Breaking the stereotype

As a budding Food Technologist, I wish to address a few misconceptions about food

It has been observed frequently that various fake news is broadcasted via social media channels such as WhatsApp, Facebook, etc. which has extensive reach among masses. This false news is baseless and doesn't have any scientific evidence related to them and due to its presentation, they create a situation of panic among masses. Almost everyone seems to have an opinion on what you should and should not eat. People will have various reasons for eating or not eating certain foods and many times they fall victim to food myths that have been perpetuated over time. Its high time to debunk a few of them.

CONSUMPTION OF POULTRY PRODUCTS AND CORONA VIRUS

The predominant route or transmission of 2019-nCoV Corona Virus comes across to be human to human as per the World Organization for Animal Health (OIE). Having said that 2019-nCoV may have had an animal source, which requires further investigation. Poultry has not been found to be involved in the transmission of 2019-nCoV to humans so far as in any of the reports globally.

Similarly, viruses in the coronavirus family, like Severe Acute Respiratory Syndrome(SARS) and Middle East Respiratory Syndrome(MERS) were recognized in animals like bats, camels which then infected humans, which further lead to spreading of the virus spread between people through people to people contact. COVID-19 is not a foodborne disease and there is no evidence that poultry products can transmit Novel Coronavirus. However, experts recommend eating a well-cooked meal to avoid any infection. Eating hygienically prepared and well-cooked chicken is safe and does not cause the spread of coronavirus. Coronavirus originated in China’s Wuhan and probably bat was the carrier. But so far, there is no evidence to say this is transmitted through poultry products. Thus, with current knowledge of affairs of 2019-nCoV, consumption of poultry and poultry products may be considered safe. General principles of hygiene must be followed as per the guidelines of the World Health Organization.

  PRESENCE OF PLASTIC IN SNACKS

Kurkure is one of the most famous snacks in the world. It's very popular among children as well as adults. It does marketing in India, Pakistan, Canada, and many more countries.  For quite a few years, Kurkure has been debated to have plastic materials in it. This rumor was spread when a person, burned a piece of Kurkure - which melted just like plastic and this was recorded and uploaded on the internet, which got viral. This resulted in a mass breakage of trust across the countries for this brand and this made a huge loss to the company. As this was a viral content, most of the people assured it, that the product contains plastic. However, this is not true. There is no plastic material in this snack. The Company and also the scientific research proved that the brand is 100% safe to consume. Let’s have a look at the ingredient list of the pack: rice, corn, salt, besan, vegetable oil, and spices. Kurkure is made in automated plants which are also audited and certified by various external agencies. These certifications include Hazard analysis and critical control point (HACCP) certification by TQCSI (Australia), which confirms that products are manufactured in a Food safety environment. Kurkure is made up of Soya Protein which means it contains protein in it. Proteins contain the Amino group (A chemical substance which in fact is present in a normal human body too) when burnt produces a smell which kind of matches with the smell of burning plastic as plastic is made up of polymers and polymers also contain amino group!! So next time... Just go grab a pack of Kurkure and don’t waste your time on silly rumors...

  PLASTIC EGGS

There is no such technology or chemicals available for the manufacturing of complete whole eggs. Moreover, it is not an economically viable process since normal eggs are available in abundance and that too at an affordable price. A thick eggshell membrane indicates the freshness of the eggs. When the egg is fresh, there is not enough time for evaporation to separate the 2 membranes (outer and inner layers) causing it to stick to each other. This makes it look thicker and stronger when it is peeled. Additionally, the inner shell membrane of the eggs may become harder and elastic when it is older than 15 days, which is a natural ageing process. The factual reason why eggs differ from each other is because of differences in quality of feed, breed of bird, ageing of eggs, and even the handling of eggs. With the course of time the egg white changes its consistency, it becomes thin and runny, and finally, egg yolk and white dissolve into each other and the mixing is aggravated by temperature difference and not because the egg is made artificially.

 

PRESENCE OF PLASTIC IN WHEAT FLOUR

Wheat flour naturally contains two types of proteins – Glutenin: for the elasticity and Gliadin- for raising of the dough. On the addition of water, these two proteins bind together to create an elastic network of a protein called Gluten strings. Gluten is the rubbery mass that is left when wheat flour dough is washed with water and this is maliciously referred to as plastic. Gluten is present naturally in numerous food grains like wheat, barley, and rye which is consumed by millions of people. In fact, the Food Safety and Standards Authority of India (FSSAI) has made it mandatory that Atta must contain a minimum of 6% gluten. Gluten is a protein and not at all a plastic and when it is burnt proteins form a black residue: a phenomenon which is called Charring. If you are not aware charring is a chemical process of incomplete combustion of certain solids when subjected to heat. The resulting residue matter is called char. Due to high-temperature charring removes hydrogen and oxygen from the solid and the remaining char is composed mostly of carbon. Gluten is prepared from flour by kneading the flour with water, clutter the gluten into an elastic network which is called a dough, and then washing out the starch. Starch granules disperse in cold and low-temperature water and the dispersed starch is sedimented and dried. Many people say that their usual mill grounded atta does not behave so. The reason is that it has a low level of gluten than prescribed which is 6%.

            The result being industrially packed atta DOES NOT contain plastic.