Iron fillings limit in tea is hiked

Hyderabad: The threshold for the permissible amount of iron filings in tea has been increased from 150 mg per kg to 250 mg per kg as the testing and analysis of fillings present in small quantities is a difficult, expensive and a time-consuming process. When the threshold was reduced from 250 mg per kg to 150 mg per kg in 2014, it resulted in several legal cases being filed against wholesalers and retailers, but it became difficult for the authorities to ascertain the exact quantity of iron filings present in tea samples, and so the vendors could not be prosecuted. Food commissioners in all states have now been asked to raise the threshold to 250 mg per kg.

According to the Food Safety and Standards Authority of India (FSSAI), the lack of a reliable method of evaluation is one of the major reasons behind this move. A senior food inspector says, “The upper limit needed to be increased because 150 mg per kg was very difficult to evaluate. 250 mg per kg and above of iron filings can be identified in the laboratory. This will help us conduct inspections at tea factories and wholesale merchants, which is important.”

Nutritionist Dr Janaki Srinath says that iron filings become a reason for concern when consumed in large quantities. “We do not strictly recommend iron tablets for everyone. Those who have iron deficiencies are able to absorb iron from their tea. If the tea is made with milk, the absorption of iron is reduced. “Only those who have too much iron in their bodies need to be careful and reduce their intake of tea. They must not consume too much black tea,” she says.