Food adulteration involves adding unacceptable substances to food that lower its quality. Various methods are used, such as adding water to milk or chemicals to spices. This harms consumer health and violates food safety standards. The document outlines several agencies and regulations that establish food standards in India, including the Food Safety and Standards Authority of India (FSSAI), which consolidates various food laws. Common food adulterants are also listed for different food items. Preventing food adulteration involves inspecting food sources and educating communities.

1. PRESENTED BY:
Miss. Suchita G.
4th year BSc nursing
Community health nursing- ll
SJGCOHSCONG, Karnataka

2. FOOD
ADULTERATION

3. INTRODUCTION
Food adulteration is defined as the addition of some unacceptable
things to the food materials, which ruin the quality of the food for
consumption.
Despite various measures taken by the government, spreading
awareness about the hazards of food adulteration, it is a prevalent
practice in many countries.
Various methods of food adulteration are deployed by the food
industries using various chemical and synthetic substances.

4. DEFINITION
Food adulteration can be defined as “The addition
or subtraction of any substances to or from food, so that the
natural composition and quality of food substances is
affected.
OR
“Adulteration is defined as the process by which the
quality of the product is reduced through addition of baser
substance or a removal of a vital element.”

5. ADULTERANTS
• The material that is employed for the purpose of adulteration and
the substances that lower the quality of food, when added to it are
called adulterants.

6. FOOD IS CONSIDERED ADULTERATED IF:
A substance that degrades the quality of food or turns it hazardous is
added to it.
Cheaper or low quality substance are used as a substitute for whole
or a few ingredients.
A constituents of food is partly or wholly taken out, reducing the
quality of food.
It’s made presentable with harmful substances or its colour is
changed to make it look better.
Anything that depreciates the quality of food is added to or
abstracted from it.

7. Adulterants
added to
specific food
items
Milk
Fat, starch, water,
removal of cream
Ice-cream
Cellulose, starch,
non permitted
colors
Coffee powder
Date husk, tamarind
husk
Lentils
(Dals)
Coalter dyes, khesari
Turmeric
powder
Lead chromate
powder
Cereals
Mud, grits,
soapstone bits

8. Chilli powder
Saw dust, brick
powder
Ghee
Vegetable/plant
oils, animal body
fat
Edible oils
Mineral oils,
argemone oils
Honey
Liquid glucose,
invert sugars, high
fructose corn syrups
Fruits
Calcium carbide,
copper sulfate, wax,
oxytocin sachharin
Fish
Formaline

9. WHY IS FOOD ADULTERATION DONE?
Practised as a part of the business strategy.
An imitation of some other food substances.
Lack of knowledge of proper food consumption.
To increase the quality of food production and sales.
Increased food demand for a rapidly growing population.
To make maximum profit from food items by fewer investments.
The inefficiency of government initiatives to control it.

10. TYPES OF
FOODADULTERATION
Intentional
adulteration
Incidental
adulteration
Natural
adulteration
Metallic
adulteration
Packaging
hazardous
Economic
adulteration

11. CONSEQUENCES OF FOOD ADULTERATION
Consumer has to pay more money for food of lower quality and
quantity.
It can be harmful to health and may lead to death.
Prolonged consumption of such food increases the toxicity in the
body.
Some adulterated food may affect internal organs directly leading
to heart, kidney, liver and many more organ disorders and failure.

12. PREVENTION
 Checking whether the food samples in the outlets are periodically
inspected by the food inspectors.
 Maintenance of the cleanliness of the premises with no infestations.
 Checking the date of manufacture, date of expiry, source of the product,
etc.
 Checking the inactness of the package.
 Educate the community about the adulteration and cleanliness.
 Purchasing ingredients in a reputed shop.

13. FOOD STANDARDS
Codex Alimentarius
International organization for standardization (ISO)
AGMARK Standards
Bureau of Indian standards (BIS)
Food Safety and Standards Act, 2006
Food safety and standard authority of India (FSSAI)

14. 1. Codex Alimentarius
The Codex Alimentarius Is A Collection Of
Internationally Recognized Standards, Codes Of
Practice, Guidelines, And Other Recommendations
Published By The Food And Agriculture Organization
Relating To Food, Food Production, Food Labelling, And
Food Safety.
Originally Published: 1981
The food standards in India are based on the standards
of the codex Alimentarius.

