The document discusses food adulteration, including definitions, common adulterants added to various foods and their health effects. Some key points:
- Food adulteration involves adding substances to food that affect its composition or quality without the consumer's knowledge. Common adulterants include chemicals, inferior ingredients, and filth.
- Adulterants added to milk, ghee, spices and other foods can cause conditions like cancer, renal failure, diarrhea and neurological effects.
- Factors promoting adulteration include lack of regulations, enforcement and awareness of consequences. Various laws and standards aim to curb adulteration and protect consumer safety.
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.
This PPT has been created by the students of AKSD to share our research findings with everyone. :)
And because the other slids we have seen are boring and they also have too much writing.
For further contact:
dragson@live.com
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Foods can be classified into two groups namely the acidic food group and the alkaline food group. These foods are categorized as such because they affect the urine pH level when they are consumed. Hence, taking in too much acidic food will lead to systemic acidosis whereas too much ingestion of alkaline foods may also lead to severe alkalosis. Nevertheless, the proper balance of acidic and alkaline food intake is required for various purposes.
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.
This PPT has been created by the students of AKSD to share our research findings with everyone. :)
And because the other slids we have seen are boring and they also have too much writing.
For further contact:
dragson@live.com
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Foods can be classified into two groups namely the acidic food group and the alkaline food group. These foods are categorized as such because they affect the urine pH level when they are consumed. Hence, taking in too much acidic food will lead to systemic acidosis whereas too much ingestion of alkaline foods may also lead to severe alkalosis. Nevertheless, the proper balance of acidic and alkaline food intake is required for various purposes.
Dietotherapy: A Beautician’s perspective
When you choose, eat, digest, assimilate and absorb, utilize and animate the cells of your food, a process far more vital than “burning fuel” takes place. In every sense you merge with those foods. They become you and you become them, too. In the merging what emerges? Not simply a well fuelled machine, but a slightly new you. It is not “consumption” but a living union “consummation”. In choosing your foods, you not only choose to “be nourished”, you choose specific qualities in your foods that nourishes those qualities in yourself
- Steve Gagne
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Ayurveda is one of the world's oldest whole-body healing systems. Get information on Benefits Ayurvedic Medicines. Find out the benefits, expectations and treatment of Ayurvedic medicine. Browse more healing treatments at apclinicvadodara.com.
Dietotherapy: A Beautician’s perspective
When you choose, eat, digest, assimilate and absorb, utilize and animate the cells of your food, a process far more vital than “burning fuel” takes place. In every sense you merge with those foods. They become you and you become them, too. In the merging what emerges? Not simply a well fuelled machine, but a slightly new you. It is not “consumption” but a living union “consummation”. In choosing your foods, you not only choose to “be nourished”, you choose specific qualities in your foods that nourishes those qualities in yourself
- Steve Gagne
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Ayurveda is one of the world's oldest whole-body healing systems. Get information on Benefits Ayurvedic Medicines. Find out the benefits, expectations and treatment of Ayurvedic medicine. Browse more healing treatments at apclinicvadodara.com.
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
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
hi i m a student of bsc (H) food technology and its a ppt about food additives it covers the following -
food additives and its definition according to different organizations , classification on the basis of source , origin and their function in foods , their uses , characteristics of a food additive , safety evaluation of a food additive , BHA VS BHT and some food additives ques ( not sure if answers are correct to these ques)
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
2. Adulteration of food commonly defined as “the addition or
subtraction of any substance to or from food, so that the natural
composition and quality of food substance is affected”
Food adulteration includes mixing, substitution, concealing the
quality, putting up decomposed food for sale, misbranding or
giving false labels and addition of toxicants.
3. 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.
It is colored or otherwise treated, to improve its appearance or
if it contains any added substance injurious to health.
For whatever reasons its quality is below the Standard
4. ◾ Intentional adulteration
◾ Incidental Adulteration
◾ Metallic Adulteration
•done for financial gain.
•Addition of Sand, marble
chips, stones, mud, other
filth, talc, chalk powder,
water, mineral oil and
harmful colour..
Happen due to carelessness and
lack in proper hygienic conditions
of processing, storage,
transportation and marketing.
eg: Pesticide residues, droppings
of rodents, larvae in foods.
Occurs due to Arsenic from
pesticides, lead from water,
effluent from chemical
industries, tin from cans.
