Food Adulteration

FOOD ADULTRATION AND CONSEQUENCES. HEALTH ISSUES

1. FOOD ADULTERATION AND SAFETY

2. How to ensure food safety in our country?

3. FOOD SAFETY AND STANDARDS ACT

4. Food Safety and Standards Authority of India (FSSAI) STATE FOOD SAFETY DEPARTMENTS

5. STATE FOOD SAFETY DEPARTMENT FOOD SAFETY COMMISSIONER

6. FOOD SAFETY COMMISSIONER ENFORCEMENT WING LABORATORY WING

7. ENFORCEMENT WING Assistant Food Safety Commissioner (District-wise) Food Safety Officer (LA Constituency-wise)

8. LABORATORY WING THREE REGIONAL LABORATORIES 1. Government Analyst’s Laboratory, Thiruvananthapuram . 2. Regional Analytical Laboratory, Kochi. 3. Regional Analytical Laboratory, Kozhikode. ONE DISTRICT LABORATORY at Pathanamthitta

9. FOOD SAFETY AND STANDARDS ACT, RULES AND REGULATIONS

10. Food? “Food” means any substance, whether processed, partially processed or unprocessed, which is intended for human consumption:

11. Food? includes primary food, genetically modified or engineered food or food containing such ingredients, infant food, packaged drinking water, alcoholic drink, chewing gum, and any substance, including water used into the food during its manufacture, preparation or treatment;

12. Food? but does not include any animal feed, live animals unless they are prepared or processed for human consumption, plants prior to harvesting, drugs and medicinal products, cosmetics, narcotic or psychotropic substances:

13. Food adulteration is the addition or removal of any substances to or from food, so that the natural composition and quality is affected. Adulterated food is impure, unsafe and not wholesome. Food Adulteration?

14. Food can be adulterated intentionally, accidentally or naturally . Unintentional adulteration is a result of ignorance or the lack of facilities to maintain food quality. This may be caused by spill over effect from pesticides and fertilisers . Inappropriate food handling and packaging methods can also result in adulteration. Food Adulteration?

15. Intentional food adulteration is usually done for financial gain. The most common form of intentional adulteration is colour adulteration. Some examples of intentional adulteration are addition of water to liquid milk, extraneous matter to ground spices, or the removal or substitution of milk solids from the natural product. Food Adulteration?

16. Natural adulteration occurs due to the presence of certain chemicals, organic compounds or radicals naturally occurring in foods which are injurious to health and are not added to the foods intentionally or unintentionally. Some of the examples are toxic varieties of pulses, mushrooms, green and other vegetables, fish and seafoods. Browning of apple , bitterness of citrus fruit juices. Food Adulteration?

17. Adulterant? The substances that lower the quality of food, when added to it, are called adulterants. It is a substance found within other food substances that hamper the natural quality of the food. The adulterant may be present in any form and in any quantity. Adulterants are mostly harmful and pose the ability to lower the potency of the product.

18. Adulterant? Even if the adulterant is not harmful, it reduces the nutritional value of the food to a greater extent. Some adulterants are also identified as carcinogenic or lethal when exposed to them for a longer period. Different types of adulterants are used to adulterate different types of food

19. Adulterant? “Adulterant” means any material which is or could be employed for making the food; Unsafe or sub-standard or mis-branded or containing extraneous matter.

20. Unsafe Food? “Unsafe food” means an article of food whose nature, substance or quality is so affected as to render it injurious to health.

21. Sub-standard? “Sub-standard” – an article of food shall be deemed to be sub-standard if it does not meet the specified standards but not so as to render the article of food unsafe.

22. Coconut oil (naryal ka tel) means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil . It shall conform to the following standards:— Butyro-refractometer reading at 40 o C 34.0 to 35.5 Refractive Index at 40 o C 1.4481-1.4491 Saponification value Not less than 250 Iodine value 7.5 to 10 Polenske Value Not less than 13 Unsaponifiable matter Not more than 1.0 per cent Acid value Not more than 6.0 Test for argemone oil shall be negative

23. Misbranded Food? “Misbranded food” means an article of food— if it is purported, or is represented to be, or is being— offered or promoted for sale with false, misleading or deceptive claims either upon the label of the package, or through advertisement, or sold by a name which belongs to another article of food; or offered or promoted for sale under the name of a fictitious individual or company as the manufacturer or producer of the article as borne on the package or containing the article or the label on such package;

24. Misbranded Food? “Misbranded food” means an article of food— if the article contained in the package— contains any artificial flavouring, colouring or chemical preservative and the package is without a declaratory label stating that fact or is not labelled ; or is offered for sale for special dietary uses, unless its label bears such information as may be specified by regulation.

