food adulterants, detection techniques, indian laws regarding food safety, impact on consumers, farmers, commonly used adulterants in daily used commodities
This document provides an overview of key Indian food laws: the Food Safety and Standards Act (FSSA) of 2006 and the Essential Commodities Act (ECA) of 1955. It describes the objectives and regulatory mechanisms of FSSA, which consolidated food safety laws and established the Food Safety and Standards Authority of India to regulate food manufacturing, storage, and sale. It also outlines the purpose of ECA to ensure adequate supplies of essential commodities and their equitable distribution at fair prices. The document concludes that these laws work to prevent exploitation and maintain proper food supply, protecting various stakeholders.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
This document outlines the Prevention of Food Adulteration Act of 1954 in India. The key points are:
- The objectives are to protect public health from harmful food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices.
- It defines food and adulterants, and what constitutes food adulteration. Food is considered adulterated if it contains harmful or inferior substances, among other criteria.
- It describes procedures for food inspectors to sample and analyze foods suspected of adulteration. Penalties include imprisonment and fines for those found guilty of adulteration.
- It lists various miscellaneous provisions regarding food labeling, storage, and quality standards. It also
Food adulteration refers to adding unwanted substances or removing valuable ones from food. Major incidents in India found high levels of adulteration in milk, eggs, and Maggi noodles. The Food Safety and Standards Authority of India (FSSAI) found violations in Maggi including excessive lead and misleading labeling. Many food products are commonly adulterated such as milk, spices, honey, and oils. The Prevention of Food Adulteration Act of 1954 aims to protect public health from harmful adulterated food. The FSSAI regulates food safety and standards in India.
Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for human consumption. The FDA prohibits adulterated foods, drugs, and cosmetics from being transported between states. Common food adulterants include metanil yellow, kesari dal, and argemone seeds which are added to foods like turmeric, pulses, and mustard to enhance color but can be carcinogenic if consumed long-term. Adulteration can be detected through visual examination, smell tests, chemical reactions, and examining residues left on blotting paper.
This document provides an overview of key Indian food laws: the Food Safety and Standards Act (FSSA) of 2006 and the Essential Commodities Act (ECA) of 1955. It describes the objectives and regulatory mechanisms of FSSA, which consolidated food safety laws and established the Food Safety and Standards Authority of India to regulate food manufacturing, storage, and sale. It also outlines the purpose of ECA to ensure adequate supplies of essential commodities and their equitable distribution at fair prices. The document concludes that these laws work to prevent exploitation and maintain proper food supply, protecting various stakeholders.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
This document outlines the Prevention of Food Adulteration Act of 1954 in India. The key points are:
- The objectives are to protect public health from harmful food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices.
- It defines food and adulterants, and what constitutes food adulteration. Food is considered adulterated if it contains harmful or inferior substances, among other criteria.
- It describes procedures for food inspectors to sample and analyze foods suspected of adulteration. Penalties include imprisonment and fines for those found guilty of adulteration.
- It lists various miscellaneous provisions regarding food labeling, storage, and quality standards. It also
Food adulteration refers to adding unwanted substances or removing valuable ones from food. Major incidents in India found high levels of adulteration in milk, eggs, and Maggi noodles. The Food Safety and Standards Authority of India (FSSAI) found violations in Maggi including excessive lead and misleading labeling. Many food products are commonly adulterated such as milk, spices, honey, and oils. The Prevention of Food Adulteration Act of 1954 aims to protect public health from harmful adulterated food. The FSSAI regulates food safety and standards in India.
Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for human consumption. The FDA prohibits adulterated foods, drugs, and cosmetics from being transported between states. Common food adulterants include metanil yellow, kesari dal, and argemone seeds which are added to foods like turmeric, pulses, and mustard to enhance color but can be carcinogenic if consumed long-term. Adulteration can be detected through visual examination, smell tests, chemical reactions, and examining residues left on blotting paper.