5. ◾ Food adulteration has become a very common practice in our
country and we are consuming these foods almost everyday,
which have numerous harmful effects to our health.
◾ The usage of adulterants has increased in societies because of
few legal controls on food quality and/or poor/nonexistent
monitoring by authorities.
◾ It frequently occurs where informal food production and
marketing services are predominant and enforcement of food
regulation is weak.
◾ Food adulteration is unethical and called as SOCIAL EVIL
and A SLOW POISON.
6. Food Adulterations
Categories
Replacement: Complete or partial replacement of
a food ingredient or valuable authentic constituent
with less expensive substitute with the intention of
circumventing on “origin” and false declaration of the
“process”.
Addition: Addition of small amounts of non-
authenticated
substances to mask inferior quality ingredient.
Removal: Removal of authentic and valuable
constituent without purchasers knowledge
7. He is paying more for the food stuff of lower quality
Some form of adulteration is injurious to health, even
resulting in death. eg :
a)Addition of argemone oil to mustard oil causes
epidemic dropsy
b)Adulteration of edible oil with trycresyn phosphate (TCP)
results in paralysis and death.
8.
9. ◾Cow/buffalo milk can be
adulterated with starch,
milk powder, urea, formalin,
Detergent
◾ Health effect:
Cancer or acute renal failure
10. Adulterant Added for damage
water Increase the milk volume Decreases the nutritive value
and poses health hazard to
infants
Benzoic acid & Salicylic
acid
Increases shelf life for long distance
transport
Linked to asthma & increases
level of hyperactivity in children
Detergents Increases foaming in milk &
increases whiteness and thickness
Causes gastro intestinal & renal
problems
Urea Provides whiteness and increases
the consistency of milk, improves
solid not fat percentage(SNF)
Overburdens the kidney and
may cause renal failure
Formalin Increases the shelf life Liver & kidney damage
Starch Increases quantity and maintains
SNF in synthetic milk
Causes diarrhea, may be fatal
for diabetics
11.
12.
13. Adulterants: Ghee essence is used in cheaper oils and passed
off as pure ghee. This type of ghee will not solidify like
normal ghee. It may also not have that grainy texture of pure
ghee.
Oleomargarine or lard ( Animal fat) - added to butter
Mashed potatoes, sweet potatoes or other starch is added to
ghee
Health effect:
◾ Cancer or acute renal failure.
◾ The argemone oil used to adulterate ghee and butter is highly
toxic. It causes a disease known as dropsy,( Fluid collection
in some parts of the body) .It may also paralyse the limbs.
14.
15. ◾ Adulterant: Argemone seeds and agremone oil
◾ Mineral oil also added to edible oil
◾ Health effect:
Epidemic dropsy & Glucoma due to argemone
cancer due to mineral oil
16.
17. ◾ Adulterants: chalk powder, white sand, Washing soda, Plastic
crystals, Urea, White/ Yellow colour, Rawa/ Suji, Stones etc
◾ Health effect:
a) Chalk powder is not toxic but when inhaled for long, may
cause respiratory problems
b) Washing soda cause diarrhea,
nausea and vomiting.
18.
19.
20. Adulterants : With used tea leaves, dye or artificial colour,
iron fillings.
Tea leaves are often adulterated with iron flakes to increase
their weight. The chances of adulteration are more if we buy
loose tea. Used tea from tea stalls is dried in the sun, mixed
with coal tar dyes and some amount of genuine tea to give it
flavour.
Health effects:
Cancer, tetanus
21.
22. ◾ Coffee which is considered a drink of the elite is even not
spared. It is mixed with chicory powder, ground tamarind and
date seeds.
◾ Tamarind seed, date seed powder causes Diarrhoea
◾ Chicory powder causes Stomach disorder, Giddiness and joint
pain
◾ Ground coffee is mixed with cheap ingredients such as maize,
soybean, sugar and acai seed. While these unwanted extras
aren’t harmful, they can spoil the quality and taste of the
product.
23. ◾ Adulterants: Sudan red, red brick powder, grit, sand, dirt, non-
permitted colors, saw dust
Health effect:
brick powder, saw dust: Stomach disorder,
Sudan dye is carcinogenic
24. ◾ Adulterated with: Yellow aniline dyes, Non-permitted colourants
like metanil yellow, Tapioca starch, Lead chromate powder
◾ Health effects:
a) Yellow aniline dyes: Carcinogenic
b)Non-permitted colourants like metanil yellow Highly
Carcinogenic
c) Tapioca starch: Stomach disorder
d)Lead chromate added to turmeric powder and spices can cause
anemia, paralysis, brain damage and abortions.
