New food adultation additive,preserative, toxicanrs, fortification-3.pptx

Food adulteration, additives

1. Presenter- Dr Sonu Kumar Maithil 1 st Yr Post Graduate Student Moderator- Dr Rahul Pal Assistant Professor 1

2. Plan of presentation: Food adulteration Additives Preservatives Toxicants Fortification FSSAI Eat Right India 2

3. Food adulteration: According to (FSSAI)- food adulteration is the addition or removal of any substance to or form such that the natural composition and quality of food substance are affected. Unsafe food Substandard Misbranded food Contaminated food Food adulteration is common in India and it is done by vendors who want to increase their profit by selling substandard food. Adulteration results in two disadvantages for consumer: he is paying more money for a foodstuff of lower quality secondary it can be injurious to health. 3

4. Example of food adulteration : Food material Adulterants Dals Coal tar dyes, keshari dal Dhania powder Cow dung powder Black pepper Dried seeds of papaya Chili powder Brick powder Milk Water Ghee Vanaspati Edible oils Argemone oil 4

5. Example of milk: 5 DART book

6. Example of food grains: 6

7. Prevention: Food adulteration act(1954)- Section 272:- Adulteration of food or drink intended for sale Minimum imprisonment of 6months & minimum fine of 1000 rupees. Any adulteration causing grievous hurt or death-its comes section 320IPC resulting in life imprisonment & fine of 5000 rupees. Under 1986 amendment- Consumer/ voluntary organization are empowered to take samples of any suspicious food & send them to food laboratories( Kolkata, Mysore, Ghaziabad, Pune. 7

8. Food standards Logo 8

9. Food additives: Definition: Food additives are the substances which can be added to the food intentionally in prescribed quantity, to enhance the sensory quality as well as keeping quality of food products. They also help increase the shelf life of food. The joint FAO/WHO expert committee on food additives is the international body responsible for evaluating the safety of food additives for use in foods that are traded internationally. 9 FAO(1956) Nutrition Reports Series No.11. Food and agriculture Organization, Rome.http :// www.intechopen.com/books/food-additive/food-additive

10. Classification of food additives: Food additive can be classified into the following two broad categories: First category Coloring agents, for example saffron and turmeric Flavoring agents, for example vanilla essence Sweeteners ex: saccharin Preservatives ex: sorbic acid and sodium benzoate( carbonated drinks, pickles, sauces) Thickening agents for ex: alginate ( from seaweed) and casein used for in ice cream, cheese, and yogurt 10 Park textbook 27 th edition, Rajvir bhalwar 5 th edition

11. Continue: Secondary category- They are strictly speaking, contaminants incidental through packing, processing steps, farming practices ( insecticides) or other environmental conditions Ex: metal like lead, arsenic, antibiotics, melamine in infant formula, and histamine in fishery products. 11 https://www.livemint.com/news/us-news/lindts-dark-chocolate-controversy-lawsuit-alleges-toxic-metals-but-the-swiss-company-stands-firm-11731524116827.html

12. Criteria for using Additives: Before being considered for use a chemical preservatives needs to fulfill the following conditions. It must be non-toxic and suitable for application. It must be readily soluble. It should be economical and practical to use. 12

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14. Advice to public of food additives Read the label of packaged food carefully in particular the ingredient list for food additives added( if any) which you could accept. People with allergic condition, such as asthma patients, may experience hypersensitive reaction due to some food additives like sulphur dioxide and should in selecting food. Advice from medical professionals may be sought necessary in hazards of preservatives. 14

15. Food preservatives: According to WHO- Food preservatives are substances added to food to prevent spoilage. They can be organic or inorganic compound, and are used in a variety of forms and concentrations. Preservatives can work in three ways: Antimicrobial Antioxidant Enzyme fighter 15

16. Aim of preservatives: To increasing the keeping quality of food. To preserving the nutritional characteristics of food. To preserving the appearance, color, and texture of food. 16

17. Commonly used food preservatives: Preservative Food item Antioxidants Ascorbic acid Beer, soft drinks, fruits, meat tocopherols Vegetable oils Butylated hydroxytoluene ( BHT) Fats, margarine in backed products Other preservatives Acetic acid Pickles, Sause Benzoic acid Soft drinks, pickles, fruits products Sulfur dioxide Soft drinks, beer, wine Nitrites and nitrates Meat products, cheese 17 Rajvir bhalwar 5 th edition,2023

18. Health effect to food preservatives: They have to cause respiratory or others health problems. Sulfur dioxide is irritating to bronchial tubes of persons with asthma. Nitrites have been implicates as carcinogens. Some preservatives cause allergic reactions, including anaphylactic reactions. 18

