This document provides an overview of food safety from soil to consumption. It discusses good practices across the food chain, including good soil management, seed management, agricultural practices, post-harvest handling, hygiene, processing, storage, and distribution. Maintaining soil health is crucial for ensuring safe, nutritious crops. Seed and planting materials must be free of toxins, diseases and pests. Agricultural practices should utilize approved varieties and inputs applied properly. Produce must be handled carefully after harvest to prevent contamination. Hygiene is important during processing to avoid biological and chemical hazards. Proper storage and distribution also help maintain food safety.

1. FOOD SAFETY SOIL TO MOUTH – APERSPECTIVE ANALYSIS
Dr Jai Singh (ARS)
Former Director ICAR – CIPHET
Mob:8958463808, E-Mail:jsingh.sre@gmail.com
ABSTRACT
Food is a substance derived from plant or animal origin, consumed for growth, maintenance
and activities of living body organisms. Food safety is a set of good practices from soil to
mouth to prevent contamination of harmful bacteria, toxins, parasites & chemicals;
infestation of insects, pests and diseases; assimilation of toxic substances in plants from
soil, irrigation water, fertilizers and plant protection chemicals; decay, damage and losses
during post harvest management. Awareness and demand dynamics for safe food grew with
urbanisation and economic status. Food related business is the oldest economic activity.
The idea of selling food for profit also existed during Vedic culture 500 BCE. Govt of India
established Food Safety and Standard Act – 2006 (FSSA) and Food Safety and Standard
Authority of India (FSSAI) to protect and promote public health through regulations. All food
and feed raw materials are the produce of rural sector including difficult, very difficult and
inaccessible areas. About 48.6 million metric tonnes (mmt) milk (53 % of marketable surplus,
231.26 mmt fruits and vegetables (76 % of available produce), 270.1 mmt food grains (96 %
of total produce) or overall 70 % of the total produce is processed in household and cottage
units posing food safety challenges. This presentation encompasses total salutary activity
network starting from soil and ending at mouth including material, medium, and environment
ensuring food – feed quality and wholesomeness to maintain and promote good health of
human and animals.
Key Words: Food and Feed Safety, Soil to Mouth, Soil Management, Seed Management , Good
Agricultural Practice, Good Farm Produce Handling . Good Hygiene Practices Good Primary,
Secondary and Tertiary Processing Practices, Good Food Grain Storage Practices , and Good
Transport, Packaging and Distribution Practices.
INTRODUCTION
Food is an inseparable and indispensable part of human life. It is a commodity derived from
plants and / or animals containing all essential nutrients ingested and assimilated by human
organs for energy, maintenance and growth. Similar is the nature and function of feed and
fodders for animals. human food, in raw form, is obtained from agricultural crops, minor
forest plants, aquatic plants, animals and fishes. Animal feed, in raw form, is also obtained
from agricultural crops, minor forest plants, pastures and grasses, aquatic plants, animals

2. and fishes. To feed the ever growing population, need was felt for sustained and continuous
increase in production and productivity of agricultural crops and animals. Stress had to be
imposed on intensive rather than extensive cultivation through biological, chemical,
mechanical (or technological) package. Use of improved plant varieties in combination with
chemical fertilisers, pesticides and water began to give more harvest. Traditional farm
practices and technology were replaced by modern practices and technology (high-yielding
varieties, chemical fertilisers, pesticides, energy and machinery). Since new technology was
knowledge and information driven, its application was hampered by farmer’s illiteracy. With
the government’s massive farmers education and extension programmes farmers became
aware about the benefits of newer technologies. Gradually, farming and animal husbandry
took the shape of industries, turning farming into a business like economic activity. For more
gains, framers started indiscriminate use of synthetic fertilizers and pesticides contaminating
food and feed resources making adverse changes in biological balance and ultimately
leading to incidences of human health hazards. Fodders and forages also got infected and
contaminated by diseases, insecticides, pesticides, herbicides, agricultural and industrial
chemicals, veterinary drug residues, heavy metals, etc turning animal based food products
unsafe for human. Efforts of scientists, extension specialists, farmers and government
policies moved India from scarcity to surplus.
Different food and feed commodities are produced in different seasons, climatic conditions
and locations. Natural calamities (droughts, floods, cyclones) also cause scarcity in affected
areas. But food – feed requirement is continuously regular. Therefore, necessity arises to
preserve and store agricultural produce from the time of production to the time of
consumption to ensure a continuous flow of food to the people. Storage also helps in the
stabilization of prices by adjusting demand and supply and income through price
stabilisation.
In general, the fresh agri and animal produce are not eaten in raw form by human. It needs
to be converted into consumable form. Food processing refers to the activities which convert
raw food materials into consumable and convenient products having acceptable taste,
nutritional value, quality, and shelf-life. It is combination of various processes including
washing, cleaning, dehairing, trimming, grading, sorting, chopping, pasteurising, freezing,
fermenting, packaging, cooking and adding ingredients. The food business, being economic
activity, became vulnerable to many accusations of food adulteration and use of cheap,
unsafe ingredients. Noting the quote, ‘Health before wealth’, genesis of FSSAI.. Standards
came in to existence to help producers, processors, manufacturers, marketers to meet the
exacting demands of retailers and other specifiers for food safety.

