Regulation of food additive & regulation of dietary supplements in bangladesh

1. Regulation Of Food Additive & Regulation Of
Dietary Supplements In Bangladesh.

2. What is food additive ?
 They are chemicals ,or ingredients which are added to food products
for maintaining their stability.
 Additives are artificial or natural chemicals , added to food , for
microbial and chemical stability of foods or delay or even stop food
rancidity.

3. Why use additives ?
 Food produced on the large scale that is needed to supply supermarkets and other
food shops has to be transported and stored before it is consumed.
 It has to stay in top condition over a much longer period of time than home cooked
food.
 Foods still have a consistently high quality.

4. Types of food additives ?
 On basis of nature, have two types,
 Natural
 Artificial
 Other types,
 Direct additives
 Indirect additives
 Preservatives
 Antioxidants
 Flavorings
 Stabilizers
 Thickeners
 Dyes

5. Functions of food additives
 Improve the taste or appearance of a processed food
 Improve the keeping quality or stability of a food
 Improve shelf life or storage time
 Ensure nutritional value
 Maintain uniform quality and to enhance quality
parameters like flavour, colour etc., in large scale
production

6. Harmful food additives
 Sodium nitrite and nitrate
 Aspartame
 Acesulfame
 Monosodiumglutamate (MSG)
 BHA and BHT
 Transfat
 Colour additives
 Potassium bromate
 High fructose corn syrup(white sugar)
 Olestra
 Propylgallate
 Sodium chloride

7. Laws and Regulations
 No definite description exists under Bangladesh pure food rules 1967 on food
additives.
 There are provisions for use of colors, flavors, preservatives and sweeteners.
 Functional classes have been prescribed.
 Stabilizers or emulsifying agents are permitted.
 Antioxidant are permitted.

8. Laws and Regulations
 There are several laws in Bangladesh for maintaining health and safety
standards.
 The Bangladesh Pure Food Ordinance, 1959: This is an ordinance to
provide better control of the manufacture and sale of food for human
consumption. Now, this Ordinance is under revision as 'The Bangladesh Pure
Food (Amendment) Act'. Under this Act, it has been proposed to constitute a
National Food Safety Council, headed by the Ministry of Health and Family
Welfare as well as to establish Food Courts.
 The Bangladesh Pure Food Rules, 1967: In this Rule, there are generic
standards for 107 food products. Now, this 'Rules' is under revision.

9. Laws and Regulations
 The Food Grain Supply (Prevention of Prejudicial activity)
Ordinance, 1956 (Ord. xxvi of 1979): This ordinance provides
special measures for prevention of prejudicial activity relating to
the storage, movement, transshipment, supply and distribution of
food grains. It provides basis for the protection of false statement
or information.
 The Radiation Protection Act, 1987: Under this Act, the Institute
of Food and Radiation Biology (IFRB) of Bangladesh Atomic
Energy Commission is primarily involved in food irradiation
research and development in the country.

10. Laws and Regulations
 The Iodine Deficiency Disorders (IDD) Prevention Act, 1989:
Under this Act, the Institute of Food and Radiation Biology (IFRB)
of Bangladesh Atomic Energy Commission is primarily involved in
food irradiation research and development in the country.
 Fish and Fish product (Inspection and Quality Control) Rules,
1997: The Government has enacted "The Iodine Deficiency
Disorders Prevention Act, 1989 for universal salt iodisation and
banned non-iodised salt from market, aimed at virtual elimination
of IDD from the country.

11. Laws and Regulations
 The Bangladesh Standards andTesting Institution Ordinance, 1985: This ordinance
relates to establishment of an institution for standardization, testing, metrology,
quality control, grading and marking of goods.Within the framework of this
ordinance, the government has established the Bangladesh Standards andTesting
Institution (BSTI). One important task of this organization is to certify the quality of
commodities, materials, whether for local consumption or for export and import.The
Ordinance has been amended asThe Bangladesh Standards andTesting Institution
(Amendment) Act, 2003.

