A REPORT FILE

ON

INTERNATIONAL BUSINESS ENVIRONMENT &MANAGEMENT

TOPIC: FOOD ADULTERATION

SUBMITTED TO: SUBMITTED BY:

PROF. SUMRINDER SIRA GURVINDER SINGH

MBA 2nd SEM.

ROLL NO. 140423475

SCHOOL OF MANAGEMENT STUDIES

PUNJABI UNVERSITY
PATIALA (India)
(SEASON: 2014-15)
 ACKNOWLEDGEMENT

I owe a great many thanks to a great many people who helped and supported me during the
preparation of this project report.

My deepest thanks to Prof. Sumrinder Singh Sira at school of management studies in Punjabi
University, Patiala, for guiding and correcting various documents of mine with attention and
care. Sir has taken pain to go through the report and make necessary corrections as when needed.

Thanks and appreciation to the helpful people at school of management studies in Punjabi
University, Patiala for their support.

I also thank my classmates without whom this report would have been a distant reality.

Name: Gurvinder Singh

Roll no: 140423475

ADULTERATION OF FOOD

"Adulteration" is a legal term meaning that a food product fails to meet federal or state standards.
Adulteration is an addition of a non food item to increase the quantity of the food item in raw
form or prepared form, which may result in the loss of actual quality of food item. Adulteration
usually refers to noncompliance with health or safety standards as determined, in the United
States, by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture
(USDA).

Federal Food, Drug, and Cosmetic Act,The Federal Food, Drug, and Cosmetic (FD&C) Act
(1938) provides that food is "adulterated" if it meets any one othe following criteria:

(1) It bears or contains any "poisonous or deleterious substance" which may render it injurious
to health.

(2) It bears or contains any added poisonous or added deleterious substance (other than a
pesticide residue, food additive, color additive, or new animal drug, which are covered by
separate provisions) that is unsafe.

(3) Its container is composed, in whole or in part, of any poisonous or deleterious substance
which may render the contents injurious to health.

(4) It bears or contains a pesticide chemical residue that is unsafe.

(5) It is, or it bears or contains, an unsafe food additive.

(6) It is, or it bears or contains, an unsafe new animal drug.

(7) It is, or it bears or contains, an unsafe colour additive.

(8) It consists, in whole or in part, of "any filthy, putrid, or decomposed substance" or is

otherwise unfit for food.

(9) It has been prepared, packed, or held under unsanitary conditions (insect, rodent, or bird
infestation) whereby it may have become contaminated with filth or rendered injurious to health.
(10) It contains a dietary ingredient that presents a significant or unreasonable risk of illness or
injury under the conditions of use recommended in labeling (for example, foods or dietary
supplements containing aristolochic acids, which have been linked to kidney failure, have been
banned.)

(11) A valuable constituent has been omitted in whole or in part or replaced with another
substance, damage or inferiority has been concealed in any manner or a substance has been
added to increase the product's bulk or weight, reduce its quality or strength, or make it appear of
greater value than it is (this is "economic adulteration")

REASON BEHIND FOOD ADULTERATION

Food is adulterated to increase the quantity and make more profit. The food is sucked of its
nutrients and the place where the food is grown is often contaminated. For example:Milk is
mixed with water. Vanaspati is used as an adulterant for ghee. Ergot is used as an adulterant for
cereals.Chalk-powder is used as an adulterant for flour.Chicory is used as an adulterant for
coffee.Papaya seeds is used as an adulterant for pepper.Brick-powder is used as an adulterant for
chilly-powder.tamarind seed powder is used as adulterant for coffee. wood powder is adulterated
for turmeric and dhaniya powder.

Some Adultered Foods in market and linked especially by children

 Turmeric, dals and pulses such as moong or channa:Here adulterant is Metanil Yellow
and Kesari Dal (Added to enhance the yellow colour of a food substance).It's harmful
effect is that it is highly carcinogenic and if consumed over a continuous period of time
it can also cause stomach disorders.

 Green chillies, green peas and other vegetables:Here adulterant is Malachite Green (To
accentuate the bright, glowing green colour of the vegetable).Argemone seeds (used to
 add bulk and weight)that it is a coloured dye that has proven to be carcinogenic for
humans if consumed over a long period of time.

 Mustard seeds and mustard oil:Here adulterant is Argemone seeds (used to add bulk
and weight).Papaya seeds (used to add bulk)that the consumption of these could cause
epidemic dropsy and severe glaucoma. Young children and senior citizens with poor
immunity are more susceptible this.

