FOOD ADULTRATION AND CONSEQUENCES. HEALTH ISSUES

1. FOOD ADULTERATION
AND SAFETY

2. How to ensure food safety
in our country?

3. FOOD SAFETY
AND
STANDARDS
ACT

4. Food Safety and Standards
Authority of India (FSSAI)
STATE FOOD SAFETY DEPARTMENTS

5. STATE FOOD SAFETY DEPARTMENT
FOOD SAFETY COMMISSIONER

6. FOOD SAFETY COMMISSIONER
ENFORCEMENT WING LABORATORY WING

7. ENFORCEMENT WING
Assistant Food Safety Commissioner
(District-wise)
Food Safety Officer
(LA Constituency-wise)

8. LABORATORY WING
THREE REGIONAL LABORATORIES
1. Government Analyst’s Laboratory, Thiruvananthapuram.
2. Regional Analytical Laboratory, Kochi.
3. Regional Analytical Laboratory, Kozhikode.
ONE DISTRICT LABORATORY
at Pathanamthitta

9. FOOD SAFETY AND STANDARDS
ACT, RULES AND REGULATIONS

10. Food?
• “Food” means any substance, whether
processed, partially processed or unprocessed,
which is intended for human consumption:

11. Food?
• includes primary food, genetically modified or
engineered food or food containing such
ingredients, infant food, packaged drinking
water, alcoholic drink, chewing gum, and any
substance, including water used into the food
during its manufacture, preparation or
treatment;

12. Food?
• but does not include any animal feed, live
animals unless they are prepared or processed
for human consumption, plants prior to
harvesting, drugs and medicinal products,
cosmetics, narcotic or psychotropic substances:

13. • Food adulteration is the addition or removal of any
substances to or from food, so that the natural
composition and quality is affected.
• Adulterated food is impure, unsafe and not wholesome.
Food Adulteration?

14. • Food can be adulterated intentionally, accidentally or
naturally.
• Unintentional adulteration is a result of ignorance or
the lack of facilities to maintain food quality.
• This may be caused by spill over effect from pesticides
and fertilisers.
• Inappropriate food handling and packaging methods
can also result in adulteration.
Food Adulteration?

15. • Intentional food adulteration is usually done for
financial gain.
• The most common form of intentional adulteration is
colour adulteration.
• Some examples of intentional adulteration are
addition of water to liquid milk, extraneous matter to
ground spices, or the removal or substitution of milk
solids from the natural product.
Food Adulteration?

16. • Natural adulteration occurs due to the presence of
certain chemicals, organic compounds or radicals
naturally occurring in foods which are injurious to
health and are not added to the foods intentionally or
unintentionally.
• Some of the examples are toxic varieties of pulses,
mushrooms, green and other vegetables, fish and
seafoods.
• Browning of apple , bitterness of citrus fruit juices.
Food Adulteration?

17. Adulterant?
• The substances that lower the quality of food, when
added to it, are called adulterants.
• It is a substance found within other food substances
that hamper the natural quality of the food.
• The adulterant may be present in any form and in any
quantity.
• Adulterants are mostly harmful and pose the ability to
lower the potency of the product.

18. Adulterant?
• Even if the adulterant is not harmful, it reduces the
nutritional value of the food to a greater extent.
• Some adulterants are also identified as carcinogenic or
lethal when exposed to them for a longer period.
• Different types of adulterants are used to adulterate
different types of food

19. Adulterant?
• “Adulterant” means any material which is or
could be employed for making the food;
– Unsafe or
– sub-standard or
– mis-branded or
– containing extraneous matter.

20. Unsafe Food?
• “Unsafe food” means an article of food whose
nature, substance or quality is so affected as
to render it injurious to health.

21. Sub-standard?
• “Sub-standard” – an article of food shall be
deemed to be sub-standard if it does not meet
the specified standards but not so as to render
the article of food unsafe.

22. Coconut oil (naryal ka tel) means the oil expressed from copra
obtained from the kernel of Cocos mucifera nuts. It shall be clear
and free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances, or
mineral oil. It shall conform to the following standards:—
Butyro-refractometer reading at 40o
C 34.0 to 35.5
Refractive Index at 40o
C 1.4481-1.4491
Saponification value Not less than 250
Iodine value 7.5 to 10
Polenske Value Not less than 13
Unsaponifiable matter Not more than 1.0 per cent
Acid value Not more than 6.0
Test for argemone oil shall be negative

23. Misbranded Food?
• “Misbranded food” means an article of food—
– if it is purported, or is represented to be, or is being—
• offered or promoted for sale with false, misleading or
deceptive claims either upon the label of the package, or
through advertisement, or
• sold by a name which belongs to another article of food; or
• offered or promoted for sale under the name of a fictitious
individual or company as the manufacturer or producer of
the article as borne on the package or containing the article
or the label on such package;

24. Misbranded Food?
• “Misbranded food” means an article of food—
– if the article contained in the package—
• contains any artificial flavouring, colouring or chemical
preservative and the package is without a declaratory
label stating that fact or is not labelled ; or
• is offered for sale for special dietary uses, unless its
label bears such information as may be specified by
regulation.

