Food adulteration/slideshare/ppt

Food adulteration: Definition, Types, adulterants, food standards and prevention

1. PRESENTED BY : Miss. Suchita G. 4 th year BSc nursing Community health nursing- ll SJGCOHSCONG, Karnataka

2. FOOD ADULTERATION

3. INTRODUCTION Food adulteration is defined as the addition of some unacceptable things to the food materials, which ruin the quality of the food for consumption. Despite various measures taken by the government, spreading awareness about the hazards of food adulteration, it is a prevalent practice in many countries. Various methods of food adulteration are deployed by the food industries using various chemical and synthetic substances.

4. DEFINITION Food adulteration can be defined as “The addition or subtraction of any substances to or from food, so that the natural composition and quality of food substances is affected. OR “Adulteration is defined as the process by which the quality of the product is reduced through addition of baser substance or a removal of a vital element.”

5. ADULTERANTS The material that is employed for the purpose of adulteration and the substances that lower the quality of food, when added to it are called adulterants.

6. FOOD IS CONSIDERED ADULTERATED IF: A substance that degrades the quality of food or turns it hazardous is added to it. Cheaper or low quality substance are used as a substitute for whole or a few ingredients. A constituents of food is partly or wholly taken out, reducing the quality of food. It’s made presentable with harmful substances or its colour is changed to make it look better. Anything that depreciates the quality of food is added to or abstracted from it.

7. Why is food adulteration done? Practised as a part of the business strategy. An imitation of some other food substances. Lack of knowledge of proper food consumption. To increase the quality of food production and sales. Increased food demand for a rapidly growing population. To make maximum profit from food items by fewer investments. The inefficiency of government initiatives to control it.

8. CONSEQUENCES OF FOOD ADULTERATION Consumer has to pay more money for food of lower quality and quantity. It can be harmful to health and may lead to death. Prolonged consumption of such food increases the toxicity in the body. Some adulterated food may affect internal organs directly leading to heart, kidney, liver and many more organ disorders and failure.

9. PREVENTION Checking whether the food samples in the outlets are periodically inspected by the food inspectors. Maintenance of the cleanliness of the premises with no infestations. Checking the date of manufacture, date of expiry, source of the product, etc. Checking the inactness of the package. Educate the community about the adulteration and cleanliness. Purchasing ingredients in a reputed shop.

10. FOOD STANDARDS

11. 1. Codex Alimentarius The Codex Alimentarius Is A Collection Of Internationally Recognized Standards, Codes Of Practice, Guidelines, And Other Recommendations Published By The Food And Agriculture Organization Relating To Food, Food Production, Food Labelling, And Food Safety.  Originally Published:  1981 T he food standards in India are based on the standards of the codex A limentarius .

12. 2. International Organization for Standardization (ISO) ISO is an independent, non-governmental, International organization that develops standards to ensure the, safety and efficiency of products. Founded on 23 February 1947 Headquarter- Geneva, Switzerland. E.g. ISO 22000: International standards on food safety management system.

13. ISO 22000 ISO 22000 is a certifiable standard that sets out the overall requirements for a food safety management system. It defines the steps an organization must take to demonstrate its ability to control food safety hazards and ensure that food is safe for human consumption. ISO published its revised food safety standard, ISO 22000:2018, on June19, 2018. The previous version was ISO 22000:2005.

14. 3 . AGMARK Standards AGMARK’s Expansion Is Agricultural Marketing. Effective since: 1937, 1986 (amended ) AGMARK Is A Quality Certification Mark Provided By The Government Of India . Product category: Agricultural products This Certification Confirms The Quality Control And Hygienic Condition Of The Food. Certifying agency: Directorate Of Marketing And Inspection

15. 4 . Bureau Of Indian Standards N ational standardization activity started in India in 1947 with the establishment of the Indian standards institution (ISI).  T he  ISI is an initialism of  Indian standards institution , the name of the national standards body until 1 January 1987, when it was renamed to the bureau of Indian standards.  The bureau of Indian standards act was passed by the parliament in 1986 and BIS came into being on 1 April 1987. A new Bureau of Indian standards (BIS) Act 2016 which was notified on 22 nd March 2016, has been brought into force with effect from 12 th October 2017. The act establishes the bureau of Indian standards (BIS) as the national standards body of India.

16. BIS  is the National Standard Body of India for the harmonious development of the activities of  standardization, marking  and  quality certification  of goods . The   ISI mark  is a standards-compliance mark for industrial products in India since 1955. The mark certifies that a product conforms to an Indian standard (IS) developed by the  Bureau of Indian Standards  (BIS), the national standards body of India.

17. 5 . Food Safety And Standards Act, 2006 The Indian parliament has passed the food safety and standards act, in year 2006 that overrides all other food related laws: Prevention Of Food Adulteration Act, 1954 Fruit Products Order, 1955 Meat Food Products Order, 1973 Vegetables Oil Products (Control) Order, 1947 Edible Oils Packaging (Regulation) Order, 1988 Milk And Milk Products Order, 1992

18. 1. Prevention Of Food Adulteration (PFA) Act, 1954 To protect the consumer’s health the government of India promulgated the prevention of food adulteration act in the 1954 year. The act prohibits the manufacture , sale and distribution not only adulterated food but also food contaminated with toxicant or misbranded food. It was amended in 1964, 1976, 1986.

