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Adulteration

Adulteration

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Adulteration Power Pt
Adulteration Power Pt

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Published by: Shelly Delhi on Jun 13, 2013
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11/08/2013

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FOOD ADULTERATION

What is Adulteration?
Process by which quality or nature of a given substance is reduced through – †Addition of a foreign / an inferior substance e.g addition of water to milk
Removal of a vital element e.g removal of fat from milk

Why Adulteration is done?
To get a BIG PROFIT

A vicious cycle- Consumers like to get maximum quantity for as low a price as possible. Sellers meet the needs of buyers by supplying inferior quality

What are the types of Adulterants? Intentional.Due to ignorance & negligence .Willful act to increase profit Unintentinal / Incidental.

What is Intentional Adulteration? Addition of water to milk .

Addition of dried leaves to tea leaves Addition of chalk powder .

Wrong weighing of foodstuffs .

A willful act on part of adulterator intended to increase margin of profit Intentional adulterants are sand. marble chips. chalk powder. mud. mineral oil & coal tar Cause harmful effects on human body . water. stones.

Adulterant can be:  Mechanical  Chemical .

Commonly adulterated foods Food Article Ghee or butter Edible oils Sweets. gravels. . mashed potato/ starches Argemone/ mineral/castor oil Metanil yellow (a non permitted coal tar dye) Kesari dal. icecream. starch. sherbet Dals Hing Adulterant Vanaspati. lead chromate Soap stone (pumice stone) or other earthy matter. stones. clay.

light berries Metanil yellow Cassia bark Tamarind / date chicory powder seed / Brick powder or soap stone. artificial color .Food Article Adulterant Black pepper Turmeric Cinnamon Coffee Chili powder Dried seeds of papaya fruit.

Potenitial health hazards  Epidemic dropsy  Cardiac arrest  Cancer  Paralysis  Damage digestive tract  Lathyrism (crippling )  Anemia  Abortion .

 Brain damage  Blurred vision & blindness  Hypertension  Muscular twitching  Acute gastritis Liver & kidney damage .

What is Incidental Adulteration? Incidental adulterants are  Pesticides  Residues  Tin from can  Droppings of rodents  Larva in food Metallic contamination like  Arsenic  Lead  Mercury .

Contamination usually due to  Ignorance  Negligence  Lack of proper facilities .

Rodents & insects introduce into food a high degree of filth in form of Excreta Bodily secretions Spoilage microorganisms .

Packaging of food in unhealthy surroundings .

liver.Pesticides: DDT & malathion residues on plant product When ingested is absorbed by small intestine & adhere to fatty tissues of vital organs as thyroid. heart. . They can be transferred from umbilical cord blood & breast milk to growing fetus. mammary glands & testes and damage these organs. This cripples them & inhibits their growth. kidney.

polyvinyl chloride & allied compounds used to produce flexible packaging material Sometimes foods like pickles. acid & oil could attack plastic packaging material & create a health hazard .Packaging hazards Polyethylene.

_______ and ______ to food stuffs not stored properly. What is food adulteration.TO SUM UP _________ is the adulterant added to haldi. Why adulteration is a vicious cycle? . Mention some adulterants added to food stuffs intentionally. Main aim of adulteration is_________. Rodents add______.

HOME ASSIGNMENT Pesticide residue left in the plant food is an example of_______________. Name the adulterant added to the following: a) Dal b) Haldi c) Coffee powder d) Hing . Define adulteration.

What is intentional and unintentional adulteration? .Give health hazards of adulteration.

FOOD LAWS .

Need for laws and standards  To protect consumers from being cheated Ensuring best food quality Ensuring fair trade practices .

Various laws ☻Prevention of Food Adulteration Act ☻Fruit Products Order ☻Meat Products Order ☻Bureau of Indian Standards ☻The Agmark Standard ☻Codex Alimentarius .

 To prevent fraud or deception & encourages fair trade practices.PFA Prevention of Food Adulteration Act . .1954 Objectives  To ensure that food articles sold to the customers are pure and wholesome.

1946 (revised in 1955) Packaging fruits and vegetables of a standard below the minimum prescribed standards is an offence punishable by law. personnel.FPO Fruit Product Order . . machinery-equipment & work area are taken into consideration. Quality of product. sanitation.

BIS The Bureau of Indian Standards operates a Certification Mark Scheme {ISI}under the BIS act. 1986 Items requiring compulsory BIS certification:  Food colors & food color preparation  Natural food colors  Food additives  Infant formula  Milk powder  Milk -cereal based weaning foods  Condensed milk .

butter. The act defines quality of cereals. legumes and eggs . moisture & fat content.AGMARK Standard Derived from agricultural marketing AGMARK seal ensures quality and purity determined with reference to size. oilseeds. ghee. variety. spices. weight. color. oil.

HACCP is preventive in approach .HACCP  Hazard Analysis Critical Control Point A food safety risk management tool that is applied to determine significant hazards pertaining to specific products & processes & to control occurrence of such hazards.

World consumers day 15 march .

____________ is the food law for agricultural food stuffs.TO SUM UP PFA stands for____________. FPO stands for____________. . ______________is a food standard which is preventive in nature. Give the general objective of food laws and standards.

day is celebrated Expand the following abbreviations: a) FPO b) PFA c) HACCP d) BIS Write a note on: a) Agmark & HACCP .HOME ASSIGNMENT Worlds consumer as____________.

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