Could fruit and veg boost happiness?

Could fruit and veg boost happiness? (Mike Kemp/Getty Images)
Could fruit and veg boost happiness? (Mike Kemp/Getty Images)
The reasons experts usually give for eating more fruit and vegetables tend to be about long-term health benefits, but piling on the produce may also improve wellbeing in the shorter term, researchers say.

Based on national surveys in Australia, the study team linked increases in fruit and vegetable servings per day to rising happiness over two years.

With the addition of eight portions of fruit and veg daily, the change in wellbeing was about equivalent to going from unemployment to a job, researchers report in American Journal of Public Health.

“I found the apparent power of fruits and vegetables extremely surprising,” said co-author Andrew Oswald, who studies economics and behavioral sciences at the University of Warwick in Coventry, UK.

Since working on the study, he’s added about three extra portions of produce a day to his own diet.

“I’m up to about 7 portions now,” he told Reuters Health by email.

He and his colleagues speculate that people might be motivated to eat more plants if they believe there’s a short-term reward, in addition to the long-term benefits.

To explore the relationship between eating fruits and vegetables and overall wellbeing, the researchers analyzed data on more than 12,000 adult survey participants from Australian households.

Participants had kept food diaries between 2007 and 2013 and answered survey questions about their lives and their mental and emotional health.

Within a two year period, the study team found, participants who changed from eating almost no fruits and vegetables a day to eight portions a day reported feeling happier and more satisfied than those who didn’t add more portions.

Those who increased their fruit and vegetable portions from zero per day to eight scored an increase on a complex point scale in “life-satisfaction” that was the emotional equivalent to finding a new job. While those who didn’t increase their fruit and vegetable portions experienced a drop in happiness score over the same period that was about equivalent to losing a job.

“Of course, very few people would ever go from eating zero fruits and vegetables to 8 portions a day,” Oswald said.

However, adding even two portions a day would give you a quarter of the happiness effect, so that would still be a large gain in happiness, he added.

Happiness benefits were detected for each extra daily portion of fruits and vegetables up to eight portions a day.

The researchers adjusted for changes in employment status and other life circumstances that could also affect happiness, as well as dietary intake. Still, the study cannot prove that boosting produce in the diet improved wellbeing.

Mary Jo Kreitzer, who was not involved with the study, urged caution in interpreting the findings.

“It’s not only fruits and vegetables that can give you short-term health benefits,” said Kreitzer, director of the University of Minnesota’s Center for Spirituality and Healing in Minneapolis.

“Changing your salt or sugar intake in your diet can have short and long-term benefits, not only in emotional health, but in physical too,” she said.

For Kreitzer, providing research evidence on this topic is great, but it’s not enough.

“To get people to change what they eat, we need to provide them with more access to healthy foods and information on how to cook and prepare healthy foods,” she said.

Still, the study is a reminder that it’s important to pay attention to what you eat.

“Be more present when you’re eating so you can taste and enjoy your food, particularly fruits and vegetables, which can be very tasteful,” she said.

“To me, if people are more mindful when they eat, that actually could produce more happiness and satisfaction.”


Rye bread intake can help ease irritable bowel syndrome

Rye bread intake can help ease irritable bowel syndrome (Katrin Ray Shumakov/Getty Images)
Rye bread intake can help ease irritable bowel syndrome (Katrin Ray Shumakov/Getty Images)
The patients with Irritable Bowel Syndrome (IBS) will experience milder symptoms with regular intake of rye bread that is low in FODMAP (fermentable oligo- di- and mono-saccharides and polyols).

In a new study, it has been revealed that the people, who ate rye bread low in FODMAP experienced ease than patients who ate normal rye bread.

“Our study shows that reduction of FODMAP content of a major food staple, such as rye bread, may reduce some symptoms of IBS but is not enough per se to reach adequate overall symptom control in IBS. It’s likely that a holistic low-FODMAP diet is needed in most cases in order to reach adequate control of overall symptoms,” said Dr. Reijo Laatikainen, lead author of the Alimentary Pharmacology and Therapeutics study.

“Low-FODMAP rye bread seems to be one way to increase fiber intake of patients with IBS. Just like the rest of the population, IBS patients tend to have a lower than recommended intake of fiber,” he added

However, the patients with IBS who are considering a low FODMAP diet should first discuss it with their doctors.

A low FODMAP diet cuts out most fruits and grains and would not, otherwise, be recommended or considered healthy.

