This document discusses community medicine approaches to food fortification, additives, and adulteration. It defines food fortification as adding nutrients to foods in small amounts to improve nutrition. Examples given are fluoridation of water and iodization of salt. Food additives are also discussed, defined as non-nutritive substances added in small amounts to improve properties like flavor, texture and storage. Food adulteration is defined as mixing, substituting or concealing food quality in a way that can harm health. Control of fortification, additives and adulteration is discussed along with related laws.

1. Community Medicine

2. ☺ Scientific approach
☺ Administrative approach
☺ Legal approach
☺ Educational approach

3. ☺Food fortification
☺Food additives
☺Food adulteration

4. ☺ Food fortification is the process whereby
nutrients are added to food ( relatively
in small quantities) to maintain or improve
the quality of the diet of a group ,
community or population.
☺ It is a public health measure to prevent or
control some nutritional disorders

5. 1. Vehicle must be a part of the regular daily
diet by relevant section of the population.
2. Amount of nutrient added must provide
an effective supplement for low
consumers of the vehicle
3. Not harmful to high consumers
4. Do not cause noticeable change in the
taste, smell, appearance or consistency
5. Cost should be economical

6. ☺ Fluoridation of drinking water in endemic areas to
prevent dental caries
☺ Iodisation of salt to prevent IDD
☺ Vitamin A fortification of Vanaspathi
☺ Iron to salt or Flour
☺ Food enrichment: Bread etc.

7. ☺ Food additives are non nutritious
substances which are added intentionally
to food , generally in small quantity to
improve its appearance , flavor, texture
of storage properties.
☺ This is the concept of pickling or drying
☺ When it is in excess amounts to
adulteration

8. ☺ Traditionally- Salt, Oil, Turmeric are
used
☺ Modern Science- food processing
industries use more additives to
increase shelf life of food, improve
taste, texture or colour.

9. 1. Coloring agents: considered as safe for
human consumption
2. Flavoring agents: sweeteners
( Saccharin), Preservatives( Sorbic acid,
Sodium Benzoate), acidity imparting
agents ( Citric acid, Acetic acid)
3. Pose health hazards among consumers -
contaminants through packing,
processing steps, farming practices
( insecticides)

10. Punishable if
☺ Food containing additive which is not
permitted
☺ Exceeding the concentration of additives
used in the food
☺ Information on the label gives false
confidence among users
☺ FAO & WHO Codex Alimentarius are its
principal organs for control

11.  Definition: Mixing, substitution,
abstraction, concealing the quality ,
putting up decomposed food for sale,
misbranding or giving false labeling and
addition of toxicants to food, which are
having adverse effect on the health of the
consumer is called as food adulteration.

12. ☺ Paying more money for a lower
quality foodstuffs
☺ Some forms of adulteration are
injurious to health
☺ Practices vary from one part of the
country to another , from time to
time.

13.  Extraneous matter - 5%
 Insect damaged matter – 5%
 Ash insoluble in HCl.
 Extraneous matter – max permissible limit
 Inorganic(2%) – dirt, dust, stones, lumps of
earth
 Organic(3%) – foreign edible seeds, stems,
stalks, straw, leaf matters, other food grains

14.  Ignorance – metallic yellow or
Rhodopsin B dye to color the sweets in
villages
Storing food grains in pesticides stored bags
Negligence – cooking in un tinned vessels
Storing food articles in containers without
covers
 inadvertence & Deliberate fraud –
cannot be easily detected

15. Milk - Addition of water/removal of fat.
Skim milk - soluble starch.
Cream -foreign fats.
Ghee -Hydrogenated fat/animal fat.
Vegetable oils -Cheap/non edible oil like linseed,
mineral oils.
Wheat and rice -stones
Bengal gram dhal -Kesari dhal.
Chilli powder- Starch colored red by tar dye.
Black pepper- Dried papaya seeds
Honey -colored sugar syrup.
Tea - exhausted tea leaves.

16. ☺ Amended in 1954, 1964, 1976, 1986
☺ ObjectivesObjectives:
☺ Protect the consumer against any health
hazards arising out of adulteration
☺ Protect the consumer from fraudulent
trade practices
☺ Ensure and enforce fair trace practices

17. EnsureEnsure
☺ Manufacture or processing under strict hygienic
conditions
☺ Retention of maximum nutritive value
☺ Freedom from toxic effects
☺ Elimination of contaminants of different kinds
☺ Packaging under sanitary conditions
☺ Marketing of food with suitable labeling
requirements ( nutritive value, weight, date of mfr,
composition, instructions for use etc.)

18.  Central, state and local levels
 Central level- central committee for food standards.
 Setting standards for foods, co ordination , monitoring and
surveillance of program
 State level- implementation & surveillance, training,
laboratory services , analysis , punishments
 Local level- sample collection, enforcement,
surveillance, inspection, education to public

19. 1. Imprisonment of 6 months with a fine of Rs
1000
2. Harm or death as a result of food adulteration - life
imprisonment with fine up to Rs 5000

20. Creativity begins with thinking
different and progresses with acting
different and
giving unique results