25. Extraneous Matter? “Extraneous matter” means any matter contained in an article of food which may be carried from the raw materials, packaging materials or process systems used for its manufacture or which is added to it, but such matter does not render such article of food unsafe;

26. Dates means the product obtained by drying sound, clean fruits of proper maturity belonging to Phoenixd actylifera . The product may be washed, pitted or unpitted , with or without cap, pressed or loose. The product maybe treated with sugar, glucose syrup, flour and vegetable oil. The product shall be free from foreign matter, living insects, mould, dead insects, insect fragments and rodent contamination. The product shall have pleasant taste and smell, free from odour and evidence of ferme-ntation . The product shall be free from any added colouring matter. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements:— ( i ) Moisture (m/m) Not more than 30.0 percent (ii) Ash insoluble in dil Hcl Not more than 0.1 percent (iii) Blemished / Damaged Units Not more than 5.0 percent (iv) Extraneous matter Not more than 1.0 percent Explanation:—- For the purpose of this paragraph — ( i ) 'Blemished' means units showing scars, discoloration, sun burn, dark spots on the surface; (ii) 'Damaged' means dates affected by mashing and/ or tearing of the flesh exposing the pit or significantly changing the appearance. (iii) 'Extraneous vegetable matter ' means stalks, pieces of shells, pits, fibre, peel, etc .

27. Injurious Adulterants in Foods and their Health Effects

28. Oils and Fats Adulterant Health Effects Mineral Oil Cancer

29. Oils and Fats Adulterant Health Effects Argemone Oil Glaucoma (eye disorder), Cardiac arrest

30. Oils and Fats Adulterant Health Effects Karanja Oil Heart Problems, Liver Damage

31. Oils and Fats Adulterant Health Effects Castor Oil Stomach Problem

32. Oils and Fats Adulterant Health Effects BHT and BHA beyond safe limit Allergy, liver damage, increase in serum chloresterol etc.

33. Oils and Fats Adulterant Health Effects Excessive solvent residue (Solvent extracted oil) Carcinogenic effect

34. Oils and Fats Adulterant Health Effects Tricresyl Phosphate Paralysis

35. Artificial sweetners beyond safe limit ( Saccharin, dulcin, asprtame, cyclamate etc) Health Effects: Chances of cancer.

36. Monosodium glutamate (beyond safe limits) Foods Associated: Chinese foods, meat and meat products, cereal products like pasta. Health Effects: Brain damage, mental retardation in infants

37. Argemone seeds Foods Associated: Mustard seeds. Health Effects: Epidemic dropsy (oedema).

38. Kesari Dhal (Lathyrus Sativus) Foods Associated: Khesari dal alone or Mixed in other pulses Health Effects: Lathyrism (crippling spastic paraplegia)

39. Lead Chromate Foods Associated: Turmeric whole and powdered, mixed spices. Health Effects: Anemia abortion paralysis brain damage

40. SUDAN I-IV Foods Associated: Chilli powder. Health Effects: Carcinogen.

41. Methanol Foods Associated: Alcoholic liquors Health Effects: Blurred vision blindness death

42. Used tea leaves, saw dust artificially coloured Foods Associated: Tea. Health Effects: Injurious to health, cancer

43. Sulphur dioxide and sulphite beyond safe limit Foods Associated: In variety of food as preservative Health Effects: Acute irritation of the gastro-intestinal tracts etc

44. Brominated vegetable oils (emulsifying agent – citrus flavoured) Foods Associated: Cold drinks Health Effects: Anemia, enlargement of heart

45. LEAD Foods Associated: Water, natural and processed foods. Health Effects: Lead poisoning (foot-drop, insomnia, anemia, constipation, mental retardation, brain damage).

46. Pesticide residues (beyond safe limit) Foods Associated: All types of food. Health Effects: Acute or chronic poisoning with damage to nerves and vital organs like liver, kidney, etc.