25. Extraneous Matter?
• “Extraneous matter” means any matter contained in an article
of food which may be carried from the raw materials, packaging
materials or process systems used for its manufacture or which
is added to it, but such matter does not render such article of
food unsafe;

26. Dates means the product obtained by drying sound, clean fruits of proper maturity
belonging to Phoenixd actylifera. The product may be washed, pitted or unpitted,
with or without cap, pressed or loose. The product maybe treated with sugar,
glucose syrup, flour and vegetable oil. The product shall be free from foreign matter,
living insects, mould, dead insects, insect fragments and rodent contamination. The
product shall have pleasant taste and smell, free from odour and evidence of ferme-
ntation. The product shall be free from any added colouring matter. The product may
contain food additives permitted in these regulations including Appendix A. The
product shall conform to the microbiological requirements given in Appendix B.
The product shall conform to the following requirements:—
(i) Moisture (m/m) Not more than 30.0 percent
(ii) Ash insoluble in dil Hcl Not more than 0.1 percent
(iii) Blemished / Damaged Units Not more than 5.0 percent
(iv) Extraneous matter Not more than 1.0 percent
Explanation:—- For the purpose of this paragraph —
(i) 'Blemished' means units showing scars, discoloration, sun burn, dark spots on the
surface;
(ii) 'Damaged' means dates affected by mashing and/ or tearing of the flesh exposing
the pit or significantly
changing the appearance.
(iii) 'Extraneous vegetable matter' means stalks, pieces of shells, pits, fibre, peel, etc.

27. Injurious Adulterants in Foods
and their Health Effects

28. Oils and Fats
Adulterant Health Effects
Mineral Oil Cancer

29. Oils and Fats
Adulterant Health Effects
Argemone Oil Glaucoma (eye disorder), Cardiac
arrest

30. Oils and Fats
Adulterant Health Effects
Karanja Oil Heart Problems, Liver Damage

31. Oils and Fats
Adulterant Health Effects
Castor Oil Stomach Problem

32. Oils and Fats
Adulterant Health Effects
BHT and BHA beyond
safe limit
Allergy, liver damage, increase in
serum chloresterol etc.

33. Oils and Fats
Adulterant Health Effects
Excessive solvent
residue (Solvent
extracted oil)
Carcinogenic effect

34. Oils and Fats
Adulterant Health Effects
Tricresyl Phosphate Paralysis

35. Artificial sweetners beyond safe limit
(Saccharin, dulcin, asprtame, cyclamate etc)
Health Effects:
– Chances of cancer.

36. Monosodium glutamate
(beyond safe limits)
• Foods Associated:
– Chinese foods, meat and meat
products, cereal products like
pasta.
• Health Effects:
– Brain damage, mental
retardation in infants

37. Argemone seeds
• Foods Associated:
– Mustard seeds.
• Health Effects:
– Epidemic dropsy
(oedema).

38. Kesari Dhal (Lathyrus Sativus)
• Foods Associated:
– Khesari dal alone or Mixed in other pulses
• Health Effects:
– Lathyrism (crippling spastic paraplegia)

39. Lead Chromate
• Foods Associated:
– Turmeric whole and powdered, mixed spices.
• Health Effects:
– Anemia
– abortion
– paralysis
– brain damage

40. SUDAN I-IV
• Foods Associated:
– Chilli powder.
• Health Effects:
– Carcinogen.

41. Methanol
• Foods Associated:
– Alcoholic liquors
• Health Effects:
– Blurred vision
– blindness
– death

42. Used tea leaves, saw dust
artificially coloured
• Foods Associated:
– Tea.
• Health Effects:
– Injurious to health, cancer

43. Sulphur dioxide and sulphite
beyond safe limit
• Foods Associated:
– In variety of food as preservative
• Health Effects:
– Acute irritation of the gastro-intestinal tracts etc

44. Brominated vegetable oils
(emulsifying agent – citrus flavoured)
• Foods Associated:
– Cold drinks
• Health Effects:
– Anemia, enlargement of heart

45. LEAD
• Foods Associated:
– Water, natural and processed foods.
• Health Effects:
– Lead poisoning (foot-drop, insomnia, anemia,
constipation, mental retardation, brain damage).

46. Pesticide residues
(beyond safe limit)
• Foods Associated:
– All types of food.
• Health Effects:
– Acute or chronic poisoning with damage to nerves
and vital organs like liver, kidney, etc.

