The document discusses ensuring global food safety and security through intensive research and practical applications to address issues like microbial contamination, chemical contamination from pesticides and fertilizers, and improper handling. It suggests using nanotechnology, organic farming, and education/training to achieve food safety, security, and sustainability goals. Specific issues discussed include microbial toxins, agrochemical residues, chemical changes during processing and packaging, and manual handling risks. Solutions proposed are use of silver nanoparticles as antimicrobials, nano-sensors for detection of spoilage, organic farming techniques like composting and vermicomposting, and biofertilizers to replace chemicals and stimulate growth. Proper training of all involved in the food system is also emphasized.

2. Md. Moin
Akhtar
Khan (UG-
III) Apratim Jash
(UG-IV)
Kaustuv Bose
(UG-II)

3. Global food safety and security will remain a global
concern for the next century. Hence, it is imperative for
us to counter this issue through intensive research and
practical applications of the same. In this presentation,
we have discussed some important factors responsible
for various problems relating to food safety, like
microbial contamination, chemical and biochemical
contamination due to pesticides, fertilizers and other
treatment compounds, improper packaging and bad
handling. In our opinion, these problems can be
addressed and safe food can be guaranteed through
selective use of nanotechnology, by organic farming,
proper education and training for food handlers. We are
confident that by the use of these technologies and
measures, we will achieve the goal of 3S- Safety,

4.  Microbial contamination
 Agrochemical residues
 Chemical and physical
changes due to leaching
 Manual handling damages

5.  Spore forming bacteria like Clostridium
perfringens, Bacillus cereus and
botulinum can survive heat treatment
temperatures
 Secretion of toxins (Staphylococcus
aureus) and neurotoxins (Clostridium
botulinum)
 Resistive strains like Listeria

6. Felled in the field
 Copper salt spraying in grapes can lead to
contamination in wine
 Use of mercury as antifungal agent
 Arsenic from arsanilic acid (growth promoter)
and lead arsenate( pesticide)
 Atrazine, a commonly used weedicide (corn)
disrupts body hormonal activity
 Chlordane, Heptachlor and Malathion cause
breast cancer

7.  Supply chain -processing, packaging and
transportation leads to contamination
 Bisphenol A (plastic bottles and baby
teethers) is carcinogenic and neurotoxic
 Pthalates are endocrine disruptors
 Styrene(styrofoam cups, egg cartons) and
vinyl chloride (from PVC) are both

8.  Ethyl Carbamate (gastroenteric hemorrhages)
may be generated during fermentation in wine
and soy sauce and 3-MCPD (antifertility effects
and carcinogenic)during acid hydrolysis in soy
sauce
 Acrylamide forms in French fries and roasted pork
at high temperatures , which damages male
reproductive organs
 High temperature treatment leads to formation of
trans fats and may also lead to formation of
carcinogenic benzene-based compounds.
 Nitrosamines can be formed by interaction of

9.  Use of toxic Sudan dyes in adulterated
chili powders or adulteration of virgin
olive oil with hazelnut oil, which can
cause unexpected allergic reactions in
sensitive individuals
 According to Rajesh Mehta and J George
(2003) , “Processed Food Product Exports
from India: An Exploration with the SPS
Regime”, Joint research Project of
Australian National University, University
of Melbourne, Research and Information

10.  The raw material through to final product
passes through the various levels and as a
result, it is subjected to the extreme
conditions of storage and handling
presenting the risk of introduction of
contaminants
 Because of the socio-economic conditions
of the majority of the Indian population,
street- vended foods form a significant
part of rural as well as the urban food
supply. Most of the street food vendors are
often poor and uneducated and lack

11. Nanoscience and nanotechnology are new frontiers of this century.
They have found extensive use in agriculture and food sector to
ensure their safety and stability. It can be used in various ways, such
as-

12.  With the emergence and increase of microbial
organisms resistant to multiple antibiotics, and
the continuing emphasis on health-care costs,
many researchers have tried to develop new,
effective antimicrobial reagents free of
resistance. Such problems and needs have led
to the resurgence in the use of nanoparticles
as antiseptics that may be linked to broad-
spectrum activity and far lower propensity to
induce microbial resistance than antibiotics.
 Silver based nanoparticles are generally used
as antimicrobial agent. Silver has a long history
of being used as an antimicrobial agent in food