15. 2. International Organization for
Standardization (ISO)
ISO is an independent, non-governmental,
International organization that develops
standards to ensure the, safety and
efficiency of products.
Founded on 23 February 1947
Headquarter- Geneva, Switzerland.
E.g. ISO 22000: International standards on
food safety management system.

16. ISO 22000
ISO 22000 is a certifiable standard that
sets out the overall requirements for a
food safety management system.
It defines the steps an organization must
take to demonstrate its ability to control
food safety hazards and ensure that food
is safe for human consumption.
ISO published its revised food safety
standard, ISO 22000:2018, on June19,
2018. The previous version was ISO
22000:2005.

17. 3. AGMARK Standards
AGMARK’s Expansion Is Agricultural Marketing.
Effective since: 1937, 1986 (amended)
AGMARK Is A Quality Certification Mark Provided By The
Government Of India.
Product category: Agricultural products
This Certification Confirms The Quality Control And Hygienic
Condition Of The Food.
Certifying agency: Directorate Of Marketing And Inspection

18. 4. Bureau Of Indian Standards
National standardization activity started in India in 1947 with the
establishment of the Indian standards institution (ISI).
The ISI is an initialism of Indian standards institution, the
name of the national standards body until 1 January 1987,
when it was renamed to the bureau of Indian standards.
The bureau of Indian standards act was passed by the
parliament in 1986 and BIS came into being on 1 April 1987.
A new Bureau of Indian standards (BIS) Act 2016 which was
notified on 22nd March 2016, has been brought into force with
effect from 12th October 2017.
The act establishes the bureau of Indian standards (BIS) as the
national standards body of India.

19. BIS is the National Standard Body of India for the harmonious development
of the activities of standardization, marking and quality certification of
goods.
The ISI mark is a standards-compliance mark for industrial products in India
since 1955. The mark certifies that a product conforms to an Indian
standard (IS) developed by the Bureau of Indian Standards (BIS), the
national standards body of India.

20. 5. Food Safety And Standards
Act, 2006
The Indian parliament has passed the food safety
and standards act, in year 2006 that overrides all
other food related laws:
1.Prevention Of Food Adulteration Act, 1954
2.Fruit Products Order, 1955
3.Meat Food Products Order, 1973
4.Vegetables Oil Products (Control) Order, 1947
5.Edible Oils Packaging (Regulation) Order, 1988
6.Milk And Milk Products Order, 1992

21. 1. Prevention Of Food Adulteration
(PFA) Act, 1954
To protect the consumer’s health the
government of India promulgated the
prevention of food adulteration act in the
1954 year.
The act prohibits the manufacture , sale
and distribution not only adulterated food
but also food contaminated with toxicant
or misbranded food.
It was amended in 1964, 1976, 1986.

22. OBJECTIVES
To provide pure and wholesome food to the
consumer
 to protect them from fraudulent and deceptive
trade purchase
To prevent the sale of standard foods.
To protect the interest of the consumer by
eliminating fraudulent practice.

23. Administrative
Bodies
Central
committee for
food standards
Public analyst
Food inspector
Central food
laboratory

24. ADULTERATION
An article of food shall be deemed to be adulterated :
If the article sold by vendor does not meet the nature , substance or quality
demanded by the purchaser.
If presence of any other substance which affects the substance or its quality.
If any constituent of the article has been wholly or in part extracted to affect
the quality of thereof.
If the article under unsanitary condition become injurious to health.
If the article wholly or in part of any putrefied, decomposed substance unfit
for human consumption.
If the article is obtained from a diseased animal.

25. CONT ……
If the article contains poisonous substance which renders it injurious to
health.
If the container of the article composed deleterious substance which renders
its contents injurious to health.
If any colouring matter other than that prescribed present in the article.
If the article contains any prohibited preservatives or permitted preservatives
in excess.
If the quality and purity of the article falls below the prescribed limits.
If the quality and purity of the article falls below the prescribed standard
which render its injurious to health.

26. PENALTIES
Minimum 6 months imprisonment with a fine of Rs 1000/-
If adulteration leads to death or critical harm, punishment will be
life imprisonment with fire of Rs 5000/-
From 1986 amendment, consumers and NGOs are empowered to
take samples of food for examination.
Central committee for food standards frames and revises the
rules under PFA act.
Any food not conforming to the standards is labelled as
adulterated.