12. Related Laws and Regulation
 Bangladesh - New food safety laws 17 Jan 2010
 The Cantonments Pure FoodAct - 19/07/1966
 The Pure Food Ordinance - 14/10/1959
 The Animal Slaughter (Restriction) and Meat Control Act -
23/04/1957
 The Food (Special Courts) Act - 13/11/1956
 The Seed Rules - 08/03/1998
 Protection and Conservation of Fish Rules / Act - 17/10/1985

13. Related Laws and Regulation
 The Breast-Milk Substitutes (Regulation of Marketing) Ordinance - 24/05/1984The
Ordinance aims at protection and encouragement of breastfeeding, banning
advertising, import, distribution and sale of breast-milk substitutes.
 The Marine Fisheries Rules - 05/09/1983
 The Marine Fisheries Ordinance - 19/07/1983
 The Fish & Fish Products (Inspection & Quality Control) Ordinance - 17/05/1983
 The Importers, Exporters and Indenters (Registration) Order - 22/10/1981
 The East Pakistan Fisheries (Protection) Ordinance - 24/03/1959

14. Flavors Under Pure Food Rules
 There is definition for flavoring compounds in food.
 Foods containing flavors have to be labeled.
 Food containing added natural flavoring compounds
shall be labelled in the legend with ‘NATURAL
FLAVOUR’ or ‘CONTAIN NATURAL FLAVOURING’.
 Food containing added artificial flavoring compounds
shall be labelled with the legend ‘ARTIFICIAL FLAVOUR’
or ‘IMITATION FLAVOUR’.

15. Functional classes of food additives
 Under Bangladesh Pure Food Laws, 1967, following functional classes of foods
additives have been listed:
 List of food categories:
 Milk and Milk Products.
 Edible Oils and Oil
Products.
 Tea, Coffee, Roasted
Coffee and Grounded
Coffee.
 Sugars and Sugary
Products Honey.
 Food Grains,Cereals and
Their Products.
 Starchy Products.
 NonAlcoholic Beverages.
 Spices.
 Fruits,Vegetables and
Miscellaneous Products.
 Edible Fats.
 Biscuits, Bread and
Confectionery Product.
 Dried Fish.
 Ice.
 List of food categories:
 FlavoringAgents.
 Coloring Matters.
 Class I And Class II Preservatives.
 Antioxidants.
 Stabilizers.
 Non Nutritive Constituents.
 Common Salt.
 Baking Powder.
 Edible Gelatin

16. Coloring matter in food

17. Coloring matter in food
 The maximum limit of permissible colour which may be added to any food shall be one grain
per pound of food.
 The following natural coloring matters may be used in or, upon any article of food- cochineal,
carmine, caramel, Carotenes, chlorophyll, curcumin, lactoflavin, annatto, ratanjot, saffron.
 Inorganic coloring matters or pigments shall not be added to any article of food.
 The use of artificial or synthetic coloring matters in raw foodstuffs which are consumed after
cooking in the usual way is prohibited.
 No person shall sell a coal-tar colour or a mixture of coal-tar colors unless the label on the
package carries-
 The common name (s) of the coal-tar colour (s);
 The lot number of coal-tar colour; and
 The words “Food Colour”.

18. Coloring matter in food
 Use of permitted coal-tar dyes in or upon any
food other than those shown below is
prohibited-
 Ice-cream
 Dairy products except milk, dahi, butter,
ghee, chana, condensed milk, cream, and
baby food
 Smoked fish
 Egg preparation
 Sweets including pastry and Other
confectionaries
 Fruit Products
 Non-alcoholic beverages except tea, cocoa
and coffee
 Custard powder
 Jelly crystals
 Soup powder and
 Luncheon meat
 Processed or preserved vegetables
 Flavoring agents

19. Preservatives under Bangladesh Food Laws, 1967
 Class I Preservative shall be-
 Common salt
 Sugar
 Dextrose
 Glucose
 Wood smoke
 Spices
 Vinegar or acetic acid
 Honey
 Hops
 Commercial salt petre
 Alcohol or potable spirit
 Classification of preservative – Preservative shall be divided into following classes,
namely

20. Preservatives under Bangladesh Food Laws, 1967
 Class II Preservative shall be-
 Benzoic acid including salts thereof,
 Sulphurous acid including salts thereof,
 Nitrites of sodium or potassium in respect of food like
ham, pickle, meat, and
 Sorbic acid including salts thereof.
 Classification of preservative – Preservative shall be divided into following classes,
namely

21. Negative list for food additives
 Negative list is not clearly specified under Bangladesh Food Laws,1967. However,
products are considered injurious to health if they contain the following metal or
metalloids in excess of the tolerance limit showing against each-

22. What are Dietary Supplements,Vitamins, & Herbs?
 The FDA defines dietary supplements in part as products (other than
tobacco) taken by mouth that contain a "dietary ingredient." Dietary
ingredients include:
 a vitamin
 a mineral
 a herb or other botanical
 an amino acid
 a dietary substance for use by people to supplement the diet by
increasing the total dietary intake
 a concentrate, metabolite, constituent, or extract (FDA.gov, 2014).

