FSSAI issues draft to amend standards of Pickled Egg and Fish Oil
The FSSAI has issued a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to revise standards of pickled egg and fish oil.
The draft called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, seeks to amend regulations related to pickled egg and the new definition says that the standard specified in this clause shall apply to "Pickled eggs, which are prepared using cooked eggs with vinegar, oil and salt as a major pickling ingredient and have been packed in any suitable packing material.
The draft also prescribes types of pickled eggs as vinegar-based pickled eggs, and oil-based pickled eggs and characteristics of essential ingredients like egg, vinegar, edible oil, salt and spice mix. The draft says that the pH of the pickling solution should be 3.2 for vinegar based and 3.6 for oil based pickled eggs. The draft also lays standards for fish oil, which shall replace regulations relating to sardine oil under sub regulation 2.6.1 clause 12 of the FSS (Food Products Standards and Food Additives) Regulations, 2011.
The definition says that fish oils mean oils intended for human consumption derived from the fresh and frozen fish, shellfish and/or their parts, wherein named fish oil are derived from a specific raw material and unnamed fish oil are derived from one or more species. Similarly, named fish liver oil and unnamed fish liver oil were also defined under the proposed draft.