomato to paste)
Tomato Dimethoate Profenofos Pirimiphos methyl HCB Lindane p,p’ DDT
1 71.0-81.6 30.7-5.4% (% dissipation)
The level of reduction of organochlorines lower than organophosphate due to high stabilities of organochlorines to heat treatment.
(Kaushik , et al. 2009 Food Research International)
32
Processing factor
PF = Processing Factor = Proportional amount by which residues
change when processed
PF = residue concentration in the processed commodity (mg Kg -1)
residue concentration in the raw commodity (mg Kg -1)
PF < 1 Reduction Factor
PF > 1 Concentration Factor
Extent of pesticide degradation in Processing
34
The simple formula for calculating dietary intake of
residues is
Dietary intake = concentration of residue in the
food (mg/kg) × food consumption (kg)
body weight (kg)
Expressions 'dietary intake' and 'dietary exposure’
35
MULTI-GRAIN ATTA
Whole Wheat atta (90.9%) Multigrain floor mixture: Maize Oats Barley Ragi Channa Dhal Soya bean (9.1%)
Composition :
36
PESTICIDE NAME TOLERANCE LIMIT (mg/kg.ppm)
Aldrin, dieldrin 0.01
Carbaryl 1.5
Chlordane 0.02
Diazinon 0.05
Dichlorovos 1
Fenitrothion 0.02
Heptachlor 0.01
Hydrogen cyanide 37.5
Inorganic bromide 25
Lindane 0.1
Malathion 4.0
Phospamidon residues 0.05
Pyrethrins Nil
Chlorpyrifos 0.05
Ethion 0.025
Monocrotophos 0.025
Paraquat dichloride 0.1
Carbofuran 0.1
Deltamethrin 0.5
Phorate 0.05
Pirimiphos methyl 5.0
RECOMMENDED PESTICIDES - WHEAT
Factors influencing MRLs for Pesticide residues in
the processed foods
• Quantity of pesticides used
• Type of crop
• Types of pests
• Class of pesticides used
• Retention/absorption
• Seasonal variations
Stability, formation of Toxic metabolites
• GAPs Adopted/followed
• The safety and post harvest procedures implemented
– Accumulation of residues in raw food/resulting in
the processed foods
37
Points to ponder Modalities for the Fixation of MRLs for processed foods Any processed food is a complex matrix/mixture/combination of
different raw materials/preservatives/additives and will be having more than one pesticide residue.
Need of the hour: There is a need to optimize newer protocols for fixing MRLs in Processed Foods, Which should include pesticide residue levels at various stages of processing. To arrive at fixing the MRLs for Processed Foods both final residue levels and the food consumption data are essential to bring out meaningful information.
40
41
INSECTICIDES Thermally stability
Aldrin, dieldrin up to 200 degrees C
Carbaryl stable to heat
Chlordane -
DDT D.D.T. decomposes and loses hydrogen chloride at relatively low
temperatures
Diazinon Heat stable
Dichlorovos Heat stable
Dicofol Heat stable till 100 degrees C
Dimethoate Heat stable till 80 degrees C
Alpha, beta-Endosulfan Heat stable till 353 degrees C
Endosulfan sulfate Heat stable till 353 degrees C
Fenitrothion -
Heptachlor moderate heat , If overheated, heptachlor produces highly toxic,
corrosive fumes of hydrogen chlorine gas and toxic oxides of carbon
HCH Heat stable exception of the beta-isomer
Lindane Heat stable
Malathion Heat stable till 54 degrees C
Parathion Heat stable till 55 degrees C
Parathion-methyl Heat stable till 55 degrees C parathion-methyl
may explode violently if heated above 100°C
Phosphamidon residues Stable at room temperature but decomposes
above 160 °C
Pyrethrins pyrethrins, are degraded by high temperature
and UV light.
