The document provides a comprehensive overview of food additives and toxicants, including their historical context, classification, uses, and potential health impacts. It differentiates between safe food additives and harmful contaminants, as well as the need for additives in food preservation, convenience, and nutritional fortification. Additionally, it addresses food adulteration as a social issue that poses health risks to consumers.

1. FOOD ADDITIVES AND
TOXICANTS
Presented by –
Dr. Shefali Jaiswal
IInd year P.G.
Department of Public Health Dentistry
1

2. Contents
• Introduction
• History
• Food addictives
• Food adulteration
• Food borne diseases
• Food toxicants
• Food fortification
• Food preservation
2

3. • Food processing
• Food standards
1. Prevention of food adulteration Act(PFA)
2. Food Safety and Standards Authority of India (FSSAI)
• Food hygiene
• Prevention and Social Measures
• Conclusion
• References
3

4. Introduction
4

5. • The concept of adding "non-food" substances to food
products is not new.
• Pickling is an ancient culinary practice aimed at
preserving food articles such as mango, lime, etc for
fairly long periods by the addition of salt and spices.
• Modern science of food technology has revolutionized
food processing with the introduction of chemical
additives to increase the shelf-life of food, improve its
taste, and to change its texture or colour.
5

6. • Majority of the processed foods such as bread, biscuits,
cakes, sweets, confectionary, jams, jellies, soft drinks, ice
creams, ketchup and refined oils contain food additives.
• They also include animal food adjuncts which may result in
residues in human food and components of packing
materials which may find their way into food.
6

7. History
7

8. • Food purity as such was not a major consideration. Cheap
and handy methods of preserving foods were important to
profits and scientific knowledge of food chemistry was
practically nonexistent.
• The ancient Chinese unknowingly used traces of ethylene
and propylene from burning paraffin to ripen fruit..
Smoking is an ancient method of food preservation,
usually for meat or fish, which relies partly on drying and
partly on the preserving chemicals in the smoke.
8

9. • Similarly, the resins added to Greek wine act as mild
preservatives, and in classical times, the pitch linings of
amphorae contributed substances that helped to preserve
the wine carried in them.
• Romans however, used first additive salt deliberately to
preserve food mostly fish.
9

10. • The same could be said of sugar, which emerged much
later in India.
• Alcoholic fermentation is itself a kind of preservation, and
alcohol, in the form of brandy, was used in brandied wines
as an additive.
• The production of lactic acid by fermentation, as in cheese,
yoghurt. The acetic acid of vinegar was used by the Romans
as a preservative for fruits and vegetables.
10

11. • Saffron was used as a food colour in ancient Egypt, and
upper-class Romans. Food colouring became popular in
medieval times but was confined to the kitchens.
• These included indigo, alkanet from the root of borage,
sanders from sandalwood, saffron from crocuses, marigold,
and turmeric; greens came from the chlorophyll of sage
and spinach, and pinks, blues, mauves, and violets from
petal extracts.
11

12. • In the seventeenth century, cochineal (from the dried
insect Coccus cacti) and annatto (from the seeds of the
shrub Bixa orellana) reached Europe from the New World.
• The latter was used to colour butter and cheese, although
in the eighteenth century butter was coloured with saffron.
• The Romans employed lead for collecting and distributing
water, and their methods persisted. Even today lead pipes
are used for water reticulation in many old houses and
buildings in Britain and Europe.
12

13. • In the ancient world, food was cooked and stored
in vessels of lead, leaded bronze and brass, and pewter and
was served on lead and pewter plates and dishes.
• The Romans lacked sugar and, for a sweetener, used grape
juice concentrated by boiling in lead vessels, because of the
extra sweetness derived from the lead salts
13

14. • The attempts of governments, however, to regulate food
additives had a long history.
• In the late Middle Ages saffron was used by pastry cooks to
simulate eggs, and by the seventeenth century, butter was
being coloured with annatto.
• But in 1574 the authorities in the French city of Bourges
acted to prohibit egg simulation.
14

15. • In 1641 Amsterdam prohibited annatto colouring in order
to protect butter.
• In England in the eighteenth century, chalk and ground
bones were added to bread to whiten it. Calcium carbonate
in the form of marble, chalk, or shells was added to beer
and cider to counteract acidity.
15

16. • At least as early as the 1840s, sodium nitrate was employed
to preserve butter.
• From the 1830s to the 1870s, attempts were made in
Australia to preserve meat with sulphites, phosphoric and
lactic acids, acetates, nitrates, and nitrites for shipment
to Britain.
• Boric and salicylic acids emerged later in the century as
flavoured preservatives for sausages, milk, and cordials.
16

17. • In Canada, a report to a meeting of the British
Medical Association in Toronto in 1905 resulted in the
Adulteration Act, under which the first list of additives
prohibited for use in food was published.
• In Australia, a report by the Victorian Government Analyst
covered colours, preservatives, flavours, saccharin, and
alum. This led at the end of 1905 to Pure Food Act.
17

18. • Changes came only after the World War II, when the
carcinogenicity of additives and even of ingredients
became an issue, and when large numbers of new
functional additives became available.
• Before the Civil War, people raised most of what they ate
and processed it themselves and food additives were
limited mostly to home grown colourings and substances
needed for preservation in storage vegetable and fruit
juices, salt, spices, smoke.
18

19. • System of food supply changed after the Civil War.
• Thousands of rural people flocked to the cities to work in
factories, they needed food grown and preserved by
someone else.
• Manufacturers of food products sprang up almost
everywhere.
19

20. Food additives
20

21. • Food additive means any substance not normally consumed as a
food by itself or used as a typical ingredient of the food, whether or
not it has nutritive value, the intentional addition of which to food
for a technological (including organoleptic) purpose in the
manufacture, processing, preparation, treatment, packing,
packaging, transport or holding of such food results, or may be
reasonably expected to result (directly or indirectly), in it or its by-
products becoming a component of or otherwise affecting the
characteristics of such food but does not include ―contaminants
or substances added to food for maintaining or improving
nutritional qualities (THE FOOD SAFETY AND STANDARDS
ACT, 2006 ) 21

22. • Food additives may be classified into two categories :
First category include colouring agents e.g.. saffron,
turmeric), flavouring agents (e.g., vanilla essence),
sweeteners (e.g., saccharin), preservatives (e.g., sorbic acid,
sodium benzoate), acidity imparting agents (e.g., citric
acid, acetic acid), etc. These agents are generally
considered safe for human consumption.
22

23. • Second category are, contaminants incidental through
packing, processing steps, farming practices (insecticides)
or other environmental conditions.
• Uncontrolled or indiscriminate use of food additives may
pose health hazards among consumers. For example,
certain preservatives such as nitrites and nitrates can lead
to the production of toxic substances, e.g., nitrosamines
that have been implicated in cancer aetiology.
23

24. Need for Food Additives
1. Additives provide protection against food spoilage during
storage transportation, distribution or processing. Also,
with the present degree of urbanization, it would be
impossible to maintain food distribution without the
processing.
2. A number of factors have led to the demand for foods with
built-in preparation of “convenience” foods. The
“convenience food revolution” would not have been
possible without food additives.
24

25. 3. Many of these chemical additives can be manufactured so
that foods can be “fortified” or “enriched”.
e.g. Potassium iodide, added to common salt can eliminate
goitre, enriched rice or bread with B-complex vitamins can
eliminate pellagra, and adding vitamin D to cow milk
prevents rickets.
25

26. 4. Many foods, particularly those with high moisture
contents, do not keep well. All foods are subjected to
microbial attack. Fats or oily foods become rancid,
particularly when exposed to humid air.
The conversation of the quality of foods against agents
causing such deterioration of food requires the addition of
preservatives. Additives are also used to colour foods, add
flavour, impart firmness, and retard or hasten chemical
reaction in food.
26

27. 5. The use of food additives is to maintain the nutritional
quality of food, to enhance stability with resulting
reduction in waste, to make food more attractive, and to
provide efficient aids in processing, packaging and
transport.
27