3. Food safety has been defined in many ways by various researchers and agencies. In simple
words, food safety can be redefined as the total salutary activity network starting from soil
and ending at mouth . The network players include material, medium, and environment
ensuring food – feed quality and wholesomeness to maintain and promote good health of
human and animals. The system encompasses: Soil Management Practices (SMPs), Good
Seed Management Practices (GSMPs), Good Agricultural Practices (GPAs), Good Farm
Produce Handling Practices (GFPHPs), Good Hygiene Practices (GHyPs), Good Primary,
Secondary and Tertiary Processing Practices (GPSTPPs), Good Food Grain Storage
Practices (GFGSPs), and Good Transport, Packaging and Distribution
Practices(GTPDPs). Prevention of infection, contamination, avoiding incorrect
use of chemical, physical and biological materials from primary production to consumption
food – feed chain remains the main aim. A healthy soil is a prerequisite for the sustained
production of nutritious raw materials. In this presentation SMPs, GSMPs, GPAs, GFPHPs,
GHyPc, GPSTPPs, GFGSPs, and GTPDPs, have been discussed.
1. Good Soil Management Practice (GSMP) - Soil Health and Food Safety:
Soil is the foundational medium in which around 95 % food-producing plants grow. A healthy
living soil (sound physical, chemical, and biological condition) is crucial ally to food
safety. Healthy soil functions in the capacity of a living system to maintain a diverse
community of soil organisms to control plant diseases, insects and pests and recycling of
essential plant nutrients for good growth. Healthy soil also maintains interactions between
plants, animals, humans and environment to ensure safe and nutritious food – feed primary
produce. Soil acts as a continued live filter for physical, chemical and biological
contaminants. But when its filtering / buffering capacity is exceeded, contaminants enter in to
the food chain, making crops produce and products risky and unsafe for consumption by
human and animals. Over about 33 % of soils in India are already degraded (decline in
quantity and quality of soil) and continuing to deteriorate further at an alarming rate.
Thousands of chemicals, electronic wastes, plastic wastes, untreated industrial and
municipal waste water, mounds of solid wastes are dumped in and on soils reducing its
biodiversity, productivity and the ability for communities to sustain livelihoods (Kitila Davies,
2019. Land Degradation, Desertification and Food Security in India). Very High
Comprehensive Environmental Pollution Index (CEPI) in industrial areas, concentration of
heavy metals ( Ni, Co, Cr , Cu ,As, Cd, Pb , Hg, F and Ur ) in surface and ground water,
entry of sodium into ecosystem, over 57400 MLD industrial and urban effluents flowing into
rivers and nalas, indiscriminate use of fertilizers, pesticides, insecticides antibiotics and
hormones in crop production and animal husbandry have been observed in many parts of
India (Jayanta Kumar Saha, et, al. 2017. Status of Soil Pollution in India). About 60 to 80 %

