Professional Documents
Culture Documents
Unit 4
Unit 4
Structure
4.0 Objectives
4.1 Introduction
4.2 PFA Act (37 of 1954)
4.3 Details of PFA Act
4.3.1 Objective
4.3.2 Definition of Food
4.3.3 Meaning of Adulterant
4.3.4 Concept of Adulteration
4.3.5 Sale of Certain Admixtures Prohibited
4.3.6 Misbranded
4.4 Committee for Food Standards
4.4.1 The Central Committee for Food Standards
4.5 General Provisions on Food
4.5.1 Prohibition of Import of Certain Articles of Food
4.5.2 Prohibitions of Manufacture, Sale, etc. of Certain Articles of Food
4.6 Public Analysts, Inspectors
4.7 Procedure for Sampling, Analysis and Punishment
4.8 Important Miscellaneous Provisions
4.9 Amendments
4.9.1 Amendments and Changes
4.9.2 Specifications/Procedure Related to Fish Products
4.10 Let Us Sum Up
4.11 Glossary
4.12 Suggested Further Reading
4.13 References
4.14 Answers to Check Your Progress
4.0 OBJECTIVES
After reading this unit, you will be able to:
• justify the need of an act to ensure that food sold is safe;
• discuss the PFA Act and how it works; and
• explain the role of PFA in prevention of food adulteration.
4.1 INTRODUCTION
India is the second largest producer of food next to China. Food, you will agree,
is one of the essentials of life. It should be pure, nutritious and free from any type
of adulteration for proper maintenance of human health. It is the duty of every
5
National and International Government to make pure and safe food available to the countrymen in sufficient
Standards
quantities. In order to make available unadulterated food in the country, the
Government makes various food laws. Even earlier, laws existed in a number of
States in India for the prevention of adulteration of food- stuffs. But, they lacked
uniformity having been passed at different times without proper, mutual
consultation between States. The need for Central legislation for the whole country
in this matter has been felt since 1937 when a Committee appointed by the Central
Advisory Board of Health recommended this step.
To give effect to the provisions of the Act, rules were made in 1955 and called
“Prevention of Food Adulteration Rules, 1955”(published in Part II, Section 3
of the Gazette of India vide S.R.O. 2106 dated 12 September 1955).
Though PFA Act and Rules are Central Legislature, the responsibility of
implementation has been entrusted to the State Governments and Union
Territories. Each State Government and Union Territory has created its own
organization for implementation of the Act and Rules framed there under.
The Prevention of Food Adulteration Act 1954 was notified by the Govt. of
India in the Ministry of Health and Family Welfare (Dept. of Health), Published
in the Gazette of India (extraordinary) dated 21 December 2004, an amendment
of the Prevention of Food Adulteration Rules, 1955 have come.
4.3.1 Objective
The main objectives of the act are:
1) to make provision for the prevention of adulteration of food;
2) to protect the public from poisonous and harmful foods;
3) to prevent the sale of substandard foods; and
4) to protect the interests of the consumers by eliminating fraudulent practices.
Definitions
Clear definitions are given for terms such as food, adulterant, misbranded items,
manufacture, sale, package etc. to describe the matters clear and simple. However,
only some definitions which are more relevant are given below for your
understanding of the Act clearly.
The Central Government shall appoint a Secretary, to the Committee who shall,
under the control and direction of the Committee, exercise such powers and
perform such duties as may be prescribed or as may be delegated to him by the
Committee.
The definitions and standards for quality are also prescribed. Details regarding
sample weight/volume for different food products are also fixed. Again, the
qualifications and authority of analysts/tests, the certificates thereof shall be
supplied forthwith to the sender in Form II. Certificates issued under rules by the
laboratory shall be signed by the Director.
Penalties
Guilty will be punished with imprisonment for a term which shall not be less
than six months and up to 3 years and with fine up to one thousand rupees.
4.9 AMENDMENTS
The Ministry of Health and Family Welfare also gives out information on the
Prevention of Food Adulteration Act and Rules and its amendments through
gazette notification. Some of the related notifications on fish and fish products
are given below for you to understand as examples.
The Prevention of Food Adulteration Act and Rules, 1954 gives the limit of
mercury in fish as 0.5 ppm by weight and that of methyl mercury (calculated as
the element) in the case of all foods (including fish) as 0.25 ppm by weight.
During 2007-08, Toxics Link and DISHA carried out a moderately large-scale
survey of methyl mercury in fish in West Bengal. About 60 samples of finfish
and shellfish were purchased from 5 Kolkata markets and 204 samples were
procured from different parts of West Bengal and all these were tested for mercury
at SGS India Private Ltd., Kolkata. These 264 samples were spread over 56
varieties of fish and crustaceans. The results from the Laboratory were analyzed
and the findings are as follows:
Main Findings
Fish Contamination
1) A total of 52 samples were found to have mercury concentrations above
PFA standards (0.50 mg/kg).
2) Out of 52 such cases of excess mercury, mercury levels have exceeded by
more than 50% over PFA stipulations and in 21 cases it has exceeded by
more than 100% above PFA stipulations.
3) A total of 129 samples showed methyl mercury concentrations above PFA
stipulations (0.25 mg/kg).
4) Out of 129 cases of excess methyl mercury concentration, 53 samples
exceeded by more than 50% above PFA stipulations.
5) A total of 52 cases showed methyl mercury excess of more than 100% above
PFA stipulations; 20 samples showed methyl mercury excess of more than
200% of PFA stipulations and eight samples showed methyl mercury excess
of more than 300% of PFA stipulations.
The above results will explain to you the importance of rules on the prevention
of food adulteration. Great care need to be taken on the quality of fishery products
consumed in domestic as well as export markets.
Activity 1
Visit a local supermarket. Examine packaged food products. Read the labels.
Examine more food products. Take down notes on the guidelines given in
the labels to prevent adulteration of food.
.....................................................................................................................
.....................................................................................................................
.....................................................................................................................
4.11 GLOSSARY
Adulteration : Ruining originality by addition of something.
Assent : To agree.
16
Condiments : That which gives flavour. Prevention of Food
Adulteration Act (PFA)
Deleterious : Harmful.
Emulsifiers : Chemical agent that maintains emulsion.
Flavouring : That which gives a distinctive taste.
Fraudulent : Imitation or counterfeit.
Reichert Value : The real value.
4.13 REFERENCES
The Prevention of Food Adulteration Act, 1954 (37 of 1954) along with the
Prevention of Food Adulteration Rules, 1955, 2006. Published by Universal Law
Publishing Co. Pvt.Ltd.