47. Antibiotics (beyond safe limit) Foods Associated: Meats from antibiotic-fed animals. Health Effects: Multiple drug resistance hardening of arteries heart disease

48. Formalin Foods Associated: Milk and Milk Products Health Effects: T hroat irritation,Headache, Skin injury, Burnt stomach, Acute destruction of red blood cells. Severe Cases – Hypotension, Irregular breathing, Restlessness, Unconsciousness, Coma

49. Hydrogen Peroxide Foods Associated: Milk and Milk Products Health Effects: Abdominal pain and cramping Breathing difficulty (if large concentrations were swallowed) Body aches Burns in the mouth and throat Chest pain Eye burns Stomach swelling Temporary white color to the skin Vomiting (sometimes with blood)

50. Talc Foods Associated: Rice and Pulses (powder) Health Effects: Cough Eye irritation Throat irritation Diarrhea Vomiting Low blood pressure Chest pain Difficulty breathing Lung failure

51. Non-permitted colour or permitted food colour beyond safe limit Foods Associated: Coloured foods Health Effects: Mental retardation, cancer and other toxic effect.

52. - Adulterations that makes food “substandard”

53. Oils and fats Coconut Oil Palm Kernel Oil

54. Oils and fats Gingelly Oil Rice Bran Oil

55. Oils and fats Ghee Vanaspathi Mashed Potatoes Starch Powder

56. Pepper Seeds Papaya Seeds (dried)

57. Condiments Other Starches

58. Arrowroot Powder Cornflour

59. Honey Sugar Syrup Molasses Corn Syrup

60. Milk Starch Water

61. Coffee Chicory Tamarind seeds powder

62. Chilly powder Brick powder Saw dust

63. Cinnamon sticks Cassia bark

64. What are synthetic dyes? An additive or substance, artificially synthesized, which when added or applied to a food is capable of imparting color.

65. Classification – Water Soluble Permitted in certain foods Not Permitted in any foods RED - Ponceau 4 R Carmoisine Erythtosine Rhodamine B Orange G YELLOW - Sunset Yellow FCF Tartrazine Metanyl Yellow Auramine BLUE - Carmoisine Indigo Carmine Blue VRS GREEN - Fast Green

66. Classification – Oil Soluble Not Permitted in any foods Butter Yellow Sudan I - IV

67. a red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons from petroleum. Ponceau (French for "poppy- coloured ") Also known as Cochineal Red A Acid Red 18 Brilliant Scarlet 3R Brilliant Scarlet 4R New Coccine C.I. 16255 and SX purple. Ponceau 4R INS No.124 / E-124

68. Trisodium salt of 1-(4-sulpho-1-naphtylazo) naphthol-6, 8-disulphonic acid. Ponceau 4R C 20 H 11 N 2 Na 3 O 10 S 3

69. Hyperactivity in children Ponceau 4R

70. a synthetic red food dye from the azo dye group. Also known as Food Red 3 Azorubin S Brillantcarmoisin O Acid Red 14 or C.I. 14720 Carmoisine E-122

71. Carmoisine Disodium salt of 2-(4-sulpho-1-naphthylazo)-1-hydroxynaphthalene-4-sulphonic acid C 20 H 12 N 2 Na 2 O 7 S 2

72. Hyperactivity. Nettle rash - allergic Skin swelling - allergic Carmoisine

73. is a cherry-pink coloured synthetic organoiodine compound, specifically a derivative of fluorone. Also known as Red No. 3 Acid Red 51 C.I. 45430 FD & C Red No.3 Erythrosine E-127

74. Erythrosine C 20 H 6 I 4 Na 2 O 5 Disodium or dipotassium salt of 2,4, 5, 7, tetraiodofluerescein

75. Carcinogenic. Erythrosine

76. is a synthetic yellow azo dye manufactured from aromatic hydrocarbons from petroleum. Also known as Orange Yellow S FD&C Yellow 6 or C.I. 15985 Sunset Yellow FCF E-110

77. Sunset Yellow FCF Disodium salt of 1.(4-sulphophenylazo) 2-napthol-6-sulphonic acid C 16 H 10 N 2 Na 2 O 7 S 2

78. Sulphonated version of Sudan I, a possible carcinogen. Hyperactivity. Sunset Yellow FCF

79. a synthetic lemon yellow azo dye. Also known as C.I. 19140 FD&C Yellow 5 Acid Yellow 23 Food Yellow 4 Tartrazine FCF E-102

