food safety comes first

2.  FOOD SAFETY
 ADULTERATION
 CASE STUDY ABOUT
ADULTERATION IN OIL
 OUTBREAK
 EFFECT

11. Reducing the purity of food by the addition of a foreign
or inferior substance..

12. Lack of proper food laws.
Lack of government initiative.
Politicians are not raising their voice.
Lack of effective co-ordination.
Common people are not conscious
enough.

13. INTENTIONAL ADULTERANTS:
EX: sand, marble chips, stones , water etc
INCIDENTAL ADULTERANTS:
EX: pesticide residues, dropping of rodents, larvae in foods etc

14. METALLIC ADULTERANTS:
EX: arsenic from pesticides, lead from water
effluents from chemical industries, tin from
cans etc

15. MILK:
Milk is adulterated by the addition of water ,
starch and skim milk powder
Cereals:
Rice and wheat are mixed with stones,
sands, and mud to increase the bulk.
Edible oil:
They are mixed with cheaper oil, toxic oil and mineral
oil.
Honey:
It is adulterated with sugar and jiggery.
Vegetable and fruits::
It is adulterated by spraying and injection chemical
in it.

16.  To earn profit.
 To increase the level of food production.
 To preserve food for economic activities.
 To make food look more fresh and natural.
 EX: applying wax on apples, using moulds for
the uniformity in the size and shape.

17. Here are some harmful effects that you might not be
aware of:
 Paying more money for low quality food stuff
 Lead to chronic health problems.
 Increases the impurity in the food.
 Lack of nutritional value.

18.  In 1959 there is a case of adulteration of
cooking oil in Morocco.
 cooking oil was adulterated with jet engine
lubricant containing TCP.

19.  In the case of the 1959 tri-cresyl phosphate
poisoning oil containing compound paralysed
more than 10,000 people, including the death.

20.  Tricresyl phosphate, abbreviated TCP, is
an organophosphate compound that is used as a plasticizer and
diverse other applications.
 Commercial grade TCP is a complex mixture of structurally
related compounds, some of which are known to have neurotoxic
properties.

21.  Tricresyl phosphate is manufactured by
reaction of cresols with phosphorus
oxychloride:
OPCl3 + 3 HOC6H4CH3 → OP(OC6H4CH3)3 + 3 HCl

22. It is odourless.
It is a colourless.
commercial samples are typically yellow.
It remains liquid over a wide span of
temperatures.
It is virtually insoluble in water.
It is viscous liquid.

23. TRICRESYL
PHOSPHATE CAUSE:
Nausea and vomiting.
Paresthesias.
Diarrhoea.
Headache.

24. Abdominal pains.
Vertigo.
Drowsiness.
Cramps.

25. Bryan, Frank. “Factors that Contribute to Outbreaksof Foodborne Disease.”
Journal of Food Protection, October 1978, pp. 816-827
Bryan, F.L. nd Lyon, J.B. “Critical Control Points of Hospital Food Service
Operations. Journal of Food Protection, 1984.
Briley and Klaus. “Using Risk Assessment as a Method of Determining
Inspection Frequency.”
Dairy and Food Sanitation, December 1985, pp. 468-474. C
Centers for Disease Control and Prevention.
Surveillance for Foodborne Disease Outbreaks
United States, 1993-1997. Morbidity Mortality Weekly Report#49 (SS01), USPHS,
March 17, 2000, pp. 1-51.Mead, P.S., Slutsker, L., Dietz, V., McCraig, L.F.Bresee,
J.S., Shapiro, C., Griffin, P.M. Tauxe, R.V.
“Food-related Illness and Death in the United States.”Emerg. Infect. Dis.Vol. 5,
No. 5,1999.
 National Advisory Committee on Microbiological Criteria for Food (NACMCF).
1997 Hazard Analysis and Critical Control Point System, USDA - FSIS Information
Office, 1997.
http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm.