Food additives; its health hazards What is Food Adulteration, who does it n why When is food said to be adulterated ? Types of adulteration Common food adulteration  Legislation regarding control of food adulteration

1. Food additives; its health
hazards
Food Adulteration
Dr. Sindhu Almas
Lecturer Community Medicine
Department, LUMHS Jamshoro.

2. Learning Objectives
Food additives; its health hazards
What is Food Adulteration, who does it n why
When is food said to be adulterated ?
Types of adulteration
Common food adulteration
Legislation regarding control of food adulteration

3. What are food additives?
Substances that are added to food to maintain or
improve the safety, freshness, taste, texture, or
appearance of food are known as food additives.
Some food additives have been in use for centuries
for preservation – such as salt (in meats such as
bacon or dried fish), sugar (in marmalade), or sulfur
dioxide (in wine).
https://www.who.int/news-room/fact-sheets/detail/food-additives

4. Categories of food Additives
 There are several thousand food additives used, all of which
are designed to do a specific job in making food safer or
more appealing. WHO, together with FAO, groups food
additives into 3 broad categories based on their function.
 Flavoring agents
 Enzyme preparations
 Other additives

5. Flavoring agents
 Flavoring agents – which are added to food to improve
aroma or taste – make up the greatest number of additives
used in foods. There are hundreds of varieties of flavorings
used in a wide variety of foods, from confectionery and soft
drinks to cereal, cake, and yoghurt. Natural flavoring agents
include nut, fruit and spice blends, as well as those derived
from vegetables and wine. In addition, there are flavorings
that imitate natural flavors.

6. Enzyme preparations
 Enzyme preparations are a type of additive that may or may not end up
in the final food product. Enzymes are naturally-occurring proteins that
boost biochemical reactions by breaking down larger molecules into their
smaller building blocks. They can be obtained by extraction from plants
or animal products or from micro-organisms such as bacteria and are
used as alternatives to chemical-based technology. They are mainly used
in baking (to improve the dough), for manufacturing fruit juices (to
increase yields), in wine making and brewing (to improve fermentation),
as well as in cheese manufacturing (to improve curd formation).

7. Other additives
 Other food additives are used for a variety of reasons, such
as preservation, coloring, and sweetening. They are added
when food is prepared, packaged, transported, or stored,
and they eventually become a component of the food.
 Preservatives can slow decomposition caused by mould, air,
bacteria, or yeast. In addition to maintaining the quality of
the food, preservatives help control contamination that can
cause foodborne illness, including life-threatening botulism.

8. Cont.
Coloring is added to food to replace colors
lost during preparation, or to make food look
more attractive.
Non-sugar sweeteners are often used as an
alternative to sugar because they contribute
fewer or no calories when added to food.

9. Evaluating the health risk of food additives
WHO, in cooperation with the Food and Agriculture
Organization of the United Nations (FAO), is
responsible for assessing the risks to human health
from food additives. Risk assessment of food
additives are conducted by an independent,
international expert scientific group – the Joint
FAO/WHO Expert Committee on Food Additives
(JECFA).

10. Cont.
 Only food additives that have undergone a JECFA safety
assessment, and are found not to present an appreciable
health risk to consumers, can be used. This applies whether
food additives come from a natural source or they are
synthetic. National authorities, either based on the JECFA
assessment or a national assessment, can then authorize the
use of food additives at specified levels for specific foods.

11. Cont.
The starting point for determining whether a food
additive can be used without having harmful effects
is to establish the acceptable daily intake (ADI). The
ADI is an estimate of the amount of an additive in
food or drinking water that can be safely consumed
daily over a lifetime without adverse health effects.

12. How to know which additives are in food?
 The Codex Alimentarius Commission also establishes
standards and guidelines on food labelling. These standards
are implemented in most countries, and food manufacturers
are obliged to indicate which additives are in their products.
In the European Union, for example, there is legislation
governing labelling of food additives according to a set of
pre-defined “E-numbers”. People who have allergies or
sensitivities to certain food additives should check labels
carefully.

13. Cont.
WHO encourages national authorities to monitor and
ensure that food additives in food and drinks
produced in their countries comply with permitted
uses, conditions and legislation. National authorities
should oversee the food business, which carries the
primary responsibility for ensuring that the use of a
food additive is safe and complies with legislation.

14. International standards for the safe use of food
additives
 The safety assessments completed by JECFA are used by the
joint intergovernmental food standard-setting body of FAO
and WHO, the Codex Alimentarius Commission, to establish
levels for maximum use of additives in food and drinks.
Codex standards are the reference for national standards for
consumer protection, and for the international trade in food,
so that consumers everywhere can be confident that the
food they eat meets the agreed standards for safety and
quality, no matter where it was produced.