19. Food toxicants: They are many toxic effect of food. Neurolathyrism Aflatoxins Ergot Epidemic dropsy Endemic ascites Fusarium toxins 19

20. Neurolaythrism 20 Khesari dal Lathyrism BOAA

21. Aflatoxins: 21 Maize( Aspergillus flavus) Liver cirrhosis(Ascites)

22. Ergot 22 Claviceps purpurea on Rye Peripheral gangrene

23. Epidemic dropsy: 23 Poppy plant Argemone seeds Mustard seeds Sanguinarine Nitric acid test

24. Endemic ascites: 24 Panicum miliare Crotalaria seeds( jhunjhunia Ascites Pyrrolizidine alkaloids

25. Fusarium toxins Field fungi Contamination of sorghum or rice Toxin produced- Fusarium incarnatum 25

26. Food Fortification: According to the WHO Food Fortification as “ the process whereby nutrients are added to food in relatively small quantities to maintain or improve the quality of diet of a group, a community, or a population.” Food fortification is a promising strategy to reduce hidden hunger that has been proven effective historically. 26

27. Type of Food fortification 27 FAO/ WHO,guidelines on food fortification with micronutrients ed.l.Allen , B.deBenoist,O.Dary and R.Hurrel,WHO /FAO of the united Nations,Geneva,Switzerland , 2006,available at:https ://www.who.int/publications/i/item/9241594012

28. Example of food fortification: 28

29. Criteria for fortification: Vehicle fortified - it must be consumed as a part of the regular daily diet. Addition of nutrient - it should not cause any noticeable change in taste, smell, appearance, or consistency. Amount of nutrient added - it must not cause toxicity in consumers. Cost of fortification- it must not raise the price of the food. 29

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31. Fortification in government programme: Fortification in Mid day meal scheme. Fortification in Integrated child development services. Fortification in Public distribution system 31

32. Fortification in mid day meal scheme: 32

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34. Fortification in public distribution system 34

35. Direction under Section 16 (5) of Food Safety and Standards Act, 2006 regarding operationalisation of logo for fortified food under Food Safety and Standards (Fortification of Foods) Regulations, 2017 35 .

36. Food safety and standards( safe food and balanced diets for children in school ) Regulations 2020. Regulation 5: no person shall advertise or market or sell or offer for sale including free sale, or permit sale of food products high in saturated fat or trans- fat or added sugar or sodium in school campus or to school children in area within fifty meters from the school gate in any direction. 36

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38. FSSAI Registration Basic FSSAI registration-   Small businesses or startups having annual turnover below Rs.12 lakhs. State FSSAI registration - Businesses having annual turnover between Rs.12 lakhs to 20 crore. Central FSSAI registration - Businesses having annual turnover above 20 crore  38 https://fssaiindia.in/fssai-food-safety-license-registration-for/agricultural-products//#

39. Application to farmers Section 18(3): The provisions of this Act shall not apply to any farmer or fisherman or farming operations or crops or livestock or aquaculture, and supplies used or produced in farming or products of crops produced by a farmer at farm level or a fisherman in his operations. 39

40. Mandate of FSSAI 40

41. “EAT RIGHT INDIA” – Three Pillars 41

42. Awareness about Food Safety Mobile units for food testing, called “ Food Safety on Wheels ” to reach out to consumers through as many touch points as possible. The ‘Microbiology ready mobile food testing laboratory’ is already listed/registered on GeM So far 224 FSWs are functional. Detect Adulteration with Rapid Test (DART) book is a compilation of common quick tests for detection of food adulterants at household by the citizens themselves so as to induce awareness among the consumers about food safety. Food Safety Magic Box is expected to inculcate a sense of curiosity amongst students and empower them to differentiate between safe and unsafe food. 102 Tests for 07 Food Categories Basic chemicals & small instruments (Lactometer & Magnet) Acid/Alkali solutions required for some tests Developed jointly by FSSAI, Voluntary Health Association of India (VHAI) and National Health Systems Resource Centre (NHSRC) An interactive tool for frontline health workers and mid-level health provider to provide a holistic learning on 'Eating Right' 42

43. Decode Food label 43

44. Social & Behavioral Change Campaigns Aaj Se Thoda Kam Featuring Film Star Rajkumar Rao Campaign aims to reduce the sugar, salt and fat in diets Plus Minus Kaa Khel Featuring Cricket Star Virat Kohli Tells to reduce sugar, salt and fat & include ‘+F’ symbol items in diets Featuring Actress Sakshi Tanwar Asks to look for the ‘+F’ logo while buying staple items such as wheat flour, milk, edible oil, rice and salt Featuring Actress Juhi Chawla Educates about the food plan for infant 44

45. Sustainability initiatives: 45

46. THANK YOU