Those who cook fruits with chemicals are no longer safe, FSSAI gave this warning

FSSAI: As soon as summer comes, the season of mango comes, who does not like to eat mango in summer, but do you know whether the fruit and mango you are eating has been cooked naturally or chemicals have been used to ripen it, if you come to know that the fruit has been cooked with chemicals, then how would anyone want to eat those fruits, due to this FSSAI has banned cooking fruits with chemicals, let us know the whole matter in detail.

What are the instructions of FSSAI?

In fact, the Food Safety Department of the Government of India (FSSAI) has issued a notice on April 16 in which it has asked to take strict action by banning the use of dangerous chemicals like calcium carbide and ethylene used for ripening fruits. According to FSSAI, these chemicals are deadly and should not be used directly with food items in any way.

There will be raids in markets and warehouses

FSSAI has directed all the states to be strict in this matter and keep an eye on the big markets and storages, go to the warehouses of seasonal fruits like mango and check the use of calcium carbide and if use of calcium carbide is found, a case should be registered under section 59 of the FSS Act. Instructions have been given to use testing paper to check the use of acetylene.

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Why are chemicals used in fruits?

Now this must be coming in your mind that why these chemicals are used in cooking these fruits and why these fruits cannot be cooked naturally. There are many reasons behind this like it takes a lot of time for the fruits to reach the market and to be kept in storage, during this time the naturally ripe fruits can get spoiled, hence these fruits are taken raw from one place to another and after reaching the place they are cooked with chemicals, the second reason is that it takes a lot of time to ripen naturally whereas a chemical like calcium carbide ripens the fruits in a very short time.

How to identify ripe fruits from chemicals?

It is quite easy to identify ripe fruits from chemicals, SeasonA fruit like mango can be identified by its color and taste, when cooked with chemicals, the mango may appear completely ripe from outside but from inside it may be raw and slightly sour due to rawness, also, when eating fruits cooked with chemicals, a slight burning sensation or a strange taste may be felt in the throat.

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