2021

Assignment 3

Subject: Food and Drug Law

Submitted by: Ghulam Anoosha

Registration no: 70100403

Submitted to: Miss Hafiza Nazia

Topic: Explain adulteration in food and drugs.

Also explain hazards of impure food and harmful drugs
What Is Food Adulteration?
Food Adulteration can be defined as the practice of adulterating food or contamination of food
materials by adding a few substances, which are collectively called adulterants

TYPES OF FOOD ADULTERATION:

1. Intentional adulteration: The adulterants are added as a deliberate act with intention to
increase profit. E.G. sand, marble chips, stones, chalk powder, etc.
2. Incidental Adulteration: Adulterants are found in food due to negligence, ignorance or lack
of proper facilities. E.G. Packaging hazards like larvae of insects, droppings, pesticide
residues, etc.
3. Metallic adulteration: When the metallic substances are added intentionally or
accidentally. Eg: arsenic, pesticides, lead from water, mercury from effluents, tins from
cans, etc.

Why is Food Adulteration done?

The process of contaminating food or adding to the food components is a common
phenomenon in developing countries.
For instance: Milk can be diluted by adding water to increase its quantity and starch powder is
often added to increase its solid content.
Listed below are the main reasons for adulterating food products:

 Practised as a part of the business strategy.

 An imitation of some other food substance.
 Lack of knowledge of proper food consumption.
 To increase the quantity of food production and sales.
 Increased food demand for a rapidly growing population.
 To make maximum profit from food items by fewer investments

Methods of Food Adulteration

Here is a list of most common adulterants which have been added

1. Adding certain chemicals for faster ripening of fruits.

2. Mixing of decomposed fruits and vegetables with the good ones.
3. Adding certain natural and chemical dyes to attract consumers.
4. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other
crops.
 5. Cheaper and inferior substances are added wholly or partially with the good ones to
increase the weight or nature of the product

Food products Adulteration Harmful effects

Grains Dust, Pebbles, Stones, Straw, Liver disorders, Toxicity in the
weed seeds, damaged grain, body, etc.
etc.
Pulses Stomach disorders
Dyes, chemical and Lead
Chromate

Ghee Mashed potatoes, Gastro-intestinal disturbances

Vanaspati and starch powder. and other stomach disorders
Tea Artificial colouring agents.
Sugar Chalk powder, Washing soda, Stomach disorders and kidney
Urea, etc. failure.
Milk and curd Water and starch powder. Stomach disorders
Pepper Dried papaya seeds and Severe allergic reactions
blackberries including stomach and skin
irritations.

How can Adulteration be Prevented?

According to the National Health Service and Food Research Institute, several food products
have been adulterated to increase the quantity and make more profit. This practice of adding
adulterants to food products are quite common in all in developing countries and other
backward countries.
Every year, the 7th of April is celebrated as the World Health Day globally and as per the
reports, WHO aims to bring a general awareness about the adulterations of food products,
motivate and inspire everybody to have a healthy, balanced diet
Here are certain safety tips to avoid Adulteration

1. Avoid dark colored, junk and other processed foods.

2. Make sure to clean and store all the grains, pulses and other food products.
3. Wash fruits and vegetables thoroughly in running water before they are used.
4. Check if the seal is valid or not, before buying food products like milk, oil and other
pouches.
5. Always make sure to check and buy products having an FSSAI-validated label, along with
the license number, list of ingredients, manufactured date, and its expiration
Hazards of impure food and harmful drugs

There are four primary categories of food safety hazards to consider:

 Biological
 Chemical
 Physical
 Allergenic.

Understanding the risks associated with each can dramatically reduce the potential of a food borne
illness.

Microbiological hazards

Microbiological hazard occurs when food becomes contaminated by microorganisms found in

the air, food, water, soil, animals and the human body. Many microorganisms are helpful and
necessary for life itself. However, given the right conditions, some microorganisms may cause a
food borne illness. Microorganisms commonly associated with food borne illnesses include
bacteria, viruses and parasites.

Chemical hazards

Chemical hazards can occur at any point during harvesting, storage, preparation and service.
When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces
and food preparation equipment come into contact with food, the food may be contaminated
by those chemicals.

Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical
contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware
containers which may be plated with anatomy or cadmium, can make acidic foods such as
orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not
be used to prepare or serve food.
Physical hazards

Physical hazards usually result from accidental contamination and /or poor food handling
practices. Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of
jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled
toothpicks.

Pesticides may leave residues on fruits and vegetables. In general, these residues can be
removed by scrubbing the surface and washing with water.

References:

www.healthline.com

www.who.int