15. What is Food Adulteration
It is an act of intentionally debasing
the quality of food offered for sale
either by the admixture /substitution
of inferior subs or by removal of some
valuable ingredients.

17. When is food said to be adulterated ?
 Inferior or cheap substance is substituted .
 Constituent is wholly or partly abstracted.
 Article is prepared, packed or kept under insanitary condition.
 If there is rotten, decomposed or insects in the material.
 If it contains poisonous ingredient or diseased animals
 Un prescribed colored substance.
 Any prohibited or excessive preservative.
 If the standard is not maintained.

18. Who does this and why?
 Merchants and traders to make quick profit.
 Shortage and increasing prices
 Consumer demands
 Lack of awareness
 Indifference and lethargy among consumers
 Enforcement of food laws.
 Food adulterated is dangerous as it affects the health ,it may be toxic and deprive
from essential nutrients.

19. Types of Adulteration
Intentional or deliberate : Added deliberately
to increase the margin of profit.
Incidental adulteration: Adulteration is
because of negligence, ignorance or lack of
proper facilities. E.g. larvae in food, dropping
of indents, pesticide residue.

20. Common food adulteration
 Argemone seeds: mixed with mustard seeds.
 Toxic in form of oil and seeds
 As it contains 2 alkaloids obtained from poppy plants.
 Closely resembles mustard seeds but surface is rough and
uneven and has tail at one end.
 Disease: Beriberi ,gastro intestinal disturbance , fever, rashes,
swelling feet and leg, enlargement of liver, blindness, cancer ,
cardiac arrest.

21. Cont.
Lathyrus (Kesaridal) Added with other pulses
like masoor , black gram , chana dal, besan, as
these are staple food for low income people.
Effect: Paralysis, of lower limbs, stiffness in
knee joints, pain in ankle and knee joints.

22. Toxic Coloring
 Color introduces variety and makes it look attractive and appetizing.
 Used; ice cream, dairy products, biscuits, pastries, jelly, custard etc.
 Non permitted color: lead chromate, red, yellow earth, dyes, metanil (yellow),
Rhoda mine B (red)
 Used : lentils, sweets like jalebies , laddoos, halwa and red chilies
 Effect: abnormalities of bones ,eyes ,skin ,lungs , ovaries , mental retardation and
paralysis.

24. Status of Food Laws / Regulations in
Pakistan
Pakistan does not have an integrated legal
framework but has a set of laws, which deals with
various aspects of food safety.
These laws, despite the fact that they were enacted
long time ago, have tremendous capacity to achieve
at least minimum level of food safety.
These laws remain very poorly enforced.

25. Food Laws
There are four laws that specifically deal with food
safety.
Three of these laws directly focus issues related to
food safety.
While the fourth, the Pakistan Standards and Quality
Control Authority Act, is indirectly relevant to food
safety.

26. The Pure Food Ordinance 1960
The Pure Food Ordinance 1960 consolidates and
amends the law in relation to the preparation and the
sale of foods.
All provinces and some northern areas have adopted
this law with certain amendments.
Its aim is to ensure purity of food being supplied to
people in the market and, therefore, provides for
preventing adulteration.

27. The Cantonment Pure Food Act, 1966
 The Pure Food Ordinance 1960 does not apply to cantonment
areas. • There is a separate law for cantonments called "The
Cantonment Pure Food Act, 1966".
 There is no substantial difference between the Pure Food
Ordinance 1960 and The Cantonment Pure Food Act.
 Even the rules of operation are very much similar.

28. Pakistan Hotels and Restaurant Act, 1976
Pakistan Hotels and Restaurant Act, 1976 applies to
all hotels and restaurants in Pakistan and seeks to
control and regulate the rates and standard of
service(s) by hotels and restaurants.
In addition to other provisions, under section 22(2),
the sale of food or beverages that are contaminated,
not prepared hygienically or served in utensils that
are not hygienic or clean is an offense.

29. Cont.
 There are no express provisions for consumer complaints in
the Pakistan Restaurants Act, 1976, Pakistan Penal Code, 1860
and Pakistan Standards and Quality Control Authority Act,
1996.
 The laws do not prevent citizens from lodging complaints with
the concerned government officials; however, the
consideration and handling of complaints is a matter of
discretion of the officials. Pakistan Hotels and Restaurant Act,
1976,

30. Current Status
Pakistan’s food imports are regulated by the federal
government
Food safety standards are regulated by the provincial
governments.
Pakistan’s 18th constitutional amendment devolved
most of the functions including agriculture to the
provinces.