4. of this waste could be easily recycled for profitable use through GSMP to Improve Soil
Health (45% minerals) employing appropriate tillage, regulation of air (25%) and
water(25%) in soil, biological control of pest organisms, nutrient recycling, maintaining
soil organic matter (5%).
Filtering Capacity of Soils:
The minerals and microbes present in soil play vital role for filtering, buffering, degrading,
immobilizing, and detoxifying organic and inorganic materials, including industrial and
municipal wastes and atmospheric deposits. Soil absorbs contaminants from both water and
air. Toxic compounds or excess nutrients are degraded or otherwise made unavailable to
plants and animals. Some of these compounds are degraded by microorganisms in the soil.
Others are held safely in place in the soil, preventing contamination of air and water. When
the soil system is overloaded with the excess application of fertilizer or manure, some
contaminants are released back to the air and water ultimately reaching to the plants, human
and animals Food Chain. This undermines food security by making crops risky and unsafe
for consumption" (FAO REPORT - 5 December 2018, Rome)
Fig. Conservation tillage - Soil mineral, water air and carbon storage
2. Good Seed Management Practices (GSMPs):
Seed / planting materal is the basic unit from which most crops are propagated. It has a
major role to play in the attainment of food safety from soil to consumer’s mouth because
some of the health hazards are transferred from seed to next crop produce. Therefore, the
seed should be free from metal toxicity, chemical concentration (insecticides,
pesticides, herbicides) and seed - borne diseases, pests and parasitic weeds. Seed
should be true to physical quality (uniformity in size, weight, and colour; free from damages,
stones, debris, and dust, leaves, twigs, stems, flowers, and inert material).
Vegetative Crop Propagated Seedlings / Planting Material:
Potato, Sweet Potato, Cassava, Tapioca, Kamal Kakadi (Lotus Root), Waterchestnut, Onion,
Garlic, Ginger, Banana, Turmeric, Cocoa, Arrowroot, etc are propagated through Seedling (
young plant, especially one grown in a nursery for transplanting ); Sett ( small bulb, corm,
tuber or a piece of tuber ) ; Slip ( part of a root, leaf or bud removed from a plant for rooting
or grafting); Sprout (new growth of a plant); Stake ( cutting of cassava); Sucker ( shoot that
arises from an underground root or stem); Bulb ( short modified underground stem which
has one or more buds); Bud ( region of meristematic tissue); edible rhizomes, etc. Source of

5. planting materials should be healthy, disease-free, pest-free, virus free contamination and
toxics free. GSMPs encompass, selection, varietal truth, production, handling, processing,
storage, sanitisation, anti-microbial and temperature treatment, quality testing, packaging
and labelling. These practices should be site-specific, cost efficient, and viably sound.
Healthy and unhealthy seed and propagation materials
Fig: Safe and unsafe seed and plant propagation materials
3. Good Agricultural Practices (GAPs):-
GAP is adaptation of on-farm environmentally and economically sustainable production
processes resulting in safe and healthy food, feed and other agriculture products. The Indian
Good Agricultural Practices (INDGAP) takes into account not only the quality and quantity of
produce obtained from a unit area but also the care is taken in integrating all cultural
practices like quality of inputs: tillage and residues management; soil and water
management; approved variety and quality of seed / seedlings / vegetative propagation
material; seeding / planting; inter culturing / earthing; scientific application of chemical /
organic fertilizer / manure; plant protection and weed control chemicals / organics;
harvesting at proper maturity stage with minimum losses and preparation for marketing
without any microbial contamination / infestation. Indian farming also poses some challenges
on GAP adaptation : (i) 78 % small holdings (1.15 ha average farm size producing 41%
country's food-grains), (ii) agro – climatic diversity monsoon playing important role, (iii)
complex GAP certification, (iv) costly process and fetching less benefits to small farmers ,
etc.. However it is considered beneficial to exporting farmers.
Conservation
Tillage
Residue
Management
Micro Irrigation Water Harvesting
4. Good Farm Produce Handling Practices (GFPHPs):
GFPHPs are all intermediary activities from harvest to field gathering place to
processing plant / market yard so that specified produce quality is ensured. GHP for

6. durables (food grains – cereals – pulses – oil seeds) involves various unit operations
such as gathering from field to threshing floor, grain separation, cleaning, grading,
sorting, destoning, packaging and storing. Efforts are made to separate visibly
diseased, contaminated, immature, shrivelled, cut and discloured grains from the lot.
For Semi – perishable produce (vegetables and fruits), special skills are required for
proper harvesting, gathering, sorting ( visibly diseased, contaminated), trimming,
washing, cleaning, dehairing, grading, packaging and transit storage in sanitised
containers. Care is also to be taken to avoid risk of fresh contamination (disease,
chemicals, pests, microbial or physical or other objectionable substances) with the
interface of between different produces, handlers, washing water, tools, machines,
contact surfaces, hauling means, etc.
Fruit Harvest Onion Grading Vegetable Washing
Hygiene Marketing
Solar Mobile Milk
Chiller
5. Good Hygiene Practices:
(GHyPs) are the set of requirements to prevent contamination of raw and / or
processed produce from : (i) Biological: bacteria, viruses or parasites that are
present in air, food, water, soil, animals or humans; (ii) Physical: Foreign bodies in
food are usually due to accidental contamination and / or poor handling practices,
these are visible particles like; pebbles, stones, metal, glass, wood, insects, soil, dirt,
jewelry, hair, fingernails, etc. (iii) Chemical: chemicals used for cleaning and
sanitizing food contact surfaces, pest control chemicals, paints and water treatment
chemicals, pesticides, fertilizers, fungicides , etc.
F&Veg Procesing
Hygiene
Milk Processing
Hygiene
Atta Processing
Hygiene
Bakery Hygiene Oil Mill Hygiene
6. Good Primary, Secondary and Tertiary Processing Practices (GPSTPPs):
Food processing transforms raw agricultural and animal based produce into food
products with the purpose of making it safe from harmful bacteria; reducing wastage;
making seasonal items available year round; value addition to fetch more price;

