Concepts of Food Adulteration

1. (CM-5.8)EFFECTS OF
FOOD ADDITIVES & ADULTERATION
Prof Dr Sanjev Dave
Department of Community medicine,
Soban Singh Jeena Government Institute of Medical Sciences,
Almora (Uttarakhand) India-263601

2. What is food quality?
 It is defined as that which makes a thing what
it is, its nature, kind, property, status, grade
of goodness and excellence.

4. Food Additives
Food additives are substances
added to food to preserve flavor
and/or enhance its taste and
appearance.
It is a substance or mixture of
substances, other than a basic
foodstuff which is present in a
food as a result of any aspect of
production, processing, storage
or packaging.

9. Types of Additives
1. Preservatives
Preservatives are food additives that prolong the
shelf-life of foods or beverages by protecting against
deterioration caused by microorganisms. These
inhibit growth of spoilage
chemicals prevent or
microorganisms.
2. Nutritional Additives
Nutritional additives are food additives that
minimize nutrients loss during processing, improve
nutrient quality and enhance the overall nutritive
value of the food.

10. Types of Additives
3. Flavoring Agents
Flavors are additives that give food a particular taste
or smell or enhance food's existing flavors and may
be derived from natural ingredients or created
artificially.
4. Coloring Agents
Coloring agents are food additives that add, stabilize,
restore or intensify the color in a food. Colorings are
added to food to replace colors lost during
preparation, or to make food look more attractive,
more visually appealing.

11. Types of Additives
5. Texturing Agents
Texturing agents are additives that add or modify the
overall texture or mouthful of food products.
6. Miscellaneous Additives
Miscellaneous additives are those which cannot be
categorized within the major groups are used or
intended to be used primarily as an additive but do
not include any processing aid.

12. Sub-classes of Additives
1. Preservatives
2. Antioxidants
3. Food Acids
4. Acidity regulator
5. Emulsifier
6. Emulsifying salt
7. Mineral salt
8. Stabilizers
9. Bulking agents
10. Thickener
11. Anti-caking agents
12. Anti-foaming agents
13. Firming agents
14. Gelling agents
15. Glazing agents
16. Flour treatment agents
17. Vegetable gums
18. Coloring
19. Color retention agents
20. Flavors
21. Flavor enhancers
22. Sweeteners
23. Seasonings
24. Tracer gas
25. Humectants
26. Sequestrants
27. Propellants

13. Naming of Food Additives
The Codex Alimentarius Commission Committee on
Food Additives and contaminants has developed an
International Numbering System (INS) for food
additives based on the E system.
 The E numbers are categorized as follows:
E100-E199
E200-E299
E300-E399
E400-E499
E500-E599
E600-E699
E900-E999
E1000-E1999
Colors
Preservatives
Antioxidants, Acidity regulators
Thickeners, Stabilizers, Emulsifiers
Acidity regulators, Anticaking agents
Flavor enhancers
Surface coatings, gases, sweeteners
Additional chemicals

14. Food Additives and Safety
Some artificial food additives have been linked
with cancer, digestive problems, neurological
conditions, Attention Deficit Hyperactivity Disorder
(ADHD), heart disease or obesity. Natural additives
may be similarly harmful or be the cause of allergic
reactions in certain individuals.
 The following additives should be avoided:
- Benzoates - Caffeine - Red Dye 40
- Bromates - Caramel - Saccharin
- Butylates - Glycerides - Sodium chloride

23. Food Additives, Adulteration and
Misbranding

25. Effects of Food Adulterants on Health

29. Health Hazards due to
Adulterants
Adulteration often considered as one of the major
problems of routine life and its ill effects on health
from their daily meal item, either, in cereals, pulses,
fruits and vegetables or in milk and milk products and
spices.
1. Food Poisoning
2. Stomach ache, indigestion, loose stools
3. Apathy, nausea and vomiting
4. Allergic reaction and fever
5. Vision
6. Chemical risks

34. What is food adulteration?
The addition of non permitted foreign matter
to food or the removal of certain ingredients
from food is called food adulteration.

35. Food Adulteration
Food adulteration is
the act of intentionally
debasing the quality of
food offered for sale
either by the admixture
or substitution of
inferior substances or by
the removal of some
valuable ingredients.

36. It is Food Adulteration
- If the product is not of the nature, substance or quality
demanded by the purchaser or which it purports to be.
-If the product bears or contains any poisonous or
deleterious substance or if it is so processed as to
injuriously affect its nature, substance, or quality.
- If any inferior
substituted wholly
or cheaper substance has been
or partly in the product, or any
natural constituent has been wholly or partly abstracted
from it, to affect its quality.
- If the product had been prepared, packed, or kept
under unsanitary conditions, has become contaminated,
injurious to health or is unfit for human consumption.

37. -If the container of the product is composed of any
poisonous or deleterious substance which renders its
contents injurious to health.
-If the product contains any prohibited coloring matter,
preservatives, or contains any permitted coloring matter
or preservative in excess of the prescribed limits.
-It the product is intentionally subjected to radiation
unless the use of radiation is in conformity with an
existing regulation or exemption.
- If the product bears or contains any expired ingredient.
-If the quality or purity of the product falls below the
current constituents are present in proportions other
than those prescribed, whether or not rendering it
injurious to health.

38. Food Adulterants
An adulterant is a chemical substance which
should not be contained within other substances
(e.g. food, beverages, and fuels) for legal or other
reasons.
The word is appropriate only when the additions
are unwanted by the recipient. Otherwise the
expression would be food additive.
Adulterants when used in illicit drugs are called
cutting agents, while deliberate addition of toxic
adulterants to food or other products for human
consumption is known as poisoning.