19. Objectives To provide pure and wholesome food to the consumer to protect them from fraudulent and deceptive trade purchase To prevent the sale of standard foods. To protect the interest of the consumer by eliminating fraudulent practice.

20. Adulteration An article of food shall be deemed to be adulterated : If the article sold by vendor does not meet the nature , substance or quality demanded by the purchaser. If presence of any other substance which affects the substance or its quality. If any constituent of the article has been wholly or in part extracted to affect the quality of thereof. If the article under unsanitary condition become injurious to health. If the article wholly or in part of any putrefied, decomposed substance unfit for human consumption. If the article is obtained from a diseased animal.

21. Cont …… If the article contains poisonous substance which renders it injurious to health. If the container of the article composed deleterious substance which renders its contents injurious to health. If any colouring matter other than that prescribed present in the article. If the article contains any prohibited preservatives or permitted preservatives in excess. If the quality and purity of the article falls below the prescribed limits. If the quality and purity of the article falls below the prescribed standard which render its injurious to health.

22. Penalties Minimum 6 months imprisonment with a fine of Rs 1000/- If adulteration leads to death or critical harm, punishment will be life imprisonment with fire of Rs 5000/- From 1986 amendment, consumers and NGOs are empowered to take samples of food for examination. Central committee for food standards frames and revises the rules under PFA act. Any food not conforming to the standards is labelled as adulterated.

23. 2. Fruit Products Order, 1955  The Fruit Products Order 1955, promulgated under Section 3 of the Essential Commodities Act - 1955, with an objective to manufacture fruit & vegetable products maintaining sanitary and hygienic conditions in the premises and quality standards laid down in the Order. The standards have been in force since 1955 by the law of  Fruit Products Order , after which the mark is named, but the mark itself got a mandatory status only after the  Food Safety and Standards Act  of 2006.  A FPO license is, in fact, necessary to start a fruit processing industry in India. The agency that develops standards for this purpose and that which issues the mark is the Ministry of food processing Industries  of the Government of India.

24. The   FPO mark is a certification mark mandatory on all processed fruit products sold in India such as packaged fruit beverages, fruit-jams, squashes, pickles, dehydrated fruit products, and fruit extracts, following the  Food Safety and Standards Act  of 2006.

25. 3. Meat Food Products Order (MFPO), 1973 . In 1973, Government of India promulgated an Order to enforce strict quality control on the productio0n and  processing of meat food products under Essential Commodities Act 1955 . The main objective is to regulate production and sale of meat food products through licensing of manufacturers, enforce sanitary and hygienic conditions prescribed for production of wholesome meat food products, exercise strict quality control at all stages of production of meat food products, fish products including chilled poultry etc. No person could carry on business as a manufacturer except under and in accordance with the terms and conditions of license granted to him this order.

26. 4. Vegetable Oil Products (Regulation) Order, 1998 The earlier two orders: Vegetable oil products (control) Order, 1947 and Vegetable Oil Products (Standards of Quality) Order, 1975 have been replaced by a single Order called “Vegetable Oil Products (Regulation) Order, 1998 for proper regulation of manufacture, distribution and sale of vegetable oil products. The Vegetable oil products industry is regulated by this order through the Directorate of Vanaspati, Vegetable Oils and fats, Department of Food, Public Distribution, Ministry of consumer Affairs, and food and public distribution.

27. 5. Edible Oils Packaging (Regulation) Order, 1998 In order to ensure availability of safe and quality edible oils in packed at pre-determined prices to the consumers, the central govt. promulgated on 17 September, 1998, an edible oils packaging (Regulation) Order, 1998 under the Essential commodities Act, 1955 to make packaging of edible oils, sold in retail, compulsory unless specifically exempted by the concerned state Govt. Edible oils including edible mustard oil will be allowed to be sold only in packed form from 15 th December 1998. Only oils which conform to the standards of quality as specified in the prevention of food adulteration act and rules made there under will be allowed to be packed .

28. 6. Milk And Milk Products Order, 1992 The Government of India had promulgated the Milk and Milk Product Order (MMPO) 1992 on 9/6/1992 under the provisions of Essential C ommodities A ct, 1955 consequent to de-licensing of Dairy sector in 1991. As per the provision of this order, any person/ dairy plant handling more than 10,000 litres per day of milk or 500 MT of milk solids per annum needs to be registered with the Registering Authority appointed by central Government. The objective of the order is to maintain and increase the supply of liquid milk of desired quality in the interest of the general public and also for regulating the production , processing and distribution of milk and milk products.

29. 6 .Food Safety And Standards Authority Of India (FSSAI) The FSSAI has been established under food safety and standards act, 2006 which consolidates various acts and orders that have until now handled food related issues. Functions Formulating the regulations to set norms and procedures in relation to article of food. Formulating policies, procedure sand guidelines to assess and provide accreditation for food businesses. Laying down procedures and guidelines for accreditation of laboratories. Supports central and state governments to formulate the policies and rules in relation to food safety and nutrition.

30. Data collection regarding food consumption, incidence and prevalence of biological risk and contaminants in food and foods products, early identification of up coming risks and introduction of rapid alert system. Creating an information network with public, consumer and local administrative bodies to provide fast information about food safety and related issues. Provide training programs for persons who are involved or intend to get involved in food business. Assist with the development of international technical standards of food, sanitary and sanitary standards . To provide general awareness about food safety and food standards.