 Paneer, khoya, condensed milk and milk:Here adulterant is starch (used to give itthick,
rich texture).It 's harmful effect is that it is unhygienic, unprocessed water and starch
can cause stomach disorders. Starch greatly reduces the nutritional value of the
ingredient.

 Ice cream:Here adulterant is pepperonil,ethylacetate,butraldehyde,emil

acetate,nitrate,washing powder etc are not less than poison. Pepperoil is used as a
pesticide and ethyl acetate causes terribble diseases affecting lungs, kidneys and heart.

 Ice cream is manufactured in extremely cold chamber where fat is hardened and several
harmful substances are added. Also a kind of gum is added which is sticky and slow
melting. This gum is obtained by boiling animal parts like tail,the nose,the udder etc.

 Black pepper: Here adulterant is Papaya seeds (used to add bulk).It 's harmful effect is
that Papaya seeds can cause serious liver problems and stomach disorders.
  Coffee powder: Here adulterant is Tamarind seeds, chicory powder (used to add bulk
and colour).It 's harmful effect is that it can cause diarrhea, stomach disorders, giddiness
and severe joint pains.

Injurious Adulterants/Contaminants in Foods and their Health Effects

S.No Adulterant Foods Commonly Diseases or Health

Involved Effects

Adulterants in food

1 Argemone seeds Mustard seeds Epidemic dropsy,

Argemone oil Edible oils and fats Glaucoma,

Cardiac arrest

2 Artificially coloured foreign As a substitute for cumin Injurious to health

seeds seed,

Poppy seed, black pepper

3 Foreign leaves or exhausted Tea Injurious to health, cancer

tea leaves, saw dust
artificially coloured

4 TCP Oils Paralysis

5 Rancid oil Oils Destroys vitamin A and E

6 Sand, marble chips, stones, Food grains, pulses etc. Damage digestive tract
filth

7 Lathyrus sativus Khesari dal alone or Lathyrism (crippling

spastic paraplegia)
Mixed in other pulses

Chemical Contamination

8 Mineral oil (white oil, Edible oils and fats, Cancer

petroleum fractions)
Black pepper
9 Lead chromate Turmeric whole and Anemia, abortion,
powdered, mixed spices paralysis, brain damage

10 Methanol Alcoholic liquors Blurred vision, blindness,

death

11 Arsenic Fruits such as apples Dizziness, chills, cramps,

sprayed over with lead paralysis, death
arsenate

12 Barium Foods contaminated by rat Violent peristalisis, arterial

poisons hypertension, muscular
(Barium carbonate) twitching, convulsions,
cardiac disturbances

13 Cadmium Fruit juices, soft drinks, ‘Itai-itai (ouch-ouch)

etc. in contact with disease, Increased
cadmium plated vessels or salivation, acute gastritis,
equipment. Cadmium liver and kidney damage,
contaminated water and prostrate cancer
shell-fish

14 Cobalt Water, liquors Cardiac insufficiency and

mycocardial failure

15 Lead Water, natural and Lead poisoning (foot-drop,

processed food insomnia, anemia,
constipation, mental
retardation, brain damage)

16 Copper Food Vomiting, diarrhoea

17 Tin Food Colic, vomiting

18 Zinc Food Colic, vomiting

19 Mercury Mercury fungicide treated Brain damage, paralysis,
seed grains or mercury death
contaminated fish

NOTE : Safe limits have been prescribed for above metals in different food. Continuous
use of food contaminated with these metals beyond safe limits may cause these diseases
Bacterial contamination

20 Bacillus cereus Cereal products, custards, Food infection (nausea,

puddings, sauces vomiting, abdominal pain,
diarrhoea)

21 Salmonella spp. Meat and meat products, Salmonellosis (food

raw vegetables, salads, infection usually with
shell-fish, eggs and egg fever and chills)
products, warmed-up
leftovers

22 Shigella sonnei Milk, potato, beans, Shigellosis (bacillary

poultry, tuna, shrimp, moist dysentery)
mixed foods

23 Staphylococcus aureus Dairy products, baked Increased salivation,

Entero-toxins-A,B,C,D or E foods especially custard or vomiting, abdominal
cream-filled foods, meat cramp, diarrhoea, severe
and meat products, low- thirst, cold sweats,
acid frozen foods, salads, prostration
cream sauces, etc.

24 Clostridium botulinus toxins Defectively canned low or Botulism (double vision,

A,B,E or F medium-acid foods; meats, muscular paralysis, death
sausages, smoked vacuum- due to respiratory failure)
packed fish, fermented
food etc.