28. FOOD ADDITIVES
DIRECT
Colouring
Agents,
eg) Saffron,
turmeric,
Tartrazine,
caramel
Flavouring
agents,
eg) vanilla
essence,
cloves,
ginger
Sweetening
agents
eg)
saccharin,
aspartame
Preservativ
es
eg) sorbic
acid,
sodium
benzoate
Acidulants
eg) citric
acid,
benzoic
acid
Stabilizing
agents
eg)
gum,starch
,dextrin
INDIRECT
Pesticides,
Rodenticides
arsenic
28

29. Preservatives
• They prevent spoilage of food due to fungi, bacteria and
other microorganisms.
Commonly used in
• Low fat spreads
• Cheeses, margarine, mayonnaise
• Bakery products
• Dried fruit preparations
Eg: sodium benzoate, sodium nitrite, benzoic acid
,BHA(butylated hydroxy anisole ) /BHT(butylated hydroxy
toluene)
29

30. • Sodium benzoate - carbonated drinks, pickles, sauces
Side effects:
 Aggravates asthma and suspected to be a neurotoxin and
carcinogen , may cause fetal abnormalities .
 Worsens hyperactivity
30

31. • Sodium nitrite and nitrate – sausages, hotdogs, smoked
fish, canned meats.
Side effects:
 Nitrite is a Carcinogen (prostate, breast and stomach
cancer in humans)
 Nitrate -Increases risk of miscarriages , fetal deaths and
birth defects
31

32. • Benzoic acid – drinks, low sugar products, cereals,
meat products
Side effects:
 May temporarily inhibit digestive enzyme function.
 May deplete GLYCINE levels.
 AVOID in asthma ,or allergies
32

33. BHA/BHT – potato chips , vegetable oils , chewing gum
• (butylated hydroxy anisole/toluene)
Side effects:
 Carcinogenic to humans .
 BHA also interacts with nitrites to form chemicals that
cause changes in the DNA of cells.
 Toxic to CNS and liver.
33

34. Colouring agents
 Make the food look appealing and so, taste better.
 These are described as one of the most dangerous
additives .
 Synthetic colours are made from coal tar or petroleum.
 Used to colour beverages, dessert powders, ice-creams,
custards
 Cause allergies ,asthma , hyperactivity
Eg: erythrosine, allura red, tartrazine, brilliant blue
34

35. • Erythrosine (Red No.3) – cherries in fruit cocktail and
in canned fruits for salads, baked foods , dairy products,
snack foods
• Side effects: cancer
35

36. • Tartrazine (E102, C.I. 19140, FD&C Yellow 5, Acid Yellow
23, Food Yellow 4)- ice cream, carbonated drinks, fish
sticks, cake mixes, squashes
• Side effects: hyperactivity, asthma, skin rashes, and
migraine
36

37. • Allura red (Food Red 17, C.I. 16035, and FD&C Red 40,
E129) - carbonted drinks, bubble gum, sauces, soups,
wine.
• Side effects: may worsen or induce asthma, rhinitis,
utricaris(hives)
37

38. • Brilliant blue (CI Food Blue 2, FD&C Blue No.1, CI
(1975) No. 42900, INS No. 133) – dairy products, icing,
blue raspberry products .
• Side effects:
• hyperactivity and skin rashes .
• Listed as human carcinogen.
• Causes DNA damage and tumours in animals.
38

39. Flavoring agents
 Taste is a complex mixture of flavors and aroma .
• Flavorings are added to food products to give or
intensify flavor.
• Eg: monosodium glutamate – is the sodium salt of
the amino acid, glutamic acid and a form of
glutamate.
39

40. • Monosodium glutamate is found in restaurant
food, soups, chips, salad dressings , frozen foods,
sauces , instant meals.
40

41. • Side effects :
 Headache , weakness, nausea , altered heart rate, a
burning sensation in the forearms and back of the
neck, tightness in the chest.
 Neonatal exposure is linked to stunted growth and
obesity – due to reduction in release of GH.
41

42. Sweeteners
• non-nutritive or alternative sweeteners
• Substances that impart sweetness to food but
supply little or no energy to the body
• Functions :
• Provide texture in baked foods
• Humectants in cakes
• Lowers the freezing point in ice-cream
• Preservative in jams
• Adds bulk to baked foods
• Strengthens “mouth feel” in soft drinks
42

43. Food sweeteners
• Eg: aspartame, saccharin, acesulfame K
• Found in Sugar free chewing gums, Drinks (carbonted ,
non-carbonated , milk based , alcoholic ), Breakfast
cereals, Desserts, fillings and toppings, Processed fruit
and vegetable products(jams, jellies),Yoghurt.
43

44. • Side effects of sweeteners :
 behavioral problems,
 hyperactivity ,
 allergies and
 possibly carcinogenic
• Advantage :
• They allow diabetics to have sugar free but sweet tasting
food.
44

45. Antioxidants
• Oxidation is a destructive process, causing loss of
nutritional value and changes in chemical composition.
• Antioxidants are added to food to slow the rate of
oxidation and if used properly can extend the shelf life of
food in which they have been used.
• Eg: BHA( butylated hydroxy anisole), BHT(butylated
hydroxy toulene)
45

46. • Commonly used in Vegetable oil, Meat, fish, poultry,
Margarine, Dairy products, Mayonnaise / salad
dressing, Potato products (instant mashed potato).
46

47. Side effects:
• Hyperactivity ,
• Asthma ,
• Angiodema,
• Rhinitis ,
• Utricaria
• May affect ESTROGEN levels .
• Have been linked with cancer in animals
47

48. Emulsifiers
• Emulsions in food are mixtures of oil and water.
 Emulsifier keeps the mixture stable and prevents the oil
and water from separating into two layers.
• Other Functions:
• Makes food appealing
• Effect on the texture of food
• Prevent the growth of moulds in low fat spreads
• Aids in processing and help maintain quality and
freshness
48

49. • Examples of food emulsifiers are:
• Egg yolk (in which the main emulsifying agent
is lecithin)
• Proteins and low-molecular-weight emulsifiers are
common as well
• Soy lecithin is another emulsifier and thickener.
• In some cases, particles can stabilize emulsions through
a mechanism called Pickering stabilization.
• sodium stearoyl lactylate
• DATEM (Diacetyl Tartaric Acid Ester of Monoglyceride)
is an emulsifier primarily used in baking.
49

50. • Emulsifiers Commonly found in Peanut butter, Ice-
cream, Coffee whiteners, Margarine/low fat spreads,
Biscuits and toffees, Cakes, Frozen desserts, Bread,
Chewing gum.
50

51. Acidulants
• They are additives that give a sharp taste to foods.
 Also assist in the setting of gels and to act as preservative.
• The acid environment they produce prevents the growth
of microbes.
• Eg: widely used organic acid is citric acid in food products,
drinks and pharmaceuticals.
51

52. Anticaking agents
 Processed food often contains ingredients that are
mixed as powders.
 Anti-caking agents are added to allow them to flow and
mix evenly during the food production process.
• Eg: silicon dioxide,calcium silicate.
52

53. • Commonly found in vending machine powders(coffee ,
cocoa), Milk and cream powders, Grated cheese, Icing
sugar, Baking powder, Cake mixes, Instant soup powders,
Drinking chocolate.
• Table salt- magnesium carbonate is the anticaking agent.
53

54. Stabilizing agents
• As a thickening agent to gel the foods into the required
consistency.
• Most stabilizing and thickening agents are polysaccharides
(a kind of carbohydrate) like starches, gums, or proteins
(gelatin).
• Example - starch and gum are frequently used in salad
dressings, frozen desserts, confections, snack foods,
beverages, cereal products, pudding mixes, jams and jellies.
54

55. • The European Food Information Council defines
stabilizers as “substances which make it possible to
maintain the physico-chemical state of a foodstuff;
stabilizers include substances which enable the
maintenance of a homogenous dispersion of two or
more immiscible substances in a foodstuff and include
also substances which stabilize, retain or intensify an
existing colour of a foodstuff.”
55