Chlorfenvinphos Extremely stable at high temperature. Rapid
decomposition only at temperatures above 150
oC
Chlorpyrifos Heat stable till 50 degrees C
2,4’-D stable at melting point 140.5°C
Ethion Ethion may decompose rapidly and violently at
temperatures above 150°C
Formothion -
Monocrotophos Decomposes above 38°C
Paraquat dichloride Heat stable
Phosalone -
Trichlorfon -
Acephate Heat stable
Atrazine Heat stable till 121°C
Carbendazim Heat stable
Benomyl degradation process starts at 65°C
Captan Stable, however may decomposed if heated
Spinosad Exothermic decomposition temperature 173°C
Beta-cyfluthrin stable to 105°C
Imazethapyr Only under normal conditions
Fenpropathrin Heat stable
Hexaconazole Heat stable
Pirimiphos methyl stable for up to six months at room temperature
Quinalphos Heat stable
Triazophos -
REGION Gender N Cereals Millets Cereals
& Millets
Pulses &
Legumes
Green
Leafy
Veg.
Other
Vege-
tables
Roots &
Tubers
Nuts &
Oil
seeds
NORTH
Men 745 388 8 396 57 49 91 151 1
Women 698 308 5 313 49 39 77 129 0
Pooled 1443 349 6 355 53 44 84 140 1
SOUTH
Men 740 437 1 438 28 14 59 58 21
Women 778 359 1 360 26 14 57 52 23
Pooled 1518 397 1 398 27 14 58 55 22
EAST
Men 808 626 1 627 26 20 103 150 2
Women 806 551 0 551 23 19 93 131 2
Pooled 1614 589 1 590 25 19 98 140 2
WEST
Men 708 310 108 418 38 17 41 34 5
Women 719 232 73 305 31 15 32 29 5
Pooled 1427 271 91 362 35 16 37 31 5
NORTH
EAST
Men 725 488 0 488 23 68 70 99 0
Women 762 433 0 433 22 65 65 85 0
Pooled 1487 460 0 460 22 66 67 92 0
POOLED
Men 3726 454 22 476 35 33 74 100 6
Women 3763 381 15 396 30 30 65 85 6
Pooled 7489 418 19 437 32 32 69 93 6
Average Consumption of foodstuffs (g/day)
among adult by genders in Rural India
Average Consumption of foodstuffs (g/day)
among adult by genders in Rural India (Contd.)
REGION Gender N
Nuts &
Oil
seeds
Condi-
ments &
Spices
Fruits Fish
Other
Flesh
Foods
Milk &
Milk
Prod.
Fats &
oils
Sugar &
Jaggery
Other
Foods
NORTH
Men 745 1 10 22 0 3 149 24 18 11
Women 698 0 8 22 1 2 143 21 17 11
Pooled 1443 1 9 22 1 2 146 23 17 11
SOUTH
Men 740 21 18 35 54 25 94 24 11 8
Women 778 23 16 35 50 20 94 21 11 8
Pooled 1518 22 17 35 52 22 94 23 11 8
EAST
Men 808 2 11 19 16 11 15 19 4 10
Women 806 2 9 16 16 8 9 16 4 8
Pooled 1614 2 10 18 16 9 12 17 4 9
WEST
Men 708 5 12 19 1 7 183 27 23 13
Women 719 5 10 18 1 5 172 21 25 9
Pooled 1427 5 11 19 1 6 178 24 24 11
NORTH
EAST
Men 725 0 8 10 21 33 7 6 10 9
Women 762 0 7 10 20 35 7 6 10 8
Pooled 1487 0 7 10 21 34 7 6 10 8
POOLED
Men 3726 6 12 21 19 16 88 20 13 10
Women 3763 6 10 20 18 14 82 17 13 9
Pooled 7489 6 11 21 18 15 85 18 13 9
Average daily consumption of processed foods
(gm or ml/day) among Urban Population – India
S.
N0
Food
Group
REGIONS
NORTH (N=2700) SOUTH (N=2757) EAST (N=2583) WEST (N=2654) NORTH EAST
(N=2839)
N
%
Con-
sum
ed
Mean
Intake N
%
Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake
1 Fried
Snacks 2028 75 8.81
13
79 50 7.79
14
51 51 12.27
16
82 63 10.44 733 26 15.09
2 Chat
Items 624 23 3.97 12 0 3.81 78 3 4.63
40
3 15 7.50 - - -
3 Breakfast
Items 88 3 4.47
12
78 46 15.72
11
5 4 12.18
21
7 8 5.00 55 2 8.78
4
Meal
Items
(Non-Veg)
57 2 7.70 42
6 15 17.71
18
5 6 10.80
28
3 11 5.33 18 1 13.03
5
Meal
Items
(Veg)
86 3 5.92 14
9 5 45.60 94 3 8.41 80 3 5.36 5 0 5.07
6 Egg Items - - - 1 0 20.00 - - - 11 0 0.57 - - -
7 Noodles 44 2 10.55 24 1 17.91 95 3 11.14 82 3 3.62 1022 36 29.00
8 Soups &
Sauces 4 0 1.94 16 1 28.59 7 0 4.63 13 0 0.55 1 0 2.78
9 Fruits and
Salads - - - - - - - - - - - - 5 0 5.00
10 Bakery
Items 137 5 7.21
63
8 23 6.48 28 1 3.24 31 1 4.08 56 2 8.40
11 Sweets 1909 71 6.73 12
35 45 7.09
92
0 32 8.32
15
74 59 5.02 306 11 7.86
Average daily consumption of processed foods
(gm or ml/day) among Urban Population – India (Contd.)
S.
N0 Food Group
REGIONS
NORTH (N=2700) SOUTH (N=2757) EAST (N=2583) WEST (N=2654) NORTH EAST
(N=2839)
N
% Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake N
%
Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake
12
Carbonated &
Caffeinated
Bev.
591 22 19.27 717 26 23.60 23
4 8 16.40 738 28 8.69
2
1
4
8 16.11
13
Non-
Carbonated
Bev.
246 9 22.94 604 22 14.98 16
7 6 21.50 154 6 6.24
2
6
0
9 29.75
14 Milk-based
Foods & Drinks 318 12 18.87 176 6 8.17 29 1 19.92 196 7 5.81 6 0 19.05
15 Health Drinks 32 1 7.02 119 4 13.99 21
2 7 19.46 45 2 17.58
3
8 1 50.47
16 Coffee 8 0 56.79 7 0 29.52 - - - - - - - - -
17 Tea 404 15 24.30 423 15 105.29 16 1 22.92 - - - - - -
18 Alcoholic Bev. 96 4 26.89 214 8 55.92 86 3 116.86 12 0 43.18
2
6
7
9 112.28
19
Packaged
Water & Other
Bev.
- - - 6 0 173.06 - - - - - - - - -
20
Tobacco &
Related
Products.
216 8 16.39 - - - 3 0 3.35 5 0 2.93
2
0
2
7 9.53
S.
NO Food Group
Socio Economic Status
HIG (N=1314) MIG (N=1221) LIG (N=1325) ILW (N=1158) SLUMS (N=1274)
N % Con-
sumed
Mean
Intake N
%
Cons-
umed
Mean
Intake N
% Con-
sumed
Mean
Intake N
%
Con-
sumed
Mean
Intake N
%
Con-
sumed
Mean
Intake
1 Fried
Snacks 784 59.62 18.93 792 64.86 17.50 819 61.81 18.22 846 73.06 16.43 865 67.90 17.19
2 Chat Items 173 13.16 7.77 219 17.94 8.56 202 15.25 10.18 283 24.44 10.01 223 17.50 8.71
3 Breakfast
Items 318 24.18 12.74 329 26.95 16.34 332 25.06 13.60 359 31.00 13.92 474 37.21 23.45
4 Meal Items
(Non-Veg) 256 19.47 31.27 224 18.35 18.26 173 13.06 17.59 195 16.84 14.15 175 13.74 22.34
5 Meal Items
(Veg) 162 12.32 11.19 138 11.30 17.15 125 9.43 8.59 99 8.55 12.55 155 12.17 11.54
6 Egg Items 3 0.23 2.78 2 0.16 15.32 4 0.30 1.67 - - - - - -
7 Noodles 326 24.79 23.99 340 27.85 21.98 303 22.87 17.68 149 12.87 8.92 238 18.68 20.18
8 Soups &
Sauces 94 7.15 4.26 87 7.13 7.50 40 3.02 7.58 70 6.04 8.90 10 0.78 14.71
9 Fruits and
Salads 9 0.68 6.24 4 0.33 15.92 4 0.30 2.07 3 0.26 1.33 - - -
10 Bakery
Items 318 24.18 10.31 290 23.75 10.03 236 17.81 8.71 243 20.98 5.90 218 17.11 12.89
11 Sweets 678 51.56 12.19 698 57.17 9.80 715 53.96 11.77 656 56.65 10.48 716 56.20 9.06
Average daily Consumption of Processed Foods (gm or ml/day) among Urban population - India
Average daily Consumption of Processed Foods
(gm or ml/day) among Urban population – India (Contd.)