80. Tartrazine FCF Trisodium salt of 5-hydroxy-1-p- sulphopheny1-4-(psulphophenylazo) pyrazol-3-carboxylic acid. C 16 H 9 N 4 Na 3 O 9 S 2

81. Hyperactivity. Anxiety. Sleep disturbance. General depression. Tartrazine FCF

82. is a pH indicator approved for use as a food colorant. It is blue at pH 11.4 and yellow at 13.0. Also known as Indigotine FD&C Blue #2 Indigo Carmine E-132

83. Indigo Carmine C 16 H 8 N 2 Na 2 O 8 S 2 Disodium Salt of indigotine-5, 5'-Disulphonic acid

84. Mental Retardation. Indigo Carmine

85. A reddish-blue synthetic dye produced using aromatic hydrocarbons from petroleum. Also known as FD&C Blue No.1 Acid Blue 9 D&C Blue No. 4 Alzen Food Blue No. 1 Atracid Blue FG Patent Blue AR Xylene Blue VSG C.I. 42090 Brilliant Blue FCF E-133

86. Brilliant Blue FCF C 37 H 34 N 2 Na 2 O 9 S 3 Disodium salt of alpha 4-(N- ethylbeta sulfobenzylamino)-phenyl] alpha [4-(N-ethyl-3-Sulfonatobenzylimino]cyclohexa-2, 5-dienylidene] toluene-2-sulfonate.

87. an allergic reaction in individuals with pre-existing moderate asthma. Brilliant Blue FCF

88. is a sea green triarylmethane food dye. Also known as Food green 3 FD&C Green No. 3 Green 1724 Solid Green FCF , and C.I. 42053 Fast Green FCF E-143

89. Fast Green FCF C 37 H 37 N 2 O 10 S 3 + Disodium salt of 4-[4-(N-ethyl-p-sulfobenzylamino)-phenyl-(4-hydroxy-2-sulphonumphenyl)-methylene]-(N-ethyl-N-psulphobenzyl 2, 5-cyclohexadienimine).

90. Tumorigenic. Fast Green FCF

91. Pesticide residues in food Pesticides are used to protect crops against insects, weeds, fungi and other pests. Pesticides play a significant role in food production. They protect or increase yields and the number of times per year a crop can be grown on the same land. This is particularly important in countries that face food shortages.

92. Pesticides are potentially toxic to humans and can have both acute and chronic health effects, depending on the quantity and ways in which a person is exposed. Some of the older, cheaper pesticides can remain for years in soil and water. People who face the greatest health risks from exposure to pesticides are those who come into contact with them at work, in their home or garden.

93. Penalties

94. Penalty for sub-standard food. Any person who whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is sub-standard , shall be liable to a penalty which may extend to five lakh rupees;

95. Penalty for misbranded food. Any person who whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is misbranded, shall be liable to a penalty which may extend to three lakh rupees.

96. Penalty for food containing extraneous matter. Any person whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption containing extraneous matter, shall be liable to a penalty which may extend to one lakh rupees.

97. Penalty for unhygienic or unsanitary processing or manufacturing of food. Any person who, whether by himself or by any other person on his behalf, manufactures or processes any article of food for human consumption under unhygienic or unsanitary conditions, shall be liable to a penalty which may extend to one lakh rupees.

98. Punishment for unsafe food. Any person who, whether by himself or by any other person on his behalf, manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is unsafe, shall be punishable,— ( i ) where such failure or contravention does not result in injury, with imprisonment for a term which may extend to six months and also with fine which may extend to one lakh rupees;

99. ( ii ) where such failure or contravention results in a non-grievous injury, with imprisonment for a term which may extend to one year and also with fine which may extend to three lakh rupees; ( iii ) where such failure or contravention results in a grievous injury, with imprisonment for a term which may extend to six years and also with fine which may extend to five lakh rupees;

100. ( iv ) where such failure or contravention results in death , with imprisonment for a term which shall not be less than seven years but which may extend to imprisonment for life and also with fine which shall not be less than ten lakh rupees .

101. Thank you