25 Clostridium.perfringens Milk improperly processed Nausea, abdominal pains,

(Welchii) type A or canned meats, fish and diarrhoea, gas formation
gravy stocks

26 Diethyl stilbestrol (additive in Meat Sterlites, fibroid tumors

animal feed)
 etc.

27 3,4 Benzopyrene Skoked food Cancer

28 Excessive solvent residue Solvent extracted oil, oil Carcinogenic effect

cake etc.

29 Non-food grade or Food Blood clot, angiosarcoma,

contaminated packing cancer etc.
material
30 Non-permitted colour or Coloured food Mental retardation, cancer
permitted food colour beyond and other toxic effect.
safe limit
31 BHA and BHT beyond safe Oils and fats Allergy, liver damage,
limit increase in serum
chloresterol etc.

32 Monosodium glutamate(flour) Chinese food, meat and Brain damage, mental

(beyond safe limit) meat products retardation in infants

33 Coumarin and dihydro Flavoured food Blood anticoagulant

coumarin
34 Food flavours beyond safe Flavoured food Chances of liver cancer
limit
35 Brominated vegetable oils Cold drinks Anemia, enlargement of
heart

36 Sulphur dioxide and sulphite In variety of food as Acute irritation of the

beyond safe limit preservative gastro-intestinal tracts etc.

37 Artificial sweetners beyond Sweet foods Chances of cancer

safe limit
Fungal contamination

38 Aflatoxins Aspergillus flavus- Liver damage and cancer

contaminated foods such as
groundnuts, cottonseed,
etc.

39 Ergot alkaloids Ergot-infested bajra, rye Ergotism (St.Anthony’s

from Claviceps meal or bread fire-burning sensation in
purpurea Toxic alkaloids, extremities, itching of
ergotamine, ergotoxin and
skin, peripheral gangrene)
ergometrine groups
40 Toxins from Grains (millet, wheat, oats, Alimentary toxic
Fusarium sporotrichioides rye,etc) aleukia(ATA) (epidemic
panmyelotoxicosis)

41 Toxins from Fusarium Moist grains Urov disease (Kaschin-

sporotrichiella Beck disease)

42 Toxins from Yellow rice Toxic mouldy rice disease

Penicillium inslandicum

Penicillium atricum,

Penicillium citreovirede,

Fusarium, Rhizopus,

Aspergillus

43 Sterigmatocystin from Foodgrains Hepatitis

Aspergillus versicolour

Aspergillus nidulans and

bipolaris

44 Ascaris lumbricoides Any raw food or water Ascariasis

contaminated by human
faces containing eggs of the
parasite

45 Entamoeba histolytica Raw vegetables and fruits Amoebic dysentery

Viral

46 Virus of infectious Shell-fish, milk, unheated Infectious hepatitis

Hepatitis (virus A) foods contaminated with
faeces, urine and blood of
infected human

47 Machupo virus Foods contaminated with Bolivian haemorrhagic

rodents urine, such as fever
cereals

Natural Contamination
48 Flouride Drinking water, sea foods, Excess fluoride causes
tea, etc. fluorosis (mottling of
teeth, skeletal and
neurological disorders)

49 Oxalic acid Spinach, amaranth, etc. Renal calculi, cramps,

failure of blood to clot

50 Gossypol Cottonseed flour and cake Cancer

51 Cyanogenetic compounds Bitter almonds, apple Gastro-intestinal

seeds, cassava, some beans disturbances
etc.

52 Polycyclic Aromatic Smoked fish, meat, mineral Cancer

Hydrocarbons(PAH) oil-contaminated water,
oils, fats and fish,
especially shell-fish

53 Phalloidine (Alkaloid) Toxic mushrooms Mushroom poisoning

(Hypoglycemia,
convulsions, profuse
watery stools, severe
necrosis of liver leading to
hepatic failure and death)

54 Solanine Potatoes Solanine poisoning

(vomiting, abdominal
pain, diarrhoea)

55 Nitrates and Nitrites Drinking water, spinach Methaemoglobinaemia

rhubarb, asparagus, etc. and especially in infants,
meat products cancer and tumours in the
liver, kidney, trachea
oesophagus and lungs. The
liver is the initial site but
afterwards tumours appear
in other organs.

56 Asbestos (may Polished rice, pulses, Absorption in particulate

be present intalc, Kaolin, etc. processed foods containing form by the body may
and in processed foods) anti-caking agents, etc. produce cancer
Adulteration In Some Common Food Products

Use of hair bleach chemical to prolong life of milk to prolong life of Milk
Officials have discovered that to prolong life of milk and milk products, many dairy owners had
been using a cocktail of chemicals whose consumption can damage kidney and liver.Food and
drug officials detected Hydrogen peroxide (a common paper and hair bleaching agent),
potassium hydroxide (used in soap preparation) and hypo (a bleaching agent) in milk at some
dairies during raids in Madhya Pradesh. The 'synthetic' milk, a proven health hazard, is a mixture
of washing powder used for woolens, vegetable oil, water, glucose powder and a chemical
substance called RM.