31. Cont.
 As a result of this devolution, the provincial governments are developing
their own different sanitary and phytosanitary regulations which are
beginning to introduce inconsistency in regulations across Pakistan.
 Due to week enforcement, these changes are not impacting trade of
goods between provincial borders yet.
 The Federal Government is aware of the potential problems and is
reviewing their options under the 18th Amendment.

32. Food Safety Standards Were First
Established and Published
 In the Pakistan Pure Food Laws (PFL) of 1963 and revised in 2007. Pakistan
Pure Food Laws ,2011
 The PFL is the basis for the existing trade-related food quality and safety
legislative framework.
 It covers 104 food items falling under nine broad categories: –
 Milk and milk products – Edible oils and fat products – Beverages – Food
grains and cereals – Starchy food – Spices and condiments – Sweetening
agents – Fruits and vegetables – Miscellaneous food products.

33. Food Safety Standards
 These regulations address purity issues in raw food and deal with
 additives
 food preservatives
 food and synthetic colors
 antioxidants
 heavy metals.

34. Regulation of Imported Food Products
 The federal government applies Codex standards and guidelines in its
regulation of imported food products.
 U.S. Food and Drug Administration standards also are used for certain
products.
 A list of permissible food colors is updated every year.
 For animal products, "Halal" certification (slaughtered in accordance with
Islamic law) is required.
 Pakistan, as a member of International Organization for Standardization
(ISO), continues to harmonize standards with International requirements.

35. Pakistan’s National Standards
 Pakistan's national standards cover agriculture, foodstuffs, chemicals and
textiles.
 However, enforcement remains poor due primarily to limited inspection
resources.
 Standards covering 47 products (among them edible oils, biscuits, and
bottled water) are mandatory for human safety and public health reasons,
under the Compulsory Certification Mark License Scheme.
 These goods, whether imported or domestic, must meet Pakistani
standards, which are generally harmonized with international
requirements, and have a certification Mark issued by the PSQCA.

36. National Standardization Body
 The Pakistan Standards and Quality Control Authority, under the Ministry
of Science and Technology, is the national standardization body.
 Domestic manufacturers and exporters must be registered with the PSQCA
to ensure compliance.
 In performing its duties and functions, PSQCA is governed by the PSQCA
Act, 1996.
 PSQCA is a member of the International Organization for Standardization
(ISO) and is the apex body to formulate or adopt international standards.

37. PSQCA Also Serves As
 Focal point for national, regional and international organizations & institutions
such as ISO (International Organization for Standardization), IEC (International
Electro-technical Commission), Codex Alimentarius and WTO (World Trade
Organization).
 National Enquiry Point (NEP) for WTO Agreement on Technical Barrier to Trade
(TBT).
 Introduce measures through standardization regarding consumer safety and
health.
 Establish procedure to conformity assessment compliant with national &
international standards.

38. Cont.
 PSQCA standards are generally voluntary and available to the public.
 Their implementation depends on adoption by concerned parties.
 However, Pakistan standard becomes binding if it is stipulated in contract
or referred to in legislation or made mandatory by specific orders of the
Federal Government.
 PSQCA has the mandate to inspect and test products and services,
including food items, for their quality, specification and characteristics
during use, and for import and export purposes.

39. Institutional Mapping
 In Pakistan, controls have remain organized on the basis of
commodity groups (such as plant, livestock) reflecting
functions of government departments.
 There are several different federal ministries and bodies
concerned.
 Corresponding legislation is largely linked to the duties of the
organization.

40. Federal Ministries and Concerned Bodies
Ministry of National Food Security and Research
Ministry of Science and Technology
Ministry of Health
Ministry of Commerce
Provincial Governments

41. Ministry of National Food Security and
Research
 Animal Husbandry Commissioner
 Animal Quarantine Department
 National Veterinary Laboratory
 Department of Plant Protection
 Grain Quality Testing Laboratory
 National Animal and Plant Health Inspection Service (NAPHIS)

42. Animal Husbandry Commissioner
Chief Veterinary Officer
Disease surveillance and control
Epidemiology
Drugs and vaccines
Dairy sector

43. Animal Quarantine Department
Animal health conditions for import and export
Meat inspection for exported meat/ casings.
Controls at border inspection posts.
Under Animal Quarantine (Import and Export of
Animal Products Ordinance, 1979)

44. National Veterinary Laboratory
Disease surveillance
Veterinary drug testing
Vaccination quality
Residue testing

45. Department of Plant Protection
Import/export controls at border
Inspection posts for plant pests/diseases.
Operates under Plant Quarantine Act 1976.
Responsible for authorization of pesticides
(Pesticide Ordinance 1971)

46. Grain Quality Testing Laboratory
Sampling
Testing for import and export of grains
(and other foods);
Pesticide residue
Aflatoxin testing

47. National Animal and Plant Health
Inspection Service (NAPHIS)
Draft bill for NAPHIS
To be responsible for development of
policy
Initiate legislation
Ensure efficient enforcement.