S.
NO Food Group
Socio Economic Status
HIG (N=1314) MIG (N=1221) LIG (N=1325) ILW (N=1158) SLUMS (N=1274)
N % Con-
sumed
Mean
Intake N
%
Con-
sumed
Mean
Intake N
% Con-
sumed
Mean
Intake N
%
Con-
sumed
Mean
Intake N
%
Con-
umed
Mean
Intake
12 Carbonated &
Caffeinated Bev. 458 34.83 31.94 351 28.75 20.95 343 25.89 20.90 405 34.97 22.32 408 32.03 17.20
13 Non-Carbonated
Bev. 372 28.29 24.30 339 27.76 30.46 351 26.49 23.90 208 17.96 26.19 259 20.33 25.88
14 Milk-based Foods
& Drinks 91 6.92 11.64 131 10.73 36.63 246 18.57 17.70 228 19.69 14.85 181 14.21 11.91
15 Health Drinks 102 7.76 48.18 86 7.04 72.80 45 3.40 29.22 50 4.32 30.54 27 2.12 41.03
16 Coffee 31 2.36 14.38 20 1.64 38.05 6 0.45 17.62 3 0.26 42.22 - - -
17 Tea 122 9.28 33.40 134 10.97 56.15 111 8.38 58.35 118 10.19 104.26 144 11.30 102.45
18 Alcoholic Bev. 76 5.78 101.75 70 5.73 79.27 76 5.74 64.43 58 5.01 71.62 69 5.42 49.18
19 Packaged Water
& Other Bev. 31 2.36 14.70 38 3.11 21.55 20 1.51 37.11 14 1.21 6.63 17 1.33 137.91
20 Tobacco &
Related Products. 11 0.84 2.89 28 2.29 23.14 43 3.25 5.86 37 3.20 12.11 37 2.90 14.91
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
Average daily Consumption of Processed Foods
(gm or ml/day) in North India
S.N
O Food Group
Socio Economic Status
HIG (N=233) MIG (N=240) LIG (N=267) IL (N=242) SLUMS (N=286)
N % of
Consumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Consumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
1 Fried
Snacks 172 73.82 10.12 174 72.50 13.79 218 81.65 14.87 202 83.47 19.45 157 54.90 7.68
2 Chat Items 46 19.74 4.38 78 32.50 4.32 64 23.97 7.55 64 26.45 14.36 30 10.49 5.68
3 Breakfast
Items 26 11.16 15.96 37 15.42 5.02 39 14.61 3.98 29 11.98 3.94 61 21.33 9.59
4 Meal Items
(Non-Veg) 11 4.72 7.62 26 10.83 7.73 19 7.12 8.45 16 6.61 11.43 6 2.10 2.22
5 Meal Items
(Veg) 39 16.74 7.72 12 5.00 10.28 1 0.37 3.33 21 8.68 8.83 6 2.10 5.32
6 Egg Items - - - - - - - - - - - - - - -
7 Noodles 40 17.17 5.10 32 13.33 7.26 17 6.37 12.26 14 5.79 3.22 - - -
8 Soups &
Sauces 24 10.30 2.14 32 13.33 1.39 3 1.12 2.86 2 0.83 0.67 - - -
9 Fruits and
Salads - - - - - - - - - - - - - - -
10 Bakery
Items 112 48.07 7.36 83 34.58 9.56 44 16.48 16.61 24 9.92 8.04 5 1.75 5.08
11 Sweets 175 75.11 7.97 201 83.75 8.75 215 80.52 13.55 163 67.36 11.69 180 62.94 8.90
Average daily Consumption of Processed Foods
(gm or ml/day) in North India (Contd.)
S.NO Food Group
Socio Economic Status
HIG (N=233) MIG (N=240) LIG (N=267) IL (N=242) SLUMS (N=286)
N % of
Consumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Consume
d
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
12
Carbonated
&
Caffeinated
Bev.
105 45.06 51.51 115 47.92 25.56 113 42.32 34.71 93 38.43 30.57 64 22.38 14.64
13
Non-
Carbonated
Bev.
91 39.06 25.00 76 31.67 27.12 39 14.61 20.35 21 8.68 33.00 20 6.99 65.90
14
Milk-based
Foods &
Drinks
23 9.87 28.98 67 27.92 45.53 79 29.59 26.48 80 33.06 18.01 52 18.18 6.17
15 Health
Drinks 5 2.15 9.20 14 5.83 2.26 - - - - - - - - -
16 Coffee 23 9.87 15.53 9 3.75 18.89 6 2.25 17.62 - - - - - -
17 Tea 68 29.18 26.27 87 36.25 21.82 70 26.22 25.69 56 23.14 27.11 53 18.53 30.98
18 Alcoholic
Bev. 25 10.73 15.28 17 7.08 19.75 23 8.61 25.16 11 4.55 33.68 19 6.64 15.26
19
Packaged
Water &
Other Bev.
- - - - - - - - - - - - - - -
20
Tobacco &
Related
Products.
7 3.00 2.64 15 6.25 5.87 17 6.37 8.11 23 9.50 17.03 24 8.39 16.65
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
1 Fried Snacks 143 65.30 17.55 161 73.52 12.71 148 55.22 12.61 204 80.00 16.08 200 93.89 20.77
2 Chat Items 18 8.22 15.71 19 8.68 10.60 8 2.99 3.85 33 12.94 10.79 21 9.86 1.48
3 Breakfast
Items 125 57.08 15.13 146 66.67 23.08 121 45.15 20.79 167 65.49 20.25 188 88.26 34.14
4 Meal Items
(Non-Veg) 106 48.40 43.87 106 48.40 19.25 61 22.76 19.69 95 37.25 18.08 124 58.22 24.88
5 Meal Items
(Veg) 33 15.07 15.61 73 33.33 21.00 42 15.67 10.64 41 16.08 15.32 51 23.94 21.55
6 Egg Items 3 1.37 2.78 1 0.46 17.14 8 2.99 14.13 - - - - - -
7 Noodles 23 10.50 51.38 34 15.53 11.46 1 0.37 16.67 20 7.84 6.00 23 10.80 13.46
8 Soups &
Sauces 20 9.13 2.74 14 6.39 7.84 - - - 2 0.78 33.33 1 0.47 90.00
9 Fruits and
Salads - - - 1 0.46 0.33 101 37.69 5.96 - - - - - -
10 Bakery Items 92 42.01 17.36 126 57.53 10.78 149 55.60 8.22 145 56.86 6.20 199 93.43 13.63
11 Sweets 129 58.90 13.63 139 63.47 7.02 65 24.25 16.38 182 71.37 9.58 193 90.61 11.13
Average daily Consumption of Processed Foods
(gm or ml/day) in South India
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sume
d
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
12
Carbonated
&
Caffeinated
Bev.
71 32.42 16.10 44 20.09 32.64 101 37.69 22.71 95 37.25 29.48 141 66.20 12.68
13
Non-
Carbonated
Bev.
90 41.10 25.61 88 40.18 21.27 49 18.28 5.18 89 34.90 30.45 125 58.69 14.81
14
Milk-based
Foods &
Drinks
12 5.48 4.79 22 10.05 12.49 - - - 54 21.18 4.92 65 30.52 13.96
15 Health
Drinks 5 2.28 18.86 5 2.28 53.10 - - - 8 3.14 95.89 8 3.76 103.13
16 Coffee 4 1.83 17.14 4 1.83 96.19 38 14.18 119.10 3 1.18 42.22 - - -
17 Tea 52 23.74 43.46 47 21.46 119.7
0 28 10.45 79.73 56 21.96
191.7
5 85 39.91 150.96
18 Alcoholic
Bev. 16 7.31 47.82 13 5.94 53.05 6 2.24 85.19 27 10.59 55.83 33 15.49 74.39
19
Packaged
Water &
Other Bev.
19 8.68 19.86 19 8.68 12.77 - - - 8 3.14 7.99 14 6.57 78.69
20
Tobacco &
Related
Products.