Six top brands adulterating milk: Food and Drug Administration

The Food and Drug Administration (FDA) department in Thane had collected 81 samples of
milk from Mumbai and Thane division after there were complaints about adulteration After
analysing the samples, it was found that six well-known companies are involved in this act.
According to an officer from FDA, Thane, case has been registered against Vasundhara Dairy
(Amul), Gujarat Co-op Milk Federation, BG Chithale, Mahananda Dairy, Khopoli government
milk scheme, and Kolhapur District Co-op Milk Distribution Group Ltd (Gokul).

Spurious sweets and milk products during festive season

Some of the adulterants that are used in milk are water, chalk, urea, caustic soda and skimmed
milk, while Khoya is adulterated with paper, refined oil and skimmed milk powder. Similarly,
potato and Vanaspati have been found to contaminate Ghee, while the silver topping that is
found on top of most mithais is often aluminium. Similarly, the Saffron thread that decorates
mithai is often just dried and coloured corn hair. Combine all this together and you have the
recipe for one big, bad stomach ache, if not worse!

To check if milk is adulterated, put a few drops on a smooth plate and tilt it. If it is pure, the milk
will run slowly and leave a white trail behind it. Further, you may even add a few drops of iodine
to a small sample and if it turns blue, that means it has been adulterated.

“Adulteration of milk is a huge problem in Punjab. We must take every precaution to

safeguard our families and friends from associated health risks. As per a recent decision
that the production and sale of adulterated milk will be an offence punishable with life
imprisonment in Punjab is a welcome move”.
Vegetable and fruits Adulteration

 Vegetables which are the main part of everybody meals rich or poor, president or a
common man. This segment is very much targeted for adulteration and in every phase
from farms till it reaches market for selling adulteration is practiced. Farmer injects
growth hormones to get more produce in short time.
 Vegetables that are most targeted are green vegetables, especially bitter-gourd, pointed
gourd, lady-finger, spinach and peas. "Most of the time, the vegetables are coated with
wax, to make them look fresh. Also, they can be treated with melachite green, besides
being full of pesticides and other chemical ingredients,''. That's not all, there are attempts
made to keep the vegetables looking fresh so that sales are better. "At times, we have
found that brinjals were coated with pesticides to give it that shiny look which customers
love,''.
 Most of the vegetables we buy from the market are treated with a heavy dose of
pesticides. Some have even been dipped in harmful chemical solutions to make them look
fresh and attractive. Many vegetables are given a dose of artificial colour to suit your
eyes.
 The juicy mango is no longer your favourite fruit. It has been ripened with calcium
carbide, the same chemical that is used in making crackers and cheap bombs. Calcium
carbide contains traces of arsenic and phosphorous, and releases acetylene gas, which
hastens the ripening of fruits. The fruit is then dipped in a solution of a growth hormone,
which should not be used in food products and need to be kept out of reach of children.
 Banana is the most effected fruit in india today it has been ripened with chemicals and
these chemicals are harmful for humans especially children. 90 percent of banana
available today is adultrated.
Recently there was news that this season’s mangoes might cause cancer. The news was
based on the fact that mangoes were being artificially ripened using a chemical called
calcium carbide that is a known carcinogen (cancer causing substance).

Why do mangoes need to be artificially ripened?

All fruits ripen based on a well tuned chemical system. The main chemical in ripening being
ethylene. But farmers and fruit vendors, normally have to transport and store these fruits for a
period of time before they get sold. So, to help keep these fruits ripe enough to sell and not allow
them to rot, farmers pluck them when they are still raw.

In some cases these mangoes need to be ripened so that there is more to sell. And since we buy
based on how attractive a fruit looks, they resort to artificial ripening methods.
How can one distinguish between artificially ripened mangoes and organically grown
ones?

According to Nandita Shah, founder of SHARAN India (an organisation committed to

prevention and reversal of diseases through nutrition), ‘Organic mangoes are sold in organic
shops or through people who specify that there mangoes are organic. But even so there is a need
to be able to tell the difference between an artificially ripened mango and natural one.’ She says,
‘Taste is the easiest way. Once you have eaten organic mangoes you won’t feel like eating non
organic ones.’ Other distinguishing factors are:

Colour: In an artificially ripened mangoe there will be patches of green. These patches will be
clearly distinguishable from the yellow and unlike a naturally ripened mango it will not have a
uniform blend of yellow and green. Another sign is that the mango will have an unnaturally
bright yellow colour when compared to a naturally ripened mango.

