Tag: Food safety india

Established in 1918 by Sir Robert McCarrison, the Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN) has grown into a premier research body. The primary role of the National Institute of Nutrition is to serve as India's leading authority on food and nutrition science, driving national health policies and public education.

According to a 2018 study in Punjab, slaughter pigs showed a significant prevalence of *Taenia solium* cysticercosis, highlighting a substantial food safety concern for those who eat pork in India. This parasite is just one of several potential hazards when consuming pork from unregulated sources.

According to studies conducted in India and globally, larger, predatory fish tend to accumulate higher levels of mercury, a neurotoxin that can pose health risks. This is because mercury biomagnifies up the food chain, with larger fish consuming many smaller, contaminated fish over their lifespan. Understanding which Indian fish are high in mercury is crucial for making informed and healthier dietary choices.

According to the WHO, the South-East Asia Region, which includes India, has the second-highest burden of foodborne diseases globally, with over 150 million cases annually. Addressing the question of what is the food safety concern in India is critical for protecting public health and promoting socioeconomic development.

For ages, many in India have believed that eggs must be avoided in summers due to their 'heating' nature, a common myth experts have now debunked. Scientific evidence confirms that you can indeed eat eggs in summer in India, provided they are consumed in moderation and with proper food hygiene practices.