25.
26. Non-permitted color or permitted food color like metal
yellow, beyond the safe limit in colored food can cause
allergies, hyperactivity, liver damage, infertility, anemia,
cancer and birth defects.
27. ◾ Mixed with formalin and other type of chemicals which are used to keep
the food fresh are injurious to health, that causes different types of cancers,
asthma and skin diseases.
◾ Unhygienic meat and meat products can cause food infection usually with
fever and chills. These are the immediate effect of food adulteration on
public health
◾ Mercury in mercury-contaminated fish can cause brain damage, paralysis,
and death.
28. To earn more profits
To increase volume of trade by showing lower prices.
When supply is less than demand
To cut down the product costs to meet the market
competition.
Shortage of authentic ingredients at affordable prices.
Shortage of qualified personnel and no updation of processing
techniques.
Inadequate knowledge on the consequences and associated
food safety risks.
Lack of awareness and updation of the information on the
adulteration related food safety outbreaks.
29. ◾ Food Additives are Chemical substances added to
processed foods:
- To enhance/retain quality attributes such as texture,
physical properties, taste, flavour etc.
- To control the spoilage and enhance shelf life of the
processed foods.
◾ General Food Additives are:
Anti oxidants BulkingAgents
Emulsifiers/stabilizers Acid regulators
Preservatives Flavor enhancers
Artificial sweeteners Glazing agents
30. ◾ All additives are not adulterants, if present within the specific
limits and once exceeded the limits they become significant
adulterants and can cause serious health hazards to the
consumers.
◾ All additives are not adulterants until reported outbreak of
food safety issues occurs.
31. Synthetic colours used in different food items are harmful.
Tartrazine is a synthetic lemon yellow azo dye primarily used as
a food coloring. It is also known as E number E102. Coloring
agent can cause itching, urticaria, runny nose and asthma.
Saccharin and cyclamate, used as artificial sweeteners cause
cancer of urinary bladder in long - run.
Nitrates and nitrites, used as preservatives in packaged meat
may cause stomach and gastrointestinal cancers.
◾.
32. Mono-sodium glutamate (MSG) used as food flavour
enhancer causes severe headache, nausea and occasionally
chest tightness, burning sensation and asthmatic attack.
Long-term use results in damage to brain.
Sodium meta bisulphate and Sulphur dioxide are used
in dry fruits, wines and beers to prevent discoloration and
spoilage.
Sulphur dioxide is also used as preservative for fruits
and vegetables. It may cause breathing and heart
problems.
33. ◾ Enacted by indian parliament in 1954
◾ Amended in 1964,1976 and 1986.
◾ Objective:
- Ensuring pure and wholesome food to the consumer
- Protect the consumers from fraudulent and deceptive trade practices.
Case of proven Adulteration Adulteration causing grievious hurt or death
PUNISHMENT AWARDED
6 months
imprisonment
&
Fine of Rs 1000
Life imprisonment
& Fine of Rs 5000
34. ◾ CODEX ALIMENTARIUS:
- Principal organ of joint FAO/WHO food standard programs
- Formulates standards for international markets
- Food standards in India are based on this
◾ PFA Standards:
-To obtain a minimum level of quality of food stuffs
attainable under Indian conditions
◾ AGMARK STANDARDS:
-Gives the consumer an assurance of quality of food
according to standards
◾ BUREAU OF INDIAN STANDARDS( ISI):
-A guarantee of good quality
35.
36. ◾ The Food Safety and Standards Authority of India (FSSAI) has
been established under Food Safety and Standards , 2006
◾ Is under Ministry of Health and Family welfare, Govt. of India.
◾ FSSAI has been created for laying down science based standards
for articles of food and to regulate their manufacture, storage,
distribution, sale and import to ensure availability of safe and
wholesome food for human consumption.
◾ Aims to establish a single reference point for all matters relating to
food safety and standards, by moving from multi- level, multi-
departmental control to a single line of command.
◾ It consolidates various acts & orders that have hitherto handled
food related issues in various Ministries and Departments.