7. fortification with additional nutrients; convenience to make life easier; enhancing
food quality, taste, and shelf-life. Food Processing is a combination of several unit
operations such as washing, cleaning, trimming, sorting, grading, mixing, peeling,
size reduction, drying, freezing, grinding, tempering, parboiling, soaking, hulling,
milling, pounding, extrusion, cutting, filtration, sieving, evaporation, liquefaction,
emulsion formation, cooking, baking, roasting, toasting, frying, boiling, broiling,
grilling, sterilization, pasteurization, canning, packing and so forth. These operations
are grouped as minimal; primary; secondary; and tertiary in food grains, fruits and
vegetables, dairy, sea foods and meat, beverages, gur - jaggery, sugar and
sweeteners and bakery processing industries / units. In India there are about 44392
registered food processing units processing nearly 11.25 mmt (4 % of total produce)
food grains and oil seeds, 14.34 million tonnes fruits and vegetables (4 % of total
produce), 65.23 million tonnes milk (37 % of total produce),0.85 million tonnes fish,
poultry and meat (5 % of total production), 300 million liters beverages. More than 76
% are cottage and household, 15 % micro and small scale and 09 % large scale.
Major Challenges for the Indian Food Industry are: raw produce prone to spoilage by
biochemical processes, microbial attack and infestation; lesser retention of
nutritional value, aroma, flavor and texture of foods; inadequate infrastructural
facilities; inadequate easy quality control & testing facilities; seasonality of raw
material; higher transport and packaging cost; lack of good processing techniques,
packaging, transportation and storage; affordability and cultural preference of fresh
food; inadequate trained manpower and 80 % unorganised players. etc. During
wheat grinding flour temperature rises up to 90 oC against permissible limit of 35 oC
causing degradation in proteins, amino acids , free lipid, unsaturated fatty acids and
removal of outer bran covering containing three major B vitamins, trace minerals and
around 1 % dietary fiber. The rice milling process also removes much of the
vitamins and minerals found primarily in the outer bran layers. During pulses
processing, polishing is done to remove dust and to improve the appearance of dal
but there is loss of natural nutrients (fiber and protein). Mostly oil from oil seeds is
expelled by hot press where temperature rises 60 – 99 oC as against below 50 oC by
cold – press which is safer. Hot press has adverse effects as decreased oxidative
stability, degradation of valuable oil components and reduced oil keeping quality.
(A.K. Yusuf International Journal of Science and Research (IJSR) ISSN: 2319-7064).
Similarly, spice grinding, temperature goes in the range of 42-95°C as against below
35 Oc, thus, loosing significant fraction of their volatile oil or flavouring components.