Food additives are substances added to food to preserve flavor or enhance properties. They include colors, sweeteners, emulsifiers, antioxidants, and enzymes. Colors can be artificial like coal-derived Reds or natural from plant and animal sources. Sweeteners include natural sorbitol and stevia or artificial aspartame and saccharin. Emulsifiers like mono/diglycerides are used in products like margarine and ice cream. Antioxidants like vitamin C and E prevent oxidation. Enzymes aid processes like starch breakdown. Additives are regulated and assigned E numbers in the European Union.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
1. Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for consumption.
2. Common food adulterants include metanil yellow, malachite green, argemone seeds, and starch, which are added to enhance colors or textures but can be carcinogenic or cause other health issues over long term consumption.
3. Tests can detect adulterants like detecting papaya seeds in black pepper by seeing what floats in water, or seeing if milk leaves a trail on a surface or flows quickly, indicating added water. Food safety authorities regulate packaging, labeling, and sanitation to prevent adulteration.
Food adulteration is a major issue in India. A 2012 study found that 68% of milk samples tested failed quality standards, with adulteration including detergent, fat, and urea. Eggs were also found to be contaminated. Many foods are intentionally or incidentally adulterated, posing health risks. The Food Safety and Standards Act of 2006 aims to prevent adulteration by setting standards and regulating the food industry. Selection of safe, unadulterated food requires awareness of labeling and potential contaminants.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
This document summarizes adulteration in various foods in India. It begins by defining food adulteration as the addition of inferior or foreign substances to food. It then discusses common adulterants found in fruits, spices, oils, cereals, pulses, sugar, milk and other foods. Specific adulterants like calcium carbide in bananas and wax coating on apples are outlined. Methods for detecting certain adulterants are also provided. The document also discusses the health hazards of adulteration, acts passed to prevent it, and penalties for unsafe adulterated foods in India.
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Non nutritious substance which are added to food to improve its flavour appearance texture called Adulteration in food. For case of adulteration which leads to death, lifetime imprisonment and fine not less than 5000.
Food adulteration is an old problem that involves mixing, substituting, or selling decomposed food for profit. Common adulterants include adding materials like mud, coal tar dye, or saw dust to foods. The main purposes of adulteration are economic gain and providing less food to more people. The Prevention of Food Adulteration Act of 1954 aims to prevent adulteration through standards, testing, and punishments like imprisonment. Preventing adulteration requires improvements in hygiene, food selection, storage, and education.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
During food processing numbers of toxicants are formed. In this presentation there is list of various toxicants formed and measures to protect the food from such toxicants.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
This document discusses different methods of food adulteration. It begins by defining food adulteration as reducing the quality or nature of food through adding adulterants or removing vital substances. There are three main types of food adulteration: intentional, incidental, and metallic. Some common methods of adulteration are mixing, substitution, concealing quality, using decomposed food, misbranding, and adding toxicants. The document then describes several tests that can be used to detect common adulterants in milk and sweetening agents like sugar and honey.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
This document discusses fortification of staple foods like wheat and maize flours, and rice with micronutrients. It outlines how iron, folic acid, and other B vitamins added through fortification can reduce anemia and birth defects. The document also addresses constraints of fortification like nutrient stability and costs, as well as the status of fortification in Qatar where wheat and rice are imported and voluntary fortification occurs.
1. The document defines food additives as any substance added to food during production, processing, storage, or packaging that is not a basic food ingredient.
2. There are two types of additives - intentional additives which are purposefully added to improve or change a food, and unintentional additives which may accidentally enter the food during production or processing.
3. Food additives are used for several reasons including protecting against spoilage, enabling convenience foods, fortifying foods with vitamins and minerals, improving color, flavor, and texture of foods.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
Quality assurance in milk and milk products copyChoclaty Ashish
This document discusses quality assurance in milk and milk products. It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It then discusses common adulterants added to milk like water, cane sugar and glucose. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests including Gerber Butterfat tests to check fat levels, acidity tests to check sweetness, and lactometer tests to check density. Pasteurization is also discussed as a process to purify milk and extend its freshness.
