“Anyfoodthat doesnot

conformto minimum
standards is said to be
adulterated”
 Food
Adulteration
Moderator
D r. D h a v a l By
Rizwaan N
 Food Adulteration

Definition:
“non-nutritious substances which are
added intentionally to food, generally in
small quantity, to improve its appearance,
flavor, texture, or storage properties”
 Reasons for food adulteration are

To get more profit

To increase the weight, adulterant is added

To increase volume of trade by showing lower prices

Adulteration Criteria
 Poisonous a n d Deleterious

 Poisonous = injurious effect or deadly effect as

result of chemical reaction between substance and
body
 N2 gas in flour

 Deleterious = broader term which includes

mechanical, physical and bacterial agents
 Shell fragments in Oysters
 Added Substances

Substances intentionally added to

foods are scrutinized more closely
substance is considered to be
“added” as a component of the food
Those are “food additives”
e.g: caffeine an “added substance”
in coca cola
May render injurious to health

Presence of a poison or
deleterious and added
substance in food article may
render “injurious to health”
Classification of additives:
colouring agents flavouring agents
(e.g., saffron, (e.g., vanilla
turmeric) essence)

First category

Sweeteners Preservatives
(e.g., saccharin) (e.g., sorbic acid)
Second category
 Misbranding
 Definition - presence or
absence of information on label of
a product which is false,
deceptive or misleading
 Regulation of labeling concerning
the presence or absence of
specific attributes of a food
product has great potential
impact on food market
 Label & Labeling
 Label:
 A display of written, printed or graphic
matter upon the immediate container of
any article
 Labeling:
 All labels and other written material
upon any article or any of its containers
or wrapper, or accompanying the
product
Purpose of labeling:
Inform the consumer about the
product
Induce the consumer to buy the
product
Why regulate labeling:
Prevent fraud, deception or
misleading statements
Require disclosure of
information necessary for
consumer to make “informed
decision”
Label must not be “false or misleading in
any particular”
 Milk - Addition of water, removal offat
 Ice-Cream –Cellulose, starch, non-permitted
colours
 Ghee –Vanaspati
 Vegetable oils -Cheap/non edible oil like
linseed, mineral oils.
 Wheat and rice –mud, grits, soapstone bits
Coffee powder- Date husk, tamarind husk,
chicory
Butter- starch, animal fat
Chilli powder- saw powder, brick powder
Dhania powder- cow dung or horse dung
powder
Dals- coaltar dyes, khesari dal
 FOOD REGULATORY
REQUIREMENTS I N I N D I A

 To safeguard health and safety, Government of

India promulgates regulatory requirements for
manufacture and sale of goods and services,
including those imported
 Regulatory measures should have minimum
compliance costs
 Regulatory measures should benefit society
Contd..

 Regulations should be fair and treat all

equitably

 Regulations are stipulated through Various Acts/

Rules & Regulations by different Ministries under
Government of India

 Enactment of Acts, Rules & Regulations is done

taking cognizance of the relevant WTO & WHO
Agreements
SOME ACTS/ REGULATIONS/ AGENCIES INVOLVED
CONTROL ORDERS TO
REGULATE FOOD TRADE IN
INDIA

Prevention of Food Adulteration Act Directorate General of Health

1954 Services

 Fruit Products Order, 1955 Ministry of Food Processing

Industries

Bureau of Indian Standards act, Department of Consumer Affairs,

1986 Govt. of India

 AGMARK Act 1937 Directorate of Marketing and

Inspection

Standards on Weight and

 Department of Legal Metrology
Measurement Act 1976

 Insecticides Act Dept. Of Agriculture and co-

operation

 Milk and Milk Product Order 1992 Directorate General of Health

Services
 Prevention of FoodAdulteration
Act,1954

 Enacted by Indian Parliament in 1954

 Objective:
ensuring pure and wholesale food to the
consumer and to protect them from fraudulent and
deceptive trade practices

 PFA Act – was amended in 1964, 1971 and lately

1986 to make the act was more stringent.
Features:

 Rules are framed and revised by expert

body called “Central Committee for Food
Standards”

 Its implementation is largely carried out

by state govt. and local bodies in their
respective areas.
However, Centre plays a vital role in:

1> coordination

2>monitoring

3>surveillance
There are a chain of food laboratories and 4
regional appellate Centre food laboratories:
1>Kolkata
2>Mysore
3>Ghaziabad
4> pune

report from this laboratories are

considered final.
 Features contd..