The study has been published in ‘Alimentary Pharmacology & Therapeutics study’ journal.


Cranberries can ‘juice up’ your immunity

Cranberries can 'juice up' your immunity (Getty Images)
Cranberries can ‘juice up’ your immunity (Getty Images)
An old wives’ tale might be held up by modern science as a new study has found that cranberry juice is effective at preventing bacterial infections.

A research team at Worcester Polytechnic Institute (WPI) and the University of Massachusetts Dartmouth has characterized the role of compounds in cranberry juice that block the critical first step in bacterial infections. The results open a potential new area of focus for antibiotic drug development.

“With the emergence of new superbugs that are resistant to current antibiotics, our hope is to better understand the mechanisms of bacterial infection so we can identify potential new antibiotic drug targets,” researcher Terri Camesano said.

To cause an infection, bacteria must first adhere to a host and accumulate in sufficient numbers to form a biofilm. In the paper, the team reports that compounds in cranberry juice called flavonols greatly reduced the ability of the bacteria E.coli to stick to a surface (various strains of E. coli are responsible for many types of infections, including those of the urinary tract.)

Previous work by Camesano, Catherine Neto and others has shown that a group of compounds called proanthocyanidins (PACs) likely play a role in cranberry juice’s ability to block bacterial adhesion. “This study is the first to combine an assay-guided fractionation approach with atomic force microscopy to identify cranberry juice constituents that most strongly influence E.coli adhesion forces,” the authors wrote.

They added, “These compounds should be further explored, both individually and in combination for their antimicrobial properties against various bacterial diseases [to] give us a therapeutic edge against these ‘superbugs.'”

The study appears in the journal Food and Function.


Walnuts, soybean may prevent risk for diabetes

Walnuts, soybean may prevent risk for diabetes (Mar Portal del Pozo/Getty Images)
Walnuts, soybean may prevent risk for diabetes (Mar Portal del Pozo/Getty Images)
Eating more unsaturated fats like walnuts and soybean in place of dietary carbohydrate can lower blood sugar level and improve in the prevention and management of type-2 diabetes, according to a new study.

The study provides evidence for the effects of dietary fats and carbohydrate on the regulation of glucose and insulin levels and several other metrics linked to type 2 diabetes.

“Our findings support preventing and treating these diseases by eating more fat-rich foods like walnuts, sunflower seeds, soybeans, flaxseed, fish, and other vegetable oils and spreads, in place of refined grains, starches, sugars, and animal fats,” said Dariush Mozaffarian, Researcher, Tufts University in the study published in the journal PLOS Medicine.

The researchers performed the first systematic evaluation of all available evidence from trials to quantify the effects of different types of dietary fat (saturated, monounsaturated and polyunsaturated) and carbohydrate on key biological markers of glucose and insulin control that are linked to development of type 2 diabetes.

The researchers summarised findings from 102 randomised controlled trials, involving a total of 4,660 adult participants, which provided meals that varied in the types and amounts of fat and carbohydrate.

They then evaluated how such variations in diet affected measures of metabolic health, including blood sugar, blood insulin, insulin resistance and sensitivity and ability to produce insulin in response to blood sugar.

The researchers found that exchanging dietary carbohydrate or saturated fat with a diet rich in monounsaturated fat or polyunsaturated fat had a beneficial effect on key markers of blood glucose control.

“Among different fats, the most consistent benefits were seen for increasing polyunsaturated fats, in place of either carbohydrates or saturated fat,” said Fumiaki Imamura, Researcher, University of Cambridge.

Beat the flab with these healthy alternatives

Beat the flab with these healthy alternatives
Beat the flab with these healthy alternatives
Now that the Kerala government has imposed a 14.5% fat tax on unhealthy food items sold in food chains to raise awareness as well as money for preventive healthcare; here are a few healthier substitutes for all the foodies to keep your weight in control, while giving you all the pleasures of a sumptuous and delicious meal. So, why wait until the fat tax on junk food becomes an official mandate in Telangana and burn a hole in your pocket?

Fatty is not tasty
First things first; we have to stop believing that only fried, fatty food is delicious. “A bowl of oil or ghee is far from tasty. What we enjoy is the taste of spices. Cooking smart will ensure that you don’t compromise on your favourite flavours,” explains nutritionist Liza Shah. Everything that is fried can also be roasted in air fryers, so you do not have to miss out on those bhajiyas or dahi-vadas.

