1. BUSINESS
ASSIGNMENT
Lecture
: Mr Joe Chang Jau Ho
Group Member : Kishant Kumar
Karen Kong Chai Ni
Lily Then
Ayuni Nordin

3. WHAT IS
ADULTERATED FOOD
???
 Adulterated food
is the adding of a substance to
increase its quantity by reducing its quality.
 Some of the substances use can be dangerous to
one’s health.

6. Milk
Addition of Urea
•To increase
viscosity therefore
giving a feeling of
rich milk.
Addition of Starch
•Add weight to the
product.
•Cheap source of
adulteration.

7. 
Milk need to be transported at low
temperature to prevent it from spoiling.

Therefore, to save cost, neutralizers are to
prevent the milk from spoiling.

8. HAVE FUN…
ENJOY IT !!!

9. EXPERIMENT
TIME !!!
HAVE FUN
&
ENJOY IT
…

10. UNETHICAL BEHAVIOUR OF BUSINESSMEN
• Adding excessive water to
meat without declaring it.
• Selling conventional
produce as organic.

11. THE EFFECTS OF FOOD ADULTERATION
•
•
Adulterated food is impure, unsafe and not
wholesome.
Non-permitted colour or permitted food
colour beyond the safe limit in coloured food
can cause allergies, hyperactivity, liver
damage, infertility, anaemia, cancer and birth
defects.

12. THE EFFECTS OF FOOD ADULTERATION

13. STRATEGIES (ACTUAL OR
CONCEPTUAL) CAN BE USED TO
RESOLVE THIS PROBLEM / ISSUE ?
Be careful when choosing foods.
- Take only packed items of well-known
companies
- Buy products of only air tight popular
brands.
- Avoid craziness for artificially
coloured products.
Using of advance technology.
- To improve the detection of the
adulterated food.
- To ensure the safety of food.
- To ensure consumer’s safety and
health.

14. Consumers should raise their voice out.
- Have Consumer Rights.
- Complain / Report.
- Work together with related parties.

15. WHAT SHOULD AN ORGANIZATION DO TO SOLVE
THE PROBLEM OF FOOD ADULTERATION?


Have a food safety and awareness campaign to raise the
awareness.
Enforcement of the existing law by having severe penalities
such as fines and jail.

16. 

Held a event to teach public how to test the adulterants
that present in food.
Do spot check often to the store to ensure the
shopkeepers are not selling adulterated food.

17. REFERENCES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
http://www.slideshare.net/esfaquel/food-adulteration
http://www.kshamabade.com/how-to-test-for-food-adulteration
listdise.com/10-common-food-products-prone to adulteration
http://www.youtube.com/watch?v=JLDFMkpENzk
www.fnbnews.com/article/detnews.asp?articleid=sectionid=38
Report for congress : agriculture : a glossary of terms, programs, and laws, 2005 edition
Motif/food-and-drinks/Prevention-of-food-adulteration-act
Electronic resource (1997), Journal Of Food Potection, Internation Association of Milk, Food,
and Environment Sanitarians.
Knowles, Tim. Food Safety In The Hopitality Industry. Butterworth. Heinemann.
Marchony Ann (2004). Food Safe Kitchen : Presenting Eight Food-Safety Step.