FOOD ADULTERATION

What is Adulteration?
Process by which quality or nature of a given substance is reduced through Addition of a foreign / an inferior substance e.g addition of water to milk
Removal of a vital element e.g removal of fat from milk

Why Adulteration is done?

To get a BIG PROFIT

A vicious cycle- Consumers like to get maximum quantity for as low a price as possible. Sellers meet the needs of buyers by supplying inferior quality

What are the types of Adulterants?

Intentional- Willful act to increase profit Unintentinal / Incidental- Due to ignorance & negligence

What is Intentional Adulteration?

Addition of water to milk

Addition of dried leaves to tea leaves

Addition of chalk powder

Wrong weighing of foodstuffs

A willful act on part of adulterator intended to increase margin of profit Intentional adulterants are sand, marble chips, stones, mud, chalk powder, water, mineral oil & coal tar Cause harmful effects on human body

Adulterant can be: Mechanical

Chemical

Commonly adulterated foods

Food Article Ghee or butter Edible oils Sweets, icecream, sherbet Dals Hing Adulterant Vanaspati, mashed potato/ starches Argemone/ mineral/castor oil Metanil yellow (a non permitted coal tar dye) Kesari dal, clay, stones, gravels, lead chromate Soap stone (pumice stone) or other earthy matter, starch.

Food Article

Adulterant

Black pepper
Turmeric Cinnamon Coffee Chili powder

Dried seeds of papaya fruit, light berries Metanil yellow

Cassia bark Tamarind / date chicory powder seed /

Brick powder or soap stone, artificial color

Potenitial health hazards

Epidemic dropsy Cardiac arrest Cancer Paralysis Damage digestive tract Lathyrism (crippling ) Anemia Abortion

 Brain damage
Blurred vision & blindness Hypertension Muscular twitching

Acute gastritis
Liver & kidney damage

What is Incidental Adulteration?

Incidental adulterants are Pesticides Residues Tin from can Droppings of rodents Larva in food Metallic contamination like Arsenic Lead Mercury

Contamination usually due to Ignorance

Negligence Lack of proper facilities

Rodents & insects introduce into food a high degree of filth in form of Excreta Bodily secretions Spoilage microorganisms

Packaging of food in unhealthy surroundings

Pesticides: DDT & malathion residues on plant product When ingested is absorbed by small intestine & adhere to fatty tissues of vital organs as thyroid, heart, kidney, liver, mammary glands & testes and damage these organs. They can be transferred from umbilical cord blood & breast milk to growing fetus. This cripples them & inhibits their growth.

Packaging hazards
Polyethylene, polyvinyl chloride & allied compounds used to produce flexible packaging material

Sometimes foods like pickles, acid & oil could attack plastic packaging material & create a health hazard

TO SUM UP
_________ is the adulterant added to haldi. Rodents add______,_______ and ______ to food stuffs not stored properly. What is food adulteration. Main aim of adulteration is_________. Mention some adulterants added to food stuffs intentionally. Why adulteration is a vicious cycle?

HOME ASSIGNMENT
Pesticide residue left in the plant food is an example of_______________. Define adulteration. Name the adulterant added to the following: a) Dal b) Haldi c) Coffee powder d) Hing

Give health hazards of adulteration. What is intentional and unintentional adulteration?

FOOD LAWS

Need for laws and standards

To protect consumers from being cheated Ensuring best food quality Ensuring fair trade practices

Various laws
Prevention of Food Adulteration Act

Fruit Products Order

Meat Products Order Bureau of Indian Standards

The Agmark Standard

Codex Alimentarius

PFA
Prevention of Food Adulteration Act ,1954 Objectives To ensure that food articles sold to the customers are pure and wholesome. To prevent fraud or deception & encourages fair trade practices.

FPO
Fruit Product Order , 1946 (revised in 1955) Packaging fruits and vegetables of a standard below the minimum prescribed standards is an offence punishable by law. Quality of product, sanitation, personnel, machinery-equipment & work area are taken into consideration.

BIS
The Bureau of Indian Standards operates a Certification Mark Scheme {ISI}under the BIS act, 1986 Items requiring compulsory BIS certification: Food colors & food color preparation Natural food colors Food additives Infant formula Milk powder Milk -cereal based weaning foods Condensed milk

AGMARK Standard
Derived from agricultural marketing AGMARK seal ensures quality and purity determined with reference to size, variety, weight, color, moisture & fat content. The act defines quality of cereals, spices, oilseeds, oil, butter, ghee, legumes and eggs

HACCP
Hazard Analysis Critical Control Point A food safety risk management tool that is applied to determine significant hazards pertaining to specific products & processes & to control occurrence of such hazards. HACCP is preventive in approach

World consumers day 15 march

TO SUM UP
PFA stands for____________. ______________is a food standard which is preventive in nature. ____________ is the food law for agricultural food stuffs. FPO stands for____________. Give the general objective of food laws and standards.

HOME ASSIGNMENT
Worlds consumer as____________. day is celebrated

Expand the following abbreviations: a) FPO b) PFA c) HACCP d) BIS Write a note on: a) Agmark & HACCP