Follow a food time-table
“It can’t be stressed enough that you should start your day with a balanced breakfast which consists of proteins, complex carbohydrates, fresh fruit, low-fat dairy products to ensure fullness for the next three to four hours,” says dietitian Sohini Shah. Planning your next meal also ensures that you stick to more home cooked foods and avoid cravings. “The key is to eat healthy snacks so that you are able to nourish the body rather than adding empty calories,” she adds.

Use healthier alternatives
Nutritionist Liza Shah suggests substituting khoya with skimmed milk powder and making sweets like gajar ka halwa. “Pani puri can be baked and you can make whole wheat pizza base. White sauce for baked dishes can be made with skimmed milk and adding wheat flour instead of maida,” she adds. Healthy beverages also helps to avoid unnecessary calories. “Choosing seasonal vegetable juices, buttermilk, coconut water, low-fat milk shakes, green tea over extremely sugary coffees, aerated beverages, full fat milk mochas (which is also laden with a lot of sugar) helps keep extra fat and sugar under control,” says Sohini.

‘Fat-free’ foods that are available in the market are not necessarily low-fat or fat-free, but reduced fat. “Often these low-fat items are high in sodium — which is unhealthy. Also, sugar-free chocolates are not low-fat,” opines Liza. One must never consider nutrients in isolation, but in totality. Anything available in tetra-packs is high on preservatives. Another thing to keep in mind is that no fruits contain natural fats. “Fruits are made up of sugars and are much healthier compared to white sugar, jaggery or fried foods,” says Sohini. Nuts like almonds, walnuts, pistachios, hazelnuts, pinenuts, and seeds like flakes, chia and sunflower provide the healthy and essential fats.
Watch out while eating out
Always carry dry fruits and nuts with you to munch on, if you feel hungry. Avoid gravy when dining out as it is high on preservatives in most instances. “Go for clear soup without corn flour, dry vegetables (without gravy), dal made in ghee, roti instead of naan. Order just one dessert and share it between two or three people,” advises lifestyle management expert Binaifer Lalkaka. She adds that it is also a good idea to drink more water to avoid over-eating.

Why obese women have uncontrollable urge to eat

Why obese women have uncontrollable urge to eat (Akash D/Getty Images)
Why obese women have uncontrollable urge to eat (Akash D/Getty Images)
Women with severe obesity often report an underlying drive to eat continually because their brain’s reward centres continue to respond to food cues even after they have eaten and are no longer hungry, a study says.

The findings showed that obese study participants maintained activation in the midbrain, one of the body’s most potent reward centres.

The activity in the prefrontal cortex and posterior cingulate cortex significantly changed in the lean group, after eating, but not in the obese group.

However, this brain activity dropped among lean participants while continuing in their obese counterparts.

“Before or after the meal, they’re just as excited about eating. It seems they have an instinctive drive to keep eating,” said Nancy Puzziferri, Assistant Professor at the University of Texas Southwestern, in the US.

Further, while the appeal of pictured food dropped by 15 per cent for lean women after they ate, the severely obese women showed only a 4 per cent decline.

“Lean women when full will either stop eating or just sample a food they crave. It’s just not a level playing field — it’s harder for some people to maintain a healthy weight than others,” Puzziferri explained.

For the study, published recently in the journal Obesity, the team compared attitudes and the brain activity of 15 severely obese women (those with a body mass index greater than 35) and 15 lean women (those with a BMI under 25).

Their brain activity was measured using functional magnetic resonance imaging (fMRI).

After fasting for nine hours, they were asked to rate their level of hunger or fullness, and then given a brain scan as they viewed pictures of food.

Again, after eating, the participants went through another battery of hunger/fullness ratings and fMRI scans while being exposed to pictures of food.

The obese women showed sustained “hungry” brain activation, even though they reported the same increase in satiation as their lean counterparts, the researchers concluded.

What your sugar cravings really mean

What your sugar cravings really mean (Getty Images)
What your sugar cravings really mean (Getty Images)
Sweet cravings are usually very hard to explain. From pondering over spreadsheets, power points, nappies, or whatever else has caught your fancy, your mind suddenly wanders in the direction of cookies, cupcakes, chocolates. And, depending on where you are, your body suddenly wanders towards a bakery, a fridge or a secret stash in a secret drawer that nobody knows about. Because, you know, it’s a secret.