23. Dietary Regulation ?
 The Dietary Supplement Health and Education Act (DSHEA) of 1994 amended the
Federal Food, Drug, and Cosmetic Act, and created a new regulatory framework for
the safety and labeling of dietary supplements.
 Dietary supplements are under the "umbrella" of foods.
 FDA's Center for Food Safety and Applied Nutrition (CFSAN) is responsible for the
agency's oversight of these products.
 Federal law does not require dietary supplements to be proven safe to FDA's
satisfaction before they are marketed.
 After a dietary supplement is on the market, FDA has certain safety monitoring
responsibilities.

24. FDA Regulation
 Products not tested
 Manufacturers ensure quality/evidence
 FDA monitors supplement/vitamin information
 FederalTrade commission ensures truthful
advertising (National Institutes of Health, 2011). (KCE, 2012).

25. Additional Benefits of Dietary Supplements
 Produce energy
 Improve heart/bone health
 Help bodily functions/processes
 Avoid deficiencies (National Institutes of
Health, 2011).

26. Case Study
 Instant Noodles: Under Bangladesh pure food rules, 1967, NO
specific standard for instant noodles are prescribed. However,
standards for cereal products, local products and vermicelli are
provided.
 Carbonated Soft Drinks: Under the Bangladesh pure food rules
1967 standards for non alcoholic beverages, which include aerated
water and soda water, are prescribed.These are mandatory and
enforced by government agencies.

27. Case Study
 Prepared Frozen Foods:There are NO standards Under the
Bangladesh Pure Food Rules, 1967, for Frozen Foods including
fish, meat and poultry products.
 Cow’s Milk: UnderThe Bangladesh Pure Food Rules 1967, Milk
and Products standardization have been prescribed.These
standards include cow’s milk along with other local processed
milk products manufactured and traded in the country.All these
standards are mandatory and enforced by government agencies.

28. Food mishandling
 Food can become contaminated at any point of production and distribution, and the
primary responsibility lies with food producers.Yet a large proportion of foodborne
disease incidents are caused by foods improperly prepared or mishandled at home,
in food service establishments or Key facts.

29. Food mishandling at multiple Points
 Sometimes, by the time a food causes illness, it has been mishandled in several ways
along the food production chain. Once contamination occurs, further mishandling,
such as undercooking the food or leaving it out on the counter at an unsafe
temperature, can make a foodborne illness more likely. Many germs grow quickly in
food held at room temperature; a tiny number can grow to a large number in just a
few hours. Reheating or boiling food after it has been left at room temperature for a
long time does not always make it safe because some germs produce toxins that are
not destroyed by heat.

30. Key Facts
 Access to sufficient amounts of safe and nutritious food is key to sustaining life and
promoting good health.
 Unsafe food containing harmful bacteria, viruses, parasites or chemical substances,
causes more than 200 diseases – ranging from diarrhoea to cancers.
 Children under 5 years of age carry 40% of the foodborne disease burden, with
125 000 deaths every year.
 Diarrhoeal diseases are the most common illnesses resulting from the consumption of
contaminated food, causing 550 million people to fall ill and 230 000 deaths every
year.

31. Mishandling food can cause illness
 Certain types of bacteria, viruses and molds can cause food borne illness. Among the
most common are salmonella, staphylococcus aurous and clostridium botulinum.
Others include campylobacter jejuna, clostridium perfringens, Listeria
monocytogenes, shigella, vibrio parahemolyticus and e. coli.
 Incidence of foodborne illness has increased in recent years, due in part to careless
food-handling practices in the home and by restaurant food handlers. Here are ways
to protect yourself from the bacteria that cause foodborne illness.
 - Never ear raw meat, poultry, seafood or eggs.

32. What is additive ?