- - - - - - - - - - - - - - -
Average daily Consumption of Processed Foods
(gm or ml/day) in South India (Contd.)
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
1 Fried Snacks 141 42.73 36.32 162 65.32 24.51 157 55.87 33.93 173 49.57 22.21 171 57.38 20.08
2 Chat Items 25 7.58 5.65 44 17.74 6.78 40 14.23 8.73 61 17.48 8.36 40 13.42 5.95
3 Breakfast
Items 22 6.67 34.58 22 8.87 29.91 36 12.81 17.54 25 7.16 34.86 29 9.73 48.10
4 Meal Items
(Non-Veg) 48 14.55 29.76 42 16.94 19.48 39 13.88 11.54 32 9.17 15.14 20 6.71 17.27
5 Meal Items
(Veg) 42 12.73 17.91 7 2.82 36.67 27 9.61 8.36 9 2.58 20.21 50 16.78 3.21
6 Egg Items - - - 1 0.40 13.50 - - - - - - - - -
7 Noodles 57 17.27 24.40 56 22.58 27.00 76 27.05 14.60 56 16.05 16.29 59 19.80 8.98
8 Soups &
Sauces 22 6.67 7.53 34 13.71 13.04 26 9.25 2.49 55 15.76 9.81 9 3.02 6.35
9 Fruits and
Salads - - - 3 1.21 21.11 - - - 3 0.86 1.33 - - -
10 Bakery Items 36 10.91 7.81 17 6.85 21.34 14 4.98 16.65 20 5.73 8.88 7 2.35 4.94
11 Sweets 107 32.42 16.19 133 53.63 10.15 119 42.35 19.78 129 36.96 15.71 102 34.23 8.81
Average daily Consumption of Processed Foods
(gm or ml/day) in East India
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sume
d
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
12
Carbonated
&
Caffeinated
Bev.
95 28.79 24.43 69 27.82 18.43 56 19.93 16.42 88 25.21 22.85 50 16.78 20.45
13
Non-
Carbonated
Bev.
36 10.91 22.62 42 16.94 34.00 61 21.71 44.11 45 12.89 31.48 16 5.37 15.51
14
Milk-based
Foods &
Drinks
2 0.61 6.67 11 4.44 12.27 33 11.74 42.25 24 6.88 41.49 - - -
15 Health
Drinks 35 10.61 27.96 10 4.03 3.57 22 7.83 31.61 38 10.89 19.77 14 4.70 16.99
16 Coffee - - - 3 1.21 51.59 - - - - - - - - -
17 Tea 2 0.61 14.29 - - - - - - 6 1.72 7.78 6 2.01 46.43
18 Alcoholic
Bev. 8 2.42 264.72 3 1.21 31.90 1 0.36 10.00 16 4.58 125.28 4 1.34 96.73
19
Packaged
Water &
Other Bev.
- - - - - - - - - - - - - - -
20
Tobacco &
Related
Products.
- - - - - - 18 6.41 4.93 7 2.01 2.13 5 1.68 6.80
Average daily Consumption of Processed Foods
(gm or ml/day) in East India (Contd.)
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
1 Fried Snacks 178 68.99 21.45 197 74.62 21.04 185 71.15 17.72 258 86.87 10.56 262 80.86 18.59
2 Chat Items 78 30.23 8.96 78 29.55 13.31 90 34.62 13.26 125 42.09 8.39 132 40.74 11.39
3 Breakfast
Items 127 49.22 6.78 119 45.08 9.39 135 51.92 8.78 134 45.12 4.27 163 50.31 10.05
4 Meal Items
(Non-Veg) 81 31.40 20.83 47 17.80 21.67 53 20.38 23.11 52 17.51 7.18 25 7.72 18.64
5 Meal Items
(Veg) 47 18.22 4.59 43 16.29 9.76 44 16.92 6.93 28 9.43 8.83 46 14.20 10.70
6 Egg Items - - - - - - 4 1.54 1.67 - - - - - -
7 Noodles 48 18.60 4.34 65 24.62 13.78 86 33.08 6.71 54 18.18 3.98 90 27.78 6.62
8 Soups &
Sauces 26 10.08 4.88 6 2.27 6.75 9 3.46 3.70 11 3.70 1.42 - - -
9 Fruits and
Salads 9 3.49 6.24 - - - 4 1.54 2.07 - - - - - -
10 Bakery Items 73 28.29 7.21 64 24.24 6.13 77 29.62 6.35 54 18.18 3.02 7 2.16 5.38
11 Sweets 188 72.87 12.48 152 57.58 9.05 175 67.31 7.05 182 61.28 6.59 190 58.64 6.41
Average daily Consumption of Processed Foods
(gm or ml/day) in Western India
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sume
d
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
12
Carbonated
&
Caffeinated
Bev.