Could this sugar craving be symptomatic of something else? While sugar cravings could mean that you could have a blood sugar imbalance, and it’s a view that is commonly and correctly held, I’d like to examine other reasons why you suddenly feel the urge to reach out for that dessert more often than you did.

1. You could have intestinal parasites or fungi
If your intestinal tract is looking like a free-for-all Airbnb where yeast, bad bacteria and assorted fungi have come to stay, it could cause a spike in your sugar cravings. These unwelcome guests feed on sugar, and by virtue of that, boost cravings for both sugar and carbs. While this spike in intestinal bacteria is usually found in people with chronic illnesses or autoimmune conditions, it’s best to get it checked out.

2. Your sugar habit could be leading you to consume more sugar
Sugar consumption is a vicious cycle. When you consume too much sugar, it tricks your brain into producing dopamine, which is known as the ‘pleasure neurotransmitter’ or the ‘feel-good’ hormone. When the dopamine levels start to crash, we feel down an out. To regain that warm, fuzzy feeling, we regain our enthusiasm for sweet, unhealthy foods. And, with it, gain weight.

3. You may be consuming artificial sweeteners
This is typical of short-term benefits at the cost of long-term strategising. Artificial sweeteners, some studies suggest, could be linked with an increased craving for sugar, leaving you worse off than when you started. And artificial sweeteners are everywhere: from colas to chewing gum and are available in handy sachet and tablet form, among others.

So now that we have defined the conditions under which excess sugar is consumed, what can we do about it?

The key, of course, is ensuring your blood sugar levels are stable. And you can do this by:

a) Upping your protein intake: Protein is brilliant for managing sugar cravings. Ensure that you get enough. The recommended dosage is 0.8-one gram per kilo of actual body weight. So if you weigh in at 68 kilos, you need about 55-68 grams of protein a day.

b) Have a healthy breakfast, especially, one that is rich in lean protein like egg whites.

c) Eating every two hours: Long gaps between meals make you crave for more food and dropping your sugar levels. Break up your overall food intake into smaller meals.


d) Junk processed foods and sugars and artificial sweeteners: Processed foods spike your sugar levels and then bring them crashing down, leading you to reach for the sugary stuff.
e) Drink water: Water really helps staving off those cravings. You’d be surprised at how brilliantly this simple trick works.

Not a ‘healthy’ idea to have chicken at roadside eateries

“At least 70% common gastroenterological infections may be associated with eating out." (Saurabh Raj Sharan/Getty Images)
Your favourite chicken curry can be a source for food poisoning due to lack of hygiene at meat vendors.”At least 70% common gastroenterological infections may be associated with eating out. When we ask patients about what they ate last, the most common answer is non-vegetarian food at an eating joint,” shared Dr Abhijit Chandra, head of surgical gastroenterology department, King George’s Medical University.

“Take a trip to the Narhi vegetable market and see how chicken and fish are culled and you would get an idea of the hygiene standards,” said Dr S K Varma, a general physician of the city.

TOI verified the claim at the market. Skin and other parts are piled up outside and vendors wash the meat with the same water at least 6-8 times. Mutton vendors hang the meat in the open and one can see the layer of dust on the meat. Health experts suggested that exposure to heat and dust is a cause of disease in several ways.

Studies in other parts of India prove that meat available in the wet market is unhealthy . A study carried out by department of livestock production technology , Mumbai Veterinary College found meat bought from the wet market full of microbes. Published in the Indian Journal of Animal Research, the study revealed 100% presence of staphylococcus aureus bacteria known to cause of a range of illnesses. The list includes minor skin infections from pimples, impetigo, boils, cellulitis, folliculitis, carbuncles, scalded skin syndrome and abscesses to life-threatening diseases.

Up to 80% meat showed presence of E.coli, a bacteria which may cause diarrhoea.But in some cases, it may also cause life-threatening kidney or liver damage. Case study: When Mamta’s teenaged daughter Saumya fainted at a wedding function, she had the least idea that her daughter’s penchant for chicken chowmein would turn out to be the cause of the disease. “She was diagnosed with neurocysticercosis, which is caused by worms,” said Mamta, recalling how Saumya suffered with epilepsy like episodes for three years. “Neurocysticercosis is linked to intake of unhygienic food, mostly non-vegetarian,” said Dr Varma, drawing attention towards the problem of poorly managed food.