39. Remember !!

40. Types of food adulteration
 Intentional food adulteration It is a
purposeful act done by adulterator who
intends to earn huge profits. Eg. Use of
excess water, colour etc.
 Incidental adulteration Happens due to lack
of knowledge, carelessness, or lack of
facilities. Eg pesticides, germ infestation etc.

41. what is misbranding
Label is false or misleading
Food is sold under another name
limitations are not clearly indicated
Size of the container is misleading
Statement of weights and measures is wrong
Packaging details are not given
Fails to list nutrient information
It fails to list artificial flavouring, colouring and
preservatives

42. Types of Adulterants
1. Intentional adulterants
Intentional food adulteration is done intentionally,
with knowledge for financial gain or to earn profit.
2. Incidental adulterants
Accidental food adulteration occurs accidentally in
nature, without our knowledge.
3. Metallic contaminants
Metallic contaminants are any metal in such amount
as to be dangerous or prejudicial to health that
contains in food or added to it.

43. Common Food Adulterants
Food article Adulterants
Milk and Dairy
products
Boric acid, Blotting paper, Coal Tar Dyes, Detergent, Formalin, Glucose,
Removal of fat, Sodium bicarbonate, Sodium chloride, Starch, Sugar,
Synthetic milk, Vanaspati or Margarine, Urea, Water
Oils and Fats
Argemone oil, Castor oil, Cotton seed oil, Cyanide, Mineral oil, Pungam oil,
Prohibited colors, Rancidity, Tri-ortho-crestyl-phosphate (TOCO)
Sugar Chalk, Urea, Washing soda
Honey Jaggery, Invert sugar, Sugar solution
Jaggery Chalk, Metanil yellow color, Sodium bicarbonate, Washing soda
Beverage Metanil yellow color, Mineral acid, Saccharin
Grains
Damaged grain, Dhatura, Dust, Ergot, Insects, Karnel bunt, Metanil yellow
color, Pebble, Rodent hair excreta, Stone, Straw, Turmeric coloring, Urea,
Weed seeds, Weevilled grain
Flour Boric acid, Chalk, Cheap flour, Excess bran, Excessive sand and dirt
Powdered
spices
Artificial color, Brick powder, Chalk, Lead chromate, Rhodamine B, Saw dust,
Starch, Stone powder, Yellow soap
Tea and Coffee Chicory, Corched persimmon, Iron fillings, Starch, Tamarind seed

44. Misbranding
Misbranding may be defined as the presence or
absence of information on label of a product
which is false, deceptive or misleading.
 Misbranded food means any article of food
or
food ingredient
manufactured or
which
labeled
is produced, imported,
in an unlawful manner
resembling any other lawfully marketed article of
food or food ingredient on sale, whether the
element, ingredient, purity or quality of such lawful
food is present in it or not.

45. Food Labeling
Labels are piece of
paper, plastics or fabrics
which are attached to
provide information about
an item.
Labeling is the process of
attaching labels to items to
make them identifiable
and informative.

46. Information on Labels
1. Mandatory information
- Food name, Company name, Product dates
- Net quantity and content, Ingredients, Nutritional information
2. Optional or voluntary information
3. Manufacturer information

47. Misbranded Food
 Food is misbranded if:
- Its label is false or misleading in any way.
-It is offered for sale under the name of another
food product.
-It is an imitation of another food under clearly
labeled as an imitation.
-Its container is misleading in any particular such
as packaging material, size, fill or form.

48. What are food standards?
Food standards are something that are set up
by experts or an authority for measuring
quantity, weight, extent, value and quality of
a substance .

49. International food standards
 Codex Alimentarius commission is the
principle organisation of the worldwide food
standards programm set by FAO and WHO.
(Food and AgricultureOrganisation,World
health Organisation )



50. Purpose of Codex
Alimentarius
 To present internationally accepted food
standards in a uniform manner
 To protect consumers health
 To educate consumers
 To assist harmonisation
 To make international trade easy.

51. Scope of Codex Alimentarius
It includes standards for all categories of foods,
processed, semi processed or raw for
distribution to the consumer It also covers
factors like materials used in food processing,
food hygiene, food additives, pesticide
residues, labelling and presentation methods
of analysis and sample

52. Food standards in India
They are formulated along the lines of codex
alimentarius.
1.Compulsory standards
2.Voluntary standards

53. Compulsory standards
 The prevention of food adulteration act(PFA) 1955
 Essential commodities act 1954.Various orders fall under this :
 Fruit Products Order (FPO) regulated by Ministry of food
processing Industries
 Meat Products Order (MPO) 1973 regulated by the Directorate of
Marketing and Inspection
 Milk and Milk Products Order 1992: cover the sale , purchase and
distribution of milk andmilk products
 Solvent xtracted oils, flour control order, vegetable products
order 1976. the license is grantedby the Ministry of Civil Supplies
Consumer Affairs and Public Distribution . It controls the market
price ofVanaspati.(dalda)
 Standard on weights and measures 1977. it is compulsory to
declare the weight of the product.

54. Voluntary standards
AGMARK.
 Agriculture produce grading and marketing act 1937.
 The Director of Marketing and Inspection grades
commodities as 1234 meaning special, good ,fair and
ordinary.The “Agmark” label is an assurance of quality. It
also helps settle disputes between buyers and sellers
.
Bureau of Indian Standards (BIS).
 Indian Standards Institute (ISI) is responsible for laying
 BIS.These standards are evolved after chemical, biological
and physical assessment of the product to be market

56. Detection of Food Adulterants

60. Precautions and measures
 Buy only from authorized shops
 Avoid eating on road side shops
 Processed foods must have a quality mark
 Check manufacturing and expiry date
 Ask for bill and details
 Keep detergents and drugs in separate
cupboards

61. Assignment
Make a list of food adulterants with its main
quality items.

62.  Thank you