Food Adulteration Its Implications and Control Approaches in Indiaijtsrd
In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. Dr. Shashikant Pardeshi "Food Adulteration: Its Implications and Control Approaches in India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26514.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/26514/food-adulteration-its-implications-and-control-approaches-in-india/dr-shashikant-pardeshi
Food additives are substances added to food to preserve flavor or enhance properties. They include colors, sweeteners, emulsifiers, antioxidants, and enzymes. Colors can be artificial like coal-derived Reds or natural from plant and animal sources. Sweeteners include natural sorbitol and stevia or artificial aspartame and saccharin. Emulsifiers like mono/diglycerides are used in products like margarine and ice cream. Antioxidants like vitamin C and E prevent oxidation. Enzymes aid processes like starch breakdown. Additives are regulated and assigned E numbers in the European Union.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
1. Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for consumption.
2. Common food adulterants include metanil yellow, malachite green, argemone seeds, and starch, which are added to enhance colors or textures but can be carcinogenic or cause other health issues over long term consumption.
3. Tests can detect adulterants like detecting papaya seeds in black pepper by seeing what floats in water, or seeing if milk leaves a trail on a surface or flows quickly, indicating added water. Food safety authorities regulate packaging, labeling, and sanitation to prevent adulteration.
Food adulteration is a major issue in India. A 2012 study found that 68% of milk samples tested failed quality standards, with adulteration including detergent, fat, and urea. Eggs were also found to be contaminated. Many foods are intentionally or incidentally adulterated, posing health risks. The Food Safety and Standards Act of 2006 aims to prevent adulteration by setting standards and regulating the food industry. Selection of safe, unadulterated food requires awareness of labeling and potential contaminants.
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and produced under sanitary conditions. Generally, food law prohibits importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
This document summarizes adulteration in various foods in India. It begins by defining food adulteration as the addition of inferior or foreign substances to food. It then discusses common adulterants found in fruits, spices, oils, cereals, pulses, sugar, milk and other foods. Specific adulterants like calcium carbide in bananas and wax coating on apples are outlined. Methods for detecting certain adulterants are also provided. The document also discusses the health hazards of adulteration, acts passed to prevent it, and penalties for unsafe adulterated foods in India.
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Non nutritious substance which are added to food to improve its flavour appearance texture called Adulteration in food. For case of adulteration which leads to death, lifetime imprisonment and fine not less than 5000.
Food adulteration is an old problem that involves mixing, substituting, or selling decomposed food for profit. Common adulterants include adding materials like mud, coal tar dye, or saw dust to foods. The main purposes of adulteration are economic gain and providing less food to more people. The Prevention of Food Adulteration Act of 1954 aims to prevent adulteration through standards, testing, and punishments like imprisonment. Preventing adulteration requires improvements in hygiene, food selection, storage, and education.
The document discusses food standards and adulteration. It defines food adulteration as adding unauthorized substances to food or removing ingredients. There are two types of adulteration: intentional for profit and incidental due to lack of care. International food standards are set by Codex Alimentarius to protect consumers, educate them, and facilitate trade. Codex standards cover many food categories and factors like processing, hygiene, and labeling. India's food standards are formulated along Codex lines and include compulsory standards under acts like PFA and voluntary standards like AGMARK and BIS.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
During food processing numbers of toxicants are formed. In this presentation there is list of various toxicants formed and measures to protect the food from such toxicants.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
This document discusses different methods of food adulteration. It begins by defining food adulteration as reducing the quality or nature of food through adding adulterants or removing vital substances. There are three main types of food adulteration: intentional, incidental, and metallic. Some common methods of adulteration are mixing, substitution, concealing quality, using decomposed food, misbranding, and adding toxicants. The document then describes several tests that can be used to detect common adulterants in milk and sweetening agents like sugar and honey.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
This document discusses fortification of staple foods like wheat and maize flours, and rice with micronutrients. It outlines how iron, folic acid, and other B vitamins added through fortification can reduce anemia and birth defects. The document also addresses constraints of fortification like nutrient stability and costs, as well as the status of fortification in Qatar where wheat and rice are imported and voluntary fortification occurs.