47. Antibiotics (beyond safe limit)
• Foods Associated:
– Meats from antibiotic-fed animals.
• Health Effects:
– Multiple drug resistance
– hardening of arteries
– heart disease

48. Formalin
• Foods Associated:
– Milk and Milk Products
• Health Effects:
– Throat irritation,Headache, Skin injury, Burnt
stomach, Acute destruction of red blood cells.
– Severe Cases – Hypotension, Irregular breathing,
Restlessness, Unconsciousness, Coma

49. Hydrogen Peroxide
• Foods Associated:
– Milk and Milk Products
• Health Effects:
– Abdominal pain and cramping
– Breathing difficulty (if large concentrations were
swallowed)
– Body aches
– Burns in the mouth and throat
– Chest pain
– Eye burns
– Stomach swelling
– Temporary white color to the skin
– Vomiting (sometimes with blood)

50. Talc
• Foods Associated:
– Rice and Pulses (powder)
• Health Effects:
– Cough
– Eye irritation
– Throat irritation
– Diarrhea
– Vomiting
– Low blood pressure
– Chest pain
– Difficulty breathing
– Lung failure

51. Non-permitted colour or permitted food colour
beyond safe limit
• Foods Associated:
– Coloured foods
• Health Effects:
– Mental retardation, cancer and other toxic effect.

52. -
Adulterations that makes food
“substandard”

53. Oils and fats
• Coconut Oil Palm Kernel Oil

55. Oils and fats
• Gingelly Oil Rice Bran Oil

56. Oils and fats
• Ghee Vanaspathi
Mashed Potatoes
Starch Powder

57. • Pepper Seeds Papaya Seeds (dried)

58. • Condiments Other Starches

59. • Arrowroot Powder Cornflour

60. • Honey Sugar Syrup
Molasses
Corn Syrup

61. Milk
• Starch
• Water

62. Coffee
• Chicory
• Tamarind seeds powder

63. Chilly powder
• Brick powder
• Saw dust

64. Cinnamon sticks
• Cassia bark

66. What are synthetic dyes?
• An additive or substance, artificially
synthesized, which when added or applied to
a food is capable of imparting color.

67. Classification – Water Soluble
Permitted in certain foods Not Permitted in any foods
RED - Ponceau 4 R
Carmoisine
Erythtosine
Rhodamine B
Orange G
YELLOW - Sunset Yellow FCF
Tartrazine
Metanyl Yellow
Auramine
BLUE - Carmoisine
Indigo Carmine
Blue VRS
GREEN - Fast Green

68. Classification – Oil Soluble
Not Permitted in any foods
Butter Yellow
Sudan I - IV

69. a red azo dye which can be used in a variety of food
products, and is usually synthesized from aromatic
hydrocarbons from petroleum.
Ponceau (French for "poppy-coloured")
Also known as
Cochineal Red A
Acid Red 18
Brilliant Scarlet 3R
Brilliant Scarlet 4R
New Coccine
C.I. 16255 and
SX purple.
Ponceau 4R
INS No.124 / E-124

70. Trisodium salt of 1-(4-sulpho-1-naphtylazo)
naphthol-6, 8-disulphonic acid.
Ponceau 4R
C20H11N2Na3O10S3

71. • Hyperactivity in children
Ponceau 4R

72. • a synthetic red food dye from the azo dye
group.
• Also known as
• Food Red 3
• Azorubin S
• Brillantcarmoisin O
• Acid Red 14 or
• C.I. 14720
Carmoisine
E-122

73. Carmoisine
Disodium salt of 2-(4-sulpho-1-naphthylazo)-1-hydroxynaphthalene-
4-sulphonic acid
C20H12N2Na2O7S2

74. • Hyperactivity.
• Nettle rash - allergic
• Skin swelling - allergic
Carmoisine

75. • is a cherry-pink coloured synthetic
organoiodine compound, specifically a
derivative of fluorone.
• Also known as
• Red No. 3
• Acid Red 51
• C.I. 45430
• FD & C Red No.3
Erythrosine
E-127

76. Erythrosine
C20H6I4Na2O5
Disodium or dipotassium salt of 2,4, 5, 7,
tetraiodofluerescein

77. • Carcinogenic.
Erythrosine

78. • is a synthetic yellow azo dye manufactured
from aromatic hydrocarbons from petroleum.
• Also known as
• Orange Yellow S
• FD&C Yellow 6 or
• C.I. 15985
Sunset Yellow FCF
E-110

79. Sunset Yellow FCF
Disodium salt of 1.(4-sulphophenylazo) 2-
napthol-6-sulphonic acid
C16H10N2Na2O7S2

80. • Sulphonated version of Sudan I, a possible
carcinogen.
• Hyperactivity.
Sunset Yellow FCF

