SlideShare a Scribd company logo
FOOD ADULTERATION
Presented by
Rokalla Preethi
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)
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 Lack of trained manpower with outdated food processing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.
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
DIFFERENT FOOD ITEMS & ADULTERANTS
DIFFERENT ADULTERANTS & DETECTION TECHNIQUES
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)
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
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
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
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.
 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.
Food adulteration

More Related Content

What's hot

FOOD ADDITIVES
FOOD ADDITIVES FOOD ADDITIVES
FOOD ADDITIVES
Hande Şenyol
 
Nutritional labeling of food products
Nutritional labeling of food productsNutritional labeling of food products
Nutritional labeling of food products
गणेश राऊत
 
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
Dr. Sookun Rajeev Kumar
 
Food Adulteration
Food AdulterationFood Adulteration
Food Adulteration
HARISH J
 
Food laws & Regulations
 Food laws & Regulations Food laws & Regulations
Food laws & Regulations
berciyalgolda1
 
Food colors
Food colors Food colors
Food colors
kavita solanki
 
Food adulterants by brijesh p singh
Food adulterants by brijesh p singhFood adulterants by brijesh p singh
Food adulterants by brijesh p singh
UNIVERSITY OF ALLAHABAD
 
Toxic Constituents of Pulses
Toxic Constituents of PulsesToxic Constituents of Pulses
Toxic Constituents of Pulses
Neha Vats
 
Food adulteration BY HANU PRATAP
Food adulteration BY HANU PRATAPFood adulteration BY HANU PRATAP
Food adulteration BY HANU PRATAP
Hanu Pratap
 
Food adultration
Food adultrationFood adultration
Food adultration
Sayan Samanta
 
Food standards
Food standardsFood standards
Food standards
University
 
Brief introduction to Agmark, BIS and FSSAI
Brief introduction to Agmark, BIS and FSSAIBrief introduction to Agmark, BIS and FSSAI
Brief introduction to Agmark, BIS and FSSAI
Mohammad Khalid
 
Toxicants formed during food processing
Toxicants formed during food processingToxicants formed during food processing
Toxicants formed during food processing
BABASAHEB BHIMRAO AMBEDKAR UNIVERSITY
 
Indian food safety and standards Act, 2006
Indian food safety and standards Act, 2006Indian food safety and standards Act, 2006
Indian food safety and standards Act, 2006
ILRI
 
Different methods of food adulteration
Different methods of food adulterationDifferent methods of food adulteration
Different methods of food adulteration
SurajPanpatte1
 
Indian Food laws and Standards
Indian Food laws and StandardsIndian Food laws and Standards
Indian Food laws and Standards
V.V.V College for Women, Virudhunagar
 
Fortification of food for value
Fortification of food for valueFortification of food for value
Fortification of food for value
Univ. of Tripoli
 
Food additives
Food additivesFood additives
Food additives
University
 
Fssai
FssaiFssai
Quality assurance in milk and milk products copy
Quality assurance in milk and milk products   copyQuality assurance in milk and milk products   copy
Quality assurance in milk and milk products copy
Choclaty Ashish
 

What's hot (20)

FOOD ADDITIVES
FOOD ADDITIVES FOOD ADDITIVES
FOOD ADDITIVES
 
Nutritional labeling of food products
Nutritional labeling of food productsNutritional labeling of food products
Nutritional labeling of food products
 
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
 
Food Adulteration
Food AdulterationFood Adulteration
Food Adulteration
 
Food laws & Regulations
 Food laws & Regulations Food laws & Regulations
Food laws & Regulations
 
Food colors
Food colors Food colors
Food colors
 
Food adulterants by brijesh p singh
Food adulterants by brijesh p singhFood adulterants by brijesh p singh
Food adulterants by brijesh p singh
 
Toxic Constituents of Pulses
Toxic Constituents of PulsesToxic Constituents of Pulses
Toxic Constituents of Pulses
 
Food adulteration BY HANU PRATAP
Food adulteration BY HANU PRATAPFood adulteration BY HANU PRATAP
Food adulteration BY HANU PRATAP
 
Food adultration
Food adultrationFood adultration
Food adultration
 
Food standards
Food standardsFood standards
Food standards
 
Brief introduction to Agmark, BIS and FSSAI
Brief introduction to Agmark, BIS and FSSAIBrief introduction to Agmark, BIS and FSSAI
Brief introduction to Agmark, BIS and FSSAI
 
Toxicants formed during food processing
Toxicants formed during food processingToxicants formed during food processing
Toxicants formed during food processing
 
Indian food safety and standards Act, 2006
Indian food safety and standards Act, 2006Indian food safety and standards Act, 2006
Indian food safety and standards Act, 2006
 
Different methods of food adulteration
Different methods of food adulterationDifferent methods of food adulteration
Different methods of food adulteration
 
Indian Food laws and Standards
Indian Food laws and StandardsIndian Food laws and Standards
Indian Food laws and Standards
 
Fortification of food for value
Fortification of food for valueFortification of food for value
Fortification of food for value
 
Food additives
Food additivesFood additives
Food additives
 
Fssai
FssaiFssai
Fssai
 
Quality assurance in milk and milk products copy
Quality assurance in milk and milk products   copyQuality assurance in milk and milk products   copy
Quality assurance in milk and milk products copy
 

Similar to Food adulteration

Food Adulteration Its Implications and Control Approaches in India
Food Adulteration Its Implications and Control Approaches in IndiaFood Adulteration Its Implications and Control Approaches in India
Food Adulteration Its Implications and Control Approaches in India
ijtsrd
 