1. The document defines food additives as any substance added to food during production, processing, storage, or packaging that is not a basic food ingredient.
2. There are two types of additives - intentional additives which are purposefully added to improve or change a food, and unintentional additives which may accidentally enter the food during production or processing.
3. Food additives are used for several reasons including protecting against spoilage, enabling convenience foods, fortifying foods with vitamins and minerals, improving color, flavor, and texture of foods.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
Quality assurance in milk and milk products copyChoclaty Ashish
This document discusses quality assurance in milk and milk products. It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It then discusses common adulterants added to milk like water, cane sugar and glucose. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests including Gerber Butterfat tests to check fat levels, acidity tests to check sweetness, and lactometer tests to check density. Pasteurization is also discussed as a process to purify milk and extend its freshness.
Food Adulteration Its Implications and Control Approaches in Indiaijtsrd
In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. Dr. Shashikant Pardeshi "Food Adulteration: Its Implications and Control Approaches in India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26514.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/26514/food-adulteration-its-implications-and-control-approaches-in-india/dr-shashikant-pardeshi
Food adulteration has become very common in India and poses numerous health risks. Common adulterants include chemicals, metals, and other harmful substances added to foods like milk, turmeric, ghee, sweets and others to increase profits. This intentional adulteration can cause cancer, tumors, dropsy, and other diseases. Efforts must be made by governments, industries, and communities to increase awareness, implement stricter regulations and testing, and reduce food adulteration.
This document discusses hidden hazards in the food industry that HACCP teams must consider when analyzing risks. It outlines several categories of hidden hazards, including artificial flavorings and colorings, irradiated foods, canned foods, hormone and antibiotic residues in meats, heavy metal residues in foods, and more. The document emphasizes that HACCP teams are responsible for understanding these less obvious hazards and ensuring food safety by selecting ingredients carefully, requiring proper labeling, and educating consumers on associated risks and recommended precautions.
The document discusses food adulteration in India. It begins by defining food adulteration and provides examples such as adding vanaspati ghee to desi ghee. It then discusses the different types of common food adulteration including milk, oils and grains. Specific adulterants like mineral oil, orthorticresyl phosphate and their associated health effects are outlined. The document also covers relevant food laws and regulations in India, including the Prevention of Food Adulteration Act and Agmark standards. It presents results of a public survey on awareness of adulteration and suggestions to address the issue like enforcing laws and increasing public education.
Food additives; its health hazardsFood AdulterationDrSindhuAlmas
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
The document discusses food adulteration in India. It begins by defining food adulteration and provides examples such as adding vanaspati ghee to desi ghee. It then discusses the different types of common food adulteration including milk, oils and fats, grains, and other foods. The document also outlines some of the laws and acts in India related to food adulteration. It discusses common adulterants found in foods and their associated health effects. Suggestions to address the issue of food adulteration include consumers avoiding unhygienic food sources and checking labels.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
This document discusses postharvest handling of produce. It begins by explaining that fruits and vegetables continue to respire after harvesting, using up their limited food reserves. If not handled properly, changes in taste, color, texture and appearance will make the produce unacceptable. Proper timing of harvest, avoiding injuries, and preparing supplies and equipment are important harvesting principles. Postharvest losses of 20-40% are common due to decay and damage. Technologies like cooling, controlled atmospheres, waxing and packaging can help minimize losses and extend shelf life. Food safety is also an important consideration, as produce can be contaminated with biological, chemical or physical hazards at different points in the supply chain if good practices are not followed. Records must be kept to
Food additives play a critical role in food processing and the development of the modern food industry. They help maintain product consistency, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening or control acidity/alkalinity, and enhance flavor or impart desired color. While concerns exist about perceived motives and potential risks, food additives have also been a major driver of innovation in the food industry by making new product formats and improved shelf life possible. India has a large and growing population as well as a food industry that remains fragmented and faces challenges in infrastructure, supply chains, and maintaining food safety standards. The Food Safety and Standards Act of 2006 consolidated food regulation in India under a single authority,
This document discusses the importance of food packaging and labelling. It provides an overview of the key information that must be included on food labels according to regulations, such as the name of the food, ingredients, nutrition information, allergen warnings, and expiry dates. It also notes that food packaging must not be misleading and must ensure food safety. The document presents the results of analyzing food labels from various producers to check for compliance with requirements. It concludes that food labelling is important for food production and safety, and standards must be enforced.