Top 10 foods that prevent breast cancer

Top 10 foods that prevent breast cancer (Thinkstock photos/Getty Images)
Top 10 foods that prevent breast cancer (Thinkstock photos/Getty Images)

The World Health Organisation (WHO) has predicted that by 2020 the number of breast cancer cases will jump to an alarming figure and one in every eight women would run the risk of developing the disease in her lifetime.

The Indian Council of Medical Research (ICMR) too, concluded that over the last two decades there has been a steep rise in the statistics pertaining to women being diagnosed with breast cancer. So grave is the scenario that in India, breast cancer has been declared the most common form of cancer, almost surpassing cervical cancer as the deadliest of all cancers. Early detection and regular medical-checkups are compulsory, but at the same time it is important that our diet and the food we eat prepare us to fight malignant cancer cells at the onset.

Tina Sapra, senior clinical nutritionist & coordinator with Fortis Memorial Research Institute and Dr Vandana Mathur, consulting nutritionist, Metropolis Healthcare, Mumbai, give us an insight into the top foods that can prevent breast cancer risk in women. The doctors discuss age groups most vulnerable to the disease and also inform us about the foods that should be avoided in daily diet to keep cancer cell growth in check.

Foods that prevent Breast Cancer


You can get flax either as whole seed, ground or Flaxseed oil. The omega-3s, lignans and fibre found in flaxseed are found to form a protective shield against cancer cells responsible for causing breast cancer. Include flax to yogurt or a smoothie to create a richer and nutty flavour. You can add flaxseed oil to salad dressings too or integrate them into baked goods, such as cookies or muffins.

Brazil nuts

Uniquely rich in selenium, fibre, and phytochemicals, Brazil nuts can help fight inflammation, improve the immune system and prevent tumour growth. And you do not need many of them—a palmful can do the trick. Enjoy them as any other nut either with fruits or asparagus (contains the anti-cancer component, chlorophyll).


Rich source of cancer-fighting compound called allium, Garlic and its relatives (onion, leeks, scallions, and chives) are shown to slow tumour growth and prevent breast cancer risk among other forms of cancer such as colorectal and prostate cancers. Garlic and onions are found in a variety of foods including Italian, Spanish, Indian, Thai and Chinese dishes. Crush or swallow a piece of garlic every morning and that’s all it takes to live a cancer-free life!


This is highly recommended for preventing breast cancer. It contains polyphenol- an ellagic acid with anti-oxidant properties that prevent cancer growth. Include this delicious fruit in your diet and discover effective health benefits.

Dark-green leafy vegetables

From kale, collards to spinach and Swiss chard, dark-green leafy vegetables probably are considered a “one stop shop” for all the best nutrients your body needs to fend off cancerous cells, i.e. fibre, vitamin B, phytochemicals, chlorophyll and more. It’s time to add some greens to your diet.


A great source of omega-3s and vitamins B12 and D, salmon can provide your body with the nutrients it needs to regulate cell growth and prevent cancer. In fact, certain types of Vitamin B12 (methylcobalamin) are proven effective in cancer treatment. Steam it, bake it, grill it or saute it. This fish is a great option and pairs well with many foods like garlic, dark-green leafy vegetables, turmeric, peppers and broccoli.

Broccoli and broccoli sprouts

As a cruciferous (belonging to the plant family Cruciferae) vegetable along with cauliflower, brussels sprouts, cabbage and kale; broccoli is rich in sulforophane and indoles, which are shown to regulate cell growth in multiple ways and help fight a range of cancers, including breast, bladder, lymphoma, prostate and lung cancer.

Green tea

Consumption on a regular basis has been linked to lower incidence of breast cancer. The phyto-chemicals in green tea can well take the credit for its health benefits. One to two cups of green tea daily can help you keep cancer at bay.


Pick a pepper, any pepper! Most have some phytochemical or nutrient that will help fight cancer. Chilli and jalapeno peppers have capsaicin (an active component of chilli peppers) that fight the growth rate of cancer cells. Green peppers are rich in chlorophyll which can bind cancer-causing carcinogens found in the gut. Red peppers have both capsaicin and antioxidant carotenoids. Put them in a vegetable stir-fry or eat them with hummus.


A spice commonly found in our country cancer-fighting compound called curcumin can inhibit many types of cancer cells, including breast, gastrointestinal, lung, and skin cancer. A pinch of turmeric fights toughest of cancer-causing cells.