56. • When processing natural food products the gums and
starches are not chemically modified. In fact they are
isolated from plants so that they can be formed into a more
concentrated and commercially viable additive.
• Starch and gum polysaccharides are isolated from the
original plant and even from seaweeds. Some seaweed
extracts, such as agar, pectin and alginates, work as gelling
agents in pie fillings, icings and glazed foods.
56

57. FOOD ADULTERATION
• It consists of large number of practices such as mixing,
substitution, removal, concealing the quality, selling
decomposed products, misbranding, giving false labels,
addition of toxicants etc.
• It is a social evil.
• Disadvantages for the consumers:
- Low quality = more money
- Risk of ill-health. Eg) epidemic dropsy, allergy, gastritis,
testicular damage etc. 57

58. 58

59. 59

60. 60

61. 61

62. 62

63. 63

64. 64

65. 65

66. 66

67. 67

68. 68

69. Food borne diseases
69

70. A. Food borne intoxications
1. Due to naturally occurring toxins in some foods
• Lathyrism (beta oxalyl amino—alanine)
• Endemic ascitis (Pyrrolizidine alkaloids)
2. Due to toxins produced by certain bacteria
• Botulism
• Staphylococcus poisons
3. Due to toxins produced by some fungi
• Aflatoxin
• Ergot
• Fusarium toxins
70

71. 4. Food borne chemical poisoning Heavy metals e.g.,
mercury (usually in fish), cadmium (in certain
shellfish) and lead (in canned food)
• Oils, petroleum derivatives & solvents (e.g.,
Trycresyn phosphate or TCP)
• Migrant chemicals from package materials
• Asbestos
• Pesticide residues (DDT, BHC)
71

72. B. Food borne infections
• Bacterial diseases Typhoid fever, Paratyphoid fever,
Salmonellosis, Staphylococcal intoxication, Cl. perfringens
illness, Botulism, B. cereus Food Poisoning, E. coli
diarrhoea, Non-cholera vibrio illness, V. para-haemolyticus
infection, Streptococcal infection, Shigellosis ,Brucellosis
• Viral diseases - Viral hepatitis, Gastroenteritis
• Parasites - Taeniasis Hydatidosis, Trichinosis, Ascariasis.
Amoebiasis, Oxvuriasis
72

73. LATHYRISM
• Lathyrus sativus: Kesari dal (Teora dal, Lak dal, Batra,
Gharas, Matra).
• Diets containing > 30% dal, taken over 2-6 months,
causes neurolathyrism.
• Toxin: BOAA (Beta oxalyl amino alanine).
• Five stage disease: Latent stage, No stick stage, 1-stick
stage, 2-stick stage, Crawler stage.
73

74. • Once prevalent Europe, N. Africa, Middle East and parts
of the Far East, the disease is presently restricted to
India, Bangladesh and Ethiopia.
• Lathyrism is a form of irreversible, non-progressive
spastic paraparesis associated with poorly understood
degenerative changes in spinal cord.
• Domestic animals, notably the horse, also develop
hindlimb paralysis after prolonged feeding on lathyrus
fodder.
74

75. Stages of lathyrism
• The disease mainly manifests in the age group of 15-45 years
in four successive stages in untreated cases.
• In the initial or latent stage, the individual displays only
unsteadiness of gait and is otherwise normal.
• Then comes the no-stick stage when the person walks,
without the help of a stick, with short jerky paces .
75

76. • This is followed by one-stick, two-stick and the crawler
stages when the unsteadiness of gait progresses to
muscular spasticity and paraplegia of lower extremities
accompanied by muscular atrophy, making it one of the
most dreadful toxic spastic myelopathies.
76

77. Prevention & control of lathyrism
• Vitamin C Prophylaxis: 500-1000 mg of ascorbic acid.
• Banning the crop.
• Removal of toxin:
• Steeping method: soaking in hot water for > 2 hrs.
• Parboiling: soaking in lime water overnight followed by
boiling.
• Education.
• Genetic approach: selective propagation of lathyrus species
with less toxin.
• Socio-economic changes.
77

78. • After fifty five long years, the Indian Council for Medical
Research has decided to lift a ban on khesari dal, banned
in the year 1961 for what scientists and medical experts
had then said could cause lathyrism a condition which
could lead to paralysis of the lower body and even cause
numbness in the limbs and spine.
• Khesari dal was so popular in India, that it was accepted
as a form of payment in areas where it formed a
significant part of the agricultural economy, an August
1984
• Interestingly, in 1907, following a severe drought, the
Maharaja of Rewa banned the cultivation of Kesari dal.
• It was earlier used as fodder, but that stopped after its
harmful effects were made known by government
agencies, forcing farmers to stop cultivation. 78

79. • In 1961, all state governments banned the dal, except
West Bengal. Chhattisgarh, which gained statehood in
2000, did not ban it.
• In the 1970s, farmers growing khesari faced stringent
action such as burning of standing crops by government
officials and also seizure of pairs of bullocks.
• However, despite the ban, the dal is still readily available
across markets, and is used to adulterate other pulses.
• While the Food Safety and Standards Authority of India’s
Scientific Panel and Scientific Committee will now put
the dal under intense scrutiny, before it will be allowed
to hit the market legally, the production of khesari dal.
79

80. Botulism
80

81. Staphylococcal poisoning
• Staphylococcal food poisoning is a gastrointestinal
illness caused by eating foods contaminated with toxins
produced by the bacterium Staphylococcus
aureus (Staph).
• Staph is found on the skin and in the nose of about 25%
of healthy people and animals. It usually does not cause
illness in healthy people, but Staph has the ability to
make toxins that can cause food poisoning.
81

82. • It can also be found in unpasteurized milk and
cheese products.
• Because Staph is salt tolerant, it can grow in salty
foods like ham. As it multiplies in food, Staph
produces toxins.
• Although Staph bacteria are easily killed by cooking,
the toxins are resistant to heat and so cannot be
destroyed by cooking.
82

83. • Foods at highest risk of transmitting Staph toxins
are those that people handle and then do not cook.
• Examples are sliced meat, puddings, pastries, and
sandwiches. Food contaminated with Staph toxin
may not smell bad or look spoiled.
83

84. • Staphylococcal toxins are fast-acting, symptoms
usually develop within 30 minutes to 6 hours.
• Patients typically experience vomiting, nausea,
stomach cramps, and diarrhoea. The illness cannot
be passed to other people and typically lasts for only
1 day. Severe illness is rare.
84

85. Prevention –
• The most important treatment is plenty of fluids.
Medicines may be given to decrease vomiting and
nausea.
• Patients with severe illness may require intravenous
fluids in a hospital.
85

86. How can staphylococcal food poisoning be
prevented?
• Wash hands and under fingernails thoroughly with
soap and water before handling and preparing food.
• Do not prepare food if you are ill.
• If you have wounds or infections on your hands or
wrists, wear gloves while preparing food.
• Keep kitchens and food serving areas clean.
86

87. • If food is to be stored longer than two hours, keep hot
foods hot (warmer than 140°F) and cold foods cold (40°F
or colder).
• Store cooked food in a wide, shallow container and
refrigerate as soon as possible.
87

88. Aflatoxins
• Mycotoxins produced by Aspergillus flavus and Aspergillus
parasiticus.
• Hepatotoxic and potent carcinogen.
• Moisture level above 16% and temperatures from 11-17oC
favor aflatoxin formation.
• Control:
• Storage of food grains after drying (<10%).
• If contaminated, food should not be consumed.
• Health education regarding toxic effects of infected food
grains.
88

89. • These fungi infest foodgrains such as groundnut, maize,
parboiled rice, sorghum, wheat, rice, cotton seed and
tapioca under conditions of improper storage, and produce
aflatoxins of which B1 and G1 are the most potent
hepatotoxins, in addition to being carcinogenic.
• Aflatoxicosis is quite a public health problem in India.
• The latest report (1975) of 400 cases of aflatoxin poisoning
including 100 deaths from Banswada and Panchmahal
districts of Rajasthan and Gujarat respectively highlight
the problem in India.
• Aflatoxin B1 has also been detected in samples of breast
milk and urine collected from children suffering from
infantile cirrhosis, Attempts are also being made to relate
aflatoxin with human liver cirrhosis.
89

90. Ergot
• Field fungus: Claviceps fusiformis.
• Blackish mass, seeds grow black and irregular,
harvested along with the food grains.
• Safe limit: 0.05 mg/ 100 gms of food material.
• Acute Ergotism – nausea, repeated vomiting, giddiness
and drowsiness; sometimes fatal.
• Chronic Ergotism – painful cramps in limbs, peripheral
gangrene.
• Removal: hand picking, floatation in 20% salt water,
air floatation.
90

91. Epidemic dropsy
• Cause: Sanguinarine in Argemone oil (Argemone mexicana
– Prickly poppy).
• Symptoms: sudden, non-inflammatory, bilateral swelling
of legs, often associated with diarrhoea; dyspnea, cardiac
failure and death; mortality = 50%.
• Tests for contamination:
• Nitric Acid Test: development of brown to red-orange
colour (sensitivity 0.25%).
• Paper chromatography test: sensitivity 0.0001%.
91

92. • The condition was first reported by Lyon in 1877
from Calcutta and has since occurred in other
countries including the Fiji Islands, Mauritius,
Madagascar, South Africa and Burma (Myanmar).
92

93. • In India, it has been reported from time to time from the
States of West Bengal, Bihar, Orissa, Madhya Pradesh,
Uttar Pradesh, Gujarat, Maharashtra and Delhi, generally
sparing South Indian States where the predominant
cooking fat is coconut oil.
• The outbreak of epidemic dropsy in New Delhi, during
the rainy season of 1998 was of one of the most severe
forms and 2552 cases were reported and 65 deaths
occurred between 5 August and 12 October,
93

94. Endemic ascitis
• In Kusmi Block of Sarguja district in Madhya Pradesh
during 1973 and again during 1976, an outbreak of rapidly
developing ascites and jaundice was reported among the
Nagesia tribals.
• Both the sexes and all the age groups, except infants, were
affected. The overall mortality was 40 per cent.
• Cause: millet Panicum miliare (gondhli) contaminated
with Crotalaria (jhunjhunia); hepatotoxic alkaloids.
• Symptoms: rapidly developing ascitis with jaundice.
• Control:
• Deweeding jhunjhunia.
• Sieving to remove smaller jhunjhunia seeds. 94

95. • Enacted by the Indian Parliament in 1954, with the
objective of ensuring pure and wholesome food to the
consumers and to protect them from fraudulent and
deceptive trade practices, the Prevention of Food
Adulteration (PFA) Act was amended in 1964, 1976 and
lately in 1986 to make the Act more stringent.
Prevention of Food Adulteration Act,
1954
95

96. • A minimum imprisonment of 6 months with a
minimum fine of Rs.1000 is envisaged under the Act for
cases of proven adulteration.
• Whereas for the cases of adulteration which may render
the food injurious to cause death or such harm which
may amount to grievous hurt, the punishment may go
up to life imprisonment and a fine which shall not be
less than Rs.5000.
96

97. Food adulteration is a social evil.
The general public, traders, and Food Inspectors are all
responsible for perpetuating this evil –
1. The public, because of lack of awareness of the dangers
of adulteration and their general disinterest;
2. The traders, for their greed for money, and
3. Food inspectors who find food adulteration a fertile
ground to make easy money.
97

98. • Unless the public rises up against the traders and
unscrupulous food inspectors, this evil cannot be
curbed. It is here the voluntary agencies and consumer
guidance societies can play a vital role.
98

99. Food Fortification
• WHO – “The process whereby nutrients are added to
foods (in relatively small quantities) to maintain or
improve the quality of the diet of a group , a
community or a population.”
99

100. History of Food Fortification
• Iodised Salt was used in the United States before World
War II.
• Niacin - bread in the USA since 1938.
• Vitamin D - margarine in Denmark in early 50’s.
• Vitamin A & D - Vanaspati (hydrogenated Vegetable Oil) in
India since 1954 as per mandate.
100

101.  Folic acid was added to bread for preventing neural
tube defects in infants in 60’s.
 Over the last 3 decades fortification of foods has
become a public health measure for preventing
deficiencies of Vitamin -A, Iron, Folic acid and Iodine.
101

102. Need For Regulation For Micronutrient
Fortification Of Staple Foods
• Fortification is the purpose of preventing or correcting a
demonstrated deficiency of one or more nutrient in the
population or specific population groups .
102

103. Fortification of food under the
government supported programmes
a) Fortification of Integrated Child Development
Services(ICDS) supplementary cooked food.
b) Fortification of food for the Mid Day Meal.
c) Fortification of factory produced Ready-to-Eat
(RTE) foods.
d) Fortification of wheat flour supplied through
Targeted Public Distribution System(TPDS).
103

104. • However, for the packaged foods available in the open
market there are no clear guidelines on nutrients that
can be fortified or are permissible under law.
• Under the Prevention of Food Adulteration Act (PFA),
The Food Safety and Standards Act (FSSA) voluntary
fortification guidelines are only given for:
 Whole Wheat flour (Atta) and
 Refined wheat flour (Maida)
104

105. Vehicles for fortification with combinations of
micronutrients
Vehicles Micronutrients
Edible common salt iron and iodine
Whole wheat flour & Maida iron, folic acid, calcium, zinc
Rice iron, folic acid, calcium, zinc
Vegetable oils vitamins A & D
Milk and Dairy products vitamin D, A, iron, folic acid,
calcium, Omega-3,6 fatty acids
ICDS supplementary foods iron, folic acid, calcium, zinc
Sugar vitamin A 105

106. Criteria for Fortification
• Nutrient deficiency should be widespread.
• The vehicle food must be consumed by the target group.
• The high consumption of fortified food will not lead to
toxicity.
• Addition of micronutrient should not change the taste,
colour, flavour, texture and shelf- life of the food item.
106

107. • The item of food should be centrally controlled and
monitored.
• The cost of fortification should be affordable.
107

108. Approaches For Arriving At Fortification
Levels
• National RDA of nutrients.
• Prevalence of deficiency in the region.
• Per capita consumption of food vehicle to be fortified.
• Current dietary habits of the population.
• Stability of the nutrient in the food being fortified.
• Chemical sources.
108

109. Advantages
• Providing certain nutrients simultaneously in the
same food improves the utilization of certain vitamins
and minerals, e.g. vitamin C enhances the absorption
of iron.
• Providing nutrients through the regular food supply
and distribution system reduces costs.
109

110. Disadvantages
• Shelf life of fortified milled cereals is reduced.
• Regular quality control is essential.
• Prolonged cooking of fortified food leads to 90% loss of
vitamin C.
• Fortified commodity is more expensive .
110

111. Future Challenges of Food Fortification
1. Create community awareness about benefits of food
fortification.
2. Private Sector, Governments & International Agencies
need to make commitments for investing in food
fortification.
3. Ensure increased availability of fortified foods to the
vulnerable groups of populations.
111

112. 4. Governments & International Agencies should
encourage fortification by way of tax concessions or
duty rebates.
5. Regulatory authorities to recommend Uniform Food
Fortification Guidelines to the group countries.
6. Develop Technologies that will produce the Futuristic
food.
112

113. FOOD PRESERVATION
• Preservation of food is necessary because food is liable for
spoilage due to the action of micro-organisms (moulds,
yeast. Bacteriae etc.) insects and enzymes.
• Eg) Aspergillus flavus on ground nuts produce aflatoxin,
consumption of which results in aflatoxicosis.
• Yeast – on fruits, convert sugar into alcohol and carbon
dioxide.
• Anaerobic bacteria – spoil tinned food.
• Aerobic bacteria – spoil milk, egg, meat, vegetables etc. 113

114. Prolong
the life
of food
Preserve
nutritive
value
Add
variety to
preparati
on
Make food
available
in off
seasons
Save time
in
procure
ment
Avoid
wastage of
food
114
Prevent
entry of the
organism
by air tight
package
Maintain
asepsis
Make
liquids free
from
bacteria by
filtration
through
porcelain
filters
Destroy
enzymes by
blanching
eg)
pasteurizatio
n of milk
Destroy
pathogens
by
irradiation
of fruits
and
vegetables
etc
Objectives Of Food Preservation Principles Of Food Preservation

115. Bacteriostatic Methods
Dehydration
Coating/Glazing
Salting
Chemicals &
Refrigeration
Bactericidal Methods
Heating
Smoking
Canning
Irradiation
115
METHODS OF FOOD PRESERVATIONS

116. • Dehydration : For example, removal of moisture from fruits,
chilies, preparation of milk powder from milk etc.
• Coating/ Glazing : For example, a coat of sodium silicate over
the egg, closes the pores and prevents spoilage.
• Salting : For example, lemon is best stored in pickling.
• Chemicals : For example, benzoic acid is used for food
preservation.
116

117. • Refrigeration/ chilling: For example, keeping the fruits,
vegetables, milk, egg, meat, drink, etc. in the
refrigerator, prevents the growth of pathogens.
Digestibility and food values are not affected.
• Heating : For example, pasteurization of milk. However,
spores are resistant to heat.
• Smoking : For example, smoking of meat and fish.
117

118. • Canning : For example, hot food is put inside the can and
again heated. Then the can is sealed. This makes the can
air – tight.
• Irradiation : For example, irradiation with ultra-violet rays
for fruits and vegetables.
118

119. FOOD PROCESSING
Parboiling : Nutrient lost is minimized in the rice.
Parching/ Puffing : Cereals are moistened then heated.
While heating the escaping water causes the grain to swell.
Lysine is lost.
Sprouting/ Germination: Pulse grains are moistened and
stored in wet condition for 24-48 hours. The grains sprout.
Vitamin C increases 10 times. Thiamine, riboflavin and niacin
is almost doubled. Iron availability.
119

120. Fermenting : The micro-organism multiply under
the processing conditions, eg) curd from milk, rice
and urad dal for idli. Doubles the thiamine,
riboflavin and niacin.
Liming : introduction of lime in foods like butter
milk, rasam, fermented mixture. Prevents
destruction of thiamine and riboflavin.
120

121. Sanitation Of Food Establishments
(Restaurants, Eating Houses)
Model Public Health Act – 1955
121
Location Floor Rooms
Walls
Lighting &
Ventilation
Kitchen
Store room Furniture
Collection
of refuse
Washing
utensils
Water
supply

122. Food Handlers :
• Carriers of various diseases such as typhoid,
diarrhea, dysenteries, enteroviruses, viral hepatitis,
amebiasis, ascariasis, strepto and staphylococcal
infections.
122
Prelacement through medical
examination to exclude the presence of
suffering of the systemic diseases.
Day to day health appraisal should be
made.
Should abstain from their duty whenever
they develop septic skin lesions,
respiratory and intestinal symptoms,
otitis media or any thing till they cure
bacteriologically.

123. Undergo periodical medical check up.
Take the treatment promptly.
Educated to maintain a high standard of
personnel : Hair, nails overall and
habits.
123

124. Food Standards
1. Codex Alimentarius :
Collection of international food standards recommended
by FAO and WHO.
2. PFA-Standards :
Its purpose is to obtain a minimum level of quality of food
stuffs attainable under Indian conditions.
124

125. 3. Agmark Standards: Gives the consumer an
assurance of quality in accordance with
standards laid down.
4. Bureau Of Indian Standards : The ISI mark on
any article of food is a guarantee of good quality.
125

126. Codex Alimentarius
• The Codex Alimentarius or "Food Code" was established by
FAO and the World Health Organization in 1963 to develop
harmonised international food standards, which protect
consumer health and promote fair practices in food trade.
• Public concerns about food safety issues are often placing
Codex at the centre of global debates.
• Biotechnology, pesticides, food additives and contaminants
are some of the issues discussed in Codex meetings.
126

127. • Codex standards are based on the best available science
assisted by independent international risk assessment
bodies or ad-hoc consultations organized by FAO and
WHO.
• Codex members cover 99% of the world's population.
• More and more developing countries are taking an
active part in the Codex process - in many cases assisted
by the Codex Trust Fund, which strives to finance - and
train - participants from such countries to enable
efficient participation.
127

128. • As of 2012, there were 186 members of the Codex
Alimentarius Commission: 186 member countries and
one member organization, the European Union (EU).
• There were 215 Codex observers: 49 inter-governmental
organizations, 150 non-governmental organizations, and
16 United Nations organizations.
128

129. 129

130. Agriculture Produce (Grading
and Marking) Act (AGMARK)
• In order to have a systematic marketing of Agricultural
Produce on the basis of well defined quality, Indian
Legislature in 1937 passed an act known as “Agriculture
Produce (Grading and Marking) Act, 1937.
• This act is not mandatory. It is permissive in nature. It is
one’s choice to go for Agmark grading, if one can meet their
specifications.
130

131. • Rules under this Act are called “General Grading and
Marking Rules, 1937”. Rules have been revised in 1988.
• Agmark is the exclusive property of Govt. of India. It is
not a private trade mark.
• Directorate of Marketing & Inspection (DMI) is the
authority on the Agmark whose head quarter is now at
Faridabad and branched head quarter is at Nagpur.
131

132. • Under the Agricultural Produce Act, 1937-grade standards
are given for agricultural (special, good, fair, ordinary etc
depending upon the degree of quality, type of
composition) and allied commodities like cereals, oil
seeds, oils, creamery butter, ghee, legumes, eggs etc.
• These grades are known as “Agmark Standards” and this
way of categorizing or grading the agricultural products in
terms of their chemical composition or quality is called
“Agmark Grading”.
132

133. Objectives of Agmark Scheme
• To assure the consumers a product of pre-tested quality
& purity.
• To enable the producer of good quality products to have
better returns.
• To have a sale of the product in the market with a uniform
composition and well defined quality.
• To eliminate the malpractice of adulteration in the
movement of the product from producer to consumer. 133

134. 134

135. Bureau of Indian Standards (B.I.S)
• Responsible for formulating National Standards for various
types of articles (both edible & non-edible i.e. food & non-
food articles e.g. live stock feed, cattle housing, equipments,
dairy products, food additives, food hygiene), testing
apparatus and methods etc.
• The old name of this organization was ISI (Indian Standards
Institution), which was established in 1947.
• The new name i.e. BIS came into existence from 1st April,
1987 under the BIS Act 1986. 135

136. • BIS has launched Food Safety Management Systems
(FSMS) Certification IS/ISO 22000 scheme which
envisages grant of FSMS Certification licence to
organizations according to IS/ISO 22000.
• Structure of BIS/ Members of BIS -
Minister for food and civil supplies is the President of BIS
136

137. Members of BIS include:
• Members of Parliament,
• Ministers of state govts.,
• Nominees of central Govt. Ministries and departments,
• Farmers community,
• Consumers organizations,
• Academic institutions,
• Research institutions,
• Industry and
• Professional Associations.
137

138. OBJECTIVES and FUNCTIONS OF BIS
• To formulate Indian standards for various articles,
processes, methods of test, codes of practices etc and
promote their implementation.
• To promote the Concepts of standardization and
Quality control in industries.
• To coordinate the efforts of producers and users for
making improvements in the materials, products,
processes and methods.
• To establish testing laboratories of its own. 138

139. • To operate laboratory recognition scheme to meet the
requirements of testing.
• To offer technical and consultancy services within and
outside the country.
• To have cooperation and coordination with
international standard making bodies like ISO.
139

140. FSSA, 2006
• Food Safety and Standards Bill piloted by Ministry Of
food Processing Industries , passed by parliament in
Monsoon session and approved by President in
September, 2006.
140

141. Definition of Food Under FSSA ACT, 2006
• Any substance, whether processed, partially processed or
unprocessed, which is intended for human consumption &
includes primary food i.e. all raw produce except those in
hands of the grower, farmer, fisherman etc., genetically
modified or engineered food or food containing such
ingredients, infant food, packaged drinking water, alcoholic
drink, chewing gum, & any substance, including water used
into the food during its manufacture, preparation or
treatment.
141