This document presents experiments to study common food adulterants added to prepared ingredients. It discusses how food adulteration is a serious problem that can mislead and endanger consumer health. Simple screening tests are needed to detect common adulterants added to foods like oils, butter, sugar, turmeric powder, pepper and chili powder. The document outlines three experiments to study adulterants in these foods and determine their presence. The goal is to conclude which foods contain adulterants and restrict their unsafe use.
Food additives are substances added to food to enhance qualities like taste, appearance, and preservation. Some common foods contain many additives, like biscuits (12 additives) and bread (9 additives). Additives can be incidental, coming from packaging, or intentional, added by processors. Intentional additives are used to enhance texture, color, flavor, nutrition, or shelf life. While additives are considered safe, some have raised health concerns, like cancer risks from BHA or allergic reactions to sulphites, benzoic acid, and tartrazine. Food additives are evaluated internationally and guidelines set acceptable daily intakes, but ongoing safety reviews are still needed.
This document discusses food adulteration in Bangladesh, including what constitutes food adulteration, common adulterants used, and the health effects. It notes food adulteration is a serious public health issue in Bangladesh, with an estimated 45 million people suffering from food poisoning each year. Common adulterants used include formalin, urea, artificial colors and chemicals like lead chromate. The document outlines laws and regulations around food safety in Bangladesh and strategies to prevent food adulteration like increasing awareness, strengthening testing labs, and proper implementation of food laws.
This document summarizes a report on food adulteration. It includes an acknowledgment section thanking those who helped with the project. The introduction defines food adulteration and discusses common adulterants like water, urea, starch, and detergent. A case study analyzes milk samples from local vendors in India and finds high levels of adulteration, with 80% of samples containing added water, urea, starch or detergent. The document also outlines the objectives, methodology, tests conducted, and results of analyzing different milk products for adulteration. In conclusion, the report finds widespread adulteration of milk and dairy products sold in local areas.
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptxSnjyMj
This document discusses food adulteration in India. It defines food adulteration as the addition of substances that affect the natural composition and quality of food. Adulteration can be intentional or unintentional. Common reasons for adulteration include increasing profits by reducing costs. Many foods like coffee, chili powder, honey, and milk are often adulterated with substances like chicory, brick powder, sugar, and water respectively. The Prevention of Food Adulteration Act of 1954 aims to prohibit adulterated foods and protect consumer health. Strict implementation of standards, testing, consumer awareness, and certification can help control food adulteration.
World hunger remains a problem despite successes of the Green Revolution. Better technology is needed to meet modern requirements, including genetically modified crops. Currently, 800 million people are malnourished worldwide, with Africa disproportionately affected. Food biotechnology employs modern genetics to enhance plant traits for food production and aims to combat hunger by allowing more food production on less land. However, debates continue around potential health, environmental and corporate control issues of GM foods.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
2. Food adulteration - the quality of food is lowered or reduced by
replacing food ingredient/ addition of non authenticated substances/
removal of a vital component from food for the sake of earning profit/
due to other incidental reasons.
Adulterants - chemical substances - should not be contained within our
food or beverage & may be intentionally added to more expensive
substances to increase visible quantities and reduce manufacturing
costs, or for some other deceptive or malicious purpose (Anita and
Neetu, 2013)
3. WHY FOOD ADULTERATION?
1. When the demand is more than the supply in the market
2. To compare with the market competitors by lowering the cost
of production
3. The greed for increased profit margins
4. The common man cannot afford food items with their original
constituents
5. Lack of trained manpower with outdated food processing
techniques
6. No idea about the disease outbreaks caused due to adulterated
food products.