125 48.45 23.37 11
3 42.80 10.39 101 38.85 11.33 126 42.42 10.81 145 44.75 15.89
13
Non-
Carbonated
Bev.
85 32.95 23.45 43 16.29 22.75 93 35.77 8.81 52 17.51 11.36 64 19.75 19.93
14
Milk-based
Foods &
Drinks
54 20.93 5.96 31 11.74 43.15 85 32.69 7.21 70 23.57 9.75 64 19.75 14.50
15 Health
Drinks 7 2.71 7.69 17 6.44 13.18 8 3.08 6.88 4 1.35 2.14 4 1.23 6.25
16 Coffee - - - - - - - - - - - - - - -
17 Tea - - - - - - - - - - - - - - -
18 Alcoholic
Bev. 9 3.49 28.59 10 3.79 57.13 6 2.31 11.47 2 0.67 22.02 10 3.09 18.47
19
Packaged
Water &
Other Bev.
12 4.65 6.53 17 6.44 25.49 14 5.38 16.51 6 2.02 4.81 3 0.93 414.29
20
Tobacco &
Related
Products.
4 1.55 3.33 - - - - - - - - - - - -
Average daily Consumption of Processed Foods
(gm or ml/day) in Western India (Contd.)
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
1 Fried Snacks 150 54.55 11.01 98 39.20 13.25 111 44.58 10.92 9 60.00 13.17 35 22.88 10.75
2 Chat Items 6 2.18 3.33 - - - - - - - - - - - -
3 Breakfast
Items 18 6.55 6.75 5 2.00 9.20 1 0.40 28.57 4 26.67 14.29 3 1.96 18.10
4 Meal Items
(Non-Veg) 10 3.64 15.44 3 1.20 4.00 1 0.40 6.67 - - - - - -
5 Meal Items
(Veg) 1 0.36 28.57 3 1.20 11.43 11 4.42 8.45 - - - 2 1.31 2.38
6 Egg Items - - - - - - - - - - - - - - -
7 Noodles 158 57.45 30.60 153 61.20 29.04 116 46.59 28.86 5 33.33 7.49 66 43.14 51.02
8 Soups &
Sauces 2 0.73 0.50 1 0.40 14.29 1 0.40 180.00 - - - - - -
9 Fruits and
Salads - - - - - - - - - - - - - - -
10 Bakery Items 5 1.82 10.00 - - - - - - - - - - - -
11 Sweets 79 28.73 13.07 73 29.20 18.91 57 22.89 12.14 - - - 51 33.33 12.23
Average daily Consumption of Processed Foods
(gm or ml/day) in North East
S.
NO Food Group
Socio Economic Status
HIG (N=219) MIG (N=219) LIG (N=268) ILW (N=255) SLUMS (N=213)
N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sume
d
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake N
% of
Con-
sumed
Mean
Intake
12
Carbonated
&
Caffeinated
Bev.
62 22.55 45.75 10 4.00 53.33 8 3.21 14.61 3 20.00 8.33 8 5.23 120.54
13
Non-
Carbonated
Bev.
70 25.45 23.58 90 36.00 44.30 57 22.89 31.41 1 6.67 35.71 34 22.22 59.08
14
Milk-based
Foods &
Drinks
- - - - - - - - - - - - - - -
15 Health
Drinks 50 18.18 74.84 40 16.00 142.60 15 6.02 37.62 - - - 1 0.65 20.00
16 Coffee 4 1.45 5.00 4 1.60 12.86 - - - - - - - - -
17 Tea - - - - - - 3 1.20 50.95 - - - - - -
18 Alcoholic
Bev. 18 6.55 233.94 27 10.80 142.83 18 7.23 111.46 2 13.33 113.81 3 1.96 25.66
19
Packaged
Water &
Other Bev.