142. WHY FSSA ACT?
• Multiplicity of food laws, standard setting and enforcement
agencies for different sectors of food.
• Varied Quality/Safety standards restricting innovation in food
products.
• Thin spread of manpower, poor laboratories infrastructure
and other resources non-conducive to effective fixation of
standards.
142

143. • Standards rigid and non-responsive to scientific
advancements and modernization.
• Poor Information dissemination to consumer level.
143

144. • Food safety and standards (packaging and labelling)
regulations, 2011.
• Food safety and standards (food products standards
and food additives) regulations, 2011 part I and II.
• Food safety and standards (prohibition and
restrictions on sales) regulations, 2011.
• Food safety and standards (contaminants, toxins and
residues) regulations, 2011.
• Food safety and standards (laboratory and sample
analysis) regulations, 2011. 144

145. • The Act comprises of following acts and regulations:
145

146. Objectives of FSSAI
• To consolidate the laws relating to food.
• To establish food safety and standards authority of India
for laying down science based standards for food.
• To regulate the manufacture, storage, distribution, sale &
import of food products.
• To ensure availability of safe & whole food for human
consumption.
146

147. Salient feature of the Act
• Multiplication of food regulations/multi-level and multi-
department control for all matters relating to Food Safety
and Standards, Regulations and Enforcement.
New additions to the act : Movement of multi-level control
and provision of single window to guide and regulate–
manufacture, marketing, processing, handling,
transportation, import and sale of food.
147

148. • Integrated response to address the Strategic issues viz.,
Novel foods, Health Foods, Nutraceuticals, GM foods,
International trade etc.
• Enforcement of the legislation by the State
Governments/ UTs through the State Commissioner &
the officers for Food Safety, and Panchayati
Raj/Municipal bodies.
148

149. • Consistency between domestic and international food
policy measures without reducing safeguards to public
health and consumer protection.
• Dissemination of information on food–enable consumer
to make informed choices.
• To ensure that all food meets consumers’ expectations in
terms of nature, substance and quality and is not
misleading.
149

150. • To provide legal powers and specify offences in relation to
public health and consumers’ interest.
New enforcement structure:
• To expedite the disposal of cases - compounding and
adjudication of cases–to reduce Court’s workload.
• Graded penalty/punishment depending upon the gravity of
offence.
150

151. Scope of the Act
• The Act covers activities throughout the food distribution
chain, from primary production through distribution to
retail and catering.
• The Act gives the Government powers to make regulations
on matters of food safety.
• The Food Safety & Standards Authority of India is the
principal Government Authority responsible for preparing
specific regulations under the Act.
151

152. Functions of Authority
• To regulate, monitor the manufacture, processing,
distribution, sale and import of food to ensure its safety
and wholesomeness.
• To specify standards, guidelines for food articles.
• Limits for Food additives, contaminants, veterinary drugs,
heavy metals, mycotoxin, irradiation of food, processing
aids.
152

153. • Mechanisms & guidelines for accreditation of
certification bodies engaged in Food Safety
Management Systems Certification(FSMS).
• Quality control of imported food.
• Specify food labelling standards including claims on
health, Nutrition, special dietary uses & food category
systems.
• Scientific advice and technical support to central / state
governments.
153

154. Key Elements of FSSAI 2006
 Food safety management system
 Risk assessment
 Communication
 Product recall
 Good Hygiene Practices
 Penalty for unhygienic processing
 Covers all commercial food
 Packaging & labeling including nutrition
 Guidelines for imported food 154

155. 155

156. 156
Manufacturing/Processin
g including sorting,
grading etc.
 Packaging
Relabeling ( by third
party under own packing
and labeling)
Storage/Warehouse/Cold
Storage
 Retail Trade
 Wholesale Trade
 Distributor/Supplier
Transporter of food
Milk collection/chilling
Slaughter House
Solvent extracting unit
Solvent extracting and oil-
refining plant
Importing
Catering, dhaba or any
other food vending -
establishment
 Club /canteen
Who Require License:
License / Renewal of license under FSSA,
2006 for kind of business

157. 157

158. APPELATE
TRIBUNAL
FOOD SAFETY
COMMISSIONER
FOOD SAFETY
OFFICER
ACCREDITED LAB
REFERAL LAB
FOOD ANALYST
DESIGNATED
OFFICER
ADJUDICATING
OFFICER
SPECIAL
COURT
Regulatory enforcement at
State
158

159. Penalties
- Substandard food: Upto Rs. 2.00 lakhs.
- Misbranded: Upto Rs. 3.00 lakhs.
- Misleading advertisement : Upto Rs. 10.00 lakhs.
- Food with extraneous matter: Upto Rs. 1.00 lakhs.
- Fail to meet the requirements as directed by FSO: Upto
Rs. 2.00 lakhs.
159

160. - Unhygienic / unsanitary preparations: Upto Rs. 1.00
lakhs.
- Adulterant not injurious to health: Upto Rs. 2.00 lakhs.
- Adulterant injurious to health: Upto Rs. 10.00 lakhs.
- Unsafe food – but does not cause immediate injury : 6
months imprisonment with fine of Rs.1.0 lakh.
160

161. 161

162. Difference PFA & FSSAI
162

163. 163

164. 164

165. 165

166. Food hygiene
166

167. • Food hygiene are the conditions and measures necessary
to ensure the safety of food from production to
consumption.
• Food can become contaminated at any point during
slaughtering or harvesting, processing, storage,
distribution, transportation and preparation.
• Lack of adequate food hygiene can lead to food borne
diseases and death of the consumer.
167

168. MILK HYGIENE
• Milk is more responsible and efficient vehicle for
spread of diseases comparatively.
• Because it is a good medium for organisms to grow.
• Most commonly adulterated.
• Liable for contamination from animals, human
beings and environments.
168
Milk borne diseases
Disease of animals
transmitted to man
Salmonellosis,
brucellosis,
tuberculosis, Q-fever,
foot and mouth disease,
anthrax etc.
Diseases of man
transmitted to others
Water borne diseases eg)
viral hepatitis A & E,
typhoid, diarrhea,
dysentery, amoebiasis,
giardiasis,ascariasis,
staphylococcal food
poisoning

169. Prevention of
milk borne
diseases
Hygienic dairy Pasteurization Sterilization
169

170. PASTEURIZATION:
• Defined as a process of preservation of milk, wherein the
milk is heated to such temperature and for such a period of
time so as to destroy all the pathogens in it and to preserve
the nutritive value of it without changing the color, smell,
taste, flavor and composition.
• Example of prophylactic disinfection procedure.
170

171. Methods of pasteurization:
• Holder method: (Vat process) In this method, milk is
heated to 65 degree Celsius (145-150 degree Fahrenheit)
and maintained at this temperature for 30 minutes and
then suddenly cooled to a temperature below 5 degree.
Recommended for small and rural communities.
• Flash process: High temperature and short time process
(HTST) In this method, milk is heated to 72 degree Celsius
and maintained for at least 15 seconds and then rapidly
cooled to less than 5 degree. Recommended for urban
areas for large quantity of milk. 171

172. • Ultra High temperature (UHT) process : In this
method milk is heated in two stages. In the first stage,
heating is done under normal pressure to 88 degree
Celsius for few seconds, then in second stage it is heated
to 125 degree Celsius under pressure for few seconds only.
It is then rapidly cooled and bottled quickly. After
bottling the milk is kept in cool temperature until it
reaches the consumers.
172

173. STERILIZATION : This is done in the milk cookers by
heating milk to 100 degree Celsius for 20 to 30 minutes.
This process not only destroys 100 % pathogens but also
spores.
Disadvantage: Diminishes the nutritive value.
TESTS FOR MILK
1. Test for pasteurization
2. Test for adulteration
173

174. Test for pasteurization:
1. Phosphatase test : Done on a principle that enzyme
phosphatase is destroyed when the milk is heated.
• Buffer (disodium phenyl phosphatase) is added and
incubated. If the enzyme is presents, it acts upon the
buffer and liberates the phenol, Indicated by adding
Folin’s reagent – turns blue.
174