4. TYPES OF ADULTERATION
INTENTIONAL ADULTERATION INCIDENTAL ADULTERATION
Examples:
1. To Increase their profit margin by several
chemicals like urea, melamine,
2. Increase its volume by adding substances such
as starch, flour, cane sugar, vegetable oils, water, skim
milk, sand, chalk powder, molasses, stone, brick
powder, ergot, chicory, roasted barley powder,
grinded papaya seeds, etc. into various food items.
According to Lakshmi et al. (2012), Olive oil, milk,
honey, saffron, orange juice, coffee and apple
juice are the seven most likely food
ingredients to be targets for intentional or
economically motivated adulteration of food,
or food fraud
Examples:
1. Pesticides residues, dropping of rodents, larvae in
foods, etc.
2. Metallic contamination with arsenic lead, mercury
can also occur accidentally
Most common accidental adulterants are Pesticides,
D.D.T. and residues present on the plant
8. IMPACTS OF ADULTERATION
Impacts on enterprises
Enterprises are impacted by a loss of consumer confidence in their
products, recalls and destruction of contaminated products, complaint
expenses and increases of insurance premiums and costs related to
equipment replacement or cleaning, casting doubt on that company’s
reputation .This affects sales of that particular product.
For example, about 40 to 60% of consumers either ceased or were
unwilling to purchase domestic milk products (Qian et al. 2011)
9. Impacts on farmers/producers
Many farmers suffered massive losses, cost increases due to feed
costs, milk cow shortage caused by mass sales or slaughter during the
crisis, unsafe and unhygienic for use due to poor handling
Impacts on consumers
Human health is highly sensitive to food adulteration. Hazardous
effects of food adulteration is associate with diarrhea, abdominal
pain, nausea, vomiting, eyesight problem, headache, cancer, anemia,
insomnia, muscular paralysis and brain damage, stomach disorder
giddiness, joint pain, live
10. INDIAN SCENARIO
Indian
food
laws
PFA, 1954
Dept of health
Export
( quality control
and inspection )
act
Dept of
commerce
Meat product
order, MOFPI
AGMARK
Dept of
agriculture and
cooperationStandards of weights and mesures act and packaged
commodity rules
Vegetable oil products order,
The edible oil packaging order,
Solvent extracted oil, deoiled meal and edible flour order
Ministry of consumer affairs, food and public distribution.
Milk and milk
products order,
dept. of animal
husbandry
Fruit product
order ,
MOFPI
11. SAFETY MEASURES
Producers and manufacturers
Adopting Good agricultural practices (GAP) including integrated pest management.
Over and indiscriminate doses of synthetic fertilizers and pesticides should be replaced by safe and
recommended pesticides
In manufacturing industries, wearing of personal protective clothes, gloves and washing of
whole body after working hours to avoid contact with chemicals.
Dumping of poisonous effluents needs to be avoided.
Other preventive measures include strict control on various sources of contamination, regular
follow up by authorities for recommended food standards and labelling, simple chemical
tests can confirm the content of contaminants (FAO, 2011) .
To safeguard consumers, locally and globally, from residues of chemicals, the MRL has been fixed
for each crop or food product by Codex Alimentarius Commission (CAC) which is an apex body of
FAO and WHO
12. Consumers
Checking the quality of food grains at the time of purchase and only
branded and ISI marked products should be preferred.
Artificially colored rice, pulses, sweets, spices, junk food, adulterated milk or
oil should be rejected.
Consumers should purchase after verifying expiry date and never
purchase exposed foods, ice and juice sold in open market that are often
suspected to be contaminated.
Washing vegetables and fruits in 2% salt solution for 10 minutes followed
by rinsing 2-3 times in cold water can get rid of much of toxins.
13. Cooked food is safer than the raw food as cooking process reduces the
residual amount of contaminants by degradation and detoxification (Gahukar,
1999)
Consumers and social organizations should send samples of vegetables, fruits;
food grains etc. to local testing laboratories and lodge the complaint with
local municipality or civil authorities.
The action taken against defaulters would provoke others to fight against
adulteration and contamination.
Consumer education programs play an important role in imparting
knowledge on the purchase and use of safe foods.