48. Ministry of Science and Technology
Pakistan Standards and Quality Control Authority
its the national standardization body.
It is responsible for enforcement of standards
To inspect and test products and services, including
food items, for their quality, specification and
characteristics during use, and for import and export
purposes

49. Ministry of Health
National Institute of Health
(Communicates with provinces
on food safety )

50. Ministry of Commerce
The Customs Department
Its primary function is to ensure that imported food
items meet Pakistan’s labelling and shelf-life
requirements,
Are not on the list of banned items,
And are assessed the appropriate tariffs.

51. Provincial Governments
Department of Health
Department of Plant Protection
Livestock/Dairy Departments

52. Department of Health
Food safety in retail/catering
and processing establishments
for national market.

53. Department of Plant Protection
Plant pest & disease surveillance;
 Control on use and distribution
of pesticides

54. Livestock / Dairy Departments
Meat & dairy inspection at farm/
slaughterhouse/ dairy;
Poultry and eggs inspection at
producer level

55. Functions
 The Department of Customs and Plant Protection and Quarantine (PPQ) are the
two main agencies involved in regulating food imports,
 While the Department of Animal Quarantine (DAQ) is responsible for regulating
imports of live animals.
 PPQ ensures that shipment of bulk commodities meet phyto-sanitary requirements
while DAQ is responsible for enforcing sanitary requirements for live animal
shipments. The federal government’s primary concern regarding imported food is
shelf life.

56. Cont.
 Federal import regulations require that imported food
products have at least 50 percent of original shelf life
remaining at the time of importation.
 To ensure shelf life requirements are met, correct labelling is
critical.
 Each retail pack must have the production and expiration
dates printed on the label.
 In addition to shelf life and labelling, certain products are
banned for religious reasons

57. Cont.
The import of food products containing pork
or pork products is prohibited.
Meat and dairy products may be imported if
certified to be "Halal.“
Commercial import of alcoholic beverages or
products containing alcohol is also prohibited.

58. Sindh food Authority
Sindh food Authority came into force under
Sindh Food Authority ACT, 2016 having been
passed by provincial Assembly of Sindh on
March 08th, 2017 and assented to by the
Governor of Sindh on April 08th , 2017 and
published as an Act of the Legislature of
Sindh.

59. Functions
 Formulate standards, procedures, processes and guidelines in relation to any
aspect of food including food business, food labeling, food additive, and specify
appropriate enforcement systems;
 Specify procedures and guidelines for setting up and accreditation of food
laboratories;
 Formulate method of sampling, analysis of samples and reporting of results;
 Specify licensing, prohibition orders, recall procedures, improvement notices or
prosecution;
 Provide scientific advice and technical support to the Government in matters
relating to food;
 Collect and analyze relevant scientific and technical data relating to food;

60. Cont.
 Establish a system of network of food operators and consumers to facilitate food
safety and quality control;
 Organize training programs in food safety and standards;
 Promote general awareness as to food safety and standards;
 Levy fee for registration, licensing and other services;
 Certify food for export;
 Perform any other function as may be prescribed; and
 Do any other thing which is incidental to or necessary for the discharge of our
functions under the Sindh Food Authority Act.

61. Food Surveillance
 This involves surveillance of all the steps involved in the
manufacturing, transportation, storage and marketing of food
items.
 International best practices are adopted in order to ensure
traceability of raw material as well as the finished products.
 Transportation and storage under adequate environment and
controlled conditions, is also part of the food safety regime.

62. On Spot Testing Through Rapid Testing
Kits
 To check the quality of food items through “on the spot kits”.
 Kits are used to detect various adulterants in milk, spices,
tomato ketchup and also rancidity in cooking oil and ghee.
 Instead of archaic practice of drawing samples across the
board, the field teams draw samples of only those food
products and send them to the laboratory, which fail to pass
the rapid testing tests.

63. Raids at Entry Points of Lahore
During the milk raids rapid tests are applied to
check the possible adulteration of milk with
water, urea, formalin, detergents and starch.
Samples of only those vehicles had been
drawn and sent to the laboratory which had
failed to pass rapid testing.

64. Assignment
 Enlist most dangerous food additives and their health hazards.
 Quote any examples (with reference) from Sindh food authority raids on food
products and its result.