WHO five keys to safer food, food additives, food processing, effects of food processing, sanitation of food establishment & of food handlers, conservation of nutrients before-during & after cooking, food fortification, examples of fortified foods, how to choose fortificant.

1. FOOD
FORTIFICATION
&
FOOD ADDITIVES
Dr. Sunaina

2. CONTENT
1. Introduction
2. Food additives
3. Food processing
4. Sanitation of food establishment
5. Conservation of nutrients
6. Food fortification

3. INTRODUCTION

4. FOOD ADDITIVES
 Addition of ‘non-nutritious’ substances to food, in small
quantity, to improve appearance, flavor & storage properties.
• Coloring agent
• Flavoring agent
• Sweetening agent
Category I- Direct
• Pesticides
• Rodenticides
Category II-
Indirect
• Lead chromate
• feSO4
• Metallic yellow
Prohibited
additives

6.  Effects of food additives- Allergy, food poisoning,
carcinogenicity
Nitrite n nitrate leads to prodn of toxic subs eg. Nitrosamine
(carcinogenic)
Ex- Bread, biscuit, cake, jam, jellies, soft drinks etc.
 Adulterated = if more than permissible level
 Nature & quantity of additive must be printed on label
 Govt. regulations- PFA act & Fruit products order

7. FOOD PROCESSING
Parboiling
Puffing / parching
Sprouting / germination
Fermenting
Liming- Addition of lemon
“Set of techniques used to transform raw ingredient into food
or to transform food into other forms for consumption.”

8. EFFECTS OF FOOD PROCESSING
• Doubles the absorption of vitamin B &
increases the amount of nutrients in
food..
• So, its always beneficial to use processed
food by these ways only.
• Avoid junk food strictly.

10. Sanitation of food establishment
(Restaurant, Eating Places)
Location- should not be near open drainage, manure pit
Floor- higher than adjoining land, impervious, easy to keep
clean
Rooms-whr meals are served shall not <100sq ft. & should
accommodate max 10 persons
Walls-upto 3ft. It should be smooth, impervious, easily
washable
Lighting & Ventillation-ample natural lighting aided by
artificial wth good circular air

11. Kitchen-floor space- min 60sqft. Window opening- to be 25% of
floor ar., floor-impervious easy to wash non slippery, doors
windows-rat n fly proof, self closing type. Ventillators-2% of floor
area in addition to smoke pipes.
Store room & furniture-separate room for cooked n raw foods, rat n
vermin proof.. Strong furniture easy to clean n dry
Collection of refuse- in covered, impervious bins, disposed off twice
a day
Water suppl- Independnt, adequate, continous
Washing facility- cleaning of utensils crockery in hot water followed
by disinfection

12. Food handlers-
1. Pre-placement medical examination
2. Day to day health appraisal
3. Abstain from duty if infection present
4. Periodic medical check up & prompt t/t
5. Education of food handlers.
6. Maintain high std of personal hygiene- Hairs, Hands,
Habits

13. CONSERVATION OF NUTRIENTS
Before
cooking
•Air tight
container
•Sprouting
•Washing wth
min water
•Avoid too
small & too
early cutting
During
cooking
•Add
Vegetables in
boiling water
not water in
boiling veg.
•No baking
soda
•Add salt late
•Steam
heating
After
cooking
•Avoid
repeated
reheating
•Eat food as
early as
possible

14. FOOD FORTIFICATION
 Def-
“Process whereby nutrients are added to
foods to maintain or improve the quality of
diet of a group, a community , or a
population”

15. Eat Right. Eat
Fortified.

16. Need for fortification-
To combat Micronutrient deficiency
Ex.
Edible oil- Vit A, D & E.
Common salt- Twin fortification with Iodine & Iron.
(KI-40ppm, feso4-1000ppm)
Wheat flour- Groundnut flour, lysine
Fluoridation of water

18. Choosing a fortificant
1. Regular diet by community
2. Should be stable under extreme conditions of cooking
3. Non hazardous
4. Should not make any change in smell, taste n appearance
5. Low Cost
* Amount must provide effective supplement for low consumers while no
hazard if taken in excess.