Navigating FSSAI Regulations: Ensuring Food Quality and Safety
Vikas Pathak, Meena Goswami and Rajneesh Sirohi
College of Veterinary Science & A.H.,
DUVASU, Mathura
Globally, approximately 600 million people, or one-tenth of the world's population, suffer
from foodborne illnesses annually, and 420,000 die every year, resulting in a loss of US$ 110
billion annually in productivity and medical expenses in low- and middle-income countries.
Children under 5 years of age carry 40% of the foodborne disease burden, with 125,000
deaths every year. Furthermore, foodborne diseases impede socioeconomic development by
straining health care systems and harming national economies, tourism, and trade. Food
safety is a shared responsibility among different national authorities, requiring a multisectoral
approach that involves government agencies, food industry stakeholders, health authorities,
and agricultural authorities. A collaborative effort is necessary to ensure the safety of the food
supply chain, from production to consumption. This approach also adopts a One Health
perspective, recognizing the interconnectedness of human, animal, and environmental health.
Foodborne disease surveillance plays a vital role in assessing the burden of foodborne
diseases, identifying public health priorities, setting policies, evaluating program
performance, and preventing, detecting, and controlling outbreaks. This process also
stimulates research and helps identify emerging food safety issues. However, due to
variations in public health systems across countries, foodborne disease surveillance systems
differ significantly, with each focusing on unique aspects of foodborne diseases.
The food industry's foundation relies on a comprehensive set of food safety regulations,
emphasizing the vital importance of food safety. As the entire food supply chain is vulnerable
to safety risks, strict enforcement of these regulations creates a secure environment,
protecting all stakeholders from potential food safety threats. Food regulations have a long
history, dating back to ancient civilizations. In India, the concept of food safety laws can be
traced back to 375 BC, with Chanakya's "Arthashastra" addressing food adulteration and its
consequences. The legal landscape governing food safety underwent significant changes with
the transition from Muhammadan Criminal Law to British rule. The introduction of new
laws, adapted to the Indian context, marked a significant turning point. A key milestone in
this process was the establishment of the first Law Commission in 1834, chaired by Lord
Macaulay. This commission played a crucial role in shaping the country's legal framework.
Notably, Sections 272 and 273 of the Indian Penal Code (1860) were enacted, specifically
addressing the need for robust provisions to prevent the adulteration of food and drinks.
Prior to independence, various Indian provinces enacted their own legislations, such as the
Bengal Food Adulteration Act (1919), the Bombay Prevention of Food Adulteration Act
(1925), and the Madras Prevention of Food Adulteration Act (1918). These laws drew
inspiration from the British Food and Drug Act of 1892, which aimed to prevent economic
deception and fraud. Post-independence, the Prevention of Food Adulteration Act (1954)
became a cornerstone of Indian food safety legislation.