- - - 2 0.80 71.43 - - - - - - - - -
20
Tobacco &
Related
Products.
- - - 13 5.20 43.07 8 3.21 3.14 7 46.67 5.92 8 5.23 14.77
Average daily Consumption of Processed Foods
(gm or ml/day) in North East (Contd.)
Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.
Food group Consumption g/day
Fried snacks 34.0
Chat items 15.7
Meal items(Non-veg) 42.8
Meal items (Veg) 57.1
Noodles 100
Soups and sauces 79.9
Fruits and salads 5.0
Bakery items 17.1
Sweets 21.3
Carbonated and caffeinated beverages 57.1
Non-Carbonated beverages 57.4
Milk based foods and drinks 37.1
Health drinks 100.0
Tea 250.0
Alcoholic beverages (ml/day) 300.0
Consumption of processed foods (gm or ml/day)
at 95th percentiles among rural population in India
Food group HIG MIG LIG IL Slums
Fried snacks 61.0 55.6 75.0 53.8 68.5
Chat items 32.0 31.4 35.4 42.3 32.6
Breakfast items 45.7 74.3 52.8 57.1 93.2
Meal items (Non-Veg) 96.15 71.4 59.8 49.0 69.1
Meal items (Veg) 41.9 72.9 26.7 50.0 35.7
Egg items 2.8 - 1.7 - -
Noodles 100.0 100.0 94.0 29.3 100.0
Soups and sauces 14.3 21.4 16.5 57.1 -
Fruits and salads - - 2.0 1.3 -
Bakery items 12.2 6.0 27.2 16.1 60.0
Sweets 40.0 30.8 44.3 36.3 28.6
Carbonated beverages & Caffeinated
beverages 200.0 57.1 70.8 71.4 42.8
Non- carbonated beverages 74.3 100.0 132.14 91.6 100.0
Milk based foods &Drinks 30.6 182.8 71.4 71.4 50.0
Health drinks 250.0 423.0 71.4 250.0 250.0
Coffee 42.8 291.0 - 13.3 -
Tea 200.0 250.0 270.0 262.5 500.0
Alcoholic beverages 950.0 400.0 180.5 500.0 215.0
Packaged water & other beverages 71.4 69.0 139.8 - -
Tobacco and related products - 120.0 24.8 63.0 51.0
Consumption of processed foods (gm or ml/day) at 95th percentiles
among urban population in India by socioeconomic group
Laboratory studies conducted under controlled conditions:
Processing Commodity Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Butter Milk DDT lindane
0.9 0.98
19.2 20.0
Affinity of residues for lipoprotein portion of the products compared to raw materials
Cheese making
Milk Leptophos Leptophos oxon Phenol
100 1.84 0.76 32.26
Eating and salting stages in cheese making causes the greatest degradation of leptophos
Drying Sunlight Oven
Apricot fruit
Bitertanol 0.50 50% increased by 26% (% dissipation)
Reduction due to photo-degradation
Processing
Commodity
Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Juicing Tomato HCB Lindane p,p’ DDT Dimethoate Profenofos Pirimiphos methyl
1 72.7-77.6% (% dissipation)
The maximum % of residues is found in pulp and in pomace including skin compare to juice due to substantial proportion of lipophilic residues in pulp region.
Milling and storage for 365 days
Wheat Phoxim-methyl
10 8-10 % (% dissipation)
During milling, residue accumulates in bran fractions and reduce in white flour.
Canning Cherries Tetrachlorvinphos
4.3 95% (% dissipation)
Process involving heat leads to volatilization, hydrolysis or other chemical degradation results in decrease in residues level.
Processing Commodity Pesticides Initial residue (ppm)
Final residue (ppm)
Reason
Canning (processing tomato to paste)
Tomato Dimethoate Profenofos Pirimiphos methyl HCB Lindane p,p’ DDT
1 71.0-81.6 30.7-5.4% (% dissipation)
The level of reduction of organochlorines lower than organophosphate due to high stabilities of organochlorines to heat treatment.