8. Atta Making Oil Expelling Rice Mill Chilli Drying Chips Drying
Badi Making Papad Making
Apricot Drying
Butter Churning Butter Handling
7. Good Food Grain Storage Practices (GFGSP):
India produces about 115.63 mmt rice, 99.1 mmt wheat, 42.6 mmt coarse grains, 31.5 mmt
oil seeds and 24 mmt pulses (agribusiness, 2018) of which 60-70% remains in the rural
sector and 32 % is stored by Govt (FCI, CWC, SWC and hired; 74.99 mmt covered and 12.
747 mmt CAP). Storage losses range 6 – 10 % due to interaction of temperature, moisture
and relative humidity, insects, pests, micro organisms ((agribusiness, 2018). Stored grains
are subjected to insect infestations and deterioration from moulds and bacteria. Broken
kernels accelerate mould and insect development. Insects inside kernels like maize weevil,
rice weevil, granary weevil, lesser grain borer, and Angoumois moth. Some hide inside
cracked grain (flat grain beetle, rusty grain beetle, and the foreign grain beetle). Other
species such as the saw toothed grain beetle, the red beetles damage grains. The most
effective method to ensure food safety against pests is fumigation with phosphine (PH3) gas.
Although pesticides have a positive effect on plant health in terms of insect pests and
diseases control, increased productivity and improved crop storage; their malpractice
impacts on food safety negatively. Pesticides and Fumigants are toxic to humans and
environment. Pesticides are complex organic molecules may not be removed by cooking. In
general, the contact insecticides that are approved for use are compounds of relatively low
toxic and considered to be non-hazardous when applied at prescribed dilution rates for the
right purposes .Physical (dull colour, bores in grains, sprouting of seeds, damaged kernels
due to bad weather conditions )., chemical (quantitative and qualitative changes in
carbohydrates, proteins and fats of the cereals in addition to colour, flavour and texture ) and
biological changes occur in the food grains during storage. At harvest and threshing most of
food grains moisture level range 20 – 25 %.Before acceptance for storage, grains should be
tested for moisture content (below 12 – 14 %), foreign matter ( 0.5 %), brokens (3%), level
of infection, level of infestation, specific weight, bulk density,

9. Ware House Cold Storage Onion Storage Fresh F & Veg storage Potato Storage
8. Good Transport, Packaging and Distribution Practices (GTPDPs)
Transport of farm produce from field to market in safe condition is important. The
semi and highly perishables commodities are vulnerable to deterioration due to
bruise, mechanical injuries, chemical and biological contamination. Time,
temperature, distance, compressive load, shocking and impact magnitudes are the
main factors affecting produce quality.
Packaging ensures quality preservation, minimising wastage, reducing damage,
convenient transport storage and distribution, safe handling, preventing
chemical, biological and physical contamination / infestation and providing
aesthetics to the product. In rural part, packaging yet to pickup appreciation except
fast foods. Considering most perishable commodity milk, about 91.7 mmt (52 % of
total produce) is marketable surplus of which 48.6 mmt (53 % of marketable surplus)
is handled by unorganised sector in unpackaged raw form (Economic Survey 2018 -
19) leading to microbial and unhygienic contamination besides adulterations.
Similarly, of 281.74 mmt fruits and vegetables, 50.71 mmt (18 % of total produce)
goes as waste, 175.8 mmt (76 % of balance) is consumed fresh and 55.46 mmt (4 %
of balance) is processed. 41.6 mmt in household and cottage units and 41.6 mmt
and 55.46Out of 231.03 mmt balance, 175.58 mmt (76%) is consumed fresh and rest
55.46 mmt (4% of balance) is processed into various products. Of this 41.6 mmt (75
%) is processed in household and cottage units, 8.32 mmt (15 %) by small scale and
5.55 mmt (10 %) by large scale units. In general, purchase of F&V is preferred in
loose form by 68.4 % , in vendor loose packages by 30.2 % and in branded package
only by 1.4 % customers (Horti Stat 2018). Grocery items are mostly handled in
carry bags. Cost of packaging range from 2 – 40 %.

10. !0 – 50 Kg Atta bag
Rs 10 – 15 each
5 Kg Atta bag Rs11
each
Dal Package Rs5
each
Fruit & Veg net bag
Rs1 – 6 /each
Fruit & Veg net bag
Rs1 – 6 each
Sandwich box
Rs4.5 each
chicken Pack Box
Rs40 each
90 gm pouch Rs5
each
Jalebi box Rs5 each Carry bags Rs1 – 1.5
each
SUMMARY
Food safety can be redefined as the total salutary activity network starting from soil
and ending at mouth. The average farm size in India is less than 1.2 ha (7o % below
one ha) and declining further due to population growth. Their spread is from 6 to 600
km in distance and 213 to 2133 m in height and situations vary from deserts of
Rajasthan to hills of Himachal. The household costs are higher than revenues from
agriculture. A chunk of which comes from non-farming activities. Small and dispersed
marketable surplus, low farm productivity, high seasonality and perishability;
indiscriminate use of fertilizers and plant protection chemicals; contamination of soil
and water resources; inadequate infrastructure, tools, techniques and training; over
70 % agriculture, animal and fishery produce processing at household and cottage
sector; use of unsafe food additives; less than 32 % good farm produce storage
capacity; meagre (less than 4%) cold chain transportability of perishables; poor food
handling and sanitation practices; are principal food safety impeding factors. The
food safety connectivity from production process in soil to the consumption end has
been discussed in this presentation.