This document discusses food adulteration. It defines food and lists the key elements that make up foods from plants and animals. The document then defines adulteration as reducing the purity or quality of food by adding inferior substances. Common adulterants added intentionally include chemicals to improve appearance or storage, while unintentional adulterants can include pesticides, fertilizers and packaging materials. Detecting adulterated foods helps protect consumers from health issues.

1. BY:
DR: MUHAMMED NAJEEB MEMON
MPH, DFHC
Asst: Prof:
F.C.M & P.H.S
LUMHS, Jamshoro, Sind
PAKISTAN
e mail mnajeeb80@gmail.com

2. FOOD & ADULTERATION
BY: MUHAMMED NAJEEB MEMON

3. FOOD
Definition :-
Food can be defined as a Substance
that can be consumed metabolized &
assimilated by an organism produce energy
stimulate growth & maintain life.

4. ELEMENTS OF FOOD
 Nitrogen
 Oxygen
 Hydrogen
 Sulphur etc.
Food is essential as it provides energy for
various life processes

5. • Food is material that comes
from animals or plants. It is eaten by living
things to provide energy and nutrition.
• Food sources:
• 1. Plants
• 2. Animals

6. Plants
• Many plants or plant
parts are eaten as food.
There are around 2,000
plant species which are
cultivated for food, and
many have several
distinct cultivars
Animals
• Animals are used as food
either directly or indirectly
by the products they
produce. Meat is an
example of a direct product
taken from an animal, which
comes from muscle systems
or from organs.

8. ADULTERATION
Simple definition:
Reducing the purity of an article by the addition of a
foreign or inferior substance.
OR
• The process of lowering the nutritive value of food either
by removing a vital component or by adding substances of
inferior quality, is called food adulteration.
• The substance that is used to lower the quality is known as
adulterant.

9. The food may get adulterated by
pesticides and chemicals.
 Intentionally :
Substances added in food to improve
appearance, flavour, texture or storage
properties (food additives)
 Unintentionally :
Pesticides, growth promoters, components
of packaging materials, solvents and enzymes
used in food processing etc.

10. INTENTIONAL ADULTERATION

11. CHEMICAL CONTAMINANTS

12. CHEMICAL CONTAMINANTS
• Chemical non-nutritive substances are added
intentionally to food, generally in small
quantities to improve its appearance, flavor,
texture or storage properties. They are called
food additives.
• Pesticides are used to protect the crops from
insect-pests and by increasing the yield.

13. • Fertilizers are used to provide nutrition to
plant and hence increasing production.
• Pesticides are toxic substance and may pose
variety of adverse effects if used
indiscriminately.

14. Food is declare adulterated if:
 A substance is added which depreciates or injuriously affects it.
 Cheaper or inferior substances are substituted wholly or in part.
 Any valuable or necessary constituent has been wholly or in
part abstracted.
 It is an imitation. For whatever reasons its quality is below the
standard.

15. Reasons of Food AdulterationReasons of Food Adulteration
• Sellers want profit
• Increase of food production
• To preserve food for economic activities
• To earn money in less time
• To make food look more fresh and natural

16. Images showing Detection of Adulteration

19. COMMON ADULTERATES
 Addition of chalk to flour
 Added water can be an adulterant
 Addition of colors to disguise poor quality
 Snails added to milk to make more “frothy”
 Addition of sand to brown sugar and rice to
make heavier
 Addition of sand to brown sugar and brown

20. Common Adulterants
• Food grains and grams- marble pieces, sand particles, clay
gilts, soap stone pieces.
• Pulses- kesari dhal – Colours
• Wheat flow Maida- powdered lime –
talcum powder
• Turmeric powder (Haldi) - metanil
yellow
• Pepper- dry papaya seeds
• Chilli powder- coloured saw dust
• Sweets- colours not permitted
• Honey- jaggery – sugar
• Tea- coloured tea leaves after
removing the essence

22. Effects of adulteration
on humans
• Symptoms like headache, gastro-intestinal disorders,
muscular pain, drowsiness etc. appear, if adulterated
food substances are used regularly.

23. How dangerous are these
adulterants??
• The argemone oil used to adulterate ghee and butter is
highly toxic. It causes a disease known as dropsy.
Watery fluid collecting in some parts of the body is the
main symptom. It affects the normal functioning of the
body. It may also paralyse the limbs.
• Metanil yellow used to brighten the colour of pulses,
turmeric powder and sweet meats is a coal-tar dye. It
may cause cancer.

24. • Washing soda often added to powdered sugar and other
food items, may cause intestinal disorders.
• Food items prepared under unhygienic conditions and
stale foods cause food poisoning.

25. Detection of food adulteration
• Tea powder and Soji (rava) : Adulterants : Iron filings:
Spread the tea leaves or soji on a paper. Draw a
magnet over it. The iron filings if present, are attracted
by the magnet.
• Rice and wheat : Adulterants : Sand grit, marble pieces,
soap stone pieces. These are visually detected and
removed by sorting, handpicking and washing.

26. • Coffee powder : Adulterant- Tamarind seed powder:
Two teaspoons of coffee powder is added to water in a
tumbler. Coffee powder floats and the adulterants
sink.
• Cooking oil : Adulterant- Argemone oil: About 5 ml of
cooking oil is taken in a test tube and 5 ml of
concentrated nitric acid is added to it. A reddish brown
colour appears if argemone oil is present in it.