27. 2. Fruit Products Order,
1955
 The Fruit Products Order 1955, promulgated under Section 3 of the Essential
Commodities Act - 1955, with an objective to manufacture fruit & vegetable products
maintaining sanitary and hygienic conditions in the premises and quality standards laid
down in the Order.
The standards have been in force since 1955 by the law of Fruit Products Order, after
which the mark is named, but the mark itself got a mandatory status only after the Food
Safety and Standards Act of 2006.
A FPO license is, in fact, necessary to start a fruit processing industry in India. The agency
that develops standards for this purpose and that which issues the mark is the Ministry
of food processing Industries of the Government of India.

28. • The FPO mark is a certification mark mandatory on all processed fruit
products sold in India such as packaged fruit beverages, fruit-jams,
squashes, pickles, dehydrated fruit products, and fruit extracts, following
the Food Safety and Standards Act of 2006.

29. 3. Meat Food Products Order
(MFPO), 1973
•.
In 1973, Government of India promulgated an Order
to enforce strict quality control on the productio0n and
processing of meat food products under Essential
Commodities Act 1955.
The main objective is to regulate production and sale of meat food products
through licensing of manufacturers, enforce sanitary and hygienic conditions
prescribed for production of wholesome meat food products, exercise strict
quality control at all stages of production of meat food products, fish products
including chilled poultry etc.
No person could carry on business as a manufacturer except under and in
accordance with the terms and conditions of license granted to him this order.

30. 4. Vegetable Oil Products
(Regulation) Order, 1998
The earlier two orders: Vegetable oil products (control) Order, 1947 and
Vegetable Oil Products (Standards of Quality) Order, 1975 have been
replaced by a single Order called “Vegetable Oil Products (Regulation) Order,
1998 for proper regulation of manufacture, distribution and sale of vegetable
oil products.
The Vegetable oil products industry is regulated by
this order through the Directorate of Vanaspati,
Vegetable Oils and fats, Department of Food, Public
Distribution, Ministry of consumer Affairs, and food
and public distribution.

31. 5. Edible Oils Packaging
(Regulation) Order, 1998
In order to ensure availability of safe and quality edible oils in packed at
pre-determined prices to the consumers, the central govt. promulgated
on 17 September, 1998, an edible oils packaging (Regulation) Order,
1998 under the Essential commodities Act, 1955 to make packaging of
edible oils, sold in retail, compulsory unless specifically exempted by the
concerned state Govt.
Edible oils including edible mustard oil will be allowed to be sold only in
packed form from 15 th December 1998.
Only oils which conform to the standards of quality as specified in the
prevention of food adulteration act and rules made there under will be
allowed to be packed.

32. 6. Milk And Milk Products
Order, 1992
The Government of India had promulgated the Milk and Milk Product Order
(MMPO) 1992 on 9/6/1992 under the provisions of
Essential Commodities Act, 1955 consequent to
de-licensing of Dairy sector in 1991.
As per the provision of this order, any person/ dairy
plant handling more than 10,000 litres per day of milk
or 500 MT of milk solids per annum needs to be registered with the Registering
Authority appointed by central Government.
The objective of the order is to maintain and increase the supply of liquid milk
of desired quality in the interest of the general public and also for regulating
the production , processing and distribution of milk and milk products.

33. 6.Food Safety And Standards Authority Of India (FSSAI)
The FSSAI has been established under food safety and standards act, 2006 which
consolidates various acts and orders that have until now handled food related issues.
Functions
Formulating the regulations to set norms and procedures in
relation to article of food.
Formulating policies, procedure sand guidelines to assess
and provide accreditation for food businesses.
Laying down procedures and guidelines for accreditation of laboratories.
Supports central and state governments to formulate the policies and rules in relation to
food safety and nutrition.

34. Data collection regarding food consumption, incidence and prevalence of
biological risk and contaminants in food and foods products, early
identification of up coming risks and introduction of rapid alert system.
Creating an information network with public, consumer and local
administrative bodies to provide fast information about food safety and
related issues.
Provide training programs for persons who are involved or intend to get
involved in food business.
Assist with the development of international technical standards of food,
sanitary and sanitary standards .
To provide general awareness about
food safety and food standards.