81. • a synthetic lemon yellow azo dye.
• Also known as
• C.I. 19140
• FD&C Yellow 5
• Acid Yellow 23
• Food Yellow 4
Tartrazine FCF
E-102

82. Tartrazine FCF
Trisodium salt of 5-hydroxy-1-p-
sulphopheny1-4-(psulphophenylazo) pyrazol-
3-carboxylic acid.
C16H9N4Na3O9S2

83. • Hyperactivity.
• Anxiety.
• Sleep disturbance.
• General depression.
Tartrazine FCF

84. • is a pH indicator approved for use as a food
colorant. It is blue at pH 11.4 and yellow at
13.0.
• Also known as
• Indigotine
• FD&C Blue #2
Indigo Carmine
E-132

85. Indigo Carmine
C16H8N2Na2O8S2
Disodium Salt of
indigotine-5, 5'-Disulphonic acid

86. • Mental Retardation.
Indigo Carmine

87. A reddish-blue synthetic dye produced using
aromatic hydrocarbons from petroleum.
Also known as
FD&C Blue No.1
Acid Blue 9
D&C Blue No. 4
Alzen Food Blue No. 1
Atracid Blue FG
Patent Blue AR
Xylene Blue VSG
C.I. 42090
Brilliant Blue FCF
E-133

88. Brilliant Blue FCF
C37H34N2Na2O9S3
Disodium salt of alpha 4-(N- ethylbeta
sulfobenzylamino)-phenyl] alpha [4-(N-ethyl-3-
Sulfonatobenzylimino]cyclohexa-2, 5-dienylidene]
toluene-2-sulfonate.

89. • an allergic reaction in individuals with pre-
existing moderate asthma.
Brilliant Blue FCF

90. • is a sea green triarylmethane food dye.
• Also known as
• Food green 3
• FD&C Green No. 3
• Green 1724
• Solid Green FCF, and
• C.I. 42053
Fast Green FCF
E-143

91. Fast Green FCF
C37H37N2O10S3+
Disodium salt of 4-[4-(N-ethyl-p-sulfobenzylamino)-
phenyl-(4-hydroxy-2-sulphonumphenyl)-methylene]-
(N-ethyl-N-psulphobenzyl 2, 5-cyclohexadienimine).

92. • Tumorigenic.
Fast Green FCF

93. Pesticide residues in food
• Pesticides are used to protect crops against insects,
weeds, fungi and other pests.
• Pesticides play a significant role in food production.
They protect or increase yields and the number of
times per year a crop can be grown on the same
land.
• This is particularly important in countries that face
food shortages.

94. • Pesticides are potentially toxic to humans and can have
both acute and chronic health effects, depending on
the quantity and ways in which a person is exposed.
• Some of the older, cheaper pesticides can remain for
years in soil and water.
• People who face the greatest health risks from
exposure to pesticides are those who come into
contact with them at work, in their home or garden.

95. Penalties

96. Penalty for sub-standard food.
• Any person who whether by himself or by any
other person on his behalf manufactures for
sale or stores or sells or distributes or imports
any article of food for human consumption
which is sub-standard , shall be liable to a
penalty which may extend to five lakh rupees;

97. Penalty for misbranded food.
• Any person who whether by himself or by any
other person on his behalf manufactures for
sale or stores or sells or distributes or imports
any article of food for human consumption
which is misbranded, shall be liable to a
penalty which may extend to three lakh
rupees.

98. Penalty for food containing extraneous
matter.
• Any person whether by himself or by any
other person on his behalf manufactures for
sale or stores or sells or distributes or imports
any article of food for human consumption
containing extraneous matter, shall be liable
to a penalty which may extend to one lakh
rupees.

99. Penalty for unhygienic or unsanitary
processing or manufacturing of food.
• Any person who, whether by himself or by any
other person on his behalf, manufactures or
processes any article of food for human
consumption under unhygienic or unsanitary
conditions, shall be liable to a penalty which
may extend to one lakh rupees.

100. Punishment for unsafe food.
• Any person who, whether by himself or by any
other person on his behalf, manufactures for
sale or stores or sells or distributes or imports
any article of food for human consumption
which is unsafe, shall be punishable,—
– (i) where such failure or contravention does not
result in injury, with imprisonment for a term which
may extend to six months and also with fine which
may extend to one lakh rupees;

101. – (ii) where such failure or contravention results in a
non-grievous injury, with imprisonment for a term
which may extend to one year and also with fine
which may extend to three lakh rupees;
– (iii) where such failure or contravention results in a
grievous injury, with imprisonment for a term which
may extend to six years and also with fine which may
extend to five lakh rupees;

102. – (iv) where such failure or contravention results in
death, with imprisonment for a term which shall
not be less than seven years but which may
extend to imprisonment for life and also with fine
which shall not be less than ten lakh rupees.

103. Thank you