Food quality control

Dr K N Prasad Community Medicine

☺Scientific approach ☺Administrative approach ☺Legal approach ☺Educational approach

☺Food fortification ☺Food additives ☺Food adulteration .

☺It is a public health measure to prevent or control some nutritional disorders .Food Fortification ☺Food fortification is the process whereby nutrients are added to food ( relatively in small quantities) to maintain or improve the quality of the diet of a group . community or population.

Criteria for fortification 1. smell. Not harmful to high consumers 4. Amount of nutrient added must provide an effective supplement for low consumers of the vehicle 3. Vehicle must be a part of the regular daily diet by relevant section of the population. appearance or consistency 5. Cost should be economical . Do not cause noticeable change in the taste. 2.

.Effectiveness ☺Fluoridation of drinking water in endemic areas to prevent dental caries ☺Iodisation of salt to prevent IDD ☺Vitamin A fortification of Vanaspathi ☺Iron to salt or Flour ☺Food enrichment: Bread etc.

generally in small quantity to improve its appearance .Food Additives ☺Food additives are non nutritious substances which are added intentionally to food . texture of storage properties. ☺This is the concept of pickling or drying ☺When it is in excess amounts to adulteration . flavor.

food processing industries use more additives to increase shelf life of food. . texture or colour. improve taste. Turmeric are used ☺Modern Science.Food additives ☺Traditionally.Salt. Oil.

Sodium Benzoate).Classification of additives 1. acidity imparting agents ( Citric acid. farming practices ( insecticides) . Preservatives( Sorbic acid. Flavoring agents: sweeteners ( Saccharin). Acetic acid) 3. processing steps. Coloring agents: considered as safe for human consumption 2. Pose health hazards among consumers contaminants through packing.

Regulations in India Punishable if ☺Food containing additive which is not permitted ☺Exceeding the concentration of additives used in the food ☺Information on the label gives false confidence among users ☺FAO & WHO Codex Alimentarius are its principal organs for control .

abstraction. . which are having adverse effect on the health of the consumer is called as food adulteration.Food adulteration • Definition: Mixing. misbranding or giving false labeling and addition of toxicants to food. putting up decomposed food for sale. concealing the quality . substitution.

from time to time. .Disadvantages ☺Paying more money for a lower quality foodstuffs ☺Some forms of adulteration are injurious to health ☺Practices vary from one part of the country to another .

stones. Extraneous matter – max permissible limit Inorganic(2%) – dirt. stalks.5% Insect damaged matter – 5% Ash insoluble in HCl. dust. lumps of earth Organic(3%) – foreign edible seeds. leaf matters. other food grains . straw.Food adulterants Extraneous matter . stems.

Factors responsible Ignorance – metallic yellow or Rhodopsin B dye to color the sweets in villages Storing food grains in pesticides stored bags Negligence – cooking in un tinned vessels Storing food articles in containers without covers inadvertence & Deliberate fraud – cannot be easily detected .

Vegetable oils -Cheap/non edible oil like linseed. mineral oils.Milk .Dried papaya seeds Honey -colored sugar syrup. Wheat and rice -stones Bengal gram dhal -Kesari dhal. Black pepper. Ghee -Hydrogenated fat/animal fat. Chilli powder.Addition of water/removal of fat. .Starch colored red by tar dye. Skim milk . Cream -foreign fats.soluble starch.

1964. 1986 ☺Objectives: ☺Protect the consumer against any health hazards arising out of adulteration ☺Protect the consumer from fraudulent trade practices ☺Ensure and enforce fair trace practices . 1976.Prevention – PFA ☺Amended in 1954.

date of mfr. instructions for use etc. weight.Functions of PFA Ensure ☺ Manufacture or processing under strict hygienic conditions ☺ Retention of maximum nutritive value ☺ Freedom from toxic effects ☺ Elimination of contaminants of different kinds ☺ Packaging under sanitary conditions ☺ Marketing of food with suitable labeling requirements ( nutritive value. composition.) .

implementation & surveillance. training.central committee for food standards. enforcement. laboratory services . analysis . education to public . punishments Local level. state and local levels Central level. Setting standards for foods. monitoring and surveillance of program State level.Actions at various Levels (PFA) Central. inspection.sample collection. co ordination . surveillance.

Harm or death as a result of food adulteration .Punishments for food adulteration 1. Imprisonment of 6 months with a fine of Rs 1000 imprisonment with fine up to Rs 5000 .

Thought for the day Creativity begins with thinking different and progresses with acting different and giving unique results .

Thank you .



Food standards .

3 percent.4 percent.• Infections were common among the sex workers.7 percent prevalence of HIV and 22. Antibodies to herpes simplex virus-2 were detected in 57.9 percent.5 percent prevalence of bacterial STDs: chlamydia 7. . with a 25.2 percent of women. gonorrhea 8. and trichomonas 9.