FOOD ADULTERATION ACT

AND IMPLICATIONS

Presented by:
P. Prudhvi raj-F20025
 FOOD
ADULTERATION:
 “ Non-Nutritious substance which are added intentionally to food,

generally in small quantity, to improve its appearance, flavor, texture, or

storage properties”.

 Reasons for food adulteration are:

1. To increase the quantity of food production and sales.

2. Increased food demand for a rapidly growing population.

3. To make maximum profit from food items by fewer investments.

The Prevention of Food
Adulteration Act,1954
 The Prevention of Food Adulteration Bill was passed by both the Parliament
and received the approval by President on 29th September,1954.
 It came into force on 1st June,1955 as THE PREVENTION OF FOOD
ADULTERATION ACT,1954.

 “Adulterant” : an adulterating substance or agent that could be employed for

making the food unsafe or sub-standard.
 “Adulteration” : The addition or subtraction of any substance to or from food,
so that the natural composition and quality of food substance is affected.
 FOOD IS ADULTERATED
WHEN?
 The food sold does not meet the nature of the substance or quality as per

the demand of consumer.

 The food contains inferior or cheaper substance.

 The food has been prepared, packed or kept under unclean conditions

leading to contamination.

 Food contains substances that depreciates or injuriously affects the health.

 If the food’s original nature is substituted wholly or partially by

abstracting a portion of vital substance from food.

TYPES OF FOOD ADULTERATION:
 Intentional adulteration: The adulterants are added as a deliberate act with
intention to increase profit. E.g. sand, marble chips, stones, chalk powder, etc.
 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.
 Metallic adulteration: When the metallic substances are added intentionally or
accidentally. E.g: arsenic, pesticides, lead from water, mercury from effluents, tins
from cans, etc.
 Packaging Hazard: The packing materials in which the food is packed may also
interfere and mix with the constituents of the food, leading to packaging hazards.
 METHODS OF FOOD
ADULTERATION:
 Adding certain chemicals for faster ripening of fruits.
 Mixing of decomposed fruits and vegetables with the
good ones.
 Adding certain natural and chemical dyes to attract
consumers.
 Mixing of clay, pebbles, stones, sand, and marble
chips, to the grains, pulses and other crops.
 Cheaper and inferior substances are added wholly or
partially with the good ones to increase the weight or
nature of the product.
 SOME ADULTERATED FOOD
ITEMS:
 Milk – Water.
 Ghee – Vanaspathi.
 Ice Cream – Pepper Oil.
 Chili powder – Brick powder.
 Coffee – Tamarind/ Date seed.
 Honey – Molasses Sugar.
 Sugar – Chalk powder.
 Fruits and Vegetables – Chemical dyes.
 Effects Of Food Adulteration:
 Leads to various diseases: Due to the consumption
of adulterated food, we can get various chronic
diseases like Liver Failure, Diarrhea, Cancer,
Vomiting, Dysentery, Cancer, Joint Pain, Heart
Diseases, Food Poisoning etc
 Some of the adulterants are highly toxic for the
body leading to heart failure, liver disorders, kidney
disorders & many more. Adulteration also affects
the quality of the product leading hindrance to the
nutritive value of the product thus leading to
nutritive deficiency in our body.
 ADULTERATION CAN BE
PREVENTED BY:
 Avoid dark colored, junk and other processed foods.
 Make sure to clean and store all the grains, pulses and
other food products.
 Wash fruits and vegetables thoroughly in running water
before they are used.
 Check if the seal is valid or not, before buying food
products like milk, oil and other pouches.
 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.
 Implications of Food
Adulteration Act:
 The Safe Food International gathered limited data
on Food poisoning reports showed that:
 Major sources of contamination are the daily
meals, sweets, and mid day meals in schools.
 Feeds used in animal husbandry and fish
farming when contaminated with mycotoxins
resulted in the carry- over of toxins to consumers
through milk and meat.
 FSSAI regulations provides various punishments
for the person who adulter the food and food
products:
1. Imports, manufacture, storage, sale or distribution
of any adulterant not injurious to health are
punished with imprisonment of 6 months that may
extended up to 3 years and minimum fine of Rs.
1000.
2. Preventing a food inspector from taking a sample
or exercising with penalty and imprisonment of
minimum 6 months that may extend up to 3 years
and minimum with the fine of Rs. 1000
Thank You