this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
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 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
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
Special thanks to Dr. Alak Paul(professor of CU) sir for giving me opportunity to present my Idea.
Details Of researcher:
Ashfak Mahmud
Geography & Environmental Studies
University Of Chittagong
contact: 01835529302
We live in a fast-moving, money-driven age and as various industries experience boom like never before, operations and supply chain networks become increasingly intricate. Such situation is bound to witness a proliferation of fraud (and fraudsters). The food industry is no exception. Complex supply chain network, lax regulation and inaccessibility of information to consumer, among other factors, have all but put food fraud on the rise. Hence, this presentation focuses on the totality of food fraud, including: its definition, a few cases, current efforts at preventing it, and what can still be done to remedy this menace.
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 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
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
Special thanks to Dr. Alak Paul(professor of CU) sir for giving me opportunity to present my Idea.
Details Of researcher:
Ashfak Mahmud
Geography & Environmental Studies
University Of Chittagong
contact: 01835529302
We live in a fast-moving, money-driven age and as various industries experience boom like never before, operations and supply chain networks become increasingly intricate. Such situation is bound to witness a proliferation of fraud (and fraudsters). The food industry is no exception. Complex supply chain network, lax regulation and inaccessibility of information to consumer, among other factors, have all but put food fraud on the rise. Hence, this presentation focuses on the totality of food fraud, including: its definition, a few cases, current efforts at preventing it, and what can still be done to remedy this menace.
Food is adulterated to increase the quantity and make more profit. The food is sucked of its nutrients and the
place where the food is grown is often contaminated.For example:Milk is mixed with water. Vanaspati is used as an
adulterant for ghee. Ergot is used as an adulterant for cereals.Chalk-powder is used as an adulterant for flour.Chicory
is used as an adulterant for coffee.Papaya seeds is used as an adulterant for pepper.Brick-powder is used as an
adulterant for chilly-powder.tamarind seed powder is used as adulterant for coffee. wood powder is adulterated for
turmeric and dhaniya powder.
A brief summary of international research to define food fraud and the risks. Presents examples of food fraud incidents in Australia, as presented in media reports.
XIMEA Presentation by Max Larin: HSI Cameras for Food Safety and Fraud Detect...XIMEA
Presentation by Max Larin (XIMEA CEO): Using Hyper spectral imaging cameras (HSI Cameras) for Food Safety and Fraud Detection;
Voice over IP Conference, Moscow 24.11.2016
Picarro - A Revolution in Food Safety and Food Fraud DetectionPicarro
Picarro makes the worlds highest performing and easiest to use gas analyzers. Picarro analyzers are revolutionizing the way the farmers, grocers, distributors, and regulators trace where food comes from, identify point of origin, and screen for food fraud and adulteration. Visibility into the authenticity and origin of the food we eat is becoming increasingly important in an era of globalized food distribution.
FRAUD IN SUPPLY CHAINS: THE RISKS, THE SOLUTIONS AND THE OPPORTUNITIESCameron Scadding
Food fraud represents a significant risk to brands and stakeholders of the food supply chain and threatens consumer confidence and in turn trust.
This presentations focuses on the Australian agri-food export opportunity in china and looks closely at some of the risks for brands in that market. The presentation also showcases some of the #SourceCertain solutions. The explosion of the daigous phenomenon demonstrates that Chinese consumers do not TRUST the supply chain - there is great opportunity for innovative exporters that look to connect securely with their prospective Chinese consumers.
This presentation was delivered in part to the ASA 100 forum in 2016 by Source Certain Chairman Cameron Scadding
Jail Time for Peanut Corporation of America Executives and QA Manager: Lesso...Emma Mosshart-Keel
The salmonella outbreak related to the Peanut Corporation of America’s products resulted in nine deaths and hundreds hospitalized. According to industry estimates, the peanut industry suffered $1 billion in losses from consumers avoiding peanut products. Recently, two executives were sentenced to 20+ year jail terms and the QA manager was sentenced to a 5 year jail term. These criminal convictions are the first of their kind for a food poisoning outbreak. Join us as we discuss lessons learned from the PCA case and what you can do to prevent a similar situation from occurring in your organization.
