Food adultration

food

1. FOOD ADULTRATION BY – sayan samanta VINS &RC

2. INTRODUCTION Adulteration of food is an old age problem. It consist of a larger number of practice like mixing, sub limitation, putting up decomposed food for sale. Food adulteration practices vary from one part of the country to another and from time to time. Our knowledge about the current practices of food adulteration. food adulteration is a social evil. The general public, traders are more suffering through this because of their own satisfaction. Because they need the food which is low price.

3. DEFINITION Adulteration is addition or subtraction of anything from the food which affects its nutritional value for unfair economic gain. Adulteration of food is done in the following manners : Mixing Exchanging the main principle in the food articles Removing something from the original food Misbranding or cheating by similar name Mislabelling Adding toxic substance excessive use of food additives

4. TECHNIQUE The main techniques are followings : Mixing other ingredients. Sub limitation of the food stuffs by another. Abstraction of an amount from a food stuffs. Concealing food quality. selling decomposed food. Adding toxic substance. selling inferior quality of food using brand name .

5. COMMONLY ADULTERATED FOODS FOOD MATERIAL Cereals. Dals. Turmeric powder. Black paper. Chili powder. Tea dust. Ghee Coffee powder Mustard seeds ADULTERATE ITEMS Mud, soap stones, grit. Coal tar dye, khesari dal Lead chromate powder. Papaya seed. Saw dust. Black gram husk. Vanaspati Chicory , date husk. Small stones

6. PURPOSE The main purpose for food adulteration is economic gain.. To provide less food for lager group.

7. FOOD ADDITIVES This is the process of addition of a small quantities of non-nutrients food substance to food to improve appearance, flavour, texture and storage properties. There are two broad classification : Category 1 additives: Colouring agent – saffron, turmeric. Flavouring agent – vanilla essence. Sweeteners – saccharin. Bleaching agent – chlorine. Preservatives – sorbic acid .

8. Category 2 additives: Contaminants through packing process, processing, farming and others environmental factors .

9. FOOD FORTIFICATION Example ; Fortifying Vanaspati with vitamin-A and vitamin-D, common salt with potassium iodate. Criteria for fortification : This is the process of adding nutrients to food to maintain or improve nutritional quality of individual foods Vehicle fortified should be regularly consumed by large section of the population. Amount of the nutrient added should be an effective supplements. The adding of the nutrient should be not alter the test, smell, appearance, of the food. Enrichment : This the process of addition of small quantities of non-nutrient, dietary essential to restore the total content of food. Example: Enriching milk with vitamin-A and vitamin-D and margarine with vitamin-A.

10. PREVENTION OF FOOD ADULTERATION ACT Enacted by the parliament in the year of 1954 amended in the year of 1964 . According to this , minimum imprisonment of 6 months with the fine of Rs.1000 as a punishment of this crime. In case of death of injury resulting from adulteration then punishment may go up to lifetime imprisonment with fine of Rs.5000. Rules are formed by the ‘ Central committee of food standard’. A chain of food laboratories and four regional central food laboratories ( Calcutta, Puna , Mysore, Ghaziabad) whose report is considered to be final.

11. FOOD STANDARD Codex Alimentarius: The codex Alimentarius commission which is the principle organ of the joint FAO\WHO food standard programme formulates food standard for international market. The food standard in India is based on the standard of Codex Alimentarius . PFA STANDARD: Under the prevention of Food Adulteration Act (1954) standard have been established which are reviewed from time to time by the “ Central Committee of Food Standard” . The purpose of the PFA STANDARD is to obtained a minimum level of quality of food stuffs attainable under Indian condition.

12. AGMARK STANDARD These standard are set by the direction of marketing and inspection of the GOVT. of India. The Agmark given the consumer an assurance of quality in assurance with the standard . BUREAU OF INDIAN STANDARD ( ISI) : The ISI mark on any article of food is a guarantee of quality in accordance with the standard prescribed by the Bureau of India Standard for that commodity. The Agmark and ISI standard are not mandatory; they are purely voluntary

13. Prevention against food contamination Improvements in the habits of personnel hygiene. Use of fresh fruits and vegetables. Observe principle of the food hygiene to develop clean chain from production to consumption of food . Being careful about storage of food and observe the rules of preservation. Protect food from flies, insects and rats. Prevent entry of pigs and other stray cattle in the farm. Provide nutritional education to the peoples regarding diet and preparation of food .

14. Prevention in food selection While selecting a food or food stuffs, the following precaution are necessary : More then one cereal should be used in food . Mixing of cereals are always good . Milted rice and wheat flour should not be used . Preboiled rice and whole grain flour should be used. Variety should be maintain, planning pulses and legumes for meal. Diet should be included salad and raw vegetables. As much as possible vegetables and pulses should be changed everyday. All food articles should be stored in safe and clean place

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