Lecture-1.pptx
Lecture-1.pptxLecture-1.pptx
Lecture-1.pptx
srishtiagarwal84
 
Food Adultration.
Food Adultration.Food Adultration.
Food Adultration.
Patel Dharmendra
 
The Group of Hidden Hazards in
The Group of Hidden Hazards inThe Group of Hidden Hazards in
The Group of Hidden Hazards in
Sekheta Bros Company
 
food adulteration Prasad ppt1
food adulteration Prasad ppt1food adulteration Prasad ppt1
food adulteration Prasad ppt1
prasadnalla
 
Food additives; its health hazards Food Adulteration
Food additives; its health hazardsFood AdulterationFood additives; its health hazardsFood Adulteration
Food additives; its health hazards Food Adulteration
DrSindhuAlmas
 
FOOD ADULTERATION Prasad ppt1
FOOD ADULTERATION Prasad ppt1FOOD ADULTERATION Prasad ppt1
FOOD ADULTERATION Prasad ppt1
prasadnalla
 
Food Safety- Indonesia
Food Safety- IndonesiaFood Safety- Indonesia
Food Safety- Indonesia
WorldTAP
 
Ch 5.pptx
Ch 5.pptxCh 5.pptx
Ch 5.pptx
TesfahunBelay
 
CII-Food Additives-INSWA-Aug2013
CII-Food Additives-INSWA-Aug2013CII-Food Additives-INSWA-Aug2013
CII-Food Additives-INSWA-Aug2013
Sunil Adsule
 
Divine safety final
Divine safety finalDivine safety final
Divine safety final
TAVADO
 
Food adulteration
Food adulterationFood adulteration
Food adulteration
Radhika Shrestha
 
Project hhw.pptx
Project hhw.pptxProject hhw.pptx
Project hhw.pptx
TheCoeusWorld
 
Food additives & Safety issues
Food additives & Safety issuesFood additives & Safety issues
Food additives & Safety issues
SuniL Sharma
 
Food Adulteration.pptx
Food Adulteration.pptxFood Adulteration.pptx
Food Adulteration.pptx
MoshiurRahman58271
 
Food adulteration in india
Food adulteration in india Food adulteration in india
Food adulteration in india
Vishwas Agarwal
 
World health day 2015
World health day 2015World health day 2015
World health day 2015
karlapalem .v.s. saiprasad
 
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptx
FOOD ADULTERATION  OF FALAKATA POLYTECHNICNsanjay.pptxFOOD ADULTERATION  OF FALAKATA POLYTECHNICNsanjay.pptx
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptx
SnjyMj
 
Biotech and hunger
Biotech and hungerBiotech and hunger
Biotech and hunger
ajinderr
 
Food Fraud - Threats & Impacts
Food Fraud - Threats & ImpactsFood Fraud - Threats & Impacts
Food Fraud - Threats & Impacts
Asian Food Regulation Information Service
 

Similar to Food adulteration (20)

Food Adulteration Its Implications and Control Approaches in India
Food Adulteration Its Implications and Control Approaches in IndiaFood Adulteration Its Implications and Control Approaches in India
Food Adulteration Its Implications and Control Approaches in India
 
Lecture-1.pptx
Lecture-1.pptxLecture-1.pptx
Lecture-1.pptx
 
Food Adultration.
Food Adultration.Food Adultration.
Food Adultration.
 
The Group of Hidden Hazards in
The Group of Hidden Hazards inThe Group of Hidden Hazards in
The Group of Hidden Hazards in
 
food adulteration Prasad ppt1
food adulteration Prasad ppt1food adulteration Prasad ppt1
food adulteration Prasad ppt1
 
Food additives; its health hazards Food Adulteration
Food additives; its health hazardsFood AdulterationFood additives; its health hazardsFood Adulteration
Food additives; its health hazards Food Adulteration
 
FOOD ADULTERATION Prasad ppt1
FOOD ADULTERATION Prasad ppt1FOOD ADULTERATION Prasad ppt1
FOOD ADULTERATION Prasad ppt1
 
Food Safety- Indonesia
Food Safety- IndonesiaFood Safety- Indonesia
Food Safety- Indonesia
 
Ch 5.pptx
Ch 5.pptxCh 5.pptx
Ch 5.pptx
 
CII-Food Additives-INSWA-Aug2013
CII-Food Additives-INSWA-Aug2013CII-Food Additives-INSWA-Aug2013
CII-Food Additives-INSWA-Aug2013
 
Divine safety final
Divine safety finalDivine safety final
Divine safety final
 
Food adulteration
Food adulterationFood adulteration
Food adulteration
 
Project hhw.pptx
Project hhw.pptxProject hhw.pptx
Project hhw.pptx
 
Food additives & Safety issues
Food additives & Safety issuesFood additives & Safety issues
Food additives & Safety issues
 
Food Adulteration.pptx
Food Adulteration.pptxFood Adulteration.pptx
Food Adulteration.pptx
 
Food adulteration in india
Food adulteration in india Food adulteration in india
Food adulteration in india
 
World health day 2015
World health day 2015World health day 2015
World health day 2015
 
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptx
FOOD ADULTERATION  OF FALAKATA POLYTECHNICNsanjay.pptxFOOD ADULTERATION  OF FALAKATA POLYTECHNICNsanjay.pptx
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptx
 
Biotech and hunger
Biotech and hungerBiotech and hunger
Biotech and hunger
 
Food Fraud - Threats & Impacts
Food Fraud - Threats & ImpactsFood Fraud - Threats & Impacts
Food Fraud - Threats & Impacts
 

Food adulteration

  • 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
  • 5. DIFFERENT FOOD ITEMS & ADULTERANTS
  • 6. DIFFERENT ADULTERANTS & DETECTION TECHNIQUES
  • 7.
  • 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.