The topic was to design a nation-wide campaign against food-adulteration with a target of reducing adulteration by a significant percentage within the next five years. This presentation won us the biggest branding/marketing competition in the country, Brandwitz '14.
food adulterants, detection techniques, indian laws regarding food safety, impact on consumers, farmers, commonly used adulterants in daily used commodities
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Introduction, definition, common adulterants and diseases caused, simple tests to identify the adulterants in food products, Government acts to control the adulteration.
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.
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).
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Food and beverage service Restaurant Services notes V1.pptx
FOOD ADULTERATION Prasad ppt1
1. AHMEDNAGAR JILHAMARATHAVIDYAPRASARAK SAMAJ
INSTITUTE OF
HOTELMANAGEMENTANDCATERINGTECHNOLOGY
AHMEDNAGAR -414001
PROJECT REPORT ON
ADULTERATION
SUBMITED TO
UNIVERSITY OF PUNE
SUBMITED BY
PRASAD M .NALLA
UNDER THE GUIDANCE OF
PROF. ABHIJEET GAJARALWAR
2013-2014.
2. INTRODUCTION
Food Adulteration: In our daily life there are so many unhygienic and contaminated things for our health. Most of our things our
contaminated. Even the food, which we eat, is adulterated. Now a question arises that what is adulteration? The answer is that the
deliberate contamination of food material with low quality, cheap and non-edible or toxic substances is called food adulteration. The
substance, which lowers or degrades the quality of food material, is called an adulterant. Adulteration brings a lot of easy money for the
traders, but it may spoil many lives. Food adulteration can lead to slow poisoning and various kinds of diseases, which can even result in
death. Adulteration makes the food items used in our daily life unsafe and unhygienic for use. An easy example of food adulteration is
vanaspati ghee in desi ghee. The traders use it for their economic benefit without thinking about its effect on the common population of
our country, which consumes it. For preventing it our government has made some certain commissions and laws. Still it prevails in our
country on large scale. Adulteration should be checked properly in common food items so as to save people from its bad effects.
Adulteration is the government and we for the common people therefore something should do a type of curse against it.
4. 4 DIFFERENTTYPES OFFOODADULTERATIONAND ITS
HARMFULEFFECTS
1. Milk Adulteration:
In India, which is the land of cows, large quantities of milk are adulterated. Milk adulteration
involves adding water to milk and removing the beneficial fats from milk. Often soya milk, starch, groundnut
milk, and wheat flour are added to milk. This makes the milk less nutritious and it results in milk being useless
for the consumer.
2. Adulteration of Fats and Oils:
It is easy to adulterate oils and fats. But it is difficult to detect such adulteration. Ghee is often
mixed with hydrogenated oils and animal fats. Synthetic colours and flavours are added to other fats to
make them appear like ghee.
3. Food Grain Adulteration:
Food grain adulteration involves mixing sand or crushed stones to increase the weight of food
grains. Cereal grains and pulses are mixed with plastic beads that resemble grains in colour and size. Very
often, water is also sprayed on grains to increase the weight.
5. 4. Other Adulterations:
Chili powder is often mixed with brick powder, while tea leaves are often mixed with used tea leaves.
These adulterations are very harmful to the consumer and they should be addressed by consumer organizations
and consumers seriously.
6. 1. MILK ADULTERATION 2. Adulteration of Fats and Oils
3. Food Grain Adulteration 4. Other Adulterations
7. FOOD LAWS IN FORCE IN INDIA
THE SECOND SCHEDULE
1. The Prevention of Food Adulteration Act, 1954 (37 of
1954).
2. The Fruit Products Order, 1955.
3. The Meat Food Products Order, 1973.
4. The Vegetable Oil Products (Control) Order, 1947.
5. The Edible Oils Packaging (Regulation) Order, 1998.
6. The Solvent Extracted Oil, De oiled Meal, and Edible
Flour
(Control) Order, 1967.