175. Tests for adulteration:
• Specific gravity : Should be between 1028-1032. If less
water present. High – starch, sugar or skimmed milk
powder. Recorded by using lactometer.
• Fat content: Fat meter used. Low fat content- addition
of water.
• Iodine test: Few drops of iodine are added to 5ml milk.
Blue color indicates presence.
175

176. • Cane sugar: Add HCl acid and few grains of resorcin to
test sample. Red color indicates addition of sugar in milk.
•Methylene blue test : This is to detect the destruction of
bacilli. 1ml of methylene blue is added to 10 ml of milk
and incubated in water bath for 5 hours. Discoloration
indicates the presence of bacteria.
• Standard plate count : Permissible limit is 30,000
bacteria per ml pasteurized milk.
176

177. • Coliform count : Coliform organisms completely
destroyed. So they should be absent or zero in count in
any 1ml of sample of milk.
177

178. MEAT HYGIENE
• The term meat include all flesh foods.
• Diseases transmitted through meat :
- Cysticercus cellulose of taenea solium through pork.
- Cysticercus cellulose of Tinea Saginata through beef.
- Liver flukes through sheep i.e. fasciola hepatica.
- Trichenella spiralis through pork.
- Bacterial infections such as anthrax, actinomycosis,
tuberculosis.
- Food poisoning such as botulism through canned food.
178

179. • Antemortem Examination – Inspection of animals before
slaughtering should be done.
• Postmortem Examination – Inspection of meat. It should
not be pale pink and deep purple tint. Not elastic. Little or
no odor. Should not shrink on cooking.
• Inspections and maintenance of slaughter houses should be
done.
179

180. • Inspection of fish :
- Firm and stiff to touch
- Tail should not drop when held flat
- Eyes should not be sunken
- Gills should not be muddy or pale
- Scales not easily detachable
• Consumption of stale fish is condemned
180

181. • Fish is an intermediate host of a tapeworm
• Pathogens : Vibrio parahemolyticus, Salmonella species,
Clostridium botulinum type E.
• Fish poisoning and urticarial.
TINNED MEAT & FISH :
- Bulge of tin indicates decomposition
- On palpation – internal pressure due to gas formation and
vacuum due to hole
- On shaking if sloppy sound present – decomposition
- On opening smell should be little or not present.
181

182. • The Five Keys to Safer Food by WHO
1. Keep clean
2. Separate raw and cooked
3. Cook thoroughly
4. Keep food at safe temperatures
5. Use safe water and raw materials
182

183. • In 2001, WHO identified the need to create a global
message easy to adopt and adapt to educate all food
handlers, including consumers.
• Widely adopted by countries (over 100 countries) the Five
keys to Safer Food poster is available in 87 languages.
• Over the past years, the Five Keys to Safer Food have
become an international reference source and are
recognized as one of the best WHO global risk
communication message.
183

184. WHO developed
184
In 2012
• Five Keys to growing safer
fruits and vegetables:
promoting health by
decreasing microbial
contamination
In 2015
• Five keys to growing safer
aquaculture products to
protect public health.
• To encourage hygienic
practices from farm to table
• To prevent food borne diseases
outbreaks
• To promote understanding of
the links between the health of
humans, animals and the
environment
• To build healthy market places
• To improve community health
• To aid in achieving the UN
Sustainable Development
Goals (SDGs)

185. Food surveillance
• Objective - to ensure that the food supplied in the market
is safe.
• In the absence of an effective system, the consumer can be
exposed to chemical and microbiological contaminants,
causing a variety of food borne diseases.
• The effectiveness of the food safety system can be judged by
the frequency and extent of diseases. In the absence of
requisite data it is not possible to assess the present state
and size of the problem. 185

186. Ban on Maggi
• June 3, 2015 – The New Delhi Government banned the sale
of Maggi in New Delhi stores for 15 days.
• June 4, 2015 – The Gujarat FDA banned the noodles for 30
days after 27 out of 39 samples were detected with
objectionable levels of metallic lead and Assam banned
sale. 30 days after tests were carried out at the state public
health laboratory concluded that monosodium glutamate
and an excessively high amount of lead.
186

187. • On June 4, 2015 the government of Tamil Nadu banned
Maggi foods due to an unacceptable amount of lead
and other components.
• June 5, 2015 – The Andhra Pradesh Government also
banned Maggi foods.
• Also on June 5, 2015, the Food Safety and Standards
Authority of India (FSSAI) ordered a recall of all nine
approved variants of Maggi suggesting that they were
unsafe and hazardous for human consumption.
• June 6, 2015 – The Central Government of India banned
nationwide sales of Maggi noodles for an indefinite
period.
187

188. • July, 2015 – The Bombay High Court allowed the export of
Maggi while the ban in India remained.
• August 2015 – Tests performed by the US health regulator
FDA showed no dangerous lead levels in the products.
• On 13 August 2015, the nationwide ban was struck down
by the Bombay high court. The court stated that proper
procedure was not followed in issuing the ban and called
into question the test results, as the samples were not
tested at authorized laboratories accredited to
the National Accreditation Board for Testing and
Calibration Laboratories (NABL)
188

189. 189

190. Cadbury's Dairy Milk
• In 2003 the brand had to face the wrath of angry parents and
loyal customers over the reports of worms found in
Cadbury's Dairy Milk in Maharashtra.
• Cadbury responded by stating that this contamination was
not possible at the stage of production but could have
resulted from the lack of proper storage at the retailer's end.
190

191. • However, Maharashtra's Food and Drug Administration
(FDA) Commissioner came cracking down and in an
interview said, "It was presumed that worms got into it at
the storage level, but then what about the packing -
packaging was not proper or airtight, either ways it's a
manufacturing defect with unhygienic conditions or
improper packaging."
191

192. Coca-cola and pesticides
• In the year 1977, when the Indian government questioned
Coke about its 'secret recipe' and what went into making it, it
pulled out of India.
• "In 1993 Coca-Cola re-entered India after a prolonged absence.
• Pesticides was first reported in the year 2003. It rose again
in the year 2006 when an environmental group called Centre
for Science and Environment claimed that sodas sold by Pepsi
and Coca- Cola were laced with pesticides.
192

193. • The western coastal state of Gujarat and the state of
Madhya Pradesh, in central India, banned the sale of the
soft drinks in schools and government offices, after tests
on 11 products made by the two companies showed high
pesticide levels, up to 24 times the recommended
limit.
• The companies were also attacked for running bottling
plants in Kerala which was allegedly leading
to water pollution, ground water depletion,
affecting agriculture produce and causing health
issues. The health ministry of India then formulated
standards for pesticides in carbonated drinks.
193

194. 194

195. Kinder joy
• Originally intended for children, it's also popular with adult
collectors and has the form of a chocolate egg containing a
small toy.
• It is also banned from being imported. According to the U.S
Food and Drug Administration (FDA) Kinder Eggs could be a
choking hazard due to the small toy parts embedded in them.
A 1938 U.S federal law bans such non-edible objects to be
embedded within food products.
195

196. Food Poisoning
• Refers to any illness
involving a combination of
intestinal symptoms such
as nausea, vomiting and
diarrhea after ingestion of
contaminated food.
• Short incubation period
• Absence of secondary
cases.
• Epidemiology features :-
History of ingestion of
common food marriages,
party, mid day meal)
• A group of person affected
simultaneously.
Food Borne diseases
• Caused by a wide variety
of pathogens and toxins.
• vary dramatically in terms
of how soon symptoms
begin after eating or
drinking the
contaminated food, the
length of illness, and when
and how well a person
recovers.
• Many germs or pathogens
that can contaminate food
items may be transmitted
by other means, such as
contact with infected
animals, contact with ill
persons, or even as a result
of laboratory accidents.
• Could also be through
faeco oral route.
Food Intoxication
• Food-related illnesses fall
generally into two
categories: intoxication
and infection.
• Naturally occurring toxins
in the food grains
• Toxins produced due to
fungi.
• Long incubation periods
compared to food
poisoning.
• Various factors like
socioeconomic status
involved.
• Reversibility of the
pathology in such cases is
questionable.
196North Carolina Public Health– Department of Health and Human services
http://epi.publichealth.nc.gov/cd/diseases/food.html

