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.

3. WHAT ISADULTERATION?
FOODIS THEBASIC NECESSITYOFLIFE. ONEWORKSHARDANDEARNSTO SATISFYOURHUNGERANDRELAX (ENJOY)
LATER. BUTATTHE ENDOFTHEDAY,MANYOFUSARENOTSUREOFWHATWE EAT.WEMAYBE EATINGADANGEROUS
DYE,SAWDUST,SOAPSTONE,INDUSTRIALSTARCH,ANDALUMINUM FOILANDSOON!CONTAMINATED FOODSAND
DRINKSARECOMMONSOURCESOFINFECTION. OFTEN,WEINVITE DISEASES RATHERTHANGOODHEALTH.

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

8. FOOD LAWS IN FORCE IN INDIA

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.PFAAct,1954 and Rules 1955
2.State Municipal Act
3.Suspected adulteration or quality of goods,
drawing sample for analysis
1.PFAAct,1954 and Rules,1955
4.Misleading and wrong labeling of foods and drug 1.PFAAct,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

10. ADULTERANT
FOODS COMMONLY INVOLVED
DISEASES OR HEALTH EFFECTS

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

13. PUBLIC SURVEY
Knowing about
adulteration
yes
no
Awareness
yes
no
Purchase %
yes
no
0
10
20
30
40
food…
death
headack
digestive
throat…
Causes
causes
Affection %
yes
no
0
10
20
30
40
50
60
70
80
yes no
Ask or not
Ask or
not
0
10
20
30
40
50
60
yes no
Labele checking
%
Sourses
news
paper
television
mouth
pulicity
radio

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.