13. Nanoparticles (AgNP) have been found to be potent against
numerous species of bacteria, fungi and algae, which are-
Bacteria-Escherichia coli, Enterococcus faecalis,
Staphylococcus (aureus and epidermidis) ,Vibrio cholerae,
Pseudomonas (aeruginosa ,putida, fluorescens and
oleovorans), Shigella flexneri , Bacillus (anthracis, subtilis
cereus), etc.
Fungi- Candida albicans, Aspergillus niger, Trichophyton
mentagrophytes and yeast isolated from Bovine mastitis),
Algae - Chlamydomonas reinhardtii
Phytoplankton- Thalassiosira weissflogii

14. Use of nanoparticles as sensors
 Food spoilages can be detected with so-called nano-sensors, the
main aim of nano-sensors is to reduce the time for pathogen
detection from days to hours or even minutes.
 Nanosensors could be placed directly into the packaging
material, where they would serve as ‘electronic tongue’ or
‘noses’ by detecting chemicals released during food spoilage.
 It can be effectively used for-
 Detection of small organic molecules,
 Detection of gases,
which are the main reasons for spoilage for packaged food.

15. Available nanosensor types and their potential
applications in the food sector have been

16. Organic farming is a method, which avoids or largely eliminates
the use of synthetic inputs (such as fertilizers, pesticides,
hormones, feed additives) and to the maximum extent, feasible.
It relies upon crop rotations, crop residues, animal manures, off-
farm organic waste, mineral grade rock additives and biological
system of nutrient mobilization and plant protection.
Advantages of Organic Farming:
1) It helps in maintaining environment health by decreasing the
level of pollution
2) It reduces human and animal health hazards by reducing the
level of residues in the product
3) It helps in keeping agricultural production at a higher level and
makes it sustainable
4) It reduces the cost of agricultural production and also improves
the soil health
5) It ensures optimum utilization of natural resources for short-

17. Compost is well decomposed organic wastes like plant residues, animal dung, and urine earth
from cattle sheds, waste fodder etc.
Is organic food safe?
Yes. Organic food is as safe to consume as any other kind of food. Organic produce
contains significantly lower levels of pesticide residues than conventional produce.
It is a common misconception that organic food could be at greater risk of E.
coli contamination because of raw manure application although conventional
farmers commonly apply tons of raw manure as well with no regulation
whatsoever. Organic standards set strict guidelines on manure use in organic
farming: either it must be first composted, or it must be applied at least 90 days
before harvest, which allows ample time for microbial breakdown of pathogens
Is organic food more nutritious than conventional food?
The definitive study has not been done, mainly because of the multitude
of variables involved in making a fair comparison between organically
grown and conventionally grown food. These include crop variety, time
after harvest, post-harvest handling, and even soil type and climate, which
can have significant effects on nutritional quality. However, a 2002 report
indicates that organic food is far less likely to contain pesticide residues

18. Vermicompost refers to organic manure produced by earthworms. It
is a mixture of worm castings (faecal excretions), organic material
including humus, live earthworms, their cocoons and other
organisms. Vermicomposting is an appropriate cost effective and
efficient recycling technique for the disposal of non-toxic solid and
liquid organic wastes
Advantages of Vermicompost:
 Vermicompost is rich in all essential plant nutrients
 Provides excellent effect on overall plant growth, encourages the
growth of new shoots / leaves and improves the quality and shelf
life of the produce
 Vermicompost is free flowing, easy to apply, handle and store
and does not have bad odour

19. Biofertilizers are ready to use live formulates of such
beneficial microorganisms which on application to seed, root
or soil mobilize the availability of nutrients by their biological
activity in particular, and help build up the micro-flora and in
turn, the soil health in general
Why Biofertilizer?
 Increases crop yield by 20-30%
 Replaces chemical nitrogen and phosphorus by 25%
 Stimulates plant growth
 Activates the soil biologically
 Restores natural soil fertility
 Provides protection against drought and some soil borne

20. PROPER HANDLING OF FOOD
PRODUCTS Proper education and technical training to
all involved
 Penetration of R&D through the various
levels
 Elimination of middle levels as far as
possible
 Regular modernization of technologies and

21. The dream of safe food for each and
every person on this planet i.e. food
that will not be a health hazard , can be
achieved through the effective union of
technology , practical applications of
related research , proper training and
education of the masses and most
importantly , an inner urge to ensure
the safety of food. Through this effort ,

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