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
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
11. FOOD STANDARD
• Codex Alimentarius:
• The codex Alimentarius commission which is the principle organ of
the joint FAOWHO 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