Taste: When you eat an artificially ripened mango you will feel a slight burning in the mouth.’
Some people may even experience severe reactions like a stomach ache, diarrhoea and burning
down the throat.

Texture and colour of the pulp: When you cut open a naturallu ripened mango the pulp will a
bright reddish-yellow, which is uniform. In the case of an artificially ripened mango it will be a
light and dark yellow, indicating that it is not fully ripe. The comparison lies in the fact that the
mango will look completely ripe from the outside but it will not be so on the inside.

Juice: Another indicator is that when you cut a naturally ripened mango, you will find that it will
be sweet and have a lot of juice. In the case of artificially ripened mangoes, there will be little or
no juice. This is because the ethyl that naturally ripens a mango produces juice, which cannot be
formed when the mango is artificially ripened.
What are the ill-effects of artificially ripened mangoes?

Chemicals and pesticides cause a variety of diseases, some of the ill effects, they are known
hormone disruptors leading to an increase in the number of hormonal diseases today like
hypothyroid, polycstic ovaries, diabetes etc. Apart from that, they have been known to lead to
Parkinson’s disease, cancer, and worst of all are passed on from mother to child via breast milk.

Is it possible to get rid of the chemicals by washing them properly

or eating them without the outer skin?

Perhaps a small part but not a large enough amount of it. Wash the fruits well but you will still
feel the burning sensation and carry all the ill effects.
Prevention of Food Adulteration Programme

The Ministry of Health and Family Welfare is responsible for ensuring safe food to the
consumers. Keeping this in view, a legislation called "Prevention of Food Adulteration Act,
1954" was enacted. The objective envisaged in this legislation was to ensure pure and
wholesome food to the consumers and also to prevent fraud or deception. The Act has been
amended thrice in 1964, 1976 and in 1986 with the objective of plugging the loopholes and
making the punishments more stringent and empowering Consumers and Voluntary
Organisations to play a more effective role in its implementation.The subject of the Prevention of
Food Adulteration is in the concurrent list of the constitution. However, in general, the
enforcement of the Act is done by the State/U.T Governments. The Central Government
primarily plays an advisory role in its implementation besides carrying out various statutory
functions/duties assigned to it under the various provisions of the Act. The laws regulating the
quality of food have been in force in the country since 1899. Until 1954, several States
formulated their own food laws. But there was a considerable variance in the rules and
specifications of the food, which interfered with inter-provincial trade. The Central Advisory
Board appointed by the Government of India in 1937 and the Food Adulteration Committee
appointed in 1943, reviewed the subject of Food Adulteration and recommended for Central
legislation. The Constitution of India provided the powers to Central Government for making
such legislation as the subjects of Food and Drugs Adulteration are included in the concurrent
list. The Government of India, therefore, enacted a Central Legislation called the Prevention of
Food adulteration Act (PFA) in the year 1954 which came into effect from 15 June, 1955. The
Act repealed all laws, existing at that time in States concerning food adulteration.

In India, a three-tier system is in vogue for ensuring food quality and food safety. They are:

 Government of India;
 State/UT Governments;
  Local Bodies.

The Prevention of Food Adulteration Act is a Central legislation. Rules and Standards framed
under the Act are uniformly applicable throughout the country. Besides, framing of rules and
standards, the following activities are undertaken by the Ministry of Health and Family Welfare.

 Keeping close liaison with State/local bodies for uniform implementation of food laws.
 Monitoring of activities of the States by collecting periodical reports on working of food
laws, getting the reports of food poisoning cases and visiting the States from time to time.
 Arranging periodical training programme for Senior Officer/Inspector/Analysts.
 Creating consumer awareness about the programme by holding
exhibitions/seminars/training programmes and publishing pamphlet'.
 Approving labels of Infant Milk Substitute and Infant food, so as to safeguard the health
of infants.
 Coordinating with international bodies like ISO/FAO/WHO and Codex.
 Carrying out survey-cum-monitoring activities on food contaminants like colours.
 Giving administrative/financial/technical support to four Central Food Laboratories
situated in Kolkata, Ghaziabad, Mysore and Pune and providing technical guidance to the
food laboratories set up by the States/Local Bodies.
 Holding activities connected with National Monitoring Agency vested with powers to
decide policy issues on food irradiation.
 Formulation of Manual on food analysis method.