 Food inspectors, analysts and senior officers are

provided training

 Since training is an important component of

the programme for prevention of food
adulteration.

 This food inspectors are responsible for

perpetuating the food adulteration, considered as
the “THE SOCIAL EVIL”.
Some components of this social evil:

• public lack of awareness and

disinterest
1)

• traders greed for money

2)

• food inspectors who find

adulteration a fertile ground to
3) make easy money.
 Punishments

 For cases of proven adulteration- minimum

imprisonment of 6 months with a minimum a fine
of ₹.1000
 For the cases of adulteration which leads to
death or such harm may amount to griveous hurt
(acc. IPC 320) – Life imprisonment and fine not
less than ₹.5000
Fruit Product Order (FPO), 1955

Objective:
is to manufacture fruit &
vegetable products maintaining
sanitary and hygienic conditions in the
premises and quality standards laid
down in the Order.
Following minimum requirements are
laid down in the Fruit Product Order for
hygienic production and quality
standards:
 Location and surroundings of the factory
 Personal hygiene
 Sanitary and hygienic conditions of premises
 Portability of water
 Machinery & Equipment with installed capacity
 Quality control facility & Technical staff
 Product Standards
 Limits for preservatives & other additives
BUREAU OF INDIAN STANDARDS(BIS)
1986

INDIAN STANDARDS INSTITUTION [now known

as BUREAUOF INDIAN STANDARDS( BIS)] set
up on 6 JANUARY1947

BISis functioning under MINISTRY OF

CONSUMER AFFAIRS,FOOD AND PUBLIC
DISTRIBUTION, GOVT OF INDIA asastatutory
body under BISACT,1986 with effect from 1
APRIL 1987
OBJECTIVES:
Harmonious, development of
standardization and quality control in
national and international arena

Certification schemes for products and

systems

Growth and development of Indian

industry, commerce and exports

Consumer protection
 AGMARK Act, 1937

The AGMARK Act,1937 is the first

legislation enacted for the quality control
of Agricultural products.

AGRICULTURAL PRODUCE: Includes all

produce of agriculture or horticulture and
all articles of food or drink wholly or partly
manufactured from any such produce,
fleeces and the skin of the animals.
OBJECTIVE:
(1)To notify the agricultural commodities for which
grade standards are to be prepared under this Act.
(2)To prepare standards for agricultural
commodities popularly known as
“Agmark Standards”
(3)To implement the grading of Agril.
Commodities on the basis of Agmark Standards
(4)To make rules to carry out the provisions of
this Act
(5)Fixing the grade designation to indicate the
quality of any scheduled article
 PENALTY:

For unauthorized marking with grade designation

mark-six months imprisonment and fine not
exceeding ₹.5000
For counterfeiting grade designation mark-
imprisonment for a term of not exceeding 3years
and fine not exceeding ₹.5000
Penalty for selling misgraded article-
imprisonment for a term not exceeding 6 months
and fine not exceeding ₹.5000
 Codex Alimentarius
Commission (CAC)

The Codex Alimentarius Commission

(CAC) was created in 1961/62 by
Food and Agriculture Organization of
the United Nations (FAO) and the
World Health Organization (WHO),
to develop food standards
Objective

The main purpose of this Programme

is to protect the health of consumers,
ensure fair practices in the food trade,
and promote coordination of all food
standards work undertaken by
governmental and non-governmental
organizations.
Adverse Effects
of
Food Adulterants
 Acknowledgement
Moderator : Dr. Dhaval
Websites :
 Delhi.gov.in
 Standardsdata.in
 Fda.gov
 Fssai.gov.in
Books : K. Park
 ThankYou

Letfoodbethy medicine,thy medicineshall
bethyfood.
-Hippocrates