Other breast-cancer-fighting-foods are


Abundant in omega-3-fatty acids, natural phytosterols and antioxidants, walnuts make for an ideal anti-breast cancer food.


All berries are rich sources of antioxidants and phytochemicals which play a role in reducing oxidation and cancer cell formation in the body. Add some blueberries to your morning cereal, put a few raspberries in plain yogurt for a snack, or enjoy strawberries with a piece of dark chocolate for an evening snack.

Whole grains

Rich in fibre, essential vitamins and minerals; choose whole grains such as quinoa, barley, oats, amaranth, brown rice, and whole wheat over their refined, white counterparts. Heat them in the morning with some milk and cinnamon and have it as a warm cereal, or make a side dish out of it by boiling and simmering it for half an hour for dinner.


Lentils and beans contain folate (folic acid), fibre and a host of nutrients that prevent cancer risk.

Age-group(s) at the highest risk of breast cancer

Tina Sapra explains that breast cancer is less common at a young age (30s), but younger women tend to have more aggressive breast cancers than older women. This may explain why survival rates are lower among younger women. According to the American Cancer Society, 95 per cent of new cases and 97 per cent of breast cancer deaths occurred in women aged 40 years or above.

Say no to

Alcohol (even moderate intake can up cancer risk)

Refined carbohydrates (comprise flour and added sugar)

Low-fat and low carb snacks (candies, cakes, chips, soda)

Red meat (beef, pork, mutton), grilled meat creates compounds called heterocyclic amines linked to breast cancer risk

Avoid foods that contain saturated and trans-fats (most likely to be found in fried foods)

Best diet formula

Lead a healthy and disease-resistant life with a diet high in fruits and vegetables, whole grains, lean meat and dairy products.

Toxic bacteria found in seafood samples

The presence of E coli signifies the faecal sewage contamination in food and water. (Brian Macdonald/Getty Images)
The presence of E coli signifies the faecal sewage contamination in food and water. (Brian Macdonald/Getty Images)
The septic waste is returning to our food. The latest indicator is the presence of toxigenic E coli in seafood samples collected from retail markets, fish farms and landing centres in Ernakulam district and neighbouring areas. The presence of E coli signifies the faecal sewage contamination in food and water.

Over the past one year, around 123 samples of fish were taken and analyzed at the Central Institute of Fisheries Technology (CIFT), which is a nationally-accredited agency by the Food Safety and Standards Authority of India (FSSAI) for testing the quality of fish.

The study team, consisting of Dr K V Lalitha, V Murugadas and Toms C Joseph, screened the fish samples, including shellfish. Pathogenic E coli was found in 23.4% of the 123 seafood samples while other strains, especially enterotoxigenic E coli (ETEC), was seen in 18.6% of the specimens.

The presence of E coli in food items can cause severe diarrhoea in humans. There were about 10,457 cases of acute diarrhoea reported in Ernakulam in the first five months of this year.

“The study showed that our waterbodies are contaminated by septic waste. The toxic bacteria can enter into our food chain from any point, starting from catching of fish on board a fishing vessel or aquaculture farms to the point of sale in retail markets.The presence of E coli is usually linked with the use of contaminated water in food production chain,” Lalitha said.

She said there is a need for source tracking of these pathogens to identify the source of contamination and to implement control measures to reduce its incidence in seafood. With the ban on trawling, the local fish in the markets include those caught in the coastal waters. The team had earlier reported the presence of methicillin-resistant staphylococcus aureus (MRSA), antibiotic-resistant bacteria found in hospitals, in fish caught from the backwaters.

Presence of bacteria found in fish available in markets and also in the backwaters indicated that medical waste was being dumped into the waters.

They had screened more than 150 samples of fish, shellfish and water from different fish markets in Ernakulam. Cleanliness drive : The fisheries department has begun educating the fishermen on the need for hygiene. “The state government has begun building toilets for fishermen so that the coastal areas could become hygienic. There are awareness campaigns going on against dumping of waste in all forms into the sea,” said Ernakulam fisheries joint director K K Satish Kumar.
Food safety officials said they haven’t got any complaints on contamination in fish items. But they are monitoring ice factories and ice being sold and used by vendors.
CIFT director C N Ravishankar said public need to be aware of the presence of this pathogen in the seafood and said stress should be made on keeping hygiene while handling fish.