
Shanmuganathan
Alagappa University, India
Abstract Title: An Independent group of contaminants with concurrent consumption limits for food products as an aspect of regulatory measures
Biography:
Shanmuganathan has completed his PhD at the age of 32 years from Alagappa University and founder of Friends conso #MDC# a conglomerate expected to be established soon in multiple markets, currently employed in PGIMER. He has published more than 4 papers in reputed journals and handled several PAN India projects.
Research Interest:
As per the Food Safety and Standards Authority of India (FSSAI), it is crucial to take into account the recent trend of fortifying food products with additional minerals and vitamins to address nutritional deficiencies among the population. This fortification practice holds significant importance, especially given the perishability of food items and the need for quality assurance in prospects to the supply chain. Considering the diverse population of India with varying dietary requirements, there arises a necessity for a specialized division that focuses on monitoring contaminants in food products. In this context, contaminants encompass a wide range of potential hazards, includes proximate analysis, pesticide residues, herbicides, toxins, antibiotics, and carcinogenic dyes. This element poses health risks such as cancer and other adverse effects with far-reaching implications. A designated division focusing on these contaminants is essential for ensuring food safety standards are met not only within the country but also for facilitating international trade of food products. By having such specific division dedicated to monitoring and regulating contaminants in food will help to safeguard public health and promote transparency in food trade practices. This specialized approach will contribute to upholding quality standards, mitigating health risks associated with harmful substances, and fostering trust in international food exchanges. In essence, such a division plays a vital role in maintaining the integrity of food products and upholding the principles of safe and sustainable food production.