7. The Milk and Milk Products Order, 1992.
8. Any other order issued under the Essential
Commodities
Act, 1955 (10 of 1955) relating to food
9. Nature of Grievance Main Acts/Regulations/Orders Applicable
1.Quality and Purity foods 1.PFAct,1954 and Rules 1955
2.FPO,1955
3.MFPO,1973
4.Sugar(control)order,1966
5. Vegetable, Oil Products Order,1947
6.Vegetable,Oil products (Standard of quality)Order,1972
7.Solvent Extracted and Oils, DEOLIED MEAL AND Edible
Flour Order,1967
8.Packaged Commodities Act 1975
9.The Edible Oils Packaging(Regulation)Order,1998
10.The Atomic Energy (Control of Irradiation of
food)Rules,1996
11.The .Vegetable, Oil products(Regulation)Order,1998
12.The Recycled Plastics Manufacturing an Usage
Rules,1999
2.Hygiene in handling food in factories and
restaurants
1.PFA Act,1954 and Rules 1955
2.State Municipal Act
3.Suspected adulteration or quality of goods,
drawing sample for analysis
1.PFA Act,1954 and Rules,1955
4.Misleading and wrong labeling of foods and drug 1.PFA Act,1954
2.Drug and Cosmetic Act,1940
3.Standards of Weights and Measures Rules,1977
4.Sale of Goods Act,1930
5.Quality of sale, their measure, price marking 1. Standards of Weights and Measures Rules,1977
11. LABELING
AGMARK
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of
standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India The
AGMARK is legally enforced in India by the Agricultural Produce (Grading and Marking) Act of 1937 (and
amended in 1986).The present AGMARK standards cover quality guidelines for 205 different commodities
spanning a variety of Pulses, Cereals, Essential Oils, Vegetable Oils, Fruits & Vegetables, and semi-processed
products like Vermicelli.
FPO mark:
A mandatory mark for all processed fruit products in India. Certifies that the product was manufactured in a hygienic
'food-safe' environment
12. Adulterant Foods commonly
involved
Diseases or health effects
Mineral oil Edible oils and fats,
black pepper
cancer
Orthorticresyl phosphate Edible oils and fats Flaccid paralysis
Lathyrussativus Kesari dal, or mixed
with other pulses
Lathyrus
Lead chromate Turmeric whole and
powdered, mixed
spices
Anaemia, abortion, paralysis, brain
damage.
arsenic Fruits such as apples
sprayed over with lead
arsenate( pesticide)
Dizzeiness, chills, cramps, paralysis and
death.
copper Acid foods in contact
with tarnished
copperware
Vomiting, diarrhea. Astringent taste in
mouth, abdominal pain.
mercury Mercury fungicide
treated seeds grains or
mercury contaminated
fish
Brain damage, paralysis, death
Aflatoxins Aspergillums flavus
contaminated foods
such as groundnuts,
cottonseeds etc.
Liver damage and cancer
Matchup virus Foods contaminated
with rodent’s urine.
Such as cereals
Bolivian hemorrhagic fever
gossypol Cottonseed flour and
cake
cancer
Polychlorinated biphenyl’s Fatty foods Severe ache, eye discharge, skin darning
14. SUGGETIONAND
RECOMNDATIONS
The consumer should avoid taking food an unhygienic place and food being prepared under
unhygienic conditions. Such types of food may cause various diseases, consumption of cut fruits
being sold in unhygienic conditions should be avoided
It is always better to buy certified food from reputed staff.
Food inspector will have to take action against traders who adulterate the food.
There should be public programs for identification of adulterated food and awareness for it.
Always check expiry date and seal is packed or not.
15. COCLUSION
Food adulteration is an 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.
Selection of wholesale and non-adulterated food is essential for daily life to make sure that such food does not
cause any health hazards. It is not possible to ensure wholesale food only on visual examination when the toxic
contaminants are present in ppm level.
First visual examination of the food before purchase make sure to ensure absence of insects, visual fungus, foreign
matters, etc. therefore, due care taken by the consumer at the time of purchase of food after thoroughly examine can
be of great help.
Secondly, labeled clearation of packed food is very important for knowing the ingredients and nutritional value. It’s
also helps in checking the freshness of food and the period of best before use.