197. Prevention and social measure
• Action at family levels:
Through community health workers and multipurpose
workers :
- Educating the husband and wife both about the selection of
right kind of local food.
- Planning of nutritional adequate diet within their budget.
- Sanitation of the food handler, kitchen. ( hand wash)
197

198. - Vegetable and fruits washing and setting away from flies.
- Harmful food taboo and dietary prejudice should be
identified and corrected.
- Action also needed to counter misleading commercial
advertisements especially with regards to baby food.
- Awareness about adulteration and Food standards.
198

199. Action at the community level:
• Analysis of socio-economic status of the population and
food intake as well the disease in the particular community
representative sample using a standardized
methodologies.
• The health education, improvement of food quality and
sanitation should be done.
• Various policies should be evolved for food safety and
standards.
199

200. Action at national level:
• Drive policy and prevention with data and analyses.
• Investigate outbreaks to stop current and prevent future
foodborne outbreaks.
• Address challenges of culture-independent diagnostic
testing with advanced technologies.
• Support state and local public health and other partners to
fulfill their primary roles in addressing food safety
priorities.
200

201. • Improve environmental public health practice to
prevent food-borne illness outbreaks at restaurants
201

202. National Survey on Adulteration of Milk 2011
(snap shot survey) -
• The survey was carried out by the Regional Offices of the
FSSAI located at Chennai (Southern Region), Mumbai
(Western Region), Delhi (Northern Region), Guwahati,
(North Eastern Region) and Kolkata (Eastern Region) with
the following objectives:
1. To identify the common adulterants in milk in rural and
urban areas of different states.
2. To find out the non conforming samples in loose and
packed milk.
202

203. • Testing of samples for the presence of common
adulterants such as Fat (%), SNF (%), Neutralizers,
Acidity, Hydrogen Peroxide, Sugar, Starch, Glucose, Urea,
Salt, Detergent, Skimmed milk powder, Formalin and
Vegetable fat .
• The total conforming samples to the FSSA standards were
565 (31.5%). The total non-conforming samples were
found to be 1226 (68.4%) .
203

204. • The non-conforming sample in the descending order of
percentage with respect to the total sample collected in
different states were as follows: Bihar (100%), Chhattisgarh
(100%), Daman and Diu (100%), Jharkhand (100%), Orissa
(100%), West Bengal (100%), Mizoram (!00%), Manipur (96%),
Meghalaya (96%), Tripura (92%), Gujarat (89%), Sikkim (89%),
Uttrakhand (88%), Uttar Pradesh (88%), Nagaland (86%),
Jammu & Kashmir (83%), Punjab (81%), Rajasthan (76%) Delhi
(70%), Haryana (70%), Arunachal Pradesh (68%), Maharashtra
(65%), Himachal (59%), Dadra and Nagar Haveli (58%), Assam
(55%), Chandigarh (48%), Madhya Pradesh (48%), Kerala
(28%), Karnataka (22%), Tamil Nadu (12%), and Andhra
Pradesh (6.7%).
• All the sample in Goa and Puducherry conformed to the
standards.
204

205. • A 2011 report of Food Safety and Standards Authority of
India (FSSAI) which said that over 68% of the milk sold
in the market found adulterated.
The report said that cases of milk adulteration was
rampant in the country and the situation was worst in
Bihar, Chhattisgarh, Odisha, West Bengal, Mizoram,
Jharkhand and Daman and Diu where adulteration in
milk was found up to 100%.
205

206. The study indicates that addition of water to milk is most
common adulterant.
1) Addition of water not only reduces the nutritional value of
milk but contaminated water may also pose health risk to
the consumers.
2) It also shows that powdered milk is reconstituted to meet
the demand of milk supply. All state /UT enforcement
authorities may specifically check whether the declaration
of new FSSAI rules is being complied to.
3) The study also indicated the presence of detergent in some
cases. Consumption of milk with detergent may cause
health hazards and indicates lack of hygiene and sanitation
in the milk handling.
206

207. MID DAY MEAL ADULTERATION
• A mid-day meal being served to students in Delhi, as it
emerged that only 50 out of 280 meals tested in the
Capital passed the required quality tests.
• Navsrijit Prathmik Vidhayala at Gandaman Dharmasati
village in Saran district, Bihar procured adulterated oil. It is
alleged that the mustard oil supplied to the school had been
kept in a container of the organophosphorous pesticide.
207

208. • In 2011 at least 39 students fell ill after consuming food,
contaminated by a dead scorpion, served under the Mid-
day Meal Scheme at their school in Orissa's Dhenkanal
district.
208

209. Some adulteration crimes in India
• An adulterated ghee manufacturing unit at Radha Nagar,
Payakapuram, Vijayawada on Jan 26, 2017, recovered 225 kg of
palmolein and 175 kg of ghee. Swarna products are sold in
various parts of Telangana, Odisha and Visakhapatnam as
well.
209

210. • One out of every five samples of food items tested by
public food safety labs in the country has been found
"adulterated and misbranded", with maximum in Uttar
Pradesh followed by Punjab and Madhya Pradesh.
• Food safety labs received 83,265 samples, of which 74,010
were tested till November 24, 2015. Out of the tested
samples, the labs found 14,599 samples were "adulterated
and misbranded",
210

211. Action at international level:
•Food and nutrition are global problems.
•International cooperation can play an important role in
mitigating the effects of acute emergencies.
•The establishment of multi lateral WORLD FOOD PROGRAM
in 1963 to simulate and promote economic and social
development as a mean of providing enough safe food.
•WHO announced the World Health Day 2015 theme April 7th
as “From Farm to Plate - Make Food Safe”.
211

212. • The campaign aims to:
1) Spur governments to improve food safety through public
awareness campaigns and highlight their ongoing actions in
this area, and
2) Encourage consumers to ensure the food on their plate is
safe (ask questions, check labels, follow hygiene tips).
212

213. Conclusion
• Food related diseases and food adulteration is a public health
significant problems.
• One of the social evils.
• Unless the complete awareness comes in the public the threat
will persist.
• It is here the voluntary agencies and consumer guidance
societies can play a major role.
• As a public health professional major strategies to approach
the public for awareness should be formulated.
213

214. References
• http://www.fssai.gov.in/MediaCenter/Presentations.aspx
• http://www.fssai.gov.in/home/fss-legislation/food-safety-and-
standards-act.html
• Park K. Textbook of Preventive and Social Medicine. 23rd ed.
Jabalpur(India): Banarsidas Bhanot Publishers; 2015.
• WHO/FAO(1989). Techn. Rep. Ser., No. 776.
• WHO/FAO(1970). Techn. Rep. Ser., No. 453.
• WHO(1962). Milk Hygiene,Monograph Ser. No. 48. 214

215. • http://www.who.int/foodsafety/areaswork/foodborne-
diseases/en/
• http://www.fssai.gov.in/home
• Food adulteration affecting the nutrition and health of
human beings. Srivastava.S. J. Biol. Sci. Med. (2015) 1 (1):
65-70.
• http://epi.publichealth.nc.gov/cd/diseases/food.html
• http://www.fao.org/fao-who-codexalimentarius/en/
• Food Quality and Standards. Lásztity R. Eolss Publishers
Company Limited; 2009.
• http://www.foodqualityandsafety.com/article/foodregulati
onswhatisthecurrentscenarioinindia2/
215

216. • Lathyrism: The Ultimate Crippling Disease. Avik Basu. A,
Basu S.K. International Society of Environmental
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V, Rathee M.Postgrad Med J. 1999 Nov; 75(889):657-61.
• http://www.who.int/foodsafety/areas_work/food-
hygiene/5keys/en/
• http://admin.indiaenvironmentportal.org.in/files/file/sa
mple_analysed(02-01-2012).pdf
• http://www.bis.org.in/cert/fsmsfea.html.
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• Dr. M. Swaminathan. Advanced textbook on food and
nutrition. Vol-II. 2006.
216

217. 217