This document discusses food adulteration, standards, and regulations. It defines food adulteration as the addition of non-permitted foreign matter or removal of ingredients from food. Food standards are set by experts and authorities to measure quality and ensure safety. The Codex Alimentarius Commission sets international food standards to protect health, educate consumers, and facilitate trade. National laws like the Prevention of Food Adulteration Act and Essential Commodities Act establish compulsory and voluntary standards in India.

1. .

2. The addition of non permitted foreign matter
to food or the removal of certain
ingredients from food is called food
adulteration

3.  Intentional food adulteration It is a
purposeful act done by adulterator who
intends to earn huge profits. Eg. Use of
excess water, colour etc.
 Incidental adulteration Happens due to lack
of knowledge, carelessness, or lack of
facilities. Eg pesticides, germ infestation etc.

4. It is defined as that which makes a thing
what it is, its nature, kind, property, status,
grade of goodness and excellence.

5. Food standards are something that are set
up by experts or an authority for measuring
quantity, weight, extent, value and quality
of a substance .

6. Codex Alimentarius commission is the
principle organisation of the worldwide
food standards programm set by FAO and
WHO. (Food and Agriculture Organisation,
World health Organisation )



7. Purpose of Codex Alimentarius
To present internationally accepted food
standards in a uniform manner
To protect consumers health
To educate consumers
To assist harmonisation
To make international trade easy.

8. It includes standards for all categories of
foods, processed, semi processed or raw
for distribution to the consumer It also
covers factors like materials used in food
processing, food hygiene, food additives,
pesticide residues, labelling and
presentation methods of analysis and
sample

9. They are formulated along the lines of codex
alimentarius.
1.Compulsory standards
2. Voluntary standards

10.  The prevention of food adulteration act(PFA) 1955
 Essential commodities act 1954. Various orders fall under this
:
 Fruit Products Order (FPO) regulated by Ministry of food
processing Industries
 Meat Products Order (MPO) 1973 regulated by the Directorate
of Marketing and Inspection
 Milk and Milk Products Order 1992: cover the sale , purchase
and distribution of milk andmilk products
 Solvent xtracted oils, flour control order, vegetable products
order 1976. the license is grantedby the Ministry of Civil
Supplies Consumer Affairs and Public Distribution . It controls
the market price of Vanaspati.(dalda)
 Standard on weights and measures 1977. it is compulsory to
declare the weight of the product.

11. AGMARK.
 Agriculture produce grading and marketing act 1937.
 The Director of Marketing and Inspection grades
commodities as 1234 meaning special, good ,fair and
ordinary. The “Agmark” label is an assurance of quality.
It also helps settle disputes between buyers and
sellers
.
Bureau of Indian Standards (BIS).
 Indian Standards Institute (ISI) is responsible for laying
 BIS. These standards are evolved after chemical,
biological and physical assessment of the product to
be market

12.  Label is false or misleading
 Food is sold under another name
 limitations are not clearly indicated
 Size of the container is misleading
 Statement of weights and measures is wrong
 Packaging details are not given
 Fails to list nutrient information
 It fails to list artificial flavouring, colouring and
preservatives

13. Buy only from authorized shops
Avoid eating on road side shops
Processed foods must have a quality mark
Check manufacturing and expiry date
Ask for bill and details
Keep detergents and drugs in separate
cupboards

14. Make a list